Conditions of the pre-selection round:

1. Prepare 2 dishes: one serving of meat and one serving of fish.

NOTE: the main ingredients of meat and fish dishes will be determined by the organizers and announced on June 1, 2021 during an individual interview.

2. Recipes and dishes prepared and presented during the competition must
be original and specially prepared for the Bocuse d'Or Ukraine 2021 competition, which have never before been presented or published in the media, culinary competitions, books, etc.
Any objections from third parties to the recipe and dishes shift the responsibility to the candidate. However, candidates agree to their copyright in favor of the organizer.

3. The main ingredient after heat treatment should weigh 0.12-0.14 kg.

4. Each dish should include 3 side dishes. Meals should contain 50% vegetables, plants or herbs, including the composition of side dishes used at the choice of the candidate.

5. All products listed in the recipe must be used and must be clearly expressed visually and in taste.

6. Timing of the candidate's selection round:
– 10 minutes for preparation
– 30 minutes for cooking two dishes
– 10 minutes presentation of dishes
– 10 minutes to clean the workplace

7. The dishes will be presented on white dishes provided by the organizer. The size and appearance of the dishes will be announced on June 1, 2021.

8. All products necessary for the preparation of 2 dishes, candidates provide themselves and at their own expense.

9. The list of equipment for preparation of competitive dishes is provided by the organizer and will be announced on June 1, 2021. All additional necessary equipment is brought by candidates independently.

10. Each candidate must provide the organizers with a menu before the selection round.
The menu should include: a complete list of ingredients, including their weight for two dishes, as well as the weight of ready meals and photos of ready meals.

The next stage before the final of the national selection is the
Pre-selection round.
The aim of the pre-selection round – each candidate together with a commis will present
2 dishes: 1 meat and 1 fish dish. The main ingredients of meat and fish dishes will be determined by the Organizers and announced
on June 1, 2021.
Meals will be prepared by candidates and their assistants on the basis of their previously prepared semi-finished products and only finalized on the location of the selection round.
After announcing the candidates who have passed the selection round, the organizers will contact everyone to request additional documents.
The date of pre-selection round
is June 21, 2021.
Criteria for evaluating dishes:
Taste
Presentation
a) aesthetics of the dish: 0-10 points
b) creativity: 0-10 points
c) portion size, proportionality: 0-10 points
d) serving: 0-10 points
Technical jury
a) mise en place (preparation of semi-finished products): 0-20 points
b) using of the product (amount of waste): 0-20 points
c) cleanliness of the work surface, occupational hygiene: 0-20 points
d) correct use of culinary techniques (correct slicing technique, cleaning of vegetables/fruits, etc.):
0-30 points
40 points (from 0-40 points)
40 points (0-40 points)
90 points (0-90 points)
Subtraction of points from each tasting and technical jury for delay:
1-3 minutes – 1 point from each member of the jury
3-5 minutes – 3 points from each member of the jury
5-7 minutes – 5 points from each member of the jury
7 minutes or more – disqualification
IMPORTANT: Uniform
The following clothing is mandatory for candidates and commis during the pre-selection round: black pants, black shoes, as well as a chef’s coat with other logos and a Bocuse d’Or Ukraine apron. Apron is provided by the Organizer.

The National Organizing Committee will select candidates to participate in the final of the national selection, and its decision will be final.

No more than 8 candidates can take part in the final of the national selection round.
The official announcement of the candidates who will be admitted to the final of the national selection will take place the day after the selection round – 22.06.2021.

At the end of the selection round, candidates can get acquainted with the jury's assessment upon request.

In general and organizational issues candidates can contact the organizers:

Antonina Zakharova, Organizer of Bocuse d’Or Ukraine 2021
Email: project@bocusedor.com.ua

Eugene Korolev, Founder and President Bocuse d’Or Ukraine
Email: head@bocusedor.com.ua
Conditions of the pre-selection round:
1. Prepare 2 dishes: one serving of meat and one serving of fish.

NOTE: the main ingredients of meat and fish dishes will be determined by the organizers and announced on June 1, 2021 during an individual interview.

