05.27.09-FSD 2009 Competition Guidelines

YEAR 3

SEPTEMBER 4 – 5, 2009 A. VENUE, EVENTS HALL, MAKATI CITY

The Making of a World Class Chef

The Food Showdown 2009 As of May 27, 20009

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T A B L E O F C O N T E N T S Page I Competition Venue 3 - 4 I I Competitors, Conditions of Participation, Awards 5 - 6 III Competition Codes 7 IV The Battle of the Experts 8 - 10

Class 1 – Chef Wars Classical (European) Live (Team of 3) Class 2 – Chef Wars Classical Kulinarya (Filipino) Live (Team of 3)

V The Compleat Chef

Class 3 – Gourmet Cold Buffet Challenge Display (Team of 3) 11 - 12 Class 4 – Fruit and Vegetable Carving Live (Individual) 13 Class 5 – Cuisine Rapide Live (Individual) 14 - 15 Class 6 – Set Menu Challenge Live (Individual) 16 - 17

VI The Bar and Dining Challenge Class 7 – Flairtending : The Master Bartender Live (Individual) 18 - 20 Class 8 – Cocktail Mixing: The Mixmaster Live (Individual) 21 - 23 Class 9 – Flambè Live (Individual) 24 - 26 Class 10 – Table Setting Display (Team of 2) 27 - 28

VII Sweet Revenge Class 11 – Cold Desserts Display (Individual) 29 - 30

Class 12 – Petits Fours or Pralines Display (Individual) 31 - 32 Class 13 13a – Chocolate Showpiece Display (Individual) 33 13b – Sugar Showpiece Display (Individual) 34 13c – Bread Showpiece Display (Individual) 35 Class 14 – Baby Cakes Display (Individual) 36 Class 15 – Wedding Cake Display (Individual) 37 Class 16 – Creative Cake Decoration Live (Team of 3) 38 - 39

VIII General Guidelines of Competitors & Members of the Jury / Appeal Cases 40 - 44 IX Participants Badge / Table/Recipe Title Cards 45 X Official Entry Forms/Official Recipe Forms/Ingredients List Forms 46 - 58


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I. COMPETITION VENUE

A. SECURITY 1. The A. Venue Events Hall shall maintain general security for building perimeter

areas and internal patrols. 2. During the ingress up to dismantling, establishments are required to designate

their own “security officer” and submit the name to the Organizing Committee during briefing on July 15, 2009, 1:30 p.m. at Training Hall A & B, 13th Level, ELJCC, E. Lopez Drive Quezon City.

3. The Organizing Committee and A. Venue Events Hall shall not be held responsible

for any claims, demands, and expenses resulting from damage, loss or theft of exhibits at the exhibition area on build-up, actual exhibition and egress duration.

B. EQUIPMENT & UTENSILS LIST 1. All heavy equipment and fixtures to be brought in to the competition area for the

Exhibits and Contests must be properly marked with property control numbers of the participating establishments. Kitchen utensils and tools, including small electric equipment, should be packed together in properly marked toolboxes or crates.

2. All items to be brought in or out of A. Venue Events Hall premises shall be covered

by duly accomplished (in 4 copies) PASS-IN/PASS-OUT FORM1. The distribution of the form shall be as follows:

i. Original & duplicate copy for participant/establishment/exhibitor ii. One for A. Venue Events Hall guard iii. One for the Organizing Committee

3. Each participating establishment shall authorize one (1) person to sign in the said

forms. Only the same signatory shall be authorized to request the moving out of the said property, thru the same PASS-IN/PASS-OUT FORM. The signatory may also issue a letter of authorization to his representative for him to be able to bring out the property.

4. The A. Venue Events Hall Waiver of Claims should likewise be properly

accomplished.

Extension cords and convenience outlet adaptors that may be needed in the exhibits shall be supplied by the participating establishment.

1 If list will not fit in PASS-IN/PASS-OUT FORM, list must be typewritten (4 copies) and attached to the

corresponding form.


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C. ENTRANCES

1. The ingress for all participants and exhibitors shall be at the Loading Dock of A. Venue Events Hall.

D. GENERAL RULES ON TABLE SIGNAGES 1. Participants should provide tent cards for their display without logo or any

identification (maximum size: 2.5”x 10”). After the judging, participants / establishment may put its own logo on the side.

2. As a safety precaution, participants must check steadiness of tables before

setting up their displays.

3. All set-ups should be completed within the time frame allocated by the Chairman of the Program Committee.


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II. COMPETITORS, CONDITIONS OF PARTICIPATION, AWARDS

A. PARTICIPATION

The competition is open to all professionals and students.

SIZE OF TEAM Please refer to the list of competition codes. Individual and Team Competitions: Only one (1) official entry per establishment/school per category will be allowed.

ENTRY FEES 1. Individual ~ Professional PhP. 1,000.00 per entry 2. Team ~ Professional 2,000.00 per entry 3. Individual ~ Student 750.00 per entry 4. Team ~ Student 1,000.00 per entry

PROVISION ON ENTRIES

1. Entry fee for Battle of the Experts (Chef Wars) will be waived if participating establishment & school will have one official entry per category.

2. Participating establishments & schools are required to have at least one (1) entry per category of the official competitions before joining any brand competition

B. AWARDS

One (1) Presidential Trophy for the Overall Winner - Highest number of medal points

Professional Division, Composite of 13 competitions2

One (1) Presidential Trophy for the Overall Winner - Highest number of medal points Student Division, Composite of 12 competitions2

One (1) Ultimate Chef Warriors Trophy - Chef Wars Classical (European) – Professional Division

One (1) Ultimate Chef Warriors Trophy - Chef Wars Classical Kulinarya (Filipino) – Student Division

One (1) Golden Plate Trophy for the Overall Winner - Highest number of medal points Compleat Chefs – Classes 3 to 6

– Professional & Student Division

One (1) Golden Plate Trophy for the Overall Winner Highest number of medal points Bar and Dining Challenge – Classes 7 to 10 – Professional & Student Division

One (1) Golden Plate Trophy for the Overall Winner - Highest number of medal points Sweet Revenge – Professional Division ~ Classes 11 to 16 – Student Division ~ Classes 11, 13(13a-13c), 14 & 16

All brand competitions are not included in medal counts but will have own incentive prizes and trophies.

2 Professional – Composite of 13 competitions (Class 3, 4, 5, 7, 8, 9, 10, 11, 12, 13a, 13b, 13c & 15) Student – Composite of 12 competitions (Class 5, 6, 7, 8, 9, 10, 11, 13a, 13b, 13c 14 & 16)


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C. RANKING

Scale of Medals:

100 points Gold Medal with Distinction 99/98/97/96/95/94 Gold Medal 93/92/91/90/89/88 Silver Medal 87/86/85/84/83/82 Bronze Medal

81/80/79/78/77/76/75 Diploma

D. CERTIFICATE OF PARTICIPATION All participants will be given a Certificate of Participation.

E. COORDINATOR Coordinator will be designated per competition.


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III. COMPETITION CODES

A. THE BATTLE OF EXPERTS C.1 Chef Wars Classical (European) Live Team of 3 Pro C.2 Chef Wars Classical Kulinarya (Filipino) Live Team of 3 Stu

B. THE COMPLEAT CHEFS C.3 Gourmet Cold Buffet Challenge Display Team of 3 Pro/Stu C.4 Fruit and Vegetable Carving Live Individual Pro/Stu C.5 Cuisine Rapide Live Individual Pro/Stu C.6 Set Menu Challenge Live Individual Pro/Stu

C. THE BAR AND DINING CHALLENGE C.7 Flairtending : The Master Bartender Live Individual Pro/Stu C.8 Cocktail Mixing: The Mixmaster Live Individual Pro/Stu C.9 Flambé Live Individual Pro/Stu C.10 Table Setting Display Team of 2 Pro/Stu

