Organized By - World Association of Chefs' Societies...CZ Restaurant Group International Event Management Ministry Of Youth & Sports Malaysia Ministry Of Tourism & Culture Malaysia

Organized By:

Co-organized By:

Official Media By:Official Hotel By: Official Transportation By:

Endorsed By: Supported By:

Sponsored By:

Fully Supported By:

Ministry Of International Trade & Industry Malaysia

Ministry Of Federal Territories Malaysia

Chef Association Of Malaysia 2016

Mercy Chefs

CZ Restaurant Group

International Event Management

Ministry Of Youth & Sports Malaysia

Ministry Of Tourism & Culture Malaysia

Badan Amal Kasih IbuWilayah Persekutuan

Foundation

World AssociationOf Chef Societies

Putrajaya Corporation

TV3 Malaysia

Warga Cinta NegaraMalaysia Association

Dorsett HotelPutrajaya

Shangri-La HotelPutrajaya

Marina PutrajayaSdn Bhd

Public Transport PutrajayaTravel & Tours Sdn Bhd

Utusan Malaysia

4 RULEBOOK: ICHEF BATTLE OF THE 6 CONTINENTS

ZUBIR ZAINAmbassadoriCHEF Battle Of The 6 ContinentsiFACE Putrajaya International Food & Cultural Exchange Festival 2017

Dear Fellow Chefs,

I have a great pleasure to invite you and your organization to participate in the first iCHEF Battle of Six Continents 2017 in conjunction with the iFACE Putrajaya International Food & Cultural Exchange Festival from 24th - 26th March 2017 at Dataran Putrajaya, Presint 3, Putrajaya. This event is organized by Finemen Holdings (M) Sdn Bhd and hosted by Ministry of Federal Territories

iFACE Malaysia is the First International Food & Cultural Exchange Festival concept ever held within the exclusive boundries of Putrajaya, which is more than just a Federal Goverment administrative capital city but a structured planned city inundated with public buildings, bridges, monuments, palace, exquisite landscape with beautiful panoramic garden and parks, lakes and wetlands making it a ‘City in a Garden’. Each building in Putrajaya has its own charateristic with unique and modern architecture and some renderings of the buildings come with tinges of Malaysian heritage and culture. Putrajaya is not just a city but the world first intelligent city which is a convergence of heritage, design and technology.

iCHEF Battle of Six Continents 2017 will provides and international platform for chef around the continents to compete in the culinary and patisserie championship level. Precise significance is placed on primeval neatness, organization and diversity of the preparation of dishes which will be acknowledge by International Jury originating from 6 Continents of the world.

There are 26 classes of competition events to be stayed for competition from different categories of cold display, artistic, individual and team hot cooking where the iCHEF Six Continents Live Hot Cooking Team Challenge will be the highlight and the most to be seen. We are expecting more than 700 chefs battling it out for the recognition and vying for the various individual Most Oustanding Awards, iCHEF Hot Cooking Team Challenge (Malaysian) and iCHEF Hot Cooking Team Challenge(International)

We anticipate that iChef iFACE Malaysia 2017 will attract various interested parties from the Culinary Arts and Hospitality industries . Therefore, we hope the creation of iChef iFACE Malaysia 2017 shall benefit the participants and the global community in upscaling culinary and patisserie championship globally.

We are eager to welcome international culinary team from 6 continents to be part of this exciting event, especially battling in the iCHEF 6 Continents Hot Cooking Team Challenge

I would like to express my heartfelt appreciation and thank you to the organizer, professional chef in our general committee, judges, sponsors and media partners for their wholehearted support in making this event a successful one. To those competing in iCHEF Battle of Six Continents, i wish all of you the best of luck.

Culinary Regards,

Zubir Zain

CONTENTS

5RULEBOOK: ICHEF BATTLE OF THE 6 CONTINENTS

Competition Categories

Entry Requirements

Entry Fee

Cold Display, Patisserie Display and Practical Hot Cooking

Cold Display Category

Patisserie Category

Artistic Category

Hot Cooking Category

Team Challenge Category

Awards & Prizes

Rules & Regulations

Registration Form

Recipe Form

6

7

8

10

11 - 12

13 - 18

19 - 21

22 - 29

31 - 37

39

40 - 41

42 - 44

45

COMPETITION CATEGORIES


Category : Individual Class

Category : Team Challenge

Cold Display

Class 01 6 Continents - Plated Appetizers

Class 02 6 Continents - 4 Plate Dishes

Class 03 6 Continents - Selection of Tapas

Class 04 6 Continents - Apprentice 4 Course Set Menu

Patisserie

Class 05 6 Continents - Plated Desserts

Class 06 6 Continents - Petits Fours or Pralines

Class 07 Elegance Stylish Wedding Cake

Class 08

Class 08A

Class 08B

Class 08C

Dress the Cake

Pastry Art Showpiece - Display

6 Continents - Free Style Confectionary - Display

6 Continents - Sweet Sensation - Practical

Hot Cooking

Class 12 Malay Ethnic Ketupat & Rendang Challenge

Class 13 Innovative Malaysian Nasi Lemak

Class 14 6 Continents - Fish/Seafood Main Course or Combination

Class 15

Class 16

Class 17

Class 18

6 Continents - Meat/Poultry Main Course

6 Continents - Apprentice Main Course

Create Your Own Pasta - Practical

The Art of Sushi - Practical

Artistic

Class 09 Ice Breakers

Class 10 Fruit and Vegetable Carving - Practical

Class 11 Fruit and Vegetable Carving - Display

Class 20

Ethnic Malaysian Cuisine - Hidang Sekeluarga2 Chefs (Malay/Chinese/Indian/Nyonya/Punjabi)

1 Leader, 2 Chefs, 1 Pastry Chef (Malaysian)

1 Leader, 2 Chefs, 1 Pastry Chef (International )

Class 21 iCHEF Battle of 6 Continents Team Challenge

Class 22 iCHEF Battle of 6 Continents Team Challenge

Class 23

Class 19

Crystal Ice Masterpiece - 2 Artists

The Ultimate Breakfast Board - 2 Chefs ( New Class )

( New Class )

( New Class )

( New Class )

( New Class )

( New Class )

ENTRY REQUIREMENTS


Registration Details:

This competition is open to all professional / amateur chefs and cooks from any hotels, restaurants, home & industry catering aged above 18 years old on the date of competition. All applications must be accompanied by full payment before entry can be processed.

Registration Forms are attached in the Rule Book and ensure the payments are submitted together.Faxed Registration Forms must be accompanied with payment details in order for the entries to be processed.

Entry fees are non-refundable, unless classes are full and competitors do not wish to register for alternative classes.

Submission of Registration Forms indicates acceptance of the Rules and Regulations of the iCHEF Battle of 6 Continent 2017.

Registration fees must be paid in Ringgit Malaysia. All payments are to be made payable by bank draft / cheque / money order or internet banking to:

Account Name: Vision Culinary Enterprise Bank : CIMBAccount No : 8008142828

For overseas participants payment should be made to: Account Name : Vision Culinary Enterprise Bank : CIMBAccount No : 8008142828Swift Code : CIBBMYKL

Please DO NOT send cash by mail.

