categories
HAK1 (Cold/Hot Appetizer)
GENERAL CONDITIONS
Category: Cold/Hot Starter
Preparation Time: 45 minutes
Type of Ingredients: Participants may bring their basic ingredients. All products must be edible.
TECHNICAL SPECIFICATIONS
Portion Size:
- For cold appetizers: Two portions
- For hot appetizers: Two portions
EVALUATION CRITERIA
- Overall Appearance and Presentation: 20%
Neatness, creativity, proportions, and the way the dish is presented. - Technique and Skill: 25%
Use of appropriate culinary techniques, proper cooking methods, precision in presentation, and cleanliness. - Taste: 30%
The dish must have a balanced flavor, with all ingredients being recognizable and harmonious. The taste should meet modern culinary standards. - Combination of Ingredients: 15%
Harmony of textures, colors, and aromas. The combination should be innovative while respecting basic flavor principles. - Use of Local and Seasonal Ingredients: 10%
The use of local, fresh, and seasonal products is recommended.
HYGIENE AND SAFETY
Strict adherence to hygiene standards must be maintained throughout the competition.
SPECIAL NOTE
All ingredients must be edible; non-edible decorative elements are not allowed. The use of artificial colors and additives is prohibited.
WORK RULES
Participants must prepare the appetizer on-site, without using pre-prepared ingredients except for basics (e.g., sauces that are part of the recipe may be prepared in advance with the judges’ approval). For cold appetizers, components may be pre-chilled but must not be frozen.
HAK2 (Pasta dish)
GENERAL CONDITIONS
The competition is open to all professional chefs who meet the competition requirements. Each competitor must prepare a pasta dish and serve it on two identical plates. Pasta can be made from scratch or using store-bought dried pasta, but handmade pasta will receive higher scores.
FOOD HYGIENE AND SAFETY RULES
Competitors must adhere to all food hygiene and safety regulations during the preparation and serving of the dish. Using fresh, safe, and seasonal ingredients is mandatory. All ingredients must be properly stored before and during the competition.
PREPARATION AND SERVING OF THE DISH
The dish must be based on pasta and may contain any other ingredients chosen by the competitor. Pasta must be the main element of the dish, with other ingredients complementing and enhancing its texture and flavor. Competitors must prepare two identical plates with the same dish. Final preparation of the dish must be done on-site.
USE OF INGREDIENTS
Using fresh and seasonal ingredients is encouraged and will earn additional points. Pasta can be homemade or store-bought, but homemade pasta will receive more points.
PREPARATION TIME
Competitors have a maximum of 40 minutes to prepare and serve the dish. Delays in serving will result in a penalty of points.
JUDGING
The dish will be judged based on the following criteria:
- Taste (40%)
- Texture of the pasta (30%)
- Presentation (20%)
- Technical skills (10%)
Special attention will be given to the cooking of the pasta, its consistency (al dente), and how well it complements the sauce and other ingredients.
SERVING ON TWO PLATES
Both plates must be identical in appearance, portion size, and presentation. One plate will be used for taste evaluation, while the other will be used for visual evaluation and display.
GENERAL BEHAVIORAL RULES
Competitors must respect other participants, judges, and staff. Unsportsmanlike behavior, non-compliance with rules, or use of unsanitary practices will result in disqualification.
HAK3 (Modern restaurant dish)
Task: Competitors are required to prepare a modern restaurant dish that showcases innovation, technical skills, and creativity in presentation. The dish must be suitable for contemporary restaurants, emphasizing a balance of flavors, textures, and aesthetics.
DISH COMPONENTS:
- The dish must include at least one protein element (fish, meat, poultry, shellfish, etc.).
- The dish must have at least two types of garnishes (vegetables, purée, sauce, or other creative components).
- At least one modern culinary technique must be used (sous-vide, emulsification, espuma, gels, etc.).
- Decorations and finishing touches must be edible and contribute to the overall dish.
PREPARATION TIME:
- Competitors have 60 minutes for preparation, cooking, and presentation of the modern restaurant dish.
JUDGING CRITERIA:
- Taste and Balance: The dish must have a harmonious balance of flavors and textures. The quality and harmony between different components will be evaluated.
- Technical Skill: Proper application of cooking techniques and the level of precision in handling ingredients will be assessed.
- Presentation: The aesthetic and plating must be modern, attractive, and of restaurant quality.
- Innovation: Use of new techniques, creative ideas, and unexpected ingredient combinations will be considered.
- Hygiene and Organization: The workstation must be clean and organized throughout the competition.
RULES:
- All ingredients must be fresh and of high quality.
