Competition Brief

Your challenge is to create a two-course meal that aligns with the sustainability theme, a chosen dietary preference (such as vegetarian, vegan, gluten-free, lactose-free, or pescatarian) and suitable to be possibly added to the menu of the Pirata Group of restaurants.

Duration 

2 hours 

Juniors Appetizer & Dessert

 Seniors  Main Course & Dessert

Judging Criteria: 

Commitment to sustainability (10%)

Creativity & Innovation (20%)

Culinary skills (30%)

Taste( 30%)

Presentation (10%)

Guest judges from Pirata Group:

Kyle Lee - Executive Chef, Honjokko

Stephan Joubert - Executive Chef, Tokyolima