Teams turn familiar foods into tiny tasting portions using safe, ready-to-eat ingredients. The challenge is presentation and storytelling rather than difficult cooking.
Before guests arrive
- Choose ready-to-eat ingredients and label every allergen before setup.
- Sanitize work surfaces and give each team separate utensils and plates.
- Limit portions to three bites so judging stays practical and waste stays low.
The three moments
Set the ingredient pantry
Offer small breads, fruit, cheese, spreads, garnishes, and clearly labeled allergy-friendly alternatives.
Plate a three-bite menu
Each team makes an appetizer, main bite, and dessert bite on miniature serving pieces.
Open the tiny restaurant
Teams name the restaurant, describe the menu, and serve one tasting flight to the judges.
Host-ready schedule
Your run of show
0:00
Tour the pantry, safety rules, and miniature plating examples.
0:10
Give teams thirty minutes to create a three-bite menu.
0:40
Open each tiny restaurant for a name, story, and menu presentation.
0:55
Taste, score presentation and flavor, then photograph every plate.