Gostiny Dvor, 4, Ilinka Street
4 DISHES PER 1,5 H
BUSINESS Cold appetizer or a salad + hot meal for business class
ECONOMY Cold appetizer or a salad + hot meal for economy class
TOTAL: 8 SERVINGS
4 – for THE JURY
4 – for the TABLE SHOW
The interval = 5 minutes:
Chefs start to compete with a delay of 5 minutes. Every chef can think through the recipe in advance and make some preparations for cooking.
50 points taste;
10 points hygiene, mise en place, efficient use of food products;
25 points proper cooking, professional skills, the level of difficulty of the meal;
15 points presentation, visual appeal, proportionality of servings and innovation, possibility to include a meal to the in-flight menu;
In accordance with the regulations all meals are given for tasting to the jury. Any delay will result in penalty points: ONE POINT FOR EACH MINUTE OF DELAY.
15:00-17:00 — Accreditation, venue inspection.
08:30 — Chefs arrive to the venue, workplace preparation.
10:15-10:30 – Coin toss
11:00-11:15 Participation in Forum Grand Opening
11:30-13:00 — 1st shift. Competition between chefs.
Participants enter the competition at 5-minute intervals.
13:00-13:30 — 1st shift presentation. Presentation of the meals by chefs to the panel.
The chefs are to describe cooking methods and ingredients, justify the feasibility and need for inclusion in in-flight menu.
13:30-14:00 — Lunch break
14:00-14:30 — Preparation to 2nd shift
14:30-16:00 — 2nd shift. Competition between chefs (same arrangement as 1st shift).
16:00-16:30 — 2nd shift presentation (same arrangement as 1st shift).
16:30-17:30 — Panel discussion
17:30-18:15 — Break
18:30-21:00 — Awards ceremony and evening agenda