24 01 15 Final Revision Rule Book

Introduction
From March 6th to 8th 2024, The Food and Hospitality Industry will converge in Bali at the
FHT. The Food, Hotel & Tourism Bali Exhibition at Bali Nusa Dua Convention Center from
10.00 a.m. – 18.00 p.m. each day.
Alongside these exhibitors from both overseas and Indonesia will be the Bali Salon Culinaire
2024, an exciting artistic competition showcasing the skills and expertise of chefs and
apprentices in the industry.
Dates and Venue

The Food, Hotel & Tourism Bali at Bali Nusa Dua Convention Center 6th – 8th March 2024
Bali Salon Culinaire at Bali Nusa Dua Convention Center 6th – 8th March 2024
Opening hours and admission

The Salon Culinaire is open from 10:00 a.m. – 18:00 p.m. to the public who will have the
opportunity to see cooking competitions, food display and 20 over classes. Registration
procedures are interpreted at the end of the rule book.
FHTB, the Food, Hotel & Tourism Bali 2024

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 productivity.
Accommodation
The organizers will endeavor to obtain competitive hotel rates for the competitors who will
be responsible for their own accommodation cost. Further information please contacts to
the organizing committee.
World Chefs Continental Director ASIA – Willment
Leong
"Selamat datang di Bali, Indonesia."
Welcome to Bali, Indonesia! Bali offers an enchanting fusion of cultures, breathtaking

natural scenery, exhilarating activities, delectable cuisine, and exquisite accommodations for
you to indulge in!
On behalf of World Chefs, it gives me immense pleasure to warmly welcome all of you to
participate in the 12th Salon Culinaire Competition, taking place from March 6th to 8th,
2024 at Bali Nusa Dua Convention Center, Nusa Dua – Bali This culinary competition features
28 classes in culinary and pastry arts to showcase your expertise, bringing together chefs to
compete in various categories and elevate the artistry of your profession. Embrace the
challenges, push your limits, and demonstrate your skills in the competitions – because the
more you compete, the more you triumph!
Culinary Regards,
Willment Leong
Continental Director for Asia
World Association of Chefs Societies
Chairman of World Chefs without Borders
Chairman Bali Salon Culinaire 2024
Om Swastiastu,
Dear colleagues and participants of the 12th Salon Culinaire Bali 2024.
As the last event was held in 2022, I am delighted that the Bali Culinary Professionals are
being able to put another great competition together. Putting Bali once more on the map as
a World Class destination and venue.
I am delighted to be at the helm of the BCP, as my first term as chairman of 12th Salon
Culinaire 2024 commences. having been in in the industry for 20+ years this is truly an honor
to be a part of such a special organization that sits very close to my core values in ensuring
that we keep our industry at the forefront of innovation and quality on all levels and
ensuring that we set a truly World Class standard.
Thank you to the working committee of the Salon Culinaire 2024 for putting the event, it’s a
truly great effort and testament to the unbreakable spirit of our peers and colleagues.
The sponsors, the judges from abroad and from Indonesia, we thank you for your
participation and dedication to the 12th Salon Culinaire Bali 2024, I trust that you will have a
memorable stay with us and leave our Island’s shores with memories to cherish.
The Cooperation from the various associations involved this year:

Pamerindo as event organizer of the FHTB. Without your valued support and co-operation,
this event would not be the success that we want it to be, we thank you and are very
honored to have you onboard.
Lastly all the competitors from the hospitality industry (Hotels, Resorts, Restaurants, Cafes).
The students from various schools of young and future chefs across the Indonesian
archipelago, and our visitors from further across Southeast Asia, we are delighted to have
you here with us and extend an extra special Bali welcome, to all our international visitors.
I hope to meet as many of you as possible during the different events and wish all
participants, sponsors, judges and organizers, a wonderful and safe week of culinary delights
to enjoy.
Culinary Regards,
Bayu Retno Timur

Chairman of Salon Culinaire 2024 - Bali
Chairman of Bali Culinary Professionals
OM SWASTIASTU
It is an honor for us, Bali Culinary Professionals (BCP) to be trusted by PT Pamerindo
Indonesia Trade Event as the committee for the Bali Salon Culinary event, which will be held
in conjunction with the FHT, The Food, Hotel & Tourism Bali 2024 at the Bali Nusa Dua
Convention Centre on March 6th - 8th 2024. As a member of the World Association of chefs
Societies (WACS) and in order to assist and improve the standard of culinary expertise in
Indonesia, a number of experienced qualified WACS certified judges well be invited from
overseas to judge the competition.
We are also very excited about the collaboration with the following associations: IPA
(Indonesian Pastry Alliance).
For this year we are expecting not only competitors from within Indonesia, as well we are
looking forward to welcoming participants from various neighbor countries in Southeast
Asia affiliated with their associations.
Have great culinary competition and enjoy the Balinese hospitality.
Culinary Greetings,
Stefan Mueller
Chairman of Bali Culinary Professionals
IPA Bali Chairman
All Participants and Colleagues

GREETINGS
It is a great honor for us from IPA Bali to be able to participate as a committee in events held
at BALI CULINARY PROFESSIONALS at the Bali Salon Culinary 2024 event.
The purpose of this competition is of course not just a place on the performance of their
respective achievements, but more than that this competition is more aimed as a forum for
all culinary lovers to show their creativity and abilities. Not only that, but this race is also
expected to be used as a meeting place for all culinary lovers in all regions of Bali.
Not only that, we hope that this competition can also be used as a forum for professional
chefs from Bali to be able to compete with other countries in the culinary field and also take
care of the culinary archipelago, bringing Indonesian specialties to the international level.
With this competition, it is expected that there will be talented talents from Bali who can
give pride to their achievements at the international level. Professional chefs will be more
respected and can boast of their region and country.
Ladies and gentlemen who are happy.

IPA itself is one of the organizations that will support culinary related activities, especially in
the world of pastry and bakery. IPA also encourages activities that will later bring forth
young chefs, so with the increasing number of young chefs who have quality and ability in
food processing, we are sure that Indonesian cuisine will be favored by many countries.
Ladies and gentlemen who are happy.

We all certainly hope that all participants who will carry out a series of competitions are
expected to be able to act in a sporting manner. So, in the end this race will be able to take
place smoothly.
Last but not least, I would like to welcome all participants of the Bali culinary salon
competition. Good luck.
Culinary Regards,
Erna Lingga
Chairman of IPA Bali
Young Chef Club Indonesia-Bali President
Dear Esteemed Young Chefs of the Neighborhood,
It is with great pleasure and excitement that I extend a warm welcome to each one of you as
we gather for the prestigious Bali Salon Culinaire. As the president of YCCI Bali and a fellow
enthusiast in the culinary world, I am deeply honored to witness the talent and passion that
each of you brings to this competition.
This event is not just a culinary challenge; it's an opportunity to showcase your creativity,
dedication, and unique flair in the kitchen. As young chefs, you embody the future of
gastronomy, and your presence here is a testament to your commitment to the culinary
arts.
In the spirit of camaraderie, let us turn this competition into a celebration of culinary
excellence. Embrace the challenges that lie ahead, savor every moment in the kitchen, and
let the aromas and flavors tell the story of your culinary journey.
Remember, each dish you create is a canvas where you paint your passion and showcase
your skills. Be bold, be innovative, and let your love for cooking shine through. I have full
confidence that each one of you will contribute to making Bali Salon Culinaire an
unforgettable experience.
Wishing you all the best of luck. May the kitchen be your playground, and may your
creations leave an indelible mark on the taste buds of all who have the pleasure of
experiencing them.
Sincerely,
Ngurah Andhana
Young Chef Club Indonesia Bali Chapter
Chief Judge Culinary of Bali Salon Culinary 2024
Welcome to the Salon Culinary 2024 Bali Indonesia

