PHILIPPINE KULINARYA THROWDOWN

A Show of Talents and Creativity in Filipino Cuisine

CONTEST RULES

A)     SEMI-FINAL ROUND

  1. Submit biodata/credentials, recipe and pictures and/or video (via youtube site or dvd/cd) of the food preparation and cooked dish to the Philippine Tourism Office, Philippine Consulate General, Philippine Center, Suite 507, 447 Sutter Street, San Francisco, California not later than 02 August 2010. 
  2. Contestants shall bring their entry of cooked food for food tasting at the SOMA Room, Metreon at Yerba Buena Gardens, Mission St. corner 4th Street, San Francisco on 15 August 2010.  The food tasting for the Amateur Category will be done from 10 to 11:30 am while the Professional category will be done from 2 to 4:30pm.  A panel of judges will be selected to conduct the food tasting.  They may ask contestants questions about their entry dish.
  3. Contestants will only be allowed to bring and present their entries during the designated period for each category.  No late entries will be allowed to join the contest.
  4. The panel of judges will announce the winners of each category at the end of competition.

B)      FINAL ROUND

  1. The three (3) finalists in each category will compete in the Final Round on October 24, 2010 during the following period: 

Amateur Category: 10:00 am - 11:30 am

Professional Category: 2:00 pm - 4:30 pm

Finalists will prepare and cook on-site the following:

1)      Soup, Salad, or Appetizer

2)      Entrees: Adobo (whether pork or chicken or combination) and the dish presented at the Semi-Final Round

3)      Dessert (Creation of Filipino Dessert)

Each finalist shall submit to the Philippine Tourism Office, Philippine Consulate General not later than 15 October 2010, the soup or salad, and dessert together with their respective ingredients and recipe that he/she will enter in the final round.  The winning entrée submitted during the Semi-Final Round must be included in the list.   

Each contestant shall prepare and cook each of the dishes that can serve small portions for at least 20 people for food tasting and judging.  Cooking facilities like open flame oven, refrigerator, basin, knives, fork, pans, and other basic kitchen utensils will be made available by the organizers.  However, each contestant will be required to submit a list of kitchen utensils that they might need during the contest by 15 October 2010.  They may also bring their own kitchen utensils for use during the competition.

Prior to the final round on October 24, the organizers will bring all finalists to sponsoring oriental grocery store and a mainstream grocery store from 9am to 12noon on October 23, 2010 to buy their food ingredients for their dishes.  Contestants will buy ingredients and food items that are only needed for their entry dishes.  Organizers will store the ingredients.

Cameras will be mounted at the cooking area at the contest venue so that the audience can view the actual food preparation. 

The judges may ask each contestant to explain about his entries including preparation.