2026 COMPETITION
THE CULINARY ARENA
Battle of The Chefs is a premier culinary competition that brings together talented chefs to compete in high-pressure, live cooking challenges designed to test precision, innovation, presentation, and technical expertise.
More than a competition, the event serves as a platform for culinary professionals to exchange ideas, elevate industry standards, and inspire the next generation of food innovation.
As proud sponsors, PrimaBaguz & Gourmessa are committed to supporting chefs by providing quality products and culinary solutions that help transform creative ideas into exceptional dining experiences.
Together, we celebrate the passion, craftsmanship, and innovation that continue to shape the future of the foodservice industry.
21st – 23rd October 2026 (Wed to Fri) 10:00am – 6:00pm
24th October 2026 (Sat) 10:00am – 3:00pm
VENUE Setia SPICE Arena,
Penang, Malaysia
COMPETITION CATEGORIES
Title Sponsored by PrimaBaguz
CLASS M41
Team of 2 Chefs
Charcuterie Table for Seven (7)
GOURMESSA CHARCUTERIE
SIGNATURE CHALLENGE
Time Limit: 120 Minutes (2 Hours)
Requirement: Charcuterie table for seven (7) pax on 90cm x 90cm table with white cloth.
MANDATORY PRODUCT LIST
- Bangi Chicken Frankfurter 40gm (8 pcs) 320g
- Cheese & Chicken Sausage 80gm (5 pcs) 400g
- Chicken Mosaic (Pre-Sliced) 200g
- Chicken Delight Square (Pre-Sliced) 200g
- Smoked Duck Breast (Whole) 200g
- Beef Pepperoni (Pre-Sliced) 200g
- Beef Salami (Pre-Sliced) 200g
- Roast Beef (Pre-Sliced) 200g
TABLE MUST CONSIST OF :
- 2 Types of Dips, Condiments, Crackers
- 3 Types of Cheeses
- 1 Meatloaf with Condiments & Sauces
- 1 Terrine (hot or cold)
- 7 Mini Burgers (raw meat patty CAN be brought in) Sandwiches
- 2 Types of Sandwiches (finger, open faced or gourmet)
- Judges will judge the charcuterie table & select the items for tasting.
- Recipes & Menu are required.
- NO Pork & Pork Items are allowed to be used for all dishes.
CLASS M50
Individual
Sandwich Toast Master
MERRYCHEF PRIMABAGUZ
SANDWICH TOAST MASTER
Time limit: 20 minutes
Requirement: Prepare and present two (2) sets, individual plate of sandwich.
MANDATORY PRODUCT LIST
- Chicken Cold Cuts (Pre-Sliced) - 100g
- Beef Streaky (Pre-Sliced) - 100g
EQUIPMENT
- MUST use MERRYCHEF Speed Oven for final cooking/reheat.
- ONE (1) set for judging & ONE (1) set for display
- Participants must use at least one or both GOURMESSA products co-sponsor by PrimaBaguz
- The plate must include any combination of condiments, appropriate garnishes & sauces.
- NO metal plates are allowed into the Merrychef speed oven.
THE CHAMPIONS'
REWARD
Recognizing the top talent in the industry with substantial cash prizes and professional endorsement.
Class M41
RM
2,000
Class M50
RM
800
SECURE YOUR SPOT TODAY
Registration is open globally. Spaces are limited for technical classes M41 and M50.
Early Bird
M41
M50
- Class M41
- Gourmessa Charcuterie
- Signature Challenge
RM 550
CLOSED
VALID UNTIL 15 AUG
NORMAL PRICE
M41
M50
- Class M41
- Gourmessa Charcuterie
- Signature Challenge
RM 650
CLOSED
16 AUG - 15 SEP
LAST CALL
M41
M50
- Class M41
- Gourmessa Charcuterie
- Signature Challenge
RM 750
CLOSED
16 SEP - 20 SEP
FREQUENTLY ASKED QUESTIONS
Do I need to prepare HACCP and food safety documentation?
Yes. Competitors are expected to maintain proper food safety records, including temperature logs for raw ingredients, storage, refrigerators/freezers, and sous vide cooking (where applicable). Judges may request to inspect these documents at any time during the competition.
Can I prepare ingredients before the competition?
You may only prepare ingredients according to the competition rules for your category. Any preparation beyond what is permitted may result in penalties. Competitors should review their category rules carefully before arriving.
What should I bring to the competition?
Competitors should bring all required ingredients, small utensils, and equipment specified in the rules for their category. Basic kitchen facilities will be provided, but personal tools and specialty equipment remain the competitor's responsibility unless otherwise stated.
How can I avoid losing points for food waste?
Competitors should bring only the ingredients and mise en place required for the competition, allowing only a small buffer for spoilage. Excessive food preparation or unnecessary waste may lead to penalties. Teams are also encouraged to separate recyclable and food waste whenever possible.
Are there any sustainability guidelines I should follow?
Yes. Competitors are encouraged to minimise single-use plastics. Reusable containers are recommended for transporting ingredients, while unnecessary plastic bags and disposable packaging should be avoided wherever practical as part of the competition's sustainability initiative.
Can judges inspect my workstation or preparation records during the competition?
Yes. Judges may inspect your workstation, food storage practices, temperature records, and other competition documentation at any time to ensure compliance with competition rules, food safety standards, and best practices.
How are medals determined?
Medals are awarded based on the points achieved against judging standards rather than the number of competitors. This means multiple competitors may receive the same medal if they meet the required score.
Title Sponsored By
