CATEGORIES
1. FILIPINO CUISINE CHALLENGE (K1)
To prepare and present a Family Style Filipino Meal good for three (3) persons per portion within ninety (90 minutes)
Team Competition: Each team must consist of two (2) chefs.
2. DREAM TEAM CHALLENGE (K2)
Category Sponsor :
To prepare and present a three-course menu for three (3) persons within 120 minutes.
Open to Hotel, Restaurants, Catering, and Culinary institutions
Team Competition: Each team must consist of three (3) chefs from the same hotel, school / organization. two (2) Chefs and one (1) Pastry Chef.
3. YOUNG CHEFS TEAM CHALLENGE (K3)
Two (2) Apprentice Chefs must prepare within forty-five (45) minutes One Hot or Cold Appetizer (Seafood) served in two (2) plates & One Hot Main Course (Chicken) served in two (2) plates
Team Competition: Each team must consist of two (2) Apprentices, 25 years old or younger on the day of the competition.
4. AMUSE BOUCHE (K4)
Category Sponsors :
To create and present within forty-five (45) minutes bite size Hot & Cold Amuse.
Team Competition: Each team must consist of two (2) competitors from the same hotel, school / organization.
5. U.S. BEEF (K5)
Category Sponsors :
Competitors to prepare and present within forty-five (45) minutes One (1) Main Course Dish Western-style using U.S. Beef.
Individual Competition: Open to All.
6. U.S. PORK (K6)
Category Sponsors :
Competitors to prepare and present within forty-five (45) minutes One (1) Main Course Dish Western-style using U.S. Pork.
Individual Competition: Open to All.
7. U.S. LAMB (K7)
Category Sponsors :
Competitors to prepare and present within forty-five (45) minutes One (1) Main Course Dish Western-style using U.S. Lamb.
Individual Competition: Open to All.
8. POULTRY (K8)
Competitors to prepare and present within forty-five (45) minutes One (1) Main Course Dish Western-style using Chicken Leg Quarter (Bring your own chicken).
Individual Competition: Open to All.
9. PASTA (K9)
Category Sponsors :
Competitors to prepare and present within thirty (30) minutes One (1) Pasta Dish Western-style using DIVELLA Pasta
Individual Competition: Open to All.
10. CREATIVE BREAKFAST CHALLENGE (K10)
Category Sponsors :
Competitors to prepare and present within forty-five (45) minutes One (1) Main Course Dish Western-style Breakfast Dish.
Individual Competition: Open to All.
11. SOUS VIDE (K11)
Category Sponsors :
Competitors to prepare and present within ninety (90) minutes One (1) Meat Dish using water as the cooking medium and the thermal water circulator as the cooking apparatus
Individual Competition: Open to All.
12. FRENCH TOUCH CHALLENGE (K12)
Category Sponsors :
Competitors to prepare and present within forty-five (45) minutes French-style Seafood dish using Elle & Vire Products.
Individual Competition: Open only to chefs in hotels, restaurants, catering and culinary institutions from the Philippines only.
13. ASIAN GOURMET CHEF CHALLENGE (K13)
Category Sponsors :
Competitors to prepare and present within forty-five (45) minutes One (1) Main Course Dish Asian-style using U.S. Pork and McAsia Asian Condiments and Spices
Individual Competition: Open to all.
14. PIZZA CHALLENGE (K14)
Category Sponsors :
Competitors to prepare and present within forty-five (45) minutes two (2) Twelve Inches Pizza (Western Style) using ARLA dairy products and cheeses
Individual Competition: Open to all.
15. BENTO BOX CHALLENGE (K15)
Category Sponsors :
Competitors to prepare and present within forty-five (45) minutes One (1) Asian Style Bento Box Meal using Taiwanese Pork
Individual Competition: Open to all.
16. PHILIPPINES-CANADA YOUNG CHEFS TEAM CHALLENGE (K16)
Category Sponsors :
Two (2) Apprentice Chefs must prepare within ninety (90) minutes One Hot or Cold Appetizer (Seafood) served in three (3) plates & One Hot Main Course (Meat) served in three (3) plates
Team Competition: Each team must consist of two (2) Apprentices, 25 years old or younger on the day of the competition. Embassy of Canada will pre-select the participants for this category.
1. WEDDING CAKES (P1)
Category Sponsor :
Display Category
A 3-tier wedding cake is required using PEOTRACO regular powdered sugar
Individual Display Competition: Open to All.
2. CHOCOLATE SHOWPIECE (P2)
Category Sponsors :
Display Category
Showpiece must be made with 100% CALLEBAUT (White, Dark, or Milk)
Individual Display Competition: Open to All.
3. SUGAR SHOWPIECE (P3)
Display Category
The Sugar Showpiece should be made with approximately 20% Pastillage, 30 % Pulled Sugar, 20% Blown, and 30% free of Choice
Individual Display Competition: Open to All.
4. BREAD SHOWPIECE (P4)
Display Category
Showpiece must consist of Bread. No frames, wires or molds are permitted.
Individual Display Competition: Open to All.
5. DRESS THE CAKE (P5)
Category Sponsor:
Competitors are given ninety (90) minutes to Decorate one (1) finished sponge cake using BAKERSFIELD products.
Individual Live Category
Open to All.
6. MODERN FILIPINO PLATED DESSERTS DESSERTS (P6)
Category Sponsors :
Competitors to prepare and present within one (1) hour Modern Filipino Plated Desserts using California Raisins. Participants are encouraged to create innovative, modern, and festive versions of traditional Filipino sweets, showcasing the versatility and natural sweetness of California Raisins
Individual Competition: Open to All.
7. FRENCH TOUCH CHALLENGE- PASTRY (P7)
Category Sponsors :
Competitors to prepare and present within one (1) hour French-style plated desserts using Elle & Vire Products.
Individual Competition: Open only to chefs in hotels, restaurants, catering and culinary institutions from the Philippines only.
CERTIFICATE of PARTICIPATION :
A Certificate of Participation will be presented to all competitors.
MEDALS and CERTIFICATES of AWARDS :
The respective Medals and Certificates of Awards will be presented to any competitor who attains the following points:
GOLD with Distinction ………………….………………………………….. 100 points
GOLD ………………………………………………………………………. 91 – 99 points
SILVER ……………………………………………………………………… 81 – 90 points
BRONZE ……………………………………………………………………. 71 – 80 points
The above categories are subject to change without prior notice.
All participants are to abide by the Rules and Regulations of the Philippine Culinary Cup.
All interested participants can call our offices to avail of the competition guidelines.
