The competitor must complete a menu sheet and work plan. The menu sheets describe the items to be produced and the work plan describes the order and timing of the items. When planning the menu, competitors must incorporate all items contained in each of their black boxes. Other ingredients may be included. There will be a table of staple ingredients for the use of all contestants.
All clothing is the responsibility of the contestant.
Any tools the contestants believe are necessary. The dishes must have appropriate taste and seasoning Inconsistent portioning Menu items in harmony with main dish.