Regionals National Finals Terms & Conditions
 
 
 

Eligibility:

      • Applicants must be a Canadian Citizen/Permanent Resident.
      • An entrant must be 30 years old or younger on October 31, 2020.
      • Applicants are expected to have passed 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.
      • Applicants are required to enter the Regional Heat closest, in distance, to their place of residence. Exceptions can be made in certain circumstances. Please contact us to inquire further.
      • Employees of Hawksworth Restaurant Group are not eligible to compete in this competition.

 

2020 Regional Heat Competition Rules

    • Timing:

      • Competitors will begin in groups of two and be staggered at 5 minute intervals.
      • Each competitor will be given 30-minutes for station set up, immediately prior to beginning the 90-minute cook time.
      • During station set up, competitors are not allowed to touch or weigh out any ingredients.
      • Heating work surfaces and/or boiling water is permitted during station set up.
      • Competitors will then be given 90 minutes to complete four identical dishes.
      • The competition will have a “hard stop” rule, however, there will be a 60 second “grace period” on either side of the designated finish time.
      • Plates finished prior to the 60 seconds will not be picked up and taken to the judges until the designated time.
      • If competitors exceed the 60 second grace time following the designated finish time, competitors will be asked to stop working and the plates will be picked up and presented to the judges as they are.

      Dish Requirements:

      • Four identical main course plates must be completed within the given time frame.
      • The plates must be identical to the recipe and work plan that was submitted with the competitor’s application.
      • Main course plates must represent an à la carte-sized portion with the inclusion of the following: 120 grams of the mandatory protein listed in the pantry ingredients, one starch, two vegetable garnishes and one sauce.

      Kitchen Assistants:

      • Each competitor will have a kitchen assistant to act as a runner/dishwasher.
      • The assistant is there to help gather food items or equipment and to assist with washing dishes or equipment.
      • The assistant may not be involved in any food preparation and/or plating.
      • The assistant is permitted to weigh out ingredients.
      • Competitors are expected to treat assistants with leadership and respect.

      Pantry:

      • The common pantry will be listed on the website and will be the only ingredients available to the competitors.
      • The common pantry will be shared and will be located in an area convenient to all competitors.
      • Competitors may only use ingredients from the pantry list and are not permitted to bring any outside ingredients.
      • Competitors are not permitted to bring any prepared food to the competition. Any transgression of this rule will result in immediate disqualification.
      • Competitors must exercise discretion when retrieving ingredients from the pantry, and only take what is needed for their dish, being cautious of waste.

      Equipment:

      • Each workstation will be set with specific individual equipment and will be identical for each competitor.
      • Shared equipment will be in a location convenient to all competitors and is to be kept by the competitor only for the amount of time that it is needed. Equipment must be cleaned and put back after use, so other competitors have access to it.
      • Personal equipment, being brought from outside, must be pre-approved through email prior to the competition day.
      • Equipment that has not been pre-approved may be confiscated.
      • 12-inch rimless white plates will be supplied for plating.
      • Outside plates or dishware is not permitted for plating, however, is allowed for use during the preparation of the dish.
      • During the competition, devices with internet access are not allowed. If a timer or calculator is needed please bring a personal one.
      • Personal recipe books are permitted.
      • Refer to EQUIPMENT LIST for specifics. Note that most standard equipment will be permitted. For example, plastic wrap, tin foil, pastry scraper, parchment etc are not listed however will most definitely be permitted. If you have any concerns or need clarification please inquire.

 

 

2020 National Finals Competition Rules

  • Timing:

    • Finalists will begin individually in 5 minute intervals.
    • Black Box ingredients are revealed at the workstation at the beginning of each Finalist’s designated start time.
    • Once the Black Box is revealed, Finalists have 30 minutes to create a clear and concise work plan and menu; note paper and pens are provided.
    • During the work plan time, finalists are required to write a short menu description for their main course and dessert, which will be collected and presented to the judges with each dish.
    • After the work plan time is complete, each Finalist is given 30 minutes for station set up.
    • During station set up, Finalists are not permitted to touch or weigh out any pantry ingredients; except salt, pepper, and oil.
    • Heating work surfaces and/or boiling water, gathering ice, is permitted during station set up.
    • Finalists begin their cook time immediately following the station set up and will be given 2 hours to complete four identical main course dishes.
    • The competition will have a “hard stop” rule, however, there will be a 60 second “grace period” on either side of their designated finish time.
    • Plates finished prior to the 60 seconds will not be picked up and taken to the judges until the designated time.
    • If Finalists exceed the 60 second grace time following their designated finish time, they will be asked to stop working and the plates will be picked up and presented to the judges as they are.
    • Finalists have an additional 45 minutes, immediately following the main course cook time, to complete four identical dessert dishes.
    • Finalists are permitted to prep for dessert at any time during their main course cook time and are not restricted to only using the additional 45 mins for dessert prep.
    • The timing for the dessert course will follow the same “hard stop” rule as the main course with the 60 second “grace period” on either side of their designated finish time.

