IMPACT EXHIBITION AND CONVENTION CENTER …...Thailand Ultimate Chef Challenge (TUCC) at...

HELD AT

THAILAND’S

LARGESTCHEF COMPETITION

OF THE YEAR

IMPACT EXHIBITION AND CONVENTION CENTER BANGKOK,THAILAND

28 MAY- 1 JUNE 2019

PRODUCTION DESIGN BYJOINTLY ORGANIZED BY

Asia’sFinallst Selection

Global Young Chef – Asian Young Chef of the Year 2019

Global Chef – Asian Chef of the Year 2019

Global Pastry Chef – Asian Pastry Chef of the Year 2019

Thailand Ultimate Chef Challenge 2019 Rule Book

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Message from Dr. Rick Stephen

Welcome to the 8th edition of the Thailand Ultimate Chef Challenge (TUCC). TUCC is, by far, Thailand’s largest culinary competition and it is widely recognized as one of the most coveted gastronomic events, supported by the Thailand Chefs Association, the Thailand Culinary Academy, and the World Association of Chefs Societies – brought together by Koelnmesse. In the last few years, we’ve seen tremendous growth in the competition, from it being a national event, to a regionally-anticipated competition, and now an international platform to showcase the best in the culinary industry. Once again, TUCC will be hosting the Qualifying Final Asia leg of the Global Chefs Challenge at THAIFEX-World of Food Asia! Finalists will compete for an opportunity to be represented in each of the 3 categories – Global Chefs Challenge, Global Chef Pastry Challenge, and Global Young Chefs Challenge: The Hans Bueschken – with the final competition to be held at St Petersburg in Russia. Hosting the qualifying leg of such a renowned competition for the third time running speaks of the true excellence and recognition of quality that TUCC brings to the table. The Thailand Chefs Association and Thailand Culinary Academy are the forefront in training and developing young chefs. The World Association of Chefs Societies (WorldChefs) are extremely pleased to be associated with the leader in our industry. Personally, I can’t wait to see what each of you bring to the table this year. It’s going to a great edition indeed! See you on 28 May 2019 at the IMPACT Exhibition and Convention Center in Bangkok, Thailand. Happy cooking. Yours, Dr. Rick Stephen CMC Hon. Youngsan University Continental Director – Asia Asia – Bonding the World Together


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Message from Organizing Chairman

It gives me great pleasure to return as organizing chairman of the 8th edition of the Thailand Ultimate Chef Challenge (TUCC) at THAIFEX-World of Food Asia 2019. This year’s edition takes a new focus on Asian Cuisine, where chefs will be tasked to work with ingredients of Asian origins and compete in new categories that take on a similar taste profile. Contestants will be able to choose their competing classes based on their personal forte, out of 22 exclusive choices. New classes include the Asia Gourmet Challenge, Asia Cuisine Challenge, and AEC Culinary Challenge. What’s more, teams from around the region will be in the running for the coveted titles of Best Establishment Award, Best Ultimate Professional Chef Award, Best Ultimate Junior Chef Award, and Best Ultimate Pastry Chef Award for the highly-coveted Global Chefs Challenge! Do come and join the rest of the 700 contestants coming from more than 10 countries to learn, share and exchange your culinary knowledge and passion! I wish you all the best, and look forward to seeing you at the IMPACT Exhibition and Convention Center from 28 May to 01 June 2019! Respectfully yours, Chef Willment Leong Organizing Chairman Thailand Ultimate Chef Challenge 2019 WACS Endorsed National Competition Chairman - World Chefs without Border WACS Accredited International Judge A - World Association of Chefs Societies Vice President - Thailand Chefs Association Founder Chairman - Thailand Culinary Academy


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Message from Chef Somsak Rarongkham

On behalf of the Thailand Chefs Association, I am once again honored to welcome friends of the gastronomic profession to Bangkok, Thailand. The Thailand Ultimate Chef Challenge (TUCC) is not just a key connection to the chef community in Thailand, but an iconic platform in the international chef competition calendar. Chefs in and around Thailand look forward to this opportunity to present high quality and refined cuisines through a careful and deliberate craft. At the same time, the yearly event brings Thai chefs on a cross-cultural journey and keeps them inspired through exchanges of culinary experiences and camaraderie. To chefs vying for the top spots at TUCC this year, I wish you all the best. And to those witnessing the action this year, be prepared for a great show. Let the competition begin! Best regards,

Chef Somsak Rarongkham President Thailand Chefs Association WACS Accredited International Judge B - World Association of Chefs Societies


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Message from Mr. Mathias Kuepper

A warm welcome to Chefs and Professionals from all over the world! It’s the 16th edition of THAIFEX-World of Food Asia, the largest dedicated trade show for the F&B industry in the region. We’re slated to welcome more than 2,500 local and international exhibitors from more than 40 countries and regions, and will host more than 60,000 trade visitors this year, across 5 trade days. The Thailand Ultimate Chef Challenge (TUCC) is an essential part of THAIFEX-World of Food Asia and is an integral foothold in the culinary industry in both Thailand and around the world. Every year, we see an increasing number of international participants, hailing from as far as the U.S., to visit Thailand’s sunny shores and revel in the country’s rich food culture. Exhibitors also vie to be a part of the Challenge as it is a great platform to interact with the very people who bring their products and produces to new heights. I hope everyone participating this year will take some time to connect with our exhibitors from all over the world throughout the event, as they’d love to meet you too. We look forward to welcoming you all to TUCC and THAIFEX-World of Food Asia this May! Yours sincerely, Mathias Kuepper Managing Director Koelnmesse Pte.,Ltd


