General Information

Start date of Registration is 16th July 2021
Last Date of Registration 27th July 2021
Kindly note that there is no registration fee. Applicable registration is on the first comes first served rule
All participants should be 25 years and above to participate in the online cooking competition
Our efficient team will guide you through the registration process,
Contact Number : Nicola : +91 9007086793 Sougata: +91 9831819648
Upload a 2-minute video of you cooking a prawn-based dish latest by 27th July 2021

General Information

Start date of Registration is 16th July 2021
Last Date of Registration 27th July 2021
Kindly note that there is no registration fee. Applicable registration is on the first comes first served rule
All participants should be 25 years and above to participate in the online cooking competition
Our efficient team will guide you through the registration process,
Contact Number : Nicola : +91 9007086793 Sougata: +91 9831819648
Upload a 2-minute video of you cooking a prawn-based dish latest by 27th July 2021

Judging Criteria

• Cleanliness of Work Station – 10 Points
• Composition, innovation and harmony of ingredients– 10 Points
• Correct Preparation – 20 Points
• Technique of preparing the dish – 20 Points
• Quality of work – 10 points
• Garnishing, Presentation and Portion of Dish – 20 Points
• Completing the dish within the stipulated time – 10 Points

Judging Criteria

• Cleanliness of Work Station – 10 Points
• Composition, innovation and harmony of ingredients– 10 Points
• Correct Preparation – 20 Points
• Technique of preparing the dish – 20 Points
• Quality of work – 10 points
• Garnishing, Presentation and Portion of Dish – 20 Points
• Completing the dish within the stipulated time – 10 Points

Final Round

  • The 6 best entries will be chosen for the grand finale
  • The Grand Finale is on 1st August 2021 from 1:00 PM to 3:00 PM
  • Competitors have 10 minutes for set‐up, 60 minutes to cook and plate the dishes and 10 minutes for clean‐
  • All ingredients and prawns should be brought by competitor in unprepared state, not trimmed, cut or sliced.
  • Judges will be briefed to mark-up competitors who, in their opinion, show the maximum number of craft skills in producing their dishes.
  • Competitors may present the dishes in any preferred format, which can enhance dishes and reflect current trends of modern Cuisine