GLOBAL VEGAN CHEFS
CHALLENGE 2024
COMPETITION INSTRUCTIONS
GLOBAL VEGAN CHEFS CHALLENGE 2024
Dear Competitors,
Congratulations on your selection to enter the final of the Worldchefs Global Vegan
Chefs Challenge competition. The 2024 final will be held in Singapore 22–25 October
2024, during Food and Hotel Asia (FHA-HoReCa).
This year’s world final will be unique with 8 countries bidding to take home the
Inaugural title of “Worldchefs Global Vegan Chefs Champion.” The ‘Cook Off’ to find
the winner will take place on the afternoon of the 23rd of October.
The team will consist of yourself and a commis/trainee chef who must be born after 1
January 1999.
The apprentice/student/commis will be permitted to assist on the whole menu. The
resulting costs will be the competitors’ or countries’ responsibilities.
PRODUCTS USED DURING THE COMPETITION ARE PROVIDED BY
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GLOBAL VEGAN CHEFS CHALLENGE 2024
JURY FOR THE FINAL
A team of Worldchefs approved senior judges representing Worldchefs Culinary
Committee and qualified Vegan judges will evaluate and decide the winner of this
prestigious event.
All judges will be responsible for all aspects of the competition including the kitchen,
to evaluate cleanliness, sanitation, work habits, professional preparation, timing and
proper use of ingredients.
They will remain in the kitchen the entire time of the competition and then proceed with
the tasting. One proctor judge, will watch over the working methods while the tasting
is in progress and report direct to the Jury Chairperson.
KITCHEN
The host country will provide a suitable competition area, please review the equipment
below.
EQUIPMENT FOR GLOBAL VEAGAN CHEF KITCHENS IN SINGAPORE
The competition area will contain 8 individual kitchens for the competitors; these
kitchens will be in use every day of the congress. Each kitchen is 4.0 meters X 4.0
meters.
Each individual kitchen will be supplied with these following equipment:
1pc Gastro Fridge undercounter, 3 doors
1pc Electrolux Professional 6 rack combi steamer
2pc Electrolux Professional 2 HOB induction zone
1pc Electrolux Professional Salamander
1pc 5 litre Electrolux Professional Planetary Mixer
1pc 3,6 litre Electrolux Professional Food processor
1pc Electrolux Professional Stick/Hand held blender
1pc Scanbox Ergo Line H14
1pc Electrolux Professional induction single zone
1pc Scale (0 gram to 1kg )
2 x 1,2 meter s/steel working bench as a minimum length
Wash basin/sink, all with hot and cold water
4pc Outlets for own equipment
Please note – we must support our sponsors and therefore their equipment will not
be replaced with your own.
Shared Kitchens:
Electrolux Professional Blast Chiller x 1
Electrolux Professional Vacuum Packer x 1
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GLOBAL VEGAN CHEFS CHALLENGE 2024
Carpigiani Gelato Machine x 4
Electrolux Professional Bench fryer x 2
Electrolux Professional Slicing machine x 1
Chocolate melter - Single tank - 13,7 litres x 2
Gn 2 door under counter bench chiller x 1
Ice machine
Small utensils: Competitors are allowed to bring more with them
2 S/S GN 1x 1 perforated trays 6.5cm height
2 S/s GN trays 1 x 1 non-perforated 6.5cm height
2 S/S GN 1x 1 flat trays
2 GN 1x 1 flat trays
4 Sauté pan 20cm
4 Sauté pan 30cm
2 S/S Sauce pot 2 ltr suitable for induction
2 S/S Sauce pot 4 ltr – suitable for induction
2 Sauce pot 2 ltr suitable for induction
2 Sauce pot 4 ltr – suitable for induction
1 Wok 28cm
1 Fine balloon whisk
1 Wooden spoon 35cm
1 S/S spoon non perforated 30cm
1 S/S spoon perforated 30cm
1 Colander 24cm
1 Chinoise /fine strainer
1 Fine tammy strainer
1 Ladle 33cl
1 Ladle 70cl
1 Ladle 100cl
2 Cutting board – white
1 Cutting Board – green
1 Cutting board – purple
1 Measuring jug plastic 1 ltr
2 S/S bowls 1 ltr
2 S/S bowl 2 ltr
2 S/S bowl 4 ltr
All utensils are from Q Industries and the cookware is from AMT.