Deadline of registration is on 10th February 2017. Acceptance is on a first-come-first-served basis.

Registration Forms (either typewritten or neatly handwritten) with entry fees to be submitted to:

iCHEF Battle of 6 Continents SecretariatBlock 5, 1-37 Laman Seri Business ParkJalan Persiaran Sukan, Seksyen 1340100 Shah Alam , SelangorMalaysia

Tel: +603 5524 6966 / +6019 610 5783 | Fax: +603 5524 7966

Email: [email protected]

Website :www.ichefbattleofsixcontinents.com

ENTRY FEE


Individual Class - Cold Display

Individual Class - Artistic

Individual Class - Patisserie

Individual Class - Hot Cooking

Class 01

Class 09

Class 05

Class 12

RM180.00

RM180.00

RM180.00

RM180.00

6 Continents - Plated Appetizers

Ice Breakers

6 Continents - Plated Desserts

Malay Ethnic Ketupat & Rendang Challenge

Class 02

Class 10

Class 06

Class 13

RM180.00

RM180.00

RM180.00

RM180.00

RM180.00

RM150.00

6 Continents - 4 Plate Dishes

Fruit and Vegetable Carving - Practical

6 Continents - Petits Fours or Pralines

Innovative Malaysian Nasi Lemak

Pastry Art Showpiece - Display

6 Continents - Apprentice Main Course

Class 03

Class 11

Class 07

Class 14

RM180.00

RM180.00

RM180.00

RM180.00

RM180.00

RM180.00

6 Continents - Selection of Tapas

Fruit and Vegetable Carving - Display

Elegance Stylish Wedding Cake

6 Continents - Fish / Seafood Main Course or Combination

6 Continents - Free Style Confectionary - Display

Create Your Own Pasta - Practical

Class 04

Class 08

Class 15

Class 08A

Class 16

Class 08B

Class 17

Class 08C

Class 18

RM150.00

RM180.00

RM180.00

RM180.00

RM180.00

6 Continents - Apprentice 4 Course Set Menu

Dress the Cake

6 Continents - Meat / Poultry Main Course


The Art of Sushi - Practical

Team Challenge

Class 20

Class 19 RM500.00

RM400.00

Ethnic Malaysian Cuisine - Hidang Sekeluarga

The Ultimate Breakfast Board - Practical - 2 Chefs

2 Chefs (Malay/Chinese/Indian/Nyonya/Punjabi)

1 Leader, 2 Chefs, 1 Pastry Chef (Malaysian)

1 Leader, 2 Chefs, 1 Pastry Chef (International )

Class 21 RM750.00iCHEF Battle of 6 Continents Team Challenge

Class 22 RM1,500.00iCHEF Battle of 6 Continents Team Challenge

Class 23 RM350.00Crystal Ice Masterpiece - 2 Artists

( New Class )

( New Class )

( New Class )

( New Class )

( New Class )

( New Class )

INDIVIDUALCLASS

INDIVIDUAL CLASS


Cold Display, Patisserie Display and Practical Hot Cooking

Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations.

Note for Competitors:

Cold Display and Patisserie Display

Individual Hot Cooking Class

Competitors must report to the respective Counter at least 30 minutes before their schedule time. Competitors who did not present at their scheduled time will be considered as no-shows and will be disqualified.

The Organizer will not be responsible for any loss or damage of any utensils.

The Organizer reserves the right to revise the schedule of competition.

Name cards or logos of the working place of the competitor may be placed in proper manner after judging has been completed.

Kitchens for Hot Cooking will open from 0630hrs. The first Hot Cooking session start at 0700hrs (judging begins at the same time).

Competitors must prepare the Recipe Form for Judges’ perusal during the competition.

The halls for cold displays will only be open from 0400hrs and by 0700hrs all participants are required to leave the hall. Judging begins at 0700hrs for cold displays.

A theme or name and Recipe Form must be placed beside the display exhibits. Display entries will be exhibited daily and will need to be cleared when the exhibition ends daily at 1800hrs and at 1600hrs on the last day. ONLY Elegance Stylish Wedding Cake (class 07) will be exhibited for all the 3 days of the show and will be collected at 1600hrs on the last day unless deterioration beyond acceptable standards have taken place. Please take note that no clearing of exhibits will be allowed before closing time (1800hrs daily and 1600hrs on the last day). Removal must be completed by 1830hrs to facilitate table dressing for the following day. The Organizer reserves the right to dispose of uncollected exhibits. No power point is provided at the competition area. Table space allotted for display classes: 100cm x 90cm.

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INDIVIDUAL CLASS


COLD DISPLAY6 Continents refered to - North America, South America, Africa, Europe, Asia and Australia

Class 01 6 Continents - Plated Appetizers Class 02 6 Continents - Plate Dishes Class 03 6 Continents - Selection of Tapas Class 04 6 Continents - Apprentice 4 Course Set Menu

Class 01 • 6 Continents - Plated Appetizers

To display 4 different appetizers – 2 cold and 2 hot displayed cold. Name of menu creation, originality,ingredients utilization and preparation technic should represent and reflect the origin cuisine any 4 out of 6 continents. Aspic should be glazed on all items except crispy or baked dough.Each portion for 1 person, suitable for restaurant a la carte service.

Class 02 • 6 Continents - Plate Dishes

To display 4 different hot dishes which are to be prepared in advance and displayed cold. Each should be a main course with the appropriate starch and its own garnish. Aspic should be glazed on all items except crispy or baked dough.Name of menu creation, originality, ingredients utilization and preparation technic should represent and reflect the origin cuisine any 4 out of 6 continents Each portion for 1 person, suitable for restaurant a la carte service.

Class 03 • 6 Continents - Selection of Tapas

To display the tapas consistently in 6 different types – 3 cold and 3 hot displayed cold. To prepare 6 pieces of each type. Aspic should be glazed on all items except crispy or baked dough.Name of menu creation, originality, ingredients utilization and preparation technic should represent and reflect the origin of each 6 continents cuisine

Class 04 • 6 Continents Apprentice 4 Course Set Menu

To prepare in advance and display cold. A 4-course set menu with appropriate garnishes for one (1) person shall consist of: • 1 x seafood appetizer • 1 x soup-clear, puree or bisque • 1 x meat/poultry/game main course • 1 x dessert

Name of menu creation, ingredients utilization, preparation technic should represent and reflect the origin 4 out of 6 continents cuisine.

INDIVIDUAL CLASS


Nutritionally well balanced in keeping with modern tastes. Colour and flavour should enhance each other, practical digestable and light.

Judgement is primarily based on the artistic work, but also on the degree of difficulty and the effort expended.

The size of the plate must be appropriate to the dish and the number of persons. General impression of a dish which is appetizing, elegant, esthetically pleasing.