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Introduction Thailand Ultimate Chef Challenge 2019 is endorsed by World Association of Chefs Societies (WACS) to promote and recognize the skills and professionalism of both young and professional chefs within Thailand. Over 1,000 talented chefs (with 50% are from outside of Bangkok) will gather at this exciting culinary meeting place to challenge and showcase their skills. Their commitment and devotion for their culinary skill will be critiqued by an impressive panel of 20 judges, out of which 10 are WACS approved International judges. Date: 28 May – 1 June 2019 Venue: IMPACT Exhibition Center and Convention Center, Bangkok Thailand Website: www.thaifexworldoffoodasia.com Registration Participants are advised to consider carefully the categories they intend to participate in, before submitting their entry forms. No changes of categories or refund of registration fees for whatever reasons will be allowed, once the application has been accepted. Acceptance of entries is, on a first-come first-serve basis. Submission of a completed entry form shall constitute acceptance of an agreement to abide to the Rules and Regulations of this gathering. Fees - Asian Gourmet Challenge (AGC): THB 2,000 for Thai contestants, THB 2,650 for International Contestants - Class 15 THB 1,500 for Thai contestants, THB 2,200 for International Contestants - Class 1, 3, 5, 7, 9, 11, 12, 13, 14, 16, S1, S3, S4, S5 THB 800 for Thai contestants, THB 1,100 for International Contestants - Class 2, 4, 6, 8, 10, S2 THB 600 for Thai contestants, THB 920 for International Contestants All the entry fees stated above are inclusive of 7% VAT. To register, competitors are required to follow the registration procedure below:

- Submit completed entry form - Submit recipes - Submit bank transfer slip - Process registration fee via bank transfer to:

Account Name: Event9 Marketing Co., Ltd. Bank: Bangkok Bank (New Petchburi rd. branch) Saving Account No.: 153-408599-6 swift code : BKKBTHBK (Registration is only complete, upon full payment received) ** All ‘invoice receipt’ request must be submit within 7 days after money transfer

- Send the above documents to: Overseas Contestants: Mr. Piroon Lertnapavilai Mobile: +66 87 0534 335 Email: [email protected] Local Contestants: Ms. Kangsadan Nakwiroj Mobile: +66 86 7516 669 Email: [email protected] Event9 Marketing Co.,Ltd. 289/15 M.13 Racha Thewa, BangPhli Samutprakan 10540 Tel.+662 186-8919 / +662 186-8920 # 101 Fax. +662 186 8920 Email: [email protected] (Please do not send cash by mail)

Deadline for registration: 15 April 2019 Rights - The organizers of Thaifex – World of Food Asia 2019 claim the rights of all photographs and Pictures taken by the official photographer - The organizers of Thaifex – World of Food Asia 2019 claim all rights of all recipes and menu


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Additional Awards Best Establishment Award (Professional Chef) Participant Establishment who received the highest point with at least 2 CATEGORY R: Class 1, 3, 5, 7, 9 2 CATEGORY S: Class S1, S3, S4, S5 1 CATEGORY C: Class 11 to Class 14 1 CATEGORY C: Class 15 to Class 16 Will be awarded with the Best Establishment Trophy and THB 30,000 Best Asian Gourmet Challenge (Open) Participant Establishment who received the highest point in CATEGORY A Best Asian Gourmet Challenge Will be awarded with the Asian Gourmet Challenge Team Trophy and THB 16,000 Best Ultimate Professional Chef Award (Professional Chef) Participant who received the highest point with at least 1 CATEGORY R: Class 1, 3, 5, 7, 9 1 CATEGORY S: Class S1, S3 2 CATEGORY C: Class 11 to Class 14 Will be awarded with the Best Ultimate Professional Chef Trophy and THB 10,000 Best Asian Chefs Award (Professional Chef) Participant who received the highest point with at least 1 CATEGORY A: Asian Gourmet Challenge 2 CATEGORY S: Class S4, S5 Will be awarded with the Best Ultimate Asian Chef Trophy and THB 10,000 Best Ultimate Pastry Chef Award (Open) Participant who received the highest point with at least 2 CATEGORY C: Class 11 to Class 14 Will be awarded with the Best Ultimate Professional Chef Trophy and THB 6,000 Best Ultimate Junior Chef Award (Junior) Participant who received the highest point with at least 1 CATEGORY R: Class 2, 4, 6, 8, 10 1 CATEGORY S: Class S2, S3 2 CATEGORY C: Class 11 to Class 14 Will be awarded with the Best Ultimate Junior Chef Trophy and THB 6,000 Each top scorer winner in each class from Class 01 to Class16 include S1, S2, S3, S4, S5 will receive additional Trophy Above mention award open to all Thailand Team and International Team WACS Global Chefs Awards TUCC Asian Chefs of the Year Awards (WACS Global Chef) Participant who received the highest point with be awarded with TUCC Asian Chefs of the Year 2017 Trophy and represent Asia to compete in the final of WACS Global Chefs Challenge 2020 (World Chef Congress St Petersburg - Russia) This award not include: All related travelling, accommodation and training expense TUCC Asian Young Chefs of the Year Awards (WACS Global Young Chef) Participant who received the highest point with be awarded with TUCC Asian Young Chefs of the Year 2017 Trophy and represent Asia to compete in the final of WACS Global Young Chefs Challenge 2020 (World Chef Congress St Petersburg - Russia) This award not include: All related travelling, accommodation and training expense TUCC Asian Pastry Chefs of the Year Awards (WACS Global Pastry Chef) Participant who received the highest point with be awarded with TUCC Asian Pastry Chefs of the Year 2017 Trophy and represent Asia to compete in the final of WACS Global Chefs Challenge 2020 (World Chef Congress St Petersburg - Russia) This award not include: All related travelling, accommodation and training expense Above mention award open to all Thailand Team and International Team Thailand competitors representing Thailand in (World Chef Congress St Petersburg - Russia) must compete under Thailand Culinary Academy - Thailand Chefs Association


