Raw and Ready
Raw and Ready is a fast-paced, no-fire cooking competition where participants are tasked with creating the highest number of dishes using only raw ingredients and cold-preparation techniques. This event pushes students to think creatively as they prepare dishes without using heat, focusing on flavor, presentation, and innovation. Teams will be judged on the taste and visual appeal of their creations, as well as how well they adhere to the "Raw & Ready" theme. With 90 minutes on the clock, participants must work quickly and hygienically to impress the judges and avoid disqualification.
Rules & Regulations
11:30AM - 1:00PM
MI LAB - 2, ES BLOCK
Team Composition
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Participants can compete individually or in teams of 2-3 members.
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Each team/individual is required to register in advance.
Eligibility
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This competition is open to all students.
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Any college/university student can participate.
Dish Requirements
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Participants must prepare a no-fire dish using ingredients that do not require cooking on a stove, oven, or microwave.
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Only cold preparations or room-temperature methods (such as cutting, mixing, garnishing) are allowed.
Time Limit
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Participants will have 90 minutes to prepare their dish.
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Extra time will result in penalties or disqualification.
Ingredients and Equipment
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Participants should bring their own raw ingredients and utensils.
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Pre-cutting or pre-preparation of ingredients before the event is strictly prohibited.
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Use of portable blenders, peelers, knives, graters, and other small kitchen tools is allowed.
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The use of any form of heating or flame is strictly prohibited.
Food Hygiene
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All participants must adhere to basic hygiene standards.
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Ingredients should be washed and prepared safely.
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Workstations must be clean at all times.
Judging Criteria
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Presentation: How visually appealing the dish is (20%).
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Taste: The flavors and seasoning balance (40%).
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Innovation: Creativity and originality of the dish (20%).
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Theme Adherence: How well the dish fits the "Raw & Ready" concept (10%).
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Hygiene: Cleanliness in preparation and serving (10%).
Dish Presentation
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Each team must provide one serving of their dish for the judges.
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Plates for serving the judges will be provided.
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Teams must explain their dish briefly, including ingredients and inspiration (max 2 minutes).
Disqualification
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Use of any heating or cooking equipment.
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Pre-prepared ingredients or dishes.
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Failure to adhere to the given time limit.
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Any behaviour deemed unsafe or inappropriate by the organizers.
Safety Measures
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Proper handling of knives and other tools is mandatory.
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Any incidents or injuries must be reported immediately to the event organizers.
Decisions
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The judges' decisions will be final and binding.
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No disputes or discussions on the final results will be entertain.