2. Recipes and dishes prepared and presented during the competition must be original and specially prepared for the Bocuse d'Or Ukraine 2021 competition, which have never before been presented or published in the media, culinary competitions, books, etc. Any objections from third parties to the recipe and dishes shift the responsibility to the candidate. However, candidates agree to their copyright in favor of the organizer.

3. The main ingredient after heat treatment should weigh 0.12-0.14 kg.

4. Each dish should include 3 side dishes. Meals should contain 50% vegetables, plants or herbs, including the composition of side dishes used at the choice of the candidate.

5. All products listed in the recipe must be used and must be clearly expressed visually and in taste.

6. Timing of the candidate's selection round:
– 10 minutes for preparation
– 30 minutes for cooking two dishes
– 10 minutes presentation of dishes
– 10 minutes to clean the workplace

7. The dishes will be presented on white dishes provided by the organizer. The size and appearance of the dishes will be announced on June 1, 2021.

8. All products necessary for the preparation of 2 dishes, candidates provide themselves and at their own expense.

9. The list of equipment for preparation of competitive dishes is provided by the organizer and will be announced on June 1, 2021. All additional necessary equipment is brought by candidates independently.

10. Each candidate must provide the organizers with a menu before the selection round. The menu should include: a complete list of ingredients, including their weight for two dishes, as well as the weight of ready meals and photos of ready meals.
The next stage before the final of the national selection is the
Pre-selection round.
The aim of the pre-selection round – each candidate together with a commis will present
2 dishes: 1 meat and 1 fish dish. The main ingredients of meat and fish dishes will be determined by the Organizers and announced
on June 1, 2021.

Meals will be prepared by candidates and their assistants on the basis of their previously prepared semi-finished products and only finalized on the location of the selection round.
After announcing the candidates who have passed the selection round, the organizers
will contact everyone to request additional documents.
The date of pre-selection round is
June 21, 2021.
Criteria for evaluating dishes:
Taste
a) technique: from 0-10 points (adaptation of the processing method)
b) taste of the dish: 0-15 points
c) texture of individual ingredients: 0-10 points
d) selection of ingredients and side dishes taking into account the region and locality:
0-5 points
Presentation
a) aesthetics of the dish: 0-10 points
b) creativity: 0-10 points
c) portion size, proportionality: 0-10 points
d) serving: 0-10 points
Technical jury
a) mise en place (preparation of semi-finished products): 0-20 points
b) using of the product (amount of waste):
0-20 points
c) cleanliness of the work surface, occupational hygiene: 0-20 points
d) correct use of culinary techniques (correct slicing technique, cleaning of vegetables/fruits, etc.): 0-30 points
40 points (from 0-40 points)
40 points (0-40 points)
90 points (0-90 points)
Subtraction of points from each tasting and technical jury for delay:
1-3 minutes – 1 point from each member
of the jury
3-5 minutes – 3 points from each member
of the jury
5-7 minutes – 5 points from each member
of the jury
7 minutes or more – disqualification
IMPORTANT: Uniform
The following clothing is mandatory for candidates and commis during the
pre-selection round: black pants, black shoes, as well as a chef’s coat with other logos and
a Bocuse d’Or Ukraine apron. Apron is provided by the Organizer.

The National Organizing Committee will select candidates to participate in the final of the national selection, and its decision will be final.

No more than 8 candidates can take part in the final of the national selection round.

The official announcement of the candidates who will be admitted to the final of the national selection will take place the day after the selection round – 22.06.2021.

At the end of the selection round, candidates can get acquainted with the jury's assessment upon request.

In general and organizational issues candidates can contact the organizers:

Antonina Zakharova, Organizer of Bocuse d’Or Ukraine 2021
Email: project@bocusedor.com.ua

Eugene Korolev, Founder and President Bocuse d’Or Ukraine
Email: head@bocusedor.com.ua
Conditions of the pre-selection round:
1. Prepare 2 dishes: one serving of meat and one serving
of fish.

NOTE: the main ingredients of meat and fish dishes will be determined by the organizers and announced on
June 1, 2021 during an individual interview.

2. Recipes and dishes prepared and presented during the competition must be original and specially prepared for the Bocuse d'Or Ukraine 2021 competition, which have never before been presented or published in the media, culinary competitions, books, etc. Any objections from third parties to the recipe and dishes shift the responsibility to the candidate. However, candidates agree to their copyright in favor of the organizer.

