Red Hat Chef Restaurants Competition (Team)
- Competition: Red Hat Chef Restaurants Competition (Team)
- Organized by: China Red Hat Chef Commission
China Culinary Artist Committee - Principles: Inherit the outstanding products in 108 schools of 34 cuisines of Chinese dishes, exhibit the corporate culture, promote the international communication and build the platform for exchange of Red Chef Hat Restaurants.
- Registration: May 20 th , 2018 (9:00-16:00) China National Convention Center Grand Hotel (F1, Building 1, No.8 Beichen West Road, Chaoyang District, Beijing)
- Agenda for Competition: May 21 st , 2018 (8:30-17:00) National Convention Center (No.7 Tianchen East Road, Chaoyang District, Beijing)
- Awarding: May 22 nd , 2018 (17:00) Bird’s Nest Culture Center
- Qualifications:
1. The restaurants on the Red Hat Chef Restaurants List form the competition team, four members for each team (three competitors and one judge); 34 cuisines form 34 teams.
2. The leading chef of team must be over 35 years old and have more than 15 years of cooking experience.
- Platinum Award, Gold Award of Yi YinCup
1. Each team chooses 4 representativedishes of their restaurant, including onecold dish, one main dish, one soup andone pastry (produced offsite, displayonsite).
2. If it's in a large plate for multiple persons to try, please make 3 portions separately (2 portions for judges and 1 portion for display) If it’s small plate for individual to try, make enough numbersof portions for judges to try, and one for display..
3. Duration of the competition is 60 minutes.
1. Each restaurant appoints one judge:chairman or general manager.
2. Score Standard: Gustation (40%),Vision (30%), Nutrition (30%)
- RMB5000/team（including 3 nights accommodation, one room for judge and awarding banquet）
1. Area: 3m×3m
2. Equipment: electromagnetic cooker,steam oven, pan, sink, chopping board,soup pot, solid bowl, leaking spoon, paper towel, stainless steel basin,seasoning bowl
3. Seasoning: salad oil, soy sauce,salt, black pepper, white pepper,oyster sauce, starch, ketchup, sugar
4. Ingredients: self-provided (recom-mended by the Organizing Committee for procurement of food materials)
5. Cutlery: the Organizing Committeeprovides only common utensils.
Contact:
Ms. Sheng: (+86) 18901055600
Mr. Wu: (+86) 18901061110
The Eighth International Culinary Artist Yi Yin Cup Competition (Individual)
- Competition: The Eighth International Culinary Artist Yi Yin Cup Competition (Individual)
- Organized by: Beijing Easteat Culture Group
World Food and Wine Exhibition
“Culinary Artist” Magazine - Principles: Improve the communication of culture, skills and dishes of culinary artists along the Belt and Road, promote the exchange of the global cooking skills and make contribution for the health of human.
- Registration: May 20 th , 2018 (9:00-16:00) China National Convention Center Grand Hotel (F1, Building 1, No.8 Beichen West Road, Chaoyang District, Beijing)
- Agenda for Competition: May 21 st , 2018 (8:30-17:00) National Convention Center (No.7 Tianchen East Road, Chaoyang District, Beijing)
- Awarding: May 22 nd , 2018 (17:00) Bird’s Nest Culture Center
- Qualifications:
1. Over 35 years old, with more than 10 years of cooking experience.
2. Be proficient in the cooking techniques of home country's classic cuisine.
3. Work as a chef in a local famous restaurant or hotel with a high reputation.
4. Those who have the title of youth culinary artists are preferred.
5. Those who have published cooking books and videos are preferred.
- Platinum Award, Gold Award of Yi YinCup
1. Every player makes one popular hot dish that he wants. If it's in a large plate for multiple persons to try, please make 3 portions epatately (2 portions for judges and 1 portion for display) If it’s small plate for individual to try, make enough numbers of portions for judges to try, and one for display.
