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YEAR 3

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

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

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.

RULES OF THE COMPETITION:

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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GUIDELINES FOR ASSESSMENT

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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GUIDELINES FOR ASSESSMENT

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.

TOTAL POSSIBLE POINTS 100 points

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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.

GUIDELINES FOR ASSESSMENT

DEGREE OF DIFFICULTY 0 – 30 points

ARTISTIC ACHIEVEMENT 0 – 20 points

WORK INVOLVED AND WORK DETAILS 0 – 30 points

ORIGINALITY 0 – 20 points

TOTAL POSSIBLE POINTS 100 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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GUIDELINES FOR ASSESSMENT

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.

TOTAL POSSIBLE POINTS 100 points

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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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As of May 27, 20009     
GUIDELINES FOR ASSESSMENT

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.

TOTAL POSSIBLE POINTS 100 points

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As of May 27, 20009     
VI. THE BAR AND DINING CHALLENGE
CLASS 7 FLAIRTENDING
Live, Individual

GENERAL MECHANICS

Ö This competition is open to professionals and students.

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


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

Ö Student participant should be at least 18 years of age.

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.

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

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.

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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As of May 27, 20009     
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

TOTAL POSSIBLE POINTS 100 points

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As of May 27, 20009     
CLASS 8 COCKTAIL MIXING: THE MIXMASTER
Live, Individual

GENERAL MECHANICS

Ö To demonstrate professional skills and accuracy in cocktail mixing. This competition is


open to professionals and students.

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


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

Ö Student participants must be at least 18 years of age.

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.

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

RULES OF THE COMPETITION:

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.
The Food Showdown 2009 21
As of May 27, 20009     
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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As of May 27, 20009     
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.

GUIDELINES FOR ASSESSMENT

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

TOTAL POSSIBLE POINTS 100 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

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As of May 27, 20009     
CLASS 9 FRUIT FLAMBE, FREE STYLE
Live, Individual

GENERAL MECHANICS

Ö This competition is open to professionals and students.

Ö 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.

Ö Student participants must be at least 18 years of age

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


elimination will be held.

SPECIFIC GUIDELINES, POINTERS FOR THE JUDGING CRITERIA:

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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As of May 27, 20009     
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.

The Food Showdown 2009 25


As of May 27, 20009     
GUIDELINES FOR ASSESSMENT

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.

TOTAL POSSIBLE POINTS 100 points

The Food Showdown 2009 26


As of May 27, 20009     
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.

GENERAL MECHANICS

Ö This competition is open to hotels, restaurants and schools.

Ö Each team is composed of two (2) members.

Ö 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.

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


allowed.

SPECIFIC GUIDELINES, POINTERS FOR THE JUDGING CRITERIA:

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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As of May 27, 20009     
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.

GUIDELINES FOR ASSESSMENT

PRESENTATION 0 – 25 points

CREATIVITY AND ORIGINALITY 0 – 25 points

ARTISTRY 0 – 25 points

EXECUTION OF CONCEPT / THEME 0 – 25 points

TOTAL POSSIBLE POINTS 100 points

The Food Showdown 2009 28


As of May 27, 20009     
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.

SPECIFIC GUIDELINES, POINTERS FOR THE JUDGING CRITERIA:

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

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

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. 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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As of May 27, 20009     
GUIDELINES FOR ASSESSMENT

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.

TOTAL POSSIBLE POINTS 100 points

The Food Showdown 2009 30


As of May 27, 20009     
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.

SPECIFIC GUIDELINES, POINTERS FOR THE JUDGING CRITERIA:

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

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

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.

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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As of May 27, 20009     
GUIDELINES FOR ASSESSMENT

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.

TOTAL POSSIBLE POINTS 100 points

The Food Showdown 2009 32


As of May 27, 20009     
CLASS 13A CHOCOLATE SHOWPIECE
Display, Individual

TO DISPLAY A CHOCOLATE SHOWPIECE

SPECIFIC GUIDELINES, POINTERS FOR THE JUDGING CRITERIA:

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.

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.

GUIDELINES FOR ASSESSMENT

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.