The classic names should respond to the original recipes, correct basic preparation of the food, correct roasting time for meat and fish. Dishes conceived hot but exhibited cold and all cold dishes must be glazed with aspic (for preservation purpose only).

Clean arrangement, no artifical decorations, no time consuming arrangements, exemplary plating in order to make practical serving possible.

Composition

Degree of Difficulty / Creativity

Presentation and Portion Size

Correct Professional Preparation

Arrangement and Practical Serving

0 - 10 points

0 - 10 points

0 - 20 points

0 - 30 points

0 - 30 points

Judging Criteria (Class 01 - Class 04)


PATISSERIE6 Continents refered to - North America, South America, Africa, Europe, Asia and Australia

Class 05 - 6 Continents - Plated Desserts Class 06 - 6 Continents - Petits Fours or Pralines Class 07 - 6 Continents - Elegance Stylish Wedding Cake Class 08 - 6 Continents - Dress the Cake Class 08A - Pastry Art Showpiece - Display (New Class) Class 08B - 6 Continents - Free Style Confectionary - Display (New Class) Class 08C - 6 Continents - Sweet Sensation - Practical (New Class)

Class 05 • 6 Continents Plated Desserts

To display a total of 4 different types of desserts: • 1 x Dessert with fruit as the main ingredient • 1 x Dessert with chocolate as the main ingredient • 1 x Dessert of your own choice • 1 x Dessert served in glass

All desserts are to be presented cold. Each portion for one person and suitable for a la carte service. Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged.Name of menu creation, originality, ingredients utilization and preparation technic should represent and reflect the origin 4 out of 6 continents cuisine

Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour.


Food items utilised must be in harmony with quantity and the number of persons indicated in the criteria. Presentation to be appetising, tasteful, elegant and modern style.

Correct basic preparation, corresponding to today’s modern patisserie.

Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.

Composition


Presentation / Innovation



0 - 10 points

0 - 10 points

0 - 20 points

0 - 30 points

0 - 30 points

Judging Criteria (Class 05)

INDIVIDUAL CLASS

INDIVIDUAL CLASS


Class 06 • 6 Continents Petit Fours or Pralines

To display 6 bite-sized pieces each of 6 different types of either Petit Fours or Pralines, suitable for service. Exactly 36 pieces must be presented and each piece to weigh between 8-12grams.Practicality is essential for today’s modern dining experience. No commercial moulds are allowed. Showpieces should enhance the presentation and it will be judged.

An extra plate of 1 portion of each type (6 pieces) to be set aside from the display table for tasting by judges.

Name of menu creation, originality, ingredients utilization and preparation technic should represent and reflect the origin of 6 continents cuisine

The variety display has to be corresponded with the criteria requested.

Food items utilized must be harmony with quantity and the number or persons indicated.

The names of the dishes should correspond with the recipes. Points will be awarded for the correct basic preparation of the food.


Well balanced from a nutritional point of view. The taste, flavours and textures should conform to today’s standard.

Variety

Presentation and Overall Impression

Correct Preparation and Naming


Taste and Texture

0 - 10 points

0 - 20 points

0 - 20 points

0 - 20 points

0 - 30 points



Class 07 • Elegance Stylish Wedding Cake

3 tiers cake not exciding 150cm height.All tiers should incorporate a wedding design, modern and contemporary.Cakes is entirely decorated by hand and all decorations must be edible with the exception of pillars.The lowest tier of the cake must be edible and will be tasted and inspect by the judges. Royal icing, pastillage or any other appropriate may be used. Wedding cake must stay on dsiplay until the last day of the show. Organizer will dispose all exhibits uncollected after 1600 on the last day

Class 08 • Dress The Cake - Practical

To decorate within 120 minutes (2 hours) finished sponge cake ( competitor to bring own choice). All decorating ingredients must be edible and mixed on the spot.Sugar can be cooked but not modelled. Sugar syrup is allowed. Chocolate and royal icing can be prepared but not shaped.There are no height restrictions to the finished piece.Sponge cake either plain or with fillings should be round (40 cm diameter) or square (40 cm x 40 cm).Only 1 cake is allowed. All ingredients, utensils, implements etc are to be provided by the competitors. Completed cakes is to be displayed until the last day of the show and will be disposed by organizer at 1600pm. Organizer will provide a table and 2 power points of (220V) but no chiller/freezer.No food or working items to be placed on the floor

As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays.

Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles.

This is judged by the artistry, competency and expert work involved in the execution or preparation of the exhibit.

Suitability In Complementing Food Displays

Presentation and General Impression

Technique and Degree of Difficulty

0 - 20 points

0 - 30 points

0 - 50 points


Planned arrangement of materials for trouble free working. Work station to be kept neat and tidy.

Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles


Preparation of Cakes and Cleanliness of Work Station

Presentation and General Impression

Technique and Degree of Difficulty

0 - 10 points

0 - 40 points

0 - 50 points


INDIVIDUAL CLASS

INDIVIDUAL CLASS


Class 08A • Pastry Art Showpiece - Display (New Class)

To display a showpiece of either:

• Marzipan• Dough• Chocolate• Pastillage• Blown or Pulled Sugar

To display a showpiece of competitior’s own choice. No mould, frames or wires are allowed. Points will be deducted for non-compliance.

There are no height restriction .The showpiece must be on display till last day of the show. Organizer will dispose exhibits uncollected after 1600 on the last day of the exhibition

As the exhibits are meant to be displayed on a buffet table, they should be designed to compliment food displays.

Depending on material used, the finished exhibit must present a good impression based on asthetic and ethical principles.



Creativity and General Impression

Technical Skills and Degree of Difficulty

0 - 20 points

0 - 30 points

0 - 50 points

Judging Criteria (Class 08A

Class 08B • 6 Continents Free Style Confectionary - Display (New Class)

To display 1 (one) 25cm whole cake of competitor own choice and three (3)different types of pastries (petite gateau), 3 pieces per each type and each piece weigh between 60-80gms. All ingredients used must be edible. The judge may cut and inspect when necessary.Practical and update presentation is required.

Name of menu creation, originality, ingredients utilization and preparation should represent and reflect the origin any of 6 continents

Menus and recipes required.


Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour.

Food items utilized must be in harmony with quantity and numbers of person indicated in the criteria. Presentation to be appetizing, tasteful, in an elegant modern style.


Correct basic preparation, corresponding to today’s modern patisserie.


Composition

Presentation / Innovation




0 - 10 points

0 - 10 points

0 - 30 points

0 - 30 points

0 - 20 points

Judging Criteria (Class 08B)

Class 08C • 6 Continents Sweet Sensation - Practical (New Class)

To prepare and present 1(one) type of dessert in individual plate (1 (one) plate for display and 1 (one) for judging within a period of 60 minutes (1 hour). Dessert can be either cold or hot or a combination of both.

Competitor need to bring their own ingredients, utensils and chinaware. Garnishes/decoration, basic sauces/coulis are allowed to be prepared in advance, the main product has to be prepared on the spot. Judges will taste your exhibits on flavours, texture and presentation.

