Screenshot 2023-12-18 at 18.44.31

COMPETITION RULE BOOK
THE 13th INDONESIAN SALON CULINAIRE 2023

And THE 1st PASTRY & BAKERY CHALLENGE
Held in Conjunction with

th
15 International Food and Hotel Exhibition 2023
July 25th - 28th 2023
1|Page
CONTENT
PAGE
General information 3
Message of Culinary Chief Judge of the 13th Indonesian Salon Culinaire 4

Message of Worldchefs Continental Director for Asia 5
Message of President Association of Culinary Professionals 6
Message of Chairman of the 13th Indonesian Salon Culinaire 7
Message of Patisserie Chief Judge of the 13th Indonesian Salon Culinaire 8
Message of Chairman Indonesian Pastry Alliance 9
Competition Category and Tentative Schedule 10-11
Competition Guidelines 12-13
Hygiene Food and Safety Rules 14-15
Rule and Regulation per Class

Culinary 16-23
Junior 23-25
F&B and Art 25-26
Pastry and Bakery 27-35
Judging Criteria 36-37
Jury Notes 37
Practical Cooking: Kitchens 38
Worldchefs Hot Cooking Preparation Guidelines 39
Hints & Tips 39-40
Trophies, Awards & Certificates 41
How to Register 42
Register Form Individual 43

…………………………………………………………………………………………………………………………………… ……………..
Registration Form Junior and Form Organization 44
Register Form Team 45
Recipe Form 46
2|Page
GENERAL INFORMATION
Introduction
From the 25th – 28thJuly 2023, the Food & Hospitality Industry will converge in Jakarta at the
International Food & Hotel Exhibition at the Jakarta International Expo Kemayoran
Alongside these exhibitors from both overseas and Indonesia will be the 13th Indonesian Salon
Culinaire 2023, an exciting artistic competition showcasing the skills and expertise of chef’s, young
chef’s, pastry chefs and bakers in the industry.
Dates and Venue
International Food and Hotel Exhibition 258h – 28th July 2023

Salon Culinaire 25th – 28th July 2023
Opening hours and admission
The Salon Culinaire open from 10.00 hours – 18.00 hours to the public who will have the opportunity
to see Fruit and Vegetable Carving, Sushi Making, Cake Decoration, Nasi Goreng and Practical Hot
Cooking. This year for the first in time a National, Junior Asian Cake Shop Challenge and A Bakery
Challenge will be held.
International Food and Hotel Exhibition 2023
Visit numerous stands displaying equipment, products, supplies and services for the Hotel Restaurant
and Catering Industries. With Exhibitors from all corners of the world, this is the ideal opportunity to
update your operation and improve your productivity.
ACCOMMODATION
The organizers will endeavour to obtain competitive hotel rates for the competitors who will be
responsible for their own accommodation cost. Further information please contacts organizing
committee.
3|Page
CULINARY CHIEF JUDGE OF THE 13th INDONESIAN SALON CULINAIRE
Chef Otto Weibel
I like to congratulate Chef Stefu and his organising committee for the organisation of Salon Culinaire 2023. It is
always a extremely well organised food competition which gives juniors and seniors chefs from around Asian a
platform to show of there skills and measure it again others.
I’m really looking forward to be part of this wonderful competition because I can feel the excitement and
passion from the young chefs and students. There are a lot of culinaire schools participating All this young
students are very interested to see new trends and learning some more skills. I also enjoy the many local food
categories which shows of all the different cuisine and flavours from around Indonesia. It is very important that
we keep this tradition.
I wish all the participants a wonderful and fruitful competition. Hopefully all of them have learned some new
tricks and dishes. Competition are not only here to win of course everyone wants to win a medal but more
important is that you participated and had a great experience as well making some new friends and have fun.
Remember Training and more training makes champions
Keep it cooking
Culinary regards,
Chef Otto Weibel

Culinary Chief Judge of 13th Indonesian Salon Culinaire
4|Page
WORLD CHEFS CONTINENTAL DIRECTOR FOR ASIA
Chef Willment Leong
"It gives me great pleasure to welcome all Chefs to The 13th Salon Culinaire, organized by ASSOCIATION OF
CULINARY PROFESSIONALS INDONESIA."
I’m thrilled to see this exciting event, where professional chefs from around the world come together to
showcase their culinary skills and creativity. This competition provides an opportunity for industry professionals
to connect, share ideas, and learn from each other, while also showcasing the latest trends and innovations in
the world of food and hospitality.
The Salon Culinaire Culinary Competition is one of the most prestigious events of its kind in the region, and
expect to welcome participants from a wide range of backgrounds and culinary traditions, who will compete in a
variety of categories, including pastry and culinary art.
I believe that this competition will be a celebration of the culinary arts and a testament to the hard work and
dedication of all participants. I hope that this event will inspire and motivate aspiring chefs to continue pushing
the boundaries of culinary excellence and innovation.
I would like to extend my appreciation to all sponsors, partners, and supporters, who have made this event
possible.
I would also like to express my deepest appreciation to all of the participants, judges, and attendees who are
attending and enjoy this exciting event, look forward to seeing you all in 13th Salon Culinaire Jakarta Indonesia
and the incredible culinary creations that you will showcase.
Best regards,
Willment Leong
Continental Director For Asia
World Association of Chefs Societies (Year 2022 - 2026)
世界厨师联合会亚洲区主席
5|Page
PRESIDENT ASSOCIATION OF CULINARY PROFESSIONALS INDONESIA
Rafael Triloko Basanto
President Association of Culinary Professionals Indonesia
It is an honor for us, Association of Culinary Professionals Indonesia to be trusted by PT. Pamerindo Buana Abadi
Trade Event as the committee for the 13th Indonesian Salon Culinaire event which will be held at the same time
with the 15th Food & Hotel Exhibition Indonesia at the Jakarta International Expo Kemayoran on July 25th –
28th 2023.
The competition continues in a good combination among professional chefs and students. Have several
different classes of competition. I believe many students will participate to this competition, and they can learn
through competition by listening feedback from the professional judges.
This kind of knowledge and the talent of this culinary science will be presented by the candidates of the 13th
Indonesian Salon Culinaire. It is important the enthusiasm of a fair competition to be brought up to a higher
level to maximize the skills & creativity of all chefs in Indonesia. That is the purpose of this event.
Pastry is one of most important things in Food and Beverage business, with the growth of many coffee shop
around Indonesia, and this event can be of development program to support those business.
The competition is not about win or lose, but is about planning, commitment, learning and networking among
all peoples in this industry. Please come and join to this competition and challenge yourself to be the best of it.
Look forward to seeing you all in The 13th Salon Culinaire & IPA Pastry and Baking Challenge 2023 and wish you
the best of luck in competition.
Culinary Regards,
Rafael Triloko Basanto
President Association of Culinary Professionals Indonesia
6|Page
CHAIRMAN OF THE 13TH INDONESIAN SALON CULINAIRE 2023
Chef Stefu Santoso
Dear Participants and Colleagues,
It’s an honor for ACP Indonesia to be part of the 13th Salon Culinaire and support IPA Pastry and
Baking Challenge at the15th Food & Hotel Exhibition Indonesia at the Jakarta International Expo
Kemayoran on July 25th – 28th 2023. Indonesia Pastry Alliance is one of our affiliation organizations
which specialized in pastry and bakery section.
As a member of the World Association of Chefs Societies (Worldchefs) and in order to assist and
improve the standard of culinary fare in Indonesia, a number of experienced qualified Worldchefs
certified judges will be flown in to judge the competition.
This year will be more focus on bringing Indonesian cuisines to the next level. We will have classes
such as Nusantara Lesehan, Indonesian Tumpeng, Menus for Juniors, Indonesian Family Style Hot
Cooking, Desserts Plated Indonesian Flavor and new this year following the hype trend included Main
Course Vegetarian, Iron Butcher and the prestigious Young Talents Escoffier.
We also continue the success of The Junior Asian Chef Challenge for the seven times and will be held
with more junior Chefs teams from all over Asia region or from neighbouring country.
This challenge would be the assessment of the improvement of Culinary Science & Arts in Indonesia.
Therefore, this would be the time for the candidates to present their best skills and respect the higher
value of professionalism & dedication in culinary art to develop this science field especially in
Indonesia. Have a good competition, full of creativity, and good luck!
Culinary Greeting
Stefu Santoso
Chairman of Indonesian Salon Culinaire 2023
7|Page
PATISSERIE CHIEF JUDGE OF THE 13th INDONESIAN SALON CULINAIRE
Chef Kenny Kong
Pastry and Baking Challenge 2023
The future of our profession lies in our youth
The Competition therefore has the noble aim of acting as the run-up for the major international
events for adults, providing guaranteed entertainment value and giving exposure to future members
of the profession, spreading among young people a healthy sense of belonging and positive messages
of goodness, quality, passion for the work and research, love of things beautiful, creativity,
cooperation and respect among colleagues. All ethical factors which create the foundations for a
strong industry, with firm roots and solid visions for the future.
Participants will be judged on their professional skills and their ability to provide a practical
demonstration of trends and progress in Pastry & Bakery arts to an audience. The focus is placed on
balanced, well-prepared and well-presented with the tasting of the chocolate gateau, bonbons,
cookies and bakery.
Congratulation Indonesia Pastry Alliance!!
It is the first competition in Indonesia with a vital role to play in achieving a career at the highest of
technical standards.
The purpose of this contest is an opportunity to share experiences and a platform for growth for
young people who represent the future of the international pastry, Bakery-making sector. This given a
unique opportunity to put their skills to the test and find worthy inspiration for a successful and
stimulating career.
It should also contribute towards the development of professional skills of the taste crafts as well as
promote friendship and cooperation amongst all in the industry
Chef Kenny Kong

President Mentor Of Singapore Pastry Alliance
World Chefs International Jury ( A Judge)
World Chefs Pastry Judges Competition Trainer
8|Page
PRESIDENT OF INDONESIAN PASTRY ALLIANCE
Chef Rahmat Kusnedi
Pastry and Baking Challenge 2023,
Pastry and Bakery Challenge 2023 will be held from 26th to 29th July 2023 at the JI Expo Kemayoran
in conjunction with Food Hotel Indonesia 2023. We are inviting Juniors and professional Chefs to
participate in this prestigious team’s competition.
For the first time in Indonesia, we showcase a unique live team competition. Pastry / Bakery Chefs will
challenge them against each other, culminating in a display of the most delightful and beautiful
pastry/ bakery creations. The aim of this competition is to try to help the young generation to have a
new experience and more space to learn about global pastry.
In 2006, we formed Indonesia Pastry Alliance, with affiliation to ACP (Association Of Culinary
Professionals) with that we are linked to the World Association of Chefs Society (WACS). Also, we’re
part of the global Pastry Alliance and are supported by many countries to develop the future young
pastry chef generation in Indonesia.
I would like to thank all stakeholders who help and committed to this competition. Presidents,
Colleagues, Sponsors, and Advisors hope this event will educate younger bright, and motivated chefs.
And we respect each other among the Chef without Borders to have a stronger youngest generation
of chefs.
Together We are Stronger, and Recovery will be Stronger Together.
Thank You,
With Culinary Regards,
Chef Rahmat Kusnedi