- The dish must be suitable for restaurant service, with portions that meet fine dining standards.
- Ingredients and techniques must be safe for use and comply with WACS hygiene standards.
General Note: The evaluation will focus not only on technical perfection but also on creativity in modern cuisine. Competitors are encouraged to infuse their personal touch into their dishes while adhering to the principles of modern gastronomy.
HAK4 (Modern national dish)
GENERAL CONDITIONS
The competition is open to all professional chefs who meet the competition requirements. Each competitor must prepare one modern national dish and serve it on two identical plates. The dish must be based on the traditional national cuisine of the competitor’s country but interpreted using contemporary techniques and presentation.
FOOD HYGIENE AND SAFETY RULES
Competitors are required to adhere to all food hygiene and safety regulations during the preparation and serving of the dish. The use of fresh and safe ingredients is mandatory. All ingredients must be properly stored before and during the competition.
PREPARATION AND SERVING OF THE DISH
Competitors must prepare two identical plates with the same dish. Each plate must be aesthetically presented and meet high culinary standards of modern presentation. The dish must be fully prepared on-site. The use of pre-prepared sauces, garnishes, or components is not allowed unless previously approved.
USE OF INGREDIENTS
Local and seasonal ingredients that are part of the national cuisine are encouraged and will earn additional points. Competitors may use basic ingredients (e.g., stocks), but the final preparation of the dish must be completed during the competition.
PREPARATION TIME
Competitors have 50 minutes to prepare and serve the dish. Delays in serving will result in a penalty of points.
JUDGING
The dish will be judged based on the following criteria:
- Taste (40%)
- Presentation (30%)
- Technical Skills (20%)
- Creativity and Innovation (10%)
All elements of the dish, including taste, texture, flavor balance, and aesthetics, will be thoroughly analyzed by the judges.
SERVING ON TWO PLATES
Both plates must be identical in appearance, portion size, and presentation. One plate will be used for taste evaluation, while the other will be used for visual evaluation and display.
GENERAL BEHAVIORAL RULES
Competitors must respect other participants, judges, and staff. Unsportsmanlike behavior, non-compliance with rules, or the use of unsanitary practices will result in disqualification.
HAK5 (Rissoto)
GENERAL CONDITIONS
The “Risotto on Two Plates” category is open to all professional chefs. Competitors must prepare and serve two identical plates of risotto. The risotto must feature rice as the main component, with additional ingredients balanced appropriately, but the texture and preparation of the rice are the key elements.
FOOD HYGIENE AND SAFETY RULES
- All competitors must strictly adhere to food hygiene and safety regulations.
- All ingredients must be fresh and properly stored before preparation begins.
- The use of local, seasonal, and fresh ingredients is recommended and valued.
PREPARATION AND SERVING OF THE DISH
- Competitors must serve two identical plates of risotto, where the rice and additional ingredients are perfectly balanced.
- The rice must be cooked properly – al dente, yet creamy, with the right level of moisture and smoothness (without being overcooked or dry).
- The risotto must be served immediately after preparation to maintain its authentic texture and temperature.
- Additional ingredients, such as vegetables, meat, fish, seafood, or cheese, must contribute to the flavor balance without overpowering the rice.
- Innovative presentation of the risotto is encouraged but must not detract from the essence of traditional risotto as a dish.
PREPARATION TIME
- Competitors have a maximum of 40 minutes for preparation and serving of the dish.
- Delays in serving the risotto will result in a penalty of points.
JUDGING CRITERIA
The dish will be judged based on the following criteria:
- Rice Texture (40%): The rice must be perfectly cooked – al dente, with a creamy consistency and proper flavor binding.
- Taste (30%): Harmony and balance of flavors between the rice and additional ingredients. The risotto must be rich yet harmonious, without overwhelming dominant flavors.
- Presentation (15%): Aesthetic appearance of the dish, neatness of serving, and innovation in presentation.
- Technical Skills (15%): Use of cooking techniques, proper handling of the rice and additional ingredients, and accuracy in timing.
PERMITTED INGREDIENTS AND EQUIPMENT
- Competitors may use all types of rice suitable for risotto (e.g., Arborio, Carnaroli, Vialone Nano), but this must be clearly indicated.
- Traditional risotto preparation techniques are permitted, as well as modern techniques for innovative presentation.
- The use of broth, wine, and additional liquids must align with traditional recipes, but innovations are allowed if they do not compromise the fundamental character of the dish.
GENERAL BEHAVIORAL RULES
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- Competitors are required to behave professionally and respect fellow competitors, judges, and organizers.
