Committee Members: Andrew Kirby, Ryan Beauvais

9:00am - 9:30am          Competitor Registration & Welcome

9:30am - 12:30pm          Competition

12:30pm - 1:00pm          Lunch

1:00pm - 3:30pm          Competition

3:30pm - 4:00pm          Clean up

4:00pm - 5:00pm          Pizza & Results Submitted

5:30pm - 6:30pm          Awards

6:30pm - 7:30pm          Open House & Collect Projects/Tools

1st place winner will advance to the Ontario Competition.

PURPOSE OF THE CONTEST:

- Evaluate professional culinary skills of competitors by having them prepare a burger and

brownie dessert in accordance with established trade rules.

- Present and promote to the public a view into the trade of Cook/Chef.

- Demonstrate new culinary trends.

SKILLS AND KNOWLEDGE TO BE TESTED:

- The competition will be a practical cooking and food presentation contest.

- Students will demonstrate culinary skills in preparing two (2) portions of hamburger, a

roasted potato side and brownie dessert. Competitors must provide their own recipes.

- Each competitor must submit two (2) copies of their menu no later than 30 minutes after

starting the competition.

- Presentation of competencies and dishes according to the attached time schedule.

- An official time clock will be designated.

- Competitors will present one plate to the judges and one plate for display.

EQUIPMENT AND MATERIALS:

Supplied by Committee:

- All food listed on ingredients list. (Note that this year all food is supplied by Committee)

- All presentation plates.

- Work table.

- Standardized commercial gas oven.

- Gas burners.

- Shared equipment : food processors, measuring scales.

- Shared refrigeration.

- Shared sink for food preparation, pot washing.

- Presentation table for display of finished dishes.

- Shared hand washing sinks.

- Cutting boards.

- Plates / bowls.

Supplied by the Competitor:

- Personal tool kits, including but not limited to: knives, ladles, whisks, spatulas, piping

bags, rolling pins.

- Basic pots and pan sets: saute pans, trays, mixing bowls, strainers, cutting boards.

- Plastic wrap, aluminum wrap, wax paper, food containers, scale, rags, oven mitts and

sanitation spray.

- Recipes and reference books.

- Tool boxes and equipment that does not fit in or on the work station cannot be used

during the contest. All material should be dishwasher safe.

REFERENCE BOOKS

Every competitor can bring and refer to books such as “On Cooking” or their recipes during the

contest.

SAFETY

Safety is priority. At the direction of the judges or committee members, any competitor can be

removed from the competition site for not having proper safety equipment or not acting in a safe

manner. It is mandatory for all competitors to wear:

- Suitable non-slip footwear

- Chefs coat and apron

- Chef pants

Judges will have final authority on matters of safety.

RULES AND REGULATIONS

- Use of food provided by committee (no competitor will bring their own food)

- Shows disregard for the safety of themselves or others

- Breaks established rules and regulations including uses of equipment or material that is

not permitted or in an unsafe manner

- Dishonest conduct (cheating)

- Speaks to those outside of contest area

- Arrives to the contest late

CLOTHING REQUIREMENTS

Competitors are to be dressed in a clean and appropriate manner. Competitors must supply and

wear appropriate culinary/chef clothing.

The mandatory clothing requirements for this contest are as follows:

- White chef’s coat

- Apron

- Chef’s hat and hairnet

- Checkered or black chef pants

- Side towel

- Suitable non-slip footwear. No open-toed shoes, no sandals or crocs

COMPETITION AGENDA:

8:00 a.m. 2:15 p.m. Contest

8:00-8:30 Move to Contest Areas

8:30- 8:45 Station Set-up

8:45-2:15 Competition

12:00 Present Main Course to Judges

1:00 Present Dessert Course to Judges

2:00-3:00 p.m. Final Clean-up

2:00-4:00 p.m. Final Judging and Results

Contestants may not leave the competition site until released by the head judge.

No plates will be judged after 2:00

Module Two Course Menu

Description Prepare two (2) portions of the following two (2) course menu:

Main Course: Burger and a roasted potato dish.

- Competitors will make a burger of their choice with the ingredients

provided. (Beef).

- Competitors will make an oven roasted potato element to

accompany their burger. Examples of this are seasoned roasted

potatoes, oven roasted French fries, Duchess potatoes,

Dauphinoise potatoes... it is not permissible to deep fry the potato

element.

- Must include at minimum 1 other modern, complementary and

appropriate garnish (minimum 1 sauce).

- 6 oz (180g) burger max. 1.5 lbs ground beef total / competitor.

Dessert: Brownie

- Brownie dessert, to include fruit based sauce.

- Must include at minimum 1 other modern complementary and

appropriate garnish.

- Maximum pan size that is permissible to use by competitors is 9”x9”

Service Details

- Burger patty cannot exceed 180 grams

- Potato element cannot exceed 100 grams

- Cooking temperature of meats must meet food safety standards.

Ingredient Information

- A list of all ingredients available for the day are included in the

common table document.

Special Equipment Required

- 12” round white plates for main course

- 12” round white plates for dessert

- No service wares are permitted other than that provided