FHAM International Culinary Challenge is the only Culinary Competition that is in compliance with the international body's standards "World Association of Chefs and Societies (WACS)", which makes the only internationally recognized platform for Chefs Working in Maldives to demonstrate their skills and compete each other with the opportunity to be judged by WACS endorsed JURY and received Awards and Certificates certified by WACS.

The Competition is also the Official International Culinary Competition of the "Chefs Guilds of Maldives (CGM)" and is an event supported by the "Chefs Guilds of Lanka (CGL)", Ministry of Tourism Arts and Culture of Maldives, Maldives National Chamber of Commerce and Industries (MNCCI) and Faculty of Hospitality and Tourism Studies of the University of Maldives.

The International Culinary Challenge generally consists of 15 to 20 different classes for the chefs to participate and there has been more than 450 participants from more than 50 different resorts and hotels operating in Maldives taking part in the event annually.

    The International Culinary Challenge stands as the only official International Culinary event of the Chefs Guild of Maldives. This event is organized in collaboration with the Chefs Guild of Lanka and supported by the World Association of Chefs Societies (WACS). This three-day competition attracts around 500 chefs from over 75 resorts representing over 20 nationalities. WACS President Chef. Gissur Gudmundsson, WACS Continental Director for Asia Rick Stephen and WACS Continental Director for Africa & Middle East Thomas Gugler are among the high profile personalities who have graced this event with their presence. The event is judged by WACS certified judges from overseas and Individual organizational achievements at the event will be recognized globally. This event is held to WACS certified standards, while it is a WACS recognised event on the WACS calender. And the only event of this nature in the Maldives.



    STATIC CLASSES

    Class A1 - Petits Fours or Pralines

  • This class must consist of 6 varieties of 4 bite-sized pieces of each type (either Petits Fours or Pralines - total 24 pieces).
  • Each piece to weigh between 12-15 grams
  • 3 items to be out of chocolate.
  • No commercial moulds are allowed. Showpieces should enhance the presentation, and will not be judged.
  • The allocated space for display 90 cm x 60 cm.
  • Individual name of item/ description mentioning the theme is required.
  • Petits Fours or Pralines must stay on display until the end of the show.

    Note: An extra plate of 1 portion of each type (i.e. 6 pieces) identical to those presented must be provided for tasting.
  • Class A2 - Creative Bread Display

  • To present 3 types of bread loaves (one piece each/max 600g each)
  • 3 types of bread rolls (3 pieces each)
  • 3 types of croissants (3 pieces each)
  • 3 types of breakfast pastries (3 pieces each)
  • Total 30 pieces to be displayed with a bread show piece which will be judged.
  • The products will be tasted. Each item should be named and recipe presented.
  • Maximum display area 75 cm x 75 cm

    Note: All preparation to be done at the place of work, an oven will be available for re-heating the bread.


  • Class A3 - Dress the Cake

  • In this class participants have to decorate a pre prepared sponge or butter cake (no pre-cut/shaped). This must be brought by the competitor, of any flavour and to be decorated and completed in the presence of the judge.
  • Time allocated is to complete the decorated cake in 1 hour and 30 minutes.
  • All decorating ingredients must be edible, and mixed on the spot. Sugar can be cooked but not modeled. Sugar syrup is allowed. Chocolate and Royal icing can be pre-prepared.
  • The Sponge or Butter cake must not exceed a 30cm diameter. Only one cake will be allowed.
  • There are no height restrictions for the finished product.
  • The participant must bring all ingredients including small equipment and utensils.
  • All final decorating or finishing to be hand crafted by the participant in the presence of judges. No pre-prepared decorations will be allowed.
  • All cakes will be displayed until the end of the day.

    Note: The organizers will provide workspace 180cm x 90cm, 2 power points (230V) for each competitor. There will be no chiller provided. No food / working items are to be placed on the floor.
  • Class A4 - Wedding Cake Structure

  • 3 layers to incorporate a wedding design – modern, contemporary or themed.
  • 1 of the 3 cakes must be edible. A section of the finished edible cake should be cut for the judges inspection. This must be from the lowest tier of the 3 cakes.
  • The allocated space for display is 75cm x 75cm and should not exceed a height of 90cm.
  • Type written description of the theme to be displayed with the exhibit.

    Note: All decorations must be edible and made entirely by hand with the exception of pillars.


  • Class A5 - Artistic Pastry Showpiece - A

  • To display a showpiece of either; Chocolate, Sugar, Dough Figurine, Pastillage, or Marzipan.
  • A free style show piece made out of the above given ingredients. The choice is given to the participant. Frames and wire support are allowed, but must not be exposed.
  • The allocated space for display will be 40 cm x 40 cm. The completed showpiece will be exhibited until the last day of the event and can be collected at 3.00pm on the last day of the event.
  • Type written description and theme to be displayed with the exhibit.

