Rules & Regulations

I. Objectives

The Lee Kum Kee International Young Chef Chinese Culinary Challenge (hereinafter referred to as “Challenge” or “Competition”) is an all-new international platform where young Chinese culinary chefs from around the world can challenge themselves and learn and interact with each other in order to elevate their skills and create innovative cuisines. At the same time, the competition will help ensure sustainable development of the industry and enhance global Chinese culinary standards.

The first Lee Kum Kee International Young Chef Chinese Culinary Challenge was held in Hong Kong in 2014 to enthusiastic response. With the aim of promoting Chinese cuisine worldwide, Lee Kum Kee plans to organise the third Lee Kum Kee International Young Chef Chinese Culinary Challenge from 18^th – 20^th September, 2018, with the World Federation of Chinese Catering Industry being the steering organiser.

Besides the return of those participating in 2016 (including Australia, Canada, China, France, Hong Kong, Japan, Korea, Macau, Malaysia, Netherlands, Singapore, Taiwan and USA), this year will also be co-organised by restaurant associations/groups and industry leaders from Colombia, Czech Republic, New Zealand, and Philippines making a total of 17 regions participating. Talented young Chinese culinary chefs will be invited to take part in the challenge via a series of interactive activities.

*Unless otherwise stated, the above list is subject to change without notice. The organiser, steering organiser and co-organisers are hereinafter referred to collectively as the “Committee” (excluding the sponsors).

II. Schedule & Locations

The aforementioned competition, dinner and other activities are hereinafter referred to as “Event”.

III. Qualification

1. Contestants must be under the age of 40 (born on 1st January, 1978 or later) and must be current Chinese culinary chefs from a participating region.
2. Contestants must register under their names and must ask a co-organiser from their respective location to approve and certify their applications. Qualification for the competition is non-transferrable. The committee reserves the right to disqualify any contestant who has failed to provide all the required information, has been found guilty of providing false information or been found to be ineligible.
3. A maximum of three(3) contestants will be allowed for each region (up to a total of 51 contestants).

IV. Format

V. Judges

1. The judging committee will comprise seven members. Besides one Lee Kum Kee representative, the rest of the judges will be selected from culinary celebrities and representatives of the organisers. The competition will be supervised by industry professionals.
2. Contestants’ dishes will be identified by a number so that the judging committee cannot distinguish the owner of the dish.
3. The dishes will be served to the judging committee by a neutral party appointed by the committee. Any direct contact between the contestants and judging committee is strictly prohibited.
4. Scoring Standards: the total score for each dish will be 100.
   

   Taste (0-35)	The dish tastes authentic and fresh; the seasoning is just right, highlighting the right amount of flavours, whilst retaining the original flavours of the ingredients; smart use of complex flavour elements.
   Texture (0-25)	Exquisite knife work; ingredients are prepared in an orderly manner; the gravy is consistent; the main and auxiliary ingredients have been matched appropriately; ingredients are cooked in right extent while keeping the texture and highlighting their characteristics.
   Creativity (0-25)	Creative use of sauces; dish is well designed; new innovations and concepts are introduced to current culinary techniques.
   Presentation (0-10)	The colours are natural and pleasing; good presentation and match well with the serving plates.
   Hygiene (0-5)	All ingredients and tools are handled properly; the utensils and serving plates are clean. Any excessive wastage will result in point deduction. Raw and cooked food should be segregated; there is no inedible item in the completed dish.

5. Other awards’ scoring standards:
   • Most Creative Award – the dish with the best creativity score
   • Best Sauce Combination Award – the dish with the best taste score
   • Best Presentation Award – the dish with the best presentation score
   • Best Dish Award (for each main ingredient) – the dish with the best score of the main ingredient
6. Scoring method: the final result for each contestant will be based on the average score of each dish after removing the highest and lowest scores, as well as any point deduction by the on-site supervisors.
7. Awards will not be given to any contestant who is absent or unable to finish or complete the dish within the specific time.
8. Every judge will be instilled with a high sense of responsibility. Judging will be done in an impartial, fair and transparent manner. Communications between judges and contestants will be avoided.
9. Any revision made on a judging form must be countersigned by the corresponding judge.
10. Unless otherwise stated, the committee reserves the right to delete, revise and add any competition rules without notice to or consent of the contestants. The committee’s interpretation of the competition rules shall be final.
11. Contestants are not permitted to engage in any campaigning activity to the judging committee or representatives of the committee without permission.
12. Any decision made by the committee and judging committee shall be final.
13. The committee reserves the right to disqualify any contestant who has failed to comply with the competition rules or is found to be without the right qualifications.

VI. Rules

1. Contestants shall not engage in any commercial promotion of themselves or any third party during the competition period.
2. Attire (including top, hat and apron) will be provided by the committee. However, contestants shall bring black trousers and safety shoes.
3. Contestants must be dressed in a clean and tidy uniform, including the attire provided by the committee and self-prepared black trousers and safety shoes, during the competition period and at the opening and awards ceremonies.
4. Contestants must arrive at the event venue 60 minutes in advance.
5. Any accessories, make-up and nail polish are prohibited during the competition. Contestants are also prohibited from smoking or using their mobile phones during the competition.
6. The committee shall provide reasonable security facilities for the contestants. However, the committee shall not be held liable for any loss or damage of personal belongings during the briefing, competition, awards ceremony and any other activities during the event period.
7. The committee shall provide accommodation upon request. Contestants shall indicate their interest on the registration form to facilitate accommodation booking.

