Competition invites all interested participants to showcase their culinary skills. Each team, consisting of two contestants, will prepare a three-course menu using only the ingredients provided by the university, within a strict 3-hour time limit. While participants are allowed to bring their own crockery and decorative items for presentation, they must bring their own knife sets and dusters and ensure they are properly groomed. All essential cooking materials, including gas, equipment, and wares, will be provided by the university. Teams must work independently without external assistance, and any violation of the rules will result in disqualification.
- Guidelines
- The competition is open to all interested participants.
- Each team will consist of two contestants.
- Each team will prepare a three-course menu.
- Participants are not allowed to bring their materials. All necessary materials will be provided by the university.
- The time limit for the competition will be 3 HOURS.
- Participants must complete their cooking within the allotted time.
- Participants can carry their crockery and decorative items for presentation.
- A list of ingredients will be provided, and the participant has to prepare the menu using these ingredients only.
- Each team must carry their knife sets and dusters and should be properly groomed.
- The university will provide the following materials
- Gas
- Cooking equipment
- Cooking wares
- Teams must work independently without external assistance.
- Any team violating the rules will be disqualified.
- Judging Criteria
Participants will be judged based on the following factors:
- Presentation – Uniqueness and originality of the food.
- Taste – Flavor balance
- Appearance –Plating: Visual appeal of how the dish is arranged on the plate.
- Technique/Execution-Cooking method: Correct application of cooking techniques.
- Consistency: Even cooking throughout the dish.
CONTACT INFORMATION:
Shruti: 7505541193
Sneha: 7217578977