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CATEGORY A Asian Gourmet Challenge (AGC) (Team of 3 Chefs) (SIAM MAKRO PUBLIC Co.,LTD.) Description - 10 types of edible mini buffet dishes spreads for 6 persons within 3 hours. - All dish can be serve in individual portion or can be serve in platter - Buffet spread concept can be prepared by using one country cuisine or a mixture of cuisine within Asia. - Taste must be authentic, but the presentation can be free style. - All ingredients used must be produce in Asia. - Provided by Competitors: Heating element (heating lamp, Chaffing Dish etc.) for the buffet table is optional. Cold Salad Dish Cold or Hot Appetizer Dish Soup Braised Dish Wok Fried Dish Curry Dish Deep Fried Dish Steamed Dish Rice or Noodle Dish Cold or Hot Dessert - Note: Ocean Gems ½ shell scallop – 500 GM / ARO Oyster Sauce - 2 liters will be provided by the organizer. Rule - Open to teams from hotels, restaurants, culinary institutions, airlines and catering organizations - Team of 3 Cooks / No age limit - All team must wear proper chef uniform to compete, Chef White Jacket, Black Pants, Black Shoes and Aprons - Team to report 30 minutes before the competition - Team to bring own ingredients, small kitchen equipment, buffet wares, plate wares and center pieces - 3 set of recipes needed in the kitchen - 1 set of menu card need to be display on buffet counter - 2 tables (1.8 m x 0.75 m) will be provided by the organizer - Standard kitchen equipment will be provided by the organizer - One point will be deducted on every 1 minute for being late and you will be disqualified if you are 10 mins late for the competition - The winning team will receive the Asia Gourmet Culinary Challenge Trophy and THB 16,000 in cash - Result will be announced on 01 June 2019. Compete Ingredient Guideline - Salads – cleaned, washed not mixed or cut - Vegetables – cleaned, peeled, washed, not cut must be raw - Fish – gutted, scaled but NOT filleted - Shells should be raw in their shells, but cleaned - Crustaceans must be raw - Stocks – basic stock, not reduced, not seasoned not additional items (garlic, wines etc.) - Fruit pulps – fruit pulps purees may be brought in but not a finished sauce - Decor elements – 100% has to be made in the kitchen - For team who violates the above rules will be penalized up to 10%- point deduction from their final score Points table for the medals in this class 100 – 90 points Gold medal with certificate 89 – 80 points Silver medal with certificate 79 – 70 points Bronze medal with certificate 69 – 60 points Diploma certificate Asia Gourmet Challenge (AGC) Judging Criteria Material brought / mise en place 0 - 10 points Clear arrangement of materials, clean working place, proper working position, clean work clothes, proper working technique. Correct utilization of working time and punctual completion Proper Professional Preparation and Hygiene 0 - 20 points Hygiene, Working Skills/Techniques, Kitchen Buffet Organization Attention paid to hygiene and food safety during food preparations and work premises and hall Service 0 – 5 points Correct number of plates must be displayed. It should be practical, transportable Presentation / Innovation 15 points Ingredients and side dishes must be in harmony, Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements, Exemplary plating to ensure an appetizing appearance is required. Taste & Texture 50 points The typical taste of the food should be preserved, It must have appropriate taste and seasoning, In quality, flavor and color, the dish should conform to today’s standards of nutritional values *Total possible points: 100 (no half points will be given)


