Picture: Each team will include one chef and two assistants
1.
Preliminary round title:
“Making Traditional Vietnamese Cuisine International”
- Requirement:
Internationalize Vietnamese foods by using unique, local ingredients while
remaining authentic in flavour. Chefs should create a complete menu whereby
they employ appropriate cooking method for the dishes and present them with
creativity.
- The teams will prepare
one menu with four dishes: appetizer, seafood, meat and dessert
a)
This
round has two phases:
The first is judged on
presentation and meeting the objective. Here, a total of four plates per dish
must be presented. Notice that plates judged in this phase are crafted with the
utmost precision for display. These plates will be photographed and used in
official communication; judges will not taste these plates.
The second phase is sent to
the judging committee to be assessed for flavor and taste. There will be six
judges: three specialized food experts and three invited guest judges. Each
judge requires their own plate of each dish.
During the tasting time
teams will have three minutes to field questions from the judges during a
Q&A. Some of the content of these questions may be: cooking techniques,
food safety, and regional food culture, among others.
b)
Teams
should prepare ingredients by themselves during the timeframe of the
competition. Food can be prepped prior to commencement of the competition, but
cannot be seasoned or cooked.
c)
Time
frame: 2 hours and 20 minutes (includes cooking, plating and final presentation
on the display
Picture: The winner’s table at the North Vietnam preliminary round in the 2015 Golden Spoon Contest.
1.
Semi-final round title:
“GOLDEN DISH”
●
Requirement:
Chefs present their signature dishes learned and carried throughout their
profession in this round. European, Asian and fusion dishes are allowed.
●
Teams
will craft a menu with four dishes: appetizer, seafood, meat and dessert, each
representing the most unique dishes of their hotel or restaurant.
a)
This
round has two phases:
●
The
first is judged on presentation and meeting the objective. Here, a total of
four plates per dish must be presented. Notice that plates judged in this phase
are crafted with the utmost precision for display. These plates will be
photographed and used in official communication; judges will not taste these
plates.
Picture: An important part of any cooking competition is how chefs present their dishes.
●
The
second portion is sent to the judging committee to be assessed for flavor and
taste. There will be eight judges: five specialized food experts and three
invited guest judges. Each judge requires their own plate of each dish.
During the tasting time
teams will have three minutes to field questions from the judges during a
Q&A. Some of the content of these questions may be: cooking techniques,
food safety, and regional food culture, among others.
b)
Teams
should prepare ingredients by themselves during the timeframe of the
competition. Food can be prepped prior to commencement of the competition, but
cannot be seasoned or cooked.
c)
Time
frame: 2 hours and 20 minutes (includes
cooking, plating and final presentation on the display table)
1.
Final round title: “SECRET
INGREDIENTS”
●
Requirement:
In order to assess creativity and reactivity each contestant will receive a
secret box containing meat, seafood with complementing ingredients.
●
Teams
have 30 minutes to withdraw ingredients from the box.
●
Teams
must create an entire menu highlighting the presented ingredients.
●
Teams
are encouraged to discover the full range of capabilities with their given
ingredients.
Picture: teams in the final round are provided only a “black box” containing secret ingredients.
* 60 minutes: develop a
menu and go to market
-
Each
team has 60 minutes to develop a menu and go to the market. The menu must
include four dishes: appetizer, seafood, meat and dessert.
-
While
at the market teams can choose additional ingredients and spices to combine
with their mandated ingredients.
-
There
is a general list of all ingredients and spices available in the market so as
to maximize the work time.
-
After
60 minutes the market will close. All teams can no longer retrieve or exchange
any ingredients.
Picture: A buzz of excitement at the countryside market in the final round of the 2015 Golden Spoon Contest
*90 minutes: food
preparation
-
During
this time can prepare their ingredients, but cannot season or cook.
-
Teams
must also select the required kitchen equipment they wish to use to decorate
their final display table.
-
2
hours and 20 minutes: Total time for cooking, plating and presentation.
-
All
teams have 2 hours and 20 minutes to conduct their four dish menu and complete
their display table.
*60 minutes for the judges
to rate the presentation
The judge will rate the
presentation skill and quality for all the teams.
* 2 hours: Total time for
the judges to taste all dishes in the competition.
-
-Each
contestant will have three minutes to present their menu. They must explain the
meaning of the dish, its components, ingredients, nutrition etc...
-
The
judge will raise questions to each team
-
After
tasting part, all the team will participate the Q&A section
-
During
the Q&A some of the content of these questions may be: cooking techniques,
food safety, regional food culture, among others.
-
Team
members can discuss and give the final answer, time for Q&A section is
three minutes
*30 minutes: Cleanup
All teams must clean their
cooking and display space. Each must return all used dishes and tools to the
organizing committee.
Organizing committee