3. The main ingredient after heat treatment should weigh 0.12-0.14 kg.

4. Each dish should include 3 side dishes. Meals should contain 50% vegetables, plants or herbs, including the composition of side dishes used at the choice of the candidate.

5. All products listed in the recipe must be used and must be clearly expressed visually and in taste.

6. Timing of the candidate's selection round:
– 10 minutes for preparation
– 30 minutes for cooking two dishes
– 10 minutes presentation of dishes
– 10 minutes to clean the workplace

7. The dishes will be presented on white dishes provided by the organizer. The size and appearance of the dishes will be announced on June 1, 2021.

8. All products necessary for the preparation of 2 dishes, candidates provide themselves and at their own expense.

9. The list of equipment for preparation of competitive dishes is provided by the organizer and will be announced on June 1, 2021. All additional necessary equipment is brought by candidates independently.

10. Each candidate must provide the organizers with a menu before the selection round. The menu should include: a complete list of ingredients, including their weight for two dishes, as well as the weight of ready meals and photos of ready meals.
The next stage before the final of the national selection is the Pre-selection round.
The aim of the pre-selection round – each candidate together with a commis will present 2 dishes: 1 meat and
1 fish dish. The main ingredients of meat and fish dishes
will be determined by the Organizers and announced
on June 1, 2021.

Meals will be prepared by candidates and their assistants
on the basis of their previously prepared semi-finished products and only finalized on the location of the selection round.
After announcing the candidates who have passed the selection round, the organizers will contact everyone to request additional documents.
The date of pre-selection round is June 21, 2021.
Criteria for evaluating dishes:
Taste
Presentation
a) aesthetics of the dish: 0-10 points
b) creativity: 0-10 points
c) portion size, proportionality: 0-10 points
d) serving: 0-10 points
Technical jury
a) mise en place (preparation of semi-finished products):
0-20 points
b) using of the product (amount of waste):
0-20 points
c) cleanliness of the work surface, occupational hygiene:
0-20 points
d) correct use of culinary techniques (correct slicing technique, cleaning of vegetables/fruits, etc.): 0-30 points
40 points (from 0-40 points)
40 points (0-40 points)
90 points (0-90 points)
Subtraction of points from each tasting
and technical jury for delay:
1-3 minutes – 1 point from each member of the jury
3-5 minutes – 3 points from each member of the jury
5-7 minutes – 5 points from each member of the jury
7 minutes or more – disqualification
The following clothing is mandatory for candidates and commis during the pre-selection round: black pants, black shoes, as well as a chef’s coat with other logos and a Bocuse d’Or Ukraine apron. Apron is provided by the Organizer.

The National Organizing Committee will select candidates to participate
in the final of the national selection, and its decision will be final.

No more than 8 candidates can take part in the final of the national selection round.

The official announcement of the candidates who will be admitted to the final of the national selection will take place the day after the selection round – 22.06.2021.

At the end of the selection round, candidates can get acquainted with the jury's assessment upon request.

In general and organizational issues candidates can contact the organizers:

Antonina Zakharova, Organizer of Bocuse d’Or Ukraine 2021
Email: project@bocusedor.com.ua

Eugene Korolev, Founder and President Bocuse d’Or Ukraine
Email: head@bocusedor.com.ua
Conditions of the pre-selection round:
1. Prepare 2 dishes: one serving of meat and one serving of fish.

NOTE: the main ingredients of meat and fish dishes will be determined by the organizers and announced on June 1, 2021 during an individual interview.

2. Recipes and dishes prepared and presented during the competition must be original and specially prepared for the Bocuse d'Or Ukraine 2021 competition, which have never before been presented or published in the media, culinary competitions, books, etc. Any objections from third parties to the recipe and dishes shift the responsibility to the candidate. However, candidates agree to their copyright in favor of the organizer.

3. The main ingredient after heat treatment should weigh 0.12-0.14 kg.

4. Each dish should include 3 side dishes. Meals should contain 50% vegetables, plants or herbs, including the composition of side dishes used at the choice of the candidate.