President of Indonesia Pastry Alliance
9|Page
COMPETITION BY GROUP
CULINARY
Class 01 Di Martino – Western Pasta New (45mn) Live

Class 02 Tabasco – Fish Main Course New (45mn) Live
Class 03 Lee Kum Kee “Asian Cuisine” Beef Challenge (45mn) Live
Class 04 Kikkoman – Nasi Goreng (Fried Rice) (10mn) Live
Class 05 Aussie Beef & Lamb - Indonesian Main Course Beef (45mn) Live
Class 06 Kikkoman – Wok Fried Asian Chicken New (10mn) Live
Class 07 Main Course Vegetarian (45mn) Live
Class 08 “Indonesia Spice Up The World “ SASA Family Style (60mn) Live
Class 09 Young Talents Escoffier Indonesia (120mn) Live
Class 10 Team Nusantara Lesehan Display - Tasting (60mn) Live
Class 11 Asian Creative Canapes Display - Tasting (45mn) Live
Class 12 Indonesian Tumpeng Display - Tasting
Class 13 Kewpie - Sushi Roll Platter (45mn) Live
Class 14 Aussie Beef & Lamb – Iron Butcher Challenge New (60mn) Live
JUNIOR CHEF
Class 15 Indonesia Spice Up the World - River Prawn (Junior Only < under age 23) (45mn) Live
Class 16 Asian Cuisine Chicken by: JAPFA (Junior Only < under age 23) (45mn) Live
Class 17 San Remo Junior Pasta (Junior Only < under age 23) (45mn) Live
Class 18 7h Junior Asian Chefs Challenge (19 – 23 Years Old Only) (120mn) Live
CULINARY ART AND F&B
Class 19 Fruit and Vegetable Carving ”Sea Animal Creatures” (180mn) Live
Class 20 Creative Table Set-up “Gala Dinner Set Menu” Display
PATISSERIE
Class 21 National Cake Shop Challenge New Live (8 hr)

Class 22 Asian Cake Shop Challenge New Live (8 hr)
Class 23 Bakery Challenge New Live (7 hr)
Class 24 Bakery Breakfast Basket with Show Piece Display -Tasting
Class 25 Sugar or Chocolate Show Piece Display
Class 26 Praline or Petit Fours Display- Texture
Class 27 Dress The Cake Theme: “Chef Life” (120mn) Live
Class 28 Plated Desserts Indonesian Flavour Display -Texture
Class 29 Rose Brand Plated Dessert “Modern Jajanan Pasar“ (60mn) Live
Class 30 Traditional Jajanan Pasar / Indonesian Sweet Platter (60mn) Live
Class 31 Elle & Vire Plated Dessert Western Style (60mn) Live
10 | P a g e
COMPETITION SCHEDULE DAY BY DAY FOR DISPLAY CLASSES (TENTATIVE)
DAY I (One) -Tuesday, 25th July 2023
Class 18 7th Junior Asian Chef Challenge by SASA Team of two (120mn) Live
Class 14 Iron Butcher Challenge (60mn) Live
Class 21 National Cake Shop Challenge Team of four (8hr) Live
Class 26 Pralines or Petit Fours
Medals Award at 15:00 hours
DAY II (Two) -Wednesday, 26th July 2023

Class 10 Team Nusantara Lesehan Display - Tasting (60mn) Live
Class 19 Fruit and Vegetable Carving (180m) Live
Class 22 Asian Cake Shop Challenge Team of Four (8hr) Live
Class 24 Bakery Breakfast Basket with Show Piece Display - Texture
DAY III (Three) - Thursday, 27th July 2023

Class 12 Indonesian Tumpeng Display
Class 20 Creative Table Set-ups “Gala Dinner Set Menu” Display
Class 22 Asian Cake Shop Challenge Team of four (8hr) Live
Class 27 Dress the Cake Theme “Chef Life” (120mn) Lie
DAY IV (Four) - Friday, 28th July 2023

Class 07 Main Course Vegetarian (45mn) Live
Class 09 Young Talents Escoffier Indonesia (120mn) Live
Class 13 Kewpie - Sushi Roll Platter (45mn) Live
Class 23 Bakery Challenge Team of two (7hr) Live
Closing Ceremony at 15:00 hours

Noted: Hot Cooking or Live Cooking classes’s Schedule are tentative. The lates confirm Schedule will
be done separately, and send by email to participants.
11 | P a g e
COMPETITION GUIDELINE
These rules must be read before submitting competition entry form.
1. These competitions open to everybody, can be Professional Chef, Young Chef, Student, Catering
company and also Chefs and Student from overseas.
2. With minimum Age is 16 years old to be part as registered Contestant.
3. Every exhibit must be the bona fide work of the individual or team competitor.
4. Submission of a completed entry form shall constitute of, and agreement to, abide by the Rules &
Regulations of the Salon Culinaire 2023 Competition.
5. An individual competitor can participate in as many classes as he wishes but is restricted to one
entry in each class.
6. Each competitor must always wear his or her Proper Chef Uniform when he or she is within
competition area or during competition.
7. No change of classes will be allowed. Please notify the Organizer should you wish to cancel
application. At the event, absentees without written pre-notification to the organizer will have
their future applications denied. Empty spaces at display tables are unsightly and non-attendance
at the popular Individual Hot Cooking Challenge means one other chef could have taken that slot.
8. To avoid having their applications withdrawn from the competition without notice, it is
competitors’ responsibility to advise the Organizer should they change employers or contact
details. It is difficult to keep a competitor on the list if we are unable to contact him. Companies
registering and paying for competitors have the right to replace staff that leaves their employ.
Staff leaving the company is considered removed from the competition registration list. Company
can replace a competitor for the same class registered, should the competitor leave the company
before the event.
9. Competitors registering for more than one class need to register with the Secretariat at site only
once (on the day of their last class) to collect their Certificate of Participation. Uncollected
certificates will be disposed of three weeks after the event.
10. The competition display areas within the Event Halls will be open to competitors from 6.00 am all
displays must be ready before 08:00 hours to allow for judging. All packing/exhibit debris must be
removed from the exhibition hall before judging begins.
11. Competitors and their assistants are strictly not allowed to leave belongings on exhibition booths
or use furniture there for lounging during the set-up and judging hours.
12. No removal of display exhibits is allowed before 5.00 pm on the day of the show and 4.00 pm on
the last day. Competitors are to be present at their allocated display area before closing time to
prepare for removal of their exhibits. The Organizer reserves the right to dispose of uncollected
exhibits after the stipulated times.
13. Entries for the Individual Hot Cooking classes are accepted on a first-come-first-served basis.
Applicants for these classes should select another class on the entry form in the event they are
unsuccessful for their first choice. They can also choose to have their entry fee refunded in this
case, and if they do not wish to select an alternative class. Please note that with limited kitchen
stations, these classes are usually filled before the official closing date.
12 | P a g e
14. Individual Hot Cooking competitors must be present at least 60 minutes before their appointed
time and inform the Kitchen Manager of their arrival. Should there be a station available, it may
be allotted to early arrivals. Competitors who are not present at their scheduled time will be
considered no-shows and will be disqualified.
15. Fees will not be refunded if the competition is cancelled for reasons beyond the Organizer’s
control, or if entries are withdrawn by competitors. This is to cover administration costs. Substitute
competitors may be accepted up to four weeks before the event and no later.
16. Chef’s attire is required during competition and all official events. For Hot Cooking and Practical
‘Live’ Classes, no company name/logo should be visible to the judges during judging. It may be
included or placed on uniforms once judging is completed.
17. Competitors who bring their exhibits on the wrong day will not have them judged. Please refer to
the final schedule for your competition date. This will be sent to you in due course.
18. Competitors are to note that points will be deducted if the complete display is not kept within the
space limit specified for the classes.
19. Official ingredient/recipe forms will be sent to Individual competitors. These must be placed by
the side of exhibits/dishes if the rules require it. The organizer does not require copies but
reserves the right to request them.
20. For the display piece, the theme or name must be given to the exhibits. The name card for the
table display should be without company logo, with a size not exceeding 30cm x 10cm.
21. All plate ware used for the competition should without logo.
22. The Organizer reserves all rights to the recipes used, and photographs taken at the event. Any
publication, reproduction or copying of the recipes can only be made with their approval.
23. If an award is won, the competitor must ensure his presence or that of a representative from the
same establishment at the ceremony to collect it. All awards are to be accepted in chefs/team
uniforms. Any trophy/ medal/certificate that are not accepted at the ceremony will be forfeited
three weeks after the event.
24. The Organizer reserves the right to remove display exhibits if deterioration beyond acceptable
standards has taken place.
25. To avoid disqualification, entries in showcases must be made accessible to Judges. No

displays/decorations on wall panel allowed.
26. The Organizer will not be held responsible for any damage to or loss of, exhibits, equipment,
utensils or personal effects of competitors.
27. Competitors contravening any of the Rules and Regulations of the event may be disqualified.
28. The Organizer reserves the right to rescind, modify or add on any of the above 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.
29. The Organizer will arrange schedule of competition and send to all participants. Schedule of
competition can be changed or modified due to the situation and volume of competition; the
schedule will be sent minimum 1 week before competition.
13 | P a g e
HYGIENE AND FOOD SAFETY RULES
These guidelines are an overview of critical points that must be adhered to; breaching hygiene can
put guests at risk and reflect badly on our professionalism as most competitions are under the
watchful eye of the public and media.
DRESS STANDARDS
 Chef’s jacket all chefs must enter the competition arena wearing a clean and presses
chef’s jacket.
 Chef’s hat is required.
 Apron length can be determined by the team and butcher stripe apron can be used.
Teams must change aprons prior service.
 Shoes: a nonslip safety style shoe is to be worm.
 Neckties: are optional.
 Jewellery: no visible jewellery is to be worn except for a wedding band, ear stud or
sleeper.
PERSONAL HYGIENE
 Male chefs should be clean shaven.
 Chefs with beards must wear a beard net.
 Sleeves of chef’s jackets must not be rolled up past the elbow.
 Chefs should be clean and showered with good personal hygiene.
 After shave and perfumes must not be overpowering.
FOOD & DRINK DURING COMPETITION

 Industrially bottled and packaged beverages can be consumed in the competition kitchen.
 Industrially produced and packaged nutrition, like energy bars or gels, can be consumed in
the competition kitchen.
 Prepared and cooked foods, like sandwiches or salads, can only be consumed during
breaks and outside the kitchen.
FOOD HANDLING REQUIREMENT

