MLA BLACK BOX CULINARY CHALLENGE 2009
www.mlablackbox.com
Manila / Philippines 24-25 September 2009
Introduction
The main sponsors Meat & Livestock Australia (MLA) and other co-sponsors have successfully organised 77 Black Box Competitions since 1996. Three Regional Finals have been held in Singapore 2000, Kyoto Japan 2002 and Gold Coast Australia 2005. The 1st Global Final was held in Dubai UAE 2008 with 19 participating countries.
The competition is endorsed by WACS, the World Association of Chefs Societies.
The aim of the MLA Black Box Culinary Challenge is to encourage young professionals to work and compete in a team environment to display their skills and talents in a “hands-on” outside catering situation.
Competition Guidelines
A team consists of a Team Chef/Manager (no age restriction) and three chefs (below 35 years on the day of the competition). The position of the three chefs should be Chef de Partie or below. A photocopy of the passport or I/D card of each team member must be attached to the entry form. The entry form is to be signed by the Management verifying the above.
The competition will have a minimum of 10 participating teams.
The team can represent any of the following establishments:
- hotel property free standing restaurants, clubs
- culinary schools, hospitals, caterers and airlines
The event is co-organised with the local Chefs Association
Format
Day 1 - Team Briefing
All teams are presented with a box of identical ingredients from which they will have one hour to develop a four-course menu comprising: Appetiser Soup Main Course and Dessert for 20 to 30 pax + 4 portions for judging photographer and display. The use of the sponsor’s ingredients is compulsory. Additional ingredients such as common grocery items and garnishes can be included to complete the meal. The cost of these ingredients is to be borne by the participants.
The menu is handed to the organiser at the end of the hour.
The ingredients are then transported back to the participating establishments where the teams can prepare the mise en place. The mise en place at the participating establishment must be the bone fide work of the team competitors. Competitors contravening this requirement may be disqualified.
Day 2 – Judging and Gala Dinner
Each team is given a judging schedule during the briefing. The Team Chef/Manager is not allowed to be present during the judging process but can assist with the service at the Gala Dinner.
Each team is required to present 3 portions of each course for judging & photography and serve 20 to 30 portions of each course at the Gala Dinner. 1 portion of each course to be displayed on a separate table provided by the organisers.
Three copies of the recipe (yield 10 portions) for each dish must be provided. Each recipe must be in a clear page-protector and a copy must also be given on a CD in a standard format. (This format is provided by MLA in advance to the participating teams).
Set-up
Each team will have a U-shape preparation area inside the venue.
Each team is allowed to decorate its service area. Corporate names/logos are allowed.
Each team must bring along with them all necessary equipment and utensils for reheating the food and serving the meal to judges and guests.
Equipment such as hot cupboards may be provided at the venue. Two 13 amp electrical outlets will be made available for each team.
Teams are responsible for the clean up of their working area during and after the competition.
Gala Dinner
In order to make this event a total food and beverage experience each team must provide 3 members of waiting staff one of which is specialised in the service of wine and a service supervisor.
Each team will be provided with two/three round banquet tables (2/3 x 10 pax = 20/30 pax) and chairs; these must be used and cannot be modified.
Teams are responsible for the table decoration plates glasses cutlery and any other equipment.
Each team should provide a menu for each place setting and 2 additional copies for the judges logos are permitted.
Judging Criteria - Total points attainable for all 4 courses is 400 points
Menu/ Recipe Composition/ Innovation/Utilisation of Meat Cuts 0-10 points per course
Points will be awarded for the maximum use of the meat cuts creativity recipe and menu compilation.
Mise en place and cleanliness during preparation 0-10 points per course
Points awarded are based on the arrangement of materials for trouble-free working and service and for safe and hygienic work methods employed during and after the completion of the event.
Correct Professional Preparation 0-20 points per course
Points awarded based on the correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be practical, acceptable methods that exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables.
Arrangement and Presentation 0-20 points per course
Points awarded are based on clean arrangements, with no artificial garnishes and no time-consuming arrangements. Exemplary plating to ensure an appetising appearance.
Taste 0-40 points per course
The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality flavour and colour, the dish should conform with today’s standards of nutritional values.
Important Note
Teams must maximize the use of the ingredients provided by the sponsors.
At the judge’s discretion, a maximum of 10 points per course can be deducted if in their opinion the use of other ingredients has been exaggerated.
Teams are disqualified if they cannot produce the required number of portions.
Dining Table - Total 80 points
Innovation 0-40 points
Creative use of display materials. Unique presentations of centrepiece. Table decoration is in keeping with the general theme of the food being served.
Professional presentation 0-20 points
Table is laid to exacting international standards of dining etiquette. Quality of napery cutlery and accoutrement used.
Hygiene 0-20 points
Material used is suitable for food services cleanliness of linen and flat ware glasses etc.
Jury
- There will be a minimum of 4 judges who are established culinary professionals and will include WACS accredited judges.
- The dining table will be judged by a separate panel from the hospitality industry and media.
- The jury members should be independent and not linked in any way to the competing teams.
- The Chief judge will insure that all products are tasted and that the Judges approach and techniques are consistent for all teams.
- The competition must be judged in an unbiased manner to the best of each judges knowledge and with consideration for prevailing culinary and cultural practices.
- Judges must reach conclusions individually according to their own personal opinion but at the same time respect the opinion of the other judges.
- The judges decision is final.
Awards
Each team member receives a certificate of participation. MLA Black Box Culinary Challenge Gold Silver or Bronze Awards are given according to points scored.
Gold Award 400-360 points
Silver Award 359-320 points
Bronze Award 319-280 points
In addition the top 3 teams with the highest scores will be awarded the following:
Winner MLA BB Gold Medals + Prizes
Trophy for Winning Establishment
1st Runner-up MLA BB Silver Medals + Prizes
2nd Runner-up MLA BB Bronze Medals + Prizes
Special Awards:
- Best Appetiser Best Soup Best Main Course Best Dessert
SERVICE
Each team member will receive a certificate of participation.
- A trophy is awarded for the Best Dining Table Display
For further information relating to the event, please contact :
Paul Perez MLA Philippine Representative
Phone: + 632 706 2840 Fax: +632 638 5940 Email:[email protected]
Majella Fernando MLA Project Coordinator International Markets
Phone: 61 2 9463 9241Fax: 61 2 9463 9226 Email:[email protected]
Alan Palmer Competition Coordinator MLA Black Box Culinary Challenge 2009-
85/7 E-21 Senanayake Avene – Nawala (Colombo) Sri Lanka
Tel/Fax 94 11 2806108 H/P +94 777 877203 Email:[email protected]
Download Form here MLA BLACK BOX CULINARY CHALLENGE 2009
AP / May 2009