Equipment

EACH CHEF WILL HAVE ACCESS TO A WORKSTATION THAT INCLUDES:

  • Non-convection deck oven
  • Four-burner gas stove
  • Sink
  • Cutting board
  • Two whisks, two spatulas and two wooden spoons
  • Selection of pots and pans
  • Dedicated fridge and freezer space
  • Kitchen cloths

SHARED EQUIPMENT – THESE ITEMS WILL BE SUPPLIED AND COMPETITORS MUST WASH AND RETURN THESE ITEMS AFTER USE:

Competitors are permitted to bring any of these for their own personal use, if they do not wish to share with the other competitors:

  • Deep fryer
  • Microwave
  • Various strainers
  • Ice cream machine
  • Blender
  • Robot Coupe
  • Kitchen Aid Mixer
  • Selection of inserts and hotel pans

APPROVED EQUIPMENT, THESE ITEMS WILL NOT BE SUPPLIED, EACH COMPETITOR IS PERMITTED TO BRING THEM

  • Blowtorch
  • Smoking Gun
  • Pressure Cooker
  • Circulator
  • ISI Gun
  • Juicer
  • Woodchips
  • Non-Stick Pans
  • Cast Iron Pans
  • Tamis Sieve
  • Pasta Roller
  • Hand Blender
  • Personal Vac Pac and/or Vac Pac Bags
  • Plates, Bowls, Inserts, Jars, Deli Containers etc.
  • Piping Bags, Squeeze bottles etc
  • Grinders, microplanes, mandolins etc
  • Personal knives and tools
  • Timers
  • Calculator
  • Personal recipe book

BARRED EQUIPMENT, THESE ITEMS ARE NOT PERMITTED

  • Liquid Nitrogen
  • Convection Ovens
  • Charcoal BBQ and/or Charcoal
  • Personal devices with internet access (if calculators are needed for conversion please bring a personal calculator)