D. SWEET REVENGE C.11 Cold Desserts Display Individual Pro/Stu C.12 Petits Fours or Pralines Display Individual Pro/Stu C. 13 13a – Chocolate Showpiece Display Individual Pro/Stu

13b – Sugar Showpiece Display Individual Pro/Stu 13c – Bread Showpiece Display Individual Pro/Stu

C.14 Baby Cakes Display Individual Pro/Stu C.15 Wedding Cake Display Individual Pro/Stu C.16 Creative Cake Decoration Live Team of 3 Pro/Stu


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IV. THE BATTLE OF THE EXPERTS

CLASS 1 CHEF WARS CLASSICAL (EUROPEAN) Live, Team of 3

CLASS 2 CHEF WARS CLASSICAL KULINARYA (FILIPINO) Live, Team of 3

G E N E R A L M E C H A N I C S

Each team must consist of three (3) members and must come from the regions (Luzon, Visayas, Mindanao) they will represent

Rules on classical cookery for both Classical European and Classical Kulinarya Chef Wars

will be the basis of assessment of entries. Modern plate presentation is encouraged. No fusion cooking.

The Organizing Committee reserves the right to have exclusive property of all submitted entry recipes.

R U L E S O F T H E C O M P E T I T I O N :

A. REGIONAL ELIMINATION ROUND

1. Three (3) possible main ingredients and a pantry list of basic ingredients will be announced by the Organizing Committee one (1) month prior to the day of competition. Main ingredient specification (e.g. weight, size, origin, etc.) will be indicated.

2. All ingredients needed (main and pantry) will be provided by the competitors. Only ingredients in the submitted recipes will be allowed to be brought into the competition area.

3. The date and designated venue for the recipe writing will be announced to

participants during the briefing. 4. Each team will be given one (1) hour to write in recipe form each of the three (3)

dishes required. Each must state the list of ingredients, the quantity in metric form and the method of cooking. A ten per cent (10%) allowance or buffer is allowed (e.g. 1 kg. pork loin + 100 grams). The recipes will be submitted to the Organizing Committee at the end of the session. The competition will be held the day after the recipe writing session.

5. Contestants have to register with the Organizing Committee two (2) hours before the actual competition time. Absolutely no excuses will be accepted for tardiness where the penalty is disqualification.

6. Participants must provide their own fire extinguisher. 7. All items to be brought must be within the designated competition area before

the start of the competition.


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8. Participants must bring their own tools, knives, pots, pans, small electrical or mechanical tools or any special equipment not found in the kitchen provided by the Organizing Committee.

9. Work places will be set up for the teams, each having a stove with four (4) open gas burners and an oven. Chillers and freezers will be provided for the participants. A water dispenser will also be provided.

10. Before the competition, each team’s pantry will be checked to ensure that all the food items comply with the standard specification as indicated in the official pantry list.

11. The participants will be given fifteen (15) minutes to set up their mis en place. One (1) hour to cook all three (3) dishes and another fifteen (15) minutes for plating.

12. All teams will be instructed by the designated coordinator as to their starting time. After the first team has been instructed to begin cooking, the next team will start ten (10) minutes after. Every team thereafter will start at ten (10) minute intervals.

13. Every team should have two plates of each dish, one for tasting and one for display. This means a total of six (6) plates for each team.

14. The plates to be used will be provided by the participants. It can be in any shape

or color but without any logo or identifying marks. 15. All teams will be instructed by the designated coordinator to dish out/present

their dishes five to ten minutes interval (or as needed) to give enough time for the judges to evaluate the entries. All dishes must be made on the spot.

16. The kitchen area is off limits to all contestant escorts. Coaching from the public is

prohibited.

17. The top winning team will officially represent the Region and advance to the National Finals of the “Food Showdown 2009” to be held in Manila on 4-5 September 2009 at the A. Venue Events Hall.

B. NATIONAL FINALS

1. The three finalists representing regions Luzon, Visayas and Mindanao will compete

in the National Finals.

2. All provisions in the elimination rule, except no. 17 shall apply.

3. Certificates of participation will be given to all teams who join the elimination rounds.

4. Trophies and medals will be awarded to all winning teams in the national finals

during the National Food Showdown 2009 to be held in Manila


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G U I D E L I N E S F O R A S S E S S M E N T TASTE 0 – 40 points Good flavor and taste, not overpowering, should have good flavor combination PRESENTATION 0 – 25 points Dishes should be appetizing and tastefully pleasing to the eye, slices should be moderate, portions correctly calculated and easily accessible. CORRECT PROFESSIONAL PREPARATION 0 – 25 points Classical names should correspond to original recipes and preparations must be correct and display mastery of basic skills, application of correct cooking methods HANDLING/HYGIENE 0 – 10 points Attention paid to hygiene during preparation of food and proper handling from establishment to competition venue in accordance with HACCP.

TOTAL POSSIBLE POINTS 100 points


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V. THE COMPLEAT CHEFS CLASS 3 GOURMET COLD BUFFET CHALLENGE

Display, Team of 3 EACH TEAM IS EXPECTED TO PREPARE AN EDIBLE COLD BUFFET FOR FIVE (5) PERSONS.

1. This competition is open to teams from hotels, restaurants and schools. Each team will be composed of three (3) members.

1. List of ingredients / recipe shall be written in an official recipe form. This will be submitted

to the Organizing Committee within fifteen (15) working days prior to the competition date.

2. Each team will prepare an edible cold buffet for five (5) persons. The buffet must include

the following: one (1) salad; one (1) fish or seafood platter; one (1) meat or poultry platter; two (2) appetizers; two (2) desserts; and a bread basket with four (4) kinds of bread.

3. Menu has to include appropriate dressings, sauces and condiments.

4. All food items must be prepared in the respective establishments of the participants. Set-

up will be on the scheduled day of the competition.

5. 3 portions of each buffet item must be prepared separately for judges to taste. These are not to be displayed on the table but will be presented to the team of judges during the assessment period. Buffet will be judged on innovation and presentation. Those items must be the same as the ones on the buffet.

6. Tables, draping, skirting, chinaware and serving utensils must be provided by the

participants. Those should NOT have logos or names or any mark that can identify those as belonging to particular establishments or schools. Teams must bring their own raisers, centerpieces and other decorative items to enhance their display.

7. Teams have freedom of choice for serving methods – either all portions in one large receptacle, or set out in a number of smaller receptacles.

8. Name of dishes and list of ingredients must be placed on the table.

9. Competitors will register with the Organizing Committee two (2) hours before the actual

start of competition. Competitors who are late will be disqualified.

10. Buffet set-up time allotment is two (2) hours. Going beyond the allotted time will mean penalty of one (1) point per minute which will be subtracted from the total score.

11. Space provided for entry set-up is 72" x 36".

12. Set-up should be left on display for duration of the National Food Showdown 2009.


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G U I D E L I N E S F O R A S S E S S M E N T MATERIAL BROUGHT/ MISE EN PLACE 0 – 15 points Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Correct utilization of working time and punctual completion. HANDLING/HYGIENE 0 – 15 points Attention paid to hygiene during preparation of food and proper handling from establishment to competition venue in accordance with HACCP.

PRESENTATION 0 – 30 points Ingredients and side dishes must be in harmony. Points are granted to excellent combination, simplicity and originality in composition TASTE 0 – 40 points The dish must have appropriate taste and seasoning. Quality in flavor and color. The dish should conform to today’s standards of nutritional values.



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CLASS 4 FRUIT AND VEGETABLE CARVING Live, Individual

1. This competition is open to individuals from hotels, restaurants and schools. 2. Competitors will have to provide their own working tools. 3. Each competitor will have to provide own fruits / vegetables.