2. Duration of the Competition is 60 minutes.
- Gustation (40%),Vision (30%), Nutrition (30%)
Chinese player: RMB 1500 per person(Awarding banquet is included, but accommodation is not included. And the secretariat can recommend a hotel.);
Player from other countries: USD 150 per person (including 4 nights of hotel, awarding banquet and 1 day of sightseeing tourism)
1. Area: 3m×3m
2. Equipment: electromagnetic cooker,steam oven, pan, sink, chopping board,soup pot, solid bowl, leaking spoon, paper towel, stainless steel basin,seasoning bowl
3. Seasoning: salad oil, soy sauce,salt, black pepper, white pepper,oyster sauce, starch, ketchup, sugar
4. Ingredients: self-provided (recommended by the Organizing Committee for procurement of food materials)
5. Cutlery: the Organizing Committeeprovides only common utensils(other utensils, special utensils, etc.)
Registration:
For domestic: Mr. Wu (+86) 18901061720
Ms. Ni (+86) 18901086226
For overseas: Mr. Jiang (+86)18901061763
Email: 2430192345@qq.com
2018 Popular Cold Dish Chubang Cup Competition (Individual)
- Competition: 2018 Popular Cold Dish Chubang Cup Competition (Individual)
- Organized by: “Culinary Artist” Magazine, Chubang Top Chef Club
- Principles: Promote the communication and exchanges of cooking skills of well-sold cold dish in China, show all kinds of cold dish styles, enhance the reputation of cold dish chefs and develop new star chefs of cold dish.
- Registration: May 20th , 2018 (9:00-16:00) China National Convention Center Grand Hotel (F1, Building 1, No.8 Beichen West Road, Chaoyang District, Beijing)
- Agenda for Competition: May 22nd , 2018 (8:30-16:00) National Convention Center (No.7 Tianchen East Road, Chaoyang District, Beijing)
- Awarding: May 22nd, 2018 (17:00) Bird’s Nest Culture Center
- Qualifications:
1. More than 10 years of cooking experience.
2. Chinese representatives of special flavored cold dishes and regional cold dish chefs of popular restaurants are preferred.
3. Those who have won local culinary competition are preferred.
- Platinum Award, Gold Award, Silver Award and Outstanding Award respectively with the prize of RMB 30000, RMB 10000, RMB 2000 and RMB 1000 respectively
1. The competition is for individual contestant. Every player makes two well-sold and practical dishes, one is meat dish and another is vegetable dish.
2. Every player makes two popular hot dishes that he wants. If it's in a large plate for multiple persons to try, please make 2 portions (1 portion for judge and 1 portion for display) If it’s small plate for individual to try, make enough numbers of portions for judges to try,and one for display.
3. Popular dishes and well-sold dishes are preferred. Gustation is focused.Good looking but practical with originality is preferred. Good match of dish andwares, highlighting the beauty of dish,against too much high-graded dish wares partially. Time saving dishes preferred to cater for the market.
4. Duration of the competition is 60 minutes
- Gustation (40%),Vision (30%), Nutrition (30%)
- Free for registration, free for competition, but the accommodation is not covered.
1. Area: 3m×3m
2. Equipment: electromagnetic cooker, steam oven, pan, sink, chopping board, soup pot, solid bowl, leaking spoon, paper towel, stainless steel basin,seasoning bowl
3. Seasoning: Chubang soy sauce,Chubang mushroom dark soy sauce,Chubang pure rice vinegar, Chubang white rice vinegar, Meiweixian Dahong Zhe vinegar, Chubang mature vinegar,Chubang apple vinegar, Chubang 100% pure sesame oil, Chubang 100% pure peanut oil, Chubang grain blend oil,Chubang 100% pure rapeseed oil,Chubang chicken powder, Chubang steam fish soy sauce, Chubang roe sauce, Chubang fish sauce,Chubang shrimp sauce, Chubang mushroom mixing sauce, Chubang beef mixing sauce, Chubang shallot and ginger juice wine, Chubang oyster sauce,Chubang abalone juice, Chubang chicken juice, Chubang barbeque sauce, Chubang Zhuhou sauce,Chubang satay sauce, Chubang soybean sauce, Chubang rib sauceand etc.
