Seoul Food and Hotel Culinary Challenge 2019
Seoul Food and Hotel Culinary Challenge 2019
Seoul Food & Hotel Culinary Challenge 2019
The overall objective of the Culinary Challenge is to continue to add another
dimension to Seoul Food & Hotel 2019 (organised by UBM and Kotra) after a
successful competition launch in 2015.
The aim is to incorporate Exhibition Partners to sponsor individual cooking
competitions to promote their products in a competitive environment.
The categories will be mainly “on the spot” preparations, both hot and cold, with the focus on the
presentation and taste. The competitors will receive sponsored ingredients at the exhibition prior to
their competition time. All other ingredients to produce the dish will be supplied by the participants.
In 2017, we had an international team event and several cold display categories. Basic equipment
such as electric induction stoves, ovens, refrigeration, work space, sinks, etc. will be provided.
The Judging Panel will include mainly WACS certified judges and some local culinary and hospitality
personalities. The judges will use international judging standards and will award gold, silver and
bronze medals. All competitors will receive a Certificate of Participation. The top 3 winners in each
category will receive special prizes.
UBM is well known in Asia for organising similar events in Singapore, Hong Kong, Shanghai, Yangon,
Bangkok, Jakarta, Bali, Kuala Lumpur, Ho Chi Minh City and Hanoi.
On behalf of the team of judges and the organisers, I personally welcome you all to this prestigious
event in Korea.
Alan Palmer Chief Judge and Chairman Organising Committee
Seoul Food and Hotel Culinary Challenge 2019
Seoul Food & Hotel Culinary Challenge 2019
Date: 21-24(4 days) May 2019
Venue: International Hall (Hall 3) at KINTEX
Opening Hours and Admission
The Culinary Challenge is open to SFH’s trade visitors from 09:00 am to 17:30 pm, 21-24 May. The halls will be open to Competitors from 08:30 am. Non-transferable Entry badges will be sent to competitors and judges before the event begins.
Registration Details
▪ After the organizer has checked the entry forms, the competitor must send registration fee. Application will not be confirmed till payment is received.
▪ Submission of entry forms indicates acceptance of the Rules & Regulations in the SFH2019 Culinary challenge.
▪ Payment should be in Korean Won or US Dollar.
Secretariat (Contact)
The Culinary Challenge will be coordinated by UBM Korea.
▪ UBM Korea
Emma Im
Contact. Tel: + 82 2 6715 5425 Fax: + 82 2 432 5885 Email: [email protected]
▪ Alan Palmer Chairman Organizing Committee
Contact. Tel: + 94 11 2806108 Mobile: + 94 77 7877203 Email: [email protected]
▪ KCA(Korea Chefs Association)
Contact. Tel: + 82 2 734 1545 Fax: + 82 2 734 1544 Email: [email protected]
Seoul Food and Hotel Culinary Challenge 2019
COMPETITION CATEGORIES
Nestlé Professional (LOTTE Nestlé Korea) is the official partner for the Culinary Challenge. They will provide < MAGGI® Con. Chicken Stock / BUITONI® Tomato Coulis / MAGGI® Shitake Mushroom Bouillon> for the Hot Cooking Categories.
PRODUCT
The main ingredient in some categories may be sponsored. You will be informed at least 6 weeks before the competition.
Class 1 Hot Appetizer
To prepare and present within 45mins, 2 portions of a hot appetizer (2 plates) FREE style Plates to be supplied by the competitor. All ingredients to be supplied by the competitor.
* Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points
Class 2 Pork
To prepare and present within 45mins, 2 portions of a hot main course FREE style. Dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All ingredients to be supplied by the competitor.
* Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points
▪ Service 0 – 05 points ▪ Taste 0 – 50 points
Class 3 Poultry
To prepare and present within 45 mins, 2 portions of a hot main course FREE style. The dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All ingredients to be supplied by the competitor.
* Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points
Class 4 Fish
To prepare and present within 45 mins, 2 portions of a hot main course FREE style. Dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All ingredients to be supplied by the competitor.
* Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points
Class 5 Seafood
To prepare and present within 45 mins, 2 portions of a hot main course FREE style. The dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All ingredients to be supplied by the competitor. * Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points
Seoul Food and Hotel Culinary Challenge 2019
Class 6 Italian Classic Pasta
To prepare and present within 30 mins, 2 portions of a Main course. Dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All ingredients to be supplied by the competitor. * Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points
Class 7 Korean Fusion Main Course
To prepare and present within 45mins, 2 portions of a main course Korean style. The dish must be presented as 2 individual portions on plates supplied by the competitor. All ingredients to be provided by the participants.
* Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points
Class 8 Chinese Stir Fry
To prepare and present within 30mins a stir fried
dish, 2 portions of a main course Chinese style. The
dish must be presented as 2 individual portions on
plates supplied by the competitor. Participants
must incorporate <MAGGI® Con. Chicken Stock/
BUITONI® Tomato Coulis/ MAGGI® Shitake
Mushroom Bouillon / MAGGI® Liquid Seasoning/
MAGGI® Chef’s Master Stock, Minimum 2
products>. All other ingredients supplied by
competitor.
* Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points
▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points
PRODUCT
MAGGI® Con. Chicken Stock/ BUITONI® Tomato Coulis/ MAGGI® Shitake Mushroom Bouillon / MAGGI® Liquid Seasoning/ MAGGI® Chef’s Master Stock
SPONSOR
Class 9 The Perfect Steak & Omelette
The Perfect Steak: To prepare within 20 minutes, 1
portion of a perfectly cooked steak and served with
an accompanying sauce. You will receive one Beef
Sirloin Steak of 250g on the day of the competition
and you will be advised the relevant doneness-rare
/ medium rare / medium on the spot.
Omelette: To prepare 1 portion of a perfectly
shaped cheese omelette. You will be provided on
the day of the competition 3 eggs and 50g of
cheese.
All other ingredients & plates to be supplied by the
competitor.
Judging Criteria ▪ Correct Preparation 0 – 40 points ▪ Creativity and Presentation 0 – 10 points ▪ Taste 0 - 50 points
Seoul Food and Hotel Culinary Challenge 2019
Class 10 Creative Sandwich
To prepare and present within 45 minutes, 2
different types (Both Cold and Hot) of sandwich. All
competitors should prepare 2 portions of each
sandwich and serve on each plate. (total 4 portions
on 4 plates). Presentation free style. All ingredients
to be supplied by the competitor.
* Recipe required in kitchen
Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points
Class 11 Mixed Salad (served as a cold appetizer)
To prepare and present within 15 minutes, 2
portions of a mixed salad presented on 2 separate
plates/bowls. Salad should consist of more than
one main ingredient (seafood or meat) combined
with a suitable dressing. Participants must
incorporate < LE FERRE Extra Virgin Olive Oil>. All
ingredients should be cleaned, cooked and ready
to use. The salad dressing to be finished on the
spot and tossed with the ingredients in front of the
judges. No cooking facilities will be provided.
Some ideas: Caesar Salad, Greek Salad, Chicken
Mango Salad, Shrimp Cobb Salad, Seafood Salad.
* Recipe required in table
Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points
PRODUCT
LE FERRE Extra Virgin Olive Oil
SPONSOR
Class 12 Innovative Dessert
To prepare and present on the spot within one hour one dessert two portions. All ingredients to be supplied by the competitor. Serving plates supplied by competitor.
* Recipe required in kitchen
Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points
Class 13 Nestlé Professional Team Challenge
Two Chefs from the same establishment to prepare
within one and a half hours, 1 Cold appetizer, Soup
or Pasta, 1 Hot Main Course (for 2 persons
each).(Total 6 plates). Dishes must be presented
individually, freestyle, with appropriate starches
and garnish. Participants must incorporate <
MAGGI® Con. Chicken Stock/ BUITONI® Tomato
Coulis/ MAGGI® Shitake Mushroom Bouillon /
MAGGI® Demi-glace Sauce Mix/ MAGGI® Jus Lié
Beef Flavoured Sauce Mix/ MAGGI® Béchamel
Sauce Mix, Minimum 4 products>. You have to
submit Appetizer after 60minutes, Soup or Pasta
after 75 minutes and Main dish after 90minutes.