4. A theme or concept for the “art” can be made. This may be a “tableau,” a banquet or

buffet centerpiece.

5. Space provided for entry set-up is 70 cm x 70 cm x 70 cm.

6. Height limit is 70 cm.

7. Wires and toothpicks are not allowed.

8. Competitors can use lighting effects. The competitors must provide the bulbs to be used.

9. Competitors will register with the Organizing Committee two (2) hours before the actual start of competition. Competitors who are late will be disqualified.

10. Time allotment for the competition is two (2) hours. Going beyond the allotted time will

mean penalty of one (1) point per minute which will be subtracted from the total score.

G U I D E L I N E S F O R A S S E S S M E N T DEGREE OF DIFFICULTY 0 – 30 points ARTISTIC ACHIEVEMENT 0 – 20 points

WORK INVOLVED AND WORK DETAILS 0 – 30 points ORIGINALITY 0 – 20 points



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CLASS 5 CUISINE RAPIDE

Live, Individual PARTICIPANTS ARE TASKED TO MAKE A THREE-DISH MEAL FOR TWO (2) PERSONS USING THE MAIN INGREDIENT IN 30 MINUTES.

1. This is an individual competition open to participants from hotels, restaurants and schools.

2. Each participant will prepare, cook and plate on the spot for thirty (30) minutes only. Participants will be instructed to stop cooking after 30 minutes. No extension will be given after the allocated cooking time.

3. The participant will make one (1) salad dish, one (1) main course using the main ingredient and one (1) dessert good for two (2) persons, but plated individually.

4. The main ingredient will be announced by the Organizing Committee a month before

the competition date.

5. Recipe should be submitted by the participant to the Organizing Committee within fifteen (15) working days prior to the competition stating the ingredients, quantity (in metric form) and method of cooking. Recipe should be good for two (2) persons.

6. All ingredients are to be provided by the participants.

7. Mise en place is pre-prepared/chopped but must not be cooked. Only basic sauces, raw dough, starches can be brought in prepared as long as they are written in the recipe.

8. Participants have to bring their own cooking utensils (pots, pans, knives, etc.).

Participants will have to provide for their own adapter, AVR or transformer if needed.

9. Participants to provide their own wares/plates. Any color is accepted but there should be no logo, name or marks that will identify the establishment or school.

10. Organizers will provide one electrical line per cooking station (220V).

11. Work place will be set up for the competitors each with a stove with four (4) open gas burners and a working table with sink.

12. Competitors will register with the Organizing Committee two (2) hours before the actual

start of competition. Competitors who are late will be disqualified.

13. Participants must provide their own fire extinguisher.

14. All items to be brought must be within the designated competition area before the start of the competition.

15. Pre-heating of oven is allowed.


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G U I D E L I N E S F O R A S S E S S M E N T MATERIAL BROUGHT / MISE EN PLACE 0 – 15 points Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Correct utilization of working time and punctual completion. HANDLING / HYGIENE 0 – 15 points Attention paid to hygiene during preparation of food and proper handling from establishment to competition venue in accordance with HACCP.

PRESENTATION 0 – 30 points Ingredients and side dishes must be in harmony. Points are granted to excellent combination, simplicity and originality in composition. TASTE 0 – 40 points The dish must have appropriate taste and seasoning. Quality in flavor and color. The dish should conform with today’s standards of nutritional values.



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CLASS 6 SET MENU CHALLENGE Live, Individual PARTICIPANTS ARE TASKED TO MAKE A 3-COURSE MEAL FOR TWO (2) PERSONS USING THE MAIN INGREDIENTS IN ONE (1) HOUR.

1. This is an individual competition open to professionals and students. 2. Each participant will prepare, cook and plate on the spot for one (1) hour only. Going

beyond the allotted time will mean a penalty of one (1) point per minute to be deducted from the total score.

3. The participant will make one (1) hot or cold appetizer, one (1) main course and one (1)

dessert, using the main ingredient combined with meat, seafood, poultry, vegetable, and/or fruits, nuts, etc. The 3-course meal should be good for 2 persons but will be plated individually.

4. The main ingredient will be announced by the Organizing Committee a month before

the competition date. 5. Recipe and ingredient list should be submitted by the participant to the Organizing

Committee fifteen (15) working days prior to the competition stating the ingredients, quantity (in metric form) and method of cooking. Recipe should be good for two (2) persons. No changes or additional ingredients will be accepted after submission.

6. All ingredients are to be provided by the participants.

7. Mise en place is pre-prepared but must not be cooked. Basic sauces, lumpia wrapper,

fillo dough, and starches can be brought in prepared as long as they are written in the recipe.

8. Participants have to bring their own cooking utensils (pots, pans, knives, etc.).

Participants will have to provide for their own adaptor, AVR or transformer if needed.

9. Participants will provide their own wares/plates. Any color is accepted but there should be no logo, name or marks that will identify the establishment.

10. Participants must provide their own fire extinguisher.

11. Organizers will provide one electrical line per cooking station (220V).

12. Work place will be set up for the competitors, each with a stove with four (4) open gas

burners and a working table with sink.

13. Competitors must register with the Organizing Committee two (2) hours before the actual schedule of competition. Latecomers will be disqualified.

14. All items that are to be brought in must be at the designated competition area before

the start of the competition.


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G U I D E L I N E S F O R A S S E S S M E N T MATERIAL BROUGHT / MISE EN PLACE 0 – 15 points Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Correct utilization of working time and punctual completion. HANDLING / HYGIENE 0 – 15 points Attention paid to hygiene during preparation of food and proper handling from establishment to competition venue in accordance with HACCP.

PRESENTATION 0 – 30 points Ingredients and side dishes must be in harmony. Points are granted to creative integration of the main Ingredient in the dishes, resulting in excellent combination, simplicity and originality in composition. TASTE 0 – 40 points The dish must have appropriate taste and seasoning. Quality in flavor and color. The dish should conform with today’s standards of nutritional values.



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VI. THE BAR AND DINING CHALLENGE CLASS 7 FLAIRTENDING

Live, Individual G E N E R A L M E C H A N I C S

This competition is open to professionals and students.

Professional participants must be currently a bartender or in a position NOT higher than a bartender (non-supervisory) and must represent a legitimate establishment.

Student participant should be at least 18 years of age.

Submission of entry shall not be later than on July 15, 2009 to the Organizing Committee.

The beverage/drink recipe shall be written in an official entry form to be submitted to the

Organizing Committee fifteen (15) working days prior to the competition. All entry recipes will be screened and validated in conformity to the established rules. The Organizing Committee reserves the right to reject any entry that does NOT conform to the established rules.

The Organizing Committee reserves the right to have exclusive property of all submitted

entry recipes.

Elimination round will be conducted when participants exceed twelve (12). Otherwise, No elimination round shall be held.

Only twelve (12) finalists shall advance to the finals.

S P E C I F I C G U I D E L I N E S :

1. Each participant shall create one original cocktail drink of any category.

2. The maximum number of ingredients must not exceed six (6) including drops and dashes.

3. All cocktail entries shall contain the sponsored brand of alcohol or juice, which will be provided by the sponsor. Other non-alcoholic juices may be used but only if these are not in the product line of the sponsored brands. In this case, the juice(s) will be provided by the contestants.

4. Fruits and/or juices blended or combined into one shall be considered two or more

ingredients; i.e. pineapple/orange juice – 2 ingredients.

5. No pre-mixed or homemade ingredients are allowed. Extracting or blending of any ingredients shall be done in the preparation room.

