CATEGORY P – PROFESSIONAL

Professional Chefs: 24 years old and above / (base on 27 May 2025)
Must represent Food Service Hotel, Restaurant, Airlines or Catering Organizations

Hot Cooking Culinary Challenge (Individual)

Class P1: Main Course Duck – Professional 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 is 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 P2: Pasta Challenge – Professional 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

Class P3: Classic Thai Cuisine (Using Thai Ingredient Only) – Professional 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 P4: Main Course Beef Challenge – Professional 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 P5: Main Course Salmon Challenge – Professional 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