• 20th, 21st & 22nd November

Culinary Champions

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Introduction

Introduction

We are proud to organize this signature event, Culinary Champions 2024 for the 2nd time in the vibrant city of Kandy.

We welcome and invite all the hotels, restaurants, food and beverage associations to participate at the Culinary Champions 2024, to share your experiences through this prestigious culinary event. The objective of the competition is to provide a platform for promoting culinary excellence, the skills and abilities of Chefs, Cooks, Pastry Chefs and Apprentices from near and far.

The Culinary Champions 2024 provides an excellent opportunity for industry professionals to showcase their skills, gain exposure and connect with the other professionals in the industry.

Competition Category

Class 1

DECORATED CAKE

  1. Duration: 40 minutes
  2. Two identical decorated cakes using plain round or square sponge cake – (diameter 15 cm).
    Two cakes should be the same design. Only the Sponge cake can be prepared in advance.
    Competitors must use fresh fruits. Coulis, jam, compote and glaze decoration can be prepared
    in advance. (Note: One cake to decorate for students under 26 years of age)
  3. Cakes to be presented on 2 separate plates.
  4. Recipe required in kitchen.

Judging Criteria:

Mise-en Place & Cleanliness

0 – 10 points

Preparation and General Impression

0 – 30 points

Technique and Degree of Difficulty

0 – 30 points

Taste & Texture

0 – 30 points

Class 2

FRUIT & VEGETABLE CARVING

  1. Duration: 2 hours
  2. To execute a free style presentation.
  3. No power tools are allowed.
  4. Pre-slicing, carving or preparation of vegetables or fruits are not permitted.
  5. Maximum height 55 cm (including base)
  6. Equipment provided by the organizers:
  • A working space of 65 cm x 30 cm

Judging Criteria:

Suitability in complementing food displays

0-10 points

Presentation and General impression

0-40 points

Technique and Degree of Difficulty

0-50 points

Class 3

ICE CARVING (FREE STYLE)

  1. Duration: 1 hour
  2. Each competitor will be provided 2 ice blocks of an approximate size 2′ 6″ x 1’6″ x 6
  3. Competitor must bring their own working tools.
  4. Welding with dry ice is allowed, but must be provided by the competitor.
  5. Electric tools and coloring will not be permitted.

Judging Criteria:

Presentation & General Impression 0-40 points
Technique & Degree of Difficulty 0-60 points
Class 4

BREAD & PASTRY DISPLAY

  1. To present and to be displayed the following and one extra piece of each variety should display on a separate platter for judges’ tasting (Total 39 pieces) using Bakers Flour, Whole meal Flour, Cake Flour, Chakki Atta Semolina (Rulang)
  • 3 types of bread loaves (one piece each/max 600g each
  • 3 types of bread rolls (3 pieces of each)
  • 3 types of croissants (3 pieces of each)
  • 3 types of Arabic bread (3 pieces of each)
  • 3 types of breakfast pastries (3 pieces of each)
  1. All preparation to be done at the place of work.
  2. A type written product description and recipes are required.
  3. Maximum display area 90 cm x 60 cm.
  4. The height of the display should not be more than 100 cm from the base of the display.
  5. Equipment provided by the organizers:
  • Microwave oven for re-heating the bread.

Judging Criteria:

Utilization of sponsored products0 – 20 points
Professional skill0 – 20 points
Creativity0 – 30 points
Taste0 – 30 points
Class 5

HOT COOKING - FISH FILLET

  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a Main course Free style
  3. Competitors will receive 500g of Barramundi (Skin on) on the day of the competition.
  4. All other ingredients and plates to be supplied by the competitor.
  5. Recipe required in kitchen.

Judging Criteria:

Material brought/ Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
Class 6

HOT COOKING - POULTRY

  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive 3 Chicken Breasts (Skinless / Boneless) and the following sponsor
    products on the day of the competition.