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CATEGORY R Hot Cooking Culinary Challenge (Individual) Class 01: Main Course Beef Challenge – Professional Chef (SIAM FOOD SERVICES LTD.) - To prepared one 100% WESTERN style main course dish for 2 portions within 50 minutes - Dish must be presented on 2 individual plates with appropriate garnish, starch and sauce (Others Beef parts can use but the main protein must be beef Strip loin. - Note: 400gm Beef Strip loin will be provided to each competitors / Compulsory ingredient Class 02: Main Course Beef Challenge – Junior Chef (SIAM FOOD SERVICES LTD.) - To prepared one 100% WESTERN style main course dish for 2 portions within 50 minutes - Dish must be presented on 2 individual plates with appropriate garnish, starch and sauce (Others Beef parts can use but the main protein must be beef Strip loin. - Note: 400gm Beef Strip loin will be provided to each competitors / Compulsory ingredient Class 03: Belgian Fries Back to Basic Dip and Topping Challenge - Professional Chefs (VLAM VZW) - To prepare the following with 4 type of Belgium Fries for 2 portion each within 50minutes Western (1 Dip and 1 Topping) / Asian (1 Dip and 1 Topping) - Dish must be presented on 4 individual any serving ware with 2 dipping and 2 topping sauce bowl - Note: Each competitor will be provided with 4 type of Belgium Fries / 300gm each type Class 04: Belgian Fries Back to Basic Dip and Topping Challenge - Junior Chefs (VLAM VZW) - To prepare the following with 4 type of Belgium Fries for 2 portion each within 50minutes Western (1 Dip and 1 Topping) / Asian (1 Dip and 1 Topping) - Dish must be presented on 4 individual any serving ware with 2 dipping and 2 topping sauce bowl - Note: Each competitor will be provided with 4 type of Belgium Fries / 300gm each type Class 05: Canadian Frozen Lobster Culinary Challenge – Professional Chef (SIAM FOOD SERVICES LTD.) - To prepared one 100% WESTERN style main course dish for 2 portions within 50 minutes - Dish must be presented on 2 individual plates with appropriate garnish, starch and sauce (Others seafood can be use but the main protein must be Canadian Lobster. - Note: 2 whole Canadian Frozen Lobster of 500-600gm per piece will be provided to each competitor Class 06: Canadian Frozen Lobster Culinary Challenge – Junior Chef (SIAM FOOD SERVICES LTD.) - To prepared one 100% WESTERN style main course dish for 2 portions within 50 minutes - Dish must be presented on 2 individual plates with appropriate garnish, starch and sauce (Others seafood can be use but the main protein must be Canadian Lobster. - Note: 2 whole Canadian Frozen Lobster of 500-600gm per piece will be provided to each competitor Class 07: Main Course Pork and Chicken Challenge – (Pork and Chicken) Professional Chef - To prepared one FREE STYLE main course dish (Western Plating Presentation) for 2 portions within 50 minutes - Dish must be presented on 2 individual plates with appropriate garnish, starch and sauce - Note: All pork and chicken by competitor. Class 08: Main Course Pork and Chicken Challenge – (Pork and Chicken) Junior Chef - To prepared one FREE STYLE main course dish (Western Plating Presentation) for 2 portions within 50 minutes - Dish must be presented on 2 individual plates with appropriate garnish, starch and sauce - Note: All pork and chicken by competitor. Class 09: Classic Thai Cuisine (Using Thai Ingredient Only) – Professional Chef (CHAITIP CO., LTD.) - To prepared one 100% AUTHENTIC Thai main course (Western Plating Presentation) for 2 portions within 50 minutes - Dish must be presented on 2 individual plates with appropriate protein, garnish, starch and sauce - Must be authentic in taste / No fusion allow / Pre-cook steamed rice are allow but must be Chaitip Brand - Note: (Rice is compulsory ingredient for the starch / each competitor with be provided with 1kg Jasmine Rice) Class 10: Classic Thai Cuisine (Using Thai Ingredient Only) - Junior Chef (CHAITIP CO., LTD.) - To prepared one 100% AUTHENTIC Thai main course (Western Plating Presentation) for 2 portions within 50 minutes - Dish must be presented on 2 individual plates with appropriate protein, garnish, starch and sauce - Must be authentic in taste / No fusion allow / Pre-cook steamed rice are allow but must be Chaitip Brand - Note: (Rice is compulsory ingredient for the starch / each competitor with be provided with 1kg Jasmine Rice)


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CATEGORY S Hot Cooking Culinary Challenge (Individual) Class S1: Real California Milk Professional Chef Competition 2018 – (Professional Chef) (CALIFORNIA MILK ADVISORY BOARD) - To prepared one FREE STYLE Main Course Western Plating Presentation Dish for 2 portions within 50 minutes - Dish must be presented on 2 individual plates (30% must be California Cheese and Milk) with appropriate protein, garnish and sauce Compulsory Ingredient List Provided by the Organizer The contestants must use at least 3 types of cheese provided by the organizer and California Homogenize Milk apply in the recipe

- ESL Milk 946 ml California Milk California Cheese - 100 gm California Mozzarella - 100 gm California Yellow Mild Cheddar - 100 gm California Yellow Sharp Cheddar - 100 gm California Monterey Jack - 100 gm California Jalapeno Jack/ Pepper Jack

Special Note This Category is open to Thai and International chefs age above 25 years old. Special Awards TOP SCORE THAILAND WINNER (APPLY ONLY FOR THAI NATIONAL CONTESTANT) Full expense paid travel to San Francisco, CA, visit and train at the culinary Institute of American’s (CIA), Greystone Campus. Class S2: Real California Milk Culinary Academy Competition 2018 – (Junior Chef) (CALIFORNIA MILK ADVISORY BOARD) - To prepared one FREE STYLE 2 course set menu 2 portions each course within 75 minutes - All 2-course menu pick up in the same time 1. Appetizer: Cheeses as main ingredients; no less than 30% of the dish. 2. Main course: California milk and cheeses as ingredients; no less than 30% of the dish Compulsory Ingredient List Provided by the Organizer The contestants must use at least 3 types of cheese provided by the organizer and California Homogenize Milk apply in the recipe - ESL Milk 946 ml California Milk California Cheese - 100 gm California Mozzarella - 100 gm California Yellow Mild Cheddar - 100 gm California Yellow Sharp Cheddar - 100 gm California Monterey Jack - 100 gm California Jalapeno Jack/ Pepper Jack Special Note This Category is open to Thai and International student age below 25 years old. Special Awards TOP SCORE THAILAND WINNER STUDENT TEAM (APPLY ONLY FOR THAI NATIONAL CONTESTANT) Full expense paid travel to San Francisco, CA, visit and train at the culinary Institute of American’s (CIA), Greystone Campus. Class S3: California Raisin Challenge – Hot Appetizer and Hot Dessert Individual Challenge – Open (RAISIN ADMINISTRATIVE CALIFORNIA) - To prepared two FREE STYLE menu (One Hot Appetizer and One Hot Dessert) 2 portions each within 50 minutes - Hot Appetizer - Dish must be presented on 2 individual plates (20% must be California dark raisin) with appropriate protein, garnish and sauce - Hot Dessert – Dish must be presented on 2 individual plates (20% must be California dark raisin) with appropriate sauce and garnish - No raisin to be bought into the competition zone and are subject to disqualify if found - Note: Each competitor will be provided with 200gm of California dark raisin Class S4: Asian Cuisine Challenge – Professional Chef - To prepared one 100% AUTHENTIC Asian curry dish and 100% AUTHENTIC Asian Wok fried dish 2 portions each within 50 minutes - Curry does not necessary to serve with rice or any starch and curry paste need to prepared on site - Western stove will be provided but contestant need to bring in their own Asia wok - Asian serving ware only Class S5: AEC Cuisine Culinary Challenge – Professional Chef - To prepared two 100% AUTHENTIC AEC cuisine dish 2 portion each within 50 minutes (2 country cuisine) - Can be any type of dishes so long both dishes represent 2 country from the AEC - Western stove will be provided but contestant need to bring in their own Asia wok - Asian serving ware only - AEC Country: Thailand, Singapore, Malaysia, Indonesia, Vietnam, Philippines, Brunei, Cambodia, Myanmar and Laos


