Organized By: Co-organized By: Supported By:

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3 Organized By: International Event Management Co-organized By: Warga Cinta Negara Malaysia Association Putrajaya Corporation Badan Amal Kasih Ibu Wilayah Persekutuan Foundation CZ Restaurant Group Fully Supported By: Ministry Of Tourism & Culture Malaysia Ministry Of Youth & Sports Malaysia Ministry Of Federal Territories Malaysia Ministry Of International Trade & Industry Malaysia Endorsed By: Supported By: World Association Of Chef Societies Chef Association Of Malaysia 2016 Mercy Chefs Official Hotel By: Official Media By: Official Transportation By: Dorsett Hotel Putrajaya Shangri-La Hotel Putrajaya TV3 Malaysia Utusan Malaysia Public Transport Putrajaya Travel & Tours Sdn Bhd Marina Putrajaya Sdn Bhd Sponsored By:

4 ZUBIR ZAIN Ambassador ichef Battle Of The 6 Continents iface Putrajaya International Food & Cultural Exchange Festival 2017 Dear Fellow Chefs, I have a great pleasure to invite you and your organization to participate in the first ichef Battle of Six Continents 2017 in conjunction with the iface Putrajaya International Food & Cultural Exchange Festival from 24th - 26th March 2017 at Dataran Putrajaya, Presint 3, Putrajaya. This event is organized by Finemen Holdings (M) Sdn Bhd and hosted by Ministry of Federal Territories iface Malaysia is the First International Food & Cultural Exchange Festival concept ever held within the exclusive boundries of Putrajaya, which is more than just a Federal Goverment administrative capital city but a structured planned city inundated with public buildings, bridges, monuments, palace, exquisite landscape with beautiful panoramic garden and parks, lakes and wetlands making it a City in a Garden. Each building in Putrajaya has its own charateristic with unique and modern architecture and some renderings of the buildings come with tinges of Malaysian heritage and culture. Putrajaya is not just a city but the world first intelligent city which is a convergence of heritage, design and technology. ichef Battle of Six Continents 2017 will provides and international platform for chef around the continents to compete in the culinary and patisserie championship level. Precise significance is placed on primeval neatness, organization and diversity of the preparation of dishes which will be acknowledge by International Jury originating from 6 Continents of the world. There are 26 classes of competition events to be stayed for competition from different categories of cold display, artistic, individual and team hot cooking where the ichef Six Continents Live Hot Cooking Team Challenge will be the highlight and the most to be seen. We are expecting more than 700 chefs battling it out for the recognition and vying for the various individual Most Oustanding Awards, ichef Hot Cooking Team Challenge (Malaysian) and ichef Hot Cooking Team Challenge(International) We anticipate that ichef iface Malaysia 2017 will attract various interested parties from the Culinary Arts and Hospitality industries. Therefore, we hope the creation of ichef iface Malaysia 2017 shall benefit the participants and the global community in upscaling culinary and patisserie championship globally. We are eager to welcome international culinary team from 6 continents to be part of this exciting event, especially battling in the ichef 6 Continents Hot Cooking Team Challenge I would like to express my heartfelt appreciation and thank you to the organizer, professional chef in our general committee, judges, sponsors and media partners for their wholehearted support in making this event a successful one. To those competing in ichef Battle of Six Continents, i wish all of you the best of luck. Culinary Regards, Zubir Zain 4

5 CONTENTS Competition Categories 6 Entry Requirements 7 Entry Fee 8 Cold Display, Patisserie Display and Practical Hot Cooking 10 Cold Display Category Patisserie Category Artistic Category Hot Cooking Category Team Challenge Category Awards & Prizes 39 Rules & Regulations Registration Form Recipe Form 45 5

6 COMPETITION CATEGORIES Category : Individual Class Cold Display Class 01 Class 02 Class 03 Class 04 6 Continents - Plated Appetizers 6 Continents - 4 Plate Dishes 6 Continents - Selection of Tapas 6 Continents - Apprentice 4 Course Set Menu Patisserie Class 05 Class 06 Class 07 Class 08 6 Continents - Plated Desserts 6 Continents - Petits Fours or Pralines Elegance Stylish Wedding Cake Dress the Cake Class 08A Pastry Art Showpiece - Display ( New Class ) Class 08B 6 Continents - Free Style Confectionary - Display ( New Class ) Class 08C Artistic Class 09 Class 10 Class 11 Hot Cooking Class 12 Class 13 6 Continents - Sweet Sensation - Practical Ice Breakers Fruit and Vegetable Carving - Practical Fruit and Vegetable Carving - Display Malay Ethnic Ketupat & Rendang Challenge Innovative Malaysian Nasi Lemak ( New Class ) Class 14 Class 15 Class 16 Class 17 Class 18 6 Continents - Fish/Seafood Main Course or Combination 6 Continents - Meat/Poultry Main Course 6 Continents - Apprentice Main Course Create Your Own Pasta - Practical The Art of Sushi - Practical ( New Class ) ( New Class ) Category : Team Challenge Class 19 Class 20 Class 21 Class 22 Class 23 Ethnic Malaysian Cuisine - Hidang Sekeluarga 2 Chefs (Malay/Chinese/Indian/Nyonya/Punjabi) The Ultimate Breakfast Board - 2 Chefs ( New Class ) ichef Battle of 6 Continents Team Challenge 1 Leader, 2 Chefs, 1 Pastry Chef (Malaysian) ichef Battle of 6 Continents Team Challenge 1 Leader, 2 Chefs, 1 Pastry Chef (International ) Crystal Ice Masterpiece - 2 Artists 6

7 ENTRY REQUIREMENTS Registration Details: This competition is open to all professional / amateur chefs and cooks from any hotels, restaurants, home & industry catering aged above 18 years old on the date of competition. All applications must be accompanied by full payment before entry can be processed. Registration Forms are attached in the Rule Book and ensure the payments are submitted together. Faxed Registration Forms must be accompanied with payment details in order for the entries to be processed. Entry fees are non-refundable, unless classes are full and competitors do not wish to register for alternative classes. Submission of Registration Forms indicates acceptance of the Rules and Regulations of the ichef Battle of 6 Continent Registration fees must be paid in Ringgit Malaysia. All payments are to be made payable by bank draft / cheque / money order or internet banking to: Account Name: Vision Culinary Enterprise Bank : CIMB Account No : For overseas participants payment should be made to: Account Name : Vision Culinary Enterprise Bank : CIMB Account No : Swift Code : CIBBMYKL Please DO NOT send cash by mail. Deadline of registration is on 10th February Acceptance is on a first-comefirst-served basis. Registration Forms (either typewritten or neatly handwritten) with entry fees to be submitted to: ichef Battle of 6 Continents Secretariat Block 5, 1-37 Laman Seri Business Park Jalan Persiaran Sukan, Seksyen Shah Alam, Selangor Malaysia Tel: / Fax: info@ichefbattleofsixcontinents.com Website : 7