4. Ingredients: self-provided (recommended by the Organizing Committee for procurement of food materials)
5. Cutlery: the Organizing Committeeprovides only common white dishes
Registration:
Mr. Yang: (+86) 13331083762
Ms. Wu: (+86) 18901061720
2018 Popular Cold Dish Chubang Cup Competition (Individual)
- Competition: Yi Yin Cup Executive Chef Championship
- Organized by: Easteat Executive Chef Club
“Culinary Artist” Magazine - Co-organizer: Culinary Masters and Famous Chefs Club
- Principles: Flourish the eating culture, inherit the culinary skills, encourage the advanced culinary concept and technique, and build a platform of technical communication and mutual study between the chefs through the media of delicious food.
- Registration: May 20 th , 2018 (9:00-16:00) China National Convention Center Grand Hotel (F1, Building 1, No.8 Beichen West Road, Chaoyang District, Beijing)
- Agenda for Competition: May 22 nd , 2018 (8:30-16:00) National Convention Center (No.7 Tianchen East Road, Chaoyang District, Beijing)
- Awarding: May 22nd, 2018 (17:00) Bird’s Nest Culture Center
- Qualifications:
1. Chefs of star hotels and famous restaurants, members of Easteat Executive Chef Club and members of Culinary Chef Club are preferred.
2. Over 28 years old and more than 10 years of cooking experience.
3. Be proficient in the cooking techniques of home country's classic cuisine.
4. Those who have published cooking books and videos are preferred.
- Platinum Award, Gold Award of Yi Yin Cup
1. Every player selects two dishes from Chinese cold dish, Chinese hot dishes, Chinese pastry, western appetizer, western main dish, western dessert, plate style, food carving and sugar art. If it's in a large plate for multiple persons to try, please make 2 portions (1 portions for judge and 1 portion for display) If it’s small plate for individual to try, make enough numbers of portions for judges to try, and one for display. Sugar art, food carving and plate style only need one.
2. Duration of the competition is 70 minutes.
- Gustation (40%),Vision (30%), Nutrition (30%)
- Free for registration, free for competition, but the accommodation is not covered.
1. Area: 3m×3m
2. Equipment: electromagnetic cooker, steam oven, pan, sink, chopping board, soup pot, solid bowl, leaking spoon, paper towel, stainless steel basin,seasoning bowl
3. Seasoning: Chubang soy sauce,Chubang mushroom dark soy sauce,Chubang pure rice vinegar, Chubang white rice vinegar, Meiweixian Dahong Zhe vinegar, Chubang mature vinegar,Chubang apple vinegar, Chubang 100% pure sesame oil, Chubang 100% pure peanut oil, Chubang grain blend oil,Chubang 100% pure rapeseed oil,Chubang chicken powder, Chubang steam fish soy sauce, Chubang roe sauce, Chubang fish sauce,Chubang shrimp sauce, Chubang mushroom mixing sauce, Chubang beef mixing sauce, Chubang shallot and ginger juice wine, Chubang oyster sauce,Chubang abalone juice, Chubang chicken juice, Chubang barbeque sauce, Chubang Zhuhou sauce,Chubang satay sauce, Chubang soybean sauce, Chubang rib sauceand etc.
4. Ingredients: self-provided (recommended by the Organizing Committee for procurement of food materials)
5. Cutlery: the Organizing Committee provides only common white dishes
Contact: Mr. Tian
WebChat: yxwxfxy, diyyuexiang
Mobile: (+86) 13801391345 (+86) 13011143513
Email: bestchefno1@163.com