To create a level playing field, additional equipment will be allowed into the area with
prior and written permission from the competition organizer.
The use of open burners such as charcoal burners, wood fire burners, BBQ’s Green
Eggs will not be permitted.
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GLOBAL VEGAN CHEFS CHALLENGE 2024
Plastic containers been used by the teams, must be washable and not for single use,
they need to be stacked and taken back to your prep-kitchen / hotel.
Baking tins, terrines & flan shells are permitted BUT only two (2) silicon moulds
and one (1) stencil are permitted in whole menu.
WORLD FINAL TIMES
The preparation and presentation of the 3 course menu of 8 servings must be done in
the required timeframe - 3 hours cooking. Every competitor is required to finish and
present their menu; there will be point deductions for exceeding the time limit.
GLOBAL VEGAN CHEFS CHALLENGE FINAL
The organizers assume no liability whatsoever for loss/damage or any accidents
sustained to participants during, or following, the course of the competition. It is
recommended that you obtain full medical and travel insurance.
The complete costs for competitors are at the expense of the competing National
Association they represent.
Worldchefs will provide 6 night accommodation (check in on 20th October, check out
on 26th October 2024) for the competitor and assistant in a shared room at the Dorsett
Changi City – formally Capri by Fraser, Changi City (separated by gender). Please
contact Ajla Dunga, Worldchefs Project and Event Coordinator at [email protected]
should you want to modify the reservation at your own cost.
Every 2 weeks, the organiser will provide updates and answer questions from
competitors.
Please Note: You may be sharing a room with your assistant or a competitor from
another country. If you choose to book your own hotel, this will be at your expense. To
book your stay at the same hotel with a preferential rate, please complete this
form and send
to [email protected] with [email protected]
om in copy.
The competitor, at their country’s cost and planning, brings all the ingredients they
require and would like to use on the menu. If the team wish to buy additional and fresh
ingredients locally, a list of recommended local suppliers is available here. They must,
however, use the main sponsored ingredients which are supplied by Worldchefs as
stipulated per course.
The ingredients brought along must be unprocessed and in the original packaging or
vacuum-packed.
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GLOBAL VEGAN CHEFS CHALLENGE 2024
All recipes in soft copy (digital copy) must be sent to Worldchefs Office
([email protected]) in the provided format by 1st September 2024.
They must also be submitted with the standard recipe forms on the competition day (6
sets).
During the Grand Final, chefs must wear the provided chef’s jacket, apron, and toque.
The briefing for competitors and judges in all categories is at 4:30PM – 6PM, 21st
October at Electrolux Professional Arena, Hall 6, Singapore Expo, 1 Expo Dr,
Singapore 486150.
WORLD FINAL GLOBAL VEGAN CHEF TIMETABLE
Wednesday 23rd October 2024
Team Start time 1st plate 2nd plate 3rd plate Clean up
Indonesia 15:30 18:30 19:10 19:50 20:20
Luxembourg 15:35 18:35 19:15 19:55 20:25
Philippines 15:40 18:40 19:20 20:00 20:30
Serbia 15:45 18:45 19:25 20:05 20:35
Singapore 15:50 18:50 19:30 20:10 20:40
UAE 15:55 18:55 19:35 20:15 20:45
USA 16:00 19:00 19:40 20:20 20:50
Latvia 16:05 19:05 19:45 20:25 20:55
Please Note: If you are not ready on time, you will lose points and will forfeit for the
course. However, you will be able to serve it last.
MISE EN PLACE KITCHEN
The Mis-en-place kitchen is at EXPO, 1 Expo Drive, #02-01, Singapore 486150.
All 8 teams of Global Vegan Chefs Challenge Final will have access to the mis-en-
place kitchen on the morning of 22nd October 2024, from 15:00 – 20:00.
To enter the mis-en-place kitchen, please compile a complete list of tools and
equipment you want to bring in for security check. Only the competitor and their
commis are allowed to access the mis en place kitchen.
Please note, the Mise en place kitchen is HALAL, all wine products must be kept
at your hotel.
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GLOBAL VEGAN CHEFS CHALLENGE 2024
GLOBAL VEGAN CHEF CHALLENGE
To prepare a 3-course menu for 8 pax (4 for guests of Worldchefs, 3 for jury + 1 for
general photos) and the menu must be served in order and on you time allocation –
as penalties will apply.