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Rule - Open to individual from hotels, restaurants, culinary institutions, airlines and catering organizations - Professional Chef – 25 years old and above (As of 01 June 2019) - Junior Chef – 24 years old and below (As of 01 June 2019) - Competitors to report 30 minute before the competition - Competitors to bring their own ingredient, small kitchen equipment and plate wares - 1 portion for display and 1 portions for judge tasting - 1 set of recipe needed in the kitchen - 1 set of menu card need to be display on display table - Center pieces for display table is allowed but point will not be given - Display table will be provided by the organizer - Standard kitchen equipment provided by the organizer (The organizer will announce of the kitchen specification 1 month before the competition) - 1 x 220 volt power point will be installed in each hot cooking station - All contestant has to compete their cooking within the given time. - Your entry must not be completed with more than 10 minutes before the stipulated completion time. - Competitors violating this rule will be penalized up to 10% point’s deduction from their final score. - One point will be deducted on every 1 minute for being late and you will be disqualified if you are 10 mins late for the competition. - The highest point of each class will receive Top Class Trophy and THB 5,000 in cash Compete Ingredient Guideline - Salads – cleaned, washed not mixed or cut - Vegetables – cleaned, peeled, washed, not cut must be raw - Pastas & Dough – Can be prepared in dough form but not cooked and portion - Fish – gutted, scaled, portion but must be raw - Shells should be raw in their shells, but cleaned - Crustaceans must be raw - Stocks – basic stock, not reduced, not seasoned not additional items (garlic, wines etc.) - Fruit pulps – fruit pulps purees may be brought in but not a finished sauce - Decor elements – 100% has to be made in the kitchen - Fruits and Vegetable Puree - Allow but need to be the finish sauce need to finish in the competition venue - Mousses – Minced items allowed (Finish mousse preparation need to be made in the competition) - Sauces – Cannot reduced with no seasoning - Stocks – Can bring into competition with no seasoning - Dressings – Need to be prepared in competition - For team who violates the above rules will be penalized up to 10%- point deduction from their final score Points table for the medals in this class 100 – 90 points Gold medal with certificate 89 – 80 points Silver medal with certificate 79 – 70 points Bronze medal with certificate 69 – 60 points Diploma with certificate Hot Culinary Challenge Judging Criteria Material brought / mise en place 10 points Clear arrangement of materials Clean working place, proper working position Clean work clothes Proper working technique Correct utilization of working time Corrects Professional Preparation and Hygiene 25 points Correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetable Proper working technique and attention paid to hygiene during preparation of food Service 5 points Correct number of plates must be displayed. It should be practical, transportable Presentation / Innovation 10 points Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture 50 points The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today’s standards of nutritional values


