When: We will aim to assign your presentation time 24 hours before the contest.
You may turn away brokers during your competition slot.
Registration closes 12 pm (noon) November 9th. Please make sure you have received a CONFIRMATION email upon registration. If you are waitlisted please remain on standby. Feel free to reach out to verify your status closer to the show. We can only comfortably accommodate 15 participants.
Theme: ONE MORE NIGHT!
The Challenge: Your guests have decided to stay one more night. Provisions are depleted because the charter was due to finish at noon today. You will be provided with a list of remaining ingredients available to you with which you must create 2 dishes — one of which is an entree. The list of items will be revealed 1st November. You do not have to use them all but you cannot add to the list. When the list is revealed, we'll also unveil a special "lifeline" that competitors can use during the challenge.
Judging is based on:
Presentation: Plating & storytelling
Taste : Flavour, authenticity & elevation.
Creativity: Originality, interpretation
Execution: Technique, accuracy, finesse
Integration of competition guidelines
Choose 2 of the following categories, one of which MUST BE, Entrée:
Appetizer
Entrée
Dessert
RULES, PREPARATION AND PRESENTATION:
Produce 2 plates of each submission. Plate them as elevated courses.
All preparation and cooking should be done by you, the chef.
Judges will board your vessel at your allotted time slot. You will be informed of any delays ahead of time. Please note that this is out of our control but can happen.
Each participant will be added to a group WhatsApp chat. This should be monitored for any time variances especially during the day.
From the moment judges board a 15 minute timer will start. You are expected to serve both selected courses as well as allow the judges a reasonable tasting window. You can serve said dishes in the order you desire and at the pace you desire - but not simultaneously.
Judges will sit or stand wherever you prefer. They will give positive feedback and may ask questions.
You should present two individual dishes: ONE dish from which judges will taste (provide cutlery for 3 judges) and ONE dish for photography purposes. Both entries must meet competition guidelines.
Each dish should be accompanied by a card with the yacht name, chef's name, dish name, short recipe and ingredient description.
Photography by: Dame Peters Photography
Prizes include: CYS Customized Awards designed by Nutmeg Designs.