COMPETION RULES & GUIDELINES

All entries should demonstrate regional and national cooking techniques and, first and foremost, basic culinary preparation skills and sanitation skills.

Each competitor is allowed one assistant chef. Each competitor will have one hour TOTAL to prepare AND submit individually plated servings of the Alaska seafood dish. Of the 6 portions to be prepared, 4 are for the judges’ tasting and 1 is for display for photos and 1 is for critique/press.  Judges will have 7 minutes to hear the presentation from the chef and judge the dish.

 

INGREDIENTS AND TOOLS: 

No clarified consommés are allowed. No finished sauces are allowed; however, basic stocks (beef, veal, chicken, vegetable, or fish) may be brought in as necessary for the recipe.

Competitors must bring his or her tools including small wares, knives, cutters, pans, etc. to prepare recipes and china (plates, platters, bowls, etc.) to display the finished dishes. Small appliances are allowed to be brought in by competitors.

 

WORK STATIONS AND KITCHEN AREAS

While all competitors may be working in the same area, each will be provided with his or her own workstation, which will consist of an adequate worktable and two portable gas cook-tops. If you need more than two cook-tops, please let us know in advance.  A safe and efficient working environment must be maintained.

All competitors are responsible for cleaning and storing, set up and break down, etc. of all personal tools, small wares, china, cooking stations, etc.  All equipment supplied by the Alaska Seafood Marketing Institute/Sponsors is the sole property of such and should NOT be removed from the staging areas/storage room, etc.

 

WORK STATIONS AND KITCHEN AREAS

NO branded products may be displayed on cooking stations unless supplied and approved by the Alaska Seafood Marketing Institute.  This is a strict policy and valuable opportunity available only to products provided by event sponsors of high level sponsorships as determined by the Alaska Seafood Marketing Institute.

While all competitors may be working in the same kitchen areas, each will be provided with his or her own workstation, which will consist of an adequate worktable and two portable gas cook-tops. If you need more than two cook-tops, please let us know in advance.  Refrigeration, sink with running water, commercial oven(s), and deep fryer(s) will be shared by competitors.  A safe and efficient working environment must be maintained.

All competitors are responsible for cleaning and storing, set up and break down, etc. of all personal tools, small wares, china, cooking stations, etc.  All equipment supplied by the Alaska Seafood Marketing Institute/Sponsors is the sole property of such and should NOT be removed from the staging areas/storage room, etc.

 

TUESDAY, SEPTEMBER 30 SCHEDULE:

2:00 -4:00 PM       Check-in Time/early set-up

5:30 PM           All participants in Place to Begin

6:00 PM           Opening Ceremony

6:15 PM           Contents of Baskets Revealed

6:30 PM           Cooking Start Time

7:30 PM           Cooking End Time

7:30-8:30PM   Judging

8:15 PM           Closing Ceremony

 

GENERAL GUIDELINES FOR COMPETITORS & JUDGES

The following list should provide a good beginning checklist of what are considered the most general guidelines for both competitors who are developing judging entries/displays and for judges who will evaluate them.

  • It is expected that chef competitors will dress in full professional chef’s uniforms (white or colors ok). Chef’s jackets may have a restaurant name, business name, state association/agency name, or plain.
  • Plate arrangement and decoration should be practical yet appealing.
  • Finally, the punctual presentation of each entry/display at the appointed time is a matter of urgent necessity.

 

COMPETITION SCORING

Judging will be open to the event, not anonymous. The chef teams will serve the judges and give short verbal description of the dish. The judges will be allowed to ask the lead chef questions during the service time only. Following that time of judging, plated dishes will be displayed for viewing and photography and identified by the information as submitted on the Entry Forms.

 

The score will be based on presentation, creativity and flavor. Each category will be judged from a scale of 0-10. For a total of 30 points.

 

Dish Presentation: This includes both the presentation of the plates itself as well as the chef’s presentation to the judges.

 

Creativity:  Dish is unique and not overused, if preparing a classic dish, creative ideas have been implanted.

 

Flavor/Taste:  Cooking techniques have been applied correctly and the flavors are profound

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