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CATEGORY C Display Challenge (Individual) Class 11: Free Style Showpieces (no tasting) To display one free style show pieces height at least 60 cm, no visible supports Combination can be of any edible material, seeds, pastilage, sugar, salt dough and / or chocolate (60 minute time frame, Pre-preparation work is allowed) Additional point will not be given to competitors choose to prepared the whole exhibit on site Class 12: Petits Fours / Pralines (with tasting) Sweet biscuits, chocolates, petits fours or friandises for 6 persons x 4 different types = 24 pieces Weighting between 6-14 gram each / Judges will select one piece from each menu for tasting (60 minute time frame, Pre-preparation work is allowed) Additional point will not be given to competitors choose to prepared the entire exhibit on site Class 13: 4 Different Individually Western Plated Desserts (no tasting) For 1 person, one portion must be hot but presented cold, Exhibit 4 different desserts 1 portion each (60 minute time frame, Pre-preparation work is allowed) Additional point will not be given to competitors choose to prepared all exhibit on site Class 14: 6 Different Classic Thai Desserts (with tasting) To prepared 6 type of Classic Thai Dessert 6 portion each menu = 36 pieces 2 menus must be hot but presented cold, the other 4 type of menu must be cold dessert Judges will select one piece from each menu for tasting (60 minute time frame, Pre-preparation work is allowed) Additional point will not be given to competitors choose to prepared the entire exhibit on site Rule - Open to individual from hotels, restaurants, culinary institutions, airlines and catering organizations - No age limit - Competitors to report 30 minute before the competition - Competitors to bring their own ingredient, working tools, plate wares and center pieces - 1 set of menu card need to be display on display table - Display table will be provided by the organizer - Competitors had 60 minutes to complete the set up for the exhibit - 1 x 220 volt power point will be installed under the display table - Hotel and Restaurant logos, including logos on uniforms is NOT PERMITTED, except only when judging has reviewed. - One point will be deducted on every 1 minute for being late and you will be disqualified if you are 10 mins late for the competition. - The highest point of each class will receive Top Class Trophy and THB 5,000 in cash Points table for the medals in this category 100 – 90 points Gold medal with certificate 89 – 80 points Silver medal with certificate 79 – 70 points Bronze medal with certificate 69 – 60 points Diploma with certificate Display Challenge (Individual) Judging Criteria (Class 11 and Class 13) Presentation / Innovation 25 points: Comprise an appetizing, tasteful, elegant presentation, modern style Composition 25 points: Harmonizing in color and flavor, practical, digestible Correct Professional Preparation 25 points: Correct basic preparation of food, corresponding to today’s modern patisserie Arrangement / Serving 25 points: Clean arrangement, exemplary plating, in order to make a practical serving possible Display / Tasting Challenge (Individual) Judging Criteria (Class 12 and Class 14) Presentation / Innovation 20 points: Comprise an appetizing, tasteful, elegant presentation, modern style Composition 20 points: Harmonizing in color and flavor, practical, digestible Correct Professional Preparation 20 points: Correct basic preparation of food, corresponding to today’s modern patisserie Arrangement / Serving / Taste 40 points: Clean arrangement, exemplary plating, in order to make a practical serving possible


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CATEGORY C Fruits and Vegetable Live Challenge Competition (Individual / Team) Class 15: Fruits and Vegetable Live Challenge Competition (Team of 3) - To carve at least 2 type of Fruits and 2 type of Vegetables - Finish exhibit must be 50% of Fruits and 50% of Vegetables - Fruits and Vegetable can be peel, portion but no trimming - Competition duration – 180 minutes - Theme Free Style - Scoring Guideline Fruits 40% / Vegetable 40% / Display 20% Class 16: Fruits and Vegetable Live Challenge Competition (Individual) - To carve at least 2 type of Fruits and 2 type of Vegetables - Finish exhibit must be 50% of Fruits and 50% of Vegetables - Fruits and Vegetable can be peel, portion and but no trimming - Competition duration – 180 minutes - Theme Free Style - Scoring Guideline Fruits 40% / Vegetable 40% / Display 20% Rule - Open to individual / team from hotels, restaurants, culinary institutions, airlines and catering organizations - Competitors to report 30 minute before the competition - Competitors to bring their own working tools - 1 x 220 volt power point will be installed under the display table - Proper Chef Uniform or traditional clothes must be wore to compete - No jean and sport shoes allow - One point will be deducted on every 1 minute for being late and you will be disqualified if you are 10 mins late for the competition. - The highest point of each class will receive Top Class Trophy and THB 5,000 in cash Points table for the medals in this category 100 – 90 points Gold medal with certificate 89 – 80 points Silver medal with certificate 79 – 70 points Bronze medal with certificate 69 – 60 points Diploma with certificate Display Challenge Judging Criteria Degree of Difficulty 20 points Judgment is primary based on the artistic work but also on the degree of difficulty / effort expended Artistic Achievement 40 points Balance, scale, proportion and suitability Work involved 20 points The competence and expert work involved in the execution and / or preparation of the exhibit Fine Detailed Carving 10 points Judgment is based on utilized and maximum of detail and the quality and skills executed Clean Overall Presentation 10 points Depending on the material used, the finished exhibit must present a good impression based on aesthetic and ethical principles


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Global Competitions Qualifying Final – Asia 2019 Global Young Chef – Asian Young Chef of the Year 2019

Winner if not already qualified from the World Cup will represent Asia if the competitor’s country agrees at the Congress in Russia

Chefs under the age of 25 years old, must be born after January 1st, 1995

It is possible to have more than one contestant for each country compete, provided a member of World Chefs through their own local Chef’s Association

Competition is for an individual competitor, cooking time is 90 minutes

1. Appetizer – using seafood of your choice, with appropriate garnishes – appetizer must be served after 60 minutes, the use of Dilmah tea to be incorporated into the appetizer flavor profile - 2 portions required

2. Main Course – Veal main course (meat may be supplied/sponsored) with starch and at least 2 vegetable garnishes- 2 portions to be plates and served at 90 minutes. ----------------------------------------------------------------------------------------------------------------------------------------------

Global Chef – Asian Chef of the Year 2019

Winner if not already qualified from the World Cup will represent Asia if the competitors’ country agrees at the Congress in Russia



1. Appetizer – using seafood of your choice, with appropriate garnishes – appetizer must be served after 60 minutes, the use of Dilmah tea to be incorporated into the appetizer flavor profile - 2 portions required

2. Main Course – Veal main course (meat may be supplied/sponsored) with starch and at least 2 vegetable garnishes- 2 portions to be plates and served at 90 minutes. ----------------------------------------------------------------------------------------------------------------------------------------------

