MUSHROOM CULINARY CHALLENGE
December 7, 2015 | 8:30 AM
PhilRice Main Building, Maligaya, Science City of Muñoz, Nueva Ecija
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GUIDELINES AND MECHANICS
THE COMPETITION
The challenge is to prepare Gourmet Filipino a la Carte dishes good for two (2) persons which will highlight the use of local mushrooms as the main ingredient.
These dishes are:
• Appetizer
• Entrée/Main Course
• Dessert
Two (2) plates for each dish will be prepared, one (1) of which is displayed while the other one (1) is served to the judges for tasting. All the dishes shall be plated individually for competition purposes.
A limited time of three (3) hours broken down into segments is allocated for the entire competition.
THE COMPETING TEAM
The contest is open to all culinary enthusiasts. The team should be composed of two (2) members only.
They are required to be at the venue one (1) hour before the contest proper. A deduction of five (5) points from the total score shall be made to groups who are late.
REGISTRATION
Registration form can be downloaded from http://www.philrice.gov.ph/mushroom-culinary-challenge/. Send the filled out form to mushroomchef2015@gmail.com or fax to 456-0258 loc. 260 not later than December 2, 2015 (Wednesday).
REQUIREMENTS
Participants will be provided with ingredients in a Mystery Basket. Varieties of mushroom 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 two (2) gas burners per team and share one (1) common oven. Each will also be provided with water dispenser for cooking and washing ingredients.
MECHANICS
1. The main ingredients for the A la Carte dishes are LOCAL MUSHROOM. Any of these must strictly be made part of the three (3) courses. Participants are encouraged to strategize based on the required main ingredient.
2. Each team will be given thirty (30) minutes to formulate and write the recipe. A recipe sheet will be provided by the organizers on the competition day itself as an official entry form.
3. The participants must provide a Title Card which contains the title and the brief description of each of the dishes on display. The title card, written in English, must be placed on a white paper cut into ¼ index card size. This must be submitted together with the Recipe Form. A five (5) point deduction from the average score shall be incurred for non-submission of the title card.
4. The title cards must already be placed on the display area of the participant’s dishes prior to the start of the competition.
5. All competitors are requested to wear proper cooking attire. Each team must provide at least three (3) plain white kitchen towels.
6. Before the competition starts, each working area will be checked by the committee to ensure that no item (e.g., food and beverage) not listed in the three (3) recipes have been brought in.
7. All preparation and cooking of dishes, including garnishes, must be entirely made and crafted on the spot. A team who brings in any cooked item will be disqualified.
5. Every team should have two plates for each dish. One for display and one for tasting. This will mean a total of six (6) plates for each team.
6. The participants will be given a total of three (3) hours broken down into the four (4) segments. Dish is to be served and displayed at the end of each segment.
Segment 1 (30 min): Mise en place
Segment 2 (1 hr): Appetizer
Segment 3 (1 hr): Preparation, cooking, plating and final touch for entrée or main course and dessert
Segment 4 (30 min): Clean up and organization of the competition area
7. One team will be declared as the Mushroom Chefs. Special prizes will also be given away to teams who will garner top scores in each category.
CRITERIA FOR JUDGING
Taste (25%) – Utilization of mushroom emphasizing Philippine taste
Visual appeal (25%) – Contrast of plating and design
Originality and Creativity of the Recipe (15%) – Recipes are not copied from magazines, cook books, or other contests
Appetizer (10%) – Infusion of Philippine flavors/techniques to the appetizers
Main Dish (10%) – Infusion of Philippine flavors/techniques to the main dish
Dessert (10%) – Infusion of Philippine flavors/techniques to the dessert
Overall Presentation (5%) – Appetizer, main course, and dessert shall complement the flavors, taste, and style of each other
PRIZES
Overall Winner Php 5,000.00
Best Appetizer Php 3,000.00
Best Main Dish Php 3,000.00
Best Dessert Php 3,000.00
Consolation Php 1,500.00/team
For more information, please contact:
Rice Chemistry and Food Science Division
Tel. No.: (+6344) 456-0258 loc. 260/261
Cellphone No: 0908-880-9265
Email: mushroomchef2015@gmail.com
Look for Ms. Josefina Ballesteros.