Organizer will provide 4 stove burner with oven for every participant, upright chiller, freezer and combi oven to be shared.

Name of menu creation, originality and ingredients utilization and preparation should represent and reflect the origin any of 6 continents.

Menus and recipes required in kitchen.

INDIVIDUAL CLASS

INDIVIDUAL CLASS


Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Planned arrangement of materials for trouble-free working and service; correct utilization of working time to ensure punctual completion.

Correct basic preparation of food, corresponding to today’s culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients. Kitchen Organization, Food Hygiene is a must.

As this is a time limit competition, participants are expected to show cooking skills. Your entry must not be completed with more than 10 minutes left on the clock.

Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetizing appearance is required.

The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavor and color, the dish should conform to today’s standards of nutritional values.

Material Brought / Mise-en-place


Service

Arrangement & Presentation / Innovation

Taste

0 - 10 points

0 - 25 points

0 - 5 points

0 - 10 points

0 - 50 points

Judging Criteria (Class 08C)


ARTISTIC Class 09 - Ice Breakers Class 10 - Fruit and Vegetable Carving-Practical Class 11 - Fruit and Vegetable Carving-Display

Class 09 • Ice Breakers

To execute an ice carving showpiece within 60 minutes of competitors’ own preferred design. Each competitor will be provided with 1 block of ice measuring 120cm x 50cm x 30 cm. No replacement if there is breakage. Ice carving should consist 2 different artwork and must show skills of attaching ice. Competitors will have to provide their own tools. Welding with dry ice is allowed, but must be provided by the participants.

Electrical tools are allowed. A standard 240w power point will be provided. Competitors are to bring their extension cord. No coloring of the ice is allowed.

In order to be judged, sculptures must remain standing until the judging process is completed, in which it may take up to approximately 30 minutes.

Use of ice

Proportion or symmetry

Technical skill

Design and composition

Attention to details

Finished appearance

Technical Skill & Difficulty

Design Composition

Artistic Impression

Creativity

0 - 10 points

0 - 20 points

0 - 10 points

0 - 10 points

0 - 10 points

0 - 10 points

0 - 20 points

0 - 10 points


INDIVIDUAL CLASS

INDIVIDUAL CLASS


Class 10 • Fruit and Vegetable Carving - Practical

To execute a fruits & vegetables carvings within a time limit of 90 minutes and display upon completion. No pre-slicing, peeling, carving or pre-preparation of vegetables with the exception of yam & pumpkin before the competition begins. Exhibits will have to be displayed upon - completion of practical work. A minimum compulsory item to be used consists of Pumpkin, Honey Dew, White Radish, Papaya and Yam.

Display table allocated is 120cm x 90cm

Difficulty


Structural techniques


Finished appearance

Technical Skill

Design Composition

Artistic Impression

Creativity

0 - 10 points

0 - 20 points

0 - 10 points

0 - 10 points

0 - 10 points

0 - 15 points

0 - 25 points



Class 11 • Fruit and Vegetable Carving - Display

A freestyle fruits and vegetables carving to be prepared in advanced and brought for dispaly. Participants will be given a working table of 120cm x 90cm (oblong table). Showpiece must be compatible for buffet table.

Carvings should be more than 50% of the fruit or else are not be considered. There should consist 6 (six) different floral carving designs. Other decorative items could be placed on table in prior to enhance end product. A base to support the complete carving will be allowed. Minimum compulsory items to be used should consist of:Watermelon, honeydew, papaya, radish, and carrot.

As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays.

Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles



Presentation & General Impression

Technique & Degree of Difficulty

0 - 20 points

0 - 30 points

0 - 50 points


INDIVIDUAL CLASS

INDIVIDUAL CLASS


HOT COOKING Class 12 - Malay Etchnic Ketupat & Rendang Challenge Class 13 - Malaysian Innovative Nasi Lemak Class 14 - 6 Continents Fish / Seafood Main Course or Combination Class 15 - 6 Continents Meat / Poultry Main Course Class 16 - 6 Continents Apprentice Main Course Class 17 - Create Your Own Pasta - Practical (New Class) Class 18 - The Art of Sushi - Practical (New Class)

Notes for Competitors:

From Class 12 – 19, each competitor is restricted to one entry in any one class. Please take note that priority will be given to competitors taking 1 Cold Display classes (class 01-03 ) and Hot Cooking (class 14-19), thereby being eligible for the Most Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award depending on the overall result. Apprentice Class (class 16) competitors’ age should not exceed 25 years old. The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier to cater for final results tally. No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms once judging is completed. Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove with 4 top burners, oven, a sink and a fridge (to share). Please take note that you are allowed to bring your cooking utensils and ingredients. However, the items will be your own responsibility.Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves the right to disqualify the competitor if the rules are not adhered to. No supplementary equipment will be available. It is the competitor’s responsibility to bring all their required items. The Organizing Committee will not be responsible for loss or breakage of competitors’ belongings. Recipe Form required in the kitchen during competition. Judging will take into account the condition of the kitchen after your turn. Strictly no pork & part of pork infused are allowed to be used for all dishes.

Note for pre-preparation for the Hot Cooking classes: • Salad can be cleaned and washed but not portioned. • Vegetables/fruits can be peeled, cut but not cooked. • Pasta and dough can be prepared but not cooked. • Fish/seafood/shellfish can be cleaned, filleted but not portioned or cooked. • Meat/poultry can be portioned but not cooked. • Mousses need to be made in the competition but minced items are allowed. • Pre-marinating of protein is permitted. • Sauces can be reduced but not finished or seasoned. • Stocks can be bringing into competition. • Dressings are to be made in competition. • Coulis-puree can be brought in but needs to be finished in competition. • Sponges can be pre-made but not cut or shaped.

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Class 12 • Malay Ethnic Ketupat & Rendang Challenge

To prepare and present your choice of Malay traditional ketupat with chicken, beef, lamb, duck or seafood rendang for 8 people within a period of 90 minutes (1.5 hours). No pre preparation is allow.

Prepare on the spot - 8 Ketupat (Glutinous Rice – 30-40gm each) & chicken, beef, lamb, duck or seafood rendang for 8 portion to be presented on a big platter for 6 (six) people for display & 2 (two) plates for judging.

The participants have to provide their own ingredients, cooking utensils and cooking apparatuses.Recipe required in kitchen








Service


Taste

0 - 10 points

0 - 25 points

0 - 5 points

0 - 10 points

0 - 50 points


INDIVIDUAL CLASS

INDIVIDUAL CLASS


Class 13 • Malaysian Innovative Nasi Lemak

To prepare and present 2 plates of Nasi Lemak within a time limit of 60 Min (1 hour). The Nasi Lemak (rice) should be preserved in a classic and original taste but the competitors are required to demosntrate their creativity in twisting the authentic way of cooking and serving traditional nasi lemak into a creative, modern and innovative presentation. Classic accompaniment as Ikan Bilis (Anchovies), Egg, Peanuts, Cucumber are compulsory with additional of 2 side dishes of main Proteins (choice of Beef, Lamb, Chicken, Squid, Fish, Prawns or Lobster)

One (1) set for Display & One (1) Set for Judging. Presentation must be accompanied appropriate garnishes and sauces. Competitors must provide appropriate serving dishes. No pre-prepared ingredients, sauces and/or ready made pastes are allowed.Recipe required in kitchen


Correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starches and accompaniment. Kitchen Organization, Food Hygiene is a must.