8 ENTRY FEE Individual Class - Cold Display Class 01 Class 02 Class 03 Class 04 6 Continents - Plated Appetizers 6 Continents - 4 Plate Dishes 6 Continents - Selection of Tapas 6 Continents - Apprentice 4 Course Set Menu RM Individual Class - Patisserie Class 05 Class 06 Class 07 Class 08 Class 08A Class 08B Class 08C 6 Continents - Plated Desserts 6 Continents - Petits Fours or Pralines Elegance Stylish Wedding Cake Dress the Cake Pastry Art Showpiece - Display ( New Class ) 6 Continents - Free Style Confectionary - Display 6 Continents - Sweet Sensation - Practical ( New Class ) ( New Class ) Individual Class - Artistic Class 09 Class 10 Class 11 Ice Breakers Fruit and Vegetable Carving - Practical Fruit and Vegetable Carving - Display Individual Class - Hot Cooking Class 12 Class 13 Class 14 Class 15 Class 16 Class 17 Class 18 Malay Ethnic Ketupat & Rendang Challenge Innovative Malaysian Nasi Lemak 6 Continents - Fish / Seafood Main Course or Combination 6 Continents - Meat / Poultry Main Course 6 Continents - Apprentice Main Course Create Your Own Pasta - Practical The Art of Sushi - Practical ( New Class ) ( New Class ) RM Team Challenge Class 19 Class 20 Class 21 Class 22 Class 23 Ethnic Malaysian Cuisine - Hidang Sekeluarga 2 Chefs (Malay/Chinese/Indian/Nyonya/Punjabi) The Ultimate Breakfast Board - Practical - 2 Chefs ichef Battle of 6 Continents Team Challenge 1 Leader, 2 Chefs, 1 Pastry Chef (Malaysian) ichef Battle of 6 Continents Team Challenge 1 Leader, 2 Chefs, 1 Pastry Chef (International ) Crystal Ice Masterpiece - 2 Artists ( New Class ) RM RM RM RM1, RM

9 INDIVIDUAL CLASS

10 INDIVIDUAL CLASS Cold Display, Patisserie Display and Practical Hot Cooking Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations. Note for Competitors: Competitors must report to the respective Counter at least 30 minutes before their schedule time. Competitors who did not present at their scheduled time will be considered as no-shows and will be disqualified. The Organizer will not be responsible for any loss or damage of any utensils. The Organizer reserves the right to revise the schedule of competition. Name cards or logos of the working place of the competitor may be placed in proper manner after judging has been completed. Cold Display and Patisserie Display The halls for cold displays will only be open from 0400hrs and by 0700hrs all participants are required to leave the hall. Judging begins at 0700hrs for cold displays. A theme or name and Recipe Form must be placed beside the display exhibits. Display entries will be exhibited daily and will need to be cleared when the exhibition ends daily at 1800hrs and at 1600hrs on the last day. ONLY Elegance Stylish Wedding Cake (class 07) will be exhibited for all the 3 days of the show and will be collected at 1600hrs on the last day unless deterioration beyond acceptable standards have taken place. Please take note that no clearing of exhibits will be allowed before closing time (1800hrs daily and 1600hrs on the last day). Removal must be completed by 1830hrs to facilitate table dressing for the following day. The Organizer reserves the right to dispose of uncollected exhibits. No power point is provided at the competition area. Table space allotted for display classes: 100cm x 90cm. Individual Hot Cooking Class Kitchens for Hot Cooking will open from 0630hrs. The first Hot Cooking session start at 0700hrs (judging begins at the same time). Competitors must prepare the Recipe Form for Judges perusal during the competition. 10

11 COLD DISPLAY INDIVIDUAL CLASS 6 Continents refered to - North America, South America, Africa, Europe, Asia and Australia Class 01 6 Continents - Plated Appetizers Class 02 6 Continents - Plate Dishes Class 03 6 Continents - Selection of Tapas Class 04 6 Continents - Apprentice 4 Course Set Menu Class 01 6 Continents - Plated Appetizers To display 4 different appetizers 2 cold and 2 hot displayed cold. Name of menu creation, originality,ingredients utilization and preparation technic should represent and reflect the origin cuisine any 4 out of 6 continents. Aspic should be glazed on all items except crispy or baked dough. Each portion for 1 person, suitable for restaurant a la carte service. Class 02 6 Continents - Plate Dishes To display 4 different hot dishes which are to be prepared in advance and displayed cold. Each should be a main course with the appropriate starch and its own garnish. Aspic should be glazed on all items except crispy or baked dough. Name of menu creation, originality, ingredients utilization and preparation technic should represent and reflect the origin cuisine any 4 out of 6 continents Each portion for 1 person, suitable for restaurant a la carte service. Class 03 6 Continents - Selection of Tapas To display the tapas consistently in 6 different types 3 cold and 3 hot displayed cold. To prepare 6 pieces of each type. Aspic should be glazed on all items except crispy or baked dough. Name of menu creation, originality, ingredients utilization and preparation technic should represent and reflect the origin of each 6 continents cuisine Class 04 6 Continents Apprentice 4 Course Set Menu To prepare in advance and display cold. A 4-course set menu with appropriate garnishes for one (1) person shall consist of: 1 x seafood appetizer 1 x soup-clear, puree or bisque 1 x meat/poultry/game main course 1 x dessert Name of menu creation, ingredients utilization, preparation technic should represent and reflect the origin 4 out of 6 continents cuisine. 11

12 INDIVIDUAL CLASS Judging Criteria (Class 01 - Class 04) Composition Nutritionally well balanced in keeping with modern tastes. Colour and flavour should enhance each other, practical digestable and light. Degree of Difficulty / Creativity Judgement is primarily based on the artistic work, but also on the degree of difficulty and the effort expended. Presentation and Portion Size The size of the plate must be appropriate to the dish and the number of persons. General impression of a dish which is appetizing, elegant, esthetically pleasing points Correct Professional Preparation The classic names should respond to the original recipes, correct basic preparation of the food, correct roasting time for meat and fish. Dishes conceived hot but exhibited cold and all cold dishes must be glazed with aspic (for preservation purpose only) points Arrangement and Practical Serving Clean arrangement, no artifical decorations, no time consuming arrangements, exemplary plating in order to make practical serving possible points 12

13 INDIVIDUAL CLASS PATISSERIE 6 Continents refered to - North America, South America, Africa, Europe, Asia and Australia Class 05-6 Continents - Plated Desserts Class 06-6 Continents - Petits Fours or Pralines Class 07-6 Continents - Elegance Stylish Wedding Cake Class 08-6 Continents - Dress the Cake Class 08A - Pastry Art Showpiece - Display (New Class) Class 08B - 6 Continents - Free Style Confectionary - Display (New Class) Class 08C - 6 Continents - Sweet Sensation - Practical (New Class) Class 05 6 Continents Plated Desserts To display a total of 4 different types of desserts: 1 x Dessert with fruit as the main ingredient 1 x Dessert with chocolate as the main ingredient 1 x Dessert of your own choice 1 x Dessert served in glass All desserts are to be presented cold. Each portion for one person and suitable for a la carte service. Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged. Name of menu creation, originality, ingredients utilization and preparation technic should represent and reflect the origin 4 out of 6 continents cuisine Judging Criteria (Class 05) Composition Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour. Degree of Difficulty / Creativity Judgement is primarily based on the artistic work, but also on the degree of difficulty and the effort expended. Presentation / Innovation Food items utilised must be in harmony with quantity and the number of persons indicated in the criteria. Presentation to be appetising, tasteful, elegant and modern style. Correct Professional Preparation Correct basic preparation, corresponding to today s modern patisserie. Arrangement and Practical Serving Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye points 0-30 points 0-30 points 13

