In the continued celebration of the Asia Pacific region’s onboard cuisine, IFSA is proud to offer, for the third year, an exciting opportunity for chefs around the globe involved in airline/onboard services. The Asia Pacific Chef’s Competition will be held in conjunction with the upcoming IFSA/ITCA Asia Pacific Conference & Tradeshow in Singapore, April 22 - 25, 2008.

The deadline for online recipe submission is Monday, March 10 and finalists will be notified in mid-March. 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 an on-site designated coordinator regarding final competition details, including any regulations related to ingredients brought into Singapore.

Additional information concerning restrictions is provided on this web site: www.customs.gov.sg

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 3-nights hotel accommodations. Travel to Singapore is not provided by IFSA. Finalists will prepare their dishes in the culinary training kitchen of the Singapore Airport Terminal Services (SATS), Changi Airport in Singapore.

The competition will take place during the Conference on Wednesday, April 23 and the winner will be announced during the banquet on Thursday evening, April 24. 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 “cold plate” main 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 kitchen noted above

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 cold plate main dish
• Recipe in SI (international system of units or metric measure)
  Description of preparation process
• Description of how to serve onboard
• Photo of cold plate 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:

• All entrance criteria is met
• All required entry information is submitted
• Recipe and ingredients are regionally authentic
• Cold plate main dish has general appeal
• Cold plate main dish is feasible for onboard environment (e.g., time, cost, preparation)
• Cold plate main dish 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
• Two round-trip tickets in Business Class provided by Sponsoring Airline (for personal use)