Clean arrangement, with no artificial garnishes and no time consuming arrangements. Dish should presented in modern and innovative but not overdoing to ensure an appetizing appearance is required. This class required an innovative and modern style of presentation.




Service


Taste

0 - 10 points

0 - 25 points

0 - 5 points

0 - 20 points

0 - 40 points



6 Continents refered to - North America, South America, Africa, Europe, Asia and Australia

Class 14 • 6 Continents - Fish / Seafood Main Course or Combination

To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either fish or seafood or as a combination. Name of menu creation, ingredients utilization, originality and cooking style should represent and reflect the origin any of 6 continents cuisine

The weight of either fish or seafood shall be at 120-140gm per portion. Competitor’s choice of accompaniments and garnishes to compliment the dish. Recipe required in kitchen

Class 15 • 6 Continents - Meat / Poultry / Game Main Course To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either: a) beef; b) lamb; c) chicken; d) duck

The weight of either meat or poultry shall be at 140-160gm per portion. Name of menu creation, ingredients utilization, originality and cooking style should represent and reflect the origin any of the 6 continents cuisine

Competitor’s choice of accompaniments and garnishes to compliment the dish. Recipes required in kitchen

Class 16 • 6 Continents - Apprentice Main Course

To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either beef, lamb, chicken, fish or seafood or as a combination. Name of menu creation, ingredients utilization, originality, cooking style and presentation should represent and reflect the origin any of 6 continents cuisine.

The weight of either fish or seafood shall be at 120-140gm per portion and meat or poultry at 140-160gm per portion.

Competitor’s choice of accompaniments and garnishes to compliment the dish. Recipes must be provided.

Strictly no pork & part of pork infused are allowed to be used for all dishes.

INDIVIDUAL CLASS

INDIVIDUAL CLASS









Service


Taste

0 - 10 points

0 - 25 points

0 - 5 points

0 - 10 points

0 - 50 points



INDIVIDUAL CLASS

Class 17 • Create Your Own Pasta - Practical (New Class)

To prepare and present 1(one) homemade fresh stuffed pasta dish within a period of 45 minutes. Pasta can be in a form of ravioli, tortellini, cannelloni, agnoloti, fagotini or any others types of stuffed pasta.

Filling could be meat, fish or seafood, game, poultry, vegetables and cheese.To be presented in 2 individual pasta dish as a main course, 1(one) plate for display and 1(one) plate for judging.

Basic pasta dough can be prepared in advance and brought in.



Correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Kitchen Organization, Food Hygiene is a must.






Service


Taste

0 - 10 points

0 - 25 points

0 - 5 points

0 - 10 points

0 - 50 points


INDIVIDUAL CLASS


Class 18 • The Art of Sushi - Practical (New Class)

To prepare and present in 45 minutes 4 types of most innovative and creative free style sushi:

1 plate (4 types x 3 pieces each) for display 1 plate (4 types x 3 pieces each) for judging.

All competitors must bring their own ingredients and tools. Ready cooked sushi rice are allowed to be prepared in advance and brought in however it is not a compulsory to create all sushi using sushi rice. It’s a free style modern and innovative created sushi.

Sauce/dip must compliment the sushi.

Judges will taste your exhibits on flavours, texture and presentation.

No stove or cooking equipment will be provided by the organizer however competitors are allowed to bring their own portable stove and frying wok/pot should it is required in their preparation



INDIVIDUAL CLASS




Clean arrangement with no artificial garnishes and no time consuming arrangements. Dish should be presented in modern and innovative but not overdoing to ensure an appetizing appearance is required .This class required an innovation and modern style of presentation.




Service


Taste

0 - 10 points

0 - 25 points

0 - 5 points

0 - 20 points

0 - 40 points


TEAMCHALLENGE


TEAM CHALLENGE

Class 19 • Ethnic Malaysian Cuisine - Hidang Sekeluarga - 2 CHEFS (Malay/Chinese/Indian/Nyonya/Punjabi)

To prepare and present, within 120 minutes (2.0 Hours), two sets of family style traditional MALAYSIAN ETHNIC CUISINE either Malay, Chinese, Indian, Nyonya or Punjabi.Menu consist of Appetizer, Soup, Rice Dish, 2 Protein dishes (Choices of Poultry, Seafood or Meat), Vegetable dish and Dessert.

One set for Display (4 persons) & one Set for Judging (4 persons). Presentation must be accompanied with appropriate garnishes and sauces. Competitors must provide menu and appropriate serving dishes. - Hidang Style / Family Meal Setting









Service


Taste

0 - 10 points

0 - 25 points

0 - 5 points

0 - 10 points

0 - 50 points



TEAM CHALLENGE

Class 20 • The Ultimate Breakfast Board - Practical - 2 CHEFS (New Class)

To prepare and present in 90 minutes (1.5 hour) breakfast board/tray comprising of 2 (two) set of western and 2(two) set asian, 1 (one) set each for display and 1 (one) set each for judging. Food should be served in small serving compartment/dish. Presentation to be appetizing, tasteful, innovative, in an elegant modern style.

Competitors must provide appropriate serving compartment/dishes-chinaware/wood/basket/glassware/cocote/ and tray/board.

Serving portion every dish is suitable for 1 person

Menus and recipes required in kitchen

Western breakfast tray should consist a creation of:

• Egg • Potato • Meat or Fish• Open faced sandwiches • Either homemade pancake/waffle or oats/grains/quinoa or any from bread product • Freshly made Western fruits compote• Freshly made breakfast shot/juice

Asian breakfast tray should consist a creation of:

• Rice• Noodles • Chicken or Meat• Asian breakfast savoury snack• Asian ‘roti’/bun/pancake or tofu or any dish using wheat and coconut• Either homemade dim sum, gyoza, dumpling or similar, dough or pastry can be brought in• Freshly made breakfast shot/juice


TEAM CHALLENGE


Correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients. Kitchen Organization, Food Hygiene is a must.






Service


Taste

0 - 10 points

0 - 25 points

0 - 5 points

0 - 20 points

0 - 40 points



Class 21 • iCHEF Battle of 6 Continents - Team Challenge (Malaysian)

6 Continents refered to -North America, South America, Africa, Europe, Asia and Australia Open to teams from hotels, restaurants, culinary institution, airlines and catering organizations in Malaysia

Each team must comprise of: 1 Team Leader, 2 Chefs, 1 Pastry Chefs. Team leader is not allowed to involve in preparation and cooking, but he/she can monitor, guide the team and can plate up the dish during serving.