 BASIC PRINCIPLES OF Hazard Analysis critical control points (HACCP) adopted for
restaurants, must be adhered to.
 Temperature recording of perishable food items must be recorded when leaving
preparation kitchen.
 Temperature recording of perishable food items must be recorded when entering
competition kitchen.
 Food items to be stored correctly between -18C+ 4C.
 Chefs must wash their hands prior to starting in a competition.
 Chefs must wash their hand when they change tasks.
 Chefs mush their hand upon return to the kitchen if they are required to leave the
competition kitchen for any reason.
 Food items should not be held at 65C for longer than 2 hours.
 Tasting food must be carried out with single use disposable utensils or utensils that are
washed after each tasting.
 Double dipping into sauces or food items with the same spoon is not acceptable.
 Food items in transport and in storage must be covered with clear plastic or a lid.
 Gloves can be worn if working with dirty items or items that stain, for example beetroot,
etc.
 Ready to eat food (RTE) that is not at 65C should not be handled with bare hands.
14 | P a g e
 RTE food must be handled from a plate, using tongs, chopsticks, and tweezers or with
hands covered with gloves.
 Glove do not give an automatic exemption to proper food handling techniques. Once the
food item is changed, you must change your glove.
 Basic spills should be cleaned up immediately.
 Ensure that knives are kept clean at all times.
STORAGE OF FOOD
 Food items should be on trays or in containers and covered.
 When setting up your chiller/refrigeration, ensure items do not drip on items stored blow.
 Food trimmings from your mise-en-place that are to be used later should be kept separate
and not mixed together.
 Food trimmings should be identified, covered and labelled to avoid cross- contamination.
 Do not store raw food with cooked food items.
SANITATION
 Hands are to be washed frequently.
 Hand paper towels are to be used for bench wiping and hands.
 Cloth towels are only to be used for hot items.
 Benches should be sanitized prior to commencing the competition, after each task is
completed and at the end of the competition.
 Cutting boards in PEHD material are preferred and should be clean and have the
appropriate color used for each task. The standard color usage: green for vegetable, red
for meat, blue for fish and brown for cooked meats. Otherwise, white is acceptable as a
neutral color for all tasks, cutting boards should not be made of wood.
 Work areas should always be clear of unnecessary items.
15 | P a g e
Rule and Regulation per Class
CLASS 01: DI MARTINO – WESTERN PASTA NEW LIVE (45 Minutes)
The competitor will prepare and served (One) Main Course Pasta dish in (2) plates with Western
preparation, technique, and presentation.
A mandatory to use “Di Martino” LINGUINE PASTA & GEOFOOD Mushroom & Truffle Cream (Crema di Porcini
E Tartufi)
Product needs to be incorporated in the recipe.
 Pasta & Mushroom Truffle Cream will be provided by Organizer

 Recipe required in the kitchen.
 Pasta Plates will be from competitor any type / shape without logo (white plate is preference)
 Please refer to Hot Cooking Kitchen A or B for equipment’s, judging criteria and notes
 See Worldchefs Hot Cooking and Preparation Guideline on page 39
For further information regarding Di Martino Pasta & Geo food, please contact to
Ms. Veni +62 819 0636 7602 & Ms Bekti +62 812 9908 277
COMPETITION MISE- CORRECT HYGIENE & SERVICE PRESENTATION TASTE MAXIMUM

CLASS EN- PROFESSIONAL FOOD TOTAL
PLACE PREPARATION WASTE
Di MARTINO- 0-5 0-20 0-10 0-5 0-10 0-50 100

Western Pasta
CLASS 02: TABASCO – FISH MAIN COURSE NEW LIVE (45 Minutes)
The competitor must prepare (one) WESTERN MAINCOURSE Sea Fish (Ikan Laut) dish for 2 persons
with Tabasco Pepper Sauce in the menu.
Dish must be presented on 2 Individual plates with appropriate garnish & starch.

 Plates will be from competitor / any type & shape (white is preference) without logos
• See Worldchefs Hot Cooking and Preparation Guideline on page 40

Tabasco- Fish 0-5 0-20 0-10 0-5 0-10 0-50 100

Main course
16 | P a g e
CLASS 03: LEE KUM KEE “ASIAN CUISINE” - BEEF CHALLENGE LIVE (45 Minutes)
This class is sponsored by Lee Kum Kee

The competitor must prepare (one) “Asian Cuisine” Main Course Beef dish, using any cuts of beef as
protein, presented in (2) plates with
Mandatory to use both of Lee Kum Kee Products from listed below:
1. Lee Kum Kee Oyster Sauce

2. Lee Kum Kee Chili Bean Sauce / Toban Djan

 Products will be provided by Organizer.in competition venue.
 Plates will be from competitor / any type & shape (white is preference) without logos.
 Please refer to Hot Cooking Kitchen A or B for equipment’s, judging criteria and notes.

LKK-Asian 0-5 0-20 0-10 0-5 0-10 0-50 100

Cuisine Beef
Challenge
CLASS 04: KIKKOMAN - NASI GORENG (FRIED RICE) LIVE (10 Minutes)
by: PT Kikkoman Akufood Indonesia
To make (one) main course of Nasi Goreng (fried rice) using KIKKOMAN AKUFOOD INDONESIA
Products with Halal Certified
MANDATORY to use at least 2 Products from listed below:

1. Kikkoman Kecap Asin Khas Jepang (Soya Sauce)
2. Kikkoman Saus Manis Khas Jawa (Sweet Soya Sauce)
3. Saus Tomat AKUFOOD (Tomato Ketchup)
4. Sambal AKUFOOD (Chili Sauce)
Free Style of Nasi Goreng and Competitors should make in (2) plates.
Competitor has 10 minutes to cooking Nasi Goreng, All Preparation and Garnish can be brought.
 Organizer will provide the Kikkoman Akufood Products

 Please refer to Hot Cooking Kitchen C for equipment’s, judging criteria and notes,
 Organizer will provide Wok Burner (Kwali Range) & Wok.

KiKKOMAN- 0-5 0-20 0-10 0-5 0-10 0-50 100

NASI GORENG
17 | P a g e
CLASS 05: AUSSIE BEEF & LAMB – INDONESIAN MAIN COURSE BEEF LIVE (45Minutes)
by: Meat & Livestock Australia
The competitor must prepare (One) Indonesian Main Course Beef (ONLY) for 2 persons.
The competitor must use & bring Australian Secondary Cut as main ingredients for the Main Course..
(Not allowed use: Tenderloin, Sirloin, Rib eye and Prime Ribs)
Secondary Cut Beef (i.e Rump, Top side, Flank, Brisket, Knuckle, etc)

 Plates will be provided by SANGO, mandatory to use, It’s Round White Plate (diameter 26,5
cm) no rim
 Please refer to Hot Cooking Kitchen no A or B for equipment’s, judging criteria and notes

AUSSIE BEEF 0-5 0-20 0-10 0-5 0-10 0-50 100

LAMB-
Indonesian
Main Course
CLASS 06: KIKKOMAN-WOK FRIED ASIAN CHICKEN NEW LIVE (10 Minutes)
By: KIKKOMAN AKUFOOD INDONESIA
To make (one) main course of Wok Fried Asian Chicken dish using KIKKOMAN AKUFOOD INDONESIA
Products with Halal Certified
The competitor should make for (2) persons & has 10 minutes to cooking the chicken dish.
All Preparation, garnish and (cooked) rice can be brought in.
MANDATORY to use at least 2 Products from listed below:

1. Kikkoman Kecap Asin Khas Jepang (Soya Sauce)
2. Kikkoman Saus Manis Khas Jawa (Sweet Soya Sauce)
3. Saus Tomat AKUFOOD (Tomato Ketchup)
4. Sambal AKUFOOD (Chili Sauce)
 Organizer will provide Kikkoman Akufood Products.

 Please refer to Hot Cooking Kitchen C for equipment’s, judging criteria and notes.
 Organizer will provide Wok Burner (Kwali Range) & Wok.
 See Worldchefs Hot Cooking and Preparation Guideline on page 39.

KIKKOMAN 0-5 0-20 0-10 0-5 0-10 0-50 100

Wok Fried
Asian Chicken
18 | P a g e
CLASS 07: MAIN COURSE VEGETARIAN NEW LIVE (45 Minutes)
Following the hype of vegetarian trend, the committee decided to include this year very special class.
Each participant is required to prepare (one) Main Course vegetarian dish for (two) 2 persons,
individually plated.
The vegetarian creation must be a balanced meal that is nutritious, contemporary, and can be lactose
that contains dairy and egg.
Mandatory to use BARCO COCONUT OIL in the menu

 Organizer will provide Barco Coconut Oil in venue of competition.
 Plates will be from competitor / any type & shape (white is preference) without Logos.
COMPETITION MISE-EN- CORRECT HYGIENE & SERVICE PRESENTATION TASTE MAXIMUM

CLASS PLACE PROFESSIONAL FOOD TOTAL
PREPARATION WASTE
MAIN COURSE 0-5 0-20 0-10 0-5 0-10 0-50 100

VEGETARIAN
CLASS 08: “INDONESIA SPICE UP THE WORLD” SASA FAMILY STYLE Live (60 Minutes)
Team of 2 Chefs
This category is sponsored by: SASA

It is a team competition; consist of 2 Chefs (any age)
The competitor must prepare and present within 60 minutes, Indonesian Family Style Dish.
Competitor should make Indonesian Chicken Dish, Vegetables Dish & Rice Dish (any type),
Each dish for 3 portions in one plate (family style)
Mandatory to use at least 2 products from listed below.

