REGIONAL AND NATIONAL FINALS EQUIPMENT LIST

EACH CHEF WILL HAVE ACCESS TO A WORKSTATION THAT INCLUDES:

  • Non-convection deck oven
  • Four-burner gas stove
  • Sink
  • Cutting board
  • 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:
  • Deep fryer
  • Microwave
  • Various strainers
  • Ice cream machine
  • Blender
  • Robot Coupe
  • Kitchen Aid Mixer
  • Selection of inserts and hotel pans

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

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
  • Smallwares, spatula, whisk, spoons
  • 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)