1.

The challenge is to prepare Gourmet Filipino a la carte dishes which will highlight the use
of local green leafy vegetables as the main ingredients.
2. Participants will be provided with ingredients in a Mystery Basket. The main ingredients
to be used will be revealed on the spot. Cooking utensils will be provided but contestants
should bring special equipment (e.g. blenders, mixers), if necessary. The participants will
only be provided with one (1) butane gas burner per team and share one (1) common
oven. Each will also be provided with water for cooking and washing ingredients.
3. Quick and easy, and must provide a short description or healthy benefits of the ingredients
(meat, poultry, fishes, shellfishes, vegetables and etc.)
4. The participants must provide a short description which contains a little and the brief
healthy benefits of each of the ingredients needed on the recipe.
5. Participants are requested to wear proper/decent attire or cooking attire will do.
6. Entry will submit into video form or a playable form.
7. All preparation and cooking of dishes, must be entirely made, shoot and crafted at home.
A participants who brings and uses in any cooked item will be disqualified.
8. Extra points will be added or deducted depending on your clean and neat working habit.

Jurying and Evaluation

1. Participants’ performance will be evaluated by two groups of judges:

2. Those who will evaluate the cooking process – Judge/judges responsible for
evaluating the hygiene and the techniques used during the competition;
3. Those who will evaluate the results – Judges/judge responsible for the evaluation
of the final dish and the cleanliness and tidiness of the participant’s workstation
at the end of the competition.
4. Evaluation is based on the following criteria:
5. Process evaluation (50% of the final evaluation)
6. Organisation 20%
7. Personal and workplace hygiene 30%

. Cleanness and tidiness of the workstation 20%

1. Proper use of kitchen equipment 15%

2. Proper use of products 15% ____ Total 100%
3. Evaluation of results (50% of the final evaluation)
4. Flavour qualities of the dish 30%
5. Presentation of the dish 30%

 Visual appeal (30%) - Contrast of plating and design

 Originality and Creativity(20%) - Recipes are not copied from magazines, cook books,
or other contests
 Overall Presentation (10%) – Appetizer and main course shall complement the flavors,
taste, and styles of each other