Time Allowed (45 Minutes)
2. Only professional chefs are allowed to compete
3. Prepare and present two identical main courses using Seafood as the main protein item
4. Weight of Seafood per portion on the plate to be 100 – 150 grams
5. Present the main courses on individual plates with appropriate garnish
6. Make 2 portions; one for display, and one for judges' tasting
7. Typewritten recipes with description are required
Adjudication structure pending finalization
Awaiting final protocols