Global Pastry Chef – Asian Pastry Chef of the Year

Winner if not already qualified from the World Cup (we will know soon) will represent Asia if the competitor’s country agrees at the Congress in Russia



1. 2 portions of a fine dining dessert with 3 components on them, a sauce does not qualify as a component – dessert to be served after 60 minutes

2. Dress the cake (sponge can be brought in ) filling to have Dilmah tea flavor, cake to be between 1kg and 1.2kg finished weight and one portion removed for service – cake to be served after 90 minutes KITCHEN A standard Kitchen will be provided for all, extra equipment will be for the competitor to bring in, sous vide, marble slab, chocolate tempering machine, ice cream machine etc • 1 x 6 rack or higher combi oven or a under bench oven. • 1 shared salamander between two competitors. • 1 x 4 burner stove. • 1 shared deep fryer. • 1 power outlet to use their own plug in equipment, food processors, stick blender, etc. • Refrigeration/chiller with at least 4 shelves. • Shared deep freezer facilities. • 1 x 1500cm work bench • 1 sink. Additional information

Global Professional Chef Compete on 30 May 2019

Global Young Chef Compete on 31 May 2019

Global Pastry Chef Compete on 01 June 2019

Award presentation on 01 June 2019 Plate is mandatory and will be provided by Q Industries International, plate design and dimension will be announce 2 week before the competition


Page 14

Competitors are to supply all their own ingredients HOT KITCHEN EXPLANATION (what foods are permitted to be brought into the kitchen) • Salad can be cleaned and washed but not portioned. • Vegetables/fruits can be peeled, cut but not cooked. • Pasta & dough can be prepared but not cooked. • Fish/seafood/shellfish can be cleaned, filleted but not portioned or cooked. • Veal can be portioned but not cooked. • Mousses need to be made in the competition but minced items are allowed. • Pre-marinating of protein is permitted. • Sauces can be reduced but not finished or seasoned. • Stocks are permitted. • Dressings are to be made in competition. • Coulis – puree is allowed but needs to be finished in competition. • Pastry sponges can be pre-made but not cut or shaped. JUDGING POINTS Mise en place 10 points Correct professional preparation 25 points Hygiene working skill/techniques Kitchen organization Service 5 points Presentation 10 points Taste 50 points TOTAL 100 points

PASTRY EXPLANATION (what foods are permitted to be brought into the kitchen) • Pastry sponge/cake: can be pre-made but not cut or shaped. • Filling for the gateaux can be pre made • All items can be pre-weighed • Creams can be pre-prepared • Chocolate can be pre-tempered • Sugar may be pre-cooked and colored but not shaped • Royal icing can be pre-prepared • Coulis can be brought in pre-made JUDGING POINTS - PASTRY Preparation of cake or dessert and mise en place 10 points Technique and Degree of Difficulty 25 points Service timing 5 points Presentation & General Impression points 10 points Taste 50 points TOTAL 100 points JUDGING POINTS – CENTERPIECES Design & Composition 30 points Technical Skills & Degree of difficulty 50 points Creativity & Originality 20 points TOTAL 100 points


Page 15

This application is made for: (Please check) [ ] Asian Gourmet Challenge (AGC) (Team of 3) THB 2,000 (Thai) THB 2,650 (International)

[ ] Class 15: Fruits and Vegetable Live Challenge Competition (Team of 3) THB 1,500 (Thai) THB 2,200 (International)

*All entry fees stated above are inclusive of 7% VAT* Please complete the Entry Form in CAPITAL LETTERS and mail with Bank Transfer Slip to:

Mailing Address: Overseas Contestants: Mr. Piroon Lertnapavilai Mobile: +66 87 0534 335 Email: [email protected]

Local Contestants: Ms. Kangsadan Nakwiroj Mobile: +66 86 7516 669 Email: [email protected] Event9 Marketing Co.,Ltd.

289/15 M.13 Racha Thewa, BangPhli Samutprakan 10540 Tel.+662 186-8919 / +662 186-8920 # 112 Fax. +662 186 8920 Email: [email protected]

Account Name: Event9 Marketing Co., Ltd. Bank: Bangkok Bank (New Petchburi rd. branch)

Saving Account No.: 153-408599-6 (Please do not send cash by mail) swift code : BKKBTHBK ** All ‘invoice receipt’ request must be submit within 7 days after money transfer

PLEASE, FILL IN THE FORM FULLY COMPLETED WITH CAPITAL LETTERS

Name of Team

Organization Address

Province / Country Postal Code

Team Manager Details : Mr. Ms. Mrs. (Please use only capital letter) (กรุณากรอกเอกสารเป็นภาษาอังกฤษตวัพมิพ์ใหญ่เท่าน้ัน)

Name-Surname

Identification Number

Mobile Phone Telephone

Fax. Email

Team Member 1 Details: Mr. Ms. Mrs. (Please use only capital letter) (กรุณากรอกเอกสารเป็นภาษาอังกฤษตวัพมิพ์ใหญ่เท่าน้ัน)

Name-Surname


Job Title Age.

Organization

Mobile Phone Email

Team Member 2 Details: Mr. Ms. Mrs. (Not applicable for Ice carving Challenge)

Name-Surname


Job Title Age.

Organization

Mobile Phone Email

Data Protection Note: We would like to keep in touch with you about our business events as well as related services that might be of interest to you. Therefore, we kindly request your consent for allowing us to communicate directly with you via telephone, email, SMS and/or digital media.

You can refer to the details of our complete Koelnmesse Personal Data Protection Policy online at www.thaifexworldoffoodasia.com/privacy-policy.

