Chef Rule Book Vol.1

RULE
BOOK
This rule book for the CHEF SUPREME contain the governing rules and regulations for
the competitions. While every effort was given to come up with the best possible
guidelines consistent with the industry standards, the organizers reserve the right
to change regulations without prior notices but shall be communicated to all
concerned for the overall success of the event. Please share this rulebook to your
team for proper compliance to avoid disqualifications or demerits.
TABLE OF CONTENTS
------------------------------------------------------------------------------------
A. GENERAL INFORMATION
B. GUIDELINES
C. CATEGORIES
a. Meringue and soufflé’ making
b. Food garnishing/ Plating
c. Flambé’
d. Charcuterie board
e. Master Chef
D. REQUIRED DOCUMENTS
a. Registration form- Individual competition
b. Registration form- Team competition
E. RULES AND REGULATIONS
(Note: These rules and regulations are subject to change as deemed necessary by the
organizers for the overall success of the competitions.)
GENERAL INFORMATION
1. DATES and VENUE
The Supreme School of Culinary Arts and Technology INC.’s first CHEF SUPREME will be held
at:
Competition Date: February 24, 2023 (Friday)

Competition Venue: City Walk activity center, City Walk Tarlac
2. OPENING HOURS
2.1 For visitors February 24, 2023 (9:00 AM – 5:00 PM)

2.2 For competitors February 24, 2023 (7:00 AM – 5:00 PM)
General Information
AWARDS AND CERTFICATES
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 in their respective category:
GOLD MEDAL AND GIFT PRIZE …………………………………………………………………. 1st placer
SILVER MEDAL AND GIFT PRIZE ……………………………………………………………..… 2nd placer
BRONZE MEDAL AND GIFT PRIZE ………………………………………………………...…...3rd placer
SPECIAL AWARDS
3RD OVER-ALL CHAMPION

 Presented to the batch who accumulates the 3rd highest number of points in five
different categories.
 A trophy, certificate and gift prize will be awarded for the said batch
2nd over-all champion

 Presented to the batch who accumulates the 2nd highest number of points in five
different categories.
 A trophy, certificate and gift prize will be awarded for the said batch.
1st chef supreme winners/ over-all champion

 Presented to the batch who accumulates the highest points in points in five different
categories.
 A trophy, certificate and GRAND PRIZE will be awarded for the said batch.
*Proper Chef Uniform is required for all competitors during acceptance of medals and certificates.
1. TTIRE
GUIDELINES
1. ATTIRE
 All competitors must wear proper chef uniform at the competition. No logo of
establishment should be displayed on the chef jacket.
 All competitors must bring their own set of PPEs and wear them properly during the
event
2. STANBY
 For Live Cooking Sessions, A draw lots will be given to the competitors then to
decide which cooking station they will be using.
 The numbers drawn by the competitors will be their number for category like flambé.
 ALL COMPETITIONS WILL START ON TIME.
3. BRING-IN COOKING ITEMS
 Participants are allowed to use their own cooking items.
 Participants can request different cooking materials from the school as long as it is
available. In case of unavailability, participants should provide their tools.
 Tools that can be easily lost cannot be borrowed from the institution (e.g. spoons, fork,
tweezers)
 The school will provide one (1) box for the competitors to use.
 Competitors can bring ice box for their materials that need chilling.
 Competitors should always be responsible for their materials, requested tools should be
returned properly to the school after the competition, in case of loss and damage, the
batch will be subjected to replace the tools.
 Trash bins should be provided by the competitors for disposal of wastes and or displays.
4. REMOVAL OF DISPLAYS
 All displays must be removed by competitors at the suggested time.
 The organizer will not be responsible for any damage or lost items which are not
collected by the competitor after the stipulated collection time.
 ALL DISPLAYS MUST NOT BE REMOVED UNTIL THE SUGGESTED REMOVAL TIME.
Non-compliance may mean revoking of medals.
 Competitors are highly recommended to standby near their displays before the
closing time to avoid mishandling of display by a third party.
5. ANNOUNCEMENT of the RESULTS
 All competition results will be announced at the venue after all categories are
checked and all scores are tabulated.
6. QUESTIONS AND ANSWER SESSIONS
 Competitors are given an opportunity to seek judges’ comments on their standard of
entry at the competition area after each run of competition. However, the judges’
decisions are final and competitors’ appeal will not be entertained.
ADDITIONAL GUIDELINES
1. Unless otherwise stated, competitors must supply all food items and the necessary equipment
to prepare, cook and serve their entry.
2. A professionally prepared brief menu description card must be provided for all appropriate
Live Theatre Classes and placed on your workstation.
3. Competitors must show as many craft skills as possible in front of the Judges. Competitors will
be judged on working methods, professional technique, skill, hygiene, timing, balance and
quality of flavor, texture and presentation.
4. Competitors are encouraged to seek feedback only after the results are announced.
GUIDELINES
MERINGUE AND SOUFFLE’ MAKING CHALLENGE
Meringue is a type of dessert or candy, often associated with Swiss, French, Polish and
Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an
acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt,
flour or gelatin may also be added to the eggs.
A soufflé is a baked egg-based dish originating in France in the early eighteenth century.
Combined with various other ingredients, it can be served as a savory main dish or
sweetened as a dessert.
PRACTICAL CATEGORY
Team Category: Each team must consist 1 participant
RULES AND GUIDELINES
For the meringue:

- Participant should present a good quality meringue out of 4 egg white
- Participant will be given 5 minutes to make the meringue including mise en
place
- Participant will only be allowed to use one (1) wire whisk and one (1) mixing
bowl
- Participants are allowed to use either cream of tartar or acidic liquid such as
lemon juice
For the Variated Soufflé:

- using the made meringue, participant should present 4 servings of variated
soufflés
- Variations can be sweet or savory
- Maximum price for each participant to spend is 500 pesos. Receipts and other
expenditures should be presented and tabulated.
- Participant will be given 40 minutes maximum to make and present his/her
version of soufflé
- Other ingredients to make the soufflé can be brought prepared prior but the
actual baking of the product should be done on site.
- Product should be given a printed name and description
- There must be no excessive wastage
MERINGUE AND SOUFFLE MAKING
JUDGING CRITERIA
Miseen Place and Hygiene ........................................... 