VII. Briefing

1. A briefing will be held on 18th September, 2018 (time TBC) at the Chinese Culinary Institute.
2. The briefing will include:
   • Issue of contestant passes (only contestants with a valid contestant pass will be allowed into the competition venue).
   • Introduction of the competition rules and things to note; contestants must read and understand the terms and regulations carefully before submitting their application.
   • Competition schedule and kitchen arrangement (all contestants must attend the briefing).
   • Tour of competition venue, demonstration of the use of kitchen facilities and other information. Apart from the official competition time allocated, contestants will not be given any additional time to inspect the facilities on the date of the competition.

     Note:The committee will not arrange for a separate briefing and tour for any absentee.

VIII. Application

Application for Lee Kum Kee International Young Chef Chinese Culinary Challenge will start on 15^th April, 2018. Any prospective contestant must complete the application form, participate in the regional competition organised by a co-organiser or seek approval from the co-organiser of the region they are located in and submit all relevant documents by 16^th June, 2018.

For more information, visit www.LKK.com/LKKChallenge.

Note: Prospective contestants must read the terms and regulations carefully. By submitting the application form, contestants will be deemed to have understood and agreed to the activities’ terms and regulations, and the foregoing of certain legal rights (excluding rights stated in the Personal Data (Privacy) Ordinance under the laws of Hong Kong). For any enquiry, please contact the organiser before application or send an email request to LKKchallenge@mastermindevents.com.hk.

IX. Collection & Use of Personal Information, Other Terms & Regulations

1. Contestants acknowledge and agree to the committee’s collection of their personal information for the following purposes:
   1. Eligibility confirmation and identity verification;
   2. Communication of any matter pertaining to the Event;
   3. Collection of feedback on event arrangements, thoughts before and after the Event, and Chinese cuisine cultural exchange (if any) with the contestants during and after the Event; and

   4. Transfer their personal information to food/restaurant/cooking/culinary associations, chambers, institutions, food service providers, and cooking equipment/food/sauce manufacturers, suppliers and distributors (“Permitted Class of Persons”) for direct marketing of food services, cooking equipment, ingredients and/or sauces. For the avoidance of doubt, co-organisers and sponsors belong to the Permitted Class of Persons.

      In the event that a contestant has been disqualified by the committee or has withdrawn from the Event completely or partially for any reason, the right to use the contestant’s personal information for the aforementioned purposes shall not be affected. However, contestants shall have the right to submit a written request to the organiser to enquire or revise their personal information or ask the organiser and/or committee to stop the use of their personal information for direct marketing purposes. Contestants can write or send an email to the following addresses:

      Email: LKKChallenge@LKK.com

      Mailing address: 2-4 Dai Fat Street, Tai Po Industrial Estate, Hong Kong

      The committee will inform and seek consent from contestants again in the event of any changes to the groups using the personal information or usage purposes.

2. The contestants shall be responsible for their own expenses incurred by their travel visa application and flight tickets. Unless otherwise specified herein or otherwise agreed by the committee in writing, the committee shall not be responsible for any expenses incurred by contestants related to the Event including, but not limited to, transportation, accommodation, personal travel arrangements and medical insurance.
3. All contestants must attend and participate in any promotional activities arranged by the organiser including, but not limited to, media interviews and photo taking sessions with local and overseas media, and online interviews. The copyright to any images/videos (if any) of the entries submitted to the organiser and/or committee by the contestants, and recipe, ingredient/sauce lists submitted by the contestants shall belong to the organiser. The organiser shall have unrestricted right for whatever use and the right to duplicate such materials without compensation to the contestants.
4. The organiser reserves the right to allow the local media of different regions to report on the activities, contestants and/or contestants’ entries. The views and opinions expressed during media interviews are those of contestants and do not in any way represent the views and opinions of the committee. Contestants shall not behave in a manner that would adversely affect the rights and reputation of the committee during and after the Event.
5. 130th Best Heritage of the Taste Award, Gold & Silver Award, and Best Dish Award (for each main ingredient) and winners shall provide their detailed recipe(s) to the organiser within two weeks after the end of the competition.
6. The Bronze Award winners shall provide the organiser with a list of Lee Kum Kee sauces used for the contest entry.
7. The organiser shall have the right to use the name, portrait(s), images and recipes of contestants to promote the Event and other similar contests or relevant events in the future.
8. Contestants agree to bear any associated risks during the Event. The committee shall not be held liable for any personal injury, death, and damage or loss of property suffered by the contestants. Contestants agree to deprive themselves of all rights to file for compensation and claims or take legal action against the committee for any personal injury, death, and damage or loss of property suffered. In the event that the committee and/or any third party suffered from personal injury, death, and damage or loss of property due to the negligence or action of any contestant, the contestant shall be liable for such personal injury, death, or damage or loss of property, and shall be wholly liable to any third party claims or lawsuit as well as compensating the affected party.
9. By submitting the application form, contestants are deemed to have understood and agreed to all terms and regulations regarding the Event.
10. These competition rules and regulations are provided in both Chinese and English version. In case of discrepancy, the Chinese version shall prevail.
11. Please visit https://lkkchallenge.lkk.com/LKKChallenge/en/ for the most updated competition rules and regulations.
12. The organiser will announce the detailed main ingredients, other ingredient, seasonings and sauces list by the end of June for contestants’ preparation.