1. SASA Bumbu Ekstrak Daging Sapi / Ayam (Beef powder/ Chicken Powder)
2. SASA Santan Bubuk (Coconut Milk Powder)
3. SASA Santan Cair (Coconut Cream)
4. SASA Bumbu Marinasi Ayam Kalasan/ Ayam Kuning (Paste for marinated Chicken)

 Plates will be from competitor / any type & shape (white in preference) without LOGO
 Please refer to Hot Cooking Kitchen no A for equipment’s, judging criteria and notes

PREPARATION WASTE
ISUTW-SASA 0-5 0-20 0-10 0-5 0-10 0-50 100

Family Style
Hot Cooking
19 | P a g e
CLASS 09: YOUNG TALENTS ESCOFFIER INDONESIA 19 to 23 years old LIVE (120 Minute)
SELECTED PARTICIPANT ONLY
THIS IS PRE – SELECTION COMPETITION, COMPETITIOR WHO WILLING TO PARTICIPATE, PLEASE DO

REGIST TO youngtalent.escoffier.id@gmail.com
CONTACT PERSON TO REQUEST THE ENTIRE RULE OF ‘YOUNG TALENTS ESCOFFIER”
Chef Justin Mauté, (Contact in charge of the Young Talent Escoffier Competition)
Email: youngtalent.escoffier.id@gmail.com
The Disciples Escoffier Indonesia Young Talents Competition 2023 will take place on the 28 July 2023
Chef JUSTIN MAUTE & AURELIEN DEL RIO will oversee the drawing of the ballots for the order in
which the candidates will compete and the designation of kitchen stations in a fair manner.
Who is eligible to compete? The Competition is open to anyone under the age of 23 years old, the
candidate must be a resident of Indonesia. Documents like passport or valid government issued
identification cards will be required for validation.
National Selection Candidates who satisfy the criteria above may apply using the appropriate form
and will compete in the national competition in Indonesia if selected.
We will select the first 20 candidates who will register at the competition. the names of selected
candidates will be communicated on 10 June 2023
This is Individual category for participant who is max 23 years old on the day of competition.
Theme menu:
Salmon Coulibiac, Beetroot Salad and Sauce Bercy
The Candidate will have to make 1 (one) filet Salmon Coulibiac for 4 portions serving by following the
Escoffier recipe. (Recipes will be provided by Escoffier committee)
 1 Coulibiac salmon type B following the Escoffier recipe, can be realized with white rice.
 1 Sauce Bercy (for 4 portions) in small sauce boat or small service saucepan.
 1 Beetroot salad as garnish (for 4 portions).
 1 Free choice garnish using any type of Mushrooms (for 4 portions).
All food should be served on the tray size 32 x 40 cm (provided by organizer), and later will be
portioned to 4 individual round white plate (diameter 30cm including the rim) by the candidate.
List Ingredients that provided by Organizer:
1. One filet of Salmon
2. Fish Bones 1 kg
3. Beet root 1 kg
4. Puff Pastry Sheet 2 pcs
5. White wine 200ml
 Plates will be from competitor White Round Plate (diameter 30 cm including the rim) without
logo.
 Please refer to Hot Cooking Kitchen no A for equipment’s, judging criteria and notes

PREPARATION WASTE
Young Talent’s 0-5 0-20 0-10 0-5 0-10 0-50 100

Escoffier
Indonesia
20 | P a g e
CLASS 10: TEAM NUSANTARA LESEHAN Display -Tasting LIVE (60 Minutes)
Preparation time: 1 hour for each competitor, Team of 2 people: 1 Chef & 1 Waiter/ess.
Competitor should prepare their own Lesehan Equipment. & Displays
Menu should be Indonesian dishes and choose from one specific region (i.e. Betawi, Sunda, Bali, etc)
The dishes consist of 7 courses menu, each course for 2 portions.
All dishes should be brought already cooked, as there are no facilities available for last minute
cooking.
 Floor display space allowed: 3 meters x 3 meters

 Menu and Recipes required to be displayed.
 Menu consisting of 1 appetizer, 1 soup, 1 kind of meat / poultry, 1 kind of fish/seafood,
1 vegetable, 1 rice, 1 dessert and necessary condiments.
 Food items will be tasted.

TEAM 0-5 0-20 0-10 0-5 0-10 0-50 100

NUSANTARA
LESEHAN
CLASS 11: ASIAN CREATIVE CANAPES Display – Tasting (45 Minutes)
Competitors will prepare 3 types of Asian flavours Canapés, each type should be 5 pieces for display.
Prepare 1 set of complete Canape for Judge Tasting (exclude from display).
Canape in Asian flavour and Creative, all menus can be pre-prepared in advance.
Competitor need to finish all products in the venue of competition (to make sure the canape is fresh)
for 45 minutes.
Menu must reflect the theme; 3 main ingredients are recommended to be used.
The Canape’s Menu & Recipe must be presented on the display (for Judging)
 Recipe required to be displayed.

 Display Table allocated 180 cm x 75 cm
 Displayed can be removed after 17:00 hour on the same day.

ASIAN 0-5 0-20 0-10 0-5 0-10 0-50 100

CREATIVE
CANAPES
21 | P a g e
CLASS 12: INDONESIAN TUMPENG Display -Tasting
Competitor should prepare a Tumpeng for 6 people with minimum 6 accompaniments side dish in one
Rattan Round Tray (Tampah Tumpeng Bulat).
One extra portion need to be placed on plate for testing purposes.
All items should be brought to the competition already cooked as there are no facilities available for
last minute cooking.
Free Type of Presentation
 Table Display allocated will be: 120 cm x 75 cm
 Recipes required and to be displayed.
 Tumpeng Display can be removed after 17:00 hour on the same day.
INDONESIAN 0-5 0-20 0-10 0-5 0-10 0-50 100

TUMPENG
CLASS 13: KEWPIE - SUSHI ROLL PLATTER Live (45 Minutes)
Competitors will be display 4 different types of Sushi Roll (free type).

Mandatory to use minimum 2 KEWPIE products in the menu from listed below:
1. Kewpie Sushi Seasoning

2. Kewpie Roasted Sesame Dressing
3. Kewpie Mayonaise Original
Sushi Rice is brought already cooked to the venue, but mandatory to be cooked on the same morning
for food safety. (Time of display will be after 11am)
Not allowed to use Raw Protein (such as fish, egg, beef or chicken), should be used Cooked Protein.
Each type should be made in 6 pcs.
Prepare one complete set for judges to taste (exclude from display).
To be presented in a free form manner with suitable table display.
(The idea is to finished and final touch for sushi roll before display, not make from scratch)
Organizer will provide for each participant in the venue of competition:
Kewpie Sushi Seasoning 600ml

Kewpie Roasted Sesame Dressing 200 ml
Kewpie Mayonaise Original 300 gr
 Table space allocated for preparation & display: 180 cm x 75 cm

 Recipe required to be display.
 Exhibits can be removed after 17:00 hour on the same day.

KEWPIE 0-5 0-20 0-10 0-5 0-10 0-50 100

SUSHI
PLATTER
22 | P a g e
Class14: AUSSIE BEEF & LAMB IRON BUTCHER CHALLENGE NEW Live (60 minutes)
Participants consist of 1 Chef. All participants must use Chef Uniform, Black Pants, and Proper Kitchen
Shoes and bring all necessary equipment for the competition. Table space allocated for preparation:
180 cm x 75 cm Every participant will be given 1 pcs of Australian Beef D-Rump cuts for the Iron
Bucher Challenge
Details:
 Participant will be given 1 Pcs of D-Rump and must demonstrate to breaking up into primal,
different cuts and ideas within the given time frame that is applicable for food service and
also prepare the cuts to be display as show case in meat shop / supermarket.
 Must prepare minimum 12 different cuts & Value Adding Products from D-Rump, Beef.
 Value - Adding products for example, are sausages, meat ball, burger patty, beef satay, beef
stuffed, etc.
 The Participant should show Creativity, Innovation, and practically boning process.
 Bring your own marinating ingredients or spices for value – adding cut of beef.
 To be presented in a free form manner with suitable table display.
 Exhibits can be removed after 17:00 hour on the same day.
COMPETITION SHARP IDEA FOR CLEANING WORK MINIMAL BREAKING MAXIMUM

CLASS KNIFES, VALUE – BONING COMPLETED WASTEAGE THE TOTAL
CLEAN ADDING CUTS ON MUSCLE
STATION, & DIFFERENT TIME IN CORRECT
HYGIENE TYPE OF CUTTING
PRATICES CUTS LINES
IRON 0-10 0-30 0-20 0-10 0-20 0-10 100
BUTCHER
CLASS 15: INDONESIA SPICE UP THE WORLD – RIVER PRAWN MAIN COURSE (45 Minutes)
By: ARUNA and BARCO NEW JUNIOR CHEF <23 YEARS OLD
The competitor must prepare (one) Indonesian River Prawn Main Course dish with appropriate starch
and garnish in 2 portions.
Mandatory to use in menu :
1. River Prawn from ARUNA
2. BARCO COCONUT OIL
Organizer will provide 6 pcs of River prawns from ARUNA (Whole Prawn is +/- size 150 gr / pcs) &
BARCO COCONUT OIL
• Recipe required in the kitchen.
• Plates will be from competitor / any type & shape (White plate is preference) without logo.
• Please refer to Hot Cooking Kitchen A or B equipment’s, judging criteria and notes.
• See Worldchefs Hot Cooking and Preparation Guideline on page 39

MAIN COURSE 0-5 0-20 0-10 0-5 0-10 0-50 100

PRAWN
23 | P a g e
CLASS 16: ASIAN CUISINE CHICKEN By JAPFA NEW < 23 years old LIVE (45 Minutes)
The competitor must prepare one Asian main course chicken dish for 2 persons. Dish must be
presented on 2 Individual plates with appropriate garnish & starch.
The Organizer will provide 1pc of Whole ULU Chicken by JAPFA (size 700-800 gr/pcs).
ULU Chicken is Male Chicken Which is Cross Breed
The rest of the ingredients must be brought by the competitor.

 Plates will be from competitor / any type & shape (White plate is preference) without logos.
 Please refer to Hot Cooking Kitchen A or B for equipment’s judging criteria and notes.

ASIAN 0-5 0-20 0-10 0-5 0-10 0-50 100

CUISINE
CHICKEN
Class 17: SAN REMO - JUNIOR PASTA < 23 years old LIVE (45 Minutes)
The competitor will have to prepare and serve (One) Main Course Pasta dish in (2) persons.
.
Mandatory to use SAN REMO “Angel Hair Pasta”

 Pasta composition is 60 %.
 Pasta Plates will be from competitor (White Pasta plate is preference) with No logos.
 Please refer to Hot Cooking Kitchen A or B for equipment’s, judging criteria and notes.

PASTA 0-5 0-20 0-10 0-5 0-10 0-50 100

CHALLENGE
24 | P a g e
CLASS 18: 7thJUNIOR ASIAN CHEF CHALLENGE 19 to 23 years old LIVE (120 Minutes)
By: SASA
Open to teams from culinary schools or institution in Asia, member of World Association of Chefs
Societies (Worldchefs). Each team must comprise of (1) Team leader (no age limit) and 2 Junior Chefs
(aged between 19-23 years)
Team to prepare and present, 3 courses Asian Menu consist of Appetizer, Main Course and Dessert
for 3 persons.
Mandatory to use SASA Products, minimum in 2 Menu with your choice of:
1. SASA Bumbu Ekstrak Daging Sapi or Daging Ayam (Beef Powder or Chicken Powder
Seasoning).
2. SASA Santan Cair (Coconut Cream).
Team Leader only allowed doing verbal coaching, 2 Junior Chefs is working in the kitchen.
 Plates will be from competitor / any type & shape (White plate is preference) without logos

JUNIOR ASIAN 0-5 0-20 0-10 0-5 0-10 0-50 100

CHEF
Class 19: FRUIT & VEGETABLE CARVING Live (180 Minutes)
Competitors will be given 3 hours to produce the carving with Fruit and Vegetables
No pre-slicing, carving or preparation of the vegetables will be allowed before the competition begins.
All exhibits should be complementary to a food display on a buffet table. Exhibits will be displayed
during the day of the competition and should be removed on the same day of competition by 17.00
PM
 Table space allocated: 180cm x 90 cm.

