SEPTEMBER 4 – 5, 2009
A. VENUE, EVENTS HALL, MAKATI CITY
The Making of a World Class Chef
T A B L E O F C O N T E N T S
Page
I Competition Venue 3 - 4
VIII General Guidelines of Competitors & Members of the Jury / Appeal Cases 40 - 44
A. SECURITY
1. The A. Venue Events Hall shall maintain general security for building perimeter
areas and internal patrols.
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.
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.
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.
1. The ingress for all participants and exhibitors shall be at the Loading Dock of A.
Venue Events Hall.
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.
3. All set-ups should be completed within the time frame allocated by the Chairman
of the Program Committee.
A. PARTICIPATION
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)
The Food Showdown 2009 5
As of May 27, 20009
C. RANKING
Scale of Medals:
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.
D. SWEET REVENGE
GENERAL MECHANICS
Ö Each team must consist of three (3) members and must come from the regions (Luzon,
Visayas, Mindanao) they will represent
Ö 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.
Ö The Organizing Committee reserves the right to have exclusive property of all submitted
entry recipes.
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.
7. All items to be brought must be within the designated competition area before
the start of the competition.
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.
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
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.
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.
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.
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.
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.
12. Set-up should be left on display for duration of the National Food Showdown 2009.
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.
4. A theme or concept for the “art” can be made. This may be a “tableau,” a banquet or
buffet centerpiece.
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.
ORIGINALITY 0 – 20 points
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.
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.
14. All items to be brought must be within the designated competition area before the start
of the competition.
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.
PARTICIPANTS ARE TASKED TO MAKE A 3-COURSE MEAL FOR TWO (2) PERSONS USING THE MAIN
INGREDIENTS IN ONE (1) HOUR.
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.
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.
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.
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.
GENERAL MECHANICS
Ö Submission of entry shall not be later than on July 15, 2009 to the Organizing Committee.
Ö 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.
Ö The Organizing Committee reserves the right to have exclusive property of all submitted
entry recipes.
Ö Elimination round will be conducted when participants exceed twelve (12). Otherwise,
No elimination round shall be held.
SPECIFIC GUIDELINES:
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.
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.
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.
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.
30. All participants are not allowed to watch the competition. After their performance, they
should go back to 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
GENERAL MECHANICS
Ö Submission of entry shall not be later than on July 15, 2009 to the Organizing Committee.
Ö 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.
Ö The Organizing Committee reserves the right to have exclusive property of all submitted
entry recipes.
Ö Elimination round will be conducted when participants exceeds twelve (12). Otherwise,
No elimination round shall be held.
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.
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.
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.
18. Competitors must use a serving tray to bring his/her ingredients and/or equipment to
the mixing table/bar.
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
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
JUDGING:
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
GENERAL MECHANICS
Ö 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.
Ö The Organizing Committee reserves the right to have exclusive property of all submitted
entry recipes.
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.
5. The flambé base sauce (caramelizing of sugar) 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.
11. All entries must be flambéed on the spot using one or more alcohol / spirit.
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.
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.
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.
TASTE 0 – 40 points
Good balance in ingredient combination.
No ingredient is dominating the taste of base item.
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.
PARTICIPANTS ARE TASKED TO SET-UP A TABLE FOR A FOUR (4) COURSE MENU WITH ACCOMPANYING
WINES.
GENERAL MECHANICS
1. Competitors must register with the Organizing Committee one (1) hour before the
competition.
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.
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.
10. Each place setting must have an appropriate 4-course menu card on the table related
to the display.
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.
PRESENTATION 0 – 25 points
ARTISTRY 0 – 25 points
TO DISPLAY A VARIETY OF FOUR (4) DIFFERENT PLATED COLD DESSERTS GOOD FOR SIX (6) PERSONS.
3. List of ingredients / recipe shall be written in an official recipe form. This will be submitted
to the Organizing Committee fifteen (15) working days prior to the competition date.
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.
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.
TO DISPLAY SIX (6) DIFFERENT TYPES, SIX (6) BITE-SIZED PIECES OF EACH TYPE OF EITHER PETITS FOURS OR
PRALINES, SUITABLE FOR SERVICE.
3. List of ingredients / recipe shall be written in an official recipe form. This will be submitted
to the Organizing Committee fifteen (15) working days prior to the competition date.
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.
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.
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.
1. List of ingredients / recipe shall be written in an official recipe form. This will be submitted
to the Organizing Committee fifteen (15) working days prior to the competition date.
3. No frames, moulds or wires are allowed. Points will be deducted for non-compliance.
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.
1. List of ingredients / recipe shall be written in an official recipe form. This will be submitted
to the Organizing Committee fifteen (15) working days prior to the competition date.
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.
1. List of ingredients / recipe shall be written in an official recipe form. This will be submitted
to the Organizing Committee fifteen (15) working days prior to the competition date.
