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Guidelines of the 2016 Golden Spoon Contest

Thursday, 03/10/2016 16:45
The journey of seeking and honoring the best chef of the 2016 Golden Spoon Contest will be conducted through three rounds: regional preliminaries, semi-finals and a final. In each round the team must win over the judges with their cooking technique, presentation of the dishes, taste and a Q&A section.
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

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