Home > Competitions > 2023 NZ Chefs Competitions > NZ Chefs Championships 2023 > NZ Chefs Championships 2023 CLASS CRITERIA
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NZ Chefs Championships 2023 CLASS CRITERIA
Event 1 Chef of the Year – three course meal on Sunday, 25 June
Event 2 Chef of the Year – mystery box on Sunday, 25 June
Event 3 Pastry Chef of the Year, Monday 26 June
Event 4 Akaroa/House of Knives Emerging Chef of the Year on Tuesday, 27 June
Event 2 Chef of the Year – mystery box on Sunday, 25 June
Event 3 Pastry Chef of the Year, Monday 26 June
Event 4 Akaroa/House of Knives Emerging Chef of the Year on Tuesday, 27 June
NZ Chef of the Year Class Criteria
Sunday 25 June 2023
Sponsors: Moffat NZ, Southern Hospitality
Product sponsors: Nestlé Professional, TBC
This is a duathlon style event. Competing in Event 1 and 2 is a compulsory requirement to be eligible to be named NZ Chef of the Year. The title will be awarded to the person with the highest aggregate score from both events. Each event is judged individually and has class winners.
Entry to each individual class will be prioritised for competitors in the Chef of the Year Event.
Note: To be eligible to be awarded the Chef of the Year title, competitors must achieve a minimum standard of silver medal.
Event 1 – Three course meal
Three course menu for four (4) covers prepared and served within 2hr 15min under WorldChefs competition guidelines. The menu should be suitable for serving in an upmarket restaurant.
1st Course (to be presented at 45 minutes into the competition)
Ovo lacto vegetarian dish showcasing fresh vegetables and at least one (1) Nestlé Professional product (from the accompanying list).
2nd Course (to be presented between 1hr 45min and 2hr 00min into the competition)
Main Course must feature Lumina Lamb Saddle and Lamb Shank and be complemented by at least three (3) vegetables, appropriate starch and sauce.
3rd Course (to be before the 2hr 15min mark of the competition)
Dessert must feature Fruit/Fruit product and one (1) Anchor or Fonterra brand product.
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, fermenting, pickling etc. However, the dish MUST be assembled during the competition and all pre-prepared items MUST be the work of the individual competitor. ALL elements for Course 2 and Course 3 MUST be fully prepared in the competition arena during the stipulated timeframe.
The winner of the Chef of the Year title will receive a Moffat E23D3 oven and SK23 stand. The oven will be filled with Sponsors’ products. Total value over $6,OOO.
The Medal Ceremony for NZ Chef of Year will be held 4.15 pm on Monday, 26 June at at the Competition area.
Event 2 – Mystery Box
Sponsors: Moffat NZ, Southern Hospitality
Product sponsors: TBC
Mystery Box main course for four (4) covers served within one (1) hour. The box will contain some compulsory ingredients that must be showcased in the final dish. It should be a balanced main course featuring protein, appropriate starch, vegetables and sauce.
Competitors MUST ONLY use the products provided in the mystery box. Prior to the cooking time, competitors will be given 15 minutes to view the mystery box, organise their ingredients and draft their menu.
Chefs may enter this event as a standalone event however, priority will be given to chefs who are competing for the Chef of the Year title and compete in Event 1.
General Rules
- Competitors must be a member of NZ Chefs.
- Competitors must report to the competition venue 1 hour before the competition start time.
- Your entry must be completed within the stipulated completion times. Competitors violating this rule will be penalised as per WorldChefs competition rules.
- ONLY New Zealand grown vegetables can be used in the production the dishes.
- Competitors will be provided with the products on the day of the competition, and these must be used in the production of your menu.
For the three-course meal, competitors must bring their own ingredients, small kitchen equipment and plate wares, and provide the following:
- One (1) portion of each course for display and three (3) portions for judge tasting.
- One (1) set of recipes needed in the kitchen.
- Two (2) x menu cards to be displayed on presentation table and available for the judges.
The winner of the Mystery Box will receive a $500 gift box.
The Medal Ceremony for NZ Chefs Mystery Box will be held 4.15 pm on Monday, 26 June at at the Competition area.
NZ Pastry Chef of the Year
Monday 26 June
Sponsors: Moffat NZ, Southern Hospitality
Product sponsors: Nestlé Professional
Event 3
Competitors are required to prepare and serve two (2) products - a dessert and a gateau/cake - within a three (3) hour time limit and must follow WorldChefs competition and Hygiene guidelines.
1st product (to be presented at 2hrs into the competition)
Four (4) portions of the same identical dessert suitable for an upmarket restaurant and representing a consistent theme to match the cake/gateau (second product). They must feature Nestlé Docello Royal.
2nd product (to be presented within the 3hr mark of the competition)
One (1) cake/gateau of your choice featuring Nestlé Docello Royal. It must weigh between 800-900g (excluding garnish). One-third (1/3) of the weight must be cake product.
The whole gateau must first be presented to the judges. After weighing and inspection, four (4) plated portions must be served within the three (3) hour time frame. The remainder of the cake/gateau will be set on the display table.
General Rules
The Medal Ceremony for NZ Chefs Mystery Box will be held 4.15 pm on Monday, 26 June at at the Competition area.
NZ Pastry Chef of the Year
Monday 26 June
Sponsors: Moffat NZ, Southern Hospitality
Product sponsors: Nestlé Professional
Event 3
Competitors are required to prepare and serve two (2) products - a dessert and a gateau/cake - within a three (3) hour time limit and must follow WorldChefs competition and Hygiene guidelines.