14 INDIVIDUAL CLASS Class 06 6 Continents Petit Fours or Pralines To display 6 bite-sized pieces each of 6 different types of either Petit Fours or Pralines, suitable for service. Exactly 36 pieces must be presented and each piece to weigh between 8-12grams. Practicality is essential for today s modern dining experience. No commercial moulds are allowed. Showpieces should enhance the presentation and it will be judged. An extra plate of 1 portion of each type (6 pieces) to be set aside from the display table for tasting by judges. Name of menu creation, originality, ingredients utilization and preparation technic should represent and reflect the origin of 6 continents cuisine Judging Criteria (Class 06) Variety The variety display has to be corresponded with the criteria requested. Presentation and Overall Impression Food items utilized must be harmony with quantity and the number or persons indicated points Correct Preparation and Naming The names of the dishes should correspond with the recipes. Points will be awarded for the correct basic preparation of the food points Arrangement and Practical Serving Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye points Taste and Texture Well balanced from a nutritional point of view. The taste, flavours and textures should conform to today s standard points 14

15 INDIVIDUAL CLASS Class 07 Elegance Stylish Wedding Cake 3 tiers cake not exciding 150cm height.all tiers should incorporate a wedding design, modern and contemporary.cakes is entirely decorated by hand and all decorations must be edible with the exception of pillars.the lowest tier of the cake must be edible and will be tasted and inspect by the judges. Royal icing, pastillage or any other appropriate may be used. Wedding cake must stay on dsiplay until the last day of the show. Organizer will dispose all exhibits uncollected after 1600 on the last day Judging Criteria (Class 07) Suitability In Complementing Food Displays As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays points Presentation and General Impression Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles points Technique and Degree of Difficulty This is judged by the artistry, competency and expert work involved in the execution or preparation of the exhibit points Class 08 Dress The Cake - Practical To decorate within 120 minutes (2 hours) finished sponge cake ( competitor to bring own choice). All decorating ingredients must be edible and mixed on the spot.sugar can be cooked but not modelled. Sugar syrup is allowed. Chocolate and royal icing can be prepared but not shaped.there are no height restrictions to the finished piece.sponge cake either plain or with fillings should be round (40 cm diameter) or square (40 cm x 40 cm).only 1 cake is allowed. All ingredients, utensils, implements etc are to be provided by the competitors. Completed cakes is to be displayed until the last day of the show and will be disposed by organizer at 1600pm. Organizer will provide a table and 2 power points of (220V) but no chiller/freezer.no food or working items to be placed on the floor Judging Criteria (Class 08) Preparation of Cakes and Cleanliness of Work Station Planned arrangement of materials for trouble free working. Work station to be kept neat and tidy. Presentation and General Impression Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles 0-40 points Technique and Degree of Difficulty This is judged by the artistry, competency and expert work involved in the execution or preparation of the exhibit points 15

16 INDIVIDUAL CLASS Class 08A Pastry Art Showpiece - Display (New Class) To display a showpiece of either: Marzipan Dough Chocolate Pastillage Blown or Pulled Sugar To display a showpiece of competitior s own choice. No mould, frames or wires are allowed. Points will be deducted for non-compliance. There are no height restriction.the showpiece must be on display till last day of the show. Organizer will dispose exhibits uncollected after 1600 on the last day of the exhibition Judging Criteria (Class 08A Suitability In Complementing Food Displays As the exhibits are meant to be displayed on a buffet table, they should be designed to compliment food displays points Creativity and General Impression Depending on material used, the finished exhibit must present a good impression based on asthetic and ethical principles points Technical Skills and Degree of Difficulty This is judged by the artistry, competency and expert work involved in the execution or preparation of the exhibit points Class 08B 6 Continents Free Style Confectionary - Display (New Class) To display 1 (one) 25cm whole cake of competitor own choice and three (3)different types of pastries (petite gateau), 3 pieces per each type and each piece weigh between 60-80gms. All ingredients used must be edible. The judge may cut and inspect when necessary.practical and update presentation is required. Name of menu creation, originality, ingredients utilization and preparation should represent and reflect the origin any of 6 continents Menus and recipes required. 16

17 INDIVIDUAL CLASS Judging Criteria (Class 08B) Composition Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour. Presentation / Innovation Food items utilized must be in harmony with quantity and numbers of person indicated in the criteria. Presentation to be appetizing, tasteful, in an elegant modern style. Degree of Difficulty / Creativity Judgement is primarily based on the artistic work, but also on the degree of difficulty and the effort expended points Correct Professional Preparation Correct basic preparation, corresponding to today s modern patisserie points Arrangement and Practical Serving Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye points Class 08C 6 Continents Sweet Sensation - Practical (New Class) To prepare and present 1(one) type of dessert in individual plate (1 (one) plate for display and 1 (one) for judging within a period of 60 minutes (1 hour). Dessert can be either cold or hot or a combination of both. Competitor need to bring their own ingredients, utensils and chinaware. Garnishes/decoration, basic sauces/coulis are allowed to be prepared in advance, the main product has to be prepared on the spot. Judges will taste your exhibits on flavours, texture and presentation. Organizer will provide 4 stove burner with oven for every participant, upright chiller, freezer and combi oven to be shared. Name of menu creation, originality and ingredients utilization and preparation should represent and reflect the origin any of 6 continents. Menus and recipes required in kitchen. 17

18 INDIVIDUAL CLASS Judging Criteria (Class 08C) Material Brought / Mise-en-place Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Planned arrangement of materials for trouble-free working and service; correct utilization of working time to ensure punctual completion. Correct Professional Preparation Correct basic preparation of food, corresponding to today s culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients. Kitchen Organization, Food Hygiene is a must points Service As this is a time limit competition, participants are expected to show cooking skills. Your entry must not be completed with more than 10 minutes left on the clock. 0-5 points Arrangement & Presentation / Innovation Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetizing appearance is required. Taste 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 points 18

19 INDIVIDUAL CLASS ARTISTIC Class 09 - Ice Breakers Class 10 - Fruit and Vegetable Carving-Practical Class 11 - Fruit and Vegetable Carving-Display Class 09 Ice Breakers To execute an ice carving showpiece within 60 minutes of competitors own preferred design. Each competitor will be provided with 1 block of ice measuring 120cm x 50cm x 30 cm. No replacement if there is breakage. Ice carving should consist 2 different artwork and must show skills of attaching ice. Competitors will have to provide their own tools. Welding with dry ice is allowed, but must be provided by the participants. Electrical tools are allowed. A standard 240w power point will be provided. Competitors are to bring their extension cord. No coloring of the ice is allowed. In order to be judged, sculptures must remain standing until the judging process is completed, in which it may take up to approximately 30 minutes. Judging Criteria (Class 09) Technical Skill & Difficulty Use of ice Technical skill Attention to details Finished appearance 0-20 points Design Composition Proportion or symmetry Design and composition Artistic Impression Creativity 0-20 points 19

