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The Judging Criteria is based on the creativity, innovation, hygiene practices, cookery methods, degree of difficulty and personality shown in each class. The Judges Ref: The New Zealand Chef 3rd Edition for any clarity and final determination. Published: 30 December 2012 - Pearson Education New Zealand EAN: 9781442553231 ISBN: 1442553235

**STATIC CLASSES** S002 Margarine Sculpting Buffet Showpiece – Live Static as well as live competitors can present pieces on Thursday 28th July however Judging will be on Sunday 31st July from 12:00pm Sponsor – NZBakels

Competitors are to display a margarine sculpture which fits the theme ‘Power to the Chef’. Internal supports permitted but must not be visible. Maximum space allocation is 900 mm x 900 mm. The display must also include:

1. A full description of the sculpture displayed with the sculpture. 2. A folder showing the ideas trail i.e. how the topic was interpreted and developed into the sculptural idea. This can be presented in a written form and/or photographs and/or drawings or combination of all.

Margarine will be supplied to registered competitors for the competition S006 Hot Entrée Presented Cold - Open Saturday 30th July 2016 – start times: 12:30pm Component of Chef of the Year Sponsor – Moffat

Competitors are to display two (2) identical, individual portions of Hot Entrée presented cold (HPC) with an aspic. (The meal may be modern, classical or original.) The total weight of the entrée to be 90-125g with 50-75g protein. This dish should show a balance of starch and vegetables. The Judges may cut into food items. One copy of the recipe and one dish description card to be supplied for each dish.

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S007 Celebration Cake – Open Saturday 30th July 2016 – start times: 8.00am Component to Pastry Chef of the Year Sponsor – Equagold

Competitors are to display a cake with a celebration theme, such as wedding, birthday or anniversary. Dimension of the base of the cake is not to exceed 500 mm and there is no height restriction. Absolutely no dummy cakes to be presented. The theme should be clearly evident. One copy of the recipe and one dish description card to be supplied. S008 Petit Fours/Chocolate Candies – Open Thursday 28th July 2016 – start times: 12:30pm Component of Pastry Chef of the Year Sponsor – Equagold

Competitors are to prepare and present a total of thirty-two (32) pieces: four (4) different types, 2 types should be Petit Fours, and 2 types Chocolate Candies with eight (8) pieces for each type. All pieces can be prepared in various ways e.g. cutting, piping, moulding or layered using a variety of fillings. The use of transfer sheets is permitted. Judging shall be in accordance with the following standards: 30% presentation, 50% technical skills, 10% taste and 10% texture. One copy of the recipe and one dish description card to be supplied.

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**KITCHEN CLASSES** K003 Toque d’Or – By Invitation Only Friday 29th July 2016 – start times: 10.45am Sponsor - Nestle Professional

Organised by Nestlé Professional. In association with NZChefs, vegetables.co.nz, Beef + Lamb NZ, Akaroa Salmon and the House of Knives. This premier national student competition is between invited teams of three (3) students and covers both cookery and restaurant service skills. Twelve New Zealand teams are competing in the 2016 competition. K006 The Rookie Cook – Open Sunday 31st July 2016 – start times: 10:30am Sponsor – Service Foods

(Up to 25 years of age on the day of the event). A plated restaurant style main course, and either an entrée or dessert. A 2-hour event focussed on cookery methods skills and technique. Use your strengths and skills to decide on an entrée or dessert course, that you wish to serve, ONLY two course are served, two portions of each. Flavours cookery degrees and presentation are paramount. Chef is given 2 hours and should use this time to the maximum and not rely on technology ie. sous vide baths/thermomix for MOC, they are allowed to assist but should not be used in place of classic MOC. You should also clearly demonstrate food hygiene and food safety. You should show good knife skills and ability to multi task, of that in a professional kitchen. Chefs’ uniform as per competition guidelines must be worn. This event ideally suits a young chef currently working and may be a dish off their establishments menu. Establishments Name is allowed to be included on recipe and photo if you wish. Two Full Working Recipes and a Colour photo of your dishes must be presented on the day to the Floor Manager prior to commencement.

