IFSA ASIA PACIFIC CHEF COMPETITION

In celebration of the Asia Pacific region onboard cuisine, IFSA is proud to announce an exciting new opportunity for chefs involved in airline/onboard foodservice. A first-ever Asia Pacific Chef Competition will be held in conjunction with the upcoming IFSA Global Leadership Conference—Asia Pacific to be held at the Jeju KAL Hotel in Jeju Island, Korea September 20 - 22, 2006.

The deadline for online recipe submission is Monday, August 7 and finalist will be notified by Friday, August 11.  Please consider if you are selected as a finalist, you are responsible for bringing the ingredients needed for your recipe.  Finalists will work directly with the hotel regarding final competition details, including any regulations related to ingredients brought into Korea.

Expert judges from around the globe involved in onboard foodservice will narrow down entries to the top three finalists. The finalists will receive complimentary registration to the Conference and will prepare their dishes on-site in the kitchen of the Jeju KAL Hotel in Jeju Island, Korea for a panel of judges.

The competition will take place during the conference on Thursday, September 21 and the winner will be announced during the banquet on Friday, September 22. We hope you will take advantage of this wonderful opportunity to showcase your talents or encourage someone in your company to participate.

Entrance Fee:

All applicants will be invoiced by IFSA Headquarters.

Entrance Criteria:

• The competition is open to all industry professionals who are involved in airline/onboard food service either direct or indirect via a consultancy.
• Recipe Must be an Entrée/Main Dish
• Recipe may be from any region or cuisine
• Recipe must be either Business Class or Economy Class and should be affordable for each respective category
• Recipe Should Serve One Passenger
• Preparation Time Onboard Must Be Consistent with Industry Practice
• Assembly Time Onboard Must Be Consistent with Industry Practice
• No Special Equipment Should Be Needed to Serve Onboard
• Must be Able to Prepare in a Hotel Kitchen

Information Required with Online Recipe Submission:
(English Language Preferred)

• Biography/CV including number of years involved with in airline/onboard industry
• Photo of Chef
• Description of Entrée/Main Dish
• Recipe in SI (International System of Units or Metric Measure)
• Description of Preparation Process
• Description of How To Serve Onboard
• Photo of Entrée/Main Dish As It Would Be Served Onboard
• Cost Per Serving (in USD as feasible)
• Ingredient Sourcing Provided (if possible)
• Photos or Video of Chef Preparing Recipe (optional)

Initial Judging Criteria (online):

• All Entrance Criteria is Met
• All Required Entry Information is Submitted
• Entrée/Main Dish has General Appeal
• Entrée/Main Dish is Feasible for Onboard Environment (e.g., time, cost, preparation)
• Entrée/Main Dish is Creative and Innovative
• Presentation

Final Judging Criteria (on-site):

• Creativity
• Flavor
• Plate presentation

Winner Receives:

• Chef Coat with IFSA logo
• Commemorative Plaque
• Article with Photo Featured in Onboard IFSA (electronic monthly newsletter), on IFSA Web site and sent to Trade Media of Chef’s Choice via Press Release
• Entrée Featured by IFSA Member Airline (as Feasible)
• Two round-trip tickets in Business Class provided by Korean Air (for personal use)