20 INDIVIDUAL CLASS Class 10 Fruit and Vegetable Carving - Practical To execute a fruits & vegetables carvings within a time limit of 90 minutes and display upon completion. No pre-slicing, peeling, carving or pre-preparation of vegetables with the exception of yam & pumpkin before the competition begins. Exhibits will have to be displayed upon - completion of practical work. A minimum compulsory item to be used consists of Pumpkin, Honey Dew, White Radish, Papaya and Yam. Display table allocated is 120cm x 90cm Judging Criteria (Class 10) Technical Skill Difficulty Structural techniques Attention to details Finished appearance 0-20 points Design Composition Proportion or symmetry Artistic Impression Creativity 0-15 points 0-25 points 20

21 INDIVIDUAL CLASS Class 11 Fruit and Vegetable Carving - Display A freestyle fruits and vegetables carving to be prepared in advanced and brought for dispaly. Participants will be given a working table of 120cm x 90cm (oblong table). Showpiece must be compatible for buffet table. Carvings should be more than 50% of the fruit or else are not be considered. There should consist 6 (six) different floral carving designs. Other decorative items could be placed on table in prior to enhance end product. A base to support the complete carving will be allowed. Minimum compulsory items to be used should consist of: Watermelon, honeydew, papaya, radish, and carrot. Judging Criteria (Class 11) Suitability In Complementing Food Displays As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays points Presentation & General Impression Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles 0-30 points Technique & Degree of Difficulty This is judged by the artistry, competency and expert work involved in the execution or preparation of the exhibit points 21

22 INDIVIDUAL CLASS HOT COOKING Class 12 - Malay Etchnic Ketupat & Rendang Challenge Class 13 - Malaysian Innovative Nasi Lemak Class 14-6 Continents Fish / Seafood Main Course or Combination Class 15-6 Continents Meat / Poultry Main Course Class 16-6 Continents Apprentice Main Course Class 17 - Create Your Own Pasta - Practical (New Class) Class 18 - The Art of Sushi - Practical (New Class) Notes for Competitors: From Class 12 19, each competitor is restricted to one entry in any one class. Please take note that priority will be given to competitors taking 1 Cold Display classes (class ) and Hot Cooking (class 14-19), thereby being eligible for the Most Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award depending on the overall result. Apprentice Class (class 16) competitors age should not exceed 25 years old. The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier to cater for final results tally. No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms once judging is completed. Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove with 4 top burners, oven, a sink and a fridge (to share). Please take note that you are allowed to bring your cooking utensils and ingredients. However, the items will be your own responsibility. Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves the right to disqualify the competitor if the rules are not adhered to. No supplementary equipment will be available. It is the competitor s responsibility to bring all their required items. The Organizing Committee will not be responsible for loss or breakage of competitors belongings. Recipe Form required in the kitchen during competition. Judging will take into account the condition of the kitchen after your turn. Strictly no pork & part of pork infused are allowed to be used for all dishes. Note for pre-preparation for the Hot Cooking classes: Salad can be cleaned and washed but not portioned. Vegetables/fruits can be peeled, cut but not cooked. Pasta and dough can be prepared but not cooked. Fish/seafood/shellfish can be cleaned, filleted but not portioned or cooked. Meat/poultry 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 can be bringing into competition. Dressings are to be made in competition. Coulis-puree can be brought in but needs to be finished in competition. Sponges can be pre-made but not cut or shaped. 22

23 INDIVIDUAL CLASS Class 12 Malay Ethnic Ketupat & Rendang Challenge To prepare and present your choice of Malay traditional ketupat with chicken, beef, lamb, duck or seafood rendang for 8 people within a period of 90 minutes (1.5 hours). No pre preparation is allow. Prepare on the spot - 8 Ketupat (Glutinous Rice 30-40gm each) & chicken, beef, lamb, duck or seafood rendang for 8 portion to be presented on a big platter for 6 (six) people for display & 2 (two) plates for judging. The participants have to provide their own ingredients, cooking utensils and cooking apparatuses. Recipe required in kitchen Judging Criteria (Class 12) Material Brought / Mise-en-place Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Planned arrangement of materials for trouble-free working and service; correct utilization of working time to ensure punctual completion. Correct Professional Preparation Correct basic preparation of food, corresponding to today s culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients. Kitchen Organization, Food Hygiene is a must points Service As this is a time limit competition, participants are expected to show cooking skills. Your entry must not be completed with more than 10 minutes left on the clock. 0-5 points Arrangement & Presentation / Innovation Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetizing appearance is required. Taste 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 points 23

24 INDIVIDUAL CLASS Class 13 Malaysian Innovative Nasi Lemak To prepare and present 2 plates of Nasi Lemak within a time limit of 60 Min (1 hour). The Nasi Lemak (rice) should be preserved in a classic and original taste but the competitors are required to demosntrate their creativity in twisting the authentic way of cooking and serving traditional nasi lemak into a creative, modern and innovative presentation. Classic accompaniment as Ikan Bilis (Anchovies), Egg, Peanuts, Cucumber are compulsory with additional of 2 side dishes of main Proteins (choice of Beef, Lamb, Chicken, Squid, Fish, Prawns or Lobster) One (1) set for Display & One (1) Set for Judging. Presentation must be accompanied appropriate garnishes and sauces. Competitors must provide appropriate serving dishes. No pre-prepared ingredients, sauces and/or ready made pastes are allowed. Recipe required in kitchen Judging Criteria (Class 13) Material Brought / Mise-en-place Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Planned arrangement of materials for trouble-free working and service; correct utilization of working time to ensure punctual completion. Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starches and accompaniment. Kitchen Organization, Food Hygiene is a must points Service As this is a time limit competition, participants are expected to show cooking skills. Your entry must not be completed with more than 10 minutes left on the clock. 0-5 points Arrangement & Presentation / Innovation Clean arrangement, with no artificial garnishes and no time consuming arrangements. Dish should presented in modern and innovative but not overdoing to ensure an appetizing appearance is required. This class required an innovative and modern style of presentation points Taste 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 points 24

