一、競賽規則Competition rules

1、參賽者需於規定時間至現場完成檢錄，逾時即喪失競賽資格，競賽過程需著整齊廚師服、圍裙、 廚師帽及工作鞋進行比賽。服裝不得露出參賽者大名及可辨別身份之記號，以示公正。 Contestants must complete the check-in at the site within the specified time.
Contestants who do not completely check in on time will be disqualified.
During the competition, they must wear chef's uniforms, aprons, chef's hats, and work shoes. The clothing must not reveal the contestant's name and identification.
2、參賽者需於大會公告限時 60 分鐘內完成展台陳列，未於時間內完成動作之參賽組別，評審將依狀況給予扣分，競賽過程中使用之料理器具、裝盛 餐盤器皿皆由參賽者自備，成品需上膠陳列，展台佈置不計分。 Contestants who fail to finish cooking and the presentation within 60 minutes will lose points. The contestants need to bring their own flatware/china for the presentation. The finished products need to be glued and displayed at the booth. Booth decoration is not part of the evaluation.
3、競賽現場參賽者提供自行列印中英文食譜各 2 份、菜名卡 1 分，做為評審評鑑時參考依據， 食譜表格需依大會提供之格式撰寫，如無提供食譜之參賽者作品不予評分。 Contestants need to provide 2 copies of self-printed Chinese and English recipes and 1 copy of the dish name card at the competition site as a reference for the review. The recipe form must be written in accordance with the format provided by the organizer. If no recipe is provided For contestants, their works will not be graded.
4、創作過程得自由使用其它所需食材及醬料，但皆須符合衛生福利部食品安全衛生管理法相關規定；亦不得將其所開發之產品以他人名義報名參賽，未符前揭規定者，逕予取消競賽資格。

Contestants are allowed to use other ingredients and sauces, but all ingredients must comply with the relevant provisions of the Food Safety and Hygiene Management Law of the Ministry of Health and Welfare. It is also not allowed to register the finished product under the name of others. Those who do not follow the regulations will be disqualified.
5、成品裝盛用餐盤待評審評分及拍攝完成後，將由主辦單位統一放置定點並通知參賽者自行撤場，主辦單位不負保管責任。 The finished dishes for the competition will be placed in a fixed place by the organizer after the judges score and the filming is completed, and the contestants will be notified to vacate the venue on their own. The organizer is not responsible for the storage.
6、競賽所產生之廚餘，請選手自行打包後放置於大會指定之廚餘回收點，廚餘以外的垃圾請選手自行處理，但不得造成展覽會場之環境髒亂。 Contestants should place food waste in the designated area. Contestants should dispose of other waste by themselves and ensure the working station is clean.
7、所有活動競賽相關時間如有更改，以大會最終公佈為準。 If the relevant time of all activities and competitions is changed, the final announcement by the organizer of the conference shall prevail.

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二、成品說明Description of finished product
依競賽項目，參賽者需提供之成品說明如下: According to the competition items, the description of the finished product that the contestants need to provide is as follows:

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D1 前菜 Appetizer
1、 主題為「讓世界看見臺南好食材」 The theme is “Let the world see Tainan’s good food ingredients”
2、 展示參賽者的一道”一人份”開胃前菜料理，不拘中西式烹調手法(但須在食譜中標示作品呈現為中式或西式)，提前準備而展示，包含 3 款不同主題之前菜(包含 2 款海(河)鮮、1 款蔬食素)料理。 Contestants are required to present a plate of appetizers "for one person", with no restrictions on Chinese and Western cooking techniques (but must indicate whether the work is Chinese or Western in the recipe), prepared in advance and presented, including 3 different themed dishes. (Including 2 types of seafood or fresh water freshwater, 1 vegetarian type) dishes.
3、 參賽者須自備菜餚之瓷盤（無 Logo），應單獨擺盤，並合理搭配各自的配菜， 盤子直徑建議 28 公分，並須適合餐廳單點銷售服務。

Contestants must bring their own porcelain plates for their dishes (no logos
allowed), which should be placed on separate plates and properly matched with their respective side dishes.
The diameter of the plate is recommended to be 28 cm and must be suitable for a la carte sales service in the restaurant.
4、 須提供所展示餐點的菜名卡、簡要說明及食譜，供評審參考。 The dish name card, brief description and recipe of the displayed meal must be provided for review reference.
5、 分配的展示桌面空間:寬度 90cm x 深度 45 cm。
Allocated display table space: width 90cm x depth 45cm.
6、 一位參賽者只可以帶一位助手協助。
A contestant can only bring one assistant to assist.
7、 呈現元素：臺南在地農漁牧食材、永續生態概念、能將臺南食材帶向國外的世界觀 Presentation elements: Tainan’s local agricultural, fishery and animal husbandry ingredients, sustainable ecological concepts, and a worldview that can bring Tainan’s ingredients to foreign countries

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D2 主菜 Main Courses
1、 主題為「讓世界看見臺南好食材」 The theme is “Let the world see Tainan’s good food ingredients”
2、 展示參賽者的一道一人份之主菜，不拘中西式烹調手法(但須在食譜中標示呈現為中式或西式)，提前準備並熱菜冷展示 Show the entrant’s “one-person” main dish, regardless of Chinese or Western cooking techniques (but it must be marked as Chinese or Western in the recipe), prepared and displayed in advance.
3、 參賽者須自備菜餚之瓷盤（無單位 Logo），主菜應單獨擺盤，並搭配各自的配菜，盤子直徑建議 28-32 公分、並須適合餐廳單點銷售服務。 Contestants must bring their own porcelain plates (without unit logo). The main dishes should be plated separately and paired with their own side dishes. The diameter of the plate is recommended to be 28~32 cm and must be suitable for a la carte sales service in the restaurant.
4、 必須呈現元素：臺南在地農漁牧食材、永續生態概念、能將臺南美食帶到國外的世界觀 Must present elements: Tainan’s local agricultural, fishery and animal husbandry ingredients, sustainable ecological concepts, and a world view that can bring Tainan cuisine abroad
5、 須提供所展示餐點的菜名卡、簡要說明及食譜，供評審參考。 The dish name card, brief description and recipe of the displayed meal must be
provided for review reference.
6、 分配的桌面空間:寬度 90cm x 深度 45 cm。 The display table space allocated to the contestants: width 90cm x depth 45cm.
7、 一位參賽者只可以帶一位助手協助。 A contestant can only bring one assistant to assist.

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D3 臺南虱目魚創意料理 Tainan Milkfish Creative Cuisine
1、 主題為「臺南虱目魚邁向國際」 The theme is "Bringing the delicious taste of Tainan milkfish to the world"
2、 展示參賽者挑選的臺南虱目魚為主食材、搭配海鮮結合，所做一道”一人份”的料理。 不拘中西式烹調手法(但須在食譜中標示作品烹調手法呈現為中式或西式、標示呈現為前菜、主菜、湯品、點心之何種餐點)，提前準備並熱菜冷展示，並須適合餐廳單點銷售服務。Show the contestants’ selection of Tainan milkfish as the main ingredient, combined with seafood, to create a dish that is “for one person”. There are no restrictions on Chinese and Western cooking techniques (but the recipe must indicate whether the cooking method is Chinese or Western, and indicate what kind of meal it is presented as an appetizer, main course, soup, or snack). It must be prepared and displayed in advance, and must be suitable for Restaurant a la carte sales service.
3、 參賽者須自備菜餚之瓷盤（無單位 Logo）。 Contestants must bring their own porcelain plates (without unit logo).
4、 必須呈現元素：臺南在地虱目魚與其他漁種與海鮮(例如臺灣鯛、蝦)、永續生態概念、能將臺南美食帶到國外的世界觀 Must present elements: Tainan’s local milkfish and other fish species or seafood (such as Taiwanese sea bream, shrimp), sustainable ecological concepts, and a worldview that can bring Tainan cuisine abroad
5、 須提供所展示餐點的菜名卡、簡要說明及食譜，供評審參考。 The dish name card, brief description and recipe of the displayed meal must be provided for review reference.
6、 分配的桌面空間:寬度 90cm x 深度 45cm。 The display table space allocated to the contestants: width 90cm x depth 45cm.
7、 一位參賽者只可以帶一位助手協助。 A contestant can only bring one assistant to assist.

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D4 臺南創意料理小吃 Tainan Creative Cuisine and Snacks
1、 主題為「臺南小吃創意呈現」 The theme is "Tainan Snacks Creative Presentation"
2、 展示參賽者的一道”一人份” 臺南小吃料理的創意結合之呈現。 Show the contestants’ creative combination of Tainan snack dishes for one person.
3、 參賽者須自備菜餚之瓷盤（無 Logo），應單獨擺盤，並合理搭配各自的配菜，盤子直徑建議 28 公分，並須適合餐廳單點銷售服務。 Contestants must bring their own porcelain plates for their dishes (no logos allowed), which should be placed individually and properly matched with their respective side dishes. The diameter of the plate is recommended to be 28 centimeters, and it must be suitable for the restaurant's a la carte sales service.
4、 須提供所展示餐點的簡要說明及食譜，供評審參考。 A brief description and recipe of the displayed meal must be provided for reference by the judges.
5、 分配的桌面空間:寬度 90cm x 深度 45 cm。 Allocated desktop space: width 90cm x depth 45cm.
6、 一位參賽者只可以帶一位助手協助。 A contestant can only bring one assistant to assist.
7、 呈現元素：臺南在地農漁牧食材、永續生態概念、能將臺南小吃帶向國外的世界觀。 Presentation elements: Tainan’s local agricultural, fishery and animal husbandry ingredients, sustainable ecological concepts, and a world view that can bring Tainan’s famous street cuisine and well-known local meals to foreign countries.

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D5 臺南特色辦桌(8-10 人份) Tainan specialty banquet table cuisine (for 8-10 people )
1、 主題為「臺南傳統宴會辦桌文化呈現國際」 The theme is "Tainan’s traditional banquet table culture presented internationally"
2、 展示參賽者的一道 “8-10 人份” 臺南辦桌宴會料理的個人創意結合之呈現。 Show the contestants’ personal creative combination of Tainan banquet dishes for “8-10 persons”.
3、 參賽者須自備菜餚之瓷盤（無 Logo），應單獨擺盤，並合理搭配各自的配菜，並須適合餐廳單點銷售服務。 Contestants must bring their own porcelain plates for their dishes (no logos allowed), which should be plated individually and properly matched with their respective side dishes, and must be suitable for restaurant a la carte sales service.
4、 須提供所展示餐點的簡要說明及食譜，供評審參考。
A brief description and recipes of the dishes on display must be provided for reference by the judges.
5、 分配的桌面空間:寬度 60cm x 深度 60 cm。

Allocated desktop space: width 60cm x depth 60cm.
6、 一位參賽者只可以帶一位助手協助。
A contestant can only bring one assistant to assist.
7、 呈現元素：臺南在地農漁牧食材、永續生態概念、臺南傳統宴會辦桌文化帶向國外的世界觀Presentation elements: Tainan’s local agricultural, fishery and animal husbandry ingredients, sustainable ecological concepts, Tainan’s traditional banquet table culture brings a world view to foreign countries

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說明NOTES

 

1、 除了油炸食品和烤焗麵糰，所有展示食品均應恰當上膠。 Aspic should be used to glaze all entries, except for crisps and baked dough
2、 評審完成評分後，可以適當放置參賽者工作場所的名片或標誌。關於擺設時間的資訊，將會在報名後的下個階段公佈。
Name cards or logos of the working place of the competitor may be placed appropriately after judging has been completed Information regarding the setup time will be announced at a later stage.
3、 主辦單位對任何器具的遺失或損壞概不負責。
The Organizer will not be responsible for any loss or damage to any utensils
4、 由於場地有限，參賽者的作品將展示至比賽當日下午 5:00。主辦單位可於當日下午 6:00 後處理任何未取回的展品。 (具體展示及處理時間當天另行公佈通知) Due to limited space, contestants’ works will be displayed until 5:00 pm on the day of the competition. The organizer can dispose of any unretrieved exhibits after 6:00 pm on the same day. (The specific display and removal time will be announced separately on the same day)
5、 參賽者可以佈置展台，然而這並沒有納入評分 Competitors are invited to set up an attractive display, however, this will not be judged. Contestants can decorate their booths, but this will not be included in the scoring.。
6、 參賽組別需於規定表訂時間至現場完成檢錄，並完成作品陳列(詳細時間請見大會公告)，未於時間內完成動作之參賽組別，評審將依狀況給予扣分。 Participating groups must complete the registration on-site and complete the display of works within the specified time (for detailed time, please refer to the event organizer’s announcement). For participating groups that do not complete their actions within the time, the judges will deduct points according to the situation.

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三、評分標準Judging Criteria

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1、外觀及創意 Appearance and Creativity 30%
作品必須體現出其結構、組織性、優美及自然著色。需是原創作品，有創意、美味、引人食慾及具現代風格。  The work must reflect its structure, organization, grace and natural coloring. It must be original, creative, delicious, appetizing and modern in style.

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2、主題性與菜品組合 Theme and dish combination 30%
符合主題性，並以臺南在地食材運用、永續生態之食材運用、成品細節，比例及對稱。和諧的味道及均衡的營養。  It is in line with the theme and uses local Tainan ingredients, sustainable and ecological ingredients, finished product details, proportions and symmetry. Harmonious taste and balanced nutrition.

3、正確及專業的烹調手法 Correct and professional cooking techniques 30%
高技術的手藝，展示不同的正確烹調技巧，清潔及精確的工作，正確的上膠及恰當的一致性。  Highly technical craftsmanship, demonstrating different correct cooking techniques, clean and precise work, correct gluing and proper consistency.

4、實用性 Practicality 10%
必須正確展示所要求的份量。成品需具實用性，可在日常餐廳中完成烹調及出菜。  Serving sizes required by the competition must be correctly displayed. The finished product needs to be practical and can be cooked and served in daily restaurants.

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