6. Dairy products and their substitutes are not allowed except for milk, fresh or otherwise.

7. Heated ingredients are not allowed in the recipe. No food dyes are allowed.


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8. Contestants should use standard measures to determine the volume of ingredients. All beverages in the recipe shall be expressed in milliliters (ml), drops and dashes, as the case may be (1 oz = 30 ml).

9. The cocktail drink may be shaken, stirred or blended.

10. Garnishing shall be made of edible fruits and/or vegetables. No artificial or

manufactured items are allowed.

11. Garnish shall be cut and prepared in one common preparation room. Bringing of pre-cut garnishes is NOT allowed.

12. Garnish may be put onto the glasses either at the start or after the performance of the

concoctions on stage.

13. The name of the cocktail must be relevant to the presentation and taste of the drink.

14. During the competition proper, participant shall prepare on-the-spot an entry drink good for 3 servings, simultaneously under the time limit of five (5) minutes with full garnishes. It shall be presented to the tasting jury for evaluation.

15. The five-minute routine performance commences from the start of the music upon signal

by the emcee. Sideshow or any theatrical entrance will be included in the allotted time of performance. Classical or contemporary music may be used.

16. Points will be deducted if time goes beyond the five (5) minute limit and will be

disqualified if it exceeds six (6) minutes. One (1) point for every fifteen (15) seconds in excess of five (5) minutes limit.

17. Participant shall provide all ingredients, glasses, equipment, tools and/or other

paraphernalia to be used in mixing and stage performance, except for the sponsored brand of alcohol / juices.

18. Liquor bottles to be used in flairing shall be filled up to at least 30 ml. Pre-measured

ingredients in a bottle or container and emptying the contents into a shaker or glass and then flairing it, is not allowed. After being emptied, the same bottle cannot be used again in the routine.

19. Juices and/or other mixes should fill the container only half way.

20. All bottles must be full sized. Half-size and smaller bottles are NOT allowed.

21. Participant shall use only the liquor bottles needed in the recipe for flairing. Should more

than one bottle be used, the same brand and amount of content must be used.

22. No empty bottles or juggling props shall be used in the routine exhibition.

23. Any flairing act/performance is allowed except for naked flames. Obscene sexual acts are strictly forbidden.

24. Free-pouring style is required.


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25. Using of pourers is a must and it should not be removed from bottles while flairing. Bottle caps will be allowed only when doing special tricks.

26. Participants are required to dress in traditional or modern costume relevant to their

chosen theme. Wearing of jeans or casual clothes and open sandal is not permissible unless part of costume. The costume and props should not have any establishment logo or any identifying marks or brands of any product.

27. Participants shall provide their own background music that is on cassette or CD and must

be cued to the start of the music. It must be labeled with the contestant’s name, entry and the music title. CDs and/or cassette tape shall be given and closely coordinated to the coordinator of the competition.

28. Participants should be in the preparation room one (1) hour prior to the scheduled

competition time. Late arrival will lead to disqualification. Marshals will be posted in the preparation room.

29. The sequence of the competition will be drawn by lot.

30. All participants are not allowed to watch the competition. After their performance, they

should go back to the preparation room.

31. NO coach or assistants are allowed in the preparation room.

32. Assistants will be allowed only to assist in bringing to the stage contestants’ materials and/or paraphernalia for flaring.

33. The judges’ decision is final and no correspondence will be entertained. The appeals

committee, whose decision is final and executory, however, will settle any dispute.

JUDGING CRITERIA FLAIR Technical Flair 0 – 05 points Flair Difficulty (Uniqueness) 0 – 15 points Equipment and Bottles handling 0 – 10 points Presentation 0 – 10 points Entertainment Value 0 – 10 points Confidence 0 – 10 points Timing 0 – 05 points Overall table presentation (cleanliness and orderliness) 0 – 05 points SUB TOTAL 70 points

TASTE AND PRESENTATION Taste 0 – 15 points Aroma 0 – 05 points Presentation / Color / Harmony 0 – 05 points Name Relevance 0 – 05 points SUB TOTAL 30 points



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CLASS 8 COCKTAIL MIXING: THE MIXMASTER

Live, Individual G E N E R A L M E C H A N I C S

To demonstrate professional skills and accuracy in cocktail mixing. This competition is open to professionals and students.

Professional participants must be currently a bartender or in a position NOT higher than a

bartender (non-supervisory) and must represent a legitimate establishment.

Student participants must be at least 18 years of age.

Submission of entry shall not be later than on July 15, 2009 to the Organizing Committee.

The recipe shall be written in an official entry form to be submitted to the Organizing Committee fifteen (15) working days prior to the competition. All entry recipes will be screened and validated in conformity to the established rules. The Organizing Committee reserves the right to reject any entry that does NOT conform to the established rules.


entry recipes.

Elimination round will be conducted when participants exceeds twelve (12). Otherwise, No elimination round shall be held.

Only twelve (12) finalists shall advance to the finals.

R U L E S O F T H E C O M P E T I T I O N :

C. ELIMINATION ROUND 1. The maximum number of ingredients shall be limited to six (6) which shall include

drops and dashes. Ingredients used are strictly limited to local spirits. 2. All cocktail entries shall contain sponsored brand of alcohol or juice, which will be

provided by the sponsor. Other non-alcoholic juices may be used but only if these are not in the product line of the sponsored brands. In this case, the juice(s) will be provided by the contestants.

3. Fruits and/or juices blended or combined into one shall be considered two or more

ingredients; i.e. pineapple/orange juice – 2 ingredients. 4. Fresh milk and cream are allowed. All other dairy products and their substitutes are

not allowed. 5. Competitors will be provided with competition numbers. NO other identification will

be allowed.


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6. Logos or identifying marks of establishment on bottles, bar utensils, glasses, materials,

equipment, etc., are not allowed. 7. Competitors will provide his/her own mixes, utensils and glassware, as well as blender

if necessary. 8. Competitors must arrive one hour before the scheduled time. Late arrivals (15

minutes and over) will lead to disqualification. 9. The sequence of competitors in the competition will be drawn by lot. 10. Each competitor will prepare his/her cocktail entry on-the-spot, divided into two

portions simultaneously, under a time limit of three (3) minutes. Points will be deducted if time exceeds the three (3) minute limit and will be disqualified if over four (4) minutes. One (1) point deduction for every fifteen (15) seconds in excess of the three (3) minute limit. One portion with full decoration/garnishes and presentation; and the second portion to be divided into three (3) small glasses to be provided by the participants, which will be served to the judges for blind tasting.

11. Competitors shall use standard measures to determine the volume of the ingredients.

All recipes shall be expressed in jiggers (1 ¼ or 1.25 oz.), milliliters (ml), and drops/dashes (1 oz = 30 ml).

12. Competitors shall use standard glassware for his/her serving presentation of the entry

drink. 13. All drinks may be prepared by stirring, shaking or by the use of an electric blender.

Only one (1) blender will be used in the preparation of the drink, except for two colored drinks that need to be concocted simultaneously.

14. Garnishes/decorations must be of edible fruits and vegetables. Those will be pre-cut

by the contestant alone in the preparation room but has to be assembled on stage only during the competition proper. Use of flower is permitted as long as it does not touch the drink itself. No manufactured items, edible or non-edible, will be allowed except for fruit picks. Competitors who bring pre-cut garnishes to the preparation room will be penalized with point deductions.

15. Competitors will not be allowed to watch the actual competition. After competing,

the competitor should return to the competitor’s waiting room until the end of the competition.

16. During the actual competition, no coach/assistant will be allowed in the competitor’s

room. 17. Marshals will be assigned at the competitor’s room to monitor activities. 18. Competitors must use a serving tray to bring his/her ingredients and/or equipment to

the mixing table/bar.


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19. In case of a tie, the participant who received the highest number of points in Taste

criterion will be proclaimed the winner. Should both contestants tie in the Taste criterion, they will be required to mix their own cocktail on-the-spot and the score will be based on taste.

