Application Schedule
Final tournament
Final tournament in Tokyo:
February 13th and 14th, 2018
Regional qualifying tournaments
| Deadline for entry: | Notification of application screening results: | Qualifying tournament: | Venue: | |
|---|---|---|---|---|
| London | Deadline for entry: 18 Aug | Notification of application screening results: 6 Sep | London: 16 Sep | Venue: Waitrose Cookery School Finchley Road |
| New York, Los Angeles | Deadline for entry: 22 Sep | Notification of application screening results: Mid-Oct | New York: 30 Oct | Venue: Institute of Culinary Education |
| Los Angeles: 2 Nov | Venue: Sushi Chef Institute | |||
| Hong Kong, Bangkok | Deadline for entry: 20 Oct | Notification of application screening results: Early-Nov | Bangkok: 21 Nov | Venue: Kasetsart University |
| Hong Kong: 6 Dec | Venue: Towngas cooking centre | |||
| Tokyo | Deadline for entry: 1 Dec | Notification of application screening results: Mid-Dec | Tokyo: 22 Jan, 2018 | Venue: 厨BO! SHIODOME |
- * Travel and hotel expenses for qualifying tournaments are to be paid for by the contestants.
- * Travel and hotel expenses for the final tournament will be covered by the contest organizing committee.
- * There is no participation fee.
ภาษาไทย（Tai languages）
Qualifying Tournament Details
Contestants passing the application screening will be competing in the qualifying tournament in the following:
| 1. Test of cooking technique (basic knife skills) 30 minutes |
Basic knife skills: One 15cm long daikon radish Techniques tested: - Daikon katsura muki 30cm - Daikon ken for roughly three people - Daikon wagiri, shikishi giri, tanzaku giri |
|---|---|
| 2. Suimono (for five people) 90minutes | Contestants will be asked to cook the recipe they have submitted for the application screening. The soup must use dashi made from kombu kelp and bonito flakes. |
Judging
bowls necessary for the two tests mentioned above will be provided by the organizing committee.
Please follow the instructions of the judges as you perform the tests.
Scheduled Cities for Qualifying Tournaments
Final Competition Details
DAY 1
Specified theme – Cooking time: 90 minutes
Based on the dish theme "New Year's nimono-wan", contestants will freely exercise his or her imagination to cook a nimono bowl for five people using the common ingredients incorporating the theme below.
| Theme - New year's nimono-wan | Specified common ingredients for five people |
|---|---|
|
* The contestants must use ichiban dashi (first soup stock) extracted from the kombu kelp and katsuobushi prepared at the venue. |
Judging
The evaluation will be based on cooking process and skillful handling, including the appropriate dashi extracting procedure for Japanese cuisine, the actual nimono-wan imagined and created from the dish theme, seasoning process, and usage of basic seasonings.
DAY 2
Screened theme "Fuchidaka-mori" – Cooking time: 3.5 hours*
* Day 1: 90 minutes of preparation, Day 2: 120 minutes of cooking
The contestants will make fuchidaka-mori that they submitted at the screening for five people.
- * The size is 172mm x 172mm x H58mm for the dish and 172mm x 172mm x H10mm for the lid.
- * The arrangement is considered to be complete when the lid is closed. The contestant must limit the height of the arrangement so the lid can be closed.
- * The contestants can bring in kobachi (small dishes or bowls) for arrangement.
→ Please note that the height of the kobachi must be 4.5cm or less since the lid can be closed.
Considering the appearance, one or two pieces of kobachi per one fuchidaka is recommended.
Judging
Evaluation criteria include the basic attitude towards cuisine as a washoku chef, cleanliness knowledge, cooking knowledge and skills, appearance including color balance, and seasoning.