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Rules
  1. Date & Time
    The competition begins at 4:30 pm on September 9, 2006. The location is Billy's house.
  2. Prep Work
    Prep work is allowed and it is expected that it will be completed in each chef's home kitchen before the competition.
  3. Courses
    Three courses are to be served by each of the three chefs for a total of nine courses. The courses are to be served according the following schedule:
    1. First Courses by all three chefs. Competitors have 15 minutes to prepare, plate, and serve.
    2. Main courses by all three chefs. Competitors have 35 minutes to prepare, plate, and serve.
    3. Desserts by all three chefs. Competitors have 20 minutes to prepare, plate, and serve.
  4. Time Limits
    Time limits are enforced as follows: nothing may be served after the time has expired for a given course. If a judge does not receive a course the judge MUST enter a score of zero for all categories (presentation, taste, and creativity) on the given course. No other penalties are assessed. However, missing a course may affect a chef's overall theme or continuity!
  5. Clean Up
    Each chef must supervise the kitchen staff and help clean the kitchen after serving their course.
  6. Scoring
    Each course is to be evaluated on a one to five scale in each of three categories: plating/presentation, taste, and creativity. The maximum possible score is 45.
  7. Ordering
    The order that the chefs have the kitchen is to be determined by drawing straws of three different lengths. Long straw goes first, short straw goes last.
  8. Courtesy
    Nobody is allowed in the kitchen when a chef is working unless the chef has invited them (e.g., the working chef's sous chef). Competitors must remain gentlemen.