JUDGING CRITERIA

 

Nestlé Professional continues to set the standard high and without doubt will see entrants whipping up innovative dishes of the highest quality. The Maggi Wok Bersamamu competition will be judged by luminaries of the Malaysian food and beverage industry.

The Judges

We are honoured to have some of the most distinguished chefs and leaders of the industry to appraise the quality of the dishes submitted for this competition. There's no better time than now to show what you are capable of cooking!

Chef Bob (Kamaruddin Bin Adnin)
President of Professional Culinaire Association (PCA) Malaysia

Chef Kamaruddin has had an illustrious career in hotels and cruises since 1995. He is currently Corporate Executive Chef with MasAwana Sdn Bhd, a company specializing in inflight catering services and other hospitality services for the airline industry.

An active figure in the Chef Association in Malaysia (National body), he is also the President of Professional Culinaire Association (PCA), a voting member of the World Association of Chefs Societies and also certified by World Association of Societies as Level B judge

Chef Yong
Vice President Pan Malaysian Koo Soo Restaurants and Chefs Association

A multiple award winning chef who is also the Vice Chairman of the World Chinese Cuisine Association. He has represented Malaysia in many competitions amongst which he was crowned Overall Champion of Asian Chef Cooking Challenge 2015 as well as winning the Gold Award for World Golden Chefs Award.

Chef Audee Cheah PKT, PJK
President of Penang Chefs Association, WORLDCHEFS Certified Judge - A Level 2018-2023

An International award-winning Chef, who is the currently the President of Penang Chefs Association with over 30 years of culinary experiences working in various star rated hotels and restaurants. He was named Chef of the Year 2004 by the Chefs Association of Malaysia, Penang Chapter and Chef of the Year 2015 by Penang Chefs Association.

Chef Audee has also led a team to win the overall Champion in the 3rd Thailand Culinary World Challenge 2015 and second runner-up during the Taiwan TCAC Culinary Challenge 2016.

Mr. Sam Cheah
Ex-President of Malaysian Hotel Association

Mr. Cheah brings more than 40 years of hospitality experience with him, having previously served MAH as Honorary Secretary-General for six terms and then as President from 2014 till 2019, as well as President for ASEAN Tourism Association (ASEANTA) from 2017 till 2019.

He was also an Industry Advisory Panel panel member for TVET under the Ministry of Education Malaysia alongside other hospitality universities and colleges. In his longest stint prior to representing the USCI Hotels & Convention as the Owner's Representative, he served nearly 30 years with Kuala Lumpur International Group of Hotels as General Manager.

Chef Ricky Chan
Business Development Manager and Corporate Executive Chef

Chef Ricky has over 20 years working experience in 5-star hotels as an Executive Chef. He is the creative force behind the creation of NESTLÉ PROFESSIONAL’s many exquisite recipes and products development for the past 8 years and was transferred to sales as Area Business Manager before returning to this new role since May 2018.

His many achievements include being in the Chaine de Rotisseurs, Salon Culinary Malaysia and Singapore and has also represented Malaysia for a Tourism Malaysia Food Promotion overseas and being chosen to sit in as a Certified Judge B for World Association of Chefs Societies.

Scoring Criteria

 

 

OVERALL PRESENTATION

MAXIMUM MARKS

Clarity of instructions and cooking flow
20
Hygiene and preparation
15
Quality of video
5
Grooming (Chef's overall look)
5

APPETISER OR MAIN COURSE

MAXIMUM MARKS

Serving method and presentation (Plating)

Fresh and colourful, easy to eat closely placed items for maintaining temperature, hot/cold serving plate, stylistic but practical

15
Menu and ingredients compatibility (Recipe)

Do the recipe ingredients compliment each other in colour, flavour and texture? Are the ingredients balanced in size and amount?

20
Creativity and practicality

Is the dish creative, showing something new or an old idea modernised? Can the dish be prepared for a party of 40 people?

10
Display of participating MAGGI® SKUs

Are the products facing the right direction or placed prominently? Are the products creatively used?

10