1. Teams are to be made up of three students and one lecturer/mentor.  There
   are no limits to the number of teams any one institution can
   enter. 
2. Each team should produce a four course (see below), authentic meal from the chosen Asian Cuisine for three covers. It can be developed to have a modern twist or presentation.  Efforts to
   be made to use the main ingredient in each course sourced and produced in the United
   Kingdom.  

• Amuse
• Starter
• Main course
• Dessert

The presentation of the dishes can be modernised, but the essence of the
dishes must remain authentic with a focus on traditional cooking techniques and ingredients

SPONSOR PRODUCTS – The following sponsors’ products will need to be
incorporated in the menu as stated. A template will be provided to supply the
information of how and where these products meet the criteria. Additional
information and links to tutorials will be sent once interest is
registered.

• 

  Tilda Rice:

  Students should use their imagination and creativity and use any of the Tilda range of Basmati rice.  The Basmati rice needs to be used in its natural form (no rice flours, noodles, pasta etc.) and can be used in any course except the Amuse Bouche. If used in the main course the Basmati rice must be the hero on the plate, but must not be used as a biryani. A live tutorial will be recorded and sent to all colleges who register their interest.

• 

  Panasonic Combination Oven

  Three cooking combinations will need to be used during the process of producing your menu. Finalist will be sent an oven to practise with. A tutorial will be sent to all colleges who register their interest.

• 

  Hallde CC-34 Combi Cutter/Food processor

  This machine must be used during the competition and all finalists will be sent a unit to practise with.

• 

  Tormek Knife Sharpener:

  College teams to use the sharpener provided by Tormek periodically throughout the competition, a judge from the sponsor will examine each college’s knives at the end of the competition to ascertain which college has looked after their knives best, and will decide on the winner. All finalists will receive a sharpener to practise with.
  No drinks are required unless we ask you to pair a dish with a sponsor’s beverage.
  Each team will be able to appoint a lecturer to work with them to assist with their research and paper entry, and if the team is selected, be present at the cook off.

Competition stages

STAGE ONE is to register your interest with Cora Stachan at [email protected]

You will then be sent advice and information about how to use and get the
best from sponsors’ products. This could include online tutorials which you
will be notified about in due course. This is the time to start researching,
planning and practising your menu.

Please note all teams that all colleges that register their interest in
entering Zest Quest Asia will be given access to a tutorial given by the Tokyo
College of Sushi and Washoku.  You will be able to pick up hints and tips on
the cultural history of Japanese cuisine, ingredients and Washoku.

Deadline to register interest 3rd November 2023.

STAGE TWO all college lecturers from colleges who have registered will be invited to
attend an online forum with Steve Munkley, Chairman of Judges and Cyrus where
Steve will guide you through how to complete your entry form to maximum
effect, and to help you understand what the judges will be looking for. The
tutorial will be recorded and will be available for any colleges unable to
join on the day.

Date of Tutorial 9th November about 2.30/3pm  

STAGE THREE
will require each team to fill in the
entry form and send to Cora
Strachan at [email protected] along with:

1. 1. Menu
   2. Recipe and method for each element – sub recipes are not required at this stage
   3. Timings

• Costings (including cost price AND selling price)
  and the type of dining establishment your menu represents e.g., fine
  dining, family, brasserie etc. A reference to where you acquired the cost prices of ingredients is also
  required. 

• Confirmation of where /how you have used the compulsory sponsors’
  products.

1. 1. Photographs of dishes (if selected as a finalist, the presentation of the dishes in these
      photos is not binding; it is merely to give the judges an indication
      of your intentions and how your dish looks)
   2. Details of team members and background information such as course
      being studied, why the interest in food, aspirations for the future. A reminder here that only full-time students that are permanent
      residents of the United Kingdom are eligible to enter. Passport copies are required to ascertain permanent residency. No other ID will be accepted.
   3. Please forward a photo of the team (students only) in chef whites as
      all finalists will be featured in the brochure for the Gala Dinner
      where the winners will be announced.

*Please use the templates provided with your entry form for points 1-5

Last date for entries: Friday 8th December 2023. Please note there WILL NOT be an extension to this deadline  

STAGE FOUR

Paper Judging will take place over the Christmas period, and the finalists will be announced on Wednesday 3rd Jan 2024.  Teams will be notified by email
whether they have been successful or unsuccessful in progressing to the
cook-off stage. 