(Meat and seafood can be marinated before
competition) All other ingredients to be supplied
by competitor.
* Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points
Seoul Food and Hotel Culinary Challenge 2019
PRODUCT
MAGGI® Con. Chicken Stock/ BUITONI® Tomato Coulis/ MAGGI® Shitake Mushroom Bouillon / MAGGI® Demi-glace Sauce Mix/ MAGGI® Jus Lié Beef Flavoured Sauce Mix/ MAGGI® Béchamel Sauce Mix
SPONSOR
Class 14 International Team cook off
Open to chefs from recognised Hotels, Restaurants
and Training institutes. Maximum 3 teams per
country. A team of two chefs to prepare within one
hour, 1 cold appetizer and 1 hot main course (for 3
persons each). (Total 6 plates and Freestyle).
Dishes must be presented individually with
appropriate starches and garnish. All ingredients to
be supplied by the competitor.
Judging Criteria ▪ Mise-En-Place and cleanliness 0 – 10 points ▪ Correct Professional Preparation and Service
0 – 30 points ▪ Presentation/Innovation 0 – 10 points ▪ Taste 0 – 50 points
<Hot Cooking Guideline>
• Salad can be cleaned and washed, but not
portioned
• Vegetable can cleaned peeled, washed, cut,
must be raw (tomatoes may be blanched and
peeled and broad beans may be shelled), no
vegetable purées
• Pasta or dough’s can be prepared but not
cooked
• Fish, Seafood or Shellfish can be cleaned, filleted
but not portioned nor cooked
• Meats or Poultry can be deboned, not portioned,
not trimmed, sausages to be prepared fresh in the
kitchen, grinded meat can be brought in, bones
may be cut into small pieces
• Mousses can be minced and must be made finish
during the competition
• Sauces can be reduced but not finished or
seasoned
• Stocks are permitted
• Any dressings must be made during the
competition
• Fruit Coulis - Puree are allowed but must be
finished during the competition
• Pastry sponges can be pre-made but not cut or
shaped
• All competitors have to prepare their own
induction cooking utensils and ingredients for the
competition
• Competitors must leave the work station in a
neat and tidy condition; this is part of the judging
criteria
• The Organizer will not be responsible for any loss or breakage of utensils
Class 15 3 Appetizers
To display 3 different appetisers.
1 cold, 1 hot, 1 vegetarian. To be prepared in
advance and displayed cold. Each dish should be
suitable for a la carte service. Display Area 90cm X
75cm.
* Recipe required in kitchen Judging Criteria ▪ Composition 0 – 10 points ▪ Degree of Difficulty/Creativity 0 – 10 points ▪ Correct Professional Preparation 0 – 30 points
Seoul Food and Hotel Culinary Challenge 2019
▪ Practical and Up- To-Date Serving 0 – 30 points ▪ Presentation/Innovation 0 – 20 points
Class 16 3 Main Courses
To display 3 different Hot Main Courses.
1 Meat, 1 Fish/Seafood, 1 Free style. To be
prepared in advance and displayed cold. Each dish
should be suitable for a la carte service. Display
Area 90cm X 75cm.
* Recipe required in kitchen Judging Criteria ▪ Composition 0 – 10 points ▪ Degree of Difficulty/Creativity 0 – 10 points ▪ Correct Professional Preparation 0 – 30 points ▪ Practical and Up- To-Date Serving 0 – 30 points ▪ Presentation/Innovation 0 – 20 points
Class 17 3 Desserts
To display 3 different types of desserts.
1 hot presented cold, 1 chocolate based, 1 free
style suitable for a la carte service. Display Area
90cm X 75cm. Showpieces are allowed but will not
judged.