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.
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.
2. List of ingredients / recipe shall be written in an official recipe form. This will be submitted
to the Organizing Committee fifteen (15) working days prior to the competition date.
7. All of the 4 different cakes to be cut by the participant for tasting by the jury.
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.
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.
3. Cake is to be entirely decorated by hand and all decorations, with the exception of
pillars, must be edible.
5. A section of the finished cake should be cut for the judges’ inspection.
8. List of ingredients / recipe shall be written in an official recipe form. This will be submitted
to the Organizing Committee fifteen (15) working days prior to the competition date.
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.
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.
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.
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.
Õ 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.
Õ 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.
Õ Roast beef should be done medium (pink) so that no blood is drawn during glazing.
Õ Meat and vegetable juices should not make a dish look unappetizing.
Õ Points will be deducted for vegetables that are not cut or turned uniformly.
Õ In order that garnishes, trimmings, and dressings stay fresh longer, they should not be cooked
completely soft.
Õ Plate arrangement and decoration should be practical and appealing, and should comply
with daily standards.
Õ 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.
Õ 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.
Õ 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.
Õ 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.
Õ 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.
THE FOLLOWING ITEMS MAY BE PRE-MADE OR PREPARED FOR THE HOT FOOD COMPETITION:
Õ Vegetables / mushrooms / fruits – washed but not cut up or shaped
Õ Potatoes – washed and peeled but not cut up or shaped
Õ Onions – peeled but not cut up
Õ Basic dough can be pre-prepared
Õ Basic stocks except fish without any reduction
Õ Basic ingredients may be weighed or measured
Õ Eighty percent (80%) of the fish may be scaled or filleted as well as the bones cut
Õ Eighty percent (80%) of the meat may be de-boned and the bones cut
Õ 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.
Õ Finally, the punctual presentation of each exhibit at the appointed time is a matter of urgent
necessity.
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.
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.
F. Official alternates are issued the same Registration Number as the one originally
registered.
3. ESTABLISHMENTS MAY PLACE THEIR OWN CORPORATE ID’S/LOGO ONLY AFTER JUDGING HAS
BEEN COMPLETED AND WINNERS PROCLAIMED.
8. Pass-In / Pass-Out
NAME OF ESTABLISHMENT :
ADDRESS :
TELEPHONE : FAX :
NAME & SIGNATURE OF EXEC. CHEF &
/or F&B MANAGER/DIRECTOR DATE :
COMPET I T I ON JOB T I T LE
THE BATTLE OF THE EXPERTS
Class 1 Chef W ars Classical (European)
Member 1
Member 2
Member 3
THE COMPLEAT CHEF
Class 3 Gourmet Cold Buffet Challenge
Member 1
Member 2
Member 3
THE BAR & DINING CHALLENGE
Class 10 Table Setting
Member 1
Member 2
SW EET REVENGE
Class 16 Creative Cake Decoration
Member 1
Member 2
Member 3
NAME OF ESTABLISHMENT :
ADDRESS :
TELEPHONE : FAX :
NAME & SIGNATURE OF EXEC. CHEF
& /or F&B MANAGER/DIRECTOR DATE :
COMPET I T I ON NA ME OF PA RT I CI PA NT
THE COMPLEAT CHEF
Class 4 Fruit & Vegetable Carving
Class 5 Cuisine Rapide
Class 6 Set Menu Challenge
THE BAR & DINING CHALLENGE
Class 7 Flairtending
Class 8 Cocktail Mixing : The Mixmaster
Class 9 Flambè
SWEET REVENGE
Class 11 Cold Dessert
Class 12 Petits Fours or Pralines
Class 13 a Chocolate Showpiece
Class 13 b Sugar Showpiece
Class 13 c Bread Showpiece
Class 14 Baby Cakes
Class 15 Wedding Cake
NAME OF SCHOOL :
ADDRESS :
TELEPHONE : FAX :
NAME & SIGNATURE OF PROFESSOR IN-
CHARGE & /or COLLEGE DEAN DATE :
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
COMPET I T I ON JOB T I T LE
THE BATTLE OF THE EXPERTS
Class 1 Chef W ars Classical Kulinarya (Filipino)
Member 1
Member 2
Member 3
THE COMPLEAT CHEF
Class 3 Gourmet Cold Buffet Challenge
Member 1
Member 2
Member 3
THE BAR & DINING CHALLENGE
Class 10 Table Setting
Member 1
Member 2
SW EET REVENGE
Class 16 Creative Cake Decoration
Member 1
Member 2
Member 3
NAME OF SCHOOL :
ADDRESS :
TELEPHONE : FAX :
NAME & SIGNATURE OF PROFESSOR
IN-CHARGE & /or COLLEGE DEAN DATE :
Please include name of school/establishment, address, contact person and number(s) for Official
Receipt purposes.