20. Classical or contemporary background music is allowed but will not be judged. 21. Juggling of bottles and other gimmicks are allowed but will not be judged.

D. FINAL ROUND

1. The twelve (12) finalists will compete in the final round. 2. The finalists will have the option to resubmit their elimination entry concoction or

make a new or modified entry recipe. 3. All provisions in the elimination rule shall apply.

G U I D E L I N E S F O R A S S E S S M E N T MIXING / KNOWLEDGE Technical Approach 0 – 10 points Time 0 – 10 points Neatness / Orderliness 0 – 10 points Accuracy / Correctness 0 – 10 points SUB TOTAL 40 points

TASTE AND PRESENTATION Presentation 0 – 20 points Taste 0 – 30 points Color Combination 0 – 05 points Name Association 0 – 05 points SUB TOTAL 60 points


J U D G I N G : FRONT SET OF JUDGES WILL JUDGE : Technical Approach Time Neatness/Orderliness Accuracy/Correctness

BACK SET OF JUDGES WILL JUDGE : Presentation Taste Color Combination Name Association


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CLASS 9 FRUIT FLAMBE, FREE STYLE Live, Individual G E N E R A L M E C H A N I C S

This competition is open to professionals and students.

Professional participants must be currently a waiter or in a position NOT higher than a

captain (non-supervisory) and must represent a legitimate establishment Submission of entry shall not be later than on July 15, 2009 to the Organizing Committee.

Student participants must be at least 18 years of age

The recipe shall be written in an official entry form to be submitted to the Organizing

Committee fifteen (15) working days prior to the competition. All entry recipes will be screened and validated in conformity to the established rules. The Organizing Committee reserves the right to reject any entry that does NOT conform to the established rules.


entry recipes.

Organizing Committee will decide if elimination round is necessary. Otherwise, no elimination will be held.

SPECIF IC GUIDEL INES , POINTERS FOR THE JUDGING CRITER IA:

1. Fruits can be peeled and cut but NOT COOKED. 2. Use of other fruits for sauces or garnish is allowed as long as the portioning is not more

than the main ingredient. 3. Coulis cannot be used as the main sauce of the flambé. Coulis can be used for

decorative purposes and can be pre-cooked. 4. Decoration can be prepared ahead

5. The flambé base sauce (caramelizing of sugar) must be done on the spot. 6. Cooking of fruits must be done on the spot. 7. All equipment will have to be provided by Competitor, except for working/display table,

which will be provided by the Organizing Committee. 8. No pre-decoration of plates or glasses should be done. Maximum plate size: 33 cm.

(13”) in diameter. Logos or identifying marks of establishment on plates and other equipment are not allowed.


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9. Only one flambé trolley with a maximum of 2 flames is allowed on stage for the preparation of flambé. This will be provided by the participant.

10. Competitor must provide their own fire extinguisher. 11. All entries must be flambéed on the spot using one or more alcohol / spirit.

12. Competitors may wear traditional or contemporary costume. 13. Competitors will be provided with competition numbers. NO other identification will be

allowed. 14. Competitors must arrive one hour before the scheduled time. Late arrivals (15 minutes

and over) will lead to disqualification.

15. The sequence of competitors in the competition will be drawn by lot.

16. Competitors must be on stand-by 45 minutes prior to the competition

17. Each competitor will prepare his/her entry on-the-spot, divided into two portions simultaneously, under a time limit of eight (8) minutes. Points will be deducted if time exceeds the eight (8) minute limit and will be disqualified if over nine (9) minutes. One (1) point for every fifteen (15) seconds in excess of the eight (8) minute limit. One portion with full decoration/garnishes and presentation; and the second portion to be divided into four (4) small servings to be provided by the participant, which will be served to the judges for blind tasting.

18. Competitors will not be allowed to watch the actual competition. After competing, the

competitor should return to the competitor’s waiting room until the end of the competition.

19. During the actual competition, no coach/assistant will be allowed in the competitor’s

room.

20. Marshals will be assigned at the competitor’s room to monitor activities.

21. Competitors must use a serving tray to bring his/her ingredients and/or equipment to the working table.

22. In case of a tie, the participant who received the highest number of points in Taste

criterion will be proclaimed the winner. 23. Music, dance groups and other gimmicks are allowed but will not be judged.


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G U I D E L I N E S F O R A S S E S S M E N T TASTE 0 – 40 points Good balance in ingredient combination. No ingredient is dominating the taste of base item. PRESENTATION / INNOVATION 0 – 25 points Harmony in color. Portion size based on a la carte service. Decoration is simple but attractive. Dish was served at proper temperature. Plates/glasses were clean without stains. Practical for a la carte dessert service WORKMANSHIP 0 – 25 points Mise en place was presented clean and based on guidelines. Recipe matches the ingredients used for two portions. Preparation method of recipe is followed step by step. Cooking method is executed properly. If alcohol was used for flaming, participant could control the flames. The dish was efficiently plated and decorated CREATIVITY 0 – 10 points Display of new ideas and modern twist.



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CLASS 10 THE TABLE SETTING Display, Team of 2 PARTICIPANTS ARE TASKED TO SET-UP A TABLE FOR A FOUR (4) COURSE MENU WITH ACCOMPANYING WINES. G E N E R A L M E C H A N I C S

This competition is open to hotels, restaurants and schools.

Each team is composed of two (2) members.

Professional competitors must be regular employees of the establishment. No

contracted florists/ decorators are allowed to participate. Proof of employment (company I.D. or other valid documents) has to be presented by the competitors upon registration for this category. Certificate of employment from the HR Department of the establishment is acceptable.

Competitors will be provided with competition numbers. NO other identification will be

allowed.

SPECIF IC GUIDEL INES , POINTERS FOR THE JUDGING CRITER IA:

1. Competitors must register with the Organizing Committee one (1) hour before the competition.

2. Competitors who are late will be disqualified.

3. Linens, table top decors, plates, glassware, flatware and other props are to be provided

by the competitor. Logo or any identifying marks of establishments are not allowed.

4. Each team will be provided a space of 4 meters x 4 meters to set up their table. Floor covering is allowed. NO walls, ceilings, backdrops or table accents are allowed. The set up of a service table (gueridon) and wine bucket in the area is allowed.

5. Participants must NOT be in uniform when they set up their entry.

6. Each team will set their table on the spot within a time limit of one (1) hour, on the cue of

the designated coordinator.

7. Competitors to execute a table setting for four (4) persons to include chairs, table, naperies, china, flatware and glassware.

8. Centerpiece to be made on-the-spot. 9. The use of ironing equipment during set-up is allowed. 10. Each place setting must have an appropriate 4-course menu card on the table related

to the display.


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11. Menu card or folder to reflect a four (4) course menu with corresponding wines. 12. Competitors shall be responsible for the security of their displays.

13. The Table setting will be displayed during the 2-day National Food Showdown event.

Participants are required to provide one (1) waiter /watcher appropriate to the concept of the entry.

G U I D E L I N E S F O R A S S E S S M E N T PRESENTATION 0 – 25 points CREATIVITY AND ORIGINALITY 0 – 25 points ARTISTRY 0 – 25 points EXECUTION OF CONCEPT / THEME 0 – 25 points



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VII. SWEET REVENGE CLASS 11 COLD DESSERTS

Display, Individual TO DISPLAY A VARIETY OF FOUR (4) DIFFERENT PLATED COLD DESSERTS GOOD FOR SIX (6) PERSONS. SPECIF IC GUIDEL INES , POINTERS FOR THE JUDGING CRITER IA:

1. The competition is open to any hotel, restaurant or school.

2. Table space allotted: 90 cm. x 90 cm.


to the Organizing Committee fifteen (15) working days prior to the competition date.

