NZ Kitchen Brigade of the Year 2025

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Course 1: – (to be presented at 45 minutes into the competition)

Entrée, which can be served hot or cold but MUST showcase Akaroa Salmon and feature fresh vegetables and at least 1 Nestlé Professional product from the list provided 

Course 2: (to be presented between at 1hr 30min and 1hr 45min into the competition)

Mystery Box main course – a balanced dish featuring suitable protein, starch, sauce and showcasing fresh NZ vegetables.

Competitors will receive a list of ingredients prior to the start of cooking. They will have 15 minutes of menu writing time prior to setting up the kitchen.

The list will feature a selection of compulsory ingredients along with a shared pantry list that will be available for use.

Course 3: (to be presented after the main course but before the 2hr mark of the competition)

Dessert to be individually plated and must feature Nestlé Docello Royal Dark Chocolate Couverture, Queen Vanilla Paste and Barkers Professional Black Cherry, Pear and Vanilla Compote.

Note: ALL elements for course 1 can be brought in pre-prepared to allow competitors to showcase some of the more time-consuming techniques such as dehydrating, curing, fermenting, pickling etc. However, the dish MUST be assembled during the competition and all pre-prepared items MUST be the work of the team competitors. ALL elements for courses 2 and 3 MUST be fully prepared in the competition arena during the stipulated time frame.

 

 

• * The organisers reserve the right to cancel this event due to insufficient competitors.
• * All entries must be submitted on the official entry form. Download via www.nzchefs.org.nz and email to info@nzchefs.org.nz
• * Entries are limited and it is in the competitors best interest to apply early. Where a class is oversubscribed, entries will be accepted in the order in which they have been received.
• * Competition may have more than 1 heat – competitors will be advised prior to the competition of their heat and time.
• * The organisers reserve the right to rescind or modify any of the rules and conditions, and their interpretation of the rules is final
• * Entries close on Monday 9th June at 5pm
• * Competitor numbers and class times will be sent out electronically once registration is confirmed
• * An entry fee must accompany each entry form. No entry will be accepted without payment.
• * The entry fee is non refundable in cases of cancellation or withdrawl of the competitor.
• * By entering this competition, competitors acknowledge that photos or video footage may be taken and consent to this being used for promotional purposes
• * Competitors must bring all their own equipment and plateware, other than that stated in the kitchen layout information.
• * All competitor provided electrical equipment must be certified for use (tag tested)
• * Competitors may have assistance loading their equipment for competitions, but any unpacking, display, or other preparations must be done by the competitor alone. Marshals will be present on the day to assist as needed. Please ask if you need assistance.
• * Each competitor is responsible for the removal of their equipment from the competition arena when directed to do so.
• * No responsibility will be taken by the competition organisers for lost or missing equipment. It is advisable to label your equipment.
• * Competitors are asked to register at the competition venue 1 hour before the competition start time and report to the scheduled competition area at least 15 minutes prior to the class starting.
• * Your entry must be completed within the stipulated completion times. Competitors violating this rule will be penalised as per Worldchefs competition rules.
• * Competitor's dishes should not be completed more than 10 minutes before the stipulated service time. Failure to present any course on time, will result in missing your tasting slot. If time permits, it will be tasted after all other competitors have served and will be judged accordingly. 
• * Competitors must bring their own ingredients, other than what is stipulated in the class criteria.
• * Competitors must provide the following paperwork -  (download from here)
• • • - 2 sets of recipes for all elements of the menu (except mystery box main course) 
    • - 2x dish description cards to be displayed on presentation table and available for judges  
    • - 1x hand written description card for the mystery box main course
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• * The decision of the judges in all matters relating to the competitions is final and no correspondence will be entered into.
• * With regard to the marking system, Worldchef guidelines will be used for all competitions.
• * All competitors start with 100 marks (‘Gold with Distinction’), with marks deducted for non-compliance with the guidelines. Competitors can receive gold, silver and bronze medals with certificates in each class.
• * Medals and certificates will be awarded to competitors who achieve the following marks in each class. A certificate of merit can be awarded at the discretion of the Chief Judge.
  • 100 marks Gold Medal with Distinction
  • 90 - 99.99 Gold Medal
  • 80 - 89.99 Silver Medal
  • 70 - 79.99 Bronze Medal

 

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• * Results of the competition will be withheld until the final prize giving.
• * After the prize giving the results will be posted with competitors final marks

 

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• * Prize giving will take place in Visions restaurant on the 16^th of June at 6.30pm.
• * All recipients for awards are to be in clean chef uniform. This is important for presentation purposes and photographs.
• * Any medals or certificates that are not accepted by the competitor at the presentation ceremony will be withheld, unless prior arrangements have been made with the organisers.
• * Awards not collected will be posted to the address on the entry form. This may take up to six weeks following the competition and a fee may be charged.
• * Judges’ comments will be issued for each competitor but may take up to six weeks to be sent out after the conclusion of the competition.