TOTAL POSSIBLE POINTS 100 points

The Food Showdown 2009 33


As of May 27, 20009     
CLASS 13B SUGAR SHOWPIECE
Display, Individual

TO DISPLAY A SUGAR SHOWPIECE

SPECIFIC GUIDELINES, POINTERS FOR THE JUDGING CRITERIA:

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.

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. 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.

GUIDELINES FOR ASSESSMENT

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.

TOTAL POSSIBLE POINTS 100 points

The Food Showdown 2009 34


As of May 27, 20009     
CLASS 13C BREAD SHOWPIECE
Display, Individual

TO DISPLAY A BREAD SHOWPIECE

SPECIFIC GUIDELINES, POINTERS FOR THE JUDGING CRITERIA:

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.

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. 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.

GUIDELINES FOR ASSESSMENT

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.

TOTAL POSSIBLE POINTS 100 points

The Food Showdown 2009 35


As of May 27, 20009     
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.

SPECIFIC GUIDELINES, POINTERS FOR THE JUDGING CRITERIA:


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

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.

GUIDELINES FOR ASSESSMENT


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.

TOTAL POSSIBLE POINTS 100 points

The Food Showdown 2009 36


As of May 27, 20009     
CLASS 15 WEDDING CAKE
Display, Individual

PARTICIPANT TO DISPLAY A THREE-TIER WEDDING CAKE.

SPECIFIC GUIDELINES, POINTERS FOR THE JUDGING CRITERIA:

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

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.

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.

GUIDELINES FOR ASSESSMENT


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.

TOTAL POSSIBLE POINTS 100 points

The Food Showdown 2009 37


As of May 27, 20009     
CLASS 16 CREATIVE CAKE DECORATION
Live, Team of 3

ON-THE-SPOT DECORATING COMPETITION.

SPECIFIC GUIDELINES, POINTERS FOR THE JUDGING CRITERIA:

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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As of May 27, 20009     
GUIDELINES FOR ASSESSMENT

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.

TOTAL POSSIBLE POINTS 100 points

The Food Showdown 2009 39


As of May 27, 20009     
VIII. GENERAL GUIDELINES FOR COMPETITORS
AND MEMBERS OF THE JURY

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 Practical, acceptable cooking methods should be implemented.

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

Õ Meat should be carved properly and cleanly.

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 Artificial binding agents may be used for creams.

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

Õ Avoid non-edible items such as bases

Õ Coaching is not allowed during the competition.

Õ Competitors who are late will be disqualified.

The Food Showdown 2009 40


As of May 27, 20009     
APPEAL CASES

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.

Õ Generally, only valid complaints will be entertained.

The Food Showdown 2009 41


As of May 27, 20009     
HINTS AND TIPS

PARTICULAR ATTENTION SHOULD BE PAID TO THE FOLLOWING:


Õ Originality – new ideas
Õ Numerical harmonizing of meat and garnishes
Õ Practical size of portion (cost)
Õ The character of the showpiece should be respected.
Õ Proper color, presentation and flavor combination
Õ Presenting a natural, appetizing look
Õ Properly cooked meats (medium pink only)
Õ Sliced meats presented properly (arranged in order of size)
Õ Precisely cut vegetables

POINTERS ON WHAT TO AVOID:


Õ Birds in plumage touching food
Õ Use of inedible materials
Õ Decorating with parsley and watercress
Õ Cluttering the platters
Õ Cloudy aspic
Õ Moulded and too many sculptures
Õ Entering a previously judged piece
Õ Identifying your display prior to judging
Õ Serving food on tallow
Õ Serving food on the rim of the platter
Õ Repetition in preparatory methods
Õ Excessive use of food coloring
Õ Use of plastic ornaments, flowers, etc.
Õ Use of tarnished silver
Õ Unsuitable serving dishes
Õ Too heavy superstructure for sculpture
Õ Presenting hot food on mirror even if asked to be served cold

The Food Showdown 2009 42


As of May 27, 20009     
GUIDELINES FOR MISE EN PLACE

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.