4. A list of ingredients should be placed with the entry. No quantities required.

5. Practical up-to-date preparation and presentation required.

6. All materials used should be edible.

7. Showpiece is allowed but will not be judged.

8. Plates should have no logo or names.

9. There should be no rice-based preparations.

10. Western techniques and presentation can be applied.

11. 3 portions of each dessert item must be prepared separately for judges to taste. These are not to be displayed on the table but will be presented to the team of judges during the assessment period. Those items must be the same as the ones on the display.

12. Entry to be on display for duration of the National Food Showdown 2009. The Organizing

Committee will dispose of uncollected exhibits on the last day if exhibits begin to deteriorate.


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G U I D E L I N E S F O R A S S E S S M E N T WORKMANSHIP 0 – 25 points Creativity level of each type Proportions of ingredients are based on a la carte service standards. Ingredients used are based on list of ingredients Practical for a-la-carte dessert service PRESENTATION 0 – 25 points Easy serving methods incorporated in work Should be appetizing, tasteful and elegant The quality of food items must correspond to number required TASTE 0 – 40 points Taste must be accurate, based on the ingredient list of each type Taste, flavors must conform with today’s standards CREATIVITY 0 – 10 points Display of new ideas and modern twist.



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CLASS 12 PETITS FOURS OR PRALINES

Display, Individual TO DISPLAY SIX (6) DIFFERENT TYPES, SIX (6) BITE-SIZED PIECES OF EACH TYPE OF EITHER PETITS FOURS OR PRALINES, SUITABLE FOR SERVICE. SPECIF IC GUIDEL INES , POINTERS FOR THE JUDGING CRITER IA:

1. The competition is open to any hotel, restaurant or school. 2. Table space allotted – 90 cm x 90 cm.



4. Display should have 6 different types of either petits fours or pralines, each type composed of 6 bite-sized pieces totaling 36 pieces in all.

5. A list of ingredients is required and should be placed at one side of the display.

6. Practical and up-to-date presentation is required.

7. No commercial moulds are allowed.

8. Showpieces used to enhance the presentation will be judged.

9. An extra plate of one (1) portion of each type should be provided for the judges to taste.

10. Entry to be on display for duration of the National Food Showdown 2009. The Organizing

Committee will dispose of uncollected exhibits on the last day if exhibits begin to deteriorate.


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G U I D E L I N E S F O R A S S E S S M E N T WORKMANSHIP 0 – 25 points Creativity level of each type Proportions of ingredients are based on a la carte service standards. Ingredients used are based on list of ingredients Practical for a-la-carte dessert service PRESENTATION 0 – 25 points Easy serving methods incorporated in work Should be appetizing, tasteful and elegant The quality of food items must correspond to number required TASTE 0 – 40 points Taste must be accurate, based on the ingredient list of each type Taste, flavors must conform with today’s standards CREATIVITY 0 – 10 points Display of new ideas and modern twist.



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CLASS 13A CHOCOLATE SHOWPIECE

Display, Individual TO DISPLAY A CHOCOLATE SHOWPIECE SPECIF IC GUIDEL INES , POINTERS FOR THE JUDGING CRITER IA:



2. List of ingredients to be placed with entry. No quantities required. 3. No frames, moulds or wires are allowed. Points will be deducted for non-compliance.

4. There are no height restrictions.

5. Table space allotted – 90 cm x 90 cm

6. Chocolate showpieces must be on display for duration of the National Food Showdown 2009. The Organizing Committee will dispose of uncollected exhibits on the last day if exhibits begin to deteriorate.

G U I D E L I N E S F O R A S S E S S M E N T SUITABILITY IN COMPLEMENTING FOOD DISPLAYS 0 – 30 points As the exhibits are meant to be displayed on a buffet table, these should be designed to complement food displays. PRESENTATION AND GENERAL IMPRESSION 0 – 30 points Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles. TECHNIQUE AND DEGREE OF DIFFICULTY 0 – 40 points This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit.



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CLASS 13B SUGAR SHOWPIECE

Display, Individual TO DISPLAY A SUGAR SHOWPIECE SPECIF IC GUIDEL INES , POINTERS FOR THE JUDGING CRITER IA:


to the Organizing Committee fifteen (15) working days prior to the competition date. 2. List of ingredients to be placed with entry. No quantities required.

3. No frames, moulds or wires are allowed. Points will be deducted for non-compliance.



6. Sugar showpieces must be on display for duration of the National Food Showdown 2009.

The Organizing Committee will dispose of uncollected exhibits on the last day if exhibits begin to deteriorate.




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CLASS 13C BREAD SHOWPIECE

Display, Individual TO DISPLAY A BREAD SHOWPIECE SPECIF IC GUIDEL INES , POINTERS FOR THE JUDGING CRITER IA:


to the Organizing Committee fifteen (15) working days prior to the competition date. 2. List of ingredients to be placed with entry. No quantities required.

3. No frames, moulds or wires are allowed. Points will be deducted for non-compliance.



6. Bread showpieces must be on display for duration of the National Food Showdown 2009.

The Organizing Committee will dispose of uncollected exhibits on the last day if exhibits begin to deteriorate.




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CLASS 14 BABY CAKES

Display, Individual TO DISPLAY FOUR (4) BABY CAKES WITH A DIAMETER OF THREE (3) INCHES EACH. TWO (2) CAKES MUST BE CHOCOLATE FLAVORED (BOTH CAKE LAYER AND ICING / FROSTING) AND ANOTHER TWO (2) THAT ARE NOT CHOCOLATE BASED. SPECIF IC GUIDEL INES , POINTERS FOR THE JUDGING CRITER IA:

1. Table space allotted: 90 cm. x 90 cm. 2. List of ingredients / recipe shall be written in an official recipe form. This will be submitted


3. List of ingredients to be placed with entry. No quantities required. 4. Practical up-to-date preparation and presentation required. 5. Cake is to be entirely decorated by hand and all decorations must be edible. 6. Royal icing, pastillage or any other appropriate materials may be used. 7. All of the 4 different cakes to be cut by the participant for tasting by the jury. 8. Lace or its equivalent is not allowed. 9. Showpiece is allowed but will not be judged. 10. Entries must be on display for duration of the National Food Showdown 2009. The

Organizing Committee will dispose of uncollected exhibits on the last day if exhibits begin to deteriorate.

G U I D E L I N E S F O R A S S E S S M E N T

WORKMANSHIP 0 – 25 points All four cakes to be of different modern composition. Ingredients and its proportions are based on list of ingredients. Correct basic culinary preparation, corresponding to today’s modern patisserie

PRESENTATION / INNOVATION 0 – 25 points Composed of an appetizing, tasteful, modern and elegant presentation, practical serving

TASTE 0 – 40 points Taste must be accurate, based on the ingredients list of each cake

CREATIVITY 0 – 10 points Display of new ideas and modern twist.



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CLASS 15 WEDDING CAKE

Display, Individual PARTICIPANT TO DISPLAY A THREE-TIER WEDDING CAKE. SPECIF IC GUIDEL INES , POINTERS FOR THE JUDGING CRITER IA:

1. All tiers to incorporate the wedding design. 2. The lower tier must be edible. 3. Cake is to be entirely decorated by hand and all decorations, with the exception of

pillars, must be edible. 4. Royal icing, pastillage or any other appropriate materials may be used. 5. A section of the finished cake should be cut for the judges’ inspection. 6. Lace or its equivalent is not allowed. 7. Table space allotted: 90 cm x 90 cm



9. List of ingredients required should be displayed at one side of exhibit.

10. Entries must be on display for duration of the National Food Showdown 2009. The Organizing Committee will dispose of uncollected exhibits on the last day if exhibits begin to deteriorate.

