CHEF XPRESS

(Cooking Competition)
THE COMPETITION
The competition is a battle of culinary skills and strategies of competing teams to prepare,
cook, and plate three (3) A la Carte dishes: appetizer, entrée or main course, and dessert for
two (2) persons within two (2) hours including area clean up. The dishes to be prepared should
be for DINNER and should contain the required ingredient per dish that will be revealed two
(2) weeks before the actual competition day by the TNT National Level committee.

THE COMPETING TEAM

A team is composed of three (3) entrants enrolled in any STI program under the Tourism and Hospitality
Management (2-year, 3-year, or 4-year) program track and/or Culinary Arts Senior High School
Specialization. A school’s team line up may include only one (1) substitute.

COMPETITION REQUIREMENTS
1. The entrants are required to provide their own plain white dinnerware in any size and shape. They
shall also provide for their own tools, utensils, knives, pots, pans, small electrical or mechanical tools,
and any other special equipment.
2. All entrants must wear their STI chef’s uniform.
3. Each team must provide at least three (3) plain white kitchen towels.
4. Each team will be provided with two (2) gas burners. Teams may share a common water line, water
dispenser, and refrigerator. Ovens, however, will not be used. 5. Each team must submit the Inventory
of Materials to the Event Competition Committee before the event competition proper

MECHANICS
1. Each team shall prepare dishes intended for DINNER containing the required ingredient per dish as set
by the TNT National Committee.
2. The required ingredient per dish will be revealed two (2) weeks before the actual cluster and national
level competitions.
3. Each team should submit the accomplished Inventory of Materials (FT-SDW-028-00) at the designated
competition area. Only those listed in the submitted Inventory of Materials shall be allowed inside the
competition venue.
4. Each team will have the same ingredients to be provided by the Event Competition Committee. These
ingredients, which include herbs and spices, will only be given 15 minutes before the competition starts.
5. Within 15 minutes, each team shall strategize and come up with their own menu which should be
written clearly in the Menu Title Form (FT-SDW-069-00) that will be provided to them. After 15 minutes,
the competition proper will start at the signal of the Event Competition Committee.
6. Accomplished Menu Title Form shall be given to the Event Competition Committee within the first 30
minutes of the actual competition. Late submission will incur a penalty of one (1) point per minute
which will be deducted from the averaged score.
7. The entrants shall use plain white dinnerware ONLY in any size and shape.
8. Borrowing of plates and other utensils during the event competition proper is strictly NOT allowed.
Otherwise, a deduction of five (5) points from the averaged score will be implemented.
9. All dishes shall be plated individually for competition purposes. Each team should have two plates for
each dish; one for display and one for the judges’ tasting. This will mean a total of six (6) plates for each
team.
10. Teams are given a total of two (2) hours. They should be able to allot appropriate time for mise en
place, preparation, cooking, plating, and clean-up within the given time.
11. Sequence of output should be: appetizer, entrée or main course, then dessert.
12. The kitchen area is off limits to all except for the entrants, judges, and committee members during
the event competition proper.
13. Going beyond the allotted time would incur a penalty of one (1) point per minute or a fraction
thereof. Any penalty will be subtracted from the averaged score.
14. Any question or protest shall be raised by the team captain to the BOJ during the event competition.
15. The winners shall be judged based on the criteria for this event competition. The Champion, 1st
Runner-up, and 2nd Runner-up will be awarded based on the ranking of the judges’ averaged scores.
16. In case of a tie, the scores of the Chairman of the BOJ shall determine the winner. If the scores of the
Chairman of the BOJ are still tied, the Chairman of the BOJ will break the tie.
17. The Board of Judges’ decision is final and irrevocable.

THE BOARD OF JUDGES

The Board of Judges (BOJ) shall be composed of three (3) members from the public or private sector,
academe and/or the industry with remarkable qualifications and good reputation in the Culinary Arts
and other related fields. The members of the BOJ should be selected with due consideration of their
notable track record, strong community reputation, and integrity. Their individual prominence and
collective authority should significantly enhance the spirit of healthy competition and sense of academic
excellence, which the event competitions seek to foster.

JUDGING CRITERIA
MISE EN PLACE
Prepares the ingredients, materials and/or equipment to be used in an orderly
manner and employs accurate techniques for the punctual completion of 0-10 points
work. This includes the uniform cutting or trimming of vegetables and other
ingredients.

APPLICATION OF CULINARY TECHNIQUES

Employs correct application of cooking methods (dry and wet). This includes 0-10 points
application of appropriate basic cooking technique for the dish created.
SANITATION AND HYGIENE
Ensures the sanitary and hygienic handling of food during preparation, 0-20 points
cooking, and tasting. This includes ensuring the cleanliness of the working
area and uniform.
APPROPRIATENESS AND CREATIVITY OF DISHES Appetizer:10
points
Presents dishesthat are creatively enhanced by adding the right ingredients to
Main course:
produce an appetizing product. This includes arranging the dishes on 10 points 0-30
appropriate plates in a neat and artful manner making these mouthwatering points
dessert: 10
and applicability based on the meal requirement (for dinner). points

PALATABILITY Appetizer: 10
points
Prepares dishes that have a well-balanced taste in consideration of the Main course: 0-30
required ingredient. The dish should have no particular flavor that is 10 points points
overpowering. Dessert: 10
points
TOTAL POSSIBLE POINTS 0-100 POINTS