DISTINGU-ISH-ED

CULINARY FEST 2023

Overview

Sharpen your knives and prepare your stations to compete for a spot at the winners’ table.

We’re inviting all professional chefs, culinary students, and home cooks for the ultimate culinary competition at École Ducasse India.

Competitors shall be rated on the quality and flavour of their prepared items, as well as their organisation, knife skills, cooking techniques, creative presentation and food-safety practices.

Winners will take home exciting prizes from our sponsors and a certificate from École Ducasse ISH Gurugram. All participants shall also receive a gift hamper and a certificate from our institute!

Competitions for Professional Chefs

Open to pro chefs from hotels, restaurants, cafes and other F&B operations on 23rd May 2023 at the ISH Campus

Event 101

Event 102

Event 103

Event 104

Event 105

Event 106

Event 107

Event 108

Three-tier Wedding Cake

In this event, the cake may be of any shape and design and decorated in a theme of the participant’s choice
At least one tier of the cake should be edible
The outer covering of the cake should be edible like sugar paste, royal icing, etc.
Assembly and set-up must be executed within a time limit of 1 hour.
The cake board should be 14” (35 cm) and must be covered with edible medium or ribbon.
No fresh or artificial flowers are allowed, the flower wires should not be visible and covered with flower tape.
No restrictions on height.

Artistic Pastry Showpiece

In this event, participants must display a showpiece of pastillage, marzipan, chocolate, sugar, etc. The participant has the freedom to choose.
A clear theme must be depicted for the entire showpiece.
The whole display must be totally handmade.
Frames, wires, supports and molds will not be permitted.
Participants will get 1 hour to finish the showpiece.

Artistic Bread Showpiece

In this event, participants must display a showpiece of bread dough and 12 types of bread.
A clear theme must be depicted for the entire showpiece.
The whole display must be completely handmade.
Frames, wires, supports and molds will not be permitted.
Participants will get 1 hour to finish the showpiece and set the bread buffet table.
The 12 types of bread are:
- 1 gluten-free (200-300 gms)
- 1 millet bread (200-300 gms)
- 2 decorative breads (200-300 gms each)
- 2 Mediterranean breads (50-100 gms)
- 3 types of dinner rolls (3 pcs each)
- 3 types of breakfast pastries (3 pcs each)
- No use of margarine is allowed.

Three-Course Set Dinner Menu
(Continental or Asian or Indian)

The display must consist of an appetiser, main course, and dessert with appropriate garnish. The 3 courses must be prepared in advance and finished, plated and presented during the competition.
The participants can bring their pre-prepped mise en place to the venue. The final cooking, finishing, plating and presentation must be done at the venue.
Assembly and set-up must be executed within a time limit of 1.5 hours.
The menu must be displayed.

Plated Desserts

4 desserts (2 hot and 2 cold) presented cold for one person with an eggless dessert being mandatory, suitable for a la carte service.
Participants can get the preparations to the venue and will be given 1 hour to finish, plate and present the final dish.

Cake Decorating - Dress the Cake

The competitors will get 2 hours to complete the dressing of the cake.
A theme or name must be given.
The cake base (board) should not exceed 12 inches and it must be covered with a suitable medium or ribbons.
Cakes can be any shape or multiple tiers and any design.
Competitors are allowed to bring pre-mixed fillings, sauces, and coatings.
No pre-modelled materials like flowers, chocolate pieces, marzipan, or plastic decorations are allowed. Competitors will have to bring their own working tools.
The recipe must be displayed.
The cake will be cut for tasting.

Pizza Competition

There are no restrictions on sauce, toppings, or styles.
The competitors must use the flour provided by our sponsors for the pizza base, preparation for pizza dough can be done in advance and brought to the venue.
Each contestant will have 30 minutes to assemble and bake his or her pizzas.
A table space of 105 cm x 60 cm shall be allocated for preparation.
The recipe must be displayed.
All other kitchen tools such as knives, cutting boards and pans must be brought by the competitor.

Mystery Box Competition

Participants prepare any two courses from a mystery box of ingredients that have been curated by our sponsors
This is open to a team of two participants each.
Participants will get 2 hours to prepare and present two courses of their choice.
Participants may inspect the kitchen on the allocated day prior to the competition.

Competitions for Home Cooks & Bakers

Open to passionate home cooks and home bakers on 24th May 2023 at the ISH Campus

Event 201

Event 202

Event 203

Event 204

Cake Decorating - Dress the Cake

The competitors will get 2 hours to complete the dressing of the cake.
A theme or name must be given.
Cake base (board) should not exceed more than 12 inches and it must be covered with suitable medium or ribbons.
Cakes can be any shape or multiple tiers and any design.
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. Competitors will have to bring their own working tools.
Recipe required to be displayed.
Cake will be cut for tasting.