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K020 The Curry Cup – Open Sunday 31st July 2016 – start times: 1:30pm Entry Fee - $75 per competitor / $150 per team Sponsor – Waitoa

Competitors have sixty (60) minutes to prepare and present ten (10) main course portions of their best chicken curry, two (2) plated with rice. and your choice of accompaniments. A rice cooker can be used. Two members per team permitted. Relishes, chutneys, yoghurt sauces and garnishes should be made on site. 2kg of chicken thigh fillet will be provided for each team on the day. A people’s choice award will also be presented. Two copies of the recipe and two dish description cards to be supplied. Recipes may be used by sponsors and NZChefs for promotional purposes. The balance of the food will be served by the event crew to members of the public. People’s Choice Award – The Curry Cup This event will be open to public to come and try the team’s product and vote on the best curry of the show! $2.00 per curry tasting with the proceeds going towards and to our event charity this year. K021 NZ Pork – Open Saturday 30th July 2016 – start times: 8:00am Sponsor – Alliance Group (Appletree Farms)

Competitors have sixty (60) minutes to prepare and present four (4) identical, individually plated main courses featuring NZ Pork Rack, potatoes as the starch with vegetables and a suitable sauce or jus. Only pork racks supplied on the day may be used. Two copies of the recipes and two dish description cards are to be supplied K023 NZ Beef – Open Saturday 30th July 2016 – start times: 8.15am Sponsor – Alliance Group (Pure South)

Competitors have sixty (60) minutes to prepare and present four (4) identical, individually plated main courses. The beef must be accompanied by potato as the starch, vegetables and a finished sauce or jus. Butchery skills, MOC, professional practices as well as the finished dish, are an important aspect. Two copies of the recipe and two dish description cards are to be supplied.

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K024 Duck – Open Saturday 30th July 2016 – start times: 12:00pm Sponsor – NZChefs

Competitors have sixty (75) minutes to prepare and present four (4) identical, individually plated main courses. Competitors will be provided with one (1) whole duck. 2.5kg with head and feet on. Breast and leg meat must be used any additional meat must not exceed 10% of the total pre-cooked protein weight. Competitors must present a complete dish with the duck as protein, potato as the starch, with a suitable vegetable, sauce, garnish. Two copies of the recipe and two dish description cards are to be supplied. K026 Cheese/Main/Dessert – Open Saturday 30th July 2016 – start times: 3.00pm Component of Chef of the Year Sponsors – Cervena, Queen, Fonterra and Vegetables.co.nz

· Entrée featuring a Fonterra Cheese product. · Main featuring Cervena® venison, including fresh vegetables/potatoes as accompaniments. · Dessert using two Queen Fine Food products. Competitors must prepare and present within 3 hrs. An entrée four (4) identical, individually plated covers of a Hot or Cold Cheese course. Only Fresh New Zealand Grown Vegetables may be used, fungi are Not Permitted. A main course of four (4) identical, individually plated dishes, showcasing and featuring Cervena® Venison with potatoes, kumara or yams as the starch. A minimum of two Fresh New Zealand Grown Vegetables and a suitable sauce or jus. Imported, frozen vegetables or fungi are NOT permitted. One Cervena® Venison 8-rib rack will be provided to each competitor on the day of the competition. A Dessert of four (4) identical, individually plated covers of either a hot or cold dessert, showcasing 2 Queen products prominently. The dishes may be presented at any time within the 3 hours allotted time, and in the following order, 1st Cheese Course, 2nd Main Course and 3rd Dessert Course, within acceptable restaurant dining timings. Two copies of the recipe and two dish description cards are to be supplied for each dish.

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K027 Senior Lifestyle Class – Open Sunday 31st July 2016 – start times: 9.30am Sponsor – Bidvest, Choice Catering, Independent Fisheries, Nestlé Professional, Service IQ and vegetables.co.nz

Competitors have 90 minutes to prepare and serve 4 covers of a main dish of Independent Fisheries hoki loin, Maggi Mash as the starch, one other Maggi or Nestle Professional product [any quantity] and a minimum of two fresh New Zealand grown vegetables with a suitable sauce/jus. Two portions are to be served as soft/minced. Four covers of a desert, two to be served soft/minced. The dish is to include two Nestle Professional products – any quantity. The winner will receive; An ipad mini and a gift basket of sponsor’s products, the winner’s plaque, A selection of FÕ RJE cookware valued at over $400 The winner’s workplace will receive; A $1000 Bidvest voucher, $1000 Independent fisheries Hoki fillets and Samsung semi-commercial programmable 1100 watt microwave The second and third place winners will receive; A gift basket of sponsor’s products Selection of FÕRJE cookware valued at over $400 The second and third place winners will receive; A Samsung semi - commercial programmable 1100 watt microwave K028 Live Dessert – Open Saturday 30th July 2016 – start times: 2:30pm Component to Pastry Chef of the Year Sponsor – Equagold

Competitors have sixty (60) minutes to prepare and present four (4) identical, individually plated covers of a hot or cold dessert. Any local or imported fruit may be used, appealing, exciting presentation and fruit should be a focus. Correct level of prepared mise-en-place is important, only items made on site may be used. Pre prepared basic paste’s and sauces may be brought in however any other sauces/purees/coulis’ must be made on-site. Two copies of the recipe and two dish description cards are to be supplied.