- Any unsportsmanlike behavior may result in disqualification.
HAK6 (Masterchef signatur dish - Trophy Gary Filbey Shield)
Competitors must prepare an original dish that showcases their personal culinary philosophy, technical skill, and creativity at the highest level. The dish must incorporate elements of haute cuisine while maintaining authenticity in approach. This category demands not only culinary technique but also the ability to combine flavors, textures, and aesthetics effectively.
AUTHORIAL CONCEPT
- Originality: The dish must be unique and define the competitor’s identity as a Masterchef. It should reflect their culinary values and style.
- Inspiration Explanation: Competitors need to explain the inspiration behind the dish and the process of creation during their presentation.
MANDATORY ELEMENTS
- Technical Complexity: The dish must feature at least three haute cuisine techniques (e.g., sous-vide, fermentation, gelification, molecular techniques). Techniques should be applied with precision and virtuosity.
- Texture Variety: The dish must have at least three different textures (e.g., creamy, crispy, juicy, airy) to contribute to its complexity and enjoyment.
- Presentation: The aesthetic presentation of the dish must be at a fine dining level, with attention to detail and plate composition.
PREPARATION TIME
- Time: Competitors have 90 minutes for preparation and presentation. They must manage their time effectively to complete all technical and creative aspects within the given timeframe.
INGREDIENTS
- Quality: All ingredients must be of the highest quality. Competitors must use at least one seasonal and one local ingredient, contributing to the dish’s authenticity.
- Exotic Ingredients: The use of exotic or luxury ingredients is allowed if they add complexity to the flavor and presentation of the dish.
TASTING AND JUDGING
- Taste (40%): Harmony and balance of flavors among all components of the dish. Judges expect depth of flavor and a creative combination of unexpected elements.
- Technique and Skill (30%): Precision in the application of technical procedures. Quality of technique used.
- Presentation and Creativity (20%): Visual aesthetics of the dish, with a focus on design and innovation. Originality and professionalism in presentation.
- Creative Approach (10%): Innovation in combining ingredients, techniques, and flavors. How the dish reflects the competitor’s unique culinary philosophy.
ADDITIONAL CHALLENGES
- Surprise Ingredient: Competitors will be introduced to a surprise ingredient that they must incorporate into their dish during the competition, without prior preparation.
- Multinational Element: The dish must include a technique or ingredient from at least two different world cuisines, requiring additional thought in flavor fusion.
HAK7 (Team Competition – Modern Restaurant Dish In 3 Courses)
GENERAL CONDITIONS
Category: Menu in Courses (Starter, Main Course, Dessert)
Number of Competitors: 3 competitors
Preparation Time: 90 minutes
Type of Ingredients: Competitors bring their own ingredients. All components of the dish must be edible.
TECHNICAL SPECIFICATIONS
- Starter: 2 portions
- Main Course: 2 portions
- Dessert: 2 portions
Presentation and Garnish:
All courses must be presented as part of a coherent menu, focusing on flavor harmony, texture, and visual style across all courses.
The garnish must be appropriate for each dish, with emphasis on clean lines and elegant presentation.
JUDGING CRITERIA
- Overall Appearance and Menu Presentation (20%):
Consistency in the appearance, styling, and creativity of all dishes in the menu. - Preparation Technique and Skill (25%):
Demonstration of various preparation techniques and use of tools, with precision and efficiency in cooking. Skills such as chopping, thermal processing, and decoration must be exemplary. - Creativity and Menu Concept (20%):
Originality in menu creation, the way ingredients and techniques are combined, and the interpretation of classic and modern techniques in each dish. - Taste and Menu Balance (30%):
Flavor harmony throughout the entire menu, from starter to dessert. Flavors must be balanced and pleasing, with special emphasis on the coherence between different dishes in the menu. - Use of Local and Seasonal Ingredients (5%):
The use of local, fresh, and seasonal ingredients is encouraged, with emphasis on connecting the menu to regional cuisine or local specialties.
HYGIENE AND WORK ORGANIZATION
- Hygiene: All competitors must maintain a high level of hygiene in their workspace. Judges will monitor cleanliness throughout the competition.
- Work Organization: Efficient organization of time and space during the preparation of dishes is crucial. Judges will assess how competitors manage their workspace and time.
PREPARATION RULES
- Pre-preparation: Competitors may bring basic pre-prepared ingredients (e.g., cleaned vegetables or spices). However, key techniques such as cooking, baking, and decorating must be performed on-site.
- No Use of Industrial Products: All elements must be prepared manually from raw ingredients, without using pre-made or industrial products.
