CHEF XPRESS
(Cooking Competition)
OBJECTIVES
1. Encourage students to enhance their skills and knowledge in food
preparation and cooking;
2. Increase students’ awareness of the importance in being strategic,
accurate and precise; and
3. Identify and recognize students who exhibit exemplary knowledge and
skill in food preparation and cooking.
THE COMPETITION
The competition is a battle of culinary skills and strategies of competing
teams challenged to prepare and cook three (3) A la Carte dishes:
appetizer, entrée or main course, and dessert for two (2) persons within
three (3) hours.
THE COMPETING TEAM
Each school is entitled to send one team composed of three (3) entrants
enrolled in HRS, HRA or HRM program at any year level.
THE BOARD OF JUDGES (BOJ)
The Board of Judges shall be composed of three (3) members who will
convene to determine the winners. Members of the BOJ are professionals
with good reputation in Food Service, Culinary Arts, and other related
fields.
REQUIREMENTS & PROVISIONS
1. The participants shall provide and bring in their own ingredients for their
recipes.
2. The participants are required to provide their own plain white
dinnerware in any size and shape. They shall also provide for their own
tools, utensils, knives, pots, pans, small electrical or mechanical tools,
and any other special equipment.
3. All competitors must wear their chef’s uniform. Each team must provide
at least three (3) plain white kitchen towels.
4. The participants will only be provided with two (2) gas burners per team
and may share a common oven, water line, water dispenser and
refrigerator.
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MECHANICS
Prior to the Competition
1. The main ingredients for the A la Carte dishes are bangus (milkfish)
and/or mango. Any of these must strictly be made part of all the three
(3) dishes. Participants are encouraged to strategize based on the
required main ingredient/s.
2. Accurate and clear recipes of the three (3) dishes must be written in the
Recipe Form (Attachment F). These should also include the title and
brief description of each of the dishes. The softcopies of the Recipe
forms should be submitted to the Student Development and Placement
Services, STI Headquarters on or before January 6, 2011, Thursday. A
penalty of five (5) points will be deducted from the average score for
every recipe that is not submitted on time and/or with incomplete
information.
Actual Competition
1. Before the competition starts, the committee will ensure that only those
items listed in the three (3) submitted Recipe Forms have been brought
in.
2. A team who brings in any pre-cooked item will be disqualified.
3. All preparation and cooking of dishes including garnishes must be entirely
made and crafted on-the-spot.
4. The participants should only use plain white dinnerware in any size and
shape. Failure to do so would mean a five (5) point deduction from the
average score.
5. All the dishes shall be plated individually for competition purposes. Each
team should have two plates for each dish; one for display and one for
tasting. This will mean a total of six (6) plates for each team.
6. The participants will be given a total of three (3) hours broken down
into the following segments:
Segment
Time
Details
Segment 1
Segment 2
Segment 3
First 30 minutes
1 hour
1 hour
Mise en Place
Preparation, Cooking,
Plating & Final Touch
Segment 4
30 minutes
Clean up and organization
of the competition area
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Dish/es to
be served
and
displayed
at the end
of each
segment
Appetizer
Entrée or
main course
and dessert
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NOTE: The appetizer dish should be served after one and a half (1
1/2) hours from the start of the competition. Entrée or main course
and dessert dishes must be served an hour thereafter.
7. The kitchen area is off-limits to all except for the participants, judges
and committee members during the competition proper. Coaching is
prohibited.
8. Going beyond the allotted time would incur a penalty of one (1) point
per minute or a fraction thereof. The same penalty will also be applied
should a participant fail to serve the dishes on time. The penalty will be
subtracted from the average score.
JUDGING CRITERIA
Mise en Place
Prepares the ingredients, materials and/or equipment
to be used in an orderly manner and employs accurate
techniques for the punctual completion of work. Note
that this includes the uniform cutting or trimming of
vegetables and other ingredients.
Sanitation and Hygiene
Ensures the sanitary and hygienic handling of food
during preparation, cooking and tasting. This includes
the management of working area and clothes.
Appropriateness of Dishes
Presents complementary dishes (appetizer, entrée or
main dish and dessert go well together) with proper
portioning.
Serving Methods
Arranges dishes on plates in a neat and artful manner
with an aim of whetting one’s appetite. No or minimal
non edible items should be on the plates.
Palatability
Prepares dishes that have a well-balanced taste. The
dish should have no particular flavor that is
overpowering.
TOTAL POSSIBLE POINTS
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0-10 points
0-10 points
0-15 points
0-25 points
0-40 points
0-100 points
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