    Note: Points will be deducted for non-compliance. There are no height restrictions.
  • Class A6 - Artistic Pastry Showpiece - B

  • To display a showpiece of either; salt dough or any other bread dough.
  • A free style show piece made out of salt dough or any other fancy bread dough. The Choice is given to the participant.
  • It is permitted to use wires, supports which should not be visible.
  • The allocated space for display will be 40 cm x 40 cm and the maximum height allocated will be 90cm.
  • Type written description and theme to be displayed with the exhibit.

    Note: Points will be deducted for non-compliance. There are no height restrictions.
  • LIVE CLASSES

    Class B1 - Fruit & Vegetable Carving

  • In this class, it is required for the participant to execute a freestyle, practical exhibit within 1 hour and 30 minutes. Pre- slicing, carving or any kind of preparation of fruits and vegetables before the competition begins will not be permitted.
  • The Work Station space allocated will be 120 cm x 90 cm and the allocated space for display will be 75cm x75 cm.
  • No power tools are allowed. The display exhibit must have a theme or name.
  • Exhibits must be displayed upon completion of practical work and can be removed after 07.00 pm on each day.
  • Judging will not be based on bulky, overcrowded, untidy combination of fruits and vegetables, but strictly focused on fine intricate details of artistic skills.

    Note: Only the carved fruit or vegetable to be on display for judging.
  • Class B2 - Docello Creative Dessert

  • In this class, it is required to prepare and present 2 different desserts in one hour. One hot and one cold for 2 persons. One must be prepared with Docello dessert pre mix as a main component. Docello dessert pre mix will be supplied at the competition venue by the sponsors.
  • All garnishes and final touches to be done in the presence of the judges. No pre-prepared decorations, showpieces or garnishes will be allowed.
  • The participant must bring all ingredients for the preparation and presentation.
  • To present food in appropriate plates with garnishes.
  • The judges will check all mise-en-place prior to the commencement of cooking.
  • Judges reserve the right to disqualify the participant if the ingredients are deemed unfit for consumption.

    Note: Displays should be named and recipe should be presented to the judges.


  • Class B3 - Roti Snack Creation

  • To prepare and present within 45 minutes using Paratha, Chapati and Naan, one snack x two potions of each of the above Roti's suitable for a Coffee shop / Bistro.
  • Dishes should comprise a seafood, a meat (meat and poultry) and a vegetable dish. The snacks should be plated with necessary garnishes.
  • The sponsor will provide frozen Roti's on location.
  • All other ingredients and plates to be brought in by the competitors.

    Note: Displays should be named and recipe should be presented to the judges.
  • Class B4 - Appetizers - Hot or Cold

  • To prepare and present within 20 minutes, 2 different appetizers (hot or cold) 2 portions of each.
  • All other ingredients to be supplied by the competitor.
  • To present food in appropriate plates with garnishes.
  • The judges will check all mise-en-place prior to the commencement of preparation.

    Notes: Judges reserve the right to disqualify the participant if the ingredients are deemed unfit for consumption.


  • Class B5 - Lamb - Hot Cooking

  • Participants to prepare and present in 40 minutes.
  • A main course (Hot) with an appropriate garnish.
  • The participant must prepare 2 portions of each dish and present it on separate plates.
  • The type of lamb provided in this class will be notified upon confirmation of participation.
  • The participant must bring in all other ingredients.
  • To present food in appropriate plates with garnishes.
  • The judges will check all mise-en-place prior to the commencement of cooking.

    Note: Judges reserve the right to disqualify the participant if the ingredients are deemed unfit for consumption.
  • Class B6 - Seafood - Hot Cooking

  • Participants to prepare and present in 40 minutes.
  • A main course (Hot) with an appropriate garnish.
  • The participant must prepare 2 portions of each dish and present it on separate plates.
  • The type of seafood provided in this class will be notified upon confirmation of participation.
  • The participant must bring in all other ingredients.
  • To present food in appropriate plates with garnishes.
  • The judges will check all mise-en-place prior to the commencement of cooking.

    Note: Judges reserve the right to disqualify the participant if the ingredients are deemed unfit for consumption.


  • Class B7 - Poultry - Hot Cooking

  • Participants to prepare and present in 40 minutes.
  • A main course (Hot) with an appropriate garnish.
  • The participant must prepare 2 portions of each dish and present it on separate plates.
  • The type of poultry provided in this class will be notified upon confirmation of participation.
  • The participant must bring in all other ingredients.
  • To present food in appropriate plates with garnishes.
  • The judges will check all mise-en-place prior to the commencement of cooking.