    Total Seasonings: Knorr Chicken Seasoning Powder, Knorr Chicken Seasoning Powder MSG
    Free, Knorr Biriyani Mix, Knorr Lime Seasoning Powder, Knorr Aromat Seasoning Powder,
    Knorr Crispy Coating Mix, Knorr Spicy Marinade
    Total Sauces: Tomato Pronto Sauce, Knorr Demi-Glace Brown Sauce Mix, Knorr Thai Sweet
    Chili Sauce
    Must use minimum 3 products (Seasonings & Sauces) to prepare the main course (2 nos.)
    Out of all the seasoning powders Knorr Chicken Seasoning Powder compulsory to use.

  4. The dish must be presented on 2 individual plates with appropriate garnish.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
Class 7

HOT COOKING – SEAFOOD

  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive 200g Fish fillet (Barramundi), 150g Prawns, 150g Calamari on the
    day of the competition.
  4. The dish must be presented on 2 individual plates with appropriate garnish.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
Class 17

BBQ SAUSAGE PLATTER

  1. Duration: 45 minutes
  2. To prepare one hot BBQ Platter for 2 people using 3 different varieties of Sausage from the
    following.
    Chicken sausage products (Chicken cocktail mix or chicken breakfast mix (karapincha/yarl/normal
    breakfast sausage), Chicken cervelat sausage, Chicken frankfurters), Pork sausage products (Pork
    cumberland sausage, Pork bratwurst sausage, Bavarian weisswurst sausage).
  3. Max weight of sausage used 750g.
  4. Accompanied by 3 different sauces, and Coleslaw prepared on the day of the event.
  5. All ingredients to be supplied by the competitor.
  6. Recipe required in kitchen.

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
Class 8

ASIAN NOODLES

  1. Duration: 30 minutes
  2. To prepare and present 2 portion of a Main course using noodles as the main ingredient.
  3. Dish must be presented on a 2 individual plates
  4. Plates to be supplied by the competitor
  5. All ingredients to be supplied by the competitor
  6. Recipe required in kitchen.

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
Class 9

DESSERTS

  1. Duration: 1 ½ hours
  2. To prepare and present two different desserts two portions of each.
  3. Mandatory to use one variety of chocolate (Dark, Milk, White), Kalo Biscuit and Pebbles
  4. Sponsor Ingredients will be provided on the day of the competition.
  5. Competitors are required to bring along the pre-prepared base of the dessert.
  6. Other ingredients for the garnish and decoration to be supplied by the competitor.

Judging Criteria:

Mise-en-place and cleanliness0 – 5 points
Mise-en-place and cleanliness0 – 20 points
Creativity and Presentation0 – 25 points
Taste0 – 50 points
Class 10

TEAM CHALLENGE

 

  1. Duration: 1 ½ hours
  2. A Team of two chefs from the same establishment.
  3. To prepare and present a hot appetizer, a hot main course and dessert. (2 portions of each)
  4. Each competitor will receive 2 Chicken breasts (Skinless / Boneless) on the day of the completion.
  5. Food to be presented on separate plates.
  6. All other ingredients and plates to be supplied by the competitor.
  7. Recipe required in kitchen.

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
Class 11

YOUNG CHEF

  1. Duration: 1 ½ hours
  2. To prepare and present 1 appetizer and 1 main course dish. 2 portions of each presented on
    individual plates.
  3. Must use minimum 3 sponsor products (Seasonings, Sauces & Dressings) to prepare 1 appetizer
    and 1 main course (2 nos.) Out of all the seasoning powders Knorr Chicken Seasoning Powder
    compulsory to use.
    Total Seasonings: Knorr Chicken Seasoning Powder, Knorr Chicken Seasoning Powder MSG
    Free, Knorr Biriyani Mix, Knorr Lime Seasoning Powder, Knorr Aromat Seasoning Powder,
    Knorr Crispy Coating Mix, Knorr Spicy Marinade
    Total Sauces: Tomato Pronto Sauce, Knorr Demi-Glace Brown Sauce Mix, Knorr Thai Sweet
    Chili Sauce
    Total Dressings: Hellmann’s Classic Mayonnaise
  4. All other ingredients and plates to be supplied by the competitor.
  5. The competitor should be below 26 years of age on the day of the competition.

