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. The objectives of the Australian Culinary Federation guidelines are to determine a universal set of criteria that could be easily understood and practically implemented to achieve a national standard. The objectives of the World Association of Chefs Societies guidelines are to determine a universal set of criteria that could be easily understood and practically implemented to achieve a 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.
Team members are required to bring the following to each cook-off:
- Clean & ironed uniform and footwear
- Notepad and pen
- Basic small equipment that would normally fit into a toolbox (e.g. dessert moulds, Bamix, piping bags, tongs etc.)
- Reference books (optional)
- Competitors may bring in White China plates (standard plates will be provided at host venues but can vary in quality/style)
- NO unauthorised equipment will be allowed into the kitchen
- All electrical equipment must be tagged
Teams will be given 2½ hours to prepare, cook and present a 2-course meal (main course and dessert course) in all Regional and Metro Cook-offs.
Teams will be given 4 hours to prepare, cook and present a 3-course meal in the National Final Cook-off.
Each team starts with 100 points and points are deducted in accordance with the following measurable elements:
MIS EN PLACE
Set up work station
Correct Mise en place level
Technical skills displayed
Correct methods of preparation
Efficient utilisation of time/organisation skills
Appropriate too class/true to menu description
Clean arrangement & dish
Does the main item taste good
Balance of textures
Does the sauce/garnish taste good
Balance of flavours
Does the vegetables taste good
Harmony of flavour combinations
Taste of food preserved
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