 No high restriction. No glue is allowed.
 Competitors will be required to provide their own vegetables and fruits.
 All other kitchen tools such as knives and cutting boards must be provided by the competitor.
 Competitor will be responsible to ensure that all excess materials are disposed of in
Correct manner.
Carving must be three dimensions, theme: “Sea Animal Creature”
COMPETITION PRESENTATION / COMPOSITION CORRECT SERVING MAXIMUM

CLASS INNOVATION PROFESSIONAL TOTAL
PREPARATION
FRUIT AND
VEGETABLE
CARVING 0-30 0-30 0-30 0-10 100
25 | P a g e
CLASS 20: CREATIVE TABLE SET-UP (INDIVIDUAL) Display
The set-up a round table for 6 people with Theme: Gala Dinner Set Menu.
The set up must include tablecloth, centre piece, chinaware, glassware, cutleries, and menus.
Any number of participants may work as a team, but each team must be registered under one
individual name
 Table Space allowed: 3m x 3m.

 Table and chairs to be supplied by competitors.
 Menu composition in accordance with equipment set up and cutleries.
 Food menu to be in coordination with suitable beverage.
 Judging will be at 08:00.
 Exhibits to be removed at 17:00 hours on the same day.
COMPETITION CREATIVITY ORIGINAL and PRACTICAL F&B MENU HARMONI and in MAXIMUM
CLASS UNIQUENESS LINE WITH THE THEME BEING TOTAL
FEATURED
CREATIVE
TABLE SET UP 0-30 0-30 0-20 0-20 100
26 | P a g e
CLASS 21: NATIONAL CAKE SHOP CHALLENGE (8 hrs) Live
The competition is for Indonesian teams only. The teams shall submit all recipes to committee by the 5th of
June. Members of the committee will select 4 teams. On the 10th of June, the 4 Team selected for the
competition will be announced.
Role and regulation of competition such as:

a) team to consist of 1 Senior Chef, (Professional Chef), two junior Chef, Under 25 Years old by end of July
2023. And 1 Waiter /s. (For Service Arranging) no age restriction.
b) All competitors must wear chef jackets, chef hats, aprons, black pants and appropriate footwear and
uniform for server, throughout the competition.
c) All ingredients are provided by participant, accepted product of sponsored
d) Each team will be allocated one (01) Kitchen with the following kitchen equipment listed in this rule book
e) The competitors will have 8 (Eight) hours to prepare and finish
Each team will prepare:

List of creations to make on-site
I. One (1) type of Entremets: ( Total two (02) whole Cakes )
• One (01) for professional jury tasting
• One (01) for photography and presented on the buffet table
The following requirements have to be followed:

a. Garnishes and flavours (based on chocolate and fruit, with a chocolate sponsor)
b. Weight limit between 800 g and 1000 g for each entremets
c. Free style of shape
d. The entire creation must be edible; non-edible armatures cannot be used.
e. Mandatory that it is glazed / iced (Glaze / Icing finish)
10% penalty to be deducted from the team’s final score.
II. MODERN SMALL CAKES

Each team has to prepare the following three (03) types of small cakes:
1st Type: Small cake which is dominant in Chocolate flavour.
2nd Type: Small cake which is dominant in Coffee flavour.
3rd Type: Small cake which is dominant in Indonesia Fruit flavour.
Quantity: Eight (08) portions for each type, making a total of 24 portions
• Five (05) portions of each for professional jury
• One (01) portion of each for photography
• Two (02) portions to be presented on the buffet table
a. The weight of each individual small cake has to be between 60g - 80g.
b. The entire creation must be edible; non-edible armatures cannot be used.
c. Finishing products such as icing, glazing and velvet finishing can be brought in.
III. CHOCOLATE BONBONS

Each team has to prepare three (03) types of choco bonbons:
1st Type: Molded fruit ganache
2nd Type: Fork-dipped praline
3rd Type: Flavor and technique of team’s choice
Quantity: Twelve (12) portions for each type, making a total of 36 portions
• Eight (8) portions of each type for professional jury
• One (01) portion for photography
• Three (03) portions to be presented on the Display

a. Each individual chocolate bonbon must weigh between 9g to 12g. Non-compliance will incur a 10%
penalty to be deducted from the team’s final score.
b. Chocolate coating is of team’s choice.
27 | P a g e
c. Team has to place the three (03) types of Pralines and bonbon on the same plate and label 1, 2 and 3
according to the types of bonbon listed above.
e. Any pre-made creations will not be evaluated by the jury.
f. All preparations must take place on-site during the competition.
IV. SMALL COOKIES

Each team has to prepare three (03) types of cookies.
1st Type: Pressed Cookies-Piping.
2nd Type: Icebox Cookies- Cutting.
3rd Type: Drop Cookies- scooped or spooned.
. a. The weight of each 1st & 2nd individual small cookies has to be between 8g and 10g.
b. The weight of each 3rd individual cookies has to be between 30g and 50g.
c. Cookies need produce 250gr each type.
d. Allowed display with Packaging.
Correct professional preparation 20 points.

• Work skills
• Techniques
• Workflow
COMPETITION MISE- HYGIENE AND CORRECT SERVICE PRESENTATION TASTE MAXIMUM

CLASS EN- FOOD WASTEE PROFESSIONAL TOTAL
PLACE PREPARATION
INDONESIAN 0-5 0-10 0-20 0-5 0-10 0-50 100

CAKE SHOP
CHALLENGE
CLASS 22: ASIAN JUNIOR CAKE SHOP CHALLENGE (8 hrs) Live

The competition is for Asian Region Country teams only.
The participant teams will be: One (01) team Only per Nation
a) A team to consist of 1 Senior Chef, (Professional Chef), two junior Chef, Under 25 Years old by
end of July 2023. And 1 Waiter /s. (For Service Arranging) no age restriction.
b) All competitors must wear chef jackets, chef hats, aprons, black pants and appropriate footwear
and uniform for server, throughout the competition.
d) Each team will be allocated one (01) Kitchen with the following kitchen equipment listed in this
rule book
e) The competitors will have 8 (Eight) hours to prepare and finish

List of creations to make on-site
I. One (1) type of entremet: ( Total two (02) whole Cakes )
• One (01) for professional jury tasting
• One (01) for photography and presented on the buffet table

a. Garnishes and flavors (based on chocolate and fruit, with a chocolate sponsor)
b. Weight limit between 800 g and 1000 g for each entremets
c. Free style of shape
e. Mandatory that it is glazed / iced (Glaze / Icing finish)
28 | P a g e
II. MODERN SMALL CAKES
Each team has to prepare the following three (03) types of small cakes:
1st Type: Small cake which is dominant in Chocolate flavour.
2nd Type: Small cake which is dominant in Coffee flavour.
3rd Type: Small cake which is dominant in Indonesia Fruit flavour..
Quantity: Eight (08) portions for each type, making a total of 24 portions
• Five (05) portions each for professional jury
• One (01) portion of each for photography
• Two (02) portions to be presented on the buffet table

a. The weight of each individual small cake has to be between 60g and 80g.
b. The entire creation must be edible; non-edible armatures cannot be used.
c. Finishing products such as icing, glazing and velvet finishing can be brought in.
III. CHOCOLATE BONBONS

Each team has to prepare three (03) types of choco bonbons:
1st Type: Molded fruit ganache
2nd Type: Fork-dipped praline
3rd Type: Flavour and technique of team’s choice
Quantity: Twelve (12) portions for each type, making a total of 36 portion
• Ten (10) portions of each type for professional jury
• One (01) portion to be presented on the buffet table

a. Each individual chocolate bonbon must weigh between 9g and 12g. Non-compliance will incur a
b. Chocolate coating is of team’s choice.
c. Team has to place the three (03) types of bonbon on the same plate and label 1, 2 and 3
according to the types of bonbon listed above.
e. Any pre-made creations will not be evaluated by the jury.
f. All preparations must take place on-site during the competition.
IV. SMALL COOKIES

Each team has to prepare three (03) types of cookies.
1st Type: Pressed Cookies-Piping
2nd Type: Icebox Cookies- Cutting
3rd Type: Drop Cookies- Scooped or Spooned
a. The weight of each 1st & 2nd individual small cookies has to be between 8g and 10g.
b. The weight of each 3rd individual cookies has to be between 30g and 50g.
c. Cookies need produce 250gr each type.
d. Allowed display with Packaging.
Correct professional preparation 20 points.

• Work skills
• Techniques
• Workflow
COMPETITION MISE- HYGIENE AND CORRECT SERVICE PRESENTATION TASTE MAXIMUM

CLASS EN- FOOD WASTEE PROFESSIONAL TOTAL
PLACE PREPARATION
ASIAN 0-5 0-10 0-20 0-5 0-10 0-50 100

CAKE SHOP
CHALLENGE
29 | P a g e
Mise en Place – Items, permitted to be brought for the
“NATIONAL CAKE SHOP CHALLENGE” & ASIAN JUNIOR CAKE SHOP CHALLENGE
Vegetables, fruits
• cleaned, peeled, washed, raw, not cut
Vegetable/fruit pulps and purées, …
• can be brought in, but not reduced, seasoned or thickened.
• no glaze or concentrated juices
• dried fruit / or vegetable powder permitted
• dehydrated fruit or sheets permitted
Pastry sponge, biscuit, meringue
• make on-site
• macarons cannot be brought in
• meringue as a décor has to be dried on site
Decor elements
• must be 100 % done on site
Eggs
• can be separated, and pasteurized, but not processed in any other way
Dry ingredients
• can be pre-weighted and -measured
CLASS 23: BAKERY CHALLENGE (7 hrs) Live

The competition is for Indonesian teams only. The teams shall submit all recipes to committee by the 5th of
June. Members of the committee will select 4 teams. On the 10th of June, the 4 Team selected for the
competition will be announced.

