Cook-off Information

Wednesday, 1 March, 2017

For information regarding the competition running schedule and required equipment for participation.

Teams are advised to read through the terms and conditions of entry and the Nestlé Professional product list to be available to you on the competition day.  

Competitors are required to bring the following:

  • Clean uniform and footwear
  • Note pad and pen
  • Tool kit
  • Basic small equipment that would normally fit in a tool box such as dessert moulds, bar mix, piping bags, tongs, etc.
  • Competitors may bring in White China plates (standard plates will be provided at host venues but can vary in quality/style).

NO unauthorized untagged equipment will be allowed into the kitchen.

Regional & Metro Cook-offs (Timing is only a guide & will be confirmed for each event):

8.45                     Meet at venue and change into uniform

9.00                     Introductions

9:15                     Competition rules explained

10.00                   Teams select ingredients and set up allocated workstations
*Marks will be lost for excessive selection of ingredients

11.00                   Cooking Begins: 2½ hours to prepare and present 4 covers of each course:

                                    Main (Hot; Protein with appropriate accompaniments)

                                    Dessert (Hot or cold)

Note: Times must be strictly adhered to for presentation of each course. Penalty is 1 point for every 1 minutes over allocated presentation time, to a maximum of 5 points.

12.50 – 13.00      Main course presented… 4 covers

13.20 – 13.30      Dessert presented…. 4 covers

13.30 – 14.00      Clean down
*You will be finally assessed on presentation clean workstation and utensils

14.00                  Competition completed

15.30                  Medal Presentation

This schedule is a guideline, due to large numbers of entries in some states your start times may be staggered.

Note: There will be only one winning team announced for each region; this team will be invited to compete in the National Final.

If one of the team members cannot compete, the team finishing second (which is not announced) will be invited to represent their region.

Actual cooking times: 2½ hours to prepare and present 4 covers of each course (Main course & dessert course) for Regional & Metro Cook-offs.