SM-Supermarket-Chef---Poster---22x28in

GENERAL MECHANICS 

  1. The organizer will announce the mechanics of the competition and state the dates and venues where the competition will take place.
  1. There will be two (2) divisions in the competition: Kiddie Division and Adult Division.
    • Kiddie Division with age bracket of 9-13 years old
    • Adult division with age bracket of 18 years old and above
  1. Each team must consist of two (2) members and must reside in the city or province where the competition will be held. They must be natural-born Filipinos.
  1. All competition aspirants must have an official receipt amounting to a minimum of Php100.00 purchase within the period May 8, 2019 to May 13, 2019 from the SM Supermarket of the branch (SM City Iloilo, SM City Batangas or SM Lanang Premier) where they will participate.
  1. All competition aspirants shall submit the following via email to smsupermarketchef@gmail.com starting on May 8, 2019 until May 13, 2019:
    • Accomplished Registration Form
    • Accomplished Official Recipe Form
    • Copy of Birth Certificate and/or any government-issued identification with the participants name and birthdate
    • Any proof of residency with the participant’s complete name and home address, such as any of the following: Barangay Certification of Residency, copy of utility bill, copy of letter from the government / court, or notarized affidavit of residency
    • Scanned copy of the Official Receipt of purchase from SM Supermarket 
  1. Two (2) Philippine ingredients that best represent the regions where the competitions will be held will be announced as the main ingredients to be used for the recipes in the Pre-Evaluation and the entries in the Grand Finals. Freestyle cooking, Filipino or international theme.

 

SM City Iloilo

Chicken, whole or cuts 3 kilos

Mangoes (ripe) 3 kilos

SM City Batangas

Batangas Beef Tenderloin 3 kilos

Cafe Barako 1 kilo

SM Lanang Premier

Tuna 3 kilos

Pomelo 3 kilos

 

  1. Each team shall prepare two (2) recipes for the Pre-Evaluation that will also serve as the two (2) entries to be prepared in the Grand Finals. The two (2) recipes / entries will include one (1) Main Dish and one (1) Drink or Dessert.
  1. The two (2) main ingredients must be featured separately in these two (2) recipes / entries. At least 70% of each recipe / entry must be composed of each of the main ingredient.
  1. SM Supermalls and SM Supermarket reserves the right to exclusive property over all submitted entries that include recipes and photos of the final entries.
  1. The interested participants who submitted the requirements within the specified period will be pre-evaluated based on the Official Recipe Form provided. A total of five (5) teams per division will be selected to participate in the culinary competition on the branch and schedule specified. Criteria of the pre-evaluation of each team’s recipes will be as follows:

 

CLARITY OF RECIPE

·       The ingredients are complete and enumerated according to the order of use in the recipe with the corresponding measurements

·       The step-by-step instructions are properly described

·       Components of a culinary recipe such as, but not limited to, the following: necessary equipment, cooking procedures, temperature and cooking time, and serving procedures are written clearly.

30 POINTS

USE OF THE MAIN INGREDIENTS

·       The pre-selected main ingredients per region / competition venue must comprise at least 70% of the recipe.

·       Recipe entries must also be composed of 30 item grocery list available from the concerned SM Supermarket branch pre-selected by the participants.

20 POINTS

CORRECT PREPARATION

·       Proper Culinary / Cooking Technique: Appropriate work and cooking methods, practicality for daily use

30 POINTS

PRACTICAL UP-TO-DATE PRESENTATION

·       Choice of garnishes and ingredients to achieve balance in presentation and taste. Artistry, creativity, originality, and portion size as well as practicality

20 POINTS

TOTAL POINTS

100 POINTS

 

  1. The five (5) teams per division with highest score points will be selected to participate in the Grand Finals of the culinary competition. Each competition venue / mall branch will have a total of five (5) teams per division (two (2) participants per team). The five (5) teams per competition venue will be notified by the organizer at least three (3) days before the competition date.

 

Malls

Kiddie Division

Adult Division

SM City Iloilo

5 Teams (2pax per team)

5 Teams (2pax per team)

SM City Batangas

5 Teams (2pax per team)

5 Teams (2pax per team)

SM Lanang Premier

5 Teams (2pax per team)

5 Teams (2pax per team)

 

