These rules must be read before submitting an entry. For more detailed information relating to a specific class go to the next section.

1. These competitions are open to all Professional Chefs and Young Chefs, with a minimum age of 16 years old. Note: Competitors must meet the individual class requirements.
2. All competitors must be a fully paid member of the NZ Chefs Association. For Secondary School students their school must be a member
3. All entries must be submitted on the official entry form.
   Download viahttps://www.nzchefs.org.nz/shop/Events+and+Merchandise/x_cat/00307.html. No entries will be accepted without payment. Submission of a completed entry form shall constitute an agreement to abide by the Rules and Regulations of the Competition.
4.  Please visit worldchefs.org Culinary Rules to view guidelines for Food Safety, Competition best practices and marking schedules. Competitors contravening any of the Rules and Regulations of the event may be disqualified.
5. The organiser reserves the right to rescind, modify or add on any of the rules and regulations and their interpretation of these is final. They also reserve the right to limit the number of entries per class or amend a competition section, modify any rules, cancel any class or competition, or cancel/postpone the whole competition event should it be deemed necessary.
6. The organiser will arrange the schedule of competition and send to all participants. Classes may have more than 1 heat – competitors will be advised prior to the competition of their heat and time. The schedule of competition can be changed or modified due to the situation and volume of competitors.
7. As kitchen spaces are strictly limited. Entries will be reviewed and assessed for class suitability. Successful candidates will be notified by the event organisers
8. Please notify the organiser should you wish to cancel your application. Non-attendance at popular Individual Hot Cooking Classes mean one other chef could have taken that slot. Refunds will only be provided if notification is received 28 days prior to the event and your slot can be filled with another competitor. This is to help cover administration costs.
9. Official ingredient/recipe forms are available on the NZ Chefs Website. A digital copy of recipes must be emailed to admin@nzchefs.co.nz no later than 14 days prior to the competition. Two copies of the Recipe cards and 2 copies of the description card must be provided to the Head Judge at the Class on the day of the competition.
10. The organiser reserves all rights to the recipes used, and photographs/video taken at the event. This content becomes the property of NZ Chefs and may be used for promotions by them or relevant sponsors. Any publication, reproduction or copying of the recipes can only be made with their approval.
11. Competitors must report to the registration desk on site at least 60 minutes prior to the start of their class to confirm attendance.
12. Competitors and their colleagues are not permitted to eave belongs in the competition venue during the setup and during the competitions.
13. Individual Hot Cooking competitors must be present in the kitchen arena 30 minutes before their appointed time and Register at the registration area of their arrival as entry to the kitchen will be granted 30 minutes prior to the start of cooking time to allow for kitchen set up. Due to space constraints the competitor may only be assisted by ONE other person.
14. Trolleys may be used prior and after the competition has finished to transfer equipment etc to the Competition area, but must be removed before the competition starts.
15. Each competitor must wear their Chef’s Attire, including a Chef Hat at all times, when he or she is within the competition area or during competition. Note: Uniforms must not feature any logos that may cause a conflict with the event sponsors.
16. All competitor provided electrical equipment must be certified for use (tag tested)
17. All plate ware used for the competition should be without logos.
18. Competitors must provide all their own equipment, utensils and serving ware (except for large equipment outlined in kitchen set up). Each competitor is responsible for the removal of their equipment from the competition arena when directed to do so.
19. The organiser will not be held responsible for any damage to or loss of, exhibits, equipment, utensils or personal effects of competitors. It is advisable to label your belongings.

Liquid nitrogen/dry Ice are permitted in the kitchen arena provided the appropriate paperwork has been completed and shown to the head judge prior to the start of the class. Competitors must follow best practice Health and Safety, including the use of PPE

20. Competitors must provide all their own ingredients for the classes, unless sponsors ingredients are stated in the individual class criteria
21. Display plates are not to be removed until competitors are instructed to do so by the floor manager or Chief judge. All plates must be collected  by  3pm on Monday 5 october.Tue The organiser reserves the right to dispose of uncollected plates after this time.
22. The organiser reserves the right to remove display exhibits if deterioration beyond acceptable standards has taken place.