* Recipe required in kitchen Judging Criteria ▪ Composition 0 – 10 points ▪ Degree of Difficulty/Creativity 0 – 10 points ▪ Correct Professional Preparation 0 – 30 points ▪ Practical and Up- To-Date Serving 0 – 30 points ▪ Presentation/Innovation 0 – 20 points
Seoul Food and Hotel Culinary Challenge 2019
Main Awards
♠ CHEF OF THE YEAR 2019
To receive this award, the participant must enter at least 4 classes from the following categories;
Class 1, 2, 3, 4, 5, 6, 7, 8, 10. The candidate with the highest total number of points from the best 4
classes will be the winner.
The Chef of the Year 2019 will be provided with an air ticket and accommodation to participate as a
competitor in FHA 2020 which will be held in Singapore.
♠ JUDGES SPECIAL AWARDS
The judges will make these awards for outstanding achievements or performance
♠ BEST CULINARY ESTABLISHMENT
The establishment to nominate a team of 6 participants in advance. Each participant to register to
enter 2 classes. The highest scores from each of the 2 classes will be added together and the
establishment which accumulates the highest total from 12 scores will be the winner. An
establishment can nominate more than one team. Classes excluded for the categories 9, 11, 13, 14,
15, 16, 17.
♠ SPONSORS PRIZES
The 3 top winners in each class will receive special prizes from the category sponsor
♠ CERTIFICATE OF PARTICIPATION
A Certificate of Participation will be presented to all competitors.
♠ MEDALS AND CERTIFICATE OF AWARDS
The respective medals will be awarded to a competitor if they attain the following points
Medal Points Tally
Perfect Gold
Gold
Silver
Bronze
Diploma
100 points
90-99 points
80-89 points
70-79 points
60-69 points
♠ Awards Schedule
The Gold, Silver and Bronze medal winners of each class will be awarded at 5pm everyday and the top 1
winner of each class will be awarded on Friday (May 24th) which is the last day of the competition.
Seoul Food and Hotel Culinary Challenge 2019
RULES & REGULATIONS
1. No changes of classes will be allowed. Please
notify the organizers in case you wish to cancel.
Early notification may allow an unsuccessful
competitor to prepare for the competition.
Absentees without written pre-notification will
have their future Application re-considered.
2. In the event a competitor should change
employers or personnel address/contact details
it is compulsory to notify the Organizers. In the
event a competitor does not notify the
Organizers, His/Her participation will be
cancelled.
3. Submission of the application form shall
mean that the competitor agrees to abide by
the Rules & Regulations of Seoul Food & Hotel
Culinary Challenge 2019.
4. Entries for all classes are accepted on a first
come-first served basis. Please note that with
limited Work/Kitchen stations, All Classes are
usually filled before the stipulated deadline for
entries.
5. Fees once paid will not be refunded under
any circumstances. However, if a competitor is
unable to be present a substituted competitor
may be accepted as long as the Organizers have
been notified before the 1st of May 2019.
6. Competitors must be present at least 30
minutes before there appointed time.
7. A recipe form is attached herewith.
8. The organizers reserve all rights to the
recipes used, and photographs taken at the
event. Any publication, reproduction or copying
of the recipes can only be made with their
approval.
9. If an award is won, the competitor has to
ensure his/her presence (or that of a
representative) to collect it. All awards are to
be accepted in chefs’ uniform. Any
trophy/medal/certificate that is not accepted at
the ceremony will be forfeited two weeks after
the event.
10. Entry fee will not be refunded should the
Competition be cancelled for reasons beyond
the organizers control.
11. Chefs should wear appropriate uniforms.
12. The organizers will not be held responsible
for any damage, equipment, utensils or
personal effects of competitors.
13. Competitors contravening any of the Rules
and Regulations of the event may be
disqualified.
14. The Organizers reserve the right to rescind,
modify or add on any of the above rules and
regulations and their interpretation of these is
final. They also reserve the rights to limit the
number of entries per class or amend a
competition section, modify any rules, cancel
any class or competition, or cancel/postpone
the whole competition event should it be
deemed necessary.
Seoul Food and Hotel Culinary Challenge 2019
RECIPE FORM
NAME OF DISH: _______________________
Class:
Name:
Quantity Ingredients Preparation
Cooking Method: