RAMEN COOK-OFF CHALLENGE

The Ramen Cook-Off Challenge is an exciting culinary competition where participants showcase their creativity and skills by preparing a delicious bowl of ramen. The challenge encourages innovation, technique, and presentation while adhering to time constraints and specific guidelines.

Rules and Regulations:

1. Eligibility & Participation

• The competition is open to individuals.
• Each individual must prepare their ramen within the allotted time.

2. Competition Format

• Participants will have 60 minutes to prepare and cook their ramen dish.
• 15 minutes will be given for the presentation.
• The dish must include broth, noodles, toppings, and garnishes.
• Each participant will present one bowl of ramen to the judges.
• The participants have to prepare and display a recipe card for the prepared items.

3. Ingredients & Cooking Guidelines

• All participants must report to Centre of excellence for Culinary Arts 20 minutes before starting of the competition for briefing.
• Participants must bring their own cooking ingredients, equipment and any props or presentation material for the competition. However, Centre of Excellence will be providing the presentation plates if required.
• Use of pre-packaged ramen (instant noodles with seasoning packets) is not allowed unless specified in a special category.
• Cooking must be done on-site; pre-prepared elements (such as broth or toppings) must be approved beforehand.

4. Judging Criteria

Each dish will be evaluated on the following:

1. Taste & Flavour (20 points) – Balance of flavours, seasoning, and overall taste.
2. Presentation (10 points) – Visual appeal and creativity in plating.
3. Originality & Creativity (10 points) – Uniqueness of the recipe.
4. Texture (05 points) – Consistency of broth, firmness of noodles, and texture of toppings.
5. Use of Ingredients (05 points) – Effective and creative use of chosen ingredients.

5. Judging Panel 

• A panel qualified judges will evaluate the dish based on the specified criteria.
• Judges’ decision will be final and cannot be contested.

6. Kitchen Etiquette & Cleanliness

• Participants must maintain hygiene and cleanliness at their stations.
• Safe food handling practices must be followed at all times.
• Any participant found violating health and safety guidelines will be disqualified.

7. Disqualification Rules

• Use of pre-cooked or store-bought ramen broth (unless permitted).
• Failure to present a dish within the time limit.
• Unsportsmanlike behaviour or violation of competition rules.
• Use of restricted or prohibited ingredients (such as allergens if specified by organizers).