STAGE FIVE

Team Presentation and Q&A Session

After the cook-off sessions, each team will take part in a 10 – 15-minute presentation
delivering the learnings they have developed during the research part of the
competition about their chosen Asian Cuisine

The presentation is to possibly cover the following points but not
exclusively. If you feel that other facts you have established are more
important to your presentation, please share these with us.

1. 1. • Why you chose the Country and Cuisine, and what you like about
        it
      • How culture/religion may have influenced the dishes in the chosen
        menu
      • How the chosen dishes have been influenced by past gastronomy and
        the emerging culinary trends, as well as the rationale behind the
        choice of dishes and beverages
      • The type of restaurant/style of service that would suit the
        chosen menu and price structure
      • Sustainability of the key ingredients in the menu and what impact
        these may have on the environment, economy, lifestyle, etc

*Please remember that this stage carries 25% of the total marks*

Note:
There is no requirement to use visual aids but if you wish to, then you may –
no marks are awarded for the use of technology. Teams are not required to
bring printed laminated packs for the judges. It is best that they demonstrate
all that they wish to either by way of AV presentation or verbal and
spoken. 

 Teams will each be allocated a table outside of the presentation room, on
which to create a display to complement their menu – the tables may be brought
in for the duration of the presentation. The displays will be left in situ
until after the Gala Dinner the following night for guests to view, and will
be photographed plus filmed with the video being shown to guests during the
dinner

The presentations will take place at the Hilton, Wembley who will also host
the Gala Dinner where the winners of ZQA will be announced the following
evening. (Accommodation will be provided for all teams at the Hilton Wembley
on the 26th and 27th
February, where appropriate this will be on a shared basis).

STAGE SIX

The Cook-Off

The Cook-Off will take place at University West London (UWL) on Tuesday 27th February 2024.

A maximum of 2 hours is allowed to produce the four-course meal for four covers from the recipes and working methods supplied by the colleges. Recipes, costings and working methods for the finalists can be updated
prior to the final cook off but must reach Cora Strachan by Tuesday 20th February 2024. This is because the marks for costings and menu balance will be completed
prior to the competition by the judges.

All basic equipment will be provided by UWL who have very well-equipped
kitchens. Colleges to bring only knives and any specialist equipment needed to
prepare their menu. All ingredients to be provided by the colleges.  In some
circumstances, teams will be required to use sponsors’ products but if so,
teams will be informed accordingly, and samples will be provided for
practice.

1. 1. Four portions per dish
      are required to be prepared and this should be reflected in the amount
      of food brought to the cook-off itself.  (See note 6)
      
   2. Presentation copies of competitors’ menus should be typed and
      presented with the dishes, with basic explanations as in a restaurant
      menu, including allergens. 
   3. It is recognised that some items of mise en place
      may need to be brought to the cook-off. These items must be documented
      in the recipe.  Ingredients may be marinated in advance, but no pre-cooking is allowed.  You must be able to demonstrate on the day, if requested, any
      elements of your mise en place –  ie all ingredients used in the mise en place should be brought with
      you, and the method demonstrated during the cook-off. Failure to meet these rules has led to teams being disqualified in
      the past. Please ensure that the selected menu that can be prepared in
      2 hours.
   4. Each competitor will be provided with a food waste bin, which must be
      used. By minimising the waste generated, you can achieve a maximum mark of
      5% of the total in this category.  Points will be deducted for excessive wastage. This represents food
      waste, blue rolls, energy wastage, cling wrap etc. There is also a
      prize for minimum use of waste.
   5. During the cook-off from the lecturer is not permitted to cook or coach from the
      side-line, simply observe.  However, they are allowed to aid with set up and
      clear down.
   6. During the set-up period, no cooking is allowed
      and there will be a 10-minute break between set up and the start of
      the competition to allow competitors to collect their thoughts and the
      judges to brief the competitors.
   7. The judges will be looking at the following marking criteria and
      points allocated to performance:

Costing                                                            5% Wastage
5% Use of the Sponsors’
products                    5% Workmanship, hygiene,timings                 15%
Authenticity of the dishes                          10% Presentation of the
dishes                         10% Taste and Flavour of the dishes
15% Teamwork                                                      10% Final
team presentation on Asian menu   25%

• 10. Only judges, sponsors and competitors are allowed to taste the
  competitors’ presented plates11. Health and Safety procedures must be
  strictly observed during the competition12. Teams must adhere to the timed
  itinerary13. The team can start serving their first course after 1 hour of
  the competition commencing

1. Please ensure that you have also read the full terms and conditions for
   the competition.  These are also available with additional information at www.zestquestasia.co.uk