  • Dish Requirements:

    • Four identical main course plates and four identical dessert plates must be completed within the given time frame.
    • The plates must be consistent with the work plan and recipe that each finalist submits prior to beginning their station set up.
    • Main course plates must represent a balanced à la carte-sized portion with inclusion of the following:
      120 grams of the mandatory protein which will be revealed in the black box, one starch, two vegetable components and one sauce.
    • Dessert dish must represent an à la carte-sized portion.
  • Black Box and Pantry:

    • Each finalist must utilize all ingredients provided in the Black Box, between the main course or dessert course.
    • The Black box will consist of approximately five to eight ingredients.
    • The common pantry will be listed on the website prior to the competition and will be the only ingredients available for the finalists’ use, aside from the Black Box.
    • Each finalist will have a portioned amount of the Black Box ingredients at their work station, which will not have to be shared with the other finalists.
    • The common pantry will be shared between all finalists and will be located in an area convenient to everyone.
    • Finalists are not permitted to bring any outside ingredients.
    • Finalists are not permitted to bring any prepared food to the competition. Any transgression of this rule will result in immediate disqualification.
    • Finalists must exercise discretion when retrieving ingredients from the pantry, and only take what is needed for their dish, being cautious of food waste.
  • Kitchen Assistants:

    • Each finalist will be provided a kitchen assistant to act as a runner/dishwasher.
    • The assistant is there to help gather food items or equipment, and to assist with washing dishes or equipment.
    • The assistant may not be involved in any food preparation and/or plating.
    • The assistant is permitted to weigh out ingredients.
    • Finalists are expected to treat assistants with leadership and respect.
  • Equipment:

    • Each workstation will be set with specific individual equipment and is identical for each finalist.
    • Shared equipment will be in a location convenient to all finalists and is to be kept by the finalist only for the amount of time that it is needed.
    • Equipment must be cleaned and put back after each use, so other finalists have access to it.
    • Personal equipment, being brought from outside, must be pre-approved through email prior to the competition day, or that which is already listed in the rules.
    • Equipment that has not been pre-approved may be confiscated.
    • 12-inch rimless white plates and 12-inch white coupe bowls will be supplied for plating.
    • Each finalist will only have access to four plates and fours bowls unless they request to have all plates or all bowls, prior to the competition.
    • Outside plates or dishware are not permitted for plating, however are allowed for use during the preparation of the dish.
    • During competition, no devices with internet access are not permitted. If a timer or calculator is needed please bring a personal one.
    • Personal recipe books are permitted.
    • Refer to EQUIPMENT LIST for specifics. Note that most standard equipment will be permitted. For example, plastic wrap, tin foil, pastry scraper, parchment etc are not listed however will most definitely be permitted. If you have any concerns or need clarification please inquire.
  • The Winner will be selected based on:

    • Creative use of ingredients
    • Taste and presentation of food
    • Cleanliness of work and kitchen etiquette
    • Leadership and demeanour towards kitchen assistant
    • Adherence to the recipe and work plan submitted with the application
    • Judging will be conducted as a “blind tasting”
    • All dishes that enter the tasting room will be marked with a number and remain anonymous

 

Terms & Conditions

Please read these competition terms carefully. If you enter the competition, it is assumed that you have read and agree to these rules.

  • ‘HYCSF” takes no responsibility for entries lost, delayed or damaged in any way. Copies of entries must be kept by entrants for future reference, as applications will not be returned.
  • ‘HYCSF’ reserves the right to amend the competition entry deadline date at any time.
  • Finalists enter and take part in the competition at their own risk.
  • The ‘HYCSF’ panel of judges’ decision at any stage of the competition is final.
  • All travel and expenses incurred by the regional competitors, to and from the competition will be the responsibility of the competitor.
  • Flights and hotel accommodation will be provided by ‘HYCSF’ for the eight finalists participating in the national finals.
  • Photographers and Videographers will be recording all stages of the ‘HYCSF’ Competition, which will require the participation of all participants; all footage will be the property of ‘HYCSF’. ‘HYCSF’ reserves the right to use and publish any submitted entry material.
  • By entering the competition, you agree to receive ‘HYCSF’ communications
  • By entering the competition, all competitors agree to participate in promotional activity and material as ‘HYCSF’ may require.
  • ‘HYCSF’ reserves the right to vary or amend the prizes should any become unavailable for any reason. The prize will not be transferable to another person.
  • ‘HYCSF’ takes no responsibility for any tax liability resulting from the awarding of prizes.
  • HYCSF’ reserves the right to amend these rules at any time.