GLOBAL CHEFS CHALLENGE 2018

1 GLOBAL CHEFS CHALLENGE 2018 COMPETITION INSTRUCTIONSPAGE 02 GLOBAL CHEFS CHALLENGE 2018 Dear Competitors,Congratulations on your selection to enter the final of the Worldchefs GLOBAL Chef competition. The 2018 final will be held in Kuala Lumpur, during the Worldchefs Congress year s world final will be unique with 20 countries bidding to take home the title of Worldchefs GLOBAL Champion. The cookoff to find the winner will have 2 days of cooking with 10 teams each teams will consist of yourself and a commis/trainee chef who must be born after January 1st 1993 (under 25 years of age from the start of the year).The apprentice/student/commis will be permitted to assist on the whole menu. The resulting costs will be the competitors or countries IS SUPPORTED BY ..Premium PartnersGlobal PartnersProgram PartnersPAGE 03 JURY FOR THE FINALA team of Worldchefs approved senior judges representing Worldchefs Culinary Committee will evaluate and decide the winner of this prestigious judges will be responsible for all aspects of the competition including the kitchen, to evaluate cleanli-ness, sanitation, work habits, professional preparation, timing and proper use of ingredients.

2 They will remain in the kitchen the entire time of the competition. They will then proceed with the tasting. One proctor judge, will watch over the working methods while the tasting is in progress and report direct to the Jury The menu (starter, entr e, main course, dessert) for the World Final must be presented in order with the courses being presented as per the designated host country will provide a suitable competition area, please review the equipment below. ELECTROLUX ARENAEQUIPMENT FOR GLOBAL CHEF KITCHENS IN KUALA LUMPURThe Electrolux Arena will contain 10 individual kitchens for the competitors, these kitchens will be used every day of the congress. Each kitchen is meters X individual kitchen will be supplied with Electrolux Thermaline Equipment: 1pc Gastro Fridge undercounter, 2 doors and 3 drawers or 3 doors1pc 6 rack Electrolux combi steamer 1pc 4 HOB Electrolux induction zone 1pc Electrolux induction single zone 1pc Electrolux Salamander1pc Warm ScanBox2 x 1,2 meter s/steel working bench as a minimum lengthWash basin/sink, all with hot and cold waterHand wash basin with soap and paper1pc Electrolux barmix1pc Scale (0 gram to 1kg )1pc Electrolux food processor 1pc Anova Sous Vide ( no water bath provided ) 1pc Electrolux stick / hand held blender4ea Power outlets for own equipmentPlease note we must support our sponsors and therefore their equipment will not be replaced with your own.

3 These are highlighted in blue. Shared Kitchens: 2 areas will be made available with 5 Teams sharing 1 area. Total Equipment for both areas: 2pc Gastro norm Freezer 20 1/12pc Ice cream machine2pc Blast/shock freezer2pc Vacuum machine2pc Bench fryer2pc Slicing machine2pc Ice machine All utensils are from Andy Mannhart and frying pans from 04 Small utensils: Competitors are allowed to bring more with them: 1 Fine balloon whisk1 Wooden spoon 35cm1 S/S spoon non perforated 30cm1 S/S spoon perforated 30cm2 S/S GN 1x 1 flat trays2 S/S GN 1x 1 perforated trays 65cm height2 S/s GN trays 1 x 1 non-perforated 65cm height2 Saut pan 20cm2 Saut pan 30cm2 S/S Sauce pot 2 ltr suitable for induction 2 S/S Sauce pot 4 ltr suitable for induction1 Colander 24cm1 Chinoise /fine strainer1 Fine tammy strainer1 Ladle 33cl1 Ladle 70cl1 Ladle 100cl1 Cutting board white1 Cutting board - red1 Cutting board blue1 Measuring jug plastic 1 ltr2 S/S bowls 1 ltr2 S/S bowl 2 ltr2 S/S bowl 4 ltr2 meter Muslin cloth / cheese clothTo create a level playing field, no additional equipment will be allowed into the area without prior and written permission from the competition organizer.

4 The use of open burners such as charcoal burners, wood fire burners, BBQ s Green Eggs will not be equipment such as smokers, brul e guns, vacuum sealers, stick/hand blenders, etc., that would fit into a tool box will be permitted, provided these items haven been tested and FINAL TIMESThe preparation and presentation of the 4 course menu of 12 servings must be done in the required timeframe - 5 hours competitor is required to finish and present their menu, however, there will be point deductions for exceeding the time CHEFS CHALLENGE FINAL - THE GRAND FINALE 1. The twenty teams from all over the world will be required to prepare and present a well balanced four-course menu for 12 servings. 2. The organizers assume no liability whatsoever for loss/ damage or any accidents sustained to partici-pants during, or following, the course of the competition.

5 It is recommended that you obtain full medical and travel insurance. The complete costs for competitors are at the expense of the competing National Association they represent. PAGE 05 Worldchefs will provide 5 nights accommodation for the competitor and assistant in a twin share room at: HOLIDAY INN EXPRESS KUALA LUMPUR CITY CENTRE84, Jalan Raja Chulan, 50200 Kuala Lumpur T: +60 (3) 2028 8811, F: +60 (3) 2028 8800, Freecall: 1800801881If you choose to book your own hotel, this will be at your expense. 2 tickets one for the chef and one for the assistant to the gala dinner presentation to be held on 14th July at the Mandarin Oriental Hotel (next to KLCC). It starts at 7pm and the dress code will be CHEFS jacket and black pants (no jeans please).The competitor, at their country s cost and planning, brings all the ingredients they require and would like to use on the menu Noted: No pork items.

