Session Information

13-Sep, 10:00 - 17:00

Tabasco Team Challenge Day 3

ACF Culinary Challenge Arena

ICC Sydney

Level 1 - Lower Exhibition Halls

Maximum twelve (12) teams, two (2) chefs per team consisting of one (1) qualified chef & one (1) apprentice or trainee or student.
They will have 3 hours to prepare cook & serve a three (3) course menu for two (2) covers including
1. Vegan Entrée
2. Main course using size 16 whole Duck
3. Dessert