Student Team Classical Dish Requirements

For the 2018 competition season, the assigned classical dish is the dessert course. Effective dates for this dish are August 2017-April 2018.

#4713 Oeufs à la Neige (prepare half recipe)


  • Reference recipe #4347 Ordinary Meringue (prepare half recipe)
  • Use eggs sized "large" for all recipe production.
  • There will be some excess production beyond the four (4) required portions served. Teams will not be penalized for excess production as a result of following these two classical dessert recipes correctly.
  • NO additional dessert garnishes will be required or permitted for this course. Presentation guidelines are clearly stated within the original recipe (#4713) and should not be deviated from in the final presentation of the course for evaluation.

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