This 12th Culinary Competition, welcome you all to the paradise Island Bali. Chefs, Pastry
chefs, Hoteliers, Restaurateurs, sommeliers, Barista, Barman, Artists and Students from all
places on this globe so long you are professional, can stand critic, love to learn, been able to
put that great personal ambition and passion to win or participate on this competition.
Bali the same culinary spot hosted WACS Global Chef Champion ship 2010 plus all the past
Host of the first MLA Black Box with Alan Palmer over a decade and as well the many events
with Alan Palmer, and also Bali has been the 2010 WACS Global World Champion.
Then I want to welcome you to WACS World Congress in Singapore in October 2024 in the
lion city of Singapore, so see you there.
I, as Chief judges, ensure that this Salon Culinary 2024 is professional like always, fair and
fun following the WACS principles and rules of competition following this Rule Book 2024.
Your Culinary Chief Judge
Otto Weibel
WACS Global Master Chef
WACS Culinary Educator
WACS Judge
Chief Judge Patisserie of Bali Salon Culinary 2024
“The future of our profession lies in our youth.”
Bali Culinary Association (BCP)

Mrs. Erna Lingga, IPA Chairman of Bali
Chapter Chefs, Friends and Colleague
It is an honor for me to deliver this opening speech.

Bali Culinary Professionals (BCP) is a non-profitable organization that support chefs in
Indonesia, aim to match the competitiveness of Indonesia and major international events
with the intention of gaining exposure for the future generation.
This is done by spreading a positive sense of belonging and fostering the young talents that
will be the future of our Food and Beverage industry.
Building a solid vision for the future is paramount to us. Assisting these aspiring youth to
develop their skills and abilities through mentorship and guidance.
All participants will be judged by world chefs and professional chefs on their skills and their
ability to provide a practical demonstration of trends and progress in culinary, pastry &
bakery arts.
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 culinary, pastry and
bakery- making sector. This offers a unique opportunity to put their skills to the test and find
worthy inspiration for a successful and stimulating career.
It is the World Chefs endorsed competition in Bali Indonesia with a vital role to play in
achieving a career at the highest technical standards.
We are looking forward to welcoming you at the Food Hotel Tourism Bali on 6th -8th March 2024.
Chef Kenny Kong

Honorary President of Singapore Pastry Alliance
World Chefs International Jury (A Judge) Pastry Art
World Chefs Pastry Art Judges Competition Instructor
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General Rules
These rules must be read before submitting the competition entry form.
1. These competitions are open to everybody, which can be professional chefs, young
chefs, students, chefs from hotels, restaurants, airlines and catering company all
over Indonesia and overseas.
2. With minimum age of 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. The submission of a completed entry form shall constitute of, and agreement to,
abide by the Rules & Regulations of the Salon Culinaire 2024.
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 the competition area or during competition.
7. No change of classes will be allowed. Please notify the organizer if you wish to
cancel the 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 the 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 leave their employment. Staff leaving the company are
considered removed from the competition registration list. A company can replace a
competitor for the same class registered if the competitor leaves 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 a.m. and all displays must be ready before 8.00 a.m. 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 in
exhibition booths or use furniture for lounging during the set-up and judging hours.
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12. No removal of display exhibits is allowed before 5.00 p.m. on the day of the show
and 4.00 p.m. on the last day. Competitors are to be present at their allocated
display area before closing time to prepare for the 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 if 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.
14. Individual Hot Cooking competitors must be present at least 60 minutes before their
appointed time and inform the kitchen manager of their arrival. If there is a station
available, it may be allotted to early arrivals. One point will be deducted on every
one minute for being late and competitors who are not present after 10 minutes
from their scheduled time will be considered a no-show 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. A chef’s attire is required during competitions 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 the company logo, with a size not
exceeding 30cm x 10cm.
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21. Standard kitchen equipment provided by the organizer as per list published one
month in advance. The kitchen setup is not allowed to be changed. Competitors
need to bring their own small equipment and plate wares. All plates used must be
suitable for service and should be without logos. The brought in equipment/
machines needs to be approved by the jury for technical reasons.
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 to 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 the schedule of competitions 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.
30. Individual Hot Cooking Competitors need to bring their own ingredients in
accordance with the mise-en-place rules. The ingredients brought need to be
packed and transported in respect with the HACCP rules. Three portions required
for judge tasting. A recipe is needed in the kitchen. A menu card needs to be
displayed on the display table. All contestants have to complete their cooking within
the given time, but your entry must not be completed more than 10 minutes before
the stipulated completion time. Competitors violating this rule will be penalized up
to 10% point deduction from their final score.
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Worldchef Hot Cooking Preparation Guidelines:
1. Basic mother sauces – are permitted but must have further fabrication
2. Salad, cleaned and washed
3. Vegetables and fruits cleaned, can be cut/trimmed (any shape) but must be raw
4. Fruit and vegetable purees are permitted but must not be seasoned or finished
item
5. No glaze or concentrated juices
6. Dried fruit / or vegetable powder permitted
7. Dehydrated fruit or sheets permitted
8. Vegetable ash and home-made spices mixture are permitted
9. Fish – gutted, scaled can be fileted/ portioned if required but must be raw
10. Shellfish/ crustaceans – clean raw can be removed from their shell
11. Meat/Poultry/Game, deboned can be portioned, trimmed but must be raw
12. Proteins cannot be brought in minced. Mincing must be done in the kitchen
13. liver and sweetbreads can be brought in soaked in milk, but not seasoned or
flavored
14. Smoked fish, prosciutto, chorizo, bacon, are allowed as long as they are further
processed in the kitchen
15. Pasta and other doughs, allowed can be flavored and rolled into sheets but not
portioned and not cooked
16. Pastry sponge, biscuits, not cut or stenciled
17. Macaroons or macarons need to be made on premise
18. Decor elements 100% made on site
19. No titanium dioxide – no metallic powder no artificial food colors are permitted
20. Eggs – can be separated, and pasteurized
21. Dry ingredients can be pre-measured
22. Flavored oils and butter are allowed
For competitors who violates the above rules will be penalized up to -10% point
deduction from their final score.
With Compliments from Bali Culinary Professionals, We Wish You a Successful Competition
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Particular attention should be acknowledged by participant:
o Originality – new ideas
o Numerical harmonizing of meat and garnishes
o Practical size of portion (cost control)
o The character of the showpiece should be respected
o Proper color presentation and flavor combination
o Presenting a natural appetizing look
o The use of clear jelly for seafood should be considered
o The use of tan jelly for meat should be considered
o Only well-coated food (jelly aspic) should be on cold food
o Food prepared hot but displayed cold should be glazed with jelly (aspic)
o Sauceboats should only be filled half and the sauce light coated with aspic
o Use only crystal-clear fish jelly for fish and meat jelly for red meat, poultry and game
o Properly cooked meat (not too rare) should be presented
o Sliced meat to be presented properly in (arrange in order or size)
o Only precisely cut vegetables should be presented
o Use paper only under food that has been deep fat fried
o Food prepared hot should not be presented on buffet platters or aspic minor
o Eggs should only be served on glass, porcelain or glazed dish
o Plated portions must be in proportion to the dish itself and to the number of people specified.
o In general portion weight should be in keeping with the norms of accepted practice
o Meat sliced should be served with the carved surface upwards and not left as when carved
o 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
o Participants should not set their aim to high and abide by fundamental cleanliness and
practically as far as possible in their work
o All exhibits should be identified by their proper names, both on exhibition table and on entry
form
o Finally, the punctual presentation of each exhibit at the appointed time is a matter of urgent
necessity
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World Chefs Food Safety Regulations
The following information is to be read in conjunction with the WORLDCHEFS’s Competition