INGREDIENTS GUIDELINES FOR VEGAN
A vegan’s meal is free of all animal products, not only meat, but also eggs, dairy
products and other animal-derived substances including honey. A typical vegan diet
can include all plant-derived foods like cereal, vegetables, fruits, salad vegetable,
pulses, nuts, seeds, dried fruits, yeast extract, soya sauce, tofu, and tempeh. For
vegans it is important that iron, zinc, protein and omega 3 is taken in on a daily basis.
It is highly recommended, that each team do extensive research into the ingredients
for vegans. No processed protein is allowed.
No prefabricated plant-based ingredients are permitted to be used, unless written as
part of sponsorship.
1ST COURSE
An appetiser with 50% warm components and Koppert Cress must feature as a main
component of the dish.
2ND COURSE
A main course with a minimum of 3 components of which one must be Koppert Cress.
The main course should be well balanced.
3RD COURSE
A dessert featuring Valrhona Vegan Chocolate Amatika, Dilmah Tea and 2 Les
Vergers Boiron products.
Please note: a component means something substantial and not just a garnish.
SPONSORED OR SUPPLIED ITEMS
Dilmah Tea selection for the events are:
1. English Breakfast
2. Earl Grey
3. Pure Green Tea
4. Green Tea with Jasmine Petals
5. Pure Peppermint Leaves
6. Pure Camomile Flowers
Tasting notes and description of each tea can be found here.
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GLOBAL VEGAN CHEFS CHALLENGE 2024
Koppert Cress selection for the events is:
1. Shiso Purple Cress
2. Ghoa Cress
3. Tahoon Cress
4. Zallotti Blossom
5. Sansho Leaves
6. Melissa Cresss
More details can be found here.
Have a look at this webinar by Koppert Cress to learn how you can incorporate the
above cresses in your recipes: https://worldchefs.org/tvs/cooking-with-plants-become-
an-expert-on-exciting-flavors-and-maximize-aroma-profiles/
Les vergers Boiron frozen fruit purées selection for the events is:
1. Açaï
2. Mango
3. Coconut cream
More details can be found here.
Plates – all meals must be served on Q Industries plate. The selection is available
here.
Items sponsored per competitor:
Dilmah Tea as per list
Koppert Cress as per list
Les vergers Boiron frozen fruit purées as per list
Norohy Madagasca Vanilla Beans x 2
Valrhona Amatika x 500g
Valrhona Amatika White x 500g
The following ingredients will be on a share table, this is optional for the
competitor to use them or not.
Sosa selection for the events is:
1. Sosa: Potatowhip
2. Sosa: Sojawhip
3. Sosa: Agar Agar
4. Sosa: Xanthan Gum
5. Sosa: Kappa
6. Sosa: Gelcrem cold
7. Sosa: Pro pannacotta
8. Sosa: Gellan
More details can be found here.
Explanation of what foods are permitted to be brought into the kitchen:
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GLOBAL VEGAN CHEFS CHALLENGE 2024
Salads – cleaned, washed, not mixed, or cut.
Vegetables – cleaned, peeled (tomatoes, broad beans, peas), washed, not cut, must
be raw.
• No glaze or concentrated juices
• Dried fruit / or vegetable powder permitted.
• Dehydrated fruit permitted but jelled leathers are not permitted.
• Vegetable ash and home-made spice mixture are permitted.
Stocks – basic vegetable or herb stock, not seasoned, no additional items (garlic,
wines, etc.) cold sample must be available for the judges.
2 flavoured oils are permitted.
Vegan pastry sponge, biscuit, – can be brought in, but not cut.
Basic pastry recipes can be brought in weighed out but no further processing.
Fruit pulps – fruit purees may be brought in, but not as a finished sauce.
Decor elements – 100% must be made in the kitchen.
Food colorings, titanium dioxide, glitters, gold dust are not allowed.
Teams violating these rules will be penalized up to 10% from the maximum potential
score.
Teams bringing in similar items to the sponsored items will be disqualified.
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GLOBAL VEGAN CHEFS CHALLENGE 2024
JUDGING CRITERIA FOR ALL COURSES
Mise En Place (0 – 5 points)
Planned arrangement of materials for trouble-free working and service. Correct
utilization of working time to ensure punctual completion. Clean, proper working
methods during will also be judged as well as conditions after leaving the kitchen.
