Fonterra Foodservices and Meat & Livestock Australia
RESTAURANT OF CHAMPIONS 2009

The Australian Culinary Federation of Western Australian is proud to announce that the most successful hot kitchen team competition in Australia will again take place in 2009. This competition is now recognised as the Pacific Rims international hot kitchen competition, known as The Restaurant of Champions it will be the highlight of this culinary weekend.  The object of this category is to allow teams of chefs to compete against one another representing their countries/employers.

The terms and conditions of this competition are as follows: -

1. The team will consist of a maximum 1 Team Captain and 4 Team Members. Due to security each team will be allowed 2 helpers to assist in bringing equipment into the venue. These persons must be identified before the competition so that passes may be allocated and they must vacate the venue when the work is complete. Each visiting team will be allocated three nights twin share accommodation.
2. The team will choose their own menu, which will consist of an entree (hot or cold), a maincourse served hot which must consist of either BEEF OR LAMB, and a dessert served hot or cold.
3. The number of portions to be prepared is 86 of each course.  80 to be served to the generalpublic and 6 portions to be taken by the judges at any time during service.
4. The food cost for the menu must not exceed AUD$20.00 per head. Please note eight bound copies of your menu, method of production and costings must be presented with your entry no later than 20thFebruary 2009.
5. The entrants must provide a cold sample of their menu to be displayed for advertising purposes. This display must be in place for general exhibition before 10am on the day of competition.  The display table will not be judged.
6. The organising committee will provide all crockery and cutlery.  The crockery provided will be a standard 29cm white plate.  The style & provider will be identified once entry has been confirmed.
7. The organisers will provide a list of the kitchen facilities.  Your menu must be constructed around the equipment made available. The competitors must provide kitchen utensils outside of this list and be responsible for such equipment; the organiser will assume no responsibility for other equipment. No other electronic or gas cooking equipment will be permitted.
8. The competitors will have access to the kitchens from 6.00am but cannot proceed to cook until
   their designated starting time, which will be staggered from 7.30am (presentation time to the judges will be 4 hours after commencement). Restaurant service time starts at 12 noon.
9. No team member can compete for more than one team.
10. There are limited places, if demand exceeds space, finalists will be selected by menu and costing evaluation.
11. The establishment who wins the competition will have automatic selection for the next Oceanafest..
12. W.A.C.S hot kitchen rules apply.
13. Competitors must supply 10 covers of vegetarian option ( This will not be part of the judging criteria)
14. Failure to comply with these regulations will result in point deduction.
15. On completion of the competition the entry fee will be refunded to the competing teams.

KITCHEN

The kitchen provided by the organisers will consist of the following minimum standards -

1. The size of the kitchen will be 7m x 5m
2. 1 x heavy-duty six-burner gas range1 x gastronome convection oven steamer1 x benchtop deep fryer1 x 10 quart mixer plus attachments – whisk, dough hook & paddle

   1 x benchtop Food processor

   1 x salamander

   1 x Food warmer

   1 x 2500mm long wet bench with sink bowl

   4 x 1200mm long preparation benches or equivalent

   1 x 2 door dual temperature refrigerators

   1 x marble top bench fridge

   1 x 2 burner stove tabletop model

   Freezer facilities will be available

3. Given the above list of equipment provided, the competitors must provide all of their own potspans, moulds, spoons, ladles, sieves etc, ice cream making machines will be permitted. International teams must provide a list of small equipment required by Friday 20th February 2009The organisers will not be responsible for providing equipment other than those stated point 2.
4. After the service an audit of all equipment provided will take place.  If any equipment ismissing or damaged, the competitor will assume full responsibility for replacement or financialloss.  All kitchens must be left clean.  The organisers will provide the necessary cleaning    materials.Marks will be deducted if kitchens are left in an unfit state.

PLEASE NOTE

ENTRIES FOR RESTAURANT OF CHAMPIONS AND WA OCEANAFEST OPEN TEAM COMPETITION CLOSE ON Friday 20th February 2009

AWARDS

1. The most outstanding team from Western Australia  will receive the Restaurant of Champions Trophy and a cheque for AUD$1000.
2. The most outstanding visiting team will receive the Universal Sodexo Trophy and a cheque for AUD$1000.
3. The most outstanding team overall will receive the Meat & Livestock Australia Oceanafest Trophy and a Cheque for AUD$2000.

Download a copy of the entry form