Guidelines.
NOTES: Tasting judges do not share plates, 1 x plate will be as a sample and the other meals
will be portioned by a Rookie Jury member or a dedicated wait-person
The Five Keys to World Chefs Food Safety in Competitions, the core messages of the Five
Keys to Safer Food are:
1. keep clean
(It takes over 2.5 billion bacteria to make 250 ml of water look cloudy, but in some
cases, it takes only 15-20 pathogenic bacteria to make one sick)
1. Wash and sanitize all surfaces and cooking equipment in the preparation area of
the kitchen.
2. Fruits and vegetables need to be washed and packed in appropriate containers.
3. The kitchen area needs to be spotless as it is a showcase of our profession.
4. All the equipment, tools, utensils, or service wear including knives and knife
containers
5. (wraps, etc…) you may be using, must be clean.
6. Floor, walls, cabinets and refrigeration in the competition arena, and the cart or
transport equipment must be kept clean.
2. separate raw and cooked;

(Keeping raw and prepared food separate prevents the transfer of microorganisms.
Cross-contamination is a termed used to describe the transfer of microorganisms
from raw to cooked food, and to the equipment used in the vicinity of the food
items)
1. All food ingredients should be packed separately and labelled clearly by; name
and date of packing, and if required, “use by” date.
2. Raw poultry, fish, seafood, and meat proteins are to be housed in their own
closed containers. These items must be transported and stored at <5°C (41°F).
3. Various packed and labelled dry items can be stored on the same tray.
4. Cooked food items must be stored above raw items to avoid drips and cross
contamination. There should be no contact between the two items.
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3. cook correctly;
(Correct cooking or care of food can kill almost all dangerous microorganisms, which
ensure the jury, and guests in attendance, that the food is safe for consumption
A. A standard HACCP sheet should be used in the preparation and cooking of the
proteins. Ideally this sheet should contain the following:
a. Name of item being cooked
b. Temperature of item prior to cooking
c. Length of timed during which the items were subjected to heat
d. The actual temperature upon cooking
e. Time at which the cooking process was completed
B. Blanched Items, should be shocked immediately in clean iced water to stop the
cooking process, then drained and stored in a clearly labelled and covered container.
C. If your National Cuisine needs a partially cooked item to be blanched /dried, then
cooked again, please clearly highlight this to the jury members – example Peking
Duck. These items are to be held in a clean area to avoid bacteria.
4. keep food at safe temperatures,

Microorganisms multiply quickly if food is not stored correctly. Holding food at a
temperature below 5°C (40°F) or above 60°C (140°F), slows down or stops the
growth of microorganisms but some dangerous microorganisms can still grow below
5°C (40°F).
A. As mentioned under Cooking Correctly, HACCP sheet should be used in all

food preparations.
B. Raw proteins can only be left on work table if it is stored on ice, or ice pad,
and covered with more ice pad or other cold systems. The temperature of
this protein must be kept below 10°C (50°F).
C. Cooked food needs to be held above 60°C (140°F) to avoid microbial growth,
and ensure the food is served hot to members of the jury and to the guests
D. Cooked food can be served à la minute to avoid this.
E. A HACCP sheet should be posted on each refrigerator and, or, freezer door.
Temperatures must be recorded every hour, and corrective actions must be
taken if doors are left open too long.
F. Hot food must be cooled to <5°C (4°F) before it can be refrigerated.
G. All food items to be refrigerated or kept in the freezer must be covered and
labelled.
5. selection of safe raw materials to produce the items

(Raw materials including ice may be contaminated with dangerous microorganisms
and chemicals. Toxic chemical can form in moldy food like fruit and vegetables)
a. Temperatures of your produces should be recorded at the market,

when you arrive in your preparation facility, and also in your cooking
competition kitchen – HACCP.
b. Fruits and vegetables should be checked for worms, grubs and mould.
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c. Fish, seafood and meat proteins need to be <5°C and not bruised or
damage
d. Check that fish exhibit all signs of freshness, and verify that they do
not have worms or parasites. Verify for signs of freshness.
e. All dry ingredients, and all fresh, frozen, cured, or smoked food
should have the use by or expiring dates checked.
Hygiene and Food Safety Regulations
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
 All chefs must enter the competition arena wearing a clean and presses chef’s jacket.
 A chef’s hat is required. Apron length can be determined by the team and butcher stripe
apron can be used. Teams must change their aprons prior to service.
 Shoes must be a nonslip safety style is to be worn.
 Neckties are optional.
 No visible jewelry 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 the
preparation kitchen.
 Temperature recording of perishable food items must be recorded when entering the
competition kitchen.
 Food items to be stored correctly between -18 ֯C until 4 ֯C.
 Chefs must wash their hands prior to starting in a competition.
 Chefs must wash their hands when they change tasks.
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 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.
 RTE food must be handled from a plate, using tongs, chopsticks, and tweezers or with
hands covered with gloves.
 Glove does 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.
 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.
 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.
This document has been created and designed by the Culinary and Competition
Committeeof World Chefs, for the benefit of World Chefs and its members; it is not
to be reproduced without the consent of World Chefs.
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COMPETITION BY
GROUP
Culinary Hot Cooking
CATEGORY P –
PROFESSIONAL
INDIVIDUAL CULINARY
CLASS 1: HOT COOKING FISH MAIN COURSE CHALLENGE by Kikkoman - Professional Chefs
CLASS 2: HOT COOKING WESTERN BEEF MAIN COURSE CHALLENGE - Professional Chefs
CLASS 3: HOT COOKING CHICKEN MAIN COURSE INDONESIAN STYLE - Professional Chefs
CLASS 4: PASTA MAIN COURSE WESTERN STYLE - Professional Chefs
CLASS 5: ASIAN WOK FRIED RICE - Professional Chefs
CLASS 6: MAIN COURSE DRY AGE DUCK CHALLENGE by Rational - Professional Chefs
CLASS 7: ELECTROLUX ASIAN FISH CHALLENGE with Lee Kum Kee - Professional Chefs
CLASS 8: SEAFOOD COOKING CHALLENGE - Professional Chefs
CLASS 9: HOT COOKING VEGETARIAN CHALLENGE – Professional Chefs
CLASS 10: MODERN CHINESE WOK
CATEGORY Y – YOUNG CHEF