G U I D E L I N E S F O R A S S E S S M E N T

SUITABILITY IN COMPLEMENTING FOOD DISPLAYS 0 – 30 points As the exhibits are meant to be displayed on a buffet table, these should be designed to complement food displays.

PRESENTATION AND GENERAL IMPRESSION 0 – 30 points Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles.

TECHNIQUE AND DEGREE OF DIFFICULTY 0 – 40 points This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit.



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CLASS 16 CREATIVE CAKE DECORATION Live, Team of 3 ON-THE-SPOT DECORATING COMPETITION. SPECIF IC GUIDEL INES , POINTERS FOR THE JUDGING CRITER IA:

1. Participants have to provide finished sponge cake. Sponge cake (either plain or with fillings) should be either round (30 cm diameter) or a square (30 cm x 30 cm). Only one (1) cake is allowed.

2. Participants are given two (2) hours to decorate a cake. 3. All decorating ingredients must be edible and mixed on the spot. 4. Sugar can be cooked but not modeled. Sugar syrup is allowed. 5. Chocolate and royal icing can be pre-prepared. 6. There are no height restrictions to the finished piece. 7. The Organizing Committee will provide the working table, 2 power points (220V) and a

sink to be shared. There will be no chiller provided. No food/working items are to be placed on the floor.

8. All ingredients, utensils, implements, electric stove, etc. are to be provided by

competitors.

9. The completed cakes must be on display for duration of the National Food Showdown 2009. The Organizing Committee will dispose of uncollected exhibits on the last day if exhibits begin to deteriorate.


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G U I D E L I N E S F O R A S S E S S M E N T PREPARATION OF CAKE AND CLEANLINESS OF WORK STATION 0 – 30 points Planned arrangement of materials for trouble-free working. Work station to be kept neat and tidy. PRESENTATION AND GENERAL IMPRESSION 0 – 30 points Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles. TECHNIQUE AND DEGREE OF DIFFICULTY 0 – 40 points This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit.



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VIII. GENERAL GUIDELINES FOR COMPETITORS

AND MEMBERS OF THE JURY

Judging of dishes that are required to have recipes will be based on the recipe. Recipes should have a brief description of the ingredients and the methods.

The ingredients and trimmings should harmonize with the main part of the dish in quality and

color and conform to the contemporary standards of nutritional values. Avoid unnecessary ingredients.

Practical, acceptable cooking methods should be implemented.

Rims of plates should not be dressed as this is unacceptable.

Meat should be carved properly and cleanly.

Roast beef should be done medium (pink) so that no blood is drawn during glazing.

Meat and vegetable juices should not make a dish look unappetizing.

Points will be deducted for vegetables that are not cut or turned uniformly.

In order that garnishes, trimmings, and dressings stay fresh longer, they should not be cooked

completely soft.

Artificial binding agents may be used for creams.

Plate arrangement and decoration should be practical and appealing, and should comply with daily standards.

Avoid non-edible items such as bases

Coaching is not allowed during the competition.

Competitors who are late will be disqualified.


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APPEAL CASES

All judges assigned to the various categories of competition must elect a team leader who will act as deputy to the Chairman of the Appeals Committee in case there are complaints filed regarding the event judged.

All competitors must abide by the final decision in the selection of winners, since the teams

of judges assigned to every category are professionals and impartial in the method of judging which is based on internationally accepted standards.

The rules and regulations in all categories are very explicit and must be observed by both the

contestants and the judges to avoid unsavory anomalies concerning exhibitions, judging, and staging of the competition.

No complaints will be entertained in the event that no gold, silver, or bronze medals are

awarded in any category due to lack of merit of the entries and the consequent lower number of points adjudicated. This clause will sustain international standards and should inspire present and future participants to strive for excellence in any other competition.

Should there be any unfortunate complaint, this must be filed in writing immediately with the

judges’ team leader before the auditor finishes the tabulation of points awarded by the judges. In the event this complain cannot be resolved by the judges in charge, the team leader must refer this to the Chairman of the Appeals Committee together with the complainant for resolution. After hearing the parties concerned, the Appeals Chairman reserves the right to make a decision or refer it to the Chairman of the NATIONAL FOOD SHOWDOWN 2009 for further deliberation and final judgment.

Generally, only valid complaints will be entertained.


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HINTS AND TIPS

PARTICULAR ATTENTION SHOULD BE PAID TO THE FOLLOWING: Originality – new ideas

Numerical harmonizing of meat and garnishes

Practical size of portion (cost)

The character of the showpiece should be respected.

Proper color, presentation and flavor combination

Presenting a natural, appetizing look

Properly cooked meats (medium pink only)

Sliced meats presented properly (arranged in order of size)

Precisely cut vegetables

POINTERS ON WHAT TO AVOID:

Birds in plumage touching food

Use of inedible materials

Decorating with parsley and watercress

Cluttering the platters

Cloudy aspic

Moulded and too many sculptures

Entering a previously judged piece

Identifying your display prior to judging

Serving food on tallow

Serving food on the rim of the platter

Repetition in preparatory methods

Excessive use of food coloring

Use of plastic ornaments, flowers, etc.

Use of tarnished silver

Unsuitable serving dishes

Too heavy superstructure for sculpture

Presenting hot food on mirror even if asked to be served cold


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GUIDELINES FOR MISE EN PLACE

THE FOLLOWING ITEMS MAY BE PRE-MADE OR PREPARED FOR THE HOT FOOD COMPETITION:

Vegetables / mushrooms / fruits – washed but not cut up or shaped

Potatoes – washed and peeled but not cut up or shaped

Onions – peeled but not cut up

Basic dough can be pre-prepared

Basic stocks except fish without any reduction

Basic ingredients may be weighed or measured

Eighty percent (80%) of the fish may be scaled or filleted as well as the bones cut

Eighty percent (80%) of the meat may be de-boned and the bones cut

Eighty percent (80%) of the total garnishes for the entire menu may be brought in to the competition kitchen i.e. decorated ornaments out of chocolate or similar materials. The remaining twenty percent (20%) must be produced in the kitchen on the day of the competition.

PERMITTED DISPLAY MATERIALS, PLATTERS, AND BASES CULINARY DISPLAYS CAN BE PRESENTED ON VARIOUS SURFACES AND IN VARIOUS CONTAINERS:

Use paper only under food that has been deep-fried. Do not use paper frills.

Food prepared hot should not be served on buffet platters.

Eggs should only be served on a glass, porcelain or on glazed dishes.

Plated portions must be proportional to the dish itself and to the number of persons specified.

Sauce boats should only be half-filled.

In general, portion weight should be in keeping with the norms of accepted practice.

Meat slices should be served with the carved surface upwards and not left as when carved.

If fruit is used to garnish meat, it should be cut into small pieces or sliced thinly.

Participants are advised not to set their aims too high and to abide by fundamental cleanliness and practicality as far as possible in their work.

All exhibits should be identified by their proper names both on exhibition tables and on entry forms.

Finally, the punctual presentation of each exhibit at the appointed time is a matter of urgent necessity.


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COMPETITION CODE NUMBER

A. Competition Code Numbers will be assigned during the final participant’s briefing.

B. Only ONE REPRESENTATIVE per establishment should be designated to sign for the code numbers for all categories (preferably someone not in competition). Sealed envelopes will be in triplicate. Envelopes will remain sealed until claimed on specified competition dates. Only SGV, the official tabulator, will have an advance copy of the codes.

C. During actual competition dates, the same official representative should pick the sealed

envelope containing their assigned codes for competition. Codes are distributed 2 hours prior to the competition during the check-in period.

D. For Team Competition, sealed envelope will contain as many competition cards as

required for “on-the-spot” TEAM Competitions.

