RULEBOOK 2019 MOVENPICK HOTEL & CONVENTION CENTRE KLIA, SELANGOR - WORLDCHEFBATTLEFIELD.COM
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
2019
RULEBOOK
Movenpick hotel &
Convention Centre KLIA, Selangor
DR.RICK STEPHEN
Continental Director
World Association of Chefs Society
Worldchef Battlefield 2019, Malaysia
5-4-3-2-1- HANDS UP !
Yes this is what you see on television, one plate is done
and the hands are in the air!.......... All clap, then 4 plates
appear?
Now you have the opportunity to compete or watch the
real deal. WCB-Battle of the Masters, will be real live
cooking, in front of real culinary judges as it happens
with no editing, real food, real chefs, real
COMPETITION!
This competition has been the brainwave of Chef Zubir from Kuala Lumpur, and has
been talking about this great challenge to all chefs from various regions, for some time
now, well the time is here!
This will be the football WorldCup of cooking, where teams do battle and will be
eliminated until we get down to a final.
There is no “Ego’s” on show, just skills, talent, professionalism and your rights to be the
BEST on a challenging but level playing field.
The layout of this event which is been housed at Movenpick’s Hotel Convention Centre
KLIA, will be equal to any Battlefield in Worldchefs, BUT live to television and the
viewers. Chefs around the world gather your talent your skills and meet us here in
Selangor for what will be a battle royal where cooking will go down to the wire.
This event has the support of the WorldChefs body, the governing body and spoke people
of our industry around the world!
We look forward to welcoming your team and you into Selangor - Malaysia!!
Challenge yourself and challenge the world!!
Regards,
Rick Stephen
Continental Director - Asia
World Association of Chefs Society
2
ZUBIR ZAIN
Chairman / Project Owner
Worldchef Battlefield 2019, Malaysia
Dear fellow chefs, friends & colleagues from industry.
It gives me a great pleasure to welcoming you to one of
the most prestigious culinary competition in the region-
The WORLDCHEF BATTLEFIELD(WCB)--Battle of
the Masters 2019
WCB-Battle of the Masters, shall bring new perspective to the culinary reality show
around the world. The concept of the show will reflect a different in comparison to
MASTERCHEF reality tv cooking show that relies on amateur chef to be the
participant and IRONCHEF that involved individual experienced guest chefs
challenging one of the show's resident "Iron Chefs" in a timed cooking battle built around
a specific theme ingredient.
WCB-Battle of the Masters a jointly organized by DRS ProEvent and CZ
RestaurantGroup, we plan to bring the real game of culinary competition into the table
by converting culinary championship into an arena that reflects real situation through a
series of culinary battle among professional chef around the globe. Unlike any other
culinary championship format that based on some categorical challenges, WCB will be
the first recorded chef’s league based culinary championship among professional chef’s
in Malaysia and around the globe.
WCB-Battle of the Masters making its debut with 16 invited elite professional culinary
establishment from Malaysia and Asia Continents battling in 4 days to clinch the world
title of WORLDCHEF BATTLEFIELD-Champion of the Masters.
This event will showcase spectacular culinary skills and art of extensive range of
cuisines featuring world class professionals chef representing world known
establishment around the globe. Along with a panel of WACS accredited judges from the
international and national corridors and Masterchef celebrities judges, WCB is endorsed
by World Association of Chef’s Societies (WACS), supported by Professional Culinaire
Association Malaysia (PCA) and will be following world standard adjudication rules by
WACS.
To all international competing teams and judges, I welcome all of you to Malaysia, a
nation with harmonious intergration of multicultural and multiracial society, amazing
culinary pickings infused with cross-ethnic and cross-cultural from both east and west.
Enjoy the competition and have a pleasant and memorable stay.To domestic teams, this
is the golden opportunity to showcase your skills and craftmanship in culinary scene,
competing and sharing knowledge with among the best chefs around the globe
I wish to express my heartfelt appreciation to everyone who has contributed towards the
success of WORLDCHEF BATTLEFIELD, in particular joint organizers DRS
ProEvent and CZRestaurantGroup, distinguished judges, Professional Culinaire
Malaysia, Movenpick Hotel KLIA, sponsors, media partners, WCB 2019 organizing
committee, friends and colleagues from industry.