Preliminary Round:Teams shall prepare their own ingredients and will be allow 150 minutes (2.5 hours) to cook and served 7 set of 4 course set menu served individualy. 1set for display and 6 set for Judges tastingThe set must include: • Appetizer • Soup • Main Course • Dessert

After live cooking begins, by 120 minutes 1st course have to be served, followed by every 10 minutes serving the subsequent dishes. Dessert will be served at 150 minutes.

Name of menu creation, ingredients utilization, originality, cooking style and presentation should represent and reflect the origin any of the 6 continents cuisine.A menu must be placed on the table but will not be judged.Recipe required in kitchen.


Notes for preparation of food:Basic sauces, stock and dough can be brought.All protein can be trimmed and marinated but not portion and cooked.All items on plate must be edible. • Fish / seafood /shellfish can be cleaned, filleted but not portioned or cooked. • Meat / poultry can be portioned but not cooked. • Mousses need to be made in the competition but minced items are allowed. • Sauces can be reduced but not finished or seasoned. • Dressings are to be made in competition.

Final Round All ingredients will be in ‘Mystery Box’. All pre-prepared ingredients/products or mise-en-place are not allowed to bring into competition kitchen. Teams are required to prepare 7 sets of 3 course menu served individualy within 120minutes (2 hours).The set include Appetizer, Main Course and Dessert. 1 set for display and 6 sets for judges tasting. Name of menu creation, ingredients utilization, originality, cooking style and presentation should represent and reflect the origin any of the 6 continents cuisine.

Competition Schedule Briefing : 10 minutes Recipe and menu writing : 30 minutes Live cooking and tasting : 120 minutes After live hot cooking begin, by 100 minutes serving the 1st course, followed by every 10 minutes serving the subsequent dishes. Dessert will be serving at 120 minutes.

TEAM CHALLENGE


Class 22 • iCHEF Battle of 6 Continents - Team Challenge (International)

6 Continents refered to -North America, South America, Africa, Europe, Asia and Australia

Each team must comprise of: 1 Team Leader, 2 Chefs, 1 Pastry Chefs.Team leader is not allowed to involve in preparation and cooking, but he/she can monitor, guide the team and can plate up the dish during serving.

Preliminary Round:Teams shall prepare their own ingredients and will be allow 150 minutes (2.5 hours) to cook and served 7 set of 4 course set menu served individualy. 1set for display and 6 set for Judges tastingThe set must include: • Appetizer • Soup • Main Course • Dessert

After live cooking begins, by 120 minutes 1st course have to be served, followed by every 10 minutes serving the subsequent dishes. Dessert will be served at 150 minutes.

Name of menu creation, ingredients utilization, originality and cooking style should represent and reflect the origin any of the 6 continents cuisine.A menu must be placed on the table but will not be judged.Recipe require in kitchen.


Notes for preparation of food:Basic sauces, stock and dough can be brought.All protein can be trimmed and marinated but not portion and cooked.All items on plate must be edible. • Fish / seafood / shellfish can be cleaned, filleted but not portioned or cooked. • Meat / poultry can be portioned but not cooked. • Mousses need to be made in the competition but minced items are allowed. • Sauces can be reduced but not finished or seasoned. • Dressings are to be made in competition.

Final Round All ingredients will be in ‘Mystery Box’ will be provided by the organizer. All pre-prepared ingredients/products or mise-en-place are not allowed to bring into competition kitchen. Teams are required to prepare 8 sets of 3 course menu served individualy within 120minutes (2 hours).The set include Appetizer, Main Course and Dessert. 1 set for display and 7 sets for judges tasting. Name of menu creation, ingredients utilization, originality, cooking style and presentation should represent and reflect the origin any of the 6 continents cuisine

Competition Schedule Briefing : 10 minutes Recipe and menu writing : 30 minutes Live cooking and tasting : 120 minutes After live hot cooking begin, by 100 minutes serving the 1st course, followed by every 10 minutes serving the subsequent dishes. Dessert will be serving at 120 minutes.

TEAM CHALLENGE









Service


Taste

0 - 10 points

0 - 25 points

0 - 5 points

0 - 10 points

0 - 50 points


TEAM CHALLENGE


Class 23 • iCHEF Crystal Ice Masterpiece

Each Team comprises of: 2 Artist

Participant are required to submit their sketch to the judges on the competition day.The final masterpiece should be no less than 6’ in height with the original sketch that was submitted earlier

Showpiece need to be completed within 120 minutes (2 hours). Each team will be provided with 5 piece of ice blocks. No back up ice blocks will be provided if breakages happen

All teams must bring their own tools

No coloring of ice is allowed

In order to be judged, sculptures must remain standing until the judging is completed, which make take up to approximately 30 minutes

Safety measuresEach participant is responsible for his or her own safety as well as the safety of other competition and the general publicAll participant are also responsible for the safety of their sculptures Competitors must report to registration counter at least 30 minutes before their schedule time.Competitors not present at their scheduled time will be considered no shows and will be disqualified

Use of ice


Technical skill

Design and composition


Finished appearance

Technical Skill & Difficulty

Design Composition

Artistic Impression

Creativity

0 - 10 points

0 - 20 points

0 - 10 points

0 - 10 points

0 - 10 points

0 - 10 points

0 - 20 points

0 - 10 points


TEAM CHALLENGE

PRIZES, RULES& FORMS

AWARDS & PRIZES


Certificates of participation will be given to competitors who have completed all their classes of which they have registered.Respective medals will be awarded when the following points are attained:

iCHEF MOST OUTSTANDING CHEF AWARDComes with cash reward of RM5,000.00, Champion Trophy, Medal and Certificate, presented to the individual chef who

accumulates highest points in his/her 2 best classes:Individual Six Continents Cold Display (Class 01-03) and Hot Cooking (Class 14, 15, 17, 18, 19, 20)

iCHEF MOST OUTSTANDING PASTRY CHEF AWARDComes with cash reward of RM5,000.00, Champion Trophy, Medal and Certificate, presented to the individual chef who

accumulates highest points in his/her 2 best classes:Individual Six Continents Cold Display (Class 05-06) and Individual Cold (Class 07, 08, 08A, 08B)

iCHEF MOST OUTSTANDING ARTIST AWARDComes with cash reward of RM5,000.00, Champion Trophy, Medal and Certificate, presented to the individual chef

artist who accumulates highest points in his/her 2 best classes:Individual Artistic (Class 10-11) and Team Challenge (Class 23)

iCHEF MOST OUTSTANDING MALAYSIAN CUISINE AWARDComes with cash reward of RM5,000.00, Champion Trophy, Medal and Certificate, presented to the individual chef who

accumulates highest points in his/her 2 best classes:Individual Hot Cooking (Class 12-13) and Team Challenge (Class 19)

iCHEF MOST OUTSTANDING APPRENTICE AWARDComes with cash reward of RM3,000.00, Champion Trophy, Medal and Certificate, presented to the individual chef who

accumulates highest points in his/her 2 best classes:Individual Six Continents Cold Display (Class 04) and Individual Six Continents Hot Cooking (Class 16)

iCHEF BATTLE OF SIX CONTINENTS TEAM CHALLENGE (MALAYSIAN)Champion of this class will received a cash reward of RM15,000.00, iCHEF Champion Trophy, Medal and Certificate