25 INDIVIDUAL CLASS 6 Continents refered to - North America, South America, Africa, Europe, Asia and Australia Class 14 6 Continents - Fish / Seafood Main Course or Combination To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either fish or seafood or as a combination. Name of menu creation, ingredients utilization, originality and cooking style should represent and reflect the origin any of 6 continents cuisine The weight of either fish or seafood shall be at gm per portion. Competitor s choice of accompaniments and garnishes to compliment the dish. Recipe required in kitchen Class 15 6 Continents - Meat / Poultry / Game Main Course To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either: a) beef; b) lamb; c) chicken; d) duck The weight of either meat or poultry shall be at gm per portion. Name of menu creation, ingredients utilization, originality and cooking style should represent and reflect the origin any of the 6 continents cuisine Competitor s choice of accompaniments and garnishes to compliment the dish. Recipes required in kitchen Class 16 6 Continents - Apprentice Main Course To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either beef, lamb, chicken, fish or seafood or as a combination. Name of menu creation, ingredients utilization, originality, cooking style and presentation should represent and reflect the origin any of 6 continents cuisine. The weight of either fish or seafood shall be at gm per portion and meat or poultry at gm per portion. Competitor s choice of accompaniments and garnishes to compliment the dish. Recipes must be provided. Strictly no pork & part of pork infused are allowed to be used for all dishes. 25

26 INDIVIDUAL CLASS Judging Criteria (Class 14 - Class 16) Material Brought / Mise-en-place Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Planned arrangement of materials for trouble-free working and service; correct utilization of working time to ensure punctual completion. Correct Professional Preparation Correct basic preparation of food, corresponding to today s culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients. Kitchen Organization, Food Hygiene is a must points Service As this is a time limit competition, participants are expected to show cooking skills. Your entry must not be completed with more than 10 minutes left on the clock. 0-5 points Arrangement & Presentation / Innovation Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetizing appearance is required. Taste 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 points 26

27 INDIVIDUAL CLASS Class 17 Create Your Own Pasta - Practical (New Class) To prepare and present 1(one) homemade fresh stuffed pasta dish within a period of 45 minutes. Pasta can be in a form of ravioli, tortellini, cannelloni, agnoloti, fagotini or any others types of stuffed pasta. Filling could be meat, fish or seafood, game, poultry, vegetables and cheese.to be presented in 2 individual pasta dish as a main course, 1(one) plate for display and 1(one) plate for judging. Basic pasta dough can be prepared in advance and brought in. Menus and recipes required in kitchen. Judging Criteria (Class 17) Material Brought / Mise-en-place Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Planned arrangement of materials for trouble-free working and service; correct utilization of working time to ensure punctual completion. Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Kitchen Organization, Food Hygiene is a must points Service As this is a time limit competition, participants are expected to show cooking skills. Your entry must not be completed with more than 10 minutes left on the clock. 0-5 points Arrangement & Presentation / Innovation Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetizing appearance is required. Taste 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 points 27

28 INDIVIDUAL CLASS Class 18 The Art of Sushi - Practical (New Class) To prepare and present in 45 minutes 4 types of most innovative and creative free style sushi: 1 plate (4 types x 3 pieces each) for display 1 plate (4 types x 3 pieces each) for judging. All competitors must bring their own ingredients and tools. Ready cooked sushi rice are allowed to be prepared in advance and brought in however it is not a compulsory to create all sushi using sushi rice. It s a free style modern and innovative created sushi. Sauce/dip must compliment the sushi. Judges will taste your exhibits on flavours, texture and presentation. No stove or cooking equipment will be provided by the organizer however competitors are allowed to bring their own portable stove and frying wok/pot should it is required in their preparation Menus and recipes required in kitchen. 28

29 INDIVIDUAL CLASS Judging Criteria (Class 18) Material Brought / Mise-en-place Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Planned arrangement of materials for trouble-free working and service; correct utilization of working time to ensure punctual completion. Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Kitchen Organization, Food Hygiene is a must points Service As this is a time limit competition, participants are expected to show cooking skills. Your entry must not be completed with more than 10 minutes left on the clock. 0-5 points Arrangement & Presentation / Innovation Clean arrangement with no artificial garnishes and no time consuming arrangements. Dish should be presented in modern and innovative but not overdoing to ensure an appetizing appearance is required.this class required an innovation and modern style of presentation points Taste 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 points 29

30 TEAM CHALLENGE

31 TEAM CHALLENGE Class 19 Ethnic Malaysian Cuisine - Hidang Sekeluarga - 2 CHEFS (Malay/Chinese/Indian/Nyonya/Punjabi) To prepare and present, within 120 minutes (2.0 Hours), two sets of family style traditional MALAYSIAN ETHNIC CUISINE either Malay, Chinese, Indian, Nyonya or Punjabi.Menu consist of Appetizer, Soup, Rice Dish, 2 Protein dishes (Choices of Poultry, Seafood or Meat), Vegetable dish and Dessert. One set for Display (4 persons) & one Set for Judging (4 persons). Presentation must be accompanied with appropriate garnishes and sauces. Competitors must provide menu and appropriate serving dishes. - Hidang Style / Family Meal Setting Strictly no pork & part of pork infused are allowed to be used for all dishes. Judging Criteria (Class 19) Material Brought / Mise-en-place Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Planned arrangement of materials for trouble-free working and service; correct utilization of working time to ensure punctual completion. Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Kitchen Organization, Food Hygiene is a must points Service As this is a time limit competition, participants are expected to show cooking skills. Your entry must not be completed with more than 10 minutes left on the clock. 0-5 points Arrangement & Presentation / Innovation Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetizing appearance is required. Taste 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 points 31

32 TEAM CHALLENGE Class 20 The Ultimate Breakfast Board - Practical - 2 CHEFS (New Class) To prepare and present in 90 minutes (1.5 hour) breakfast board/tray comprising of 2 (two) set of western and 2(two) set asian, 1 (one) set each for display and 1 (one) set each for judging. Food should be served in small serving compartment/dish. Presentation to be appetizing, tasteful, innovative, in an elegant modern style. Competitors must provide appropriate serving compartment/dishes-chinaware/wood/basket/ glassware/cocote/ and tray/board. Serving portion every dish is suitable for 1 person Menus and recipes required in kitchen Western breakfast tray should consist a creation of: Egg Potato Meat or Fish Open faced sandwiches Either homemade pancake/waffle or oats/grains/quinoa or any from bread product Freshly made Western fruits compote Freshly made breakfast shot/juice Asian breakfast tray should consist a creation of: Rice Noodles Chicken or Meat Asian breakfast savoury snack Asian roti /bun/pancake or tofu or any dish using wheat and coconut Either homemade dim sum, gyoza, dumpling or similar, dough or pastry can be brought in Freshly made breakfast shot/juice 32

33 TEAM CHALLENGE Judging Criteria (Class 20) Material Brought / Mise-en-place Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Planned arrangement of materials for trouble-free working and service; correct utilization of working time to ensure punctual completion. Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients. Kitchen Organization, Food Hygiene is a must points Service As this is a time limit competition, participants are expected to show cooking skills. Your entry must not be completed with more than 10 minutes left on the clock. 0-5 points Arrangement & Presentation / Innovation Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetizing appearance is required points Taste 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 points 33