□ I hereby permit Event9 Marketing Co., Ltd and Koelnmesse Pte Ltd to use the details entered on this form for sending information and advertising of industry events staged by Event9 Marketing Co Ltd and Koelnmesse Pte Ltd Please, note that at any point in time you can withdraw your consent for future use simply by contacting [email protected]

TEAM ENTRY FORM Submission Date: 15 April 2019


Page 16

This application is made for (Please check) : Category R & S - Hot Cooking Culinary Challenge

[ ] Class 01: Main Course Beef Challenge – Professional Chef THB 800 (Thai) THB 1,100 (International)

[ ] Class 02: Main Course Beef Challenge – Junior Chef THB 600 (Thai) THB 920 (International)

[ ] Class 03: Belgian Fries Back to Basic Dip and Topping Challenge – Professional Chef THB 800 (Thai) THB 1,100 (International)

[ ] Class 04: Belgian Fries Back to Basic Dip and Topping Challenge – Junior Chef THB 600 (Thai) THB 920 (International)

[ ] Class 05: Canadian Frozen Lobster Culinary Challenge – Professional Chef THB 800 (Thai) THB 1,100 (International)

[ ] Class 06: Canadian Frozen Lobster Culinary Challenge – Junior Chef THB 600 (Thai) THB 920 (International)

[ ] Class 07: Main Course Pork and Chicken Challenge – Professional Chef THB 800 (Thai) THB 1,100 (International)

[ ] Class 08: Main Course Pork and Chicken Challenge – Junior Chef THB 600 (Thai) THB 920 (International)

[ ] Class 09: Classic Thai Cuisine (Using Thai Ingredient Only) – Professional Chef THB 800 (Thai) THB 1,100 (International)

[ ] Class 10: Classic Thai Cuisine (Using Thai Ingredient Only) – Junior Chef THB 600 (Thai) THB 920 (International)

[ ] Class S1: Real California Milk Professional Chef Competition 2019 – Professional Chef THB 800 (Thai) THB 1,100 (International)

[ ] Class S2: Real California Milk Culinary Academy Competition 2019 –Junior Chef THB 600 (Thai) THB 920 (International)

[ ] Class S3: California Raisin Challenge – Hot Appetizer and Hot Dessert Individual Challenge – Open THB 800 (Thai) THB 1,100 (International)

[ ] Class S4: Asian Cuisine Challenge – Open THB 800 (Thai) THB 1,100 (International)

[ ] Class S5: AEC Cuisine Culinary Challenge – Professional Chef THB 800 (Thai) THB 1,110 (International) Category C - Display Challenge Category C - Live Challenge

[ ] Class 11: Free Style Showpieces (no tasting) THB 800 (Thai) THB 1,100 (International)

[ ] Class 12: Petits Fours / Pralines (with tasting) THB 800 (Thai) THB 1,100 (International)

[ ] Class 13: 4 Different Individually Western Plated Desserts (no tasting) THB 800 (Thai) THB 1,100 (International)

[ ] Class 14: 6 Different Classic Thai Desserts (with tasting) THB 800 (Thai) THB 1,100 (International)

[ ] Class 16: Fruits and Vegetable Live Challenge Competition THB 800 (Thai) THB 1,100 (International) *All entry fees stated above are inclusive of 7% VAT*

Please complete the Entry Form in CAPITAL LETTERS and mail with Bank Transfer Slip to::

PLEASE, FILL IN THE FORM FULLY COMPLETED WITH CAPITAL LETTERS

Competitor Details: Mr. Ms. Mrs. (Please use only capital letter) (กรุณากรอกเอกสารเป็นภาษาอังกฤษตวัพมิพ์ใหญ่เท่าน้ัน)

Name-Surname


Job Title

Organization

Organization Address

Province / Country Postal Code

Mobile Phone

Telephone

Fax:

Email Data Protection Note: We would like to keep in touch with you about our business events as well as related services that might be of interest to you. Therefore, we kindly request your consent for allowing us to communicate directly with you via telephone, email, SMS and/or digital media.

You can refer to the details of our complete Koelnmesse Personal Data Protection Policy online at www.thaifexworldoffoodasia.com/privacy-policy.

□ I hereby permit Event9 Marketing Co., Ltd and Koelnmesse Pte Ltd to use the details entered on this form for sending information and advertising of industry events staged by Event9 Marketing Co Ltd and Koelnmesse Pte Ltd Please, note that at any point in time you can withdraw your consent for future use simply by contacting [email protected]

Mailing Address: Overseas Contestants: Mr. Piroon Lertnapavilai Mobile: +66 87 0534 335 Email: [email protected] Local Contestants: Ms. Kangsadan Nakwiroj Mobile: +66 86 7516 669 Email: [email protected]

Event9 Marketing Co.,Ltd.; 289/15 M.13 Racha Thewa, BangPhli Samutprakan 10540 Tel.+662 186-8919 / +662 186-8920 # 112 Fax. +662 186 8920 Email: [email protected]

Account Name: Event9 Marketing Co., Ltd. Bank: Bangkok Bank (New Petchburi rd. branch)

Saving Account No.: 153-408599-6 (Please do not send cash by mail) swift code : BKKBTHBK ** All ‘invoice receipt’ request must be submit within 7 days after money transfer

INDIVIDUAL ENTRY FORM Submission Date: 15 April 2019

PRODUCTION DESIGN BYJOINTLY ORGANIZED BY

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