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Young Professional Competition

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Registration

Competition slots will be secured at point of payment

Competition Rules and Guidelines

1. The culinary competition will be open to hobby cooks, food and beverage students and kitchen apprentices or any cook with less than 2 years of professional experience


2. Taste of Belize is a 'signature' competition. This means that the contestant must create a unique dish using his/her choice of ingredients. Young Professional competitors must prepare a main dish that reflects Belizean and/or regional cuisine.


3. Each competitor should send in a detailed recipe with the description of the dish inclusive of a brief calculation by August 14th, 2009. A picture of the dish is not necessary, but it is recommended. The recipe has to be for four persons and must be faithfully re-produced on the day of the competition.


4. Each competitor will supply his/her own ingredients; however, no prepared items may be brought into the kitchen. The kitchen judges must approve all ingredients.



5. Main dishes should consist of one of the following:
   Meat: beef, pork, lamb
   Fish: whole fish, fish fillet, mollusks
   Poultry: duck, chicken, turkey
   Game: deer, goat, gibnut, armadillo
   Vegetarian: Any choice of Belizean grown fruits or vegetables

   Note: All items used in the dish must legally be in season (i.e. conch, lobster etc.)

Judging

1. Competitors will be judged on the following: skills, techniques, hygienic standards and timing based on the following scoring:

   By Floor Judges
   Timing and Work Plan	15 points
   Use of Ingredients & Cost Effectiveness	10 points
   Hygiene Practice	10 points
   Knife Skills and Cooking Techniques	15 points
   Total	50 points

    

   By Blind Judges
   Taste	40 points
   Nutritional Balance	10 points
   Presentation and Eye appeal	15 points
   Belizean or Regional Influence	10 points
   Originality of recipe	10 points
   Total	85 points

   Grand Total= 135 points



2. The dish should reflect modern techniques, cost effectiveness, nutritional balance, and Belizean or regional influences.


3. The dish will be judged on taste and presentation by a panel of culinary judges. All ingredients and garnishes are a part of the dish and should be edible.


4. Timelines of service will be critical, as well as the ability to get the menu out in a timely manner. The judges will pick up the meal one hour after the start.


5. Each competitor must prepare four identical dishes: two will go to the tasting judges, one will be for display during the event and the other dish will be served to the public.

Utensils

1. White plates will be provided for all meal services, but contestants may bring their own plates if they so wish. However,


2. It is mandatory that contestants provide ALL their cooking utensils.


3. All workstations will be identical and will only consist of one 8-foot table and a 4-burner stove.


4. A cooler as well as a sink must also be shared.


5. The committee will provide cleaning utensils and chemicals as contestants must clean their workstations when they are through in order for the next contestant to get started.


6. Basic power supply of 110 volts with a maximum of 1 ampere will be available at each work station.

Click here to apply and submit application form

Professional Chef | Young Professional Competition | Bartender | Cake Decorating
Enter the Competition