Entry Requirements
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Possess technical skills and knowledge in preparing western cuisine |
Competition Format
Competitors will be required to prepare and present the two sets of 4-course menus as follows:
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Appetizer using quail |
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Classic main course (classical recipe vs modern interpretation) using veal tenderloin (Wellington style) and veal cheek complete with sauces, garnishes and starch |
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Main course using ingredients from a mystery basket |
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Combination of hot and cold dessert |
Time Allocated : 16 hours
Technical Description :  |
