“2016 World Championship of Cookery in Taipei“ Pamphlet

I. Overview of the Contest:

World Championship of Cookery in Taipei has been taking place for the eight years since 2007. For the past few years, over 2000 leaders and chefs of Chinese Cuisine from more than 12 countries in the world gathered in Taiwan, turning Taiwan into an excellent platform for international exchange. Chefs from all over the world, thus, have an opportunity to learn from each other and exchange cooking skills. Moreover, this Contest also invites people from every corner of the world to understand the diversity and inclusiveness of Taiwanese food culture more in depth, which further promotes the development and exchange of international cuisine.

Meanwhile, the nature of fairness and justice in the Contest has created many young chefs who become spotlights on TVs and make their name known over the past years. Such phenomena have created indefinite marketing opportunities for awarded chefs and their restaurants, skyrocketing their business. Furthermore, Chinese cuisine chefs from all over the world gather in Taiwan to compete for the title of World Cookery King which also becomes the most glorious title for Taiwanese Chefs.

Chinese cuisine has been the main theme of the past contests. However, the pervasive concept of global village and convenient transportation among the international has diversified the current food cultural around the globe, which further flourishes the development of Japanese, Western, Thai, and Southeast Asian cuisine. Thus, this year’s competition particularly includes categories of Food Carving Art, Western Cuisine, and Fujian Cuisine for individual contests, which is to provide chefs professionalizing in culinary relevant areas with an opportunity to be known and broaden their horizon. It is also hoped that by adding Fujian cuisine as one of themes in this contest could enable young chefs to know more about traditional Taiwanese cuisine that is evolved from Fujian area. Furthermore, as young chefs are the future manpower for our culinary and catering industry, preparing students in food and beverage management major with more practices, broadened vision, and more encouragement is indispensable. Particularly when the gap in culinary professionals becomes a serious issue around the world, nurturing outstanding young chefs actively becomes the most important lesson for any country to promote tourism and food culture. Therefore, in School Team contest, it is hoped that teachers and students can work together to write an inspiring and glorious story for culinary and catering industry. It is also hoped that with the Contest’s honor and campaign, more outstanding young chefs can join one of the most important part of every country’s tourism industry – Food Culture.

Professional Team, Japanese Cuisine, and Creative Cuisine Duo have always been the main theme of the Contest as well as the major competitions that catch the most eyes and facilitate international culinary exchange the most. We cannot miss them in this year’s contest, so stay tuned for exquisite culinary skills from expert cooks from all over the world.

Over the years, World Championship Cookery in Taiwan has been receiving long-term support from national and international predecessors and leaders of relevant groups in culinary and catering business. The organizer here wants to express the deepest gratitude for them, and meanwhile, with our endeavor, more people will witness our achievement, acclaim for us, and continue supporting us! We hope people in the field of culinary and catering business around the world will applaud for us!

The title of “World Champion Chief” is waiting for you to challenge!

II. History of the Contest

1. June 2007 With the great support from Mayor of Taipei City, Lung-Pin Hau, and Commissioner of Department of Labor, Taipei City Government, Ying-Kuei, Su, World Champion of Cookery in Taipei was kicked off in Taipei World Trade Center Hall 2, which attracted a crowd of people.

2. June 2009 The second year of the Contest was taken place in Taipei World Trade Center Hall 2, inviting excellent chefs from 6 countries and regions to participate in international invitational contest. It was a four-day contest with famous restaurants and prestigious chefs gathering in Taipei, which attracted 60,000 people to visit the Contest.

3. June 2011 The four-day Contest was taken place in Taipei Expo Dome and co-organized with the International Exchange Association of Renowned Chinese Cuisine Chefs. President of World Federation of Chinese Catering Industry, Liu Yang and over 600 leaders of Chinese cuisine around the world visited the Contest. Also excellent chefs from 10 countries and regions participate in this largest-scaled international culinary and catering contest in Taiwan. Although the plasticizer storm affected the number of visitors, the Contest still served as a good demonstrative platform for the overall international exchange in culinary and catering business as well as an effective campaign to show the influence of Taiwanese food on the international arena.

4. April 2012 The International Exchange Association of Renowned Chinese Cuisine Chefs held its annual convention in Huaxi Village, Jiangsu and, meanwhile, hosted 2013 World Master Chef Championship, Huaxi Jiangsu. The organizing team of the Contest invited Professor Chin-Ping Hsu, of Shih Chien University, Associate Professor Lieh-Ching Wu, Department Chair of Hospitality Management in National Penghu University of Science and Technology, renowned gourmet Huan-Hsin Shu, and senior chef Hua-Chiu Chang to assist in the whole Contest. The close cooperation with the team of Huaxi Village enabled the debut cross-country cooperated Contest to complete successfully.

