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2019 National GFBE Culinary Competition Invitational
October 10, 2019Free
2019 National GFBE Culinary Competition Invitational Procedures and Rules
The Competition is heating up!!
Please read this document carefully to maximize your opportunity for success. Refer all questions to the designated GFBE Judge Coordinator prior to your arrival.
Competitors participating at the Global Food & Beverage Competition will demonstrate their knowledge of, passion for, and creativity in the restaurant industry.
Teams: All Food & Beverage personnel are eligible to compete. Teams consist of three
- competitors and one (1) optional team manager, for a maximum total of four (4)
Single Competitors: All Food & Beverage personnel are eligible to compete.
All entries must be received at the GFBE oﬃcials by Friday, July 26th, 2019. Please email entries to lucio@gYa.vegas.
To allow oﬃcials and judges adequate time to review your menu, recipes, and photographs of the dishes must be submitted to GFBE. Minor adjustments and corrections to the recipes are allowed, but changes to the menu are not allowed a]er submission. A penalty will be issued if the team does not submit as stated above.
All recipe ingredients are the responsibility of the contestant. All ingredients will be reviewed
and only those ingredients listed on the contestant’s recipe will be allowed for use.
All ingredients must arrive in a raw/unprepared state. No prepared foods will be allowed in the prep kitchen, with the exception of commercially prepared sauces, bases or spices.
Proper temperature of ingredients must be maintained.
If an item has been found to be in the temperature danger zone, the item will not be available for use in the competition.
No advance preparation, measuring or cooking is allowed during the organization period. Contestants must provide their own knives, additional cookware and/or appliances such as processors or immersion blenders, max 120v/appliance). A list of cookware and/or appliances being brought must be provided with the initial application. Blow torches are allowed.
Each entry must include:
- Culinary Competition Registration Form – ONLINE at gYa.vegas/chef-competition.
- Select your starting time, (ﬁrst come ﬁrst serve).
- Teams starting times slots, 7:45a – 8:05a – 8:25a – 8:45a – 9:05a – 9:25a
- Single competitor’s starting times slots; 7:45a – 8:05a – 8:25a – 8:45a – 9:05a – 9:25a
- Original recipes for entrée, side dishes and sauces. Recipe Cost, Nutritional Analysis, Allergens,
- List of cookware and/or appliances that contestants’ team will bring on-site.
- Bio for each contestant (maximum of 150 words each), summarizing each contestant’s career
- Contestants’ team photo (JPEG / 300 DPI format).
- Color photo of ﬁnished plate (JPEG / 300 DPI format).
- There are no mandatory
- The entrée recipe with side dishes and sauces must be within the following nutritional guidelines, and a nutritional analysis verifying the following must accompany the recipe (Use Infoodsys App).
- All recipes entered into the Competition become the property
- By entering, contestants grant permission to GFBE to publish and/or use in any way the materials submitted, including the recipes, names and photos of the
- GFBE, shall not be liable or responsible for personal, healthcare, or company equipment that is lost, stolen or
- All Competitors must provide a valid Health
Day of Competition: Thursday, October 10th, 2019.
First competitors should arrive at the competition property no later than 7:15am to allow suﬃcient time to check-in their materials. Please check your allotted time.
Report to Product Check-In 15 Minutes Team & Menu Introduction 5 Minutes
Cooking times: Teams 60 minutes Single competitor 80 minutes
Judges’ Tasting and Critique 15 Minutes
Recipe & Menu Team and Single Critique 5 minutes Station Clean-Up 15 Minutes
Judge Critique & Dismissal 5 Minutes
Teams also consist of one educator and one optional restaurant/foodservice industry mentor. The team manager may only compete if an original team member is injured, sick or otherwise unable to participate. In such cases, the team manager, with a judge’s approval, may replace the aﬀected competitor. The team manager may also participate in certain deﬁned roles in the competitions. May assist teams in preparing for the competition. Expertise is limited to menu suggestions and technique advice.
WINNER WILL BE ANNOUNCED AT 2PM ON THURSDAY, OCTOBER 10TH
Menu requirements for Planning and Preparation
Competitors will develop a unique three-course menu Team & Single competitors will prepare two (2) identical three-course meals, garnished and served appropriately. One meal is evaluated by the judges for both taste and presentation, and one meal will be used for display. The meal consists of:
A starter consisting of:
A ﬁrst course: soup, salad, or appetizer
Size appropriate: 4-6 ounces’ total edible weight
An entrée consisting of:
Center of the plate item: 4-6 ounces suggested
Accompaniments such as vegetable or starch: 2-3 ounces each suggested, and sauce.
A dessert consisting of:
A little something sweet served at the end of the meal Size appropriate: 3+ ounces total edible weight
Dishes will be reviewed by the GFBE Competition Judges, they will select the top 3 ﬁnalist recipes based on the following criteria:
Oral: Flavor, Texture, Temperature.
Portion size: Balanced protein and carbohydrate. Visual: Color, Shape, creativity.
