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)
Category Sponsors :
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. U.S. BEEF (K4)
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.
5. U.S. PORK (K5)
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.
6. U.S. LAMB (K6)
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.
7. POULTRY (K7)
Competitors to prepare and present within forty-five (45) minutes One (1) Main Course Dish Western-style using Chicken Leg Quarters.
Individual Competition: Open to All.
8. PASTA (K8)
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.
9. CREATIVE BREAKFAST CHALLENGE (K9)
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.
10. FRENCH TOUCH CHALLENGE (K10)
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.
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. PLANT BASED DIET MEAL (K12)
Category Sponsors :
To prepare and present within one (1) hour the following Plant Based Diet Meal using OmniPork.
Individual Competition: Open to all.
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
Individual Display Competition: Open to All.
3. SUGAR SHOWPIECE (P3)
Category Sponsors :
Display Category
Individual Display Competition: Open to All.
4. BREAD SHOWPIECE (P4)
Category Sponsors :
Display Category
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. FRENCH TOUCH CHALLENGE- PASTRY (P6)
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.
7. PLANT BASED DESSERTS (P7)
Category Sponsors :
Competitors to prepare and present within one (1) hour Free Style Plant Based Plated Desserts using California Raisins.
Individual Competition: Open to All.
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.