Grandma’s Recipe

Must prepare and present one grandma’s recipe for 2 persons in any style within 60 minutes.
The dish must be presented on 2 individual plates with or without appropriate garnishes. 1 plate for display and 1 plate for judging.
The participant must bring utensils, display plates and all small equipment.
The participant must bring all their ingredients.
While rolling, stuffing, trussing etc. can be done prior to the event, all sauces and gravies must be made live at the venue.
Unseasoned base stocks are allowed. Vegetables can be brought in peeled form; no processing is allowed.
All ingredients will be checked by the judges prior to the commencement of cooking. Judges reserve the right to disqualify the participant if the ingredients are deemed to be unfit for consumption.

Signature Dish

Participants must prepare and present a signature dish for 2 persons in any style within 60 minutes.
The dish must be presented on 2 individual plates with or without appropriate garnishes. 1 plate for display and 1 plate for judging.
The participant must bring utensils, display plates and all small equipment.
The participant must bring all their ingredients.
While rolling, stuffing, trussing etc. can be done prior to the event, all sauces and gravies must be made live at the venue.
Unseasoned base stocks are allowed. Vegetables can be brought in peeled form; no processing is allowed.
All ingredients will be checked by the judges prior to the commencement of cooking. Judges reserve the right to disqualify the participant if the ingredients are deemed to be unfit for consumption.

Pro-Am Competition

Participants prepare any two courses from a mystery box of ingredients that have been curated by our sponsors
The teams will consist of amateur participants who will be paired with a randomly selected student
Participants will get 2 hours to prepare and present two courses of their choice.
Contestants may inspect the kitchen on the allocated day prior to the competition.

Competitions for Students

Open to all culinary and pastry arts students on 25th May 2023 at the ISH Campus

Event 301

Event 302

Event 303

Event 304

Event 305

Event 306

Plated Appetizers

This Event must consist of 3 different appetizers, (Hot or Cold): to be displayed cold, suitable for ala-carte service for one person.
All preparations must be brought by the participant.
Participants will get 1 hour to do the final plating and presentation.

Three-Course Set Dinner Menu
(Continental or Asian or Indian)

The display must consist of an appetiser, main course, and dessert with appropriate garnish. The 3 courses must be prepared in advance and finished, plated and presented during the competition.
The participants can bring their pre-prepped mise en place to the venue. The final cooking, finishing, plating and presentation must be done at the venue.
Assembly and set-up must be executed within a time limit of 1.5 hours.
The menu must be displayed.

Plated Desserts

4 desserts (2 hot and 2 cold) presented cold for one person with an eggless dessert being mandatory, suitable for a la carte service.
Participants can get the preparations to the venue and will be given 1 hour to finish, plate and present the final dish.

Cake Decorating - Dress the Cake

The competitors will get 2 hours to complete the dressing of the cake.
A theme or name must be given.
The cake base (board) should not exceed 12 inches and it must be covered with a suitable medium or ribbons.
Cakes can be any shape or multiple tiers and any design.
Competitors are allowed to bring pre-mixed fillings, sauces, and coatings.
No pre-modelled materials like flowers, chocolate pieces, marzipan, or plastic decorations are allowed. Competitors will have to bring their own working tools.
The recipe must be displayed.
The cake will be cut for tasting.

Mocktails

At this event, participants should produce 2 portions of 2 different mocktails within 15 minutes.
One portion of mocktails must be garnished for presentation and the other must be served in 3 small glasses for tasting with garnishing or dressing.
The maximum number of ingredients that can be used will be limited to five.
This number will include “dashes” and “drops.”
The participant must bring all beverages, garnishes, glassware and necessary equipment.
The mocktails’ recipes must be displayed during the exhibit.
No LOGOS or any such identification marks of the hotel of the
Participants are allowed to be present at live presentations.
Organisers reserve the right to disqualify any participant who does not obey the rules specified.

Pizza Competition

There are no restrictions on sauce, toppings, or styles.
The competitors must use the flour provided by our sponsors for the pizza base, preparation for pizza dough can be done in advance and brought to the venue.
Each contestant will have 30 minutes to assemble and bake his or her pizzas.
A table space of 105 cm x 60 cm shall be allocated for preparation.
The recipe must be displayed.
All other kitchen tools such as knives, cutting boards and pans must be brought by the competitor.

How to Register

No change of category is allowed once the form is submitted.
Acceptance of entries is on a first-come-first-serve basis.
To ensure the quality of the competition, we have kept limited seats
Every competitor must submit a hard copy of the recipe.
No change of category, for whatever reason, will be allowed once the application has been accepted. Competitors will receive a communication when the entry deadline is reached.

The last day of registration is 20th May 2023.

All participants can expect to receive a confirmation of their entries by 21st May 2023.
The Rules & regulations and all other necessary information shall be emailed to those who register.
All participants and their accompanying assistants are advised to follow COVID-19 norms and wear a mask and use hand sanitisers.

DISTINGU-ISH-ED

CULINARY FEST 2023

Competitions for Professional Chefs

Open to pro chefs from hotels, restaurants, cafes and other F&B operations on 23rd May 2023 at the ISH Campus

Competitions for Home Cooks & Bakers

Open to passionate home cooks and home bakers on 24th May 2023 at the ISH Campus

Competitions for Students

Open to all culinary and pastry arts students on 25th May 2023 at the ISH Campus

How to Register

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