Culinary Regards
Zubir Zain
Chairman / Project Owner
Worldchef Battlefield 2019, Malaysia 3
KAMARUDDIN ADNIN
President of Professional Culinaire Association (PCA)
WACS endorsement
Enjoys the WORLDCHEF BATTLEFIELD (WCB) –
Battle of the Masters 2019, it is yours!
Dear friends, chefs and colleagues,
Welcome to The WCB – Battle of The Masters 2019.
There will be many activities, programs and opportunity
for you to explore in this prestigious culinary event.
WCB – Battle of The Masters are focusing in upgrading the skill and the quality in
competition. The organizing committee has raised the par in the standard requirement
of the competition and looking forward to achieve and recognize the highest level of new
creations and techniques skill in Culinary and Patisseries categories with applicable,
advance and innovative idea.
With high standard of WACS competitions happening around the world, we encourage
you to be open minded and share your ideas, knowledge, skill and techniques to make
this event a memorable and fascinating one. WCB – Battle of The Masters can assure
you that this is going to be an event packed with lots of good experience and achievement
especially for 16 professional invited team from Asia, Europe, America and Australia to
win World Title of the WCB – Champion of the Masters.
Please remember our partners who have seen us through. We owe them many thanks.
Without them, our event would not able to move forward, and we would not been able to
create the platform and opportunity for chefs.
With this, we invite you to join us to express our deepest gratitude to the organizing
committee, the organizing chairman, DRS ProEvent, CZRestaurant Group, official
venue host, Professional Culinaire Association (PCA). Thanks to board of Worldchefs
(WACS) and judges that came from around the world. Last but not least our sponsors.
“Don’t let anything stop you for being a part of chef’s movement and success.
We, the Malaysia Chefs are proud to serve and support all chefs and industry”
Thank you with friendship and culinary regards
Kamaruddin Adnin
President of Professional Culinaire Association (PCA)
WACS endorsement
4
GENERAL INFORMATION & COMPETITION RULES
1. Worldchef Battlefield (WCB) are invitation base competitions and only open to
teams of professionals chef either from national team, regional, city, hotel, or
national chef association in Malaysia and other countries. WCB will be held at
Movenpick Hotel & Convention Centre KLIA , Selangor Malaysia, from 4th-7th
April 2019
2. Each competing team comprises of four (4) members-Chef Commander (leader),
assistant chef and pastry chef . Only three (3) members will be competing and
one (1) as a reserved member incase substitution is needed. Chef Commander
position must be minimum Sous Chef or above and must be nationality of the
country, whereas there is no limit of age, position and nationality for the
assistant and pastry chef. Chef Commander must possessing extensive back
ground working experience, knowledgeable and well versed in multiple cuisine,
able to lead and command his team. Confidence and charisma on camera is
value added. He will be the highlight, key player and master of his team
3. Worldchef Battlefield (WCB) competition will be live recorded and shall be
prestigious and glorious platform for the global professional chefs to show their
skills and craftmanship in culinary through global televison on a mass scale
exposure
4. Sixteen (16) invited elite professional culinary establishment from Malaysia and
Asia Continents battling in 4 days to clinch the world title of WORLDCHEF
BATTLEFIELD-Champion of the Masters.
5. Competing teams will be divided into four (4) groups through ballot withdrawl
with 4 teams in each group. Each teams will have to compete minimum two (2)
times in group stage.The best two (2) with highest points from each group will
proceed into round two (2) and will be divided into four (4) groups with two
teams per group. The best one (1) team from each groups of four (4)will continue
it’s journey into the grand finale.
6. Official Registration Form needs to be completed and submitted before 15th
January 2019. Late registrations may be rejected.
7. Confirmed competing teams are required to send two (2) types of photo-
1-Photo of Chef Commander (leader) high resolution full body
(not less than 1MB size)
2-Photo of Chef Commander(team leader) in the middle with his 2 assistant and
pastry chef .