a) A team to consist of One Lead Baker and one assistant, Professional no Age restriction.
b) All competitors must wear chef jackets, chef hats, aprons, black pants and appropriate
footwear and uniform, throughout the competition.
d) Each team will be allocated one (01) Kitchen with the following kitchen equipment listed
on the rule book
e) The competitors will have 7 (seven) hours to prepare and finish
I. BREAD PRODUCTS:
Each team has to prepare the following:
1st Type: Artisan European Bread (Sour Dough/ Country Bread)
2nd Type: Traditional Baguette
3rd Type: Focaccia
• Three (3) portions for each type, making a total of nine (09) pieces individual
• Pre-ferments, including sourdoughs are allowed to be made in advance
• Each piece between 150 - 350 gr
II. VIENNOISERIE
Each team has to prepare the following three (03) types of small Viennoiserie:
1st Type: Butter Croissant
2nd Type: Danish Pastry with Fruit
3rd Type: Danish Pastry with Nuts
• Each piece between 60-80 gr
30 | P a g e
Quantity: Ten (10) portions for each type, making a total of 30 portions
• Four (04) portions of each type for professional jury
• Five (05) portions to be presented on the buffet table
III. SOFT ROLLS/BUNS

Each team has to prepare three (03) types of Sweet or Savory bread.
1st Type: Brioche
2nd Type: Represent country unique savoury filling enclosed in the bun.
3rd Type: Free creation Asian bun.
• Non imposed shape & composition
• Each piece between 50-70 gr
Quantity:10 portions for each type, making a total of 30 portions

• Four (04) portions of each type for professional jury
• Five (05) portions to be presented on the buffet table
• All Categories recipe is required

Assessment will focus on:
- The presentation baked product.
- The unique creation of the flavors as well as the importance of the taste.
- The internal crumb structure.
- The color and texture of crust.
- Correct serving temperature.
- Molding and shaping techniques .
COMPETITION TECHNIQUE CREATIVITY/ RESENTATION HYGIENE TASTE MAXIMUM

CLASS INNOVATION TOTAL
BAKERY 0-20 0-20 0-10 0-10 0-40 100

CHALLENGE
31 | P a g e
CLASS 24: BREAKFAST DISPLAY WITH SHOW PIECE DISPLAY – TASTE & TEXTURE
To display for 6 people: 3 whole classic bread in different flavor

And to display Assorted Breakfast Bakery consist of:
3 kinds of rolls Roll 175 – 250 gr, 3 pcs. each (Baguette, Country, brown bread or Italian Bread)
5 kinds of breakfast items: 3 pcs. of each: Plain Croissant (weight 30-35 gr). Pain Au Chocolate
(weight 30-35 gr), Muffin (weigh 60 gr), “Danish (60 gr) and 3 pcs of Cruffin (30-35 gr).
Competitors will be given some flour types and must be used in their bread and mentioned on the
recipe. Competitors must provide one of each item to examine the freshness and the composition.
(Separate from display) All exhibits should be complementary to a food display on a buffet table.
 Table allocation for the display will be 120 cm x 75 cm

 Will Provide small Combi Oven for tasting.
 Competitors will be required to provide their own decoration and other support items.
 All taster items will be finally bake fresh in front of judges (Participant bring the item with
¾ bake or partly baked
 The competitor will be responsible to ensure that all excess materials are disposed of in
a correct manner.
COMPETITION PRESENTATION COMPOSITION CORRECT TASTE & SERVING MAXIMUM

CLASS / INNOVATION AND RECIPE PROFESSIONAL TEXTURE TOTAL
PREPARATION
BREAKFAST 0-30 0-20 0-20 0-20 0-10 100

DISPLAY WITH
SHOW PIECE
CLASS 25: SUGAR OR CHOCOLATE SHOW PIECE DISPLAY
To display a showpiece from Sugar or Chocolate, suitable for buffet display.

No frames, molds or wires are allowed. Points will be deducted for non-compliance.
There are no height restrictions.
Using Compound or Coverture Chocolate, Gum paste or Sugar
 Table space allocated: 120cm x 75 cm

 Show piece will be display during the day and should be removed on the same day by 17,00
pm
COMPETITION MISE -EN-PLACE & PRESENTATION & TECHNIQUE & DEGREE MAXIMUM
CLASS CLEANLINESS GENERAL IMPRESSION OF DIFFICULTY TOTAL
Cake
Decoration 0-20 0-40 0-40 100
32 | P a g e
CLASS 26: PRALINE OR PETIT FOURS by: TULIP Chocolate NIRWANA LESTARI DISPLAY – TEXTURE
To display 6 different types, 6 pieces of each type (either Petit Fours or Pralines), suitable for service.
(Exactly 36 pieces must be presented).
Practical and up-to-date presentation is required. No commercial molds are allowed. Showpieces
should enhance the presentation and will be judged.
An extra plate of 1 portion of each type (6 pieces) should be provided to check the texture by judges.
Chocolate will be provided: Tulip Dark Couverture 62 %
Contact Person from Tulip Chocolate:
Grace Widjaya (grace.widjaya@nirwanalestari.com) / WhatsApp 0817 03492789
 Each piece should be weighed between 8 to 14 grams.

 Chocolate product will be sponsored by TULIP Chocolate.
 Table space allocated: 120cm x 90cm.
 Praline & Show piece will be exhibited until 17.00 PM on the same day, and competitors must
remove the display.
COMPETITION PRESENTATION RECIPE & CORRECT TEXTURE SERVING MAXIMUM

CLASS / INNOVATION COMPOSITION PROFESSIONAL TOTAL
PREPARATION
Praline 0-30 0-30 0-20 0-10 0-10 100
CLASS 27: DRESS THE CAKE Theme “CHEF LIFE” LIVE (120 Minutes)
Competitors will decorate 1 finish sponge cake, which competitors must provide.
Theme of Decoration: Chef Life.
Sponge Cake should be either Round (30 cm diameter) or a Square (30cm x 30cm), Only 1 cake is
allowed.
Competitors are allowed to bring pre-mixed fillings, sauces and coatings.
No pre-modeled materials are allowed i.e. Flowers, Chocolate pieces, Marzipan or Plastic decorations.
Must Use Fondant (and can be combine with Marzipan) to Dress the Cake
 Table space allocated: 120cm x 75 cm for each competitor.

 Display Accessories may be set up before starting.
 Electric power point will be provided by the organizer.
 Clear up will be after 5 PM on the same day.
COMPETITION MISE -EN-PLACE & PRESENTATION & TECHNIQUE & DEGREE MAXIMUM
CLASS CLEANLINESS GENERAL IMPRESSION OF DIFFICULTY TOTAL
Cake
Decoration 0-20 0-40 0-40 100
33 | P a g e
CLASS 28: PLATED DESSERTS INDONESIAN FLAVORS DISPLAY – TEXTURE
To display 4 different types of plated desserts with “Indonesian flavor” (can be Indonesian herbs or
spiced is used in product), all to be displayed Cold .
1 of the 4 choices must be served in a glass.
Any of the dessert can be a cold or hot dish but will be displayed cold, each portion for one person,
suitable for a la carte service. Practical and up to date presentation is required. Showpieces are
allowed but will not be judged.
Every competitor must show to the judges to make just one of the dessert is up to competitor to
finish a la minute Dessert for testing. all mise end place should be nice and clean preparation just
assembly and minor mixing. (only one dessert to be finish in venue for judge to tasting )
1 portion using main ingredient from chocolate product.
1 portion using main ingredient fruit puree product.
1 portion using main ingredient coffee product.
1 portion using main ingredient tea.
 Table space allowed: 120 cm x 75 cm

 One Table for show Infront of judge
 Electrical Power
 Recipe required to be displayed
 Display will be removed after 15:00 hours on the same day
COMPETITION PRESENTATION COMPOSITION CORRECT TASTE SERVING MAXIMUM

CLASS / INNOVATION PROFESSIONAL TEXTURE TOTAL
PREPARATION
PLATED 0-25 0-20 0-20 0-25 0-10 100

DESSERT IND.
FLAVOR
Class 29: PLATED DESSERT “MODERN JAJANAN PASAR” By Rose Brand LIVE (60 Minutes)
To prepare and present within 60 minutes, (one) “Jajanan Pasar” as Dessert Plated in modern
presentation.
Dessert Plated made in 3 Portion of individual plate.
Mandatory to use at least 2 products from listed below:

1. Rose Brand Tepung Ketan ( glutinous rice flour by Rose brand)
2. Rose Brand Tepung Beras ( rice flour by Rose brand)
3. Rose Brand Tepung Tapioka ( tapioca flour by Rose brand)

 Plate will be from competitors, any type / shape, no Logo (white plate is preference).
 Competitor will have mandatory ingredients from sponsor.
 The organizer will provide the use of A or B Kitchen

MODERN 0-10 0-20 0-10 0-10 0-10 0-40 100

JAJANAN
PASAR
34 | P a g e
Class 30: TRADITIONAL JAJANAN PASAR / INDONESIAN SWEET PLATTER LIVE (60 Minutes)
By Rose Brand
To prepare & present 2 (two) different type of Indonesian’s Jajanan Pasar (Sweets item ONLY) with
standard “Bite Size” in Platter
Each type 6 pieces, total exactly 12 pieces.
Portion size between 20 gr to 30 gr
Presented all Jajanan Pasar in 2 display Plates (1 for Judging and 1 for Photo)
Mandatory to use at least 2 products from listed below:

1. Rose Brand Tepung Ketan ( glutinous rice flour by Rose brand)
2. Rose Brand Tepung Beras ( rice flour by Rose brand)
3. Rose Brand Tepung Tapioka ( tapioca flour by Rose brand)

 Plate will be from competitors, any type / shape, no Logo (white plate is preference).
 Competitor will have mandatory ingredients from sponsor.
 The organizer will provide the use of A or B Kitchen

TRADITIONAL 0-10 0-20 0-10 0-10 0-10 0-40 100

JAJANAN
PASAR
CLASS 31: ELLE & VIRE PLATED DESSERT LIVE (60 Minutes)
To prepare and present within 60 minutes, one Dessert course dish, Western Style.
Dish must be presented on 3 individual plates with appropriate garnish.
Mandatory to use Elle & Vire Unsalted Butter, Elle & Vire Whipping Cream
 Recipe required to be displayed

 Plates will note be provided for this class. Please bring your own, logo is not allowed.
 The organizer will provide the use of A or B Kitchen.