Hygiene and Food Waste (0 - 10 points)
Please review the document of Food Hygiene and Food Waste here
Correct Professional Preparation (0 – 20 points)
Correct basic preparation of food, corresponding to today’s modern culinary art.
Preparation should be practical, acceptable methods that exclude unnecessary
ingredients. Appropriate cooking techniques must be applied for all ingredients,
including starches and vegetables. Working skill and kitchen organization.
Service (0 – 5 points)
The punctual delivery of each entry at the appointed time is a matter of urgent
necessity. The kitchen jury will determine if the fault of the service if any is the kitchen
or service team and recommend any point reductions. The full points will be awarded
if service flow smoothly and dishes come out on time from the kitchen.
Presentation (0 – 10 points)
Clean arrangement, with no artificial garnish and no time-consuming arrangements.
Exemplary plating to ensure an appetizing appearance, there should be no repetition
of ingredient, shapes and colour as well as cooking techniques between the different
dishes.
Taste (0 – 50 points)
The typical taste of the food should be preserved. The dish must have appropriate
taste, seasoning, quality, and flavour, the dish should conform to today’s standard of
nutritional values.
*Note:
The maximum score for each course is 100 points. The final score is the average score
of all courses.
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GLOBAL VEGAN CHEFS CHALLENGE 2024
GLOBAL VEGAN CHEF CHALLENGE FINALS AWARDS
The Nestlé Professional Sustainability Award Winner will receive a trophy and prize
from Nestlé Professional. Please find more details in Appendix.
3rd place will receive a Worldchefs Global Vegan Chefs Challenge Bronze Medallion
and Trophy.
2nd place will receive a Worldchefs Global Vegan Chefs Challenge Silver Medallion
and Trophy.
1st place will receive the Worldchefs Global Vegan Chefs Challenge Gold Medallion,
Trophy, a cheque of 2500 EUR, a commemorate knife set from Koppert Cress and a
cookware set from AMT.
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GLOBAL VEGAN CHEFS CHALLENGE 2024
APPENDIX: THE NESTLÉ PROFESSIONAL SUSTAINABILITY AWARD
The Nestlé Professional Sustainability Award is an additional recognition aimed to
honor and celebrate those chefs who, in addition to creating the greatest culinary
experiences, make an additional effort by applying sustainable practices in their work.
For the first time, this award will be given at Global Chefs Challenge Finals 2024 on
22–25 October in Singapore. Culinary professionals can have a crucial role to play in
sustainability, from the careful selection of ingredients to the meticulous management
of waste. By emphasizing these areas, competitors of Global Chefs Challenge Finals
can enhance the overall quality and impact of their culinary practices.
All the competitors of Global Chefs Challenge, Global Young Chefs Challenge
and Global Vegan Chefs Challenge are automatically considered for this award.
For each of these competitions, one winner will be selected based on the jury’s
assessment of their related practices, focusing on two themes: Waste Management,
Energy and Water Optimization. A broader set of criteria to determine sustainable
practices in kitchen environments will be applied in future editions.
• Food Waste: We would like to see limited food waste, how you control the waste
and what you do with the trimmings. Exemplary practices:
• Was your mise en place controlled, with only enough product brought in
for the competition?
• How were your fileting skills on the fish and veal? Was there much flesh
left on the bones?
• Did you bring in the adequate amount of vegetables and herbs?
• Was your portioning controlled with minimum trim at the ends of the
product?
• Was there an organic and non-organic waste separation?
• Were there excessive staple items brought into the kitchen?
• Were leftover product or trimmings clearly labeled?
• Did you consider repurpose scraps or others unused portions of food to
create sauces, broths, or fermented condiments to minimize food waste?
• Energy and Water Optimization: We would like to see how you optimize the
usage of energy and water. Exemplary practices:
• When boiling water or stocks, was a lid placed on the pot?
• During the cooking periods, was the oven left running unnecessarily all
the time?
• Was there any evidence of alternative methods of processing meat or
fish that optimized energy usage or did not require energy to create the
dish?
• Was the use of recyclable container and labeling evident?
• Was there any use of other methods of cooking that permitted less yield
loss?
• Was there an overuse of plastic wrap, foil, or paper, when not required?
• Was the washing up controlled to ensure it was optimized in terms of
energy, water and time used?
For more details on the judging criteria, please review thoroughly the Worldchefs Food
Hygiene and Food Waste Guidelines here.
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