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K029 Canape - Open Friday 29th July 2016 – start times: 4:30pm Component of Chef of the Year Sponsor – Bartercard

Competitors have seventy-five (75) minutes to prepare and present twenty (20) identical canapes of three (3) offerings, 1 must be a vegetarian option, 1 seafood and 1` protein of your choice and using the sponsors product in at least 2 of the offerings. Presentation of your platters will begin after 55 minutes and continue until consumed or until 20 minutes has lapsed. 2 platters of 5 of each canape will be presented, 1 to the judges and 1 to the presentation table. The service of the canapes will be done by a FOH person who will be provided for you. You will be judged by normal judging criteria. Using any two Genoese products of your choice in at least 2 of the offerings.

Two copies of the recipe and two dish description cards are to be supplied K035

Gourmet Pacific Challenge

Saturday 30th July 2016 – start times: 9:15am 11:45am

Entry Fee - $300 per team

Sponsors – Waitoa, Fonterra and Nestle Professional

International Teams from Australia, Fiji, Guam, New Zealand, Vanuatu, Cook Islands, Samoa.

http://www.nzchefs.org.nz/site/nzchefs/Gourmet%20Pacific%20Challenge%202016.pdf

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K036

Dilmah High Tea – Open

Saturday 30th July 2016 – start times: 1:30pm 1:45pm

Entry Fee - $300 per team

Sponsor - Dilmah

A team event consisting of two (2) members: One (1) Chef and One (1) Restaurant Service Person. Each team will be required to present a High Tea setting to two (2) Guests and prepare one (1) judge’s plate, and one (1) for photography, four (4) portions in total. Special Prize: Dilmah Tea Scholarship - National winners to travel to Sri Lanka in February 2017 to take part in the Dilmah School of Tea, and to mentor students at the MJF Charitable Foundation Culinary Centre. Regional winners receive monetary contribution to travel to National final in Auckland. The winners must be able to travel to Sri Lanka, (travel dates and details with NZChefs Office) and if not, then the next runner's up shall be offered the travel prize for those two competitors. Cookery Criteria: Must be served to guests, then immediately followed by the judge’s presentations. Part A i. Two (2) different food items, served to two (2) guests. ii. One (1) separate food item, presented with the completed table presentation.. (*see note below). Part B. i. Two (2) plated food presentations including Teas, One (1) for judging and One (1) for photos, they must be identical as served to the guests, you must also include separately, the food item being presented on the table as part of the table presentation. Two copies of menu descriptions and recipes MUST be included for the judges. All food items are brought in completely finished except for plating up and any garnishing if required. You must serve two (2) of these food items using tea as an ingredient, one (1) Sweet and one (1) Savoury item using Dilmah Tea where the flavour of the tea is clearly evident. They may be served warm or cold. The Chef; will assist the Service Person in taking the dishes to the table, explaining their food style and the rationale behind the tea used within the food. This is a very small component but interaction with the guests must be observed. (*Note)The third food item is of your choosing, either sweet or savoury, warm or cold, it does not require tea as an ingredient; but it must be paired with one of the teas served to the table as outlined below. This 3rd item is not marked as a food item alone, but in how well it is complimented by the tea served, it is this item that must be placed on the completed Presentation Table just prior to guests being seated. Restaurant Service Criteria: Must be served to guests, then immediately followed by the judge’s presentations.

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Competitors are required to prepare and present two (2) different 'tea based' beverages to two (2) guests and two (2) for judges (4 in total). One of these teas must be paired with the third food item (*see Note) above, it is marked on how well it complements the flavours and texture of the food. Both tea's must be brewed and poured in front of the judges. Two copies of menu descriptions and recipes MUST be on the table. The beverages will be: 1.) A loose leaf black tea, served hot. Sponsors product to be used. 2.) A hot tea cocktail (with alcohol) OR hot tea comforter (alcohol optional) brewed from either loose tea or a tea bag (may be a flavoured tea variety). The hot tea cocktail or comforter requires a name and recipe card to be displayed. Sponsors product to be used. Competitors will have 30 minutes to set up and dress a table to display the food item and beverages, then a further 30 minutes to brew and serve the beverages. Both team members will be required to present the food items to the guests, explaining rationale in the food/tea matching, the teas used and answering any queries. Competitors are to supply all ingredients and equipment. Further information on teas available in New Zealand will be emailed on registration along with tips and advice on tea.