    Note: Judges reserve the right to disqualify the participant if the ingredients are deemed unfit for consumption.
  • Class B8 - Beef - Hot Cooking

  • Participants to prepare and present in 40 minutes.
  • A main course (Hot) with an appropriate garnish.
  • The participant must prepare 2 portions of each dish and present it on separate plates.
  • The type of beef provided in this class will be notified upon confirmation of participation.
  • The participant must bring in all other ingredients.
  • To present food in appropriate plates with garnishes.
  • The judges will check all mise-en-place prior to the commencement of cooking.

    Note: Judges reserve the right to disqualify the participant if the ingredients are deemed unfit for consumption.


  • Class B9 - Biryani Dish

  • Participants to prepare and present in one hour and fifteen minutes.
  • A non vegetarian Biryani Dish (no sea food) with 2 traditional accompaniments.
  • The participant must prepare 2 portions of each dish and present it on separate plates.
  • Kohinoor Biryani Rice will be made available by the sponsor on site.
  • The participant must bring in all other ingredients.
  • To present food in appropriate plates with garnishes.
  • The judges will check all mise-en-place prior to the commencement of cooking.
  • Judges reserve the right to disqualify the participant if the ingredients are deemed unfit for consumption.
  • Class B10 - Maldivian Finger Food Platter

  • To prepare and present within 1 hour, 3 different Maldivian tea snacks (2 portions presented on 2 individual plates).
  • The participant must bring all ingredients for the preparation and presentation.
  • Preparation, garnishes and final touches to be done in the presence of the judges.
  • To present food in appropriate plates with garnishes.
  • All the participants should display the dish with name tags and the recipe should be presented to the judges.
  • The judges will check all mise-en-place prior to the commencement of cooking. Judges reserve the right to disqualify the participant if the ingredients are deemed unfit for consumption.

    Note: Judges will focus on truly imaginative creations and traditional Maldivian flavour.


  • Class B11 - Creative Maldivian Meal (3 Course)

  • To prepare and present a 3 course meal (Hot or cold Appetizer, Main Course, Dessert)
  • The time allocated for preparation and presentation is 1 hour 30 minutes
  • The participant must prepare 2 portions of each dish and present it on separate plates for display and judging.
  • The menu composition to be a combination of meat/poultry/seafood and accompaniments.
  • The completed dish to be presented in appropriate dishes and to be served contemporary style.
  • It is mandatory to use seafood in one of the courses.
  • The dessert should be a creation with a touch of Maldivian sweet served hot or cold.
  • A copy of the recipes to be submitted to kitchen manager and the judges.
  • All teams should bring all ingredients meat / seafood etc in cold boxes and maintain high standards of hygiene during cooking.
  • Class B12 - The Young Chef

  • To prepare and present within 1 ½ hours, 1 main course dish free style and 1 dessert, 2 portions of each presented on individual plates.
  • All ingredients and plates to be supplied by the competitor.
  • The competitor should be below 25 years of age on the day of the competition.

    Note: Recipe is required to be presented for judging.


  • Class B13 - Nescafe Creative Coffee

  • To produce 2 creative types of coffee – one cold and one hot of the competitors own choice (02 of each) for presentation and tasting within 20 minutes.
  • Coffee supplied by the sponsor (Nestle Nescafe to be used).
  • Pre prepared coffee is allowed for the Cold Coffee presentation.
  • Nestle Nescafe will be provided by the sponsor on the day of the competition.
  • All other ingredients, presentation material to be of the competitors own choice. (utencils, garnishes, crockery, glassware, etc.)
  • The organizers will provide the following
    a) 2x6x3'work table with one 5 amp plug base.
    b) A boiler with hot water.
  • Class B14 - Team Event - Hot Cooking / Desserts

    A team of two chefs from the same organization to prepare and present an Appetizer, a Hot Main Course and a Desert within an hour as follows.


    Hot Cooking

  • An appetizer (Hot or Cold) and Main course (Hot) with an appropriate garnish.
  • The participant must prepare 2 portions of each dish and present it on separate plates.
  • The type of meat & poultry provided in this class will be notified together with the sponsor's product list upon confirmation of participation.
  • The participant must bring ingredients required for the dish.
  • To present food in appropriate plates with garnishes.
  • The judges will check all mise-en-place prior to the commencement of cooking.
  • Judges reserve the right to disqualify the participant if the ingredients are deemed unfit for consumption.