1st product (to be presented at 2hrs into the competition)
Four (4) portions of the same identical dessert suitable for an upmarket restaurant and representing a consistent theme to match the cake/gateau (second product). They must feature Nestlé Docello Royal.
2nd product (to be presented within the 3hr mark of the competition)
One (1) cake/gateau of your choice featuring Nestlé Docello Royal. It must weigh between 800-900g (excluding garnish). One-third (1/3) of the weight must be cake product.
The whole gateau must first be presented to the judges. After weighing and inspection, four (4) plated portions must be served within the three (3) hour time frame. The remainder of the cake/gateau will be set on the display table.
General Rules
- Competitors must be a member of NZ Chefs.
- Competitors must report to the competition venue one (1) hour before the competition start time.
- Competitors must bring their own ingredients and any equipment requirements not listed above.
The following must be provided:
- one (1) portion of each course for display and three (3) portions for judge’s tasting.
- one (1) set of recipes needed in the kitchen.
- two (2) x menu cards to be displayed on presentation table and available for judges.
Competitors dishes must 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.
One (1) point will be deducted on every one (1) minute for being late for your service time.
Plated Dessert Regulations:
The desserts must show different elements of skills involved in the pastry kitchen, be seasonal, and suitable for an upmarket restaurant and represent a consistent theme to match the cake/gateau.
The dessert must contain at least 3 main components:
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.
One (1) point will be deducted on every one (1) minute for being late for your service time.
Plated Dessert Regulations:
The desserts must show different elements of skills involved in the pastry kitchen, be seasonal, and suitable for an upmarket restaurant and represent a consistent theme to match the cake/gateau.
The dessert must contain at least 3 main components:
- One (1) of these components must be served chilled.
- One (1) must be frozen.
- One (1) of the components must be served warm or hot.
The winner of the Pastry Chef of the Year title will receive a Moffat E23D3 oven and SK23 stand. The oven will be filled with Sponsors’ Products. Total value over $6,OOO.
The Medal Ceremony for NZ Chef Pastry Chef of Year will be held 4.15 pm on Monday, 26 June at at the Competition area.
Akaroa/House of Knives Emerging Chef of the Year
Tuesday 27 June 2023
Sponsors: Moffat NZ, Southern Hospitality
Sponsors products TBC
The title will be awarded to the person with the highest aggregate score from the competition.
Event 4
Two (2) Course menu for four (4) covers prepared and served within 90 minutes under Worldchefs competition guidelines. The menu should be suitable for serving in an upmarket restaurant.
1st Course (to be presented between 60 and 70 minutes into the competition)
Cold or warm Entrée dish showcasing Lumina Lamb Loin, vegetables and at least 1 Nestlé Professional product (from the accompanying list).
2nd course (to be presented between at 80 and 90 minutes into the competition)
Main Course must feature fresh Akaroa Salmon and be served with at least three (3) vegetables, appropriate starch with sauce and/or garnish.
General Rules
The Medal Ceremony for NZ Chef Pastry Chef of Year will be held 4.15 pm on Monday, 26 June at at the Competition area.
Akaroa/House of Knives Emerging Chef of the Year
Tuesday 27 June 2023
Sponsors: Moffat NZ, Southern Hospitality
Sponsors products TBC
The title will be awarded to the person with the highest aggregate score from the competition.
Event 4
Two (2) Course menu for four (4) covers prepared and served within 90 minutes under Worldchefs competition guidelines. The menu should be suitable for serving in an upmarket restaurant.
1st Course (to be presented between 60 and 70 minutes into the competition)
Cold or warm Entrée dish showcasing Lumina Lamb Loin, vegetables and at least 1 Nestlé Professional product (from the accompanying list).
2nd course (to be presented between at 80 and 90 minutes into the competition)
Main Course must feature fresh Akaroa Salmon and be served with at least three (3) vegetables, appropriate starch with sauce and/or garnish.
General Rules
- Competitors must be a member of NZ Chefs.
- Competitors must report to the competition venue one (1) hour before the competition start time.
- Your entry must be completed within the stipulated completion times. Competitors violating this rule will be penalised as per WorldChefs competition rules.
- ONLY New Zealand grown vegetables can be used in the production the dishes.
- Competitors will be provided with products on the day of the competition, and these must be used in the production of your menu.
- One (1) x bone in / skin on Akaroa Salmon Fillet
Competitors must bring their own ingredients, small kitchen equipment and plate wares and provide the following:
- One (1) portion of each course for display and three (3) portions for judge tasting.
- One (1) set of recipes needed in the kitchen.
- Two (2) x menu cards to be displayed on presentation table and available for judges.
The winner of the Akaroa/House of Knives Emerging Chef of the Year title will receive a Moffat E23D3 oven and SK23 stand. The oven will be filled with Sponsors’ products. Total value over $6,OOO.
The Medal ceremony for the Akaroa/House of Knives Emerging Chef 2023 will be held at:the Competition area, Stand B39, Hall 4, Auckland Showgrounds at approximately 4 pm
The Medal ceremony for the Akaroa/House of Knives Emerging Chef 2023 will be held at:the Competition area, Stand B39, Hall 4, Auckland Showgrounds at approximately 4 pm
Akaroa Salmon -
Information on the product can be found at https://akaroasalmon.co.nz/
Nestle Professional
For Chef of the Year, and Emerging Young Chef competitions:
Black Garlic Paste
Liquid Concentrates – mushroom, vegetable, beef, chicken, fish
Pastry Chef of the Year – Nestlé Docello Royal
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