1. Time Allowed (60 Minutes)
2. Only professional chefs are allowed to compete
3. Prepare and present two identical main course items using any part of chicken
4. The carcass of the chicken is to be kept for inspection by judges
5. Weight of chicken per portion of main course on the plate to be 100 – 150 grams
6. Present the main course items on individual plates with appropriate garnish
7. Make 2 portions; one for display, and one for judges' tasting
8. Typewritten recipes with description are required
Adjudication structure pending finalization
Awaiting final protocols