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**RESTAURANT SERVICE CLASSES**

F011 Wine and Beverage Service – Open Saturday 30th July 2016 – start times: 3:30pm Component of Service Professional of the Year Sponsors – Starline and Spiegelau

Part 1: ten (10) minutes for mise-en-place Part 2: twenty (20) minutes to seat four (4) guests, then serve the following to the four (4) guests and one (1) for the Judges’ table.

• a bottle of water (Still or Sparkling) • a bottle of still wine • a bottle of sparkling wine

Judges’ glasses will be located on a side table. Competitors will be judged not only on technical skill, but also on their ability to discuss, with guests at the table, the attributes and background of the beverages served. Table and chairs will be supplied. Competitors to supply all wines, water, glassware and equipment required for this class. A question relating to this class will be asked. F012 Mystery Box Table Setting – Open Saturday 30th July 2016 – start times: 9:15am Component of Service Professional of the Year Sponsor – Spiegelau and Pacific Linen

Competitors will have 45 minutes to set a table with linen, crockery, cutlery and all accessories

supplied in a mystery box.

Competitors should bring with them all necessary equipment to cut, polish and prepare the table,

including items such as gloves, polishing cloths/buckets, salvers, and scissors.

5 minutes to unpack

45 minutes to prepare table

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F013

Table Setting Classic - Open

Saturday 30th July 2016 – start times: 8:00am

Component of Service Professional of the Year Sponsor – NZMA

This competition will be divided over two (2) individual disciplines.

Part 1: Prepare a standard full Table d’hôte restaurant setting including; water and two (2) wine

glasses, cruets and butter dishes for four (4) covers. The preparation of a bud flower arrangement

and serviette fold to be included. A 900 mm square table, four (4) chairs, trestle table and hot water

will be provided. Competitors are to supply all other equipment. Once this part is completed,

competitors must stand by their sideboard in readiness for Part 2.

Part 2: Greet ‘Guest’ seat and napkin, (remove entrée cutlery). Serve four (4) empty cold main course

plates. Judges/floor manager to place knife and fork on plate as though the guest has finished eating.

Competitors are then required to clear the table, and prepare it for the service of a dessert. This is to

include the clearing of ‘dirty’ main course, side plates, cutlery, glasses, cruet and butter; crumbing

down skill must be shown and preparation for the service of dessert. (No guests will be present in

dining room; competitors are to serve as if guests are present]

Unpack 5 minutes

Part 1 20 minutes

Part 2 10 minutes

F014 Cocktail Mystery Box – Open Saturday 30th July 2016 – start times: 1:30pm Component of Bartender of the Year Sponsor – Hancocks

Competitors are to produce TWO (2) servings of a cocktail using mystery products

A question will be asked relating to this class

5 minutes to unpack and collect ice

10 minutes to prepare recipe card

15 minutes to prepare and present

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F015 Table Setting Innovative – Open Saturday 30th July 2016 – start times: 10:30am Entry Fee - $150 per team Sponsor – House of Knives

Working in teams of up to four (4), competitors are to complete a fully themed table setting of TEN

(10) covers. This will demonstrate innovation, practicality and style. Table set is to include all

glassware, linen, crockery and cutlery. Competitors should bring with them all necessary equipment

to clean and prepare their table; gloves, polishing bucket, scissors tools and accessories (nothing is

supplied). A ROUND / OVAL table, TEN (10) chairs, trestle table will be provided. A theme card

explaining the theme is required to be displayed (can be placed on chair).

Note; The finished table setting will be judged, not the set up.

The theme for this year is Recycling

5 minutes to unpack

30 minutes to prepare table

F016

Barista Smackdown – Open Sunday 31st July 2016 – start times: 8:15am Component of Barista of the Year Sponsors – McCafé

This is the Barista equivalent of the UFC! Competing in knock out rounds until the “the last man standing!!” Each heat will consist of competitors preparing and presenting a coffee selected at random by our Judges. Competitors then have 90 seconds to present and prepare the coffee Competitors will have 3 minutes to prepare their machines and grinders before their coffee is selected. And 2 minutes to clean down.