    Note: All the participants should display the menu and the recipe to the judges.


  • Creative Dessert

  • In this class, it is required to prepare and present 1 (hot or cold) Dessert for 2 persons of the competitors own choice.
  • All garnishes and final touches to be done in the presence of the judges. No pre-prepared decorations, showpieces or garnishes will be allowed.
  • The participant must bring all ingredients for the preparation and presentation.
  • To present food in appropriate plates with garnishes.
  • The judges will check all mise-en-place prior to the commencement of cooking. Judges reserve the right to disqualify the participant if the ingredients are deemed unfit for consumption.
  • All the participants should display the menu and the recipe to the judges.
    Please note the following rules and regulations are strictly to be adhered by all participating organizations and competitors for a smooth and professional contest to be carried out. It is the responsibility of all the PARTICIPATING ESTABLISHMENT'S Executive Chefs and/or Departmental Heads involved in the competition to educate and brief their respective participants on the rules and regulations of the competition to avoid any misunderstanding.

    ALL ENTRIES for categories will be confirmed only upon receipt of the participation fee. A ticket will be issued for each entry. This ticket will have to be presented onsite at the registration desk on the day of the event. Upon presenting the ticket each participant will be given a participation badge for each entry with a competitor number.

    PLEASE FOLLOW THE RULES CAREFULLY:

    1. Every exhibit must be a bona fide work of the individual competitor.

    2. An individual competitor can participate in as many classes as he/she wishes but is restricted to one entry in any one class.

    3. No change of class will be allowed after the closing date of entries. In case of cancellation of participation due to unforeseen circumstances, the organizers should be notified immediately. Fees will not be refunded.

    4. Fees once paid will not be refunded under any circumstances. However if a competitor is unable to be present, a substituted competitor may be accepted as long as the Organizers have been notified before the 20th of July 2016.

    5. In the event a competitor should change employers or the address/contact details, it is compulsory to notify the organizers. In the event a competitor does not notify the organizers, his/her participation shall be cancelled.

    6. Submission of the application form shall mean that the competitor agrees to abide by the Rules & Regulations of FHAM 2016 International Culinary Challenge.

    7. Entries for all classes are accepted on a first come-first served basis. Please note that with limited Display/Work/Kitchen areas, all Classes are usually filled before the stipulated deadline for entries.

    8. The Organizers reserve the right to rescind, modify or add on to any of the above rules and regulations and their interpretation of this is final. The Organizers reserve the right to limit the number of entries per class or amend a competition section, modify any rules, cancel any class or competition, or cancel/postpone the whole competition should it be deemed necessary.

    9. Competitors who bring their exhibits on the wrong day/ time shall not be judged. Please refer to the final competition schedule for your competition date & time. Competitors are responsible for their own exhibits and should ensure that these are made available for judging on the day and time specified.

    10. Please note that entries will be DISQUALIFIED if the complete display is not kept within the space limit specified in the category of classes.

    11. All Competitors should register with the secretariat at least 2 hours before the scheduled time of their respective event, as per the competition time table to collect their participation badge. Competitors should produce a valid Photo I D (Passport etc.) at the time of registration.

    12. All exhibits for static category must be set up and ready for judging 1 hour prior to the scheduled time of the event.

    13. Competitors in the live category should report to the Kitchen Manager 1 hour prior to the schedule time of the event.

    14. The organizers, while taking all reasonable precautions, shall not under any circumstances be held liable or responsible for the loss or damage of any exhibits, goods or personal effects, loss of equipment or utensils of the competitors.

    15. Competitors are to be present at their allocated display area by 6.00 p.m. each day to prepare for removal of their exhibits and utensils. The organizers reserve the right to dispose of uncollected exhibits.

    16. As per the individual category requirement a theme or name should be given to the exhibit.

    17. Competitors, their helpers and chefs are requested to wear a full, freshly laundered chef's uniform during the competition.

    18. Participant's uniforms in all live/static categories should be white and not have any hotel/resort logos or visible identification at all time.

    19. No one will be allowed to intervene during judging and no appeals will be entertained. Judges decision is final and no changes will be made after final results are issued.

    20. The organizers reserve all rights to recipes, menus, videos, photographs, sound recordings, etc. used in the event. Any publication, reproduction or copying of same can only be made with the approval of the organizers.

    21. Judging of prepared dishes begins with an assessment of the recipe. Make sure to place it by the side of the display. For the displayed exhibits a theme or name must be given.

    22. All live category participants should handover one copy of the recipe to the kitchen manager at the registration desk and the other copy to the judges.