PERMITTED DISPLAY MATERIALS, PLATTERS, AND BASES

CULINARY DISPLAYS CAN BE PRESENTED ON VARIOUS SURFACES AND IN VARIOUS CONTAINERS:


Õ Use paper only under food that has been deep-fried. Do not use paper frills.
Õ Food prepared hot should not be served on buffet platters.
Õ Eggs should only be served on a glass, porcelain or on glazed dishes.
Õ Plated portions must be proportional to the dish itself and to the number of persons specified.
Õ Sauce boats should only be half-filled.
Õ In general, portion weight should be in keeping with the norms of accepted practice.
Õ Meat slices should be served with the carved surface upwards and not left as when carved.
Õ If fruit is used to garnish meat, it should be cut into small pieces or sliced thinly.
Õ 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.
Õ All exhibits should be identified by their proper names both on exhibition tables and on entry
forms.

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

The Food Showdown 2009 43


As of May 27, 20009     
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.

The Food Showdown 2009 44


As of May 27, 20009     
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.

TABLE / RECIPE TITLE CARDS

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.

The Food Showdown 2009 45


As of May 27, 20009     
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

The Food Showdown 2009 46


As of May 27, 20009     
September 4-5, 2009, The A.Venue Ev ents Hall
Makati Av enue, Makati City

OFFICIAL ENTRY FORM

Submit by JULY 1, 2009


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

COMPETITION NAME OF PARTICIPANT


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 Show piece
Class 13 b Sugar Showpiece
Class 13 c Bread Show piece
Class 14 Baby Cakes
Class 15 Wedding Cake

NAME OF ESTABLISHMENT :
ADDRESS :
TELEPHONE : FAX :
NAME & SIGNATURE OF EXEC. CHEF &
/or F&B MANAGER/DIRECTOR DATE :

Please send to: T HE FOOD SHOW DOW N 2009


Lev el 14, ELJ Communications Center
Eugenio Lopez Driv e, Quezon City
Trunk line: 415-2272 loc. 2331 ; Direct line: 411-1434
The Food Showdown 2009 47
As of May 27, 20009     
September 4-5, 2009, The A.Venue Ev ents Hall
Makati Av enue, Makati City

OFFICIAL ENTRY FORM

Submit by JULY 1, 2009

ENTRY FEE: P 2,000.00 per entry per competition.  One (1) entry in a ny ca tegory a re a llowed per 


competition. Entry fee for Ba ttle of the Experts (Chef Wars) will be wa ived if pa rticipating esta blishment will 
ha ve one (1) entry per ca tegory. Submit entry fee with official entry form.  Orga nizers reserves the right to 
limit the number of entries in a ny ca tegory 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 (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 :

Plea se send to: T HE FOOD SHOW DOW N 2009


Lev el 14, ELJ Communications Center
Eugenio Lopez Driv e, Quezon City
Trunk line: 415-2272 loc. 2331 ; Direct line: 411-1434
The Food Showdown 2009 48
As of May 27, 20009     
September 4-5, 2009, The A.Venue Ev ents Hall
Makati Av enue, Makati City

OFFICIAL ENTRY FORM


1

Submit by JULY 1, 2009


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

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 :

Please send to: T HE FOOD SHOW DOW N 2009


Lev el 14, ELJ Communications Center
Eugenio Lopez Driv e, Quezon City
The Food Showdown 2009 Trunk line: 415-2272 loc. 2331 ; Direct line: 411-1434 49
As of May 27, 20009     
September 4-5, 2009, The A.Venue Ev ents Hall
Makati Av enue, Makati City

OFFICIAL ENTRY FORM

Submit by JULY 1, 2009

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 send to: T HE FOOD SHOW DOW N 2009


Lev el 14, ELJ Communications Center
Eugenio Lopez Driv e, Quezon City
Trunk line: 415-2272 loc. 2331 ; Direct line: 411-1434
Fax: 411-1564 ; E-mail: foodshowdown@abs-cbn.com
The Food Showdown 2009 50
As of May 27, 20009     
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As of May 27, 20009     
September 4-5, 2009, The A.Venue Events Hall
Makati Avenue, Makati City

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: foodshowdown@abs-cbn.com

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

The Food Showdown 2009 58


As of May 27, 20009     

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