INDIVIDUAL CULINARY
CLASS 11: HOT COOKING FISH MAIN COURSE CHALLENGE by Kikkoman - Young Chefs
CLASS 12: HOT COOKING WESTERN BEEF MAIN COURSE CHALLENGE - Young Chefs
CLASS 13: PASTA MAIN COURSE WESTERN STYLE - Young Chefs
CLASS 14: SEAFOOD COOKING CHALLENGE - Young Chefs
CLASS 15: HOT COOKING CHICKEN MAIN COURSE WESTERN STYLE – Young Chefs
CLASS 16: DRESS THE SALAD by Prambanan Kencana – Young Chefs
CATEGORY T – TEAM
CULINARY TEAM CHALLENGE
CLASS 16: HOT COOKING MODERN INDONESIAN (FAMILY STYLE)
CATEGORY O – OPEN
CULINARY ART & F&B
CLASS 18: MODERN SUSHI PLATTER

CLASS 19: FRUIT & VEGETABLE CARVING “freestyle”
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COMPETITION BY
GROUP
PASTRY & BAKERY
CLASS 20: AFTERNOON TEA SET “ARCHIPELAGO”

CLASS 21: ELEGANT STYLE WEDDING CAKE
CLASS 22: PLATED DESSERTS INDONESIAN FLAVOR
CLASS 23: DRESS THE CAKE “freestyle
CLASS 24: PLATED DESSERT by Elle & Vire
CLASS 25: PRALINE or PETIT FOUR INDONESIAN HERBS & SPICES by Embassy Chocolate
CLASS 26: BAKERY BREAKFAST BASKET WITH SHOW PIECE
CLASS 27: CHOCOLATE TRAVEL CAKE by Embassy Chocolate
CLASS 28: HOT CHOCOLATE INDONESIAN SPICES PLATED DESSERT by Embassy Chocolate
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Hot Culinary Challenge Judging
Criteria
Material brought / mise-en-place 5 points
- Clear arrangement of materials
- Correct number of items brought in
- Proper working technique
- Correct utilization of working time
Hygiene & Food Waste 10 points

- Clean hygienic work techniques
- Workflow been adhere thorough and followed
- Clear benches not cluttered
- Correct storage of food items
- Temperature control on food items, hot and cold
- Control on excess and food waste
- Limitation on plastic waste
Correct Professional Preparation and Hygiene 20 points

- Correct basic preparation of food, corresponding to today’s modern culinary art
- Preparation should be by practical, acceptable methods that exclude unnecessary
ingredients
- Appropriate cooking techniques must be applied for all ingredients, including starches
and vegetable
- Proper working technique and attention paid to hygiene during preparation of food
Service 5 points
-The correct number of plates must be presented
- The meals, should be practical and transportable
- Meals must be presented on time or points will be deducted
Presentation/Innovation 10 points
- Ingredients and side dishes must be in harmony
- Points are granted for excellent combination, simplicity and originality in composition
- Clean arrangement, with no artificial garnishes and no time-consuming arrangements
- Exemplary plating to ensure an appetizing appearance is required
Taste & Texture 50 points

- The typical taste of the food should be preserved
- It must have appropriate taste and seasoning
- In quality, flavor and color, the dish should conform to today’s standards of nutritional
values
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Artistic Judging Criteria not for Team Culinary
Suitability in complementing food display 20 points
Presentation and General impression 30 points
Technique & Degree of Difficulty 40 points
Pastry & Bakery Culinary Challenge Judging

Criteria
Presentation/Innovation 30 points
- Ingredients and side dishes must be in harmony
- Points are granted for excellent combination, simplicity and originality in composition
- Clean arrangement, with no artificial garnishes and no time-consuming arrangements
- Exemplary plating to ensure an appetizing appearance is required
Correct Professional Preparation and Hygiene 30 points

- Correct basic preparation of food, corresponding to today’s modern culinary art
- Preparation should be by practical, acceptable methods that exclude unnecessary
ingredients
- Proper working technique and attention paid to hygiene during preparation of food
Composition 30 points
- The typical taste of the food should be preserved
- It must have appropriate taste
- In quality, flavor and color, the dish should conform to today’s standards of nutritional
values
Service 10 points
- The correct number of items must be presented
- The meals, should be practical and transportable
- Meals must be presented on time or points will be deducted
RULES AND REGULATION PER CLASS
CATEGORY P – PROFESSIONAL
Professional chefs, who represent food service hotel, restaurant, airlines or catering
organizations must be 25 years old and above by 6th March 2024.
INDIVIDUAL CULINARY
This class is sponsored by: KIKKOMAN
- The competitor will prepare and serve (two) Indonesia/Asian Fish Main Course, in
Modern Presentation during 45 minutes.
- The Fish Main Course should make in (2) plates with appropriate garnish, starch and
sauce.
- The competitor will receive 2 portions of fish from the organizer.
Mandatory to use at least 2 products from listed below:

- Kikkoman Sweet Sauce - Kikkoman Hoisin Sauce
- Kikkoman Oyster Flavored Sauce - Kikkoman Bulgogi Sauce
- Kikkoman Gochujang Sauce - Kikkoman BBQ Sauce
- Kikkoman Kecap Asin Khas Jepang - Kikkoman Garlic Teriyaki Sauce
- Kikkoman Black Pepper Teriyaki Sauce - Kikkoman Japanese Sweet Cooking Sauce
- Kikkoman Soba & Udon Soup Base Sauce - Kikkoman Vinegar Type Seasoning Sauce
- Kikkoman Sauce Ponzu
 Recipe required in the kitchen.

 Plates will be from competitor / any type & shape (white is preference) without logos
 See Worldchefs Hot Cooking and Preparation Guideline on page 4 to 9
 Judging criteria and notes on page 12
 Please refer to Hot Cooking Kitchen A, B for equipment’s on page 28
CLASS 2: live 45 minutes

HOT COOKING WESTERN BEEF MAIN COURSE CHALLENGE - Professional Chefs
This class is sponsored by: TOKUSEN
- A competitor will prepare and serve one Beef Main Course in Western style, within
45 minutes.
- Dish must be presented on 2 plates with appropriate garnish, starch and sauce.
- Each competitor will be provided 2 portions of Beef Rump from the organizer.

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HOT COOKING CHICKEN MAIN COURSE INDONESIAN STYLE - Professional Chefs
This class is sponsored by: TBA
- A competitor will prepare and serve one Chicken Main Course in Indonesian style,
within 45 minutes.
- Each competitor will be provided 2 portions of Chicken Breast skin on, Bone in from
the organizer.


PASTA MAIN COURSE WESTERN STYLE - Professional Chefs
A competitor will prepare and serve one Pasta Main Course within 30 minutes.
- Dish must be presented on 2 plates with appropriate garnish and sauce.
- A mandatory to use Sponsor Product Pasta from the organizer. Product needs to be
incorporated in the recipe.
- Pasta composition is 60%
- The organizer will provide Sponsor Product Pasta (type will be advised)
- Pasta plates will be from competitor / any type & shape (white is preference)
without logos

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ASIAN WOK FRIED RICE - Professional Chefs
This class is sponsored by KIKKOMAN
- The competitor will prepare (One) kind of ASIAN FRIED RICE for 2 portions. Utilizing
raw ingredients.
- Competitors will be allowed to bring their own raw ingredients, rice(cooked) and
garnish, which must be in an un-seasoning state (clean and peeled are allowed).
- A competitor will prepare and serve one Asian Wok Fried Rice within 15 minutes.
- Dish must be presented on 2 plates. Or 2 dishes
The Sponsored products are listed below:

- Kikkoman Sweet Sauce - Kikkoman Hoisin Sauce
- Kikkoman Oyster Flavored Sauce - Kikkoman Bulgogi Sauce
- Kikkoman Gochujang Sauce - Kikkoman BBQ Sauce
- Kikkoman Kecap Asin Khas Jepang - Kikkoman Garlic Teriyaki Sauce
- Kikkoman Black Pepper Teriyaki Sauce - Kikkoman Japanese Sweet Cooking Sauce
- Kikkoman Soba & Udon Soup Base Sauce - Kikkoman Vinegar Type Seasoning Sauce
- Kikkoman Sauce Ponzu

 Please refer to Hot Cooking Kitchen C for equipment’s on page 28

MAIN COURSE DRY AGE DUCK CHALLENGE by Rational - Professional Chefs
- A competitor will prepare and serve one Dry Age Duck Main Course within 50 minutes.
- The competitor will have 50 minutes to prepare 1 kind of Sponsor Product and
mandatory to cook using Rational Oven. (main dish/duck, vegetables and starch).
- Sauce can be prepare on stove.
- Dish must be presented on 2 individual plates with appropriate garnish, starch and
sauce.