Teams must employ a minimum of two cooking methods from the following list: Poach, Shallow Poach, Braise, Pan Fry, Steam, and Sauté. Teams must bring all ingredients necessary to prepare the menu they have developed. (See below).
Each contestant must prepare 1 portions each of Appetizer, Entrée and Dessert, of an original recipe, be presented with their own plate for judging purposes, with entrée, side dishes and sauces to balance the plate. All portions must be presented on a plain white round plate supplied by GFBE.
The menu should be a nutritionally balanced meal. Main courses using either butcher’s meat, seafood, poultry or game (or combination). Desserts to consist of a baked item, sauce and a fruit component. Equipment not provided by the organizer must be approved prior to the competition The ﬁnished plates will NOT be presented to the judges until the conclusion of dishes. If the plate is NOT complete, it will still be pulled and presented to the judges as is. A]er the contestants have presented their plates to the judges, they will have the opportunity to create an additional plate for display purposes only for audience observation.
In all cases, if a competitor brings any type of additional cookware and/or appliance, the GFBE Culinary Competition Planning Committee must approve its use in advance of the competition and must be listed in the original submission.
Assigned volunteers will help deliver plates to the judges. No other assistance is allowed.
Foods that are permitted
Salads – cleaned, washed, not mixed or cut.
Vegetables – cleaned, peeled, washed, not cut, must be raw (tomatoes may be blanched and peeled and broad beans may be shelled), no vegetable purées.
Fish – gutted, scaled but NOT ﬁlleted. Shellﬁsh should be raw in their shells but cleaned. Crustaceans should be raw or boiled but not peeled.
Meats/poultry – deboned, not portioned, not trimmed, sausages have to be done in the kitchen, no ground meat can be brought in, bones may be cut into small pieces. Spheriﬁcation, foams, and meat glue (transglutaminase)
Stocks – basic stock, not reduced, not seasoned, no additional items (garlic, wines, etc.).
Pre-measured staple dry goods — ﬂour, sugar, salt, pepper, baking powder, baking soda, cream of tartar.
Pastry sponge, biscuit, meringue – can be brought in but not cut or shaped. Basic pastry recipes can be brought in weighed out but no further processing.
Mousses — minced items allowed, mousses must be made during the competition. Marinated Proteins – pre-marinating permitted.
Sauces – reduced, not ﬁnished or seasoned. Stocks allowed.
Dressings – must be made during the competition.
Coulis – puree allowed, must be ﬁnished during the competition.
Commercially manufactured food items: such as jams, bread crumbs, bases and mayonnaise in the original container. Must be used as an ingredient, not as a ﬁnished product and must be presented at check-in in the original packaging.
Foods that aren’t permitted
Pre-chopped, pre-sliced, or pre-prepared food not commercially manufactured. Reductions, ﬁnished sauces, and clariﬁed broths.
Items that risk food illness.
Use of liquid nitrogen is not allowed.
Production Mise en Place
A list of additional cookware and/or appliances must be submitted with the initial entry submission.
Contestants must wear a professional chef’s coat, chef hat, black (or black and white checkered) pants and food service safety shoes. Athletic shoes are not allowed.
Score Card: based on 30-point scale, as follows:
Serving Method & Presentation: (Maximum of 5 pts)
Fresh and colorful, easy to eat closely placed items for maintaining temperature, hot/cold serving plate, stylistic but practical. Cleanliness, organization / work-ﬂow, sanitation / HACCP, time management, general preparation management and team work. Knife skills, cooking techniques, proper use of equipment, recipe compliance and proper food handling
Portion Size and Nutritional Balance: (Maximum 5 pts) balance protein and carbohydrate. Weight boundary within the tolerance of total meal. Nutritional breakdown supplied.
Menu & Ingredients Compatibility: (Maximum 5 pts) Do the recipe ingredients complement each other in color, ﬂavor, and texture? Are the ingredients balanced in size and amounts?
Creativity & Practicality: (Maximum 5 pts) Is the dish creative, showing something new or an old idea modernized. Originality / ingredient compatibility / use of color, consistent portion size / plating technique / garnishing, product doneness / texture, taste / seasoning and overall appeal.
Flavor, Taste, Texture & Doneness: (Maximum 5 pts) Do the speciﬁed major ingredients carry the dominant ﬂavors? Do the components ﬁt together? Are the temperatures correct? Do the textures reﬂect the cooking technique? is the sauce the correct consistency and smooth?).
Safety and Sanitation (Maximum 5 points)
Team and Single Competitor, has ﬁ]een (15) minutes to clean and vacate their station. The team must return station to the condition it was in when they arrived.
The team manager is allowed to assist during Station Clean-Up.
Team or team member cannot leave the ﬂoor unless released by Sanitation judge and accompanied by their assigned timer.
Team receives the Sanitation feedback and is released.
Once oﬀ the competition ﬂoor, the team has oﬃcially completed the competition and may communicate freely.