6 They must however, use the main sponsored ingredients which are supplied by Worldchefs as stipulated per course. The ingredients brought along must be un-processed and in the original packaging or vacuum the Grand Final, CHEFS must wear the Chef Works chef s jacket as supplied; you have already been sent a request for your size and the correct spelling of your finalists will receive information updates on all questions asked to ensure all are clear, these will be sent out every 2nd week as an Pre-Briefing will take place on the 11th July in the main cooking arena at KLCC at 12 12TH JULY 2018 ( DINNER SERVICE )FRIDAY 13TH JULY 2018 Please Note: If you are not ready on time, you will loose points and will forfeit for the course. You will be able however to serve it Day 112th July 2018 Start Time1st Course 2nd Course 3rd Course 4th Course Finishing time and clean Day 113th July 2018 Start Time1st Course 2nd Course 3rd Course 4th Course Finishing time and clean downPAGE 06 Competition de-briefing will take place the following morning at 10am.

7 For the team competing on the evening of the 12th July at the Jury table in front of the competing on the 13th July debrief will be at on the same day at the jury table in front of the EN PLACE KITCHENThe Berjaya University College of Hospitality will be allocating kitchen and chiller space for the GLOBAL CHEFS , also there will be some storage space to hold items, contact for the college is Mr. Jochen Kern University Level 11 West,Berjaya Times Square,No. 1 Jalan Imbi,55100 Kuala Lumpur,MALAYSIAA ccess for the kitchen is from the 10th of July unless special arrangements have been Requirement for 12 pax, which includes 8 for guests dining, 3 for jury s evaluation and 1 for ; No Pork items but wine permitted. Worldchefs rules on mise en place will apply as per this COURSEA lacto-ova appetizer featuring Koppert Cress and Kaluga Queen other items are naturally permitted but the Koppert Cress, Kaluga Caviar and Les vergers Boiron products must predominate.

8 2ND COURSE A warm appetizer featuring Sterling White Halibut. 3RD COURSE A main course using Van Drie Veal Loin, Veal Osso-Bucco and Veal tongue with appropriate starch and COURSE This dish must contain the flavour of Felchlin Grand Cru Arriba 72%, Dilmah Tea, 2 Les vergers Boiron products and the use of Anchor Food Professionals Whipping NOTETea selection for the events are;1. Dilmah t- Series Brilliant Breakfast tea2. Dilmah t- Series Earl Grey3. Dilmah t- Series Green Tea with Jasmine Flowers 4. Dilmah t- Series Moroccan Mint Green Tea5. Dilmah t- Series Ceylon Green Tea with Lychee and Ginger6. Dilmah t- Series Natural Infusion of Blueberry and Clove7. Dilmah t- Series Peppermint, Cinnamon and Clove8. Dilmah t- Series Elderflower with Cinnamon and AppleTasting notes and description of each tea can be found at 07 Throughout the cooking the only butter permitted to be used will be Anchor salted or unsalted butter along with Anchor cooking cream and whipping cream.

9 You must use 1 Les vergers Boiron in your appetizer and 2 in your desserts. Les vergers Boiron (Blood Orange, Mango, Red Pepper, Ginger, Kalamansi, Strawberry 100% and Raspberry 100%).Also for you to select from the community table are the following products:Chef from Nestl Professional range of Fumet Homard, Fond Brun Veau Lie, Fond Blanc Peppadew whole mild piquante peppers. 2. Peppadew mild piquante diced peppers. Items sponsored per competitor:200g Kaluga Queen Caviar1 whole sterling white Halibut approx. 5 kgDutch veal Osso Bucco 2kgDutch veal loin Veal Tongue 600-800g Seafennel - Koppert CressZorri cress - Koppert CressZallotii - Koppert CressTa hoon cress - Koppert CressAtisina cress - Koppert CressScarlet cress - Koppert CressDaikon cress - Koppert CressBlinQ blossom - Koppert CressDilmah Tea as per list 500g Anchor Food Professionals Butter200g Anchor Food Professionals Butter1 ltr Anchor Food Professionals Culinary Cream1 ltr Anchor Food Professionals Whipping creamFelchlin Grand Cru Arriba 72%, x 500g Les vergers Boiron Products (Blood Orange, Mango, Red Pepper, Ginger, Kalamansi, Strawberry 100% and Raspberry 100%).

10 Plates all meals should be served on Q industries tableware (refer to attachment for selection)Explanation of what foods are permitted to be brought into the kitchen:Salads cleaned, washed, not mixed or cleaned, peeled, washed, not cut, must be Sterling halibut will be should be raw in their shells, but should be raw or boiled, but not basic stock, not reduced, not seasoned, no additional items (garlic, wines, etc.) and hot and cold samples must be available for the sponge, biscuit, meringue can be brought in, but not pastry recipes can be brought in weighed out but no further pulps fruit purees may be brought in but not as a finished elements 100% must be made in the violating these rules will be penalized up to 10% from the maximum potential bringing in similar items to the sponsored items will not receive any points.