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ELECTROLUX ASIAN FISH CHALLENGE with Lee Kum Kee - Professional Chefs
This class is sponsored by: Lee Kum Kee
- A competitor will prepare and serve one Fish Main Course in Asian style, within 45
minutes.
- A mandatory to use an Electrolux Oven and using a minimum 2 kinds of Lee Kum Kee
products from the organizer. Product needs to be incorporated in the recipe.
The Lee Kum Kee Sponsored products are listed below:

- LKK Chilli Bean - LKK Chilli Oil
- LKK Plum Sauce - LKK Seasoned For Seafood
- Lkk Rice Vinegar - LKK Oyster Sauce


SEAFOOD COOKING CHALLENGE - Professional Chefs
- A competitor will prepare and serve one Seafood Main Course (river prawns) in
Modern Indonesian style within 45 minutes.


HOT COOKING VEGETARIAN CHALLENGE - Professional Chefs
This class is sponsored by Plaga Farm. TYPE
- A competitor will prepare and serve one Vegetarian Main Course, a balanced meal
that is nutritious, contemporary, and can be lacto ovo that contains dairy and egg,
within 45 minutes.

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MODERN CHINESE CUISINE – Professional
This class is sponsored by Lee Kum Kee.
- The competitor must prepare one “Chinese Cuisine Modern Way” Main Course Beef
dish, using any cuts of beef as protein, presented in 2 plates.
- 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.
- 60 minutes to complete the dish and ready to serve.
- Competitor must bring their own beef and Wok pan (kuali).

CATEGORY Y – YOUNG CHEF
Young chefs, who represent food service hotel, restaurant, airlines, catering organizations
students from various schools or academies must be 16 years old to 24 years old by 6th March
2024.
INDIVIDUAL CULINARY

HOT COOKING FISH MAIN COURSE CHALLENGE - Young Chefs
This class is sponsored by Lee Kum Kee
- A competitor will prepare and serve one Fish Main Course, in a modern presentation
within 45 minutes.
- Each competitor will bring 2 portions of fillet fish of their choice.
The Lee Kum Kee Sponsored products are listed below:

- LKK Chilli Bean - LKK Chilli Oil
- LKK Plum Sauce - LKK Seasoned For Seafood
- Lkk Rice Vinegar - LKK Oyster Sauce
-
 Please refer to Hot Cooking Kitchen A, B for equipment’son page 28
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HOT COOKING WESTERN BEEF MAIN COURSE CHALLENGE - Young Chefs
This class is sponsored by INDOGUNA Bali.
- A competitor will prepare and serve one Beef Main Course in Western style, within
45 minutes.
- Each competitor will be provided 2 portions of prime cut beef from the organizer.

CLASS 13 live 30 minutes

PASTA MAIN COURSE WESTERN STYLE - Young Chefs
This class is sponsored by INDOGUNA Bali.
- A competitor will prepare and serve one Classic Pasta Main Course within 30 minutes.
- Dish must be presented on 2 plates with appropriate garnish, and sauce.
- A mandatory to use Sponsor Product Pasta from the organizer. Product needs to be
incorporated in the recipe. Pasta composition is 60%.
- The organizer will provide Sponsor Product Pasta, type will be advised.
- Pasta plates will be from competitor / any type & shape (white is preference)
without logos.


SEAFOOD COOKING CHALLENGE - Young Chefs
This class is sponsored. TBA
- A competitor will prepare and serve one Seafood Appetizer Cold/Hot (squid) in any
style within 30 minutes.
- Dish must be presented on 2 plates with appropriate garnish and sauce.

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This class is sponsored. TBA I can’ t type the class etc
- A competitor will prepare and serve one Chicken Main Course in Western style
within 45 minutes.
- Each competitor will be provided 2 portions of Chicken Breast skin on, Bone in from
the organizer.


DRESS THE SALAD – Young Chefs
This class is sponsored by Prambanan Kencana.
- A competitor will dress one Salad Plated Dish in free style, within 20 minutes.
- Dish must be presented on 2 plates with appropriate protein (fish, seafood, beef,
lamb, or poultry), garnish and condiments.
- A mandatory to use Sponsor Products (oil & vinegar) from the organizer. Products
needs to be incorporated in the recipe.
 Recipe required in the area.

 Table for preparation: size 120cm X 75cm, Electricity will be provided for each table
CATEGORY T – TEAM
Team Challenges are open to chefs representing food service hotel, restaurant, airlines,
catering organizations, students from various schools or academies must be 16 years
old and above by 6th March 2024.
CULINARY TEAM CHALLENGE

HOT COOKING MODERN INDONESIAN – Team Challenge
- A team consisting of 2 chefs will prepare and serve Modern Indonesian Dish,
Vegetable Dish and Rice Dish (any type) within 90 minutes.
- Each dish must be presented for 4 portions on a plate or dish.
- 3-course Modern Indonesia Cuisine (appetizer, main course, dessert) in individual
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plated style.
- The hot main course should consist of beef / lamb / chicken / duck with appropriate
garnish and sauce
- Teams are required to bring their own ingredients, cooking utensils and plates.
- 1st Course have to be served after 45 minutes and follow by every 15 minutes
serving the subsequent dishes.
Modern Indonesia Cuisine must include the following:

 1st course : Warm appetizer of fish / shellfish / seafood with appropriate garnish
 2nd course: Hot main course of beef / lamb / chicken / duck with appropriate garnish
 3rd course : Dessert of different textures

CATEGORY O – OPEN
Open to all chefs representing food service hotel, restaurant, airlines, catering, students
from various schools or academies organizations must be 16 years old and above by 6th
March 2024.
CULINARY ART & F&B
CLASS 18: live & tasting 45 minutes

MODERN SUSHI PLATTER
- A competitor will prepare and display 4 different types of sushi roll within 45 minutes.
Each type should be made in 6 pcs.
- Competitors should bring their own ingredients.
- Dish must be presented 1 complete set for display and 1 set for judges tasting.
- The idea is to finish plating before display, not made from scratch.
- A mandatory to use a minimum of 2 Sponsor Products from the organizer. Products
need to be incorporated in the recipe.
The Sponsored products are listed below:

- Kikkoman Sweet Sauce - Kikkoman Oyster Flavored Sauce
- Kikkoman Bulgogi Sauce - Kikkoman Black Pepper Teriyaki Sauce
- Kikkoman Kecap Asin Khas Jepang - Kikkoman Vinegar Type Seasoning Sauce
- Kikkoman Japanese Sweet Cooking Sauce - Kikkoman Soba & Udon Soup Base Sauce
 Recipe required to be display.
 Table space allocated for preparation & display: 120 cm x 75 cm
 Exhibits can be removed after 17:00 hour on the same day.
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FRUIT & VEGETABLE CARVING “free style”
- A competitor will produce the carving with Fruit and Vegetables in free style theme,
within 180 minutes.
- No pre-slicing, pre-carving or preparation like so will be allowed. 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.
 Recipe required to be display.

 Table space allocated for preparation & display: 120 cm x 75 cm
 Judge Criteria page on 13
CATEGORY – PASTRY & BAKERY

Open to all chefs representing food service hotel, restaurant, airlines, catering, students
from various schools or academy organizations must be 16 years old and above by 6th
March 2024.
Pastry & Baker
CLASS 20: display & texture60 minutes

AFTERNOON TEA SET “ARCHIPELAGO”
To display 5 different types of each item, 2 pieces of each (3 pcs sweet and 2 pcs savory).
Suitable for service. (3 portions each for display) Practical and up-to-date presentation is
required. Showpieces should enhance the presentation. The presentation and will be
judged. An extra plate of 1 portion of each type (5 pieces) should provide for judging the
texture of the items.
 Each piece should weigh between 20 and 25 grams

 Table space allocated: 120cm x 75cm
 Recipe required to be displayed.
 All food Items must be delivered and set up hygienically with cold box or dry ice
storage.
 Poor hygiene standard of handling food products will not be judged
 Judge criteria and notes on page 13
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23
CLASS 21: Display
ELEGANT STYLE WEDDING CAKE
3 cakes to incorporate a wedding design-modern, contemporary, or themed. The height of

finished display should not exceed 1.5 meter. Cakes are to be entirely decorated by hand. All
decorations, except for pillars, must be edible. Royal icing, pastillage or any other
appropriate materials may be used. No metal or wires are allowed. Lace or its equivalent is
not allowed. No fresh flowers or fruits are allowed.
 Exhibition space is limited to 90 cm x 90 cm.

 Base of wedding cake must be minimum of 42 cm & maximum 80 cm in diameter.
 Points will be deducted for non-compliance.
 Each participant is required to provide display signage indicating name/themed
description of the exhibit, including list of ingredients used.
 Wedding cakes must stay on display until the end of the show.
 Judge criteria on page 13
 The Organizer will advise clearing date and time.
CLASS 22: Display & Texture

PLATED DESSERTS INDONESIAN FLAVOR
To prepare and display a total of 4 different types of desserts

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
1 of the 4 choices must be served in a glass. All four (4) desserts display cold or hot
composition. 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.
NOTED: 1 portion of chocolate dessert will be tasted by judges

another portion will need to be displayed.
Each participant is required to provide display signage indicating name/themed description of the
exhibit, including list of ingredients used.
Too completed to make 4 desserts with tasting in the exhibition hall without kitchen provide, due
to hygiene purpose, suggest taste one dessert only with either chocolate or tea depend on the
sponsorship.
 Table space allowed: 120 cm x 75 cm

 One Table for show Infront of judge
 Electrical Power
 Display will be removed after 15:00 hours on the same day
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DRESS THE CAKE “freestyle”
Competitors will decorate 1 finish sponge cake, which competitors must provide.
Theme of Decoration is freestyle.
The sponge cake should be either Round (30cm diameter) or Square (30cm x 30cm). Only 1
cake is allowed.
Competitors are allowed to bring pre-mixing fillings, sauces and coatings.
No pre-modeled materials are allowed i.e Flowers, chocolate pieces, Marzipan or Plastic
decorations.
Table space allocated: 120 cm x 75 cm

 Display Accessories may be set up before starting
 Electricity will be provided by organizer
 Only one (01) cake is to be used by each participant
 Round / square cake can be transformed to any shape
 Display will be removed at the end of the show on the same day
 Judge criteria page 13
All food Items must be delivered and set up hygienically with cold box or dry ice storage. Poor
hygiene standard of handling food products will not be judged.

WESTERN PLATED DESSERT by Elle & Vire
This class is sponsored by Elle &.Vire
To prepare and present within 60 minutes, one “Western Dessert Plated” (3 individual
plates), and must use Elle & Vire Whipping Cream, Elle & Vire unsalted Butter, Products
incorporated in the dish.
 Recipe required to be display

 The plated dessert must include an Elle & Vire Cream.
 Biscuit: All types of biscuits (including genoise, sponge, sacher, pain de Genes etc.), or
dough (including sable, crumble, puff pastry etc.) can be prepared, baked-ready and
brought in for the competition.
 Sugar syrup is permitted.
 Mandatory to use Elle & Vire Unsalted Butter, Elle & Vire Whipping Cream

PRALINE or PETITS FOURS INDONESIAN HERBS & SPICES by Embassy Chocolate
This class is sponsored by Embassy Chocolate.
- To display 4 different types, 6 pieces of each type (either Petits Fours or Pralines),
suitable for service. (Exactly 24 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 (4 pieces) should be provided to check the texture
by the judges. Chocolate will be provided: Tulip Dark Couverture 62 %
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 Chocolate will be provided: Embassy Chocolate (TBA).
 Each piece should be weighed between 8 to 14 grams.
 Chocolate product will be sponsored by Embassy 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.

BAKERY BREAKFAST BASKET WITH SHOW PIECE by Elle & Vire
This class is sponsored by: Elle & Vire
To display 1 Assorted Breakfast Bakery: consist of 4 of each Plain Croissant (weight 30-35
gr). Pain Au Chocolate (weight 30-35 gr), Muffin (weigh 60-70 gr), Hard Roll (25-30 gr)
Danish (50- 60 gr) and 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.
Exhibits will be displayed for the duration of the day and can only be removed after 17:00
hours.
 Exhibits will be displayed for the duration of the day and can only be removed after
17:00 hours.
 Table allocation for the display will be 120 cm x 75 cm
 Competitors will be required to provide their own decoration and other support items.
 The competitor will be responsible to ensure that all excess materials are disposed of
in a correct manner.

CHOCOLATE TRAVEL CAKE by Embassy Chocolate
This class is sponsored by Embassy Chocolate.
Competitor will have 2 (two) hours to compose a chocolate travel cake of their choice
Each cake should be between 450 gr to 550gr
The chocolate travel cakes must include chocolate components in the mixture, not only
for decorations. Every item presented must be edible and all preparation, decoration
and baking have to be completed onsite during the competition. All cake making must
be done in the competition including decoration making. Sugar syrup is allowed to bring
from home
• Recipe required to be displayed

• The organizer will provide the use of Kitchen
• Food wastage will result in point deduction
• Competitors must provide their own working tools
• See Worldchefs Hot Cooking and Preparation Guideline on page 4 to 9
• Judging criteria and notes on page 12
• Please refer to Hot Cooking Kitchen A, B for equipment’s on page 28
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HOT CHOCOLATE INDONESIAN SPICES PLATED DESSERT by Embassy Chocolate
This class is sponsored by Embassy Chocolate
Competitor have to prepare and present within 60 minutes, one “Hot Chocolate” Plated Dessert,
and must use sponsor items incorporated in the dish. Dish must be presented on 3 individual
plates with appropriate garnish.
 The organizer will provide the use of Kitchen

