Rules & Guidelines:
- All Chefs must come prepared to execute there selected menu. Selected Protein will be supplied. All other ingredients are responsibility of the competing Chefs
- Proteins may be Marinated prior to competing but not cooked in any way.
- Selected Protein Will be supplied for the Appetizer Course.
- Vegetables From the Selected Produce Supplier will be supplied and required to be used for the Vegan/ Vegetarian 1st Entree.
- Premium American Beef will be supplied for the Beef 2nd Entree Course
- All Chefs are expected to prepare all food onsite with the exception of Stocks. All other items may be cleaned but not fabricated “Cut or shaped” in any way.
- All ingredient’s must be in there raw and uncooked .
- Kitchens will be stocked with Rational Combi-Ovens and Spring USA Induction Cooking units with induction Pans.
- Chef may bring any and all equipment they desire as long as they have been listed prior to along with Electrical Requirements
Competition Format:
- Competition is an open format allowing chefs to show case there style of cuisine and utilize the skills that they have learned over the years of training and cooking.
- Chefs are allowed to bring one Commis between ages 18-25. This gives the next generation to learn form a accomplished chef and grow in there skills.
- Competition will be held over 4 days.
- Day 1 -registration and orientation.
- Day 2 & 3 -competition cooking takes palace “two sessions per day
- Day 4 – Awards will be announced
- Chefs are given 3 hours to execute 3 courses. 5 servings each
- 1st Course is an Appetizer Course that must include Selected Seafood “Selected Seafood will be announced by July 2026”
- 2nd Course is an Entrée Course that must be a vegan/Vegetarian Course “A specific Vegetable Will be Selected by Selected Produce Supplier””
- 3rd Course is an Entrée course that must include selected Beef cut provided by Beef Partner
Entry Application