Teams may collect supplies to be washed and bring all their equipment oﬀ the competition ﬂoor. Team members will be escorted by timekeepers to the appropriate area of the competition venue for dishwashing.
The decisions of the judges are ﬁnal.
In Case of a tie: the tying teams will each be interviewed by a panel of judges for further insights into their performance. Teams will be asked questions to be answered verbally with regard to the methods, preparation and presentation of their meal. Judges will discuss and make a group determination as to the ranking of ﬁnal winner(s).
Chefs must wash their hands upon return to the kitchen if they are required to leave the competition kitchen for any reason.
Food items should not be held at 65 F for longer than 2 hours.
Tasting food must be carried out with single use disposable utensils or utensils that are washed a]er each tasting.
Double dipping into sauces or food items with the same spoon is not acceptable. Food items in transport and in storage must be covered with clear plastic or a lid.
Gloves can be worn if working with dirty items or items that stain, for example, beetroot, etc. Ready to Eat food (RTE) should not be handled with bare hands.
RTE foods must be handled from a plate, using tongs, chopsticks, tweezers or with hands covered with gloves.
Gloves do not give an automatic exemption to proper food handling techniques. Once the food item is changed, you must change your gloves.
Basic spills should be cleaned up immediately. Ensure that knives are kept clean at all times.
First, second and third place prizes will be awarded based on total points: Prizes (group)
FIRST PLACE: $3,000, Stico Footwear, Premium Knife Roll by Zwilling, Plaque. SECOND PLACE: $1,500, Stico Footwear, Knife Roll by Zwilling, Plaque.
THIRD PLACE: $1,000, Stico Footwear, Plaque.
First, second and third place prizes will be awarded based on total points: FIRST PLACE: $1,500, Stico Footwear, Premium Knife Roll by Zwilling, Plaque. SECOND PLACE: $1,000, Stico Footwear, Knife Roll by Zwilling, Plaque.
THIRD PLACE: $500, Stico Footwear, Plaque.
All contestants will receive a certiﬁcate of recognition for their demonstrated culinary talent and creativity.
Awards will be presented at the end of the Expo. All winners will be announced on the GFBE website.
Hygiene and food safety rules
These guidelines are an overview of critical points that must be adhered to, since competitors are under the watchful eye of the judges and media.
Chef’s jacket – all chefs must enter the competition arena wearing a clean and pressed chef’s jacket.
Chef’s hat – normal chef’s hat is required.
Apron length can be determined by the team and butcher stripe apron can be used. Teams must change aprons prior to service.
Shoes – a non-slip safety style shoe is to be worn.
Jewelry – no visible jewelry is to be worn except for a wedding band, ear stud or sleeper.
Male chefs should be clean shaven.
Chefs with beards must wear a beard net.
Sleeves of chef’s jacket must not be rolled up past the elbow. Chefs should be clean and showered with good personal hygiene. A]er shave and perfumes must not be overpowering.
Food handling requirements
Basic principles of Hazard Analysis Critical Control Points (HACCP) adopted for restaurants, must be adhered to.
Temperature recording of perishable food items must be recorded when leaving preparation kitchen.
Temperature recording of perishable food items must be recorded when entering competition kitchen.
All perishable food items to be stored correctly below 41 F.
Chefs must wash their hands prior to starting in a competition. Chefs must wash their hands when they change tasks.
Storage of food
Food items should be on trays or in containers and covered. When setting up your chiller/refrigeration, ensure items do not drip on items stored below.
Food trimmings from your Mise en Place that are to be used later should be kept separate and not mixed together.
Food trimmings should be identiﬁed, covered and labeled to avoid
Do not store raw food with cooked food items.
Hands are to be washed frequently.
Hand paper towels are to be used for bench wiping and hands. Cloth towels are only to be used for hot items.
Benches should be sanitized prior to commencing the competition, a]er each task is completed and at the end of the competition.
Cutting boards in PEHD materials provided by Hotel
A ﬁrst-aid kit must be available.
Teams have 1:00 hour of cooking time & Single competitors 80 minutes. First Competitor will start at 8:00am.
First checking in, Mise en place and control 7:15am. Please attached scheduled for you allotted time.
Teams not completing their task within the allotted time or delays during the service will have a 5% penalty deduction.
Event Organizers provide:
Two (2) eight-foot tables
One speed rack and four (4) full size sheet pans Sanitation buckets
Access to ice
Access to running water (available prior to and a]er the competition only)
Optional table risers that will raise the tables to a working height of approximately 36 inches (must be requested during online registration)
Two Sterno Model 50108, 15,000 BTU burners (or equivalent) and necessary fuel
All presentation dishes. Teams may only use dishes and glassware provided by Event Organizers, no exceptions. Teams must select their dishes and glassware during the registration process.
Team must provide:
All necessary supplies to prepare the food they have selected, such as small utensils, cutting boards, small hand tools, cookware, gloves, and enough paper cloth for competition and clean-up.