Time Table
TIME TABLE : THAILAND ULTIMATE CHEF CHALLENGE 2024 : Day 1 (28-05-24) | ||
Time | Class | Category |
09.00 – 09.50 | J1 | SOLD OUTMain Course Duck |
J6 | SOLD OUTAsian Curry Challenge | |
10.05-10.55 | J3 | SOLD OUTClassic Thai Cuisine (Using Thai Ingredient Only) |
J4 | SOLD OUTMain Course Beef Challenge | |
11.10-12.00 | J2 | SOLD OUTPasta Challenge |
J5 | SOLD OUTMain Course Seafood Challenge | |
12.15-13.05 | J7 | SOLD OUTAsian Rice and Noodle Challenge |
J8 | SOLD OUTAEC Cuisine Culinary Challenge | |
13.20-14.10 | J6 | SOLD OUTAsian Curry Challenge |
14.25-15.15 | J3 | SOLD OUTClassic Thai Cuisine (Using Thai Ingredient Only) |
15.30-16.20 | J1 | SOLD OUTMain Course Duck |
J7 | SOLD OUTAsian Rice and Noodle Challenge |
TIME TABLE : THAILAND ULTIMATE CHEF CHALLENGE 2024 : Day 2 (29-05-24) | ||
Time | Class | Category |
09.00 -09.50 | J3 | SOLD OUTClassic Thai Cuisine (Using Thai Ingredient Only) |
10.05-10.55 | J5 | SOLD OUTMain Course Seafood Challenge |
J8 | SOLD OUTAEC Cuisine Culinary Challenge | |
11.10-12.00 | J4 | SOLD OUTMain Course Beef Challenge |
J7 | SOLD OUTAsian Rice and Noodle Challenge | |
12.15-13.05 | J1 | SOLD OUTMain Course Duck |
J2 | SOLD OUTPasta Challenge | |
J8 | SOLD OUTAEC Cuisine Culinary Challenge | |
13.20-14.10 | J3 | SOLD OUTClassic Thai Cuisine (Using Thai Ingredient Only) |
J5 | SOLD OUTMain Course Seafood Challenge | |
14.25-15.15 | J6 | SOLD OUTAsian Curry Challenge |
15.30-16.20 | J1 | SOLD OUTMain Course Duck |
J2 | SOLD OUTPasta Challenge |
TIME TABLE : THAILAND ULTIMATE CHEF CHALLENGE 2024 : Day 3 (30-05-24) | ||
Time | Class | Category |
09.00 – 09.50 | J5 | SOLD OUTMain Course Seafood Challenge |
J8 | SOLD OUTAEC Cuisine Culinary Challenge | |
10.05-10.55 | J1 | SOLD OUTMain Course Duck |
J2 | SOLD OUTPasta Challenge | |
11.10-12.00 | J3 | SOLD OUTClassic Thai Cuisine (Using Thai Ingredient Only) |
J6 | SOLD OUTAsian Curry Challenge | |
12.15-13.05 | J4 | SOLD OUTMain Course Beef Challenge |
SOLD OUTAsian Rice and Noodle Challenge | ||
13.20-14.10 | J2 | SOLD OUTPasta Challenge |
J5 | SOLD OUTMain Course Seafood Challenge | |
J8 | SOLD OUTAEC Cuisine Culinary Challenge | |
14.25-15.15 | J4 | SOLD OUTMain Course Beef Challenge |
J7 | SOLD OUTAsian Rice and Noodle Challenge | |
J6 | SOLD OUTAsian Rice and Noodle Challenge |
TIME TABLE : THAILAND ULTIMATE CHEF CHALLENGE 2024 : Day 4 (31-05-24) | ||
Time | Class | Category |
09.00 – 09.50 | J2 | SOLD OUTPasta Challenge |
J4 | SOLD OUTMain Course Beef Challenge | |
10.05-10.55 | J6 | SOLD OUTAsian Curry Challenge |
J8 | SOLD OUTAEC Cuisine Culinary Challenge | |
11.10-12.00 | J1 | SOLD OUTMain Course Duck |
J3 | SOLD OUTClassic Thai Cuisine (Using Thai Ingredient Only) | |
12.15-13.05 | J2 | SOLD OUTPasta Challenge |
J5 | SOLD OUTMain Course Seafood Challenge | |
13.20-14.10 | J4 | SOLD OUTMain Course Beef Challenge |
J7 | SOLD OUTAsian Rice and Noodle Challenge | |
14.25-15.15 | J6 | SOLD OUTAsian Curry Challenge |
J8 | SOLD OUTAEC Cuisine Culinary Challenge | |
15.30-16.20 | J3 | SOLD OUTClassic Thai Cuisine (Using Thai Ingredient Only) |
16.35-17.25 | J5 | SOLD OUTMain Course Seafood Challenge |
J7 | SOLD OUTAsian Rice and Noodle Challenge |
TIME TABLE : THAILAND ULTIMATE CHEF CHALLENGE 2024 : Day 5 (01-06-24) | ||
Time | Class | Category |
09.00 – 09.50 | J3 | SOLD OUTClassic Thai Cuisine (Using Thai Ingredient Only) |
J5 | SOLD OUTMain Course Seafood Challenge | |
10.05-10.55 | J1 | SOLD OUTMain Course Duck |
J4 | SOLD OUTMain Course Beef Challenge | |
J6 | SOLD OUTAsian Curry Challenge | |
11.10-12.00 | J2 | SOLD OUTPasta Challenge |
J7 | SOLD OUTAsian Rice and Noodle Challenge | |
12.15-13.05 | J1 | SOLD OUTMain Course Duck |
J8 | SOLD OUTAEC Cuisine Culinary Challenge | |
13.20-14.10 | J4 | SOLD OUTMain Course Beef Challenge |
Details
CATEGORY J – JUNIORS
Juniors Chefs: 16-year-old to 23 years old (base on 28 May 2024)
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 Seafood 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: AEC Cuisine Culinary Challenge – Juniors Chef
– To prepared two 100% ATHENTIC AEC cuisine dish 2 portion each within 50 minutes (2 AEC country cuisine)
– Can be any type of dishes so long both dishes represent 2 countries from the AEC
– Western stove will be provided but contestant need to bring in their own Asia wok
– AEC style serving ware only
– AEC Country: Thailand, Singapore, Malaysia, Indonesia, Vietnam, Philippines, Brunei, Cambodia, Myanmar, and Laos
CATEGORY J – JUNIORS
Juniors Chefs: 16-year-old to 23 years old (base on 28 May 2024)
Must represent Food Service Hotel, Restaurant, Culinary institutions, Airlines or Catering Organizations
After pressing “Book Ticket”, the ticket will go into your basket. If you want to apply for more, you can book additional tickets.
หลังจากกด “Book Ticket” ตั๋วจะเข้าไปอยู่ในตะกร้าถ้าต้องการสมัครเพิ่มเติมสามารถ Book Ticket เพิ่มเติมได้
Overseas Cotestants: Mr.Piroon LertnapavilaiMobile: +66 87 0534 335Email: [email protected]
Local Contestants: Ms.Kangsadan NakawirojMobile: +66 86 751 6669
Email: [email protected]
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