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Competition Guideline

01. TEAM ENTRY & SET UP

The Tea Inspiration for 21st century is open to professional culinary teams from hotel, resort, restaurants and culinary schools

A team should consist of 2 people - chef and food & beverage person

02. TEA & FOOD PRESENTATION

  1. The Challenge requirements fall into 2 broad categories:
    • Tea presentation
    • Food presentation
  2. The items should match or complement the teas you have chosen to serve.

Total items to be made

  • 3 food & tea pairing sets X 5 pax
  • 3 tea inspired drinks X 5 pax
  • 3 tea inspired food items X 5 pax

Total 45

Tea & Food Presentation

IMPORTANT POINTS TO REMEMBER

  • The food must be pre-prepared and bought to the venue. Only plating, heating and garnishing is allowed at the venue. (food items should be served in the expected condition – hot, warm or cold)
  • Brewing the hot straight black tea and making the other drinks should be done in front of the judges ( teas for cold beverages can be brewed before and brought to the venue) mixing / shaking should be done in front of the judges

03. MISE EN PLACE

  • These items are to be brought in pre-prepared*, ready to serve. Hot items to be served hot/warm., cold items to be served cold.
  • All 3 food items need to be different from each other.
  • Emphasis on the tea is paramount. Tea should be the highlight of your menu at all times
  • Last minute kitchen facilities will be available for chilling, heating and plating.
  • You will also be provided with an ice making machine
  • Kitchen judge will be presented during mise en place
  • Kitchen access to be given for the film crew during mise en place
  • Tea station table with spring water and Dilmah samovars for brewing tea will be available

04. TABLE PRESENTATION

  • The Tea Inspiration for the 21st Century will be presented by you to the judges as they are seated at a table
  • The 4th place setting which is for photography needs to be set up separately only once the judging of your presentation is over.
  • A round table (5ft diameter) with white table cloth and 3 chairs will be prepared for you. (tables are not allowed to be brought in from outside)
  • All linen, chair covers, cutlery, crockery, glassware, platters, centre-pieces etc are to be sourced by you and presented in creative manner
Table Presentation

05. YOUR LITERATURE

  • Menu – a copy of your menu to be presented to each of the 4 judges + 1 photography in a format of your choice. It should clearly indicate the food pairing for each tea, the tea rationale, theme & other information
  • Recipes – the recipes for the teas & food items are also required. 5 sets each. This may be incorporated into the menu or will be provided separately.
  • A day prior to the competition the Menus & Recipes must be emailed to hospitality@dilmahtea.com

06. COMPETITION TIMING

Teams will be split into morning & afternoon session and given a time slot to be at the venue.

The time available for each team for their assessment is;

  • Table set up ( 30 minutes)
  • Last minute preparation & plating ( 30 minutes)
  • Food and tea service presentation to the judges (45 mins)

The two registered competitors are the only persons permitted to perform in the kitchen preparation and the final presentation. Only items presented in the given time frame will be considered for evaluation.

MORNING SESSION

8.00am to 1.00pm

  • 8.00 am – 8.30 am
    Briefing

  • 8.30am - 9.00am
    First team to commence table set-up

  • 9.00am - 1.00pm
    Judging

AFTERNOON SESSION

1.15pm to 7.00pm

  • 1.15pm - 1.30pm
    Briefing

  • 1.30pm - 2.00pm
    First team to commence table set-up

  • 2.00pm - 6.00pm
    Judging

07. JUDGING CRITERIA

Segment

Points

A hot tea pairing (sweet or savory)

5

MORNING

tea inspired drink

5

25 Points

tea inspired food item ( sweet or savory)

5

Minimum 5 of the 7 dimensions included in the presentation

10

A hot tea pairing (sweet or savory)

5

AFTERNOON

tea inspired drink

5

25 Points

tea inspired food item ( sweet or savory)

5

Minimum 5 of the 7 dimensions included in the presentation

10

A hot tea pairing (sweet or savory)

5

EVENING

tea inspired drink

5

25 Points

tea inspired food item ( sweet or savory)

5

Minimum 5 of the 7 dimensions included in the presentation

10

Table Layout, Menu Design and Written Notes

20

Team work

5

Total

100