The MLA Black Box Culinary Challenge
Ten years after its inception, MLA’s Black Box Culinary Challenge has influenced more than 3000 young chefs around the Asia Pacific region helping lift their awareness and appreciation of Australian beef, sheepmeat and goatmeat.
Endorsed by WACS (World Association of Chefs' Societies) and supported by the local chefs’ association in each country, the MLA Black Box Culinary Challenge has become the envied arena for showcasing quality products to a focused target market of current and future 5-star chefs and foodservice/trade buyers around the world. Meat & Livestock Australia (MLA) and other co-sponsors have successfully organised over 60 Black Box Competitions in the Asian region since 1996.
The aim of the MLA Black Box Culinary Challenge is to showcase high quality Australian red meat products among current and future professional chefs around the world.
With the series of events now also held in The Middle East and Africa, similar events are also planned for North America and Europe, further reinforcing messages about Australian red meat to the international foodservice industry.
What's it all about?
Teams are given a Black Box filled with mystery ingredients including prime Australian beef, sheepmeat or goatmeat, seafood, spices, fruit and vegetables as well as dairy products and stocks. The teams are given one hour to devise a 4-course menu using all of the ingredients. The meal is prepared the following evening and is judged by a panel of international chefs at a gala dinner. Points are awarded for taste, skill, creativity and artistic merit.
Watch the movie of how the event is run (MPG, 4MB)
The concept of the MLA Black Box Culinary Competition is to encourage local young professionals to compete in a team environment where they are given the opportunity to display their skills and talents in a hands-on outside catering situation. Teams numbering 8 – 16 per event are selected from hotels, restaurants, culinary schools and catering companies.
More information
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