Competitors are required to prepare and cook Two (2) portions of an individually plated dessert within 2.5 hours using the recipes provided for the key element. The dessert should be enhanced with the competitor’s own choice of garnishes, accompaniments and plating techniques but where recipes have been provided for any element they should be strictly followed. The dessert should be suitable for serving in an upmarket restaurant.

Competitors will need to demonstrate their knowledge of flavour combinations and plating techniques and will be marked on their kitchen skills, hygiene and cleanliness, the ability to follow a recipe, taste of the dish and their presentation skills.

The Dish

Petit Autumnal Entremet composed of the following elements:

• Barkers spiced apple and vanilla compote
• Queen maple syrup mousse
• Walnut dacquoise
• Chocolate mirror glaze
• Queen Professional Vanilla bean Sable

Competitors are expected to produce the Entremet by following the recipes provided.

Class criteria

• The dish must be prepared using the recipes provided
• The entremet will be formed using Silikomart ‘stone 85’ silicon mould
• All ingredients for the compulsory recipes will be provided by Ara Institute of Canterbury
• Competitors must provide all ingredients for their chosen garnishes and accompaniments
• A range of suitable plateware will be provided but external plates are allowed
• Final presentation is up to the individual competitor but must feature all elements from the compulsory recipes
• You can only use the supplied ingredients in the production of the compulsory recipes
• Finalised recipes will be made available at least one month prior to the competition

Marking

The marking will follow Worldchefs guidelines, and the title of Young Pastry Chef of the Year will be awarded to the person with the highest total score.

Competitors are required to prepare and cook a two-course menu for two, served within 120 minutes under Worldchefs competition guidelines. The menu should be suitable for serving in an upmarket restaurant. Competitors will be provided with 2x Lumina lamb loins, Queen Professional Vanilla Bean Paste, and Barkers product (to be confirmed), but competitors must supply all other ingredients.

First course

Competitors are to produce two identical, individually plated portions of a main course which must feature Lumina lamb loins, complemented by at least two vegetables and appropriate starch with a sauce/garnish. The plates are to be presented between 80 and 90 minutes into the competition.

Second course

Competitors are to produce two identical, individually plated portions of a dessert featuring Queen Professional Vanilla Bean Paste and Barkers product (to be confirmed). The desserts must be seasonal and show different elements of skills involved in the pastry kitchen. We recommend the desserts contain at least three main components:

• One component should be served chilled
• One component should be served frozen
• One component should be served warm or hot

Marking

The marking will follow Worldchefs guidelines, and the title of Young Pastry Chef of the Year will be awarded to the person with the highest total score.

This is a live cooking competition comprising two parts:

Part one - Kitchen Skills Challenge

Competitors have 45 minutes to showcase their mastery of the following basic skills:

• Prepare 1x tomato into concasse
• Prepare and cut 30g of brunoise shallot
• Prepare and cut 100g of potato into 2 cm cubes
• Finely chop 5g chives
• Zest, peel and segment 1x lemon

All elements should be presented at the same time on the presentation plate supplied.

Part two – Plated Main Course

Competitors then have 45 minutes to follow a standardised recipe to produce two plated portions of the following main course dish:

Pan Seared Akaroa Salmon

Warm salad of prawn, potato and chorizo, wilted spinach, smoked paprika mayonnaise and lemon dressing.

Class criteria

• The dish must be prepared using the recipe provided
• All ingredients and plateware will be supplied by Ara (competitors can only use what is supplied)
• The items from part one will be used in the final dish
• Competitors must supply all equipment
• Final presentation is up to the competitor but must feature all elements from the recipe
• The finalised recipe will be made available one month prior to the competition

Marking

Competitors will be marked on their kitchen skills, hygiene and cleanliness, their ability to follow a recipe, the taste of the dish and presentation skills. The title of Trainee Chef of the Year will be awarded to the person with the highest total score.