SPECIAL NOTE
- Menu Concept: Competitors must clearly present the concept of their menu, explaining the thematic connection between the starter, main course, and dessert.
- Seasonal and Thematic Menu: Competitors are expected to adapt their menu to seasonal and local ingredients, ensuring that all courses are thematically consistent, whether through the use of the same base ingredients, techniques, or culinary styles.
SCORING SYSTEM
Judges will evaluate all three dishes according to the criteria mentioned above, with each dish carrying an equal number of points. The total score is obtained by summing the points for all three courses.
HAK8 (Memorial Tournament "Marko Trpković" - Restaurant Dessert - Tiramisu - Individual Competition)
Task: Competitors are required to prepare either a traditional or innovative tiramisu. They may use classic ingredients (mascarpone, ladyfingers, coffee, cocoa, eggs) or create their own version using modern techniques and ingredients, while retaining the essence of the dessert.
Guidelines:
- Approach: Competitors can choose between a classic or creative approach, but the fundamental flavors of tiramisu (coffee, mascarpone, cocoa) must be present.
- Variations: Techniques such as deconstructed tiramisu, tiramisu in a glass, or tiramisu cake are allowed.
Judging Criteria:
- Flavor (40%): Authenticity of tiramisu flavors or innovative flavor combinations that suit the dessert.
- Texture (30%): Creamy structure of the mascarpone cream, consistency of the ladyfingers (or substitutes), and balance of components.
- Aesthetics (15%): Visual presentation, creativity in appearance, and color harmony.
- Originality (10%): For innovative versions, creativity in ingredients and techniques will be evaluated.
- Time (5%): Competitors are given 60 minutes to prepare and present their tiramisu.
ST1 (Exhibits / Cakes)
The exhibit work must be presented with motifs and decorations on a cake that is made of at least three layers of cake and filling. It is desirable for the work to be presented within dimensions of 80×80 cm, though height is not limited. All parts of the cake must be edible. The cake must be decorated exclusively with handmade elements. All decorative elements, including the base, must be made from edible products. The use of sugar flower holders in pulled sugar techniques is allowed. One piece of the cake must be set aside for the chefs. All auxiliary decorative elements are permitted for better presentation and harmony with the approved theme.
ST2 (Chocolate Work)
The competitor is tasked with preparing a piece (sculpture or demonstration work, etc.) made of chocolate (multiple types of chocolate may be used) of their choice, within a maximum space of 80 x 80 cm. Glazing, as well as the use of artificial stabilizers, holders, or frames, is not allowed. The use of food coloring is permitted. The organizer will provide an exhibition space of 80 x 80 cm.
ST3 (National table)
Competitors (individuals, teams, tourist organizations, ethnographic houses, schools, associations, and groups can participate in this category) are required to present at least two appetizers, two main courses, two desserts, and two types of bread and pastries. The national spread must be accompanied by alcoholic beverages (wine, brandy, etc.) or non-alcoholic beverages (juices) that are served with the presented dishes. The presentation must include ethnographic elements for decoration (wooden utensils, earthenware, carpets, tablecloths). The organizer will provide an exhibition space, which will be protected from consumption by visitors and participants until the judges’ evaluation.
K1 (Carving)
1. Theme:
Participants choose a free theme and can use various types of fruits, vegetables, and other suitable materials for carving.
2. Time:
The competition lasts 180 minutes. Participants must complete their sculptures within the allotted time. Any delays will result in penalties or disqualification.
3. Materials:
3.1. Participants may bring fruits, vegetables, and other food materials of their choice.
3.2. Additional materials for presentation (such as trays, bases, and decorative elements) are allowed, but the carving must remain the focal point.
4. Tools:
Participants can use their own carving tools, including knives, chisels, and other precise instruments. Electric tools are not allowed.
5. Aesthetics and Creativity:
5.1. Creativity in theme and design will be judged based on originality.
5.2. The complexity and technical precision of the carving will be evaluated.
5.3. The aesthetic appearance of the final piece, including composition and color harmony, will be an important factor in the evaluation.
6. Final Presentation:
Participants should present their carvings in an appropriate composition that enhances the aesthetic experience. Decorative elements may be part of the presentation but must not overshadow the main carving sculpture.
7. Scoring:
7.1. Creativity (25%)
7.2. Technical precision (30%)
7.3. Aesthetics and composition (20%)
7.4. Complexity of design (15%)
7.5. Completion time (10%) – penalties apply for finishing late.
8. Safety Standards:
Participants must use their tools safely, and all safety rules must be followed throughout the competition.