This two (2) photo must be send by email to organizer before 1st.February 2019
Chef Commander (leader) are required to submit his short profile (not more than
100 words) together with his single photo and team photo
8. Submission of a completed registration form shall constitute of, and agreement
to, abide by the rules and regulations of the competition. Fees are not refundable
if the competition is cancelled due to reasons beyond the organiser’s control or
from withdrawn applications
5
9. All international teams must arrived at Kuala Lumpur International Airport,
KLIA latest by 1st. April 2019. Teams must furnish the WCB secretariat with
their flight itinerary WCB liason team will pick up the team from airport to the
official accomodation hotel
10. Organizer will provide complimentary rooms accomodation to competing teams
from 1st-8th. April (8 days x 7 nights x 2 double rooms)
11. Opening ceremony, team introduction and welcome dinner will be held on 3rd.
April 2019 at Movenpick Hotel & Convention Centre. Attendance are compulsory
to all competing teams. All teams are required to be at the venue at 18.00pm and
must be in full uniform-white chef jacket, white apron, black pants, black shoes
and chef hat
12. WCB Competition begins on 4th. April at 07.00am and ends at 20.00pm daily,
except for the last day on 7th. April when it will end earlier to cater for award and
closing ceremony. There are 4 cooking session daily except on the last final day.
This competition is open for registered and walk in public with tier spectators
arena design overlooking the kitchen area for live and close view purposes. All
competing team are encourage to bring along their media n supporters with
banner and bunting representing their teams
13. Closing ceremony and award presentation will be held at Movenpick Hotel &
Convention Centre on 7th. April. Competing teams have to ensure their
presence to collect the award. All awards are to be accepted in chef uniforms with
appropriate footwear. Any trophy/medal/certificate not accepted at the
ceremony will be forfeited three (3) weeks after the event.
14. Chef’s attire including proper footwear is required during the competition.
Competing teams must wear only white chef jacket, white apron, black pants,
black shoes and chef hat. Fancy and coloured chef jacket are strictly not
allowed. However sponsors and organization logo are permitted on chef jacket.
15. All competing teams to report at registration counter at least 30 minutes before
the stipulated competition time. Competitors will only be allowed into the kitchen
when competition commences.
16. Competing teams will be given 150 minutes (2.5hrs ) for-
collecting ingredients from pantry
menu writing
cook and served 10 sets of 3 course menu, served individualy. 1 set for display and
photo shoot and 8 sets for judges tasting.
Set Menu must include-
• Warm or Cold Appetizer
• Main Course
• Dessert
Appetizer to be served first, followed with the rest at every 15 minutes interval:
• Appetizer – 2 hours from the start of competition
• Main Course – 2 hours 15 minutes from the start of competition
• Dessert – 2 hours 30 minutes from the start of competition
6
17. All food must be edible
18. Every dish must be bona fide (true) work of the team competitor and must not be
entered in other competitions. The Organiser reserves all rights to the menu
submitted, photographs and videos taken at the event. Any publication,
reproduction or copying of the materials can only be made with the organizer’s
approval.
19. Organizer will provide four(4) work station. Each work station will be equipped
with-
• Induction plate • Pastry kitchen aid • Up right chiller
• 4 stove burner • Food processor • Up right freezer
• Deep fryer • Blender • Blast chiller (to be shared)
• Salamander • Sous vide circulator • Work table
• Combi oven • Vacum sealers • Sink
20. Organizers will provide amall cooking utensils as below for each work station
• Sauce pot & • Stainless steel spatula
• Sauce pan • Wooden spoon
• Saute pan • Wire Whisk
• Frying pan • Cutting board
• Stainless steel tray • Laddles
• Stainless steel round bowl • Serving spoon
Competing teams only allowed to bring their own knives n small personal tools,
stainless steel or silicon mould,cutters, pastry piping bag, noozles and pasta
21. Organizers will provide all raw cooking ingredients-proteins, vegetables, fruits,
dry items cooking oil, herbs & spices etc. All these ingredients will be stationed at
open pantry marketplaces. Competing team will have access to the open pantry
marketplaces where they can select a wide range of common ingredient to utilize
in preparing their dishes.
22. Mystery ingredients will be given to competing teams during round two (2) and
grand finale
23. Organizer will provide all teams with all necessary and selections of crockeries
for 10 portions x 3 courses
24. Organizer will not be responsible for loss or breakage of teams belongings
25. Hygiene and food safety are important. Competitors may be disqualified if food
safety and hygiene are compromised.
