JUDGING CRITERIA
Learn new skills and show off your culinary talent on the plate. Create magic with recipes you design and be judged live on your cooking by world-class judges.
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Competition Guidelines Regional & Metro Cook-offs
It’s essential to use the same set of rules and guidelines across all regions. The assessment of the Nestlé Golden Chef’s Hat Award reflects hot competition guidelines set by the Australian Culinary Federation for junior chefs – as the national representative of Worldchefs in Australia. The objectives of the Australian Culinary Federation and Worldchefs guidelines are to determine a universal set of criteria that could be easily understood and practically implemented to achieve a national and global standard. The composition must be well balanced in a correct proportion of fat, carbohydrates, proteins, vitamins and fibre. It’s also important that the colours harmonise and the dish shows practical application. Menu descriptions are to be supplied and all dishes must be of edible materials. Competitors are required to bring the following:
NO unauthorized untagged equipment will be allowed into the kitchen. Teams will be given 60 minutes to set up & 2.5 hours to prepare, cook and present 2 portions of a 2-course meal (main course and dessert course) in all Regional and Metro Heats. It is mandatory for competitors to use a minimum of three (3) Nestlé products (NOT including dariole moulds). |
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Competition Guidelines Grand Finals
The Grand Finals will only be won by the person who demonstrates: Absolute attention to every detail including wears perfect uniforms (from head to toe), has clean sharp tools, applies creative thinking, correctly plans and spells menus, demonstrates correct technical application, competes as an organised individual, demonstrates systematic and clean preparation, presents quality practical dishes on time and finishes by cleaning down. You will be required to prepare, cook & serve four (4) portions of a three (3) course menu in 3.5 hours consisting of entrée, main course and a dessert. Three (3) plates per course is for tasting the fourth plate is for photography. |
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Judging Criteria for Regional & Metro Cook-offs and Grand Finals
The composition must be well balanced in a correct proportion of fat, carbohydrates, proteins, vitamins and fibre. It’s also important that the colours harmonise and the dish shows practical application. Menu descriptions are to be supplied and all dishes must be of edible materials. Each finalist starts with 100 points and points are deducted in accordance with the following measurable elements:
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