Chef's, Register Your Team
ā Skip down to Registration Form
Conditions of Entry
- Teams must consist of the following:
- One Chef
- One Assistant Chef
- One Apprentice or Trainee
- One Maitre dā (food service person)
- Additional service staff will be provided by the venue, to assist teams where necessary.
- All Entries must be received by DATE YET TO BE ANNOUNCED and include the names of each team member (entry not accepted if not completed)
- There is no entry fee to the event but each team is asked to sell 30 tickets to the event prior to competing in the competition. Payments for the tickets are as follows:
- An invoice will be sent from the organizers six weeks prior to the event to enable you to sell.
- Payment is to be made to the organizers immediately.
- On receipt of payment tickets will be forward to you by OZTIX. All other tickets will be sold through OZTIX.
NB In the event that more than the required amount of teams wish to participate, and all entry criteria have been met, the competing teams will be drawn lottery style, and a reserve list of the remaining teams will be made. (cheque for payment of tickets will be returned to unsuccessful teams)
Competition Criteria
- Each team will be allocated a Mystery Gold Box of ingredients one day prior to the event.
- Teams will have one and a half (1-1/2) hours to formulate a four course menu and submit to the organizers
- All items, as well as protein items, supplied MUST be used somewhere in the menu.
- Teams will then take away their mystery Gold box to conduct further planning at their own establishment.
- Teams may use additional items from their establishment, providing that the aforementioned conditions are adhered to.
- Menus cannot be changed after submission, which is 1 day prior to the event.
Anyone wanting further information about The Gold Box Restaurant Challenge 2010 should contact Faye Tabet or Corinne Law on 07 55 332744 or e-mail faye@foodcircus.com.au - Teams must return to the VENUE at 1:00pm on the day of the event, ready for 3:00pm judging.
- Each team will be allocated a kitchen and three tables (i.e. 30 covers), plus 5 covers for judging (i.e. 35 covers in total).
- Judging covers will commence from 3:00pm on the day, and continue in 45 minute intervals for each course, (this will allow fair judging times for each team and each course).
- All crockery and cutlery will be provided by the VENUE; however teams wishing to present their judging items on their own individual crockery may do so.
- The first 5 covers (i.e. menu items to be presented for judging), must be served as follows:
- Course 1 to be served at 3.30pm
- Course 2 to be served at 4.15pm
- Course 3 to be served at 5.00pm
- Course 4 to be served at 5.45pm
- The remaining 30 covers should follow as per the event schedule.
- Teams will be scored as per the attached marking schedule.
The judging panel will comprise of: - 5 Chefs, 2 Scrutinizers, (1 of which will be the Chief Judge)
- All decisions made by judges will be final and non-negotiable; however, as in all culinary competitions, feedback will be given
- All judges will judge all teams
2010 Competition Entry Form
NB: Optional fields are denoted by an asterix(*)