PLATED 0-10 0-20 0-10 0-10 0-10 0-40 100

DESSERT
35 | P a g e
JUDGING CRITERIA
The judging committee is comprised of recognized authorities in the industry. Decisions made by the
judging Committee are final. No changes or appeals are allowed.
The following are some guidelines to the judging criteria of the A.C.P Salon Culinaire. It applies to
both team and individual participants.
Class 01: DI MARTINO – WESTERN PASTA Live

Class 02: TABASCO – FISH MAIN COURSE Live
Class 03: LEE KUM KEE “ASIAN CUISINE’ BEEF CHALLENGE Live
Class 04 KIKKOMAN – NASI GORENG (FRIED RICE) Live
Class 05: AUSSIE BEEF & LAMB – INDONESIAN MAIN COURSE BEEF Live
Class 06: KIKKOMAN - WOK FRIED ASIAN CHICKEN Live
Class 07: MAIN COURSE VEGETARIAN Live
Class 08: “INDONESIA SPICE UP THE WORLD “ SASA FAMILY STYLE Live
Class 09: YOUNG TALENTS ECOFFIER INDONESIA Live
Class 13: KEWPIE SUSHI ROLL PLATTER Live
Class 15: “INDONESIA SPICE UP OF THE WORLD” – RIVER PRAWN MAIN-COURSE Live
Class 16: ASIAN CUISINE CHICKEN Live
Class 17: SAN REMO - JUNIOR PASTA Live
Class 18: 7th JUNIOR ASIAN CHEFS CHALENGE Live
Class 29: ROSE BRAND PLATED DESSERT “MODERN JAJANAN PASAR” Live
Class 30: ROSE BRAND TRADITIONAL JAJANAN PASAR / INDONESIAN SWEET Live
Class 31: ELLE & VIRE PLATED DESSERTS WESTERN STYLE Live
 Mise- En-Place Planned arrangement of materials for trouble-free working and

service. Correct utilization of working time to ensure punctual
completion. Clean, proper working methods during the competition
will also be judged as are the conditions after leaving the kitchen.
 Correct Professional Correct basic preparation of food and hygiene. Preparation should be
Preparation by practical, acceptable methods that exclude unnecessary ingredients.
The punctual delivery of each entry at the appointed time is a matter of
urgent necessity. Appropriate cooking techniques must be applied for
all ingredients (including starches and vegetables if needed). Working
skill and kitchen organization
.
 Presentation Clean arrangement with no artificial garnish and no time-consuming
arrangements. Exemplary plating to ensure an appetizing appearance.
As this is a time limit competition, participants are expected to show

 Service cooking skills. Your entry must not be completed with more than 10
minutes left on the clock.
 Taste The typical taste of the food should be preserved. The dish must have
appropriate taste and seasoning. In quality, flavor and color, the dish
should conform with today’s standards of nutritional value
Class 10: TEAM NUSANTARA LESEHAN Display – Tasting

Class 12: INDONESIA TUMPENG Display - Tasting
Class 24: BAKERY BREAKFAST BASKET WITH SHOW PIECE Display - Tasting
Class 26: PRALINES or PETIT FOURS Display - Texture
Class 28: PLATED DESSERTS INDONESIAN FLAVOR Display - Tasting
36 | P a g e
 Presentation / Comprises an appetising, tasteful, elegant presentation ,modern style..
Innovation
 Composition Well-balanced food – in a correct proportion of vitamins,

carbohydrates, proteins, fats and roughage, harmonizing in colour
and flavour. Should be practical and digestible
 Correct Professional Correct basic preparations of food, corresponding to today’s
Preparation modern culinary art.
 Serving Arrangement Clean arrangement, with exemplary plating in order to make

practical serving possible
The typical taste of the food should be preserved. The dish must
 Taste
have appropriate taste and seasoning. In quality, flavor and color,
the dish should conform with today’s standards of nutritional value
 Service Arrangement Clean arrangement, no artificial decorations, no time-consuming
arrangements, exemplary plating, in order to make practical serving
possible
 Presentation/ Comprises an appetising, tasteful elegant presentation ,modern
Innovation style
Class 19: FRUIT & VEGETABLE CARVING Display
Class 20: CREATIVE TABLE SET-UP Display
Class 25: SUGAR OR CHOCOLATE SHOW PIECE Display
Class 27: DRESS THE CAKE Live
 Presentation / Comprises an appetizing, tasteful, elegant presentation,
Innovation modern style.
 Composition Well-balanced food – in a correct proportion of vitamins,

carbohydrates, proteins, fats and roughage, harmonizing in
color and flavor. Should be practical and digestible.
 Serving Arrangement Clean arrangement, with exemplary plating in order to make

practical serving possible
 Correct Professional/ Correct basic preparations of food, corresponding to today’s
Preparation modern culinary art.
Competitors who wish to seek Judges Comments should see the Judging Team Leader after the result
of the class has been display.
JURY NOTES:
 Jury members should be established culinary professionals.

 Sponsors are invited to judge.
 Jury should be comprised 3 to 5 judges.
 Jury members should be independent and not linked in any way to hotels or restaurants
teams competing in the event.
 One jury member will be elected the Chief Judge and will ensure that all products are tasted
and that the judges’ approach and techniques is consistent for all teams.
 The competition must be judged in an unbiased manner, to the best of each judge’s
knowledge and with consideration for prevailing culinary and cultural practices.
 Judges must reach conclusions individually according to their own personal opinion, but at
the same time, respect the opinion of the other judges.
37 | P a g e
NOTES PRATICAL COOKING
1. A schedule of competition will be confirmed one week prior to the event after all the teams are
confirmed.
2. KITCHEN A station equipped with the following:
 1 (one) unit 4 burner stove

 1 (one) unit chiller (share)
 1 (one) unit Combi Oven
 1 (one) unit Working table
 1 (one) unit Sink with running cold water
 2 (two) unit 2 power points (230V) for each competitor
3. KITCHEN B station equipped with the following:
 1 (one) unit 4 burner stove

 1 (one) unit chiller (share)
 1 (one) unit Combi Oven
 1 (one) unit Sink with running cold water
 2 (two) unit 2 power points (230V) for each competitor
4. KITCHEN C NASI GORENG / PAN- ASIAN NOODLE station equipped with the following:
 1 (one) unit Wok Burner (Kwali Range)

 1 (one) unit Sink with running water (Share)
5. KITCHEN PATISSERIE D station equipped with the following:
 1 (one) (two) Burner stove  1 (one) unit Sink with running water
 1 (one) unit 4 doors freezer &chiller  2 (two) unit Working table
combination  1 (one) unit Trolley rack
 1 (one) unit Deck oven  2 (two) unit Dough sheeter (sharing)
 1 (one) unit Convention oven  2 (two) unit Spiral mixer 15ltrs
 1 (one) unit Final proofer (sharing)
 1 (one) unit Planetary mixer 20ltrs  1 (one) unit Cake show case chiller
 1 (one) unit Portable mixer 5ltrs  1 (one) unit Display table
 1 (one) unit Sheet oven Ciro  4 power points (230V) for each
 1 (one) unit Robocop kitchen
 1 (one) unit Blast freezer
The punctual presentation of each entry is a matter of urgent necessity.

 Too late…………………………………………………… deduction of points
 Food not hot…………………………………………….… deduction of points
 Too much time between courses………………. deduction of points
38 | P a g e
WORLDCHEFS HOT COOKING PREPARATION GUIDELINES
The following items are permitted to be brought in and in what stage of production:
Salad - Can be cleaned and washed but not portioned.
Vegetables/ Fruits - Peeled, cut, but not cooked.
Pastas & Dough’s - Can be prepared but not cooked.
Fish/Seafood/Shellfish - Cleaned, filleted but not portioned or cooked.
Lamb/Beef/Chicken - Can be portioned but not cooked.
Mousses - Need to be made in the competition (minced items allowed)
Marinated proteins - Pre- marinating of protein is permitted.
Indonesian Basic Paste - Can be brought but not cooked:
Sauces - Can be reduced but not finished or seasoned.
Stocks - Can bring into competition.
Dressings - To be made in competition.
Coulis - Puree can be brought in but needs to be finished in competition.
Sponges - Can be pre-made but not cut or shaped.
As this is a time limit competition, you are expected to show cooking skills, you entry must not be
completed with more than 10 minutes left on the clock of your time.
With Compliment from ACP Indonesia “We wish you a successful Competition”
Particular attention should be paid to the following:
 Originality – new ideas
 Numerical harmonizing of meat and garnishes
 Practical size of portion (cost control)
 The character of the showpiece should be respected.
 Proper color presentation and flavor combination.
 Presenting a natural appetizing look.
 Only well-coated food (jelly aspic) should be on cold food.
39 | P a g e
 Food prepared hot but displayed cold should be glazed with jelly (aspic)
 Sauce dishes should only be filled half and the sauce light coated with aspic.
 Use only crystal-clear fish jelly for fish.
 Properly cooked meat (not too rare) should be presented.
 Sliced meat to be presented properly in arrange in order or size.
 Meat sliced should be served with the carved surface upwards and not left as when carved.
 Only precisely cut vegetables should be presented.
 Use paper only under food that has been deep fat fried.
 Eggs should only be served on glass, porcelain or glazed dish.
 Plated portions must be in proportion to the dish itself and to the number of people
specified.
 In general portion weight should be in keeping with the norms of accepted practice.
 If fruit is used to garnish meat, it should be cut into small pieces or sliced thinly beads of jelly
on meat or trimming do not make a good impression and should be carefully removed.
 Participants should not set their aim too high and abide by fundamental cleanliness and
practicality as far as possible in their work.
 All exhibits should be identified by their proper names, both on exhibition table and on entry
form.
 Finally, the punctual presentation of each exhibit at the appointed time is a matter of urgent
necessity.
40 | P a g e
TROPHIES, AWARDS & CERTIFICATES
CERTIFICATES OF PARTICIPATION Team and individual competitors that have completed

the classes for which they have been registered will
each receive a Certificate of Participation.
MEDALS AND CERTIFICATES OF The respective medals and certificates will be awarded
AWARDS to any competitor if he attains points as follows:
GOLD WITH DISTINCTION 100 points

GOLD 99 – 90 points
SILVER 89 – 80 points
BRONZE 79 – 70 points
DIPLOMA 69 – 60 points
MEDAL AND CERTIFICATES PRESENTATION
Every day at 15.00 Hours will be a medal and certificate presentation for the cold display classes and
the practical classes where the results are already done
The other medals and certificates can be picked up at the registration desk. All other medals and
certificates will be given at the challenge trophy presentation on Saturday afternoon at closing
ceremony.
CHALLENGE TROPHIES
BEST PASTRY CHEF BEST JUNIOR ASIAN TEAM

BEST JUNIOR CHEF BEST INDONESIAN TEAM
NATIONAL CAKE SHOP CHALLENGE BEST YOUNG TALENTS ESCOFFIER
ASIAN JUNIOR CAKE SHOP CHALLENGE BEST ASIAN CHEF, HOT COOKING
BAKERY CHALLENGE BEST INDONESIAN, CHEF HOT COOKING
BEST CULINARY ORGANIZATION TEAM
CRITERIA FOR CHALLENGE TROPHIES
1. BEST PASTRY CHEF The highest total score of :Two out of class 26,27,28,29,30,31
2. BEST JUNIOR CHEF The highest total score of: Two out of class 15, 16, 17
3. BEST JUNIOR ASIAN TEAM The Winner of Junior Asian Chef Challenge class 18
4. BEST INDONESIAN TEAM The Winner of the Indonesian Family Style Class 08
5. BEST ASIAN INDIVIDUAL HOT COOKING The highest total score of: Two out of class 03, 06, 11
6. BEST INDONESIAN CHEF HOT COOKING The highest total score of: Two out of class 05,12
7.BEST CULINARY ORGANIZATION TEAM Best of Pastry class 26, 27, 28, 29, 30,31
Best Junior Chef class 15, 16, 17
Best of Asian Hot Cooking class 03, 06, 11
Best of Indonesian Hot Cooking class 05, 12
To qualify for the Best Culinary Organization Team, The Culinary Organization has to send a minimum
of 4 competitors from the same property participating in a total of not less than 4 different classes.
The Best Overall Culinary Team is selected from the team who scores the highest points in their best 4
classes. Points are taken from 4 different members of the team.
41 | P a g e
For more information regarding the competitions, please contact:
Mr. Stefu Santoso ACP Administration

