CATEGORY A – OPEN

Asian Gourmet Challenge (AGC) (Team of 3 Chefs)

Description

– 10 types of edible mini buffet dishes spreads for 6 persons within 3 hours.

– All dish can be served in 6 individual portion or can be serve in platter enough for 6 portions

– Buffet spread concept prepared by using at least 4 Asia country cuisine within Asia.

– Taste must be authentic, but the presentation can be free style and all ingredients used must be produce in Asia.

– Provided by Competitors: Heating element (heating lamp, Chaffing Dish etc.) for the buffet table is optional.

1.Cold Salad Dish 2. Cold or Hot Appetizer Dish 3. Hot Soup 4. Braised Dish 5. Wok Fried Dish

6.Curry Dish 7. Deep Fried Dish 8. Steamed Dish 9. Rice or Noodle Dish 10. Cold or / and Hot Dessert

Rule

– Open to teams from hotels, restaurants, culinary institutions, airlines, and catering organizations / Team of 3 Cooks

– All team must wear proper chef uniform to compete, Chef White Jacket, Black Pants, Black Shoes, and Aprons

– Team to report 60 minutes before the competition

– Team to bring own ingredients, small kitchen equipment, buffet wares, plate wares and center pieces

– 3 set of recipes needed in the kitchen and 1 set of menu card 10 dishes need to be display on buffet counter

– 2 tables (1.8 m x 0.75 m) and standard kitchen equipment will be provided by the organizer

– Deduct 1 point for each minute late with 10 minutes late disqualify

– The winning team will receive the Asia Gourmet Culinary Challenge Trophy and THB 20,000 in cash

– Result will be announced on 01 June 2024.