34 TEAM CHALLENGE Class 21 ichef Battle of 6 Continents - Team Challenge (Malaysian) 6 Continents refered to -North America, South America, Africa, Europe, Asia and Australia Open to teams from hotels, restaurants, culinary institution, airlines and catering organizations in Malaysia Each team must comprise of: 1 Team Leader, 2 Chefs, 1 Pastry Chefs. Team leader is not allowed to involve in preparation and cooking, but he/she can monitor, guide the team and can plate up the dish during serving. Preliminary Round: Teams shall prepare their own ingredients and will be allow 150 minutes (2.5 hours) to cook and served 7 set of 4 course set menu served individualy. 1set for display and 6 set for Judges tasting The set must include: Appetizer Soup Main Course Dessert After live cooking begins, by 120 minutes 1st course have to be served, followed by every 10 minutes serving the subsequent dishes. Dessert will be served at 150 minutes. Name of menu creation, ingredients utilization, originality, cooking style and presentation should represent and reflect the origin any of the 6 continents cuisine. A menu must be placed on the table but will not be judged. Recipe required in kitchen. Strictly no pork & part of pork infused are allowed to be used for all dishes. Notes for preparation of food: Basic sauces, stock and dough can be brought. All protein can be trimmed and marinated but not portion and cooked. All items on plate must be edible. Fish / seafood /shellfish can be cleaned, filleted but not portioned or cooked. Meat / poultry can be portioned but not cooked. Mousses need to be made in the competition but minced items are allowed. Sauces can be reduced but not finished or seasoned. Dressings are to be made in competition. Final Round All ingredients will be in Mystery Box. All pre-prepared ingredients/products or mise-en-place are not allowed to bring into competition kitchen. Teams are required to prepare 7 sets of 3 course menu served individualy within 120minutes (2 hours).the set include Appetizer, Main Course and Dessert. 1 set for display and 6 sets for judges tasting. Name of menu creation, ingredients utilization, originality, cooking style and presentation should represent and reflect the origin any of the 6 continents cuisine. Competition Schedule Briefing : 10 minutes Recipe and menu writing : 30 minutes Live cooking and tasting : 120 minutes After live hot cooking begin, by 100 minutes serving the 1st course, followed by every 10 minutes serving the subsequent dishes. Dessert will be serving at 120 minutes. 34

35 Class 22 ichef Battle of 6 Continents - Team Challenge (International) 6 Continents refered to -North America, South America, Africa, Europe, Asia and Australia Each team must comprise of: 1 Team Leader, 2 Chefs, 1 Pastry Chefs.Team leader is not allowed to involve in preparation and cooking, but he/she can monitor, guide the team and can plate up the dish during serving. Preliminary Round: Teams shall prepare their own ingredients and will be allow 150 minutes (2.5 hours) to cook and served 7 set of 4 course set menu served individualy. 1set for display and 6 set for Judges tasting The set must include: Appetizer Soup Main Course Dessert After live cooking begins, by 120 minutes 1st course have to be served, followed by every 10 minutes serving the subsequent dishes. Dessert will be served at 150 minutes. Name of menu creation, ingredients utilization, originality and cooking style should represent and reflect the origin any of the 6 continents cuisine. A menu must be placed on the table but will not be judged. Recipe require in kitchen. Strictly no pork & part of pork infused are allowed to be used for all dishes. Notes for preparation of food: Basic sauces, stock and dough can be brought. All protein can be trimmed and marinated but not portion and cooked. All items on plate must be edible. Fish / seafood / shellfish can be cleaned, filleted but not portioned or cooked. Meat / poultry can be portioned but not cooked. Mousses need to be made in the competition but minced items are allowed. Sauces can be reduced but not finished or seasoned. Dressings are to be made in competition. TEAM CHALLENGE Final Round All ingredients will be in Mystery Box will be provided by the organizer. All pre-prepared ingredients/ products or mise-en-place are not allowed to bring into competition kitchen. Teams are required to prepare 8 sets of 3 course menu served individualy within 120minutes (2 hours).the set include Appetizer, Main Course and Dessert. 1 set for display and 7 sets for judges tasting. Name of menu creation, ingredients utilization, originality, cooking style and presentation should represent and reflect the origin any of the 6 continents cuisine Competition Schedule Briefing : 10 minutes Recipe and menu writing : 30 minutes Live cooking and tasting : 120 minutes After live hot cooking begin, by 100 minutes serving the 1st course, followed by every 10 minutes serving the subsequent dishes. Dessert will be serving at 120 minutes. 35

36 TEAM CHALLENGE Judging Criteria (Class 21 - Class 22) Material Brought / Mise-en-place Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Planned arrangement of materials for trouble-free working and service; correct utilization of working time to ensure punctual completion. Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Kitchen Organization, Food Hygiene is a must points Service As this is a time limit competition, participants are expected to show cooking skills. Your entry must not be completed with more than 10 minutes left on the clock. 0-5 points Arrangement & Presentation / Innovation Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetizing appearance is required. Taste 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 points 36

37 TEAM CHALLENGE Class 23 ichef Crystal Ice Masterpiece Each Team comprises of: 2 Artist Participant are required to submit their sketch to the judges on the competition day.the final masterpiece should be no less than 6 in height with the original sketch that was submitted earlier Showpiece need to be completed within 120 minutes (2 hours). Each team will be provided with 5 piece of ice blocks. No back up ice blocks will be provided if breakages happen All teams must bring their own tools No coloring of ice is allowed In order to be judged, sculptures must remain standing until the judging is completed, which make take up to approximately 30 minutes Safety measures Each participant is responsible for his or her own safety as well as the safety of other competition and the general public All participant are also responsible for the safety of their sculptures Competitors must report to registration counter at least 30 minutes before their schedule time. Competitors not present at their scheduled time will be considered no shows and will be disqualified Judging Criteria (Class 23) Technical Skill & Difficulty Use of ice Technical skill Attention to details Finished appearance 0-20 points Design Composition Proportion or symmetry Design and composition Artistic Impression Creativity 0-20 points 37

38 PRIZES, RULES & FORMS

39 AWARDS & PRIZES Certificates of participation will be given to competitors who have completed all their classes of which they have registered.respective medals will be awarded when the following points are attained: Gold with Distinction Gold Silver Bronze Diploma 100 points points points points points ichef MOST OUTSTANDING CHEF AWARD Comes with cash reward of RM5,000.00, Champion Trophy, Medal and Certificate, presented to the individual chef who accumulates highest points in his/her 2 best classes: Individual Six Continents Cold Display (Class 01-03) and Hot Cooking (Class 14, 15, 17, 18, 19, 20) ichef MOST OUTSTANDING PASTRY CHEF AWARD Comes with cash reward of RM5,000.00, Champion Trophy, Medal and Certificate, presented to the individual chef who accumulates highest points in his/her 2 best classes: Individual Six Continents Cold Display (Class 05-06) and Individual Cold (Class 07, 08, 08A, 08B) ichef MOST OUTSTANDING ARTIST AWARD Comes with cash reward of RM5,000.00, Champion Trophy, Medal and Certificate, presented to the individual chef artist who accumulates highest points in his/her 2 best classes: Individual Artistic (Class 10-11) and Team Challenge (Class 23) ichef MOST OUTSTANDING MALAYSIAN CUISINE AWARD Comes with cash reward of RM5,000.00, Champion Trophy, Medal and Certificate, presented to the individual chef who accumulates highest points in his/her 2 best classes: Individual Hot Cooking (Class 12-13) and Team Challenge (Class 19) ichef MOST OUTSTANDING APPRENTICE AWARD Comes with cash reward of RM3,000.00, Champion Trophy, Medal and Certificate, presented to the individual chef who accumulates highest points in his/her 2 best classes: Individual Six Continents Cold Display (Class 04) and Individual Six Continents Hot Cooking (Class 16) ichef BATTLE OF SIX CONTINENTS TEAM CHALLENGE (MALAYSIAN) Champion of this class will received a cash reward of RM15,000.00, ichef Champion Trophy, Medal and Certificate 1st Runnersup will received a cash reward of RM8,000.00, ichef Trophy, Medal and Certificate 2nd Runnersup will received a cash reward of RM5,000.00, ichef Trophy, Medal and Certificate ichef BATTLE OF SIX CONTINENTS TEAM CHALLENGE (INTERNATIONAL) Champion of this class will received a cash reward of RM20,000.00, ichef Champion Trophy, Medal and Certificate 1st Runnersup will received a cash reward of RM12,000.00, ichef Trophy, Medal and Certificate 2nd Runnersup will received a cash reward of RM8,000.00, ichef Trophy, Medal and Certificate 39

