Sponsor is Riteway Food Markets
Date: Wednesday November 13th
Where: Aboard your vessel
When: Your presentation time will be assigned to you by 5:00 pm Tuesday.
Registration closes 10 am November 12th
Theme: Local-licious: Papaya and Mint
Choose 2 of the following categories, one of which MUST BE, Entrée:
- Appetizer
- Entrée
- Dessert
Judging is based on: Presentation, Taste/Flavour, Creativity/Originality and use of 2 compulsory ingredients - both papaya and mint.
PREPARATION AND PRESENTATION:
- All preparation and cooking should be done by you, the chef, to reflect a dish you would serve on charter.
- The compulsory ingredients do not have to be the centre piece of your dish nor do they have to be combined together. They just have to be featured somewhere in the dish.
- A limited amount of mint will be available through the CYS for chefs that have difficulty obtaining it.
- Judges will board your vessel at your allotted time slot. You will be informed of any delays on the day of. Please note that this is out of our control but can happen.
From the moment they board a 15 minutes 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. We recommend taking a maximum of 5 minutes per dish prior to putting them on the table.
Please be available for questions as judges are tasting.
- You should present two individual dishes: ONE dish from which judges will taste (provide cutlery for 3 judges) and ONE dish for photography purposes.
- Each dish should be accompanied by a card with the name of the yacht, name of the chef, name of the entry, a brief description of the recipe and ingredients.
- Registration is limited to no more than 15.
- Photography by: Dame Peters Photography
- Prizes include: CYS Customized Awards designed by Nutmeg Designs. Additional prizes sponsored by Funky Chef and Sqwishful.
