Rules & Regulations

GENERAL RULES & GUIDELINES

  1. Each competitor may participate in multiple categories, but for Hot Cooking – only one sub-category is permitted for each entry.
  2. No change of category will be allowed after registration. In the event of withdrawal due to unforeseen circumstances, the organisers must be informed immediately. Registration fees will not be refunded.
  3. On the day of competition, participants must bring two (2) copies of their recipe. All recipes must be written in English.
  4. Participants are responsible for unpacking, preparing, and displaying their exhibits at the date and time specified by the Organising Committee. The Organising Committee accepts no responsibility for damage to or loss of exhibits or equipment in transit or otherwise, and shall not be liable for any direct or indirect loss, claim, or injury involving participants.
  5. Judges are permitted to examine, dismantle, or cut any showpiece where necessary for judging purposes. Failure to comply with the rules and regulations may result in disqualification. Judging is based on originality, ingenuity, creativity, appearance, presentation, colour harmony, professional skill, ingredients used, naming, speed, alertness, and knowledge, as applicable to the category.
  6. Participants must report to the kitchen manager at the arena one (1) hour before their competition time. Failure to do so may result in disqualification.
  7. Only fully paid applications will be processed as official registrations.
  8. Registration fees are non-refundable, except in the event that the Organising Committee cancels the competition due to force majeure.
  9. Participants must wear the proper chef uniform.
  10. Pork and alcohol are strictly prohibited in this competition. Any entry found to contain prohibited items will be invalidated immediately.
  11. Participants must comply with all regulations concerning dress code and personal hygiene.
  12. Any violation of the rules or unprofessional conduct may result in immediate disqualification.
  13. All exhibits, product photographs, recipes, and documents related to this event shall automatically become the intellectual property of the Organising Committee for future advertising and promotional purposes.
  14. The organisers reserve the right to amend, add to, or cancel any rule where necessary.
  15. Submission of the registration form indicates acceptance of the Rules and Regulations of the Borneo Culinary World Cup 2026.
  16. All contestants must provide their own equipment, tools, and materials unless otherwise stated. The organisers are not responsible for any loss or damage.

Registration Fees

Registration fees are non-refundable unless a category is full and the participant chooses not to register for an alternative category. Submission of the registration form constitutes acceptance of the rules, regulations, and decisions of the organising committee.

  • Individual Category: USD 50 per category
  • Team Category: USD 200 per team

COMPETITION UNIFORM REGULATION

Mandatory Dress

Chef Jacket

  • Long or short sleeves are permitted, but the jacket must be neat and wrinkle-free.

  • Any jacket colour may be worn.

  • The participant’s name, country, state, school, institute, or sponsor logo may be printed on the jacket.

Chef Pants

  • Black or black-and-white checkered pants are permitted.

  • Jeans, sportswear, leggings, and cargo pants are not allowed.

  • Bright or flashy coloured pants are not acceptable.

Chef Apron

  • Aprons must be clean and free from inappropriate prints or patterns.

Chef Hat

  • Only a toque or squat hat is permitted.

Chef Scarf

  • A chef scarf may be worn if required by team style or uniform.

Chef Shoes

  • Shoes must be non-slip, closed-toe, and suitable for kitchen use.

  • No slippers, sandals, sneakers, sports shoes, or open-toed shoes are allowed.

Hair

  • Hair must be tied up at all times and must not fall over the forehead.

  • A scarf or hair net may be worn under the hat.

Jewellery

  • No jewellery is permitted, including rings, bracelets, bangles, and watches.

Gloves

  • Gloves must be used where necessary, especially when handling raw food or during plating.

Professional Hygiene and Image

  • Uniforms must be clean, ironed, and free from stains and odours.

  • No offensive prints or slogans are permitted on any part of the uniform.

  • Participants must maintain a professional image while working and when interacting with judges, officials, media, and guests.

Violation and Penalty

  • The Organising Committee reserves the right to disqualify a participant or deduct points for any breach of the uniform regulations.

© Borneo Culinary World Cup 2026