TASTE OF ST. LOUIS – 2012 • SEPT. 28 – 30
SOLDIERS' MEMORIAL • FREE ADMISSION
CHEF BATTLE ROYALE RULES AND REGULATIONS (SUMMARY)
HOW THE COMPETITION WORKS
Each Chef is allowed one commis to be on stage with him/her during the competition to prep vegetables and wash and carry. All cooking, other food preparation and plating be done by the competing chef.
Prior to the competition, chefs are allowed to clean and peel produce only. All cutting of produce and other ingredients must be done during allotted time. Proteins and/or main ingredients are provided the day of the competition for cleaning and trimming and must be portioned on site during the competition.
Stocks and/or glazes may be prepared ahead of time, but final preparation is completed during the competition. Infused oils, decorative plate garnish, etc. may be prepared ahead of time as well.
For the semi final rounds, each competitor is expected to prepare and plate 4 (four) portions of their best entrée, in accordance to their battle theme. For the championship round, each chef prepares and plates 5 (five) portions of their best entrée as well as 5 (five) portions of a plated composed dessert.
The dessert components for the final round may be prepared ahead of time (in fact, it is recommended), but must be composed/plated on site and served immediately following the judging of both competitors’ entrees. The starting chef plates his/her entree followed by the second chef (5 minutes after the starting chef finishes plating). The starting chef plates his/her dessert, followed by the second chef (5 minutes after the starting chef finishes plating).
TIME ALLOTMENT
All competitors are expected to be on-site at least 45 minutes prior to their scheduled competition. This time will be used for set up. Competitors must start on time. One point is deducted for every minute you are late starting and after 15 minutes chefs are disqualified.
Entrants are given the following amounts of time to prepare, cook and serve their dish:
45 minutes PRIOR TO YOUR COMPETITION START TIME to prepare stations and do any prepping necessary (see PREPARATION for details)
45 minutes to prepare, cook and plate the dish during the semi-finals and final round
15 additional minutes will be allotted to plate your dessert during the championship round
JUDGING CRITERIA
The judging criteria is as follows:
Semi Final Rounds
20 pts Taste
10 pts Presentation
10 pts Proper cooking tech./cleanliness
40 possible points TOTAL
Championship Round
20 pts Taste
10 pts Presentation
10 pts Proper cooking tech./cleanliness
10 pts Dessert
50 possible points TOTAL
The judging panel is made up of local and national industry professionals. All judges’ decisions are final. In the event of a tie the executive chef fo the Taste of St. Louis exercizes his or her discretionary vote.