5. June 2013 As the participant number of international leaders in culinary and catering field andexcellent chefs is increasing, and culinary-and-catering-business related exhibitions, such as Taipei International Food Show hosted by TAITRA, has been organized for decades, the four-day Contest matched up to the date of the Show in order to enable visitors and participants of national and international culinary and catering business know more about the development of Taiwan’s food industry. The static exhibition and the dynamic competition for chefs around the world made World Championship of Cookery in Taiwan more appealing. The Contest, as an international exchange platform for culinary and catering business, also makes chefs from the globe are eager to participate in and compete for the highest honor. The Contest, thus, becomes an indicative competition for chefs.

6. April 2015 The International Exchange Association of Renowned Chinese Cuisine Chefs held its annual convention in Shanghai and relevant competition. The organizing team of the Contest invited Professor Chin-Ping Hsu, Associate Professor Lieh-Ching Wu, and senior chef Hua-Chiu Chang to assist in the Contest. Meanwhile, the Federation accepted the applications of participants from Taiwan.

III. Cooperation Organizations of 2016 World Championship of Cookery in Taipei

Organizer: Chung Hua Taipei Dining Association

Co-Organizer: The International Exchange Association of Renowned Chinese Cuisine Chefs

** Invite dining-related teams from other countries and regions to serve as supporting organizers of the Contest.

** Important leaders of other dining-related teams and associations are invited to serve as the contest committee.

Other cooperative organizations will be confirmed, and the announcement will be posted on the official website of the Contest.

IV. Content of the Contest:

  1. Date of the Contest: June 12 – 16, 2016

(Estimated Date. Please check the official website for correct dates and schedule of the Contest.)

  1. Date of Information Meeting: June 11, 2016

(Estimated Date. Please check the official website for correct dates and schedule of the Contest.)

  1. Date of the Event: June 11 – 16, 2016

(Estimated Date. Please check the official website for correct dates and schedule of the Contest.)

  1. Types and Venue of the Contest:

Individual Contests – Fijian Cuisine, Western Cuisine, Food Carving Art

Duo Contests – Japanese Cuisine Duo, Creative Cuisine Duo

Team Contests – Professional Team, School Team

※Any categories that are registered by less than eight teams will be canceled, and contestants can be transferred to other categories and continue their competition.

V. Qualification:

5-1. All contestants should be 16 years old and above (Born before June 11, 2000).

5-2. School Teams: Four people in a team. Up to two teams from each school.

☆ Team members should be four current students. (School teachers can make up teams and participate as Professional Teams)

☆ Students from national and international culinary schools are encouraged to participate in the Contest as teams.

☆ Student contestants should be no more than 22 years old (Born after June 11, 1994).

5-3. Professional Team: Four people in a team. All contestants should be in-service in the same unit and participate in the Contest with the name of the unit. If contestants of a team serve in different units, then they should participate in the Contest with non-unit name. Teams that win the prize will be awarded with one trophy for the whole team, and individual medals and certificates of award (one certificate for each team member).

☆ Contestants need to provide verification of employment for an legally established (such as a copy of the verification certificate of registering as a profit organization or an association)

5-4. Application deadline for all types is on April 15, 2016 (Friday) by 5 p.m. and in accordance with the time when the application is sent to preparatory committee.

5-5. The restriction to the number of teams is based on the limited space in the venue. Therefore, contestants for three categories in Individual Contests, Japanese Cuisine Duo, and Creative Cuisine Duo are up to 24 individuals (or teams), and Professional Team and School Team are up to 24 (teams). The priority goes to those who complete application procedures and payment. (International teams can pay when they report to the organizer but should complete application procedures before April 15, 2016.)

5-6. Registration fee for Individual Team is $3,000 NTD per contestant (USD 100 for each international contestant); $4,500 NTD for each team of Japanese Cuisine Duo and Creative Cuisine Duo (USD 150 for each international team); $8,000 NTD for each School Team (USD 270 for each international team); and $12,000 NTD for each Professional Team (USD400 for each international team). After application procedures and payment are completed, the organizer will issue verification.

5-7. All contestants should be the same as stated on applications without any substitute. Relevant verification should be provided 7 days before the Contest if any significant circumstances occur.

5-8. Application:

☆ All teams should fill in the application form created by the Association and mail or submit it in person to the registration site by April 15, 2016 (Friday). Email a copy of the application form to the Association in order to let the organizer to continue the subsequent work. Late registration will be processed and received penalty according to rules of violation.

☆ Information of Contestants [AppendixⅠ-1 and Appendix I-2]－ Attach a photograph, and provide email address, contact phone number, and cell phone number.

☆ Competition Consent Form [AppendixⅠ-3]

☆ Recipes and Cooking Instructions [ AppendixⅠ-4]－ Please use Word software to prepare paperwork for western cuisine recipes and on-site cooking instructions occurred an hour before the competition for professional teams.