1st Runnersup will received a cash reward of RM8,000.00, iCHEF Trophy, Medal and Certificate2nd Runnersup will received a cash reward of RM5,000.00, iCHEF Trophy, Medal and Certificate

iCHEF BATTLE OF SIX CONTINENTS TEAM CHALLENGE (INTERNATIONAL)Champion of this class will received a cash reward of RM20,000.00, iCHEF Champion Trophy, Medal and Certificate

1st Runnersup will received a cash reward of RM12,000.00, iCHEF Trophy, Medal and Certificate2nd Runnersup will received a cash reward of RM8,000.00, iCHEF Trophy, Medal and Certificate

Gold with Distinction

Gold

Silver

Bronze

Diploma

100 points

80 - 89 points

70 - 79 points

60 - 69 points

90 - 99 points


RULES & REGULATIONS

These rules must be read before submitting competition Registration Forms.

These competitions are open to any professional and students from hotels, restaurants, confectionaries, culinary institutions or catering organizations in Malaysia and other countries.

Every exhibit must be the bona fide work of the individual or team competitor and must not have been entered in other competitions.

Submission of a completed Registration Form shall constitute of an agreement to abide by the Rules & Regulations of iCHEF Battle Of The 6 Continents 2017.

An individual competitor can participate in as many classes as he/she wishes but is restricted to one (1) entry in any one class. Individual Hot Cooking classes (class 12-18) can accept only one (1) entry per competitor from this combined group of classes.

Each competitor must wear his or her uniform at all times when he is within the competition area and in the exhibition hall, his or her establishment’s name must not be visible.

No changes of events & names will be allowed after confirmation & payment. In case of cancellation of participation due to unforeseen circumstances, the committee should be notified in writing immediately & fees will not be REFUNDED (This is to facilitate the final day arrangement of exhibits).

Competitors are required to place their menu recipes by the side of the competitor’s dish or exhibit on the day of the competition.

The competition display areas within the halls will be open to competitors from 0400hrs (no earlier) for judging at 0700hrs. All packing/exhibit debris must be removed from the exhibition hall before judging begins.

Competitors and their assistants are strictly not allowed to leave belongings on exhibition booths, or use furniture there for lounging during the set-up and judging hours.

Competitors themselves have to ensure that the minimum / maximum size limit to each exhibit is adhered to, as points will be deducted for any exhibit exceeding the size and height limit given in the schedule of the competition. In extreme cases, exhibits will be removed or modified by the organizer.

No removal of display exhibits is allowed before 1800hrs on the first 3 days of the show and 1600hrs on the last day. Competitors are to be present at their allocated display area before closing time to prepare for removal of their exhibits. The Organizer reserves the right to dispose of uncollected exhibits after the stipulated times.

Entries for the Individual and Team Hot Cooking classes are accepted on a first-come-first-served basis. Applicants for these classes should select another class on the Registration Form in the event they are unsuccessful for their first choice. They can also choose to have their entry fee refunded in this case and if they do not wish to select an alternative class. Please take note that with limited kitchen stations, these classes are usually filled before the official closing date.

All Classes competitors must report to the respective counter of Organizer’s Office at minimum 30 minutes before their appointed time. Should there be a station available, it may be allotted to early arrivals. Competitors who are not present at their scheduled time will be considered no-shows and will be disqualified.

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RULES & REGULATIONS


Judges are allowed to examine, dismantle or cut any showpiece for inspection, and non-compliance of the rules and regulation will result in disqualification. The judging is based on originality, ingenuity, creativity, appearance, presentation, color scheme, professional skill, ingredients used, name, speed, alertness and knowledge.

Added as a general rule, competitors are advised to refrain from talking to any of the judges either before or during the judging on the day of their competitions except for Q&A session.

Competitors should attend to, unpack and display their exhibit on the day and time specified by the organizing committee. No responsibility will be accepted by the committee in the case of damage or loss of exhibits and equipment in transit or otherwise, organizing committee or its associate shall not be liable of any claims due to direct or indirect causes or injuries to competitors of any kinds.

Official ingredients/recipe forms will be sent to individual competitors. These must be placed by the side of exhibits/dishes if the rules require it. The Organizer does not require copies, but reserves the right to request them.

The Organizer reserves all rights to the recipes used and photographs taken at the event. Any publication, re-production or copying of the recipes can only be made with their approval.

The judges’ decisions are final.

Strictly No Pork & parts of pork infused are allowed to be used for all dishes.

All food items must be edible.

All display plates shall not bare any company / hotel logo prior to judging.

Medals will be given out daily before 1800hrs. Contestants should be present in complete professional attire. All medal winners must be present for the grand prize presentation on the last day of the competition in professional attire. Any trophy/medal/certificate that is not accepted at the ceremony will be forfeited three (3) weeks after the event.

The Organizer will not be held responsible for any damage to or loss of, exhibits, equipment, utensils or personal effects of competitors.

The Organizer reserves the right to rescind, modify or add on any of the above Rules and Regulations and their interpretation of these are final. They also reserve the right to limit the number of entries per class or amend a competition section, modify any rules, cancel any class or competition, or cancel/postpone the whole competition event should it be deemed necessary.

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MODE OF PAYMENT

FOR OFFICE USE

INDIVIDUAL CLASS

iCHEF BATTLE OF THE 6 CONTINENTS 2017

Closing Date: 10th February 2017

Name of Competitor

Position

Date of Birth Age

Organisation Name

Organisation Address

Organisation Tel. No.

Competitor’s Mobile No.

Please register me for the following class (tick the box) :

Authorised Signature / Competitor Signature

I would like to enroll in the following Most Outstanding Award Category (tick the box) :

Email

Fax No.

Each competitor is restricted to one (1) entry per class. Entry fees should accompany applications and are not refundable unless the class is full. Applications received without entry fees may not be processed. Faxed entries should be accompanied by a copy of your bank draft/cheque/money order/internet banking. All entries are acceptance on first-come-first-served basis. Please refer to the rules and regulations in the iCHEF Battle Of The 6 Continents Rulebook.

Please type for legibility or write clearly in capital letters and complete all relevant sections.

I enclosed our registration fee of RM made payable to: VISION CULINARY ENTERPRISE

The Organizing Committee will not accept any cash payments. Receipt will only be issued upon clearance of payment. Please photocopy if extra forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and Regulations of the iCHEF Battle Of The 6 Continents 2016.

