22nd Annual Antigua Charter Yacht Show’s Concours de Chef and Tablescaping Competitions

This year’s Antigua Charter Yacht Show’s competition will focus on the guest charter experience. We would like for the yachts to present what they offer their guests, while dining aboard during a yacht charter.
The competition will showcase to the industry the amazing charter teams that are taking part in the show while increasing their exposure and potentially their charter bookings. We would like to encourage the crews to work together and compete with their talent in the industry. We inspire as many yachts as possible to take part in a fun, laid back environment, giving everyone an equal opportunity to shine.
Chef and Tablescaping Competition Theme: ‘A Taste of Yachting’

Chef Competition

Chefs: we would like for you to showcase to the judges the experience that you give your charter guests when they are aboard. We want to experience your culinary talents as a charter yacht chef.

Please prepare a three-course dining experience: First course, Main course and Dessert utilizing the ingredients and preference sheet provided.

Each Chef will be supplied with one (1) 50-gram tin of Royal Ossetra Petrossian Caviar and two mystery ingredients for the competition. Each mystery ingredient and the Caviar must be showcased in at least one of your three dishes.

Chefs, you will select your choice of the two mystery ingredients from a list of options provided by our main sponsor Shore Side Support a global leader in mega yacht provisioning. The ingredients are to be chosen using the following link https://shoresidesupport.com/antigua-chefs-competition/

Chefs if you are not able to choose the ingredients using the link provided, the mystery ingredients will be chosen for you by Shore Side Support.

At the chefs briefing each Chef will be supplied with the caviar and their chosen mystery ingredient for the competition.

Similar to a yacht charter, each Chef will also be presented with identical preference sheets for the judges aka “guests” that will be aboard to judge the competition. The preference sheet will be distributed via email in advance and a printed copy will be distributed at the Chefs briefing.

Competition Day

The day of the competition Chefs are required to provide 6 printed menus: One for the coordinator and each of the 5 judges.

You will have 30 minutes to serve your 3-course meal to the panel of 5 judges and the coordinator of the competition. It is ideal to serve 5 taster size dishes and one full size presentation dish to be photographed: 6 plates of each course in total. All 6 plates will be tasted by the 5 judges and the coordinator.
Please note, that you are required to stay within a 30-minute time frame, and if the time is extended, points will be deducted from your overall score. You will be notified just prior to the judges' arrival the day of the competition.
The competition will be held onboard the yacht. Your scheduled 30-minute time frame, caviar, mystery ingredients and preference sheet will be allocated to each participating yacht at the Chefs Briefing, which will be held on December 4th, 2022.

JUDGING CRITERIA for the Chef Competition

• Appearance and presentation: visually appealing
• Taste: flavor/seasoning/balanced flavors.
• Creativity: creative use of mystery ingredients and the theme of the competition.
• Execution: use of the theme/cooking techniques and preference sheet.
• Overall appeal: originality/creativity.

Tablescaping Contest

Stewards and Stewardesses, we would like to see your favorite themed dining experience. Present to the judges a Tablescape that you would provide your guests while on charter. We want you to show us what separates the dining experience on your yacht from all the rest.

Your decorated table setting should be in the same location where the chefs serve their creations and include place settings for 6 guests.

At the Chef’s Briefing each Steward and/or Stewardess will be supplied with one bottle of Libertine sparkling wine. This delicious sparkling wine, which has been sponsored by Global Wine Solutions, a world leader in wine supply to the yachting industry, must be showcased within your Tablescape design.

JUDGING CRITERIA for the Tablescaping Competition

• Appearance and presentation: Visually appealing
• Creativity and Originality: Creative use of the theme of the competition and the mystery decoration.
• Overall Impression.

Opening date for the registration for the Chef's Competition and Tablescaping Competition will be November 1st.

We only accept 10 yachts in each yacht size category. Successful entries will receive an email within 48hrs of registering to confirm receipt. At that time they will also be given additional instructions. A briefing will be held for all confirmed entries at the beginning of the show, December 4th, 2022 @ 15:30-16:30 hrs CST. Location: the Copper and Lumber Store Hotel, Nelson's Dockyard. All entrants are requested to join and must email chefscomp@antiguayachtshow.com if they are unable to do so.

We look forward to receiving your entries and welcoming you to the show.

Competition Categories and Judging Days

The exact time judges will come aboard will be given at the briefing. Judges will be onboard for 30 minutes and three courses must be served within that time frame or points will be deducted.
1. Yachts 160ft and Over Judged on Monday, 5th December 2022
2. Yachts 126ft to 159ft Judged on Tuesday, 6th December 2022
3. Yacht 125ft and Under Judged on Wednesday, 7th December 2022

Prize giving ceremony and champagne reception

The awards ceremony will be held, Thursday, December 8th, 2022 @ 17:30 - 19:00 CST, location: Admirals Inn, Nelson's Dockyard.

All yachts that have entered the competition are requested to please bring along the crew for support.

CHEFS: A winner and 2 runners up will be chosen from each category.

TABLESCAPING: A winner will be chosen from each category.