 

1. Medals and Certificates will be awarded according to Worldchefs Guidelines.
2. Please see Appendix A for the breakdown of marking according to Worlchefs Guidelines
3. The decision of the judges in all matters relating to the competitions is final and no correspondence will be entered into.
4. Your entry must be completed within the stipulated completion times. Competitors violating this rule will be penalised as per Worldchefs competition rules.
5. Competitors must provide the following paperwork at the start of their event.
   • • • 2 set of recipes for all elements of the menu
       • 2x dish description cards to be displayed on presentation table and available for judges 

See general rules no.9 for more detail

6. 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.
7. Medals and certificates will be awarded to ALL 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

 

 

1. Results of each competition will be withheld until the final prize giving.
2. After the prize giving, the results will be posted with competitors final marks

 

1. Each day, there will be a medal and certificate presentation for that day's hot kitchen events.
2. Prize Giving will take place in the Restaurant.
3. All individuals who complete their registered class will receive a Certificate of Participation with a Gold, Silver or Bronze replica medal if applicable.
4. The competitor must ensure their presence or that of a representative from the same establishment at the ceremony to collect it.
5. All awards are to be accepted in full Chefs uniform – Jacket, Trousers and a Chef Hat. Secondary Students see point 15. This is imperative as photographs will be taken with sponsors and NZ Chefs representatives.
6. 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.
7. Certificates not presented will be sent to the address on the entry form. Please allow 3 weeks for the process.
8. 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.

 

1. Please see Appendix B for a full list of Worldchefs Mis en Place Guidelines regarding what can/cant be brought in to the kitchen. If you have any doubts, it is best to seek clarification from the chief judge prior to the event.
2. Please see Appendix C for a full list of the equipment that will be provided to competitors
3. Competitors are required to bring all other equipment and any ingredients required for the competitions, except those stated in the specific class descriptions.
4. Security of equipment and ingredients is the responsibility of the competitor.
5. ALL platters, props, plates’ equipment and product to be provided by competitors unless otherwise stated in the schedule. These must be marked with the competitor’s number and contact phone number.
6. 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.

1. No communication may take place between the competitors, or between competitors and supporters. If communication does take place, the competitor risks being disqualified immediately.
2. No equipment, food, liquids, or other associated items for the class may be brought to the kitchen for the competitors to complete the class.
3. 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

1. Competitors will be informed of this by the Head Judge / Floor Manager and all competitors will be asked to ‘stand back’ from their work stations.
2. At ‘stand back’ all plates must be off the bench and in transit to be deemed complete.
3. Any competitor who has not completed all elements of their competition will lose 5 marks immediately when time is called.
4. 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)
5. 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.

1. 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.
2. Full chef whites including hat, necktie and apron
3. Appropriate footwear for the kitchen environment (closed front and back, leather or similar)
4. A high level of personal hygiene is to be adopted at all times.

1. 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.
2. Competitors must always keep the food that they are using for competitions at a safe temperature i.e. below FOUR degrees centigrade.
3. Any protein that is served raw (especially chicken) will not be judged. The plate will be wrapped (marked with class, competitor & bench number) & kept until after the competition has been completed.
4. Temperature probes may be used by the judges to test suitable temperature of served food items.
5. Regulations as per the workplace must be followed in all competitions.
6. Competition Officials will have the right to have unsafe equipment removed at any time of the competition.
7. Competitors are required to clean their stoves & equipment at the end of the competition. Marks will be deducted if this is not carried out.
8. 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.
9. Under no circumstances will deep fat fryers either free standing on on the stove with a temperature probe with/oil/fat or other frying meduim be used in any part of the kitchens. Deep fat frying is where the meduim is over 1/4 am.
10. No equipment must 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.

For more information regarding the competitions, please contact: info@nzchefs.org.nz

 

General enquiries and application forms

Email info@nzchefs.org.nz

How to Register

NZ Chefs Championships are open to fully paid-up members of the NZ Chefs Association Inc.

Complete the Entry Form

Carefully fill out all the required fields on the entry form. Please provide accurate and up-to- date information as requested. This information may include your name, contact details, affiliation, any

other relevant details and a copy of photo ID for Junior or student competitors

The organisers will confirm your Application

From 1 July as entries arrive.

Once your application has been confirmed, pay via the shop on the NZ Chefs website.

Submit the proof of payment as confirmation of the place. admin@nzchefs.org.nz

Late entries and unpaid entries may not be accepted, so be sure to complete the process well in advance.

Contacting NZ Chefs (if necessary)

Once the application has been completed and paid, confirmed competitors will be sent confirmation. contact the competition organisers by email at info@nzchefs.co.nz They will be able to assist you with any inquiries or issues you may have regarding your registration status.

Lost or Delayed Registration Forms:

Please note that the event organiser will not be held responsible for any loss, or delayed registration forms.

By following these steps, you can successfully complete the registration process for the competition. Remember to double-check your information before submitting the form and to reach out to the organiser if you encounter any issues.

Payment

Payment should be made online via direct credit or credit card at the NZ Chefs shop www.nzchefs.org/shop  connect here