Chef's Competition

Because of the overwhelming success of last year’s competition and in celebration of the Asia Pacific region onboard cuisine, IFSA is proud to again offer an exciting opportunity for chefs involved in airline/onboard foodservice. The Asia Pacific Chef 's Competition will be held in conjunction with the upcoming IFSA Global Leadership Conference—Asia Pacific to be held in Phuket, Thailand from June 6 - 8, 2007.

The deadline for online recipe submission is Friday, April 27 and finalists will be notified in early May. 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 Thailand.

Additional information concerning restrictions is provided on this web site:
http://www.customs.go.th/Customs-Eng/indexEng.jsp

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 Le Meridien in Phuket, Thailand for a panel of judges.

The competition will take place during the conference on Thursday, June 7 and the winner will be announced during the banquet on Friday, June 8. We hope you will take advantage of this wonderful opportunity to showcase your talents or encourage someone in your company to participate.

Entrance Criteria:

  • Recipe must be entree dish
  • Recipe must include regional ingredients
  • 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 entree
  • Recipe in SI (international system of units or metric measure)
    Description of preparation process
  • Description of how to serve onboard
  • Photo of entree 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:

  • All entrance criteria is met
  • All required entry information is submitted
  • Recipe and ingredients are regionally authentic
  • Entree has general appeal
  • Entree is feasible for onboard environment (e.g., time, cost, preparation)
  • Entree is creative and innovative

Final Judging Criteria:

  • Creative use of ingredients
  • 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