The International Chinese Culinary Competition aims to revive traditional Chinese culinary techniques and methods, promote authentic Chinese culinary philosophy, and promote the exquisite traditional Chinese culinary culture. Read more...
Important dates
- The Asia Pacific preliminary will be held on July 4-5, 2009 in Kaohsiung, Taiwan.
- The North America preliminary will be held on September 26th, 2009, Saturday in New York City, U.S.A.
- The Finals will be held on September 27th, 2009, Sunday in New York City, U.S.A.
- The Award Ceremony Banquet will be held on September 29th, 2009, Tuesday in New York City, U.S.A.
Procedure
- Registration Deadline:
- Asia Pacific – June 15, 2009
- North America – August 23, 2009 - Preliminaries: Each contestant is required to prepare one self-selected dish and one required dish within 45 minutes, based on their cuisine category. Winners will advance to the finals.
- Finals: Each contestant is required to prepare one self-selected dish and two required-dishes within 60 minutes, based on their cuisine category. Self-selected dishes in the finals must be different from the preliminaries.
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A perfect score is 100. Each dish will be judged and scored separately in two areas: production process and quality of the finished food:
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Prizes
- One gold, silver, and bronze prize, as well as three (3) honorary mentions will be awarded in
each of the 5 cuisine categories. - Award prizes: Gold, US$10,000; Silver, US$3,000; Bronze, US$1,000.
Competition Rules
- Categories of Competition:
The categories of the Competition include Sichuan cuisine, Shandung cuisine, Cantonese cuisine, Huaiyang cuisine and Northeast cuisine. Each contestant can select only one category to compete in. - Eligibility:
Any individual who has a good understanding of the origin and development of traditional Chinese cuisine, is knowledgeable about the characteristics of a particular Chinese cuisine style, and is skilled in preparing the cuisine with traditional techniques and methods.