 

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• * Competitors are required to bring all ingredients and equipment required for the competitions, except those stated in the specific class descriptions. Please note that NO external produce is allowed to be used in the production of the Course 2 Mystery box. Doing so, may lead to disqualification from the competition.
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• * Competitors will be provided with the following product on the Friday prior to the competition day and these must be used in the production of your menu. This can be picked up from Ara Institute of Canterbury, Madras Street Campus .
  • - 1 side Skin on Bone In Fresh Akaroa Salmon
  • - Nestle product as requested from the ingredient list (cut-off date for orders will be advised) 
  • - 1kg of Barkers Black Cherry, Pear and Vanilla Compote
  • - Queen vanilla Bean Paste
• * At the stipulated time the team competitors will be given access to the Mystery Box ingredients to plan their dish. (No Mise en place can take place at this time.)  Competitors will then have access to the competition kitchen for 30 minutes of general set up along with weigh up of ingredients from the shared pantry. NO COOKING is to take place during this time.
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• * Security of equipment and ingredients is the responsibility of the competitor.
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• * There will be minimal refrigeration available on the day for storage of ingredients prior to the competition class beginning.
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• * ALL plates and equipment to be provided by competitors. These must be marked with the competitor’s number and contact phone number.
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• * Competitors are responsible for their own equipment at all times. The organisers will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects.


• * Limited washing up facilities will be available at the conclusion of the competition.

Once a live competition in any area has begun:

• * No communication may take place between the competitors, or between competitors and supporters. If communication arises, the competitor risks being disqualified immediately.
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• * No equipment, food, liquids, or other associated items for the class may be brought into arenas for the competitors to complete the class.
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• * All enquiries are to be directed to the floor manager of the area who will assist as is appropriate for the class and the circumstances.

When the service time / class time is up:

• * Competitors will be informed of timings by the Head Judge / Floor Manager.
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• * When the service time closes, all plates must be off the bench and in transit to be deemed complete.
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• * Any competitor who has not completed all elements of their dish will lose 5 marks immediately when time is called.
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• * Competitors may be allowed up to 5 additional minutes to complete elements of their competition, but they will incur a loss of 1 mark per minute (up to 5 marks)
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• * If, after an additional 5 minutes, the competitor has not completed all elements of the competition, they will be judged on what has been presented/completed.

 

Marks will be deducted for incorrect uniform and competitors are reminded to ensure their personal presentation, including hair, hands, and hygiene are of the highest standard possible.

• - Full chef whites including hat and apron
• - Appropriate footwear for the kitchen environment (closed front and back, leather or similar)
• - A high level of personal hygiene is to be adopted at all times.

 

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• * Competitors will not only be judged on the standard & quality of their food but also monitored on their efficient use of energy in creating a winning dish.
• * Competitors must always keep the food that they are using for competitions at a safe temperature i.e. below FOUR (4) degrees centigrade.
• * Any protein that is served raw (especially chicken) will not be judged. The plate will be wrapped (marked with class, competitor & bench number) and kept until after the competition has been completed.
• * Temperature probes may be used by the judges to test suitable temperature of served food items.
• * Regulations as per a workplace must be followed in all competitions.
• * Competition Officials will have the right to have unsafe equipment removed at any time of the competition.
• * Competitors are required to clean their stoves & equipment at the end of the competition. Marks will be deducted if this is not carried out.
• * No trolleys will be allowed in any kitchen other than for transport into the kitchen. All trolleys MUST be removed to a safe place prior to start of the competition.
• * Limited washing up facilities are available.
• * No equipment may be added to the stove or the bench in any way as to interfere with the working or cause damage to the stove or anybody in the vicinity.

 

Competitors will be provided with the following equipment for use in the kitchen. All other equipment should be provided by the competitors. Anything that does not fit into a knife box will need to be approved for use the by host venue and chief judge. 

• - 2x s/s bench 180cm x 60cm approx
• - 1x MOFFAT 4 burner gas stove top with electric oven
• - 1x powerpoint
• - Waste containers, cleaning products, and wiping cloths
• - 1x sink with hot/cold running water

Shared use

• - Electric salamander
• - 8 tray steamer
• - Deep fryer
• - Pasta roller
• - Fridge space
• - Robot coupe food processor
• - Small stand mixer
• - Blast chiller + freezer space