  1. The Grand Finals of the culinary competition will comprise of the following:
    • Shop the ingredients at SM Supermarket (30 minutes)
    • Prepare and Cook the two (2) entries (1 hour)
    • Presentation of the two (2) entries to the judges
  1. All items to be brought in by each team for the Grand Finals proper must have a gate pass and be within the designated competition area before the start of the competition.
  1. During the Grand Finals, workstations will be provided and set up for each team. Each work station will have two (2) induction stoves and worktables, water dispenser, fire extinguisher, extension cords and trash bins.
  1. Each team must bring their own tools, mixing bowls, flat wares, knives, pots, pans, ladles, measuring cups, spoons, small electrical or mechanical gadgets or any other equipment not made available by the organizers. The organizers will not be held responsible for any loss or damage to the participants’ personal belongings.
  1. Each team must also bring their own plates, platters, and glass wares. It can be in any shape or color but STRICTLY without any logo, brand or identifying marks. The team who will violate this provision will be automatically disqualified.
  1. Escorts or companions of the participants will not allowed in the work stations. Coaching from the public gallery is STRICTLY prohibited and may constitute grounds for disqualification if found to be corrective in nature.
  1. The participants of each team will register with the organizers 2 hours before the actual competition time. Absolutely no excuses will be accepted for tardiness where the penalty is disqualification. 
  1. In case of absence of the participant/s during the competition schedule, last minute changes and/or substitutions of team members will not be allowed. Failure to attend and participate in the scheduled competition will automatically disqualify the team.
  1. The participants of the Kiddie Division must be accompanied by any of the parents or guardian. If the participants of the Kiddie Division will be accompanied by the guardian, the following must also be provided during the registration proper:
    • A written authorization signed by both or one of the parents
    • A copy of the valid identification card (ID) of the guardian and the parent/s authorizing him/her
  1. The orientation for all participants will be conducted at least 30 minutes prior to the start of the competition.
  1. Each team will be provided with an official copy of their submitted recipe form that contains their grocery lists and printed recipes which include the names of the dishes, quantity of ingredients and cooking procedures. No revisions can be made on the original recipes.
  1. A designated coordinator will announce the respective starting and ending times of each stage of the competition’s Grand Finals proper.
  1. Each team will be given 30 minutes in the SM Supermarket to pick these 2 main ingredients and a maximum of 30 supplementary ingredients they will require to execute their entries. These ingredients will pass through the cash registers of SM Supermarket and the total costs will be shouldered by SM.
  1. All ingredients needed (main and supplementary) should only be sourced from the SM Supermarket during the Grand Finals of the competition proper. No outside ingredients will be allowed to be brought in the competition venue. Inspection of workstations will be conducted to ensure that only ingredients stated in their recipes will be physically present at their station. Any unlisted or unauthorized ingredients shall be removed.
  1. Ingredients taken from SM Supermarket must be used economically. Any surplus or waste shall be subject to point deduction.
  1. Each team will be given one (1) hour to prepare and cook their dishes. All entries (main dish and drink or dessert) must be made on the spot.
  1. Each team shall present a serving portion good for 4 of one (1) main dish and one (1) drink or dessert for tasting, and another serving good for 4 of the same dishes for display. A total of 8 servings per main dish and per drink or dessert will be presented by each team.
  1. The teams will be instructed to dish out and present their dishes within 5 to 10 minute interval to allow enough time for the judges to evaluate the entries properly.  No overtime will be allowed.
  1. All teams must clean their workstations before leaving the competition areas. Cleanliness will be part of the judging criteria.
  1. Both divisions will follow the same criteria for judging. The criteria for judging each of the entries per team per division will be as follows:

 

TASTE

Appropriate temperature upon presentation of dishes;

Proper seasoning and superior taste/flavor;

30 POINTS

MISE EN PLACE AND ORDERLY WORKING AREA

Handling and arrangement of all materials and tools;

wastage and economical factors; safety and hygiene;

utilization of resources

20 POINTS

CORRECT PREPARATION

Appropriate work and cooking methods, proper

culinary techniques, practicality for daily use

30 POINTS

PRACTICAL UP-TO-DATE PRESENTATION

Choice of garnishes and ingredients to achieve

balance in presentation and taste; creativity,

originality, portion size as well as practicality

20 POINTS

TOTAL POINTS

100 POINTS

 

  1. The score points per judge will be averaged. The average scores will be rounded off to the second decimal place to avoid a tie. However, in case of a tie in the final average score, the judges will be asked to deliberate and arrive at a consensus decision on the Top 3 Winners.
  1. All judges’ decision with the concurrence of the DTI is considered final.
  1. Each competition venue / mall branch will announce and award three (3) winners per division: First Place, Second Place and Third Place winners. The top three (3) winners per division per competition venue / mall branch will receive the following prizes. Consolation Prizes will be given to the non-winners.

 

First Place Winner

Php20,000 worth of SM Gift Certificates and

Php500 worth of Gift Pack from SM Supermarket

Second Place Winner

Php10,000 worth of SM Gift Certificates and

Php500 worth of Gift Pack from SM Supermarket

Third Place Winner

Php5,000 worth of SM Gift Certificates and

Php500 worth of Gift Pack from SM Supermarket

Consolation Prize

Php500 worth of Gift Pack from SM Supermarket

 

  1. All prizes are transferable but not convertible to cash.
  1. Any violation of the contest mechanics with the concurrence of the DTI shall be a ground for disqualification.
  1. SM Supermalls, shopping Center Management Corporation (SCMC), SM Supermarket, its event organizers and judges shall not be held responsible or liable for any accidents, injuries, harm or loss of property suffered during the entire competition period, resulting from negligence, violation or failure to abide by the contest’s rules and regulations.
  1. Employees of shopping Center Management Corporation (SCMC), their affiliates, sponsors, organizers, advertising agencies, and judges, including the relatives up to third degree of consanguinity or affinity, are not eligible to join this competition.
  1. The judging and tabulation of scores during the Pre-Evaluation and Grand Finals proper of the culinary competition in the 3 mall branches will be done in the presence of a DTI Representative.

 

REGISTRATION FORM DOWNLOAD LINK: http://bit.ly/SMChefsShowdown.

 

 

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