5. All products listed in the recipe must be used and must be clearly expressed visually and in taste.

6. Timing of the candidate's selection round:
– 10 minutes for preparation
– 30 minutes for cooking two dishes
– 10 minutes presentation of dishes
– 10 minutes to clean the workplace

7. The dishes will be presented on white dishes provided by the organizer. The size and appearance of the dishes will be announced on June 1, 2021.

8. All products necessary for the preparation of 2 dishes, candidates provide themselves and at their own expense.

9. The list of equipment for preparation of competitive dishes is provided by the organizer and will be announced on June 1, 2021. All additional necessary equipment is brought by candidates independently.

10. Each candidate must provide the organizers with a menu before the selection round. The menu should include: a complete list of ingredients, including their weight for two dishes, as well as the weight of ready meals and photos of ready meals.
Умови відбіркового туру:
Наступний етап перед фіналом національного відбору -
ВІДБІРКОВИЙ ТУР.

Суть відбіркового туру — кожен кандидат разом зі своїм помічником представить
2 страви: 1 м’ясна та 1 рибна. Основні інгредієнти м’ясної та рибної став будуть визначені Організаторами та повідомлені 1-го червня 2021 року. Страви будуть приготовані кандидатами та їх помічниками на основі своїх, підготовлених раніше, напівфабрикатів і лише доготовані на місці відбіркового туру.
Після оголошення кандидатів, які пройшли до відбіркового туру, організатори зв’яжуться кожним для запиту додаткових документів.
Дата проведення відбіркового туру —21.06.2021 року.
Criteria for evaluating dishes:
Taste
Presentation
a) aesthetics of the dish: 0-10 points
b) creativity: 0-10 points
c) portion size, proportionality: 0-10 points
d) serving: 0-10 points
Technical jury
a) mise en place (preparation of semi-finished products): 0-20 points
b) using of the product (amount of waste): 0-20 points
c) cleanliness of the work surface, occupational hygiene: 0-20 points
d) correct use of culinary techniques (correct slicing technique, cleaning of vegetables/fruits, etc.):
0-30 points
40 points (from 0-40 points)
40 points (0-40 points)
90 points (0-90 points)
Subtraction of points from each tasting and technical jury for delay:
1-3 minutes – 1 point from each member of the jury
3-5 minutes – 3 points from each member of the jury
5-7 minutes – 5 points from each member of the jury
7 minutes or more – disqualification
IMPORTANT: Uniform
Pre-Selection round
The following clothing is mandatory for candidates and commis during the pre-selection round: black pants, black shoes, as well as a chef’s coat with other logos and a Bocuse d’Or Ukraine apron. Apron is provided by the Organizer.

The National Organizing Committee will select candidates to participate
in the final of the national selection, and its decision will be final.

No more than 8 candidates can take part in the final of the national selection round.

The official announcement of the candidates who will be admitted to the final of the national selection will take place the day after the selection round – 22.06.2021.

At the end of the selection round, candidates can get acquainted with the jury's assessment upon request.

In general and organizational issues candidates can contact the organizers:

Antonina Zakharova, Organizer of Bocuse d’Or Ukraine 2021
Email: project@bocusedor.com.ua

Eugene Korolev, Founder and President Bocuse d’Or Ukraine
Email: head@bocusedor.com.ua
The next stage before the final of the national selection is the Pre-selection round.
The aim of the pre-selection round – each candidate together with a commis will present 2 dishes: 1 meat and 1 fish dish. The main ingredients of meat and fish dishes will be determined by the Organizers and announced on June 1, 2021.
Meals will be prepared by candidates and their assistants on the basis of their previously prepared semi-finished products and only finalized on the location of the selection round.
After announcing the candidates who have passed the selection round, the organizers will contact everyone to request additional documents.
The date of pre-selection round is June 21, 2021.
Criteria for evaluating dishes:
Taste
a) technique: from 0-10 points (adaptation of the processing method)
b) taste of the dish: 0-15 points
c) texture of individual ingredients: 0-10 points
d) selection of ingredients and side dishes taking into account the region and locality: 0-5 points
Presentation
a) aesthetics of the dish: 0-10 points
b) creativity: 0-10 points
c) portion size, proportionality: 0-10 points
d) serving: 0-10 points
Technical jury
a) mise en place (preparation of semi-finished products): 0-20 points
b) using of the product (amount of waste): 0-20 points
c) cleanliness of the work surface, occupational hygiene: 0-20 points
d) correct use of culinary techniques (correct slicing technique, cleaning of vegetables/fruits, etc.): 0-30 points
40 points (from 0-40 points)
40 points (0-40 points)
90 points (0-90 points)
Subtraction of points from each tasting
and technical jury for delay:
1-3 minutes – 1 point from each member of the jury
3-5 minutes – 3 points from each member of the jury
5-7 minutes – 5 points from each member of the jury
7 minutes or more – disqualification
a) technique: from 0-10 points (adaptation of the processing method)
b) taste of the dish: 0-15 points
c) texture of individual ingredients: 0-10 points
d) selection of ingredients and side dishes taking into account the region and locality: 0-5 points
1. Prepare 2 dishes: one serving of meat and one serving of fish.

