The Small Print

Eligibility:

  • Entrants must be Canadian citizens.
  • On September 30, 2017 you must be 28 years old or younger.
  • Applicants are expected to have either passed their Cook Level 1, 2 or 3 in accordance with the Interprovincial Standards Red Seal Program. However, if an applicant does not yet possess these qualifications an exception can be made in special circumstances. Supporting documentation and references will be required from existing or past employers. Please contact us to inquire further.
  • Previous competitors are eligible to apply, previous winners are not.
  • Multiple submissions from one restaurant/hotel are permitted.
  • Employees of Hawksworth Restaurant Group are not eligible to compete in this competition.

Regional Heats:

  • Four identical main course plates must be completed within the given two hour time period or marks will be deducted from the final score.
  • Main course plates must represent an al la carte sized portion with inclusion of the following: 120 grams of protein, one starch garnish, two vegetable garnishes and one sauce.
  • Each competitor will have an assistant to act as a runner/dishwasher. The assistant is there to help gather food items or equipment and to assist with dishwashing. The assistant cannot be involved in food preparation or presentation.
  • No pre-prepared food or ingredients can be used during competition. Any transgression of this rule will result in disqualification.
  • Applicants will be given 30 minutes prior to competition to set up station.
  • Applicant start times will be staggered by 15 minute intervals.
  • Station set up will be reviewed by judges before competition commences.
  • Four identical main course plates must be completed within the given two hour time period or marks will be deducted from the final score.
  • There will be no deductions for plates completed early, although early plates will not be presented to the judges until your designated time.
  • 12 inch rimless plates will be supplied for plating.
  • Extra equipment must be pre-approved through email. Equipment that has not been pre-approved will be confiscated.
  • During competition no devices with internet access are not allowed, personal recipes are permitted.

Black Box Finals:

  • Each Finalist will be given 30 minutes to set up their station at their allotted start time.
  • Competitors will begin in groups of two, and will be staggered at 10 minute intervals.
  • Black Box ingredients will be revealed at the workstation at the beginning of each Finalist’s allotted time, after station set up.
  • Once the black box is revealed, Finalists will have another 45 minutes to create a clear and concise work plan. Two sheets of paper will be provided, one for the main course work plan and one for the dessert.
  • Kitchen judges will assess if the work plan is being adhered to.
  • The work plan will be collected and presented to the tasting judges, with the Finalists plates.
  • Each finalist must utilize all ingredients provided in the black box either between the main course or dessert course.
  • pantry of ingredients will be available, similar to the regional heat pantry, with different specialty ingredients.
  • Each finalist will have an assistant to act as a runner/dishwasher. The assistant is there to help gather food items or equipment, and to assist with dishwashing. The assistant cannot be involved in any food preparation.
  • Workstation and shared equipment will be the same set up as the Regional Heat.
  • Extra equipment must be pre-approved through email. Equipment that has not been pre-approved will be confiscated.
  • No pre-prepared food or ingredients can be used during competition. Any transgression of this rule will result in disqualification.
  • 12 inch rimless plates and 12 inch rimless bowls will be supplied for plating.
  • During competition no devices with internet access are not allowed, personal recipes are permitted
  • Four identical main course plates must be completed within the given time frame.
  • There will be no “late plates” in the Finals competition – finalists will be afforded 60 seconds of “grace time” on either side of their scheduled end time, at which point their plates will be picked up and walked to the judges.
  • Main course plates must represent an a la carte sized portion with inclusion of the following: 120 grams of protein, one starch garnish, two vegetable garnishes and one sauce.
  • Four identical dessert course plates must be completed 40 minutes after their main course finish time.
  • There will be no “late plates” for dessert plates either – finalists will be afforded 60 seconds of “grace time” on either side of their scheduled end time, at which point their plates will be picked up and walked to the judges.
  • Dessert course plates must represent an a la carte sized portion.
  • Finalists are allowed to begin dessert prep at any time during their “cook time”.
  • Early plates will not be presented to the judges until your designated time.

On competition day each competitor will have access to a workstation that includes:

  • Non-convection deck oven
  • Four-burner gas stove
  • Sink
  • Cutting board
  • Whisks, spatulas and wooden spoons
  • Selected pots and pans
  • Dedicated fridge and freezer space
  • Cloths

Shared equipment: Competitors are asked to wash and return these items immediately after use.

  • Deep fryer
  • Microwave
  • Various strainers
  • Ice cream machine
  • Blender
  • Robot coupe
  • KitchenAid mixer
  • Selection of inserts and hotel pans

Approved equipment: These items will not be supplied, each competitor is permitted to bring them.

  • KitchenAid mixer accessories
  • Blowtorch
  • Smoking gun
  • Personal blender or theromix
  • Pressure cooker
  • Circulator
  • ISI gun
  • Juicer
  • Woodchips
  • Personal recipe book

Barred equipment: These items are not permitted.

  • Liquid nitrogen
  • Convection ovens

The winner will be selected based on:

  • Creative use of common table and black box ingredients.
  • Taste and presentation of food.
  • Cleanliness of work and professionalism.
  • In the Regional Heat adherence to your submitted application recipe is crucial.
  • In the National Final Black Box adherence to your submitted menu is crucial.