Competition rules and conditions
All competitors are advised to read the following carefully
General Information
- All entries must be received on the official forms included with this pack. Entries must be received by HSI by the registration due date specified on page 3. Changes cannot be made to the candidates registration after this date. Late registrations will be at the discretion of the organisers.
- All teachers/tutors are to ensure they have sufficient supplies/equipment for all entrants in all classes.
- Entry packs may be photocopied or additional copies may be requested from HSI by contacting the Events Coordinator on 04 802 7818 or email nichola.king@hsi.co.nz
- The competition timetable will sent out once all registrations have been received and processed.
- Confirmation of registration will be sent prior to the competition via email. If extra heats are added, competitors will be advised at this time. This confirmation will provide competitors with information about what equipment will be supplied at the venue and reconfirm dates and start times and any sponsor requirements.
- All costs incurred, including transport, accommodation and training costs, are the responsibility of the
competitor. - Competitors are required to report to the competition registration desk 30 minutes prior to their class start time for a briefing. All competitors must attend the briefing to be eligible to compete.
- Coaching or prompting will not be permitted during any time of the competitions. Any infringements may
lead to disqualification. - The organisers reserve the right to retract or modify any of the rules and conditions, and their interpretation of the rules is final. The organisers also reserve the right to limit numbers in every or any one class, or cancel a class should there be a need to.
- Recipe/description cards become the property of the organisers and may be used for promotional purposes. Photography taken on the day will also be used for future promotional purposes.
- Judging will be administered in accordance with The New Zealand Chefs Association “Guidelines for Culinary arts and Restaurant Service Competitions”. All competitors are encouraged to purchase this. It can be obtained from the NZ Chefs Association for $12.50 on www.nzchefsorg.nz or 0800 692 433.
- The decisions made by the judges are final and no correspondence will be entered into.
Static Classes
- Marked table space will be provided at each venue for static displays.
- Statics must be displayed by 10am on the day of the competition with judging comencing at 10.30am. Displays can be removed after 2pm.
- Each entry will be supplied with a competitor number card to be displayed with the entry.
- Judges reserve the right to test, taste and examine exhibits if necessary.
- All static work must be that of the competitor. If requested the competitor may be required to provide evidence to the statisfaction of the judges.
- A recipe/description card must be supplied for the judges.
- Displayware is the responsibility of the competitor.
Live Kitchen Classes
- Live kitchen classes are limited to 3 entries per class, per school/PTE. The Secondary Schools Challenge
is only open to secondary school students, and only 1 entry per school will be accepted. - Competitors must wear a chefs jacket, chefs pants (or plain black pants), a hat, an apron and closed
toe shoes with leather upper or appropriate kitchen footwear. Hair is to be pulled back and jewellery
re moved. No jeans are to be worn (see appendix 2). School uniforms are allowed providing they are
neat, clean and tidy. If wearing a school uniform, the competitor must wear a full length bib apron for
safety. It’s important you are appropriately dressed. Any competitor who is deemed to be improperly
attired may be refused admission to the kitchen or have marks deducted. - Competitors must supply 3 recipe/description cards. One to be handed in at the registration desk,
one to be presented for display and the other for judging. - Competitors must supply all ingredients and equipment unless stated in the confirmation letter.
- Competitors must reproduce their recipe without changes to their submitted information.
- Competitors may bring in prepared stock and clean prepared vegetables but all mise en place and
garnishing must take place within the competition time. - Competitors will be supplied with their workspace prior to the competition commencement.
- Deep frying and flambe work is not permitted.
- Competitors must adhere to competition safety guidelines at all times (see appendix 1). Any practice
or behaviour that may result in a risk to competitors, organisers, judges or audience will be stopped. - Any irresponsible behaviour by any competitor or their supporter may result in disqualification.
- The Chief Judges decision is final.
- Competitors must conform to personal presentation standards and wear appropriate kitchen attire
(see appendix 2). - Competitors must finish within the allocated time. Marks will be deducted for late presentation.
Front of House Classes
- Competitors must be appropriately attired with high personal presentation standards. Correct attirewould constitute either a clean and tidy school uniform or industry standard black and whites (see appendix 2 for further information on personal presentation). Marks will be deducted for incorrect attire.
- All competitors will be supplied with a standard 900mm x 900mm square table and
four chairs. - Hot water and buckets will also be supplied.
- All allocated workspaces must be kept clean, tidy and well organised at all times.
Appendix 1: Health & Safety Regulations
- The New Zealand Chefs Association “Guidelines for Culinary Arts and Restaurant
Service Competitions” should be consulted at all times for correct competition conduct. See www.
nzchefs.org.nz and click on “The Chefs Shop” to order your copy. - Competitors must be correctly and suitably attired for a commercial kitchen environment.
- Any equipment supplied by the competitor will be checked prior to the competition for suitability or
defect. Any equipment that judges or organisers deem unsafe will not be permitted into the competition
area. No discussion will be entered into. - During competitions all competitors must behave in a safe and appropriate manner and have constant
regard for the safety and well being of those around them at all times. - Any action or behaviour that may be deemed by the judges as being inappropriate may result in disqualification and removal of the team, or individual from the competition.
- All knives must be of commercial standard and properly sharpened.
- Deep fat frying and flambe work is not permitted.
- Judges are to be notified immediately of any spillage or hazard.
- All produce must be handled and stored in an hygienic manner.
- All tasting of produce must be done hygienically.
- Use of boards and utensils on raw and cooked product will be monitored for potential cross-contamination.
- Hands and equipment to be washed/sanitised as appropriate.
- All allocated workspaces must be kept clean, tidy and well organised at all times.
- In the case of an emergency, the competition co-ordinator will advise of correct process.
Appendix 2: Personal Presentation Guidelines
- The New Zealand Chefs Association “Guidelines for Culinary Arts and Restaurant Service Competitions”
should be consulted at all times for correct presentation guidelines. - Competitors will wear clean and sturdy footwear. Open-toed footwear will not be permitted.
- Kitchen competitors must wear a clean white chefs jacket, appropriate trousers (either chefs pants or
clean tidy black trousers - no jeans are to be worn), headwear and a clean apron. Long hair must be
contained within a hair net. Schools uniforms may be worn so long as they are neat, clean and tidy.
Marks will be deducted for incorrect attire. - Front of house competitors must wear a clean school uniform or industry black andwhites. Long hair
must be tied back. - All competitors will be tidy and well groomed.
- No visible body piercing or jewellery may be worn during the competition for either kitchen or
front of house competitors.