Application Schedule

Final tournament

Final tournament in Tokyo:
February 13th and 14th, 2018

Regional qualifying tournaments

Deadline for entry: Notification of application screening results: Qualifying tournament: Venue:
London Deadline for entry: 18 Aug Notification of application screening results: 6 Sep London: 16 Sep Venue: Waitrose Cookery School Finchley Road
New York, Los Angeles Deadline for entry: 22 Sep Notification of application screening results: Mid-Oct New York: 30 Oct Venue: Institute of Culinary Education
Los Angeles: 2 Nov Venue: Sushi Chef Institute
Hong Kong, Bangkok and Tokyo Deadline for entry: 29 Sep Notification of application screening results: Mid-Oct Bangkok: 21 Nov Venue: Kasetsart University
Hong Kong: 6 Dec Venue: Towngas cooking centre
Tokyo: 22 Jan, 2018 Venue: 厨BO! SHIODOME
  • * Travel and hotel expenses for qualifying tournaments are to be paid for by the contestants.
  • * Travel and hotel expenses for the final tournament will be covered by the contest organizing committee.
  • * There is no participation fee.

ภาษาไทย(Tai languages)

Qualifying Tournament Details

Contestants passing the application screening will be competing in the qualifying tournament in the following:

1. Test of cooking technique (basic knife skills)
30 minutes
Basic knife skills:
One 15cm long daikon radish
Techniques tested:
- Daikon katsura muki 30cm
- Daikon ken for roughly three people
- Daikon wagiri, shikishi giri, tanzaku giri
2. Suimono (for five people) 90minutes Contestants will be asked to cook the recipe they have submitted for the application screening.
The soup must use dashi made from kombu kelp and bonito flakes.

Judging

bowls necessary for the two tests mentioned above will be provided by the organizing committee.
Please follow the instructions of the judges as you perform the tests.

Scheduled Cities for Qualifying Tournaments