Application Received On:

Payment Received On:

Cheque No:

Amount (RM):

Contestant No:

Individual Class - Cold Display

Class 01

Class 05

Class 09RM180.00

RM180.00 RM180.00Class 12

RM180.00RM180.00

RM180.00 RM180.00Class 13

RM180.00

RM180.00

RM180.00

RM180.00RM180.00RM180.00

RM180.00Class 14

RM180.00RM150.00

RM180.00 RM180.00Class 15RM150.00

RM180.00RM180.00

Class 16

Class 17Class 18

6 Continents - Plated Appetizers

6 Continents - Plated Desserts

Class 02

Class 06

Class 106 Continents - 4 Plate Dishes

6 Continents - Petits Fours or Pralines

Class 03

Class 07

Class 08A

Class 08B

Class 08C

Class 116 Continents - Selection of Tapas

6 Continents - Elegance Stylish Wedding Cake

Pastry Art Showpiece - Display6 Continents - Free Style Confectionary - Display


Class 04

Class 08

6 Continents - Apprentice 4 Course Set Menu

6 Continents - Dress the Cake

Ice BreakersFruit and Vegetable Carving - Practical

Fruit and Vegetable Carving - Display

Individual Class – Patisserie Individual Class - Hot Cooking

Malay Ethnic Ketupat & Rendang ChallengeInnovative Malaysian Nasi Lemak

6 Continents - Fish/Seafood Main Course or Combination

6 Continents - Meat/Poultry Main Course6 Continents - Apprentice Main Course

Create Your Own Pasta - PracticalThe Art of Sushi - Practical

Individual Class – Artistic

iCHEF Most Outstanding Chef Award iCHEF Most Outstanding Malaysian Cuisine Award

iCHEF Most Outstanding Pastry Chef Award iCHEF Most Outstanding Apprentice Award

iCHEF Most Outstanding Artist Award

Please send the completed Registration Form with entry fee(s) to:

iCHEF Battle of 6 Continents Secretariat, Block 5, 1-37 Laman Seri Business Park, Jalan Persiaran Sukan, Seksyen 13, 40100 Shah Alam , Selangor, Malaysia

Tel: +603 5524 6966 / +6019 610 5783 | Fax: +603 5524 7966 | Email: [email protected] :www.ichefbattleofsixcontinents.com

*

REGISTRATION FORM


I enclosed our registration fee of RM made payable to: VISION CULINARY ENTERPRISE

The Organizing Committee will not accept any cash payments. Receipt will only be issued upon clearance of payment. Please photocopy if extra forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and Regulations of the iCHEF Battle Of The 6 Continents 2016.

MODE OF PAYMENT

FOR OFFICE USE

Name of Team

Organisation Name



Team Leader’s Mobile No.



Email

Fax No.

Country



Cheque No:

Amount (RM):

Contestant No:

Team Challenge

1 Leader, 2 Chefs, 1 Pastry Chef (Malaysian)2 Chefs (Malay/Chinese/Indian/Nyonya/Punjabi)Class 21

Class 20

RM750.00

RM400.00

iCHEF Battle of 6 Continents Team ChallengeEthnic Malaysian Cuisine - Hidang Sekeluarga

Class 23

Class 19

RM350.00

RM500.00

Crystal Ice Masterpiece - 2 ArtistsThe Ultimate Breakfast Board - Practical - 2 Chefs

TEAM MEMBER NAME POSITION

Team Leader

Member 1

Member 2

Member 3


Closing Date: 10th February 2017




*

TEAM CHALLENGE (MALAYSIAN)

Each competitor is restricted to one (1) entry per class. Entry fees should accompany applications and are not refundable unless the class is full. Applications received without entry fees may not be processed. Faxed entries should be accompanied by a copy of your bank draft/cheque/money order/internet banking. All entries are acceptance on first-come-first-served basis.For Class 21 -

Please refer to the rules and regulations in the iCHEF Battle Of The 6 Continents Rulebook.


All foods and raw materials required for the preparation of the dishes should be brought by the teams (preliminary round)Teams are required to bring their own chinaware for 7 portions x 4 course.Strictly No Pork & parts of pork infused are allowed to be used for all dishes. Mystery ingredients box will be provided by the organiser to the best 4 teams qualify for the final round.

REGISTRATION FORM



Name of Team

Organisation Name



Team Leader’s Mobile No. Email

Fax No.

Country

Entry fees should accompany applications and are not refundable unless the class is full. Applications received without entry fees may not be processed. Faxed/email entries should be accompanied by a copy of your payment receipt/bank draft/money order. All entries are acceptance on first-come-first-served basis. The international team have to pay a registration fee of RM1,500.00 and the payment should be made to:

Account Name: Vision Culinary Enterprise | Bank: CIMB Bank Berhad | Account No : 8008142828 | Swift Code: CIBBMYKL

The organiser will provide complimentary accomodation to the international team from 22nd - 26th March 2017 (5 nights x 2 double rooms).All foods and raw materials required for the preparation of the dishes should be brought by the teams (preliminary round) or can be obtained here in Kuala Lumpur/Putrajaya.

Teams are required to bring their own chinaware for 7 portions x 4 course.

Strictly No Pork & parts of pork infused are allowed to be used for all dishes. Mystery ingredients box will be provided by the organiser to the best 4 teams qualify for the final round. Please refer to the rules and regulations in the iCHEF Battle Of The 6 Continents Rulebook.


REGISTRATION FORMTEAM CHALLENGE (INTERNATIONAL)Closing Date: 10th February 2017

MODE OF PAYMENT

FOR OFFICE USE



I enclosed the registration fee of RM1,500.00 made payable to: VISION CULINARY ENTERPRISE

Please photocopy if extra forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and Regulations of the iCHEF Battle Of The 6 Continents 2017.



Cheque No:

Amount (RM):

Contestant No:




*

Team Challenge

1 Leader, 2 Chefs, 1 Pastry Chef (International )Class 22 RM1500.00iCHEF Battle of 6 Continents Team Challenge

TEAM MEMBER NAME POSITION

Team Leader

Member 1

Member 2

Member 3

RECIPE FORM


CLASS NO.

Method:

Contestant No. :

No. of Serving :

Name of Recipe :

Quantity UOM Ingredients Quantity UOM Ingredients


Participating ChefsChef Judges

100FoodTrucks

4,500 WORLD RECORD CHEFS GATHERING

Attempt to break Mexico National Gastronomy Council of 3,634 chefs gathering in 2014

Chefs battling each other withcuisines from around

the world

1. Africa2. Asia3. Europe4. North America5. South America6. Oceania7. Malaysia (Exclusive)

70050

ICHEF FACTS

PERSIARAN PERDANA, PUTRAJAYA

iCHEF BATTLE OF THE 6 CONTINENTSiCHEF Battle of 6 Continents Secretariat,Block 5, 1-37 Laman Seri Business Park, Jalan Persiaran Sukan,Seksyen 13, 40100 Shah Alam , Selangor, Malaysia

Tel: +603 5524 6966 / +6019 610 5783 | Fax: +603 5524 7966Email: [email protected] :www.ichefbattleofsixcontinents.com

Documents

Organized By - World Association of Chefs' Societies...CZ Restaurant Group International Event Management Ministry Of Youth & Sports Malaysia Ministry Of Tourism & Culture Malaysia