    23. Keep your written descriptions as brief as possible without losing clarity. You are allowed to have someone else do the written description for you. No points will be given for writing/displaying of menus/descriptions/recipes.

    24. Notes for pre preparation for the hot cooking competition a. Basic sauces, stocks and dough can be brought in. b. 80% of all raw food items can be trimmed, cut and marinated, the balance 20% to be done on the spot.

    25. Judges will mark the working conditions and hygiene levels at all times. All items on the presentation plate should be edible.

    26. Each competitor has to bring his / her own raw and unprocessed commodities unless other than if it is provided by the sponsor. Ingredients will be inspected prior to the competition.

    27. Organizers will provide working tables/5amp plug base together with a two burner gas cooker for each hot cooking station. Ovens and refrigerators will also be available on a sharing basis.

    28. The Organizers reserve the right to remove display exhibits if deterioration beyond acceptable standards has taken place.

    29. All Gold medal winners together with all 1st, 2nd and 3rd placed participants will be invited to the Main Awards Ceremony of the FHAM Exhibition & International Culinary Challenge 2016. Trophies, medals and certificates will be presented to them at this event. All other participants will be awarded their medals and certificates at an Awards Ceremony at the Dharubaaruge, the competition premises. The venue of the Main Awards Ceremony will also be advised in due course.

    30. The competitors must ensure their presence (or that of a representative) at the awards ceremony to collect awards. All awards are to be accepted in chef's/team uniforms. Any trophy/ medal/certificate that are not accepted at the ceremony will be forfeited three weeks after the event.

    31. No changes/alterations to names will be done on competition days. For any changes/alterations please report to Dhivehi Expo Services (Pvt) Ltd., on mkt@cdcevents.net through the participant's respective department head in writing.

    32. The competitor shall receive his/her participation time along with the final programme schedule in due course.



    Class A1 - Petits Fours or Pralines
    Taste & Texture 0 - 30 points
    Variety 0 - 10 points
    Presentation, Overall Impression 0 - 20 points
    Correct Preparation and Naming 0 - 20 points
    Practical and Up-To-Date Serving 0 - 20 points
    Class A2 - Creative Bread Display
    Professional Skill 0 - 30 points
    Creativity 0 - 50 points
    Taste 0 - 20 points
    Class A3 - Dress the Cake
    Mise-en-place and Cleanliness 0 - 10 points
    Correct Professional Preparation 0 - 30 points
    Arrangement and Presentation/ Innovation 0 - 20 points
    Taste 0 - 40 points
    Class A4 - Wedding Cake Structure
    Presentation & innovation 0 - 20 points
    Composition 0 - 20 points
    Correct professional preparation,
    skills, techniques
    0 - 40 points
    Serving arrangement 0 - 20 points
    Class A5 - Artistic Pastry Showpiece - A
    Presentation & innovation 0 - 20 points
    Composition 0 - 20 points
    Correct professional preparation,
    skills, techniques
    0 - 40 points
    Serving arrangement 0 - 20 points
    Class A6 Artistic Pastry Showpiece - B
    Presentation & innovation 0 - 20 points
    Composition 0 - 20 points
    Correct professional preparation,
    skills, techniques
    0 - 40 points
    Serving arrangement 0 - 20 points
    Class B1 - Fruit / Vegetable Carving
    Presentation and General Impression 0 - 40 points
    Technique and Degree of Difficulty 0 - 60 points
    Class B2 - Docello Creative Dessert – Live
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points
    Class B3 - Roti Snack Creation
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points
    Class B4 - Appetizers - Hot or cold
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points
    Class B5 - Lamb - Hot Cooking
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points
    Class B6 - Seafood - Hot Cooking
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points
    Class B7 Poultry - Hot Cooking
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points
    Class B8 Beef - Hot Cooking
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points
    Class B9 - Biryani Dish
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points
    Class B10 - Maldivian Finger Food Platter
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points
    Class B11 - Creative Maldivian Meal (3 Course)
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points
    Class B12 - The Young Chef
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points
    Class B13 - NESCAFE Creative Coffee
    Appearance/ presentation 25 points
    Taste/ Harmony 50 points
    Showmanship 25 points
    TOTAL 100 POINTS
    DEDUCTIONS
    Drop 2 points
    Spill 1 points
    Break 5 points
    Misc 2 points
    Class B14 - Team Event - Hot Cooking / Desserts
    Mise en place 0 - 10 points
    Correct professional
    preparation
    (Hygine, Working skill/
    techniques, Kitchen organization)
    0 - 25 points
    Service 0 - 05 points
    Presentation 0 - 10 points
    Taste 0 - 50 points