The Global Dish Contest
Get ready to spice things up! 🌶️ Showcase your culinary skills and represent your favorite country at the Global Dish Cook-Off Contest. Whether it’s fiery tacos, delicate sushi, or comforting pasta, bring your signature dish to the table and let the flavors do the talking!
👩🍳 Who can participate? Everyone who loves cooking and traveling!
🌎 Theme: Iconic dishes from around the world.
🏆 Prizes: Exciting rewards for the best taste, presentation, and storytelling behind the dish.
📅 When? 15 Nov 2024
📍 Where? Travernia Fest, HITEX Hyderabad
⚡ Don’t just cook, tell a story! Share your travel tales that inspired your dish and win hearts along with the competition!
💬 Register now and let’s create a world of flavors together!
Free Registration
Meet Your Judges
Vishwanath Pandey
Founder, Total Hospitality
Carl Joshua NCube
UN Tourism Ambassador for Gastronomy
John Biswas
Director of Culinary, Radisson Blu
Amey Marathe
VP, Telangana Chefs Association
Culinary Contest Partners
Guidelines
1. Each participant must present two portions of one hors d’oeuvre (hot or cold) – 1 Plate for Tasting and 1 Plate for display, each plate for one person suitable for a la carte service.
2. Recipes must be exhibited along with the display.
3. Assembly and set-up are to be executed within the stipulated time.
4. Please be informed that, you will only be given time to assemble the dish at the venue, the dish must be prepared before-hand.
Marking Pattern
Appearance:20 Marks
Texture: 20 Marks
Flavour: 20 Marks
Presentation: 20 Marks
Innovation: 20 marks
Total: 100 Marks
1. Participants are required to prepare double portions of each dish: one for the judges’ tasting and evaluation and another for presentation purposes.
2. Prepare a hot main course dish, complete with appropriate garnishes and side dishes.
3. Recipes must be exhibited along with the display.
4. Assembly and set-up are to be executed within the speculated time.
5. Please be informed that, you will only be given time to assemble the dish at the venue, the dish must be prepared before-hand.
6. Make sure to submit the recipes along with your exhibit.
Marking Pattern
Appearance:20 Marks
Texture: 20 Marks
Flavour: 20 Marks
Presentation: 20 Marks
Innovation: 20 marks
Total: 100 Marks
1. Each participant must present two portions of one dessert (hot or cold) – 1 Plate for Tasting and 1 Plate for display, each plate for one person suitable for a la carte service.
2. Recipes must be exhibited along with the display.
3. Assembly and set-up are to be executed within the speculated time.
4. Please be informed that, you will only be given time to assemble the dish at the venue, the dish must be prepared before-hand.
Marking Pattern
Appearance:20 Marks
Texture: 20 Marks
Flavour: 20 Marks
Presentation: 20 Marks
Innovation: 20 marks
Total: 100 Marks