NOTE: the main ingredients of meat and fish dishes will be determined by the organizers and announced on June 1, 2021 during an individual interview.

2. Recipes and dishes prepared and presented during the competition must be original and specially prepared for the Bocuse d'Or Ukraine 2021 competition, which have never before been presented or published in the media, culinary competitions, books, etc. Any objections from third parties to the recipe and dishes shift the responsibility to the candidate. However, candidates agree to their copyright in favor of the organizer.

3. The main ingredient after heat treatment should weigh
0.12-0.14 kg.

4. Each dish should include 3 side dishes. Meals should contain 50% vegetables, plants or herbs, including the composition of side dishes used at the choice of the candidate.

5. All products listed in the recipe must be used and must be clearly expressed visually and in taste.

6. Timing of the candidate's selection round:
– 10 minutes for preparation
– 30 minutes for cooking two dishes
– 10 minutes presentation of dishes
– 10 minutes to clean the workplace

7. The dishes will be presented on white dishes provided by the organizer. The size and appearance of the dishes will be announced on June 1, 2021.

8. All products necessary for the preparation of 2 dishes, candidates provide themselves and at their own expense.

9. The list of equipment for preparation of competitive dishes is provided by the organizer and will be announced on June 1, 2021. All additional necessary equipment is brought by candidates independently.

10. Each candidate must provide the organizers with a menu before the selection round. The menu should include: a complete list of ingredients, including their weight for two dishes, as well as the weight of ready meals and photos of ready meals.
The next stage before the final of the national selection is the
Pre-selection round.
After announcing the candidates who have passed the selection round, the organizers will contact everyone to request additional documents.
The date of pre-selection round
is June 21, 2021.
Conditions of the pre-selection round:
The following clothing is mandatory for candidates and commis during the pre-selection round: black pants, black shoes, as well as a chef’s coat with other logos and a Bocuse d’Or Ukraine apron. Apron is provided by the Organizer.

The National Organizing Committee will select candidates to participate in the final of the national selection, and its decision will be final.

No more than 8 candidates can take part in the final of the national selection round.

The official announcement of the candidates who will be admitted to the final of the national selection will take place the day after the selection round – 22.06.2021.

At the end of the selection round, candidates can get acquainted with the jury's assessment upon request.

In general and organizational issues candidates can contact the organizers:

Antonina Zakharova, Organizer of Bocuse d’Or Ukraine 2021
Email: project@bocusedor.com.ua

Eugene Korolev, Founder and President Bocuse d’Or Ukraine
Email: head@bocusedor.com.ua
The aim of the pre-selection round – each candidate together with a commis will present 2 dishes: 1 meat and 1 fish dish.
The main ingredients of meat and fish dishes will be determined by the Organizers and announced on June 1, 2021.

Meals will be prepared by candidates and their assistants on the basis of their previously prepared semi-finished products and only finalized on the location of the selection round.
a) technique: from 0-10 points (adaptation of the processing method)
b) taste of the dish: 0-15 points
c) texture of individual ingredients: 0-10 points
d) selection of ingredients and side dishes taking into account the region and locality: 0-5 points
a) technique: from 0-10 points (adaptation of the processing method)
b) taste of the dish: 0-15 points
c) texture of individual ingredients: 0-10 points
d) selection of ingredients and side dishes taking into account the region and locality: 0-5 points
IMPORTANT: Uniform