26. Teams must ensure work station is cleaned and tidy after competition. All small
tools and utensils must be washed and kept in the designated station. Judging
will take into account the condition of the work station after your turn
7
27. 4 kitchen judges with 1 leader will be responsible to evaluate cleanliness,
sanitation, professional preparations, work habits, wastages, timing and use of
ingredients. They will remain in the kitchen the entire time of the competition.
The other 8 podium judges will be the tasting judges, under the direction of chief
jury who will cast the deciding vote in case of a tie.
28. Judges decision are final
29. 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.
8 3
JUDGING CRITERIA
Mise-en-place 0 - 10 points
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 Professional Preparation 0 - 25 points
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 0 - 5 points
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.
Arrangement & Presentation / Innovation 0 - 10 points
Clean arrangement, with no artificial garnishes and no time
consuming arrangements. Exemplary plating to ensure an
appetizing appearance is required.
Taste 0 - 50 points
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.
9
WORLDCHEF BATTLEFIELD 2019
REGISTRATION FORM
Closing Date: 15 January 2019
Organiser will provide complimentary accomodation to the international competing teams from 1st - 8th April 2019 (8 days x 7
nights x 2 double rooms).
Organizer will provide crockeries & all cooking utensils (except knives, moulds, cutters, pastry bag & noozles) to every work station
Organizer will provide all raw cooking ingredients-proteins, vegs, fruits, dry items, herbs & spices, cooking oil etc.
Please refer to the rules and regulations in the WORLDCHEF BATTLEFIELD Rulebook.
Please type for legibility or write clearly in capital letters and complete all relevant sections
Name of Team :
Organisation Name :
Organisation Address :
Country :
Organisation Tel. No : Fax No :
Chef Commander (Team Leader's) Mobile No : Email :
TEAM MEMBER NAME POSITION
Chef Commander
Assistant Chef
Pastry Chef
Substitute
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 WORLDCHEF BATTLEFIELD 2019.
Authorised Signature / Competitor Signature
Please send the completed Registration Form with entry fee(s) to: FOR OFFICE USE
Worldchef Battlefield Secretariat, Block 5, 1-37 Laman Seri Business Park, Jalan Application Received On:
Persiaran Sukan, Seksyen 13, 40100 Shah Alam , Selangor, Malaysia
Payment Received On:
Tel: +603 5524 6966 / +6019 610 5783 | Fax: +603 5524 7966
Email : chefzubir_zain@yahoo.com Website :www.worldchefbattlefield.com Cheque No :
Amount (RM):
Contestant No:
10AWARDS & PRIZES
Certificates of participation and achievement will be given to all competitors who have
completed all their Worldchef Battlefield competition challenge. Respective medals will
be awarded to the Champions, 1st Runner-up, 2nd Runner-up and 3rd Runner-up
Gold with Distinction 100
Gold 90 - 99 Points
Silver 80 - 89 Points
Bronze 70 - 79 Points
Diploma 60 - 69 Points
WORLDCHEF BATTELFIELD :
CHAMPION OF THE MASTERS
Chef Commander (leader) will received Champion Trophy,Medal and Certificate
Team members will received Medal and Certificate
Competing team will received cash reward of USD 12,000.00
FIRST RUNNER UP
Chef Commander (leader) will received First Runner Up Trophy, Medal and Certificate
members will received Medal and Certificate
Competing team will received cash reward of USD7,000.00