Chairman of The 13th Indonesian Salon Diah Fitriana
Culinaire 2023 HP : + 62 811 1616 302
HP : + 62 818 0674 9348 Email: acpjakarta.competition@gmail.com
Email: stefu_santoso@yahoo.com
HOW TO REGISTER
 Please complete the entry excel form and submit it to the organizer before the deadline date:
30th June 2023 ( Hot Cooking will be base on first come first registered )
 The Organizer will not be held responsible for any loss or delayed registration forms.
 Please e-mail all entries together with a copy of your paid registration fee document to:
ACP Administration Diah Fitriana

HP : + 62 811 1616 302
Email: acpjakarta.competition@gmail.com
REGISTRATION STRUCTURE
Professional Competition: Individual (Non Students) : Rp. 350 .000. - per class per person
Team (included Junior Team): Rp. 500.000. - per class per Team
Student Competition : Rp. 250.000. - per class per person

(Student is under 23 years old & should shown School/ Academy School ID card)
PAYMENT
Payments should be made in Rupiah. Local checks and Overseas Bank Drafts should be made payable
to A.C.P Salon Culinaire 2023 / Association of Culinary Professionals Indonesia. Please do not send
cash.
Acceptances of entries are on first come first served basis. Submission of a completed entry form
shall constitute acceptance of an agreement to abide by the Rules and Regulations of the Salon
Culinaire 2023
Please send your copy of transfer payment to acpjakarta.competition@gmail.com it is important for

registration service
From: To :BANK DETAIL

Company
Bank Mandiri
Name
KCP Jakarta Grand Wijaya
:
Acc no: 126-00-0658356-0
Bank Name : Acc Name: Ikatan Praktisi Kuliner Indonesia
SWIFT Code: BMRIIDJA
Transfer No :
Transfer Date :
42 | P a g e
13th SALON CULINAIRE REGISTRATION FORM
INDIVIDUAL PARTICIPANT
Class 01 Di Martino - Western Pasta Live
Class 02 Tabasco – Fish Main Course Live
Class 03 Lee Kum Kee “ Asian Cuisine” Beef Challenge Live
Class 04 Kikkoman - Nasi Goreng (Fried Rice) Live
Class 05 Aussie Beef & Lamb - Indonesian Main Course Live
Class 06 Kikkoman - Wok Fried Asian Chicken Live
Class 07 Main Course Vegetarian Live
Class 11 Asian Creative Canapes Display – Tasting
Class 12 Indonesian Tumpeng Display – Tasting
Class 13 Kewpie - Sushi Roll Platter Live
Class 14 Aussie Beef & Lamb - Iron Butcher Challenge Live
Class 19 Fruit Carving and Vegetable Carving “Sea Animal Creatures” Live
Class 20 Creative Table Set Up “Gala Dinner” Display
Class 24 Bakery Breakfast Basket with Show Piece Display – Texture
Class 26 Pralines or Petit Fours Display – Tasting

Class 27 Dress The Cake – Theme: “Chef Life” Live
Class 28 Plated Desserts Indonesian Flavors Display – Tasting
Class 29 Plated Dessert “Modern Jajanan Pasar” Live
Class 30 Traditional Jajanan Pasar/ Indonesian Sweet Live
Class 31 Elle & Vire Plated Desserts Western Style Live
Please fill the form typed (not-handwritten) and send it back in WORD FORMAT
Competitor's Name Establishment Mobile Email Participant Email Booker Class No Class Detail
(example) Andika Armon Independent 123456123 andika@gmail.com arman@gmail.com 01 Di Martino

pasta
Please complete the form and send it with copy of KTP or passport and transfer slip to:
acpjakarta.competition@gmail.com
Bank Transfer should be under The Individual’s Name
I agree to abide by the rules and regulations of the competition.
Signed by Competitor’s or Leader:______________________ Date:

___________________________________________________________________________
43 | P a g e
JUNIOR Only <23 Years
Class 09 Young Talents Escoffier Indonesia (Junior Only < under age 23)
Class 15 “Indonesia Spice Up the World” - River Prawn Main Course (Junior Only < under age 23)
Class 16 Asian Cuisine Chicken by: JAPFA (Junior Only < under age 23)
Class 17 San Remo Junior Pasta (Junior Only < under age 23)
Competitor's Name Establishment Mobile Email Participant Email Booker Class No Class Detail
(example) Andika Armon Independent 123456123 andika@gmail.com arman@gmail.com 01 Di Martino

pasta
………………………………………………………………………………………………………………………………………………………………

For organization with many participants
Hotel /Organization name:__________________
Organization Address :__________________
Country :__________________
Team Leader Name :__________________
E-mail :__________________
HP :__________________
Competitor's Class
Name Establishment Mobile Email Participant Email Booker No Class Detail
Competitor Di Martino
1
Independent 123456123 andika@gmail.com arman@gmail.com 01
pasta
Competitor Kikkoman
1 Independent 235262782 Luc@gmail.com arman@gmail.com 04
Nasi Goreng
Competitor Di Martino
2 Independent 283938282 Nadia@gmail.com arman@gmail.com 01
pasta
Competitor Main Course
3 Independent 288929933 Diah@gmail.com arman@gmail.com 07
Vegetarian
Signed by Competitor’s or Leader:_________________ Date:
44 | P a g e
TEAM
Class 08 “Indonesia Spice Up The World” SASA Family Style Team of two
Class 10 Team Nusantara Lesehan Team of two
Class 18 7h Junior Asian Chefs Challenge (19 – 23 Years Old Only)
Class 21 National Cake Shop Challenge Team of four
Class 22 Asian Cake Shop Challenge Team of four
Class 23 Bakery Challenge Team of four
Hotel /Organization name:___________________

Organization Address :___________________
Country :___________________
Team Leader Name :___________________
E-mail :___________________
HP :___________________
Competitor's
Name Establishment Mobile E_mail Participant Email Booker Class No Class Detail
Team Cake Shop
Member 1
Independent 123456123 andika@gmail.com arman@gmail.com 22
Challenge
Team
Member 2 Independent 235262782 Luc@gmail.com arman@gmail.com
Team
Member 3 Independent 283938282 Nadia@gmail.com arman@gmail.com
Team
Member 4 Independent 288929933 Diah@gmail.com arman@gmail.com
Signed by Competitor’s or Leader:__________________ Date:
___________________________________________________________________________
45 | P a g e
13th SALON CULINAIRE RECIPE FORMAT
CLASS ENTERED : EXHIBIT NUMBER:
EXHIBIT TITLE :
NAME OF THE DISH:
No Ingredients Quantity
Method:
46 | P a g e
47 | P a g e

Screenshot 2023-12-18 at 18.44.31

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Screenshot 2023-12-18 at 18.44.31

Uploaded by

Copyright:

Available Formats

COMPETITION RULE BOOK

THE 13th INDONESIAN SALON CULINAIRE 2023

Held in Conjunction with

Message of Culinary Chief Judge of the 13th Indonesian Salon Culinaire 4

Competition Guidelines 12-13

Hygiene Food and Safety Rules 14-15

Rule and Regulation per Class

Judging Criteria 36-37

Practical Cooking: Kitchens 38

Worldchefs Hot Cooking Preparation Guidelines 39

Hints & Tips 39-40

Trophies, Awards & Certificates 41

Register Form Individual 43

Register Form Team 45

Dates and Venue

International Food and Hotel Exhibition 258h – 28th July 2023

Opening hours and admission

International Food and Hotel Exhibition 2023

Remember Training and more training makes champions

Chef Otto Weibel

President Association of Culinary Professionals Indonesia

Rafael Triloko Basanto

President Association of Culinary Professionals Indonesia

Dear Participants and Colleagues,

Pastry and Baking Challenge 2023

The future of our profession lies in our youth

Congratulation Indonesia Pastry Alliance!!

Chef Kenny Kong

Pastry and Baking Challenge 2023,

Together We are Stronger, and Recovery will be Stronger Together.

With Culinary Regards,

Chef Rahmat Kusnedi

Class 01 Di Martino – Western Pasta New (45mn) Live

CULINARY ART AND F&B

Class 21 National Cake Shop Challenge New Live (8 hr)

Medals Award at 15:00 hours

DAY II (Two) -Wednesday, 26th July 2023

Medals Award at 15:00 hours

DAY III (Three) - Thursday, 27th July 2023

Medals Award at 15:00 hours

DAY IV (Four) - Friday, 28th July 2023

Closing Ceremony at 15:00 hours

2. With minimum Age is 16 years old to be part as registered Contestant.

25. To avoid disqualification, entries in showcases must be made accessible to Judges. No

FOOD & DRINK DURING COMPETITION

FOOD HANDLING REQUIREMENT

 Pasta & Mushroom Truffle Cream will be provided by Organizer

COMPETITION MISE- CORRECT HYGIENE & SERVICE PRESENTATION TASTE MAXIMUM

Di MARTINO- 0-5 0-20 0-10 0-5 0-10 0-50 100

 Recipe required in the kitchen.

COMPETITION MISE- CORRECT HYGIENE & SERVICE PRESENTATION TASTE MAXIMUM

Tabasco- Fish 0-5 0-20 0-10 0-5 0-10 0-50 100

This class is sponsored by Lee Kum Kee

1. Lee Kum Kee Oyster Sauce

 Recipe required in the kitchen.

COMPETITION MISE- CORRECT HYGIENE & SERVICE PRESENTATION TASTE MAXIMUM

LKK-Asian 0-5 0-20 0-10 0-5 0-10 0-50 100

MANDATORY to use at least 2 Products from listed below:

 Organizer will provide the Kikkoman Akufood Products

COMPETITION MISE- CORRECT HYGIENE & SERVICE PRESENTATION TASTE MAXIMUM

KiKKOMAN- 0-5 0-20 0-10 0-5 0-10 0-50 100

 Recipe required in the kitchen.

COMPETITION MISE- CORRECT HYGIENE & SERVICE PRESENTATION TASTE MAXIMUM

AUSSIE BEEF 0-5 0-20 0-10 0-5 0-10 0-50 100