Japanese Culinary Art Competition 2017

The 6th Japanese Culinary Art Competition

DOCUMENT SCREENING

Deadline for submission: Must arrive by June 30, 2017

The six contestants who receive the highest score from the document screening will compete in the qualifying rounds.

REGIONAL QUALIFYING ROUNDS

September 15, 2017
Le Cordon Bleu London, London, UK

The winner of each regional qualifying round will proceed to the Kyoto Finals.

KYOTO FINAL

March 11, 2018
Kyoto Culinary Art College, Kyoto, Japan

Must have at least five years of experience as a professional chef who has learnt Japanese cuisine.
Age and nationality are not an issue.

Prizes at the Kyoto Final will be awarded with certificates, medals, and the Umami Prizes (cash prizes) from Ajinomoto Co., Inc.

	1st prize: ¥1,000,000			1st prize: ¥50,000
	2nd prize: ¥300,000			2nd prize: ¥30,000
	3rd prize: ¥100,000			3rd prize: ¥20,000

If you would like to learn the authentic Japanese cuisine, we would recommend you to read the books below. All publications are available on Amazon.

	INTRODUCTION TO JAPANESE CUISINE		FLAVOR AND SEASONINGS		MUKOITA 1
* New publications of FLAVOR AND SEASONINGS and MUKOITA I will be available in the UK after June 2017.

DOCUMENT SCREENING

Deadline for submission: Must arrive by June 30, 2017

	To make dishes based on the theme.
	Creating an Aroma
	Suimono clear broth soup and choose two categories from: Takimono simmered dishes, Yakimono grilled dishes, Agemono fried dishes and Mushimono steamed dishes. NOTE: Kombu (kelp) and Katsuobushi (dried bonito flakes) must be used in Suimono clear broth soup

SUBMISSION: The entry form, recipes form and three photos of the completed dishes (one photo per dish)
RESULTS ANNOUNCED: The middle of August, via post and on our website.

* In each area - Europe, USA and Korea - six contestants who receive the highest score from the document screening will compete at the qualifying rounds.
* For other districts, one contestant who is accepted from the document screening will be chosen to proceed to the Kyoto Finals.

REGIONAL QUALIFYING ROUNDS

September 15, 2017 | Le Cordon Bleu London, London, UK

	To prepare the dishes that competitors have submitted for the document screening.Complete three dishes for one person.
	Complete three dishes for one person. Competitors should serve the dishes on a plate by themselves.

INGREDIENTS AND TABLEWARE: They should be supplied by competitors on the day.
JUDGING: Examiners from each district will evaluate the cooking process as well as the final outcome.
RESULTS ANNOUNCED: On the day of the contest.

* The winner of each regional qualifying round will proceed to the Kyoto Finals.
* In the European Qualifying Rounds, the competitors will be paid £100 per person as ingredients fee.

KYOTO FINAL

March 11, 2018 | Kyoto Culinary Art College, Kyoto, Japan

Those who have passed the document screening will be invited to take part in the Kyoto Final with other nine regional finalists from the regional qualifying rounds.

	To make a fuchidaka bento (square bento box meal) based on the theme of the competition, using the black box format.
	Complete each menu for four people within four houes.

INGREDIENTS AND TABLEWARE: They will be supplied on the day.
JUDGING: Examiners will evaluate the cooking process as well as the final outcome.
COMMENDATION CEREMONY: On the day of the contest.

* Travel and accommodation expenses of the finalists will be provided by the Japanese Culinary Academy.
* Each finalist will be assigned an interpreter for the contest.

It is always difficult when it comes to judging food, however your senior chefs will offer feedback based on their own knowledge.
We always take into consideration the methods used during cooking, judging fairly and looking at the process and outcome as well as the contestants' efforts and creativity. These are the things you will be judged on. After every competition, we aim to improve their judging approaches hoping to come up with the best method for examining food. We want to face each contestant seriously, through a highly accurate judging system.
The examiners wish to support young chefs of the next generation, having had experience working as chefs their whole lives. With this is mind, they intend to judge strictly as well as fairly.

JUDGES

Yoshihiro Murata	Kikunoi Co., Ltd President	Motoi Kurisu	Kumahiko Co., Ltd President
Masahiro Kurisu	Tankumakitamis Co., Ltd President	Masahiro Nakata	Taiwa Gakuen Education Inc. Director
Yukio Hattori	Principal of Hattori Nutrition College	Kenichi Hashimoto	Ryozanpaku President

Fill in the downloaded entry form and recipes form this page, fill in the required items, attach photo files of the completed dishes (one per dish for three photos total), and send to the Japanese Culinary Academy office via Email.

ENTRY via EMAIL

email address: office@culinary-academy.jp

Please email the entry form, recipe form and three photo files of the completed dishes (JPG, less than 500kb per photo) to the Japanese Culinary Academy office.

* Menus and recipes that have been used in previous cooking contests cannot be submitted.
* Submitted menus and photos of the completed dishes will not be returned regardless of the results.
* If your menus are selected after the document screening, the copyright of the menus and recipes will belong to Japanese Culinary Academy automatically.
*The contestant's name, address and other items regarding personal information are strictly protected and are not allowed to be used for other purposes.
* Please understand that the photos or videos taken at the contest may be used for PR including our webpage and magazines.
* Submissions such as the entry form or recipe should be written on the computer and sent by PDF or Excel.