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
Class 12

HOT PASTA MAIN COURSE

  1. Duration: 30 minutes
  2. To prepare and present 2 portions of main course.
  3. Dish must be presented on 2 individual plates with appropriate garnish.
  4. Each competitor will receive “Penne” Roza Pasta on the day of the competition.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.

Judging Criteria:

Mise-en-place and cleanliness0 – 10 points
Correct Preparation0 – 25 points
Service0 – 5 points
Creativity and Presentation0 – 10 points
Taste0 – 50 points
Class 13

TYPICAL SRI LANKAN MEAL

  1. Duration: 1 hour
  2. To prepare and present 2 portions of a typical Sri Lankan meal. Comprising one rice dish, one
    meat dish and vegetable and condiments using minimum 3 sponsor products as follows.
  3. Competitors will receive Chilli Pieces, Chilli Powder, Unroasted Curry Powder, Roasted Curry
    Powder, Jaffna Curry Powder, Pepper Whole, Cinnamon Sticks, Cardamom, Clove     on the
    day of the competition.
  4. All other ingredients and plates to be supplied by the competitor.
  5. Recipe required in kitchen.

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
Class 14

TEA CHALLENGE

  1. Duration: 15 minutes
  2. To prepare and present 2 portions of a Tea Cocktail.
  3. 1 portion to be presented in a cocktail glass suitably garnished, and the other portion into 3 small
    glasses for tasting by the judges.
  4. Brewed tea can be brought in by the competitor.
  5. Cookies to be served with the cocktails.

Judging Criteria:

Creativity and Presentation0 – 10 points
Method of Work0 – 20 points
Correct Preparation0 – 20 points
Taste0 – 50 points
Class 15

ICED MOCKTAIL

  1. Duration: 5 minutes
  2. To prepare and present 2 portions of a mocktail.
  3. Each competitor will receive TJC Mango Puree which must be used on the day of the
    competition.
  4. 1 portion to be presented in a cocktail glass suitably garnished, and the other portion into 3
    small glasses for tasting by the judges.
  5. All other ingredients to be to be supplied by the competitor.

Judging Criteria:

Creativity and Presentation

0-10 points

Method of Work

0-20 points

Correct Preparation

0-20 points

Taste

0-50 points

 

Class 16

CREATIVE TABLE SET-UP

  1. To set-up a round table for 4 people with the theme: Free Style. The set-up must include table
    cloth, centerpiece, table mats, chinaware, glassware and menus. Table setting must have a theme,
    maximizing the use of local products, two participants may work as a team but each team must be
    registered under one name.
    • Table Space allowed.
    • Table will be round shape & will be provided by the organizers
    • Creativity, Innovation and uniqueness of setting will be a major judging point.
    • Menu composition in accordance with equipment set-up
    • Size of the table 4 feet (diameter)

Judging Criteria:

Creativity and Presentation

0-40 points

Originality & Uniqueness

0-30 points

Practicality

0-20 points

F & B menu harmony and in line with theme being
featured

0-10 points

Cooking & Preparation Guidelines:

  1. Vegetable can clean peeled, washed, cut, must be raw (tomatoes may be blanched and peeled and broad beans
    may be shelled).
  2. Pasta or dough can be prepared but not cooked
  3. Fish or Shellfish can be cleaned, filleted but not portioned nor cooked.
  4. Meats or Poultry can be deboned, not portioned, not trimmed, sausages to be prepared fresh in the kitchen,
    grinded meat can be brought in, bones may be cut into small pieces
  5. Mousses can be minced and must be made finish during the competition.
  6. Sauces cab be reduced but not finished or seasoned
  7. Stocks are permitted
  8. Any dressings must be made during the competition.
  9. Fruit Coulis – Puree is allowed but must be finished during the competition.
  10. Pastry sponges can be pre-made but not cut or shaped
  11. All competitors have to prepare their own induction cooking utensils and ingredients for the competition
  12. Competitors must leave the work station in a neat and tidy condition; this is part of the judging criteria
  13. The Organizer will not be responsible for any loss or breaking of utensils.
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