• 27th - 29th September
Introduction

Introduction

We are proud to organize this signature event, Culinary Champions 2023 for the 1st time in the vibrant city of Kandy.

 

We welcome and invite all the hotels, restaurants, food and beverage associations to participate at the Culinary Champions 2023, to share your experiences through this prestigious culinary event. The objective of the competition is to provide a platform for promoting culinary excellence, the skills and abilities of Chefs, Cooks, Pastry Chefs and Apprentices from near and far.

 

The Culinary Champions 2023 provides an excellent opportunity for industry professionals to showcase their skills, gain exposure and connect with the other professionals in the industry.

Competition Category

Class 1

DECORATED CAKE

  1. Duration: 40 minutes
  2. Two identical decorated cakes using plain round or square sponge cake – (diameter 15 cm). Two cakes should be the same design. Only the Sponge cake can be prepared in advance. Decorating and using sponsors product in front of the judges.
  3. Competitors must use fresh fruits. Coulis, jam, compote and glaze decoration can be prepared in advance.
  4. Cakes to be presented on 2 separate plates.
  5. Recipe required in kitchen.
Judging Criteria:
Mise-en Place & Cleanliness 0 – 10 points  
Preparation and General Impression 0 – 30 points  
Technique and Degree of Difficulty 0 – 30 points  
Taste & Texture 0 – 30 points  
Class 2

FRUIT & VEGETABLE CARVING

  1. Duration: 2 hours
  2. To execute a free style presentation.
  3. No power tools are allowed.
  4. Pre-slicing, carving or preparation of vegetables or fruits are not permitted.
  5. Maximum height 55 cm (including base)
  6. Equipment provided by the organizers:
  • A working space of 65 cm x 30 cm
  Judging Criteria:
Suitability in complementing food displays   0-10 points  
Presentation and General impression   0-40 points  
Technique and Degree of Difficulty   0-50 points  
Class 3

BREAD & PASTRY DISPLAY

  1. To present and to be displayed the following and one extra piece of each variety should display on a separate platter for judges’ tasting (Total 39 pieces)
  • 3 types of bread loaves (one piece each/max 600g each
  • 3 types of bread rolls (3 pieces of each)
  • 3 types of croissants (3 pieces of each)
  • 3 types of Arabic bread (3 pieces of each)
  • 3 types of breakfast pastries (3 pieces of each)
  1. All preparation to be done at the place of work.
  2. A type written product description and recipes are required.
  3. Maximum display area 65 cm x 30 cm.
  4. The height of the display should not be more than 100 cm from the base of the display.
  5. Equipment provided by the organizers:
  • Microwave oven for re-heating the bread.
Judging Criteria:
Utilization of sponsored products 0 – 20 points
Professional skill 0 – 20 points
Creativity 0 – 30 points
Taste 0 – 30 points
Class 3

HOT COOKING - FISH FILLET

  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive One Whole Fish Fillet (approx. 1.2 Kg Fish to be cooked) on the day of the competition. The type of fish will be notified.
  4. The Fish head, bones etc. to be presented on 2 individual plates with appropriate garnish and sauce.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.
Judging Criteria:
Material brought/ Mise-en-place 0 – 5 points
Hygiene & Food Waste 0 – 10 points
Correct Professional Preparation & Hygiene 0 – 20 points
Service 0 – 5 points
Presentation/Innovation 0 – 10 points
Taste & Texture 0 – 50 points
Class 3

HOT COOKING - POULTRY

  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive Poultry on the day of the competition. The type of poultry will be notified.
  4. The dish must be presented on 2 individual plates with appropriate garnish.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.
Judging Criteria:
Material brought/Mise-en-place 0 – 5 points
Hygiene & Food Waste 0 – 10 points
Correct Professional Preparation & Hygiene 0 – 20 points
Service 0 – 5 points
Presentation/Innovation 0 – 10 points
Taste & Texture 0 – 50 points
Class 6

YOUNG CHEF

  1. Duration: 1 ½ hours
  2. To prepare and present 1 appetizer and 1 main course dish.
  3. 2 portions of each presented on individual plates.
  4. A minimum of 4 items to be used from the sponsor products which is notified.
  5. All other ingredients and plates to be supplied by the competitor.
  6. The competitor should be below 26 years of age on the day of the competition.

Judging Criteria:

 

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
Class 7

HOT PASTA APPERTIZER

  1. Duration: 30 minutes
  2. To prepare and present 2 portions of appetizer.
  3. Dish must be presented on 2 individual plates with appropriate garnish.
  4. The Type of pasta will be notified.
  5. Ingredients will be provided on the day of the competition.
  6. All other ingredients and plates to be supplied by the competitor.
  7. Recipe required in kitchen.

 

Judging Criteria:

Mise-en-place and cleanliness

0 – 10 points

Correct Preparation     

0 – 25 points

Service            

0 – 5 points

Creativity and Presentation

0 – 10 points

Taste                            

0 – 50 points

Class 8

ICED MOCKTAIL

  1. Duration: 5 minutes
  2. To prepare and present 2 portions of a mocktail. (Please note that No Alcohol can be used)
  3. The Sponsor products will be notified.
  4. 1 portion to be presented in a cocktail glass suitably garnished, and the other portion into 3 small glasses for tasting by the judges.
  5. All other ingredients to be to be supplied by the competitor.
Judging Criteria:
Creativity and Presentation   0-10 points  
Method of Work   0-20 points  
Correct Preparation   0-20 points  
Taste   0-50 points  
 

Cooking & Preparation Guidelines:

 

  1. Please note that No Alcohol can be used
  2. Vegetable can clean peeled, washed, cut, must be raw (tomatoes may be blanched and peeled and broad beans may be shelled), no vegetable purees
  3. Pasta or dough can be prepared but not cooked
  4. Fish or Shellfish can be cleaned, filleted but not portioned nor cooked.
  5. 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
  6. Mousses can be minced and must be made finish during the competition.
  7. Sauces cab be reduced but not finished or seasoned
  8. Stocks are permitted
  9. Any dressings must be made during the competition.
  10. Fruit Coulis – Puree is allowed but must be finished during the competition.
  11. Pastry sponges can be pre-made but not cut or shaped
  12. All competitors have to prepare their own induction cooking utensils and ingredients for the competition
  13. Competitors must leave the work station in a neat and tidy condition; this is part of the judging criteria
  14. The Organizer will not be responsible for any loss or breaking of utensils.
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