SECOND RUNNER UP
Chef Commander (leader) will received Second Runner Up Trophy, Medal and Certificate
members will received Medal and Certificate
Competing team will received cash reward of USD4,000.00
THIRD RUNNER-UP
Chef Commander (leader) and team members will received Medal and Certificate
Competing team will received cash reward of USD1,000.00
BEST APPETIZER
Comes with Plaque, Certificate & Cash USD500.00
BEST MAIN COURSE
Comes with Plaque, Certificate & Cash USD500.00
BEST DESSERT
Comes with Plaque, Certificate & Cash USD 500.00
1112
2019
WORLD EDITION
04-07th. APRIL 2019
GROUP 1 GROUP 2 GROUP 3 GROUP 4
Team A Team E Team I Team M
Team B Team F Team J Team N
Team C Team G Team K Team O
Team D Team H Team L Team P
GROUP 1 GROUP 3
4/4/2019 4/4/2019
07.00am - 9.30am POINTS 14.00pm - 16.30pm POINTS
KITCHEN 1 Team A KITCHEN 1 Team I
KITCHEN 2 Team B KITCHEN 2 Team J
KITCHEN 3 Team C KITCHEN 3 Team K
KITCHEN 4 Team D KITCHEN 4 Team L
5/4/2019 5/4/2019
07.00am - 9.30am POINTS 14.00PM - 16.30PM POINTS
KITCHEN 1 Team A KITCHEN 1 Team I
KITCHEN 2 Team B KITCHEN 2 Team J
KITCHEN 3 Team C KITCHEN 3 Team K
KITCHEN 4 Team D KITCHEN 4 Team L
6/4/2019 6/4/2019
ROUND 2A ROUND 2C
07.00am - 9.30am POINTS 7/4/2019 POINTS 14.00pm - 16.30pm POINTS
KITCHEN 1 Winners Group 1 FINAL Winners Group 3 KITCHEN 1
KITCHEN 2 Runnersup Group 2 12.00pm - 15.00pm Runnersup Group 4 KITCHEN 2
KIT 1 KIT 2 KIT 3 KIT 4
ROUND 2B Winners R2 A Winners R2 B Winners R2 C Winners R2 D ROUND 2D
10.30am - 13.00pm POINTS POINTS 17.30pm - 20.00pm POINTS
KITCHEN 3 Winners Group 2 Winners Group 4 KITCHEN 3
KITCHEN 4 Runnersup Group 1 Runnersup Group 3 KITCHEN 4
GROUP 2 GROUP 4
4/4/2019 4/4/2019
10.30am - 13.00pm POINTS 17.30pm - 20.00pm POINTS
KITCHEN 1 Team E KITCHEN 1 Team E
KITCHEN 2 Team F KITCHEN 2 Team F
KITCHEN 3 Team G KITCHEN 3 Team G
KITCHEN 4 Team H KITCHEN 4 Team H
5/4/2019 5/4/2019
10.30am - 13.00pm POINTS 17.30pm - 20.00pm POINTS
KITCHEN 1 Team E KITCHEN 1 Team E
KITCHEN 2 Team F KITCHEN 2 Team F
KITCHEN 3 Team G KITCHEN 3 Team G
KITCHEN 4 Team H KITCHEN 4 Team HEVENT VENUE
MOVENPICK
HOTEL & CONVENTION CENTRE KLIA,
SELANGOR
Movenpick Hotel & Convention Centre
KLIA, Selangor is a brand new
International Hotel & Convention Centre
in Selangor, Malaysia and the most
suitable venue to host a world class and
prestigious events and exhibitions;
provides a perfect stay for domestic and
international delegates. Conveniently
located within close vicinity of Kuala
Lumpur International Airport (KLIA) and
KLIA2 , Sepang International Circuit and
Mitsui Premium Outlet, 15 minutes drive
to Putrajaya, the Malaysian Government
Administrative Centre, 40 minutes
journey time to the city of Kuala Lumpur.
Movenpick Hotel & Convention Centre
KLIA will ensure its special delegates and
guests a memorable event and stay; hence
it is the best chosen venue for WorldChef
Battlefield 2019.
13ORGANIZED BY :
JOINTLY OFFICIAL VENUE: OFFICIAL
ORGANIZED BY: TOURISM BOARD:
CZ RESTAURANTGROUP
endorsed by:
SUPPORTING PARTNERS:
OFFICIAL KITCHEN PLANNER:
OFFICIAL KITCHEN EQUIPMENT SPONSORED BY:
14SPONSORS:
TM
USA
OFFICIAL PROBIOTICS DRINK :
HOSPITALITY PARTNERS :
KL International Airport
MEDI A PA RT NERS :
15SECRETARIAT CONTACT
Kindly forward your enquiries to;
SECRETARIAT
WORLDCHEF BATTLEFIELD 2019
1-37, Block 5, Laman Seri Business Park
Section 13, 40000 Shah Alam
Selangor, Malaysia
Tel: +603-5524 2777
Mobile: +6019-610 5783
Email: chefzubir_zain@yahoo.com
www.worldchefbattlefield.com
16You can also read
