CATEGORY J – JUNIORS

Juniors Chefs: 16-year-old to 23 years old (base on 27 May 2025)

Must represent Food Service Hotel, Restaurant, Culinary institutions, Airlines or Catering Organizations

Hot Cooking Culinary Challenge (Individual)

Class J1: Main Course Duck – Juniors Chefs

– To prepared one FREE STYLE main course dish (Western Plating Presentation) for 2 portions within 50 minutes

– Dish must be presented on 2 individual plates with appropriate garnish, starch, and sauce

– Only Duck bone are allowed to bring in by competitors.

– Duck skin, others additional of duck breast, meat and thigh are not allow

– Note: Each competitor will be provided with 2 Boneless Duck Breast, 200gm Duck Fat Oil and 2 Duck Drum with Thigh bone in

Class J2: Pasta Challenge – Juniors Chefs

– To prepared one FREE STYLE main course dish (Western Plating Presentation) for 2 portions within 50 minutes

– Dish must be presented on 2 individual plates with appropriate garnish, starch, and sauce

– Note: TBA

Class J3: Classic Thai Cuisine (Using Thai Ingredient Only) – Juniors Chef

– To prepared one 100% ATHENTIC Thai meals (presentation must be Thai style) for 2 portions within 50 minutes

– Dish must be presented on tradition Thai serving ware with 2 individual set according to Thai Style

– Must be authentic in taste / No fusion allow / Pre-cook steamed rice and Thai Paste are allow

Class J4: Main Course Beef Challenge – Juniors Chef

– To prepared one 100% WESTERN style main course dish for 2 portions within 50 minutes

– Dish must be presented on 2 individual plates with appropriate garnish, starch, and sauce

Class J5: Main Course Salmon Challenge – Juniors Chef

– To prepared one 100% WESTERN style main course dish for 2 portions within 50 minutes

– Dish must be presented on 2 individual plates with appropriate garnish, starch and sauce

Class J6: Asian Curry Challenge – Juniors Chef

– To prepared two types of 100% ATHENTIC ASIAN curry dish 2 portions each within 50 minutes (2 Asian Country Cuisine)

– Curry paste need to prepare on site and instant or premix curry paste are not allowed

– Western stove will be provided but contestant need to bring in their own Asia wok

– Asian style serving ware only

Class J7: Asian Rice and Noodle Challenge – Juniors Chef

– To prepared one rice and one noodle dish 100% ATHENTIC 2 portions each within 50 minutes (2 Asian Country Cuisine)

– Cooked rice and pre-prepared noodle are allow

– Western stove will be provided but contestant need to bring in their own Asia wok

– Asian style serving ware only

Class J8: Asian Cuisine Culinary Challenge – Juniors Chef

– To prepared two 100% ATHENTIC Asian cuisine dish 2 portion each within 50 minutes (2 Asian country cuisine)

– Can be any type of dishes so long both dishes represent 2 countries from the Asia

– Western stove will be provided but contestant need to bring in their own Asia wok

– Asian style serving ware only

Class J9: Asian Modern freshwater Fish and Prawn Culinary Challenge – Juniors Chef

– To prepared one 100% ATHENTIC ASIAN Taste main course dish but serve in western style for 2 portions within 50 minutes

– Dish must be presented on 2 individual plates with appropriate garnish, starch, and sauce

Note: Only Thai freshwater fish and freshwater prawn is allowed