Rules & Regulations

MANILA, Philippines - 1. The cook-off is open to all professional chefs with culinary school affiliations who will form a team.

2. Each competing team shall compose of a maximum of three persons- one head chef and a maximum of two assistant chefs or student-chefs only. Only team members are allowed in the cooking area.

3. The competition has 4 categories: Classic Pinoy Dishes, Easy-to-Prepare Summer Snacks, Desserts & Perfect Pasta.

4. A maximum of three teams from different schools will compete in each category.

5. Each team must submit the following to the organizer on or before May 4, 2009:

a. Completed signed Entry Form

b. Two Copies of entry recipe

6. Only submitted recipe entries shall be demonstrated by during the live event.

7. Organizers must be informed of changes in the team composition or substitutions at least 2 days before the start of the competition. The organizers reserve the right to forfeit competing teams for failure to do so.

8. Each team shall compete only on their respective pre-arranged category. No last minute or on site change in category entry shall be allowed by the organizers.

9. Cooking shall transpire simultaneously for each category. Teams are required to be on site at least TWO HOURS BEFORE the designated cooking time of the competition as outlined below:

CLASSIC PINOY DISHES: 1:00pm           

EASY-TO-PREPARE SUMMER SNACKS: 2:30pm

PERFECT PASTA: 4:00pm

DESSERTS: 5:30pm

10. The team forfeits their slot for the competition if they are not present during the designated time. Latecomers will NOT be given extra time to finish their dish. They will have to cook within the remainder of the category’s designated time.

11. Teams are required to make use of the “secret ingredients” assigned by organizers in each category as follows:

Secret Ingredients

Category: Classic Pinoy Dishes

Main Ingredients: Magnolia Chicken

Other Ingredients: Golden Valley Oil (corn, soya, canola)

McCormick Stirfry Ginisa Spice Blend

Category: Easy-to-Prepare Summer Snacks

Main Ingredients: Sapporo Sotanghon

Other Ingredients: Golden Valley Oil (corn, soya, canola)

McCormick Stirfry Ginisa Spice Blend

Category: Perfect Pasta

Main Ingredients: Campagna I-Tal Pasta

Other Ingredients: Golden Valley Oil (corn, soya, canola)

McCormick Stirfry Ginisa Spice Blend

Category: Desserts

Main Ingredients: Alaska Crema

12. Each recipe MUST be done within the designated time- one hour per category- inclusive of set-up, cooking, presentation and clean-up time. The organizers reiterate that- unfinished recipes will be judged as is. Time warnings will be given periodically throughout the cook-off.

13. Teams should demonstrate good sportsmanship within their own teams as well as with the other teams. Teams must also be willing to answer questions from the public.

14. A list of ingredients available during the event will be provided by the organizers. Apart from the ingredient list provided, other special ingredients needed by the chefs must be brought in premises by the respective teams.

15. Teams can only bring in additional ingredients as long as they are not found in the ingredient list provided by the organizers. Organizers will disallow similar ingredient/s of competing sponsored brand in the premises.

16. Each team will be provided with identical standard kitchen equipment, a 3-burner stove with an oven ( kitchen assignment will be determined through drawing of lots). Fire extinguishers will be provided by the organizers for safety reasons.

17. Pots and pans, ramekins, plates and other special gadget required by the team in making their recipes shall be brought in separately by each team.

18. Each team shall provide the organizer with a detailed list of all equipment brought in by all the contestants. All equipment must be labeled and identified to prevent confusion, loss or exchange of equipment or gadgets.

19. A holding/storage room will be provided for the contestants.

20. All judging decisions are final.