40 RULES & REGULATIONS These rules must be read before submitting competition Registration Forms These competitions are open to any professional and students from hotels, restaurants, confectionaries, culinary institutions or catering organizations in Malaysia and other countries. Every exhibit must be the bona fide work of the individual or team competitor and must not have been entered in other competitions. Submission of a completed Registration Form shall constitute of an agreement to abide by the Rules & Regulations of ichef Battle Of The 6 Continents An individual competitor can participate in as many classes as he/she wishes but is restricted to one (1) entry in any one class. Individual Hot Cooking classes (class 12-18) can accept only one (1) entry per competitor from this combined group of classes. Each competitor must wear his or her uniform at all times when he is within the competition area and in the exhibition hall, his or her establishment s name must not be visible. No changes of events & names will be allowed after confirmation & payment. In case of cancellation of participation due to unforeseen circumstances, the committee should be notified in writing immediately & fees will not be REFUNDED (This is to facilitate the final day arrangement of exhibits). Competitors are required to place their menu recipes by the side of the competitor s dish or exhibit on the day of the competition. The competition display areas within the halls will be open to competitors from 0400hrs (no earlier) for judging at 0700hrs. All packing/exhibit debris must be removed from the exhibition hall before judging begins. Competitors and their assistants are strictly not allowed to leave belongings on exhibition booths, or use furniture there for lounging during the set-up and judging hours. Competitors themselves have to ensure that the minimum / maximum size limit to each exhibit is adhered to, as points will be deducted for any exhibit exceeding the size and height limit given in the schedule of the competition. In extreme cases, exhibits will be removed or modified by the organizer. No removal of display exhibits is allowed before 1800hrs on the first 3 days of the show and 1600hrs on the last day. Competitors are to be present at their allocated display area before closing time to prepare for removal of their exhibits. The Organizer reserves the right to dispose of uncollected exhibits after the stipulated times. Entries for the Individual and Team Hot Cooking classes are accepted on a first-come-first-served basis. Applicants for these classes should select another class on the Registration Form in the event they are unsuccessful for their first choice. They can also choose to have their entry fee refunded in this case and if they do not wish to select an alternative class. Please take note that with limited kitchen stations, these classes are usually filled before the official closing date. 13. All Classes competitors must report to the respective counter of Organizer s Office at minimum 30 minutes before their appointed time. Should there be a station available, it may be allotted to early arrivals. Competitors who are not present at their scheduled time will be considered no-shows and will be disqualified. 40

41 RULES & REGULATIONS Judges are allowed to examine, dismantle or cut any showpiece for inspection, and non-compliance of the rules and regulation will result in disqualification. The judging is based on originality, ingenuity, creativity, appearance, presentation, color scheme, professional skill, ingredients used, name, speed, alertness and knowledge. Added as a general rule, competitors are advised to refrain from talking to any of the judges either before or during the judging on the day of their competitions except for Q&A session. Competitors should attend to, unpack and display their exhibit on the day and time specified by the organizing committee. No responsibility will be accepted by the committee in the case of damage or loss of exhibits and equipment in transit or otherwise, organizing committee or its associate shall not be liable of any claims due to direct or indirect causes or injuries to competitors of any kinds. Official ingredients/recipe forms will be sent to individual competitors. These must be placed by the side of exhibits/dishes if the rules require it. The Organizer does not require copies, but reserves the right to request them. The Organizer reserves all rights to the recipes used and photographs taken at the event. Any publication, re-production or copying of the recipes can only be made with their approval. The judges decisions are final. Strictly No Pork & parts of pork infused are allowed to be used for all dishes. All food items must be edible. All display plates shall not bare any company / hotel logo prior to judging. Medals will be given out daily before 1800hrs. Contestants should be present in complete professional attire. All medal winners must be present for the grand prize presentation on the last day of the competition in professional attire. Any trophy/medal/certificate that is not accepted at the ceremony will be forfeited three (3) weeks after the event. The Organizer will not be held responsible for any damage to or loss of, exhibits, equipment, utensils or personal effects of competitors. 25. The Organizer reserves the right to rescind, modify or add on any of the above Rules and Regulations and their interpretation of these are final. They also reserve the right 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. 41

42 REGISTRATION FORM INDIVIDUAL CLASS Closing Date: 10th February 2017 ichef BATTLE OF THE 6 CONTINENTS 2017 Each competitor is restricted to one (1) entry per class. Entry fees should accompany applications and are not refundable unless the class is full. Applications received without entry fees may not be processed. Faxed entries should be accompanied by a copy of your bank draft/cheque/money order/internet banking. All entries are acceptance on first-come-first-served basis. Please refer to the rules and regulations in the ichef Battle Of The 6 Continents Rulebook. Please type for legibility or write clearly in capital letters and complete all relevant sections. Name of Competitor Date of Birth Age Position Organisation Name Organisation Address Organisation Tel. No. Competitor s Mobile No. Fax No. Please register me for the following class (tick the box) : Individual Class - Cold Display Individual Class Artistic Class 01 Class 02 Class 03 Class 04 6 Continents - Plated Appetizers 6 Continents - 4 Plate Dishes 6 Continents - Selection of Tapas 6 Continents - Apprentice 4 Course Set Menu RM Class 09 Class 10 Class 11 Ice Breakers Fruit and Vegetable Carving - Practical Fruit and Vegetable Carving - Display Individual Class Patisserie Individual Class - Hot Cooking Class 05 Class 06 Class 07 Class 08 Class 08A Class 08B Class 08C 6 Continents - Plated Desserts 6 Continents - Petits Fours or Pralines 6 Continents - Elegance Stylish Wedding Cake 6 Continents - Dress the Cake Pastry Art Showpiece - Display 6 Continents - Free Style Confectionary - Display 6 Continents - Sweet Sensation - Practical Class 12 Class 13 Class 14 Class 15 Class 16 Class 17 Class 18 Malay Ethnic Ketupat & Rendang Challenge Innovative Malaysian Nasi Lemak 6 Continents - Fish/Seafood Main Course or Combination 6 Continents - Meat/Poultry Main Course 6 Continents - Apprentice Main Course Create Your Own Pasta - Practical The Art of Sushi - Practical RM I would like to enroll in the following Most Outstanding Award Category (tick the box) : ichef Most Outstanding Chef Award ichef Most Outstanding Pastry Chef Award ichef Most Outstanding Artist Award ichef Most Outstanding Malaysian Cuisine Award ichef Most Outstanding Apprentice Award MODE OF PAYMENT I enclosed our registration fee of RM made payable to: VISION CULINARY ENTERPRISE The Organizing Committee will not accept any cash payments. Receipt will only be issued upon clearance of payment. Please photocopy if extra forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and Regulations of the ichef Battle Of The 6 Continents Authorised Signature / Competitor Signature * Please send the completed Registration Form with entry fee(s) to: ichef Battle of 6 Continents Secretariat, Block 5, 1-37 Laman Seri Business Park, Jalan Persiaran Sukan, Seksyen 13, Shah Alam, Selangor, Malaysia Tel: / Fax: info@ichefbattleofsixcontinents.com Website : FOR OFFICE USE Application Received On: Payment Received On: Cheque No: Amount (RM): Contestant No: 42

