Individual Challenge – Culinary

The Individual Challenge – Culinary programme consists of Culinary Art Display and Practical Hot Cooking categories. Each competitor can only register for ONE Practical INDIVIDUAL Hot Cooking Class, except for competitors who are vying for the Best Chef Award.

Priority will be given to competitors registering for two (02) Practical Hot Cooking classes and one (01) Culinary Art Display class, thereby qualifying them to compete for the Best Chef Award.

Registration is Open!

• This competition is open to individuals aged 16 or above, from Singapore or overseas, who is a Chef in Training or a working professional.

• Competitors should either be an existing student currently enrolled in a course at a culinary/hospitality institution, undergoing apprenticeship, or a chef under full-time employment at a Food & Beverage or Hospitality establishment, such as restaurants, cafes, hotels, catering businesses, airlines, etc.

• All members of each participating competitor must be enrolled in a course, or be undergoing training at the same institution, or be employed by the same establishment or organisation.

• Please refer to the Competition Rules & Regulations for more information.

There will be a registration fee of SGD 80 per individual category.

Please note that this registration fee is non-refundable for any reason including application withdrawal or competition cancellation due to unforeseen circumstances.

Please refer to the Competition Rules & Regulations for more information.

Key Dates

DateActivity
30 NovRegistration End
4-30 NovConfirmation of Registration and Payment
30 NovDocument Submission (in ENGLISH)

• Recipes of Hot Menus
• Photos of each dish on the menu
• Team's name and team member names
• A5-sized colour photograph: .JPG format, 300 dpi or higher, in plain-coloured background
• Coloured photo of entire team
• Written menu and recipes: .PDF and .DOC format
• Information of any additional equipment being brought in
16 Dec 2024 - 20 Jan 2025Allocation of Competition Slots
8-11 AprCompetition Dates

This schedule of events is tentative and subject to change.

Categories

To display cold, four (04) individual main course plates prepared with contemporary cooking techniques. Inspired by the latest culinary trends, these light lunch dishes highlight natural colours and fresh ingredients. Each plate offers a delicious, visually appealing experience, with delicate tastes and textures that are both satisfying and refreshing. Perfectly balanced, these meals may feature a mix of hot and cold elements, creating a delightful, mouthwatering combination.

The Practical Hot Cooking Challenge is split up into four (4) classes. Competitors can choose to participate in any of the following:

The task is to prepare and present one Western-style main course with meat, poultry, or game within 45 minutes. The dish should serve three people and be individually plated with appropriate garnishing.

The task is to prepare and present a Western-style main course with fish or seafood within 45 minutes. The dish should serve three people and be individually plated with appropriate garnishing.

The task is to prepare and present a Western-style main course dish within 45 minutes that uses Asian ingredients. The dish should serve three people and include starch and vegetables to showcase a balanced meal with Asian flavours.

The task is to prepare and present a vegetarian main course within 45 minutes. The dish should serve three people and be individually plated. It must be nutritious, contemporary, and contain plant-based protein, starch, and vegetables. It can also be lacto-ovo, which includes dairy and egg.

Teams of two (2) apprentice chefs are expected to prepare two (2) dishes consisting of one (1) cold appetiser and one (1) hot main course in 60 minutes. An undisclosed protein will be provided onsite that needs to be included in the hot main course.

• Each participating team will comprise two (2) apprentice chefs, both 25 years old and below as at 1 Jan 2025.

• Each team is allowed to have one (1) helper to carry things into and clear things out of the kitchen. This helper is not allowed to stay in the kitchen once the competition starts.

• All members of each participating team must be enrolled in a course or undergoing training at the same institution or employed by the same establishment or organisation.

• All applications must be submitted together (in English) with personal identification documents and a letter from the institution or company verifying the identities of the applicants at the point of registration.

• Each applicant is only allowed to participate in one (1) apprentice team and compete only once under the Apprentice Team Challenge. The names of all chefs and helpers, if any, are to be submitted together at the point of registration.

There will be a registration fee of SGD 150 per team.

Please note that this registration fee is non-refundable for any reason including application withdrawal or competition cancellation due to unforeseen circumstances.

Please refer to the Competition Rules & Regulations for more information.

 

Register Now

Competition Schedule

TimeActivity
6:00 AMKitchen opens to teams
6:30 AMMise En Place & Control
7:00 AMStart of Practical Preparations
11:00 AMService Starts

This schedule of events is tentative and subject to change.

Supporting Organisations

Endorsed By