 Competitors must provide their own working tools
 Pots and pans - Kitchen utensils - Hot boxes or trolleys
 Recipe required to be displayed
 Decorations to be done onsite
 Ingredients can be weighed and measured
 Food wastage will result in point deduction
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JUDGING CRITERIA
The judging committee is comprised of recognized authorities in the industry and under
Worldchef Certificate Judge. Decisions made by the judging Committee are final. No changes
or appeals are allowed.
The following are some guidelines to the judging criteria of competitions. It applies to both
team and individual participants.
Competitors who wish to seek Judges Comments should see the Judging Team Leader
after the result of the class has been display.
JURY NOTES:
1. Jury members should be established culinary professionals and must be certified by

Worldchef.
2. Sponsors are invited to judge.
3. Jury should be comprised 3 to 5 judges
4. Jury members should be independent and not linked in any way to hotels or
restaurants teams competing in the event.
5. 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.
6. 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.
7. Judges must reach conclusions individually according to their own personal opinion,
but at the same time, respect the opinion of the other judges.
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NOTES
Practical Cooking
1. A schedule of competition will be confirmed one week prior to the event after all
the teams are confirmed.
2. Culinary KITCHEN Station “A” equipped with the following:

There are 10 kitchen Set
• 4 burner gas range
• Table top refrigerator
• Combi oven by Rationals
• S/S Work table
• Sink with running water
• 2 power points (230V) for each competitor
3. KITCHEN Station “B” equipped with the following:

There are 4 kitchen Set
• 4 burner gas range
• Table to refrigerator
• Combi oven by ELETROLUX
• S/S Work table
• Sink with running water
4. KITCHEN Station “C” equipped with the following:

There are 3 kitchen wok set
• Wok Burner
• S/S Work table
• Sink with running water to be share
5. The punctual presentation of each entry is a matter of urgent necessity.

• Every minute late will deduct 1 (one) point
• More than 10 minutes will be disqualified
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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.
CERTIFICATES OF AWARDS AND MEDALS

The certificates will be awarded to any competitor if he attains points as
follows:
GOLD WITH DISTINCTION 100 points
GOLD 90 – 99 points
SILVER 80 – 89 points
BRONZE 70 – 79 points
DIPLOMA 60 – 69 points
Dedicated for Young Chefs
CERTIFICATES PRESENTATION
There will be a certificate presentation every day at 17.00 p.m. for the cold display classes
and the practical classes where the results are already known.
The other certificates can be picked up at the registration desk. All other certificates will be
given at the challenge trophy presentation on Friday afternoon at the closing ceremony.
There will be special trophy plates given in each of the 20 classes: 3 rd place, 2nd place and
1st place.
CHALLENGE TROPHIES
BEST PASTRY CHEF

BEST JUNIOR CHEF
BEST CHEF INDIVIDUAL
INDONESIAN
BEST CHEF INDIVIDUAL ASIAN
BEST CHEF INDIVIDUAL
WESTERN
BEST INDONESIAN TEAM
BEST CULINARY ORGANIZATION
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CRITERIA FOR CHALLENGE TROPHIES
BEST PASTRY CHEF The highest total score of two classes 20-22-24-25-27-28
BEST YOUNG CHEF The highest total score of two classes 11-12-13-14-15-
16
BEST CHEF INDIVIDUAL INDONESIAN The highest total score of two classes 3-8
BEST CHEF INDIVIDUAL ASIAN The highest total score of two classes 1-5-7-10
BEST CHEF INDIVIDUAL WESTERN The highest total score of two classes 2-4
BEST INDONESIAN TEAM The highest score in class 17
BEST CULINARY ORGANIZATION Best of Pastry Chef Class 20-22-24-25-27-28
e Best of Young Chef Class11-12-13-14-15-16
Best Indonesian Chef Class 3-8
Best Asian Chef Class 1-5-7-10
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.
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 known.
The other medals and certificates can be picked up at the secretariat office. All other
medals and certificates will be given at the challenge trophy presentation on Saturday
afternoon at closing ceremony.
For more information regarding the competitions, please contact:
BALI SALON CULINAIRE 2024 ADMINISTRATION

MS. CELINE
HP : +62 821 4784 5532
EMAIL : balisalonculinaire@gmail.com
31
HOW TO REGISTER
- Please complete the entry form and submit it to the organizer before the deadline date:
5TH FEBRUARY 2024
- 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:
BALI SALON CULINAIRE 2024 ADMINISTRATION

MS. CELINE
HP : +62 821 4784 5532
EMAIL : balisalonculinaire@gmail.com
Registration Fee
Professional Live Competition Rp. 400.000,-/Class/Person
Professional Display Competition Rp. 400.000,-/Class/Person
Team Competition Rp. 500.000,-
Student Rp. 250.000,-
(Student is min 16 years old, max 25 years old on 2024 and should show ID card from school
/Academy/Personal)
PAYMENT
Payments should be made in Rupiah. Bank Transfer should be made payable to Bali Salon
Culinaire 2024/Bali Culinary Professionals.
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 Bali Salon Culinaire 2024
Please send your copy of transfer payment, please use the bank transfer format below to
balisalonculinaire@gmail.com, it is important for registration service.
BANK DETAIL
FROM : TO :
COMPANY NAME : Bank Name : Bank Central Asia (BCA)
BANK NAME : Account No : 1463211110
TRANSFER NO : Account Name: Henny Santoso
TRANSFER DATE :
32
REGISTRATION FORM SALON CULINAIRE 2024 INDIVIDUAL
Deadline Submitted: 5 February 2024 , .
Class to attend: (Please tick boxes)
CATEGORY – PROFESSIONAL MNT

CLASS 1 HOT COOKING FISH MAIN COURSE CHALLENGE by Kikkoman LIVE 45
CLASS 2 HOT COOKING WESTERN BEEF MAIN COURSE CHALLENGE LIVE 45
CLASS 3 HOT COOKING CHICKEN MAIN COURSE INDONESIAN STYLE LIVE 45
CLASS 4 PASTA MAIN COURSE WESTERN STYLE LIVE 30
CLASS 5 ASIAN WOK FRIED RICE LIVE 15
CLASS 6 MAIN COURSE DRY AGE DUCK CHALLENGE by Rational LIVE 50
CLASS 7 ELECTROLUX ASIAN FISH CHALLENGE with Lee Kum Kee LIVE 45
CLASS 8 SEAFOOD COOKING CHALLENGE LIVE 45
CLASS 9 HOT COOKING VEGETARIAN CHALLENGE LIVE 45
CLASS 10 MODERN CHINESE WOK LIVE 60
CATEGORY – YOUNG CHEF MNT

CLASS 11 HOT COOKING FISH MAIN COURSE CHALLENGE by Kikkoman LIVE 45
CLASS 12 HOT COOKING WESTERN BEEF MAIN COURSE CHALLENGE LIVE 45
CLASS 13 PASTA MAIN COURSE WESTERN STYLE LIVE 30
CLASS 14 SEAFOOD COOKING CHALLENGE LIVE 45
CLASS 15 HOT COOKING CHICKEN MAIN COURSE WESTERN STYLE LIVE 45
CLASS 16 DRESS THE SALAD by Prambanan Kencana LIVE 20
CATEGORY – TEAM MNT