43 REGISTRATION FORM TEAM CHALLENGE (MALAYSIAN) Closing Date: 10th February 2017 ichef BATTLE OF THE 6 CONTINENTS 2017 Each competitor is restricted to one (1) entry per class. Entry fees should accompany applications and are not refundable unless the class is full. Applications received without entry fees may not be processed. Faxed entries should be accompanied by a copy of your bank draft/cheque/money order/internet banking. All entries are acceptance on first-come-first-served basis. For Class 21 - All foods and raw materials required for the preparation of the dishes should be brought by the teams (preliminary round) Teams are required to bring their own chinaware for 7 portions x 4 course. Strictly No Pork & parts of pork infused are allowed to be used for all dishes. Mystery ingredients box will be provided by the organiser to the best 4 teams qualify for the final round. Please refer to the rules and regulations in the ichef Battle Of The 6 Continents Rulebook. Please type for legibility or write clearly in capital letters and complete all relevant sections. Name of Team Organisation Name Organisation Address Country Organisation Tel. No. Team Leader s Mobile No. Fax No. Please register me for the following class (tick the box) : Team Challenge Class 19 Ethnic Malaysian Cuisine - Hidang Sekeluarga 2 Chefs (Malay/Chinese/Indian/Nyonya/Punjabi) RM Class 21 ichef Battle of 6 Continents Team Challenge 1 Leader, 2 Chefs, 1 Pastry Chef (Malaysian) RM Class 20 The Ultimate Breakfast Board - Practical - 2 Chefs RM Class 23 Crystal Ice Masterpiece - 2 Artists RM TEAM MEMBER NAME POSITION Team Leader Member 1 Member 2 Member 3 MODE OF PAYMENT I enclosed our registration fee of RM made payable to: VISION CULINARY ENTERPRISE The Organizing Committee will not accept any cash payments. Receipt will only be issued upon clearance of payment. Please photocopy if extra forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and Regulations of the ichef Battle Of The 6 Continents Authorised Signature / Competitor Signature * Please send the completed Registration Form with entry fee(s) to: ichef Battle of 6 Continents Secretariat, Block 5, 1-37 Laman Seri Business Park, Jalan Persiaran Sukan, Seksyen 13, Shah Alam, Selangor, Malaysia Tel: / Fax: info@ichefbattleofsixcontinents.com Website : FOR OFFICE USE Application Received On: Payment Received On: Cheque No: Amount (RM): Contestant No: 43

44 REGISTRATION FORM TEAM CHALLENGE (INTERNATIONAL) Closing Date: 10th February 2017 ichef BATTLE OF THE 6 CONTINENTS 2017 Entry fees should accompany applications and are not refundable unless the class is full. Applications received without entry fees may not be processed. Faxed/ entries should be accompanied by a copy of your payment receipt/bank draft/money order. All entries are acceptance on first-come-first-served basis. The international team have to pay a registration fee of RM1, and the payment should be made to: Account Name: Vision Culinary Enterprise Bank: CIMB Bank Berhad Account No : Swift Code: CIBBMYKL The organiser will provide complimentary accomodation to the international team from 22nd - 26th March 2017 (5 nights x 2 double rooms). All foods and raw materials required for the preparation of the dishes should be brought by the teams (preliminary round) or can be obtained here in Kuala Lumpur/Putrajaya. Teams are required to bring their own chinaware for 7 portions x 4 course. Strictly No Pork & parts of pork infused are allowed to be used for all dishes. Mystery ingredients box will be provided by the organiser to the best 4 teams qualify for the final round. Please refer to the rules and regulations in the ichef Battle Of The 6 Continents Rulebook. Please type for legibility or write clearly in capital letters and complete all relevant sections. Name of Team Organisation Name Organisation Address Country Organisation Tel. No. Team Leader s Mobile No. Fax No. Please register me for the following class (tick the box) : Team Challenge Class 22 ichef Battle of 6 Continents Team Challenge 1 Leader, 2 Chefs, 1 Pastry Chef (International ) RM TEAM MEMBER NAME POSITION Team Leader Member 1 Member 2 Member 3 MODE OF PAYMENT I enclosed the registration fee of RM1, made payable to: VISION CULINARY ENTERPRISE Please photocopy if extra forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and Regulations of the ichef Battle Of The 6 Continents Authorised Signature / Competitor Signature * Please send the completed Registration Form with entry fee(s) to: ichef Battle of 6 Continents Secretariat, Block 5, 1-37 Laman Seri Business Park, Jalan Persiaran Sukan, Seksyen 13, Shah Alam, Selangor, Malaysia Tel: / Fax: info@ichefbattleofsixcontinents.com Website : FOR OFFICE USE Application Received On: Payment Received On: Cheque No: Amount (RM): Contestant No: 44

45 CLASS NO. RECIPE FORM Contestant No. : No. of Serving : Name of Recipe : Quantity UOM Ingredients Quantity UOM Ingredients Method: 45

46 ICHEF FACTS PERSIARAN PERDANA, PUTRAJAYA 4,500 WORLD RECORD CHEFS GATHERING 100 Food Trucks Attempt to break Mexico National Gastronomy Council of 3,634 chefs gathering in 2014 Chefs battling each other with cuisines from around the world Participating Chefs Chef Judges 1. Africa 2. Asia 3. Europe 4. North America 5. South America 6. Oceania 7. Malaysia (Exclusive) 46

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48 ichef BATTLE OF THE 6 CONTINENTS ichef Battle of 6 Continents Secretariat, Block 5, 1-37 Laman Seri Business Park, Jalan Persiaran Sukan, Seksyen 13, Shah Alam, Selangor, Malaysia Tel: / Fax: info@ichefbattleofsixcontinents.com Website :