Judging Guidelines

JUDGING GUIDELINES

It’s essential to use the same set of rules and guidelines across all regions. The assessment of the Nestlé Golden Chef's Hat Award reflects hot competition guidelines set by the Australian Culinary Federation for junior chefs - as the national representative of Worldchefs in Australia. NZChefs is the national representative of Worldchefs in New Zealand. The objectives of the Worldchefs and Australian Culinary Federation guidelines are to determine a universal set of criteria that could be easily understood and practically implemented to achieve a national and global standard. 

The composition must be well balanced in a correct proportion of fat, carbohydrates, proteins, vitamins and fibre. It’s also important that the colours harmonise and the dish shows practical application.

Menu descriptions are to be supplied and all dishes must be of edible materials.

Competitors are required to bring the following:
    Clean uniform and footwear
    Note pad and pen
    Toolkit
    Basic small equipment that would normally fit in a toolbox 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.

Teams will be given 2.5 hours to prepare, cook and present a 2-course meal (main course and dessert course) in all Regional and Metro heats.

Teams will be given 3.5 hours to prepare, cook and present a 3-course meal in the Grand Finals.

Each team starts with 100 points and points are deducted in accordance with the following measurable elements:

Medals will be awarded to the following levels for each course:

Bronze       70-79 points

Silver          80-89 points

Gold          90-99 points

Gold with distinction 100 points