SPT2 – Practical Team Competition

Teams of three (3) chefs must prepare, cook and serve two (2) cups of three (3) dishes in 70 minutes. Competition groups must bring their own materials with them. The team captain must present the menu in English and Turkish to the jury by writing down the station number. Teams can use their own portable and hand tools. Teams will be evaluated by the jury in the areas of efficient use of ingredients, menu balance, originality and cooking skills. If ready, the Starter can be presented between first 20 and 30 minutes, Main Course between 40 and 50 minutes and Dessert between 50 and 70 minutes of the competition to the Jury. Optionally, a steward may be used if he or she is not dressed in a chef’s uniform. Accommodation, Transfer Food and Beverage Uniform and Participation Medal will be covered by the Organizing Committee for all competitors between the dates of the competition.

Participation fee per person: 980€

Number of Participating Teams: 20

Participant Age: 14 – 90