CLASS 17 HOT COOKING MODERN INDONESIAN LIVE 60
CATEGORY – OPEN | CULINARY ART & F&B MNT

CLASS 18 MODERN SUSHI PLATTER LIVE 45
CLASS 19 FRUIT & VEGETABLE CARVING “FREESTYLE” LIVE/ DISPLAY 180
PATISSERIES MNT
CLASS 20 AFTERNOON TEA SET “ARCHIPELAGO” DISPLAY/TEXTURE
CLASS 21 ELEGANT STYLE WEDDING CAKE DISPLAY
CLASS 22 PLATED DESSERTS INDONESIAN FLAVOR DISPLAY/TEXTURE
CLASS 23 DRESS THE CAKE “FREESTYLE” LIVE 120
CLASS 24 PLATED DESSERT by Elle & Vire LIVE 60
CLASS 25 PRALINE or PETIT FOUR INDONESIAN HERBS & SPICES DISPLAY/TEXTURE
CLASS 26 BAKERY BREAKFAST BASKET WITH SHOW PIECE DISPLAY/TEXTURE
CLASS 27 CHOCOLATE TRAVEL CAKE LIVE 120
CLASS 28 HOT CHOCOLATE INDONESIAN SPICES PLATED DESSERT LIVE 60
INDIVIDUAL PARTICIPANT FORM
PLEASE FILL THE FORM SAME LIKE THE EXAMPLE BELOW
NOTE:
1. NOT IN HANDWRITTEN
2. SEND IT BACK IN EXCEL OR WORD FORMAT
COMPETITOR'S NAME ESTABLISHMENT MOBILE EMAIL CLASS NO

EXAMPLE
SANTIKA ARMAN INDEPENDENT 12345678 santika@gmail.com 1
Please complete the form and send it with copy of ID or passport and transfer slip to:
balisalonculinaire@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 :

YOUNG CHEF INDIVIDUAL PARTICIPANT FORM
NOTE:
3. MUST UNDER 25 YEARS OLD.
COMPETITOR'S NAME ESTABLISHMENT MOBILE EMAIL CLASS NO

EXAMPLE
SANTIKA ARMAN INDEPENDENT 12345678 santika@gmail.com 1

FOR ORGANIZATIONS WITH MANY PARTICIPANTS FORM
NOTE:
HOTEL/ORGANIZATION NAME
ORGANIZATION ADDRESS
COUNTRY
TEAM LEADER NAME
E-MAIL
PHONE NUMBER
OMPETITOR'S NAM ESTABLISHMENT MOBILE PARTICIPANT EMAIL EMAIL BROOKER CLASS

NO
EXAMPLE
COMPETITOR 1 INDEPENDENT 123456 andika@gmail.com santika@gmail.com 5
COMPETITOR 2 INDEPENDENT 123456 luck@gmail.com santika@gmail.com 4
COMPETITOR 3 INDEPENDENT 123456 gigi@gmail.com santika@gmail.com 8
COMPETITOR 4 INDEPENDENT 123456 faris@gmail.com santika@gmail.com 8
COMPETITOR 5 INDEPENDENT 123456 damar@gmail.com santika@gmail.com 17
COMPETITOR 6 INDEPENDENT 123456 dina@gmail.com santika@gmail.com

TEAM PARTICIPANT FORM
NOTE:
HOTEL/ORGANIZATION NAME :
ORGANIZATION ADDRESS :
COUNTRY :
TEAM LEADER NAME :
E-MAIL :
PHONE NUMBER :
OMPETITOR'S NAM ESTABLISHMENT MOBILE PARTICIPANT EMAIL EMAIL BROOKER CLASS

NO
EXAMPLE
COMPETITOR 1 INDEPENDENT 123456 andika@gmail.com santika@gmail.com 17
COMPETITOR 2 INDEPENDENT 123456 luck@gmail.com santika@gmail.com
COMPETITOR 3 INDEPENDENT 123456 gigi@gmail.com santika@gmail.com 17
COMPETITOR 4 INDEPENDENT 123456 faris@gmail.com santika@gmail.com
COMPETITOR 5 INDEPENDENT 123456 damar@gmail.com santika@gmail.com 17
COMPETITOR 6 INDEPENDENT 123456 dina@gmail.com santika@gmail.com

EXIBIT NUMBER :
RECIPE FORM FORMAT
CLASS ENTERED
EXIBIT TITLE
NAME THE DISH
INGREDIENTS QUANTITY PREPARATIONS
METHOD
NOTE :
NOTE :

24 01 15 Final Revision Rule Book

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24 01 15 Final Revision Rule Book

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Introduction

Dates and Venue

Opening hours and admission

FHTB, the Food, Hotel & Tourism Bali 2024

"Selamat datang di Bali, Indonesia."

Welcome to Bali, Indonesia! Bali offers an enchanting fusion of cultures, breathtaking

The Cooperation from the various associations involved this year:

Bayu Retno Timur

Have great culinary competition and enjoy the Balinese hospitality.

All Participants and Colleagues

Ladies and gentlemen who are happy.

Ladies and gentlemen who are happy.

Dear Esteemed Young Chefs of the Neighborhood,

Welcome to the Salon Culinary 2024 Bali Indonesia

Your Culinary Chief Judge

“The future of our profession lies in our youth.”

Bali Culinary Association (BCP)

It is an honor for me to deliver this opening speech.

Chef Kenny Kong

2. With minimum age of 16 years old to be part as registered contestant.

5. An individual competitor can participate in as many classes as he wishes but is

25. To avoid disqualification, entries in showcases must be made accessible to judges.

The following information is to be read in conjunction with the WORLDCHEFS’s Competition

2. separate raw and cooked;

4. keep food at safe temperatures,

A. As mentioned under Cooking Correctly, HACCP sheet should be used in all

5. selection of safe raw materials to produce the items

a. Temperatures of your produces should be recorded at the market,

Hygiene and Food Safety Regulations

FOOD & DRINK DURING COMPETITION

FOOD HANDLING REQUIREMENT

CATEGORY Y – YOUNG CHEF

CLASS 16: HOT COOKING MODERN INDONESIAN (FAMILY STYLE)

CLASS 18: MODERN SUSHI PLATTER

CLASS 20: AFTERNOON TEA SET “ARCHIPELAGO”

Hygiene & Food Waste 10 points

Correct Professional Preparation and Hygiene 20 points

Taste & Texture 50 points

Suitability in complementing food display 20 points

Presentation and General impression 30 points

Technique & Degree of Difficulty 40 points

Pastry & Bakery Culinary Challenge Judging

Correct Professional Preparation and Hygiene 30 points

Mandatory to use at least 2 products from listed below:

 Recipe required in the kitchen.

CLASS 2: live 45 minutes

 Recipe required in the kitchen.

 Recipe required in the kitchen.

CLASS 4: live 30 minutes

 Recipe required in the kitchen.

The Sponsored products are listed below:

 Recipe required in the kitchen.

CLASS 6: live 50 minutes

 Recipe required in the kitchen.

The Lee Kum Kee Sponsored products are listed below:

 Recipe required in the kitchen.

CLASS 8: live 45 minutes

 Recipe required in the kitchen.

CLASS 9: live 45 minutes

 Recipe required in the kitchen.

 Recipe required in the kitchen.

CATEGORY Y – YOUNG CHEF

CLASS 11: live 45 minutes