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F019 Bed Making – Open Sunday 31st July 2016 – start times: 11.15am Sponsor – Texaco

General information Each participant will be provided with the following supplies (new):

1. Mattress (Queen size) 2. Mattress Protector 3. First Sheet 4. Duvet (open from 1 side not bottle neck) 5. Duvet Case 6. 4 Pillows 7. 4 pillow protectors 8. 4 Pillow Cases (2 designed, 2 plain) 9. Bed skirt (Valance) 10. Bed throw

Rules and regulations

1. The mattress protector must be placed evenly on top of the mattress. 2. The first sheet must be placed evenly and tucked tightly on all sides 3. The duvet must be properly filled in the duvet cover 4. The duvet must be placed evenly from the sides and tucked

5. Pillows must be correctly filled in their cases; the 2 cases with any design should be on top of

the plain cases along with the pillow protector 6. The pillow should be plain 7. No running around is allowed

JUDGING CRITERIA: The Bed-Making Competition is based on speed, accuracy and skill. The timing of the competition begins once the judges indicate so, and is stopped as soon as the participant completes the bed-making. The time taken to make the bed, the tidiness, the quality, the presentation and overall look of the bed are the main judging criteria for the competition.

Technique: 50 points: The way the corners, duvet, pillow cases are set

Timing 30 points: It should be less than 7 min to get full grade

Overall Impression: 20 points: The person must have good manners, be knowledgeable, work quickly and orderly, & demonstrate efficiency. Cleanliness & Neatness: Uniform, grooming, perfume in moderation, no excessive use of make-up, jewellery should not be worn when in uniform, hair must always be neat.

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F020 Classic Cocktail – Open Saturday 30th July 2016 – start times: 10:30am Component of Bartender of the Year Sponsor – Hospitality Business

Competitors are to produce:

Compulsory: Original Daiquiri – two (2) identical glasses

Followed by either: Two (2) Old Fashioned or Two (2) Bloody Mary.

[Total Two (2) Original Daiquiri and Two (2) identical cocktails

Competitors to supply all ingredients and equipment other than ice.

4 glasses = 2 glasses (each) of 2 classic cocktails.

A question relating to this class will be asked.

5 minutes to unpack and collect ice

15 minutes to prepare and present

F021 Innovative Cocktail – Open Friday 29th July 2016 – start times: 12.45pm Component of Cocktail Champion of the Year Sponsor – Hospitality Business

Competitors are to produce TWO (2) servings of an original recipe cocktail using Vodka as a key

ingredient. Full Recipe amounts and methods must be present at time of competition

A recipe card describing and naming the cocktail must be displayed. Competitors to supply all

ingredients other than ice. A question relating to the class will be asked.

5 minutes to unpack and collect ice

10 minutes to prepare and present

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F022 Barista – Open Saturday 30th July 2016 – start times: 8.00am Component of Barista of the Year Sponsors – McCafé

Part 1: Competitors are allowed to prepare and condition the espresso machine and set up any additional equipment.

NOTE: The grinder will not be set up – competitors will need to use this time to place and set up a

grinder, competitors may bring in their own grinders

(10 minutes)

Part 2: Prepare and present four (4) portions of the following beverages in stated order:

1. Single espresso 2. Double shot latte 3. Single flat white

Clean down workstation and machine.

(15 minutes) F027 Wine and Beer Knowledge (Theory) – Open Friday 29th July 2016 – start times: 2:00pm (Mezzanine Floor) Component of Bartender of the Year Sponsor – Artisan

This is a compulsory class for NZ Bartender of the Year Class. This class is to be hled in two parts: Part 1: Competitors are to answer in written format thirty (30) industry and product related questions. 30 minutes Part 2: Identify eight (8) beverages. Four (4) will be wine or wine related beverages and Four (4) will be beer or beer related beverages. This will be conducted in blind tasting format. 45 minutes

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F028

Cocktail Smack down Sunday 31st July 2016 – start times: 1:00pm Component of Cocktail Champion of the Year Sponsor – Hancocks

Competing in knock out rounds until the “the last man standing” becomes the winner! Each heat will consist of competitors preparing and presenting a cocktail selected at random by our Judges. Competitors will have 3 minutes to select & prepare their glassware after their cocktail is selected but before preparation. Competitors then have 5 minutes to prepare and present the cocktail