E. Participants should not wear any other corporate pins or IDs to avoid disqualification.


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IX. PARTICIPANTS’ BADGE / TABLE / RECIPE TITLE CARDS

A. Official participants’ assigned badges are with Registration Numbers for entry purposes.

B. Registration Numbers are sequential (on a per establishment/school basis) and has no bearing on the Competition Code numbers. Registration is based on accomplished/ submitted entry forms.

C. Participants are advised to sign their own names and their establishment at the back of

the badge for security and recovery in case badges are dropped or misplaced.

D. Kindly report loss of badges at the Registration Counter/Participant’s Desk.

E. Badges are personal and non-transferable. Unauthorized transfer or use of badges by non-participants is strictly prohibited. Transferred badges will be confiscated and participants technically disqualified.

F. Official alternates are issued the same Registration Number as the one originally

registered. T A B L E / R E C I P E T I T L E C A R D S 1. OFFICIAL COMPETITION CODES PER ENTRY/DISPLAY.

1.1. Table Codes for Food Display entries are to be assigned on a sequential basis by the Physical Arrangements Committee.

1.2. Table Codes/Numbers are prepared in advance by the Physical Arrangements Committee and may be claimed by the establishment’s representative during the set-up prior to judging on site.

2. RECIPE TITLE CARDS

2.1. Title Cards should be provided by the participants and should be placed before judging. Title Cards should not carry establishment’s logo/ID. Title Cards should be professionally prepared. (Organizer reserves the right to remove “messy labels” during exhibit hours).

2.2. For the Food Display Competition: It is advised that establishments prepare ten (10) copies of Ingredients List / Recipes where required for reference of judges/coordinator during actual judging. A recipe form will be provided by the organizer or you can type recipes on standard short white bond with no corporate logo/ID whatsoever and be sure it is taped beside the plate being judged.

3. ESTABLISHMENTS MAY PLACE THEIR OWN CORPORATE ID’S/LOGO ONLY AFTER JUDGING HAS

BEEN COMPLETED AND WINNERS PROCLAIMED.


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X. OFFICIAL ENTRY FORMS / OFFICIAL RECIPE FORMS / INGREDIENTS LIST FORM

1. Entry Form – Individual Professional 2. Entry Form – Team Professional 3. Entry Form – Individual Student 4. Entry Form – Team Student

5. Chef Wars Recipe Form

6. Food Showdown Official Recipe Form

7. Chef Wars Ingredient List

8. Pass-In / Pass-Out


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September 4-5, 2009, The A.Venue Events HallMakati Avenue, Makati City

OFFICIAL ENTRY FORM

Submit by JULY 1, 2009

Class 4 Fruit & Vegetable CarvingClass 5 Cuisine RapideClass 6 Set Menu Challenge

Class 7 FlairtendingClass 8 Cocktail Mixing : The MixmasterClass 9 Flambè

Class 11 Cold DessertClass 12 Petits Fours or PralinesClass 13 a Chocolate ShowpieceClass 13 b Sugar ShowpieceClass 13 c Bread ShowpieceClass 14 Baby CakesClass 15 Wedding Cake

NAME OF ESTABLISHMENT :ADDRESS :TELEPHONE : FAX :

DATE :

Please send to: THE FOOD SHOWDOWN 2009Lev el 14, ELJ Communications Center Eugenio Lopez Driv e, Quezon CityTrunk line: 415-2272 loc. 2331 ; Direct line: 411-1434

ENTRY FEE: P 1,000.00 per entry per competition. One (1) entry in any category are allowed per competition. Submit entry fee with official entry form. Organizers reserves the right to limit the number of entries in any category on first‐come‐first serve

NAME & SIGNATURE OF EXEC. CHEF & /or F&B MANAGER/DIRECTOR

COMPETITION NAME OF PARTICIPANTTHE COMPLEAT CHEF

THE BAR & DINING CHALLENGE

SWEET REVENGE


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OFFICIAL ENTRY FORM


THE BATTLE OF THE EXPERTSClass 1 Chef Wars Classical (European)

Member 1Member 2Member 3

THE COMPLEAT CHEFClass 3 Gourmet Cold Buffet Challenge


THE BAR & DINING CHALLENGEClass 10 Table Setting

Member 1Member 2

SWEET REVENGEClass 16 Creative Cake Decoration


NAME OF ESTABLISHMENT :ADDRESS :TELEPHONE : FAX :

DATE :


ENTRY FEE: P 2,000.00 per entry per competition. One (1) entry in any category are allowed per competition. Entry fee for Battle of the Experts (Chef Wars) will be waived if participating establishment will have one (1) entry per category. Submit entry fee with official entry form. Organizers reserves the right to limit the number of entries in any category on first‐come‐first serve basis.

NAME & SIGNATURE OF EXEC. CHEF & /or F&B MANAGER/DIRECTOR

C O M P E T I T I O N J O B T I T L E


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OFFICIAL ENTRY FORM


THE COMPLEAT CHEFClass 4 Fruit & Vegetable CarvingClass 5 Cuisine RapideClass 6 Set Menu Challenge

THE BAR & DINING CHALLENGEClass 7 FlairtendingClass 8 Cocktail Mixing : The MixmasterClass 9 Flambè

SWEET REVENGEClass 11 Cold DessertClass 12 Petits Fours or PralinesClass 13 a Chocolate ShowpieceClass 13 b Sugar ShowpieceClass 13 c Bread ShowpieceClass 14 Baby CakesClass 15 Wedding Cake

NAME OF SCHOOL :ADDRESS :TELEPHONE : FAX :

DATE :


1

ENTRY FEE: P 750.00 per entry per competition. One (1) entry in any category are allowed per competition. Submit entry fee with official entry form. Organizers reserves the right to limit the number of entries in any category on a first‐come‐first serve

NAME & SIGNATURE OF PROFESSOR IN-CHARGE & /or COLLEGE DEAN

C O M P E T I T I O N N A M E O F P A R T I C I P A N T


50


OFFICIAL ENTRY FORM


THE BATTLE OF THE EXPERTSClass 1 Chef Wars Classical Kulinarya (Filipino)


THE COMPLEAT CHEFClass 3 Gourmet Cold Buffet Challenge


THE BAR & DINING CHALLENGEClass 10 Table Setting

Member 1Member 2

SWEET REVENGEClass 16 Creative Cake Decoration


NAME OF SCHOOL :ADDRESS :TELEPHONE : FAX :

DATE :

Please send to: THE FOOD SHOWDOWN 2009Lev el 14, ELJ Communications Center Eugenio Lopez Driv e, Quezon CityTrunk line: 415-2272 loc. 2331 ; Direct line: 411-1434Fax: 411-1564 ; E-mail: [email protected]

ENTRY FEE: P 1,000.00 per entry per competition. One (1) entry in any category are allowed per competition. Entry fee for Battle of the Experts (Chef Wars) will be waived if participating school will have one (1) entry per category. Submit entry fee with official entry form. Organizers reserves the right to limit the number of entries in any category on first‐come‐first serve basis

NAME & SIGNATURE OF PROFESSOR IN-CHARGE & /or COLLEGE DEAN

C O M P E T I T I O N J O B T I T L E


51


52


53


54


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1. Deposit payment to: TV FOOD CHEFS, INC. Account No: 5630-05264-1 BANCO DE ORO

ABS-CBN Mother Ignacia Ave. Branch, Quezon City 2. Fax or scan deposit slip and email to

THE NATIONAL FOOD SHOWDOWN 2009 Fax No. (632) 411-1564 Email: [email protected]

Please include name of school/establishment, address, contact person and number(s) for Official Receipt purposes.


Documents

05.27.09-FSD 2009 Competition Guidelines