Competition rules
The competition rules:
Interior Rules 2020NB: This edition, which was scheduled to take place in Shanghai in April 2020, was cancelled due to the Covid19 pandemic.
Competition theme
Each year, the organizing committee chooses a theme for both Cuisine and Service.
This theme is generally in line with the Disciples Escoffier’s yearly theme, or at least serves as a common thread running through the events.
Cuisine Section
1 Main course with 2 or 3 side dishes
(including one from Auguste Escoffier’s Culinary Guide)
To prepare in 3 hours, on your own, without a coach, clerk or assistance.
All the while taking into account the principles of the Disciples Escoffier:
- Avoiding food waste through “a master of the craft” and “Waste Management“;
- Fighting for sustainable development through “Water management” and “Energy management“.
- Respecting seasonality and local production
Service Section
One or more tests, depending on the year and the committee’s choice, over 4 hours.
Bar and Cocktail workshop, food and wine pairing, selection of local products, table setting and then the eagerly-awaited service test (preceded by everything in its place), in real-life conditions.
Each candidate is in charge of a table of 4 guests, responding to their requests and expectations.
In French but also in English, while respecting the French Service Charter.
