SPONSORED BY:

2018 SUPERYACHT

CHEFS’ COMPETITION

Wednesday 14th March Registration opens at 15:00 CET.

Please note that you can register online using our easy entry form. Successful entries will be emailed within 48hrs to confirm their participation so, please make sure that you use an email address that you access on a regular basis.

Once you have received confirmation of your entry, please email sarah@mybashow.comif you have any questions.

Sunday 22rd April Competition Briefing (14:00 - Hospitality Area) Monday 23rd April Judging Yachts 56m and over Tuesday 24th April Judging Yachts from 43m to 55m Wednesday 25th April Judging Yachts 42m and under Thursday 26th April Prize Giving ceremony/champagne reception (17:30)

The competition will take place over 3 days and only 10 yachts will be accepted in each of the 3 categories. Acceptance will be on a 1st come - 1st served basis, in each of the 3 categories.

THE PROGRAMME

THE 3 COMPETITIONS

THE CHEFS’ COMPETITION

THE TABLE DISPLAY COMPETITION

THE “MEET & GREET” COMPETITION

THE TIMINGS

JUDGES WILL BE ONBOARD FOR A TOTAL OF 40 MINUTES.

THE FIRST 10 MINUTES WILL BE SPENT ON THE “MEET & GREET” PROCESS.

THE NEXT 5 MINUTES WILL BE SPENT ON THE PRESENTATION & JUDGING OF THE “TABLESCAPING” DISPLAY.

THE FINAL 25 MINUTES WILL BE FOR THE JUDGES TO BE SERVED AND APPRAISE THE CHEF’S CREATIONS.

MEET & GREET

TABLESCAPING

CHEF

CALLING ALL SUPERYACHT CHEFS!SHOWCASE YOUR TALENT AND STYLE BY ENTERING

THE “MYBA SUPERYACHT CHEFS’ COMPETITION”

TO BE HELD DURING THE 2018 MYBA CHARTER SHOW AT ONEOCEAN PORT VELL, BARCELONA.

THE CHALLENGE:

to prepare 5 different finger foods to be eaten without cutlery. (3 savoury and 2 sweet)

THE JUDGING CRITERIA:

originality/creativity, taste/flavour, presentation, execution/technique, overall impression.

• All cooking and preparation must be executed onboard. Your helper may assist in plating and serving only.

• 5 taster plates of each different finger food must be prepared for the judges and 1 full size dish to be photographed.

• A minimum of 6 copies of the menu must be available, one for each judge and one for the table.

• The competition dishes can be served in the onboard location of your choice.(dining saloon, aft deck, sun deck, saloon, buffet style or plated)

• All chefs and stewards or stewardesses that are accepted into the competition must attend the Competition Briefing, where they will be informed of the exact time that the judges will come aboard.

• The 5 different finger foods must be served within the allotted time (25 minutes) or you will be eliminated.

THE “CHEFS’ COMPETITION” LOGISTICS

PRIZE GIVING SPONSORS:

In addition to the Chefs’ Competition there will be a tablescaping competition, open to stewards and stewardesses.

• Tablescaping entries will be automatically accepted if the yacht’s Chef has entered the competition.

• The lunch or dinner table should be decorated with your vision of the “MYBA 30th Anniversary” theme.

• The champagne bottle must be incorporated in the tablescape and prominently displayed. Feel free to decorate and use the bottle in any way you wish.

• Once accepted into the competition, attendance at the steward/ess briefing is compulsory. It will take place at the same time and location as the Chef’s briefing.

• The presentation of the table setting should be completed within 5 minutes.

THE “TABLE DISPLAY” COMPETITION LOGISTICS

PRIZE GIVINGSPONSORS:

THE “MEET & GREET” COMPETITION LOGISTICS

For the first time, there will also be a “Meet & Greet” competition open to the crew. This is the time to display your uniqueness and stand out as a crew.

• “Meet & greet” entries will be automatically accepted if the yacht’s Chef has entered the competition.

• The challenge is to “meet & greet” the judges as if they were charter guests stepping on board for the first time and to introduce the crew.

• Ensure that you guide them through this journey with great care and finesse and make them feel at home.

• The “meet & greet” process must be completed within 10 minutes or you will be eliminated.

PRIZE GIVINGSPONSORS:

HAVE YOUREGISTERED

CHEFS’ COMPETITIONSUPERYACHT