☆ Dish Card Design for the Contest – Every dish requires three cards (the template is shown below). One card of 19cm by 7cm is needed for display. Two cards of 13.5cm by 5cm are needed and can stand on the table for judges and photo taking. The requirements for the content on dish cards include: both Chinese and Japanese should be on dish cards for Japanese Cuisine Duo; both Chinese and English should be on dish cards for Western Cuisine; and Chinese should be on dish cards for Fujian Cuisine, Food Carving Art, Creative Cuisine Duo, School Team, and Professional Team.

☆Please download relevant application forms from the official website: http：//

☆ Contestants who intend to change the dish title should make a request to the organizer 20 days before the date of Contest (before May 20) for name change and attach recipes and cooking instructions, and dish cards by emailing them to the organizer. Making a request via telephone and fax will not be accepted. Late requests will result in contestants’ point deduction according to contest rules, and contestants should make their dish cards on site (As stated in 6-7-3). (Dish cards for Western Cuisine and Professional Team will be made by the organizer.)

☆ Registration and Mailing Address:

Receiver: 2016 World Championship of Cookery in Taipei Preparatory Committee

Chinese Address: 11494 台北市內湖區舊宗路1段16號3樓(三合一商業大樓)

English address：3F.,No.16,Sec.1,Jiuzong Rd.,Neihu Dist.,Taipei

City 11494,Taiwan (R.O.C.)

TEL：+886-2-27961234#322

FAX：+886-2-27901266

E-mail：

Branch and Account Number for Payment Transfer:

Hua Nan Bank(008) Chung Hua Road Branch 148-20-0291696 Chung Hua Taipei Dining Association

VI. Contest Rules:

6-1. The Contest is from June 12, 2016 (Sunday) to June 16, 2016 (Thursday) with 5 days for Individual and Team contests. The exact date and schedule of the Contest will be adjusted in accordance with the number of contestants. The organizer will update the information and announce it.

6-2. Contestants should wear chef uniforms during the Contest. Every contestant will receive on-site gifts of chef toque and apron from the organizer so that contestants can wear them to attend the Contest and award ceremony.

6-3. The organizer will inform each team of its contest schedule on May 31, 2016 (February), and the schedule will also be posted on the Contest’s official website: http：//

6-4. Information meeting for international contestants will be on June 11, 2016 (Saturday) (Time, location, and contest time will be announced at the same time). Cooking station for each participant team will be determined by lots drawing right after the meeting. Cooking stations for international contestants and unreported contestants will be determined by Preparatory Committee who will draw lots on behalf of them.

6-5. Contest Venue and Access Regulations

6-5-1. Contestants have to show identification pass to enter the contest venue.

6-5-2. Contestants should dress up according to the organizer’s regulations. Contestants cannot wear watches, accessories, makeup, and nail polish. Smoking, chewing betel nuts, and using cell phone are forbidden.

6-6. Regulations of Contest Procedures

6-6-1. Contestants should report to the organizer according to scheduled time to prepare and examine ingredients before the Contest.

6-6-2. Contestant teams should enter the venue 15 minutes before the Contest and participate in pre-contest presentation given by Head Judge.

6-6-3. The first chime (whistle) means that the Contest begins.

6-6-4. Reminders will be given at 10 minutes before the Contest ends.

6-6-5. The second chime (whistle) means that time is up and the Contest ends. All actions carried out for food preparation must be stopped immediately, and contestants should clean up their cooking station. All supplies prepared by contestants should be withdrawn.

6-7. Regulations for Ingredients, Utensils, and Cooking Processes

6-7-1. The organizer will provide contestants in Fujian Cuisine Individual Contest, Japanese Cuisine Duo Contest, Creative Cuisine Duo Contest, and School Team Contest with main ingredients. Other ingredients and special spices should be prepared by contestants, but contraband goods and reserved fauna and flora are forbidden.

Main and other ingredients as well as spices for Western Cuisine Individual Contest and Professional Team Contest will be provided by the organizer. Contestants are allowed to bring knife sets and cooking utensils only.

6-7-2. Contestants should cook all dishes on-site during the Contest. The amount of dishes for final presentation will be divided into “For Display Use, and For Judge Use” according to regulations for contest types. All contents in presented dishes, including decorations and carvings should be edible without any artificial colors and chemical additives (such as artificial spices, MSG, defoamers, emulsifiers, and etc.).

6-7-3. Dish cards used in the Contest should be prepared by Contestants. Three dish cards are needed for one dish for display use and judges’ use. There should be one 19cm-by 7cm dish card for display, and two 13.5cm-by-5cm dish cards for judges’ use. All dish cards should be able to erect on the display table, and the content of dish cards should include dish title (Both Chinese and Japanese are juxtaposed on dish cards for Japanese Cuisine Contest. Both Chinese and English should are juxtaposed on dish cards for Western Cuisine Contest. Chinese should be on dish cards for Fujian Cuisine Contest, Food Carving Art Contest, Creative Cuisine Duo Contest, and School Team Contest.) All dish cards should be submitted along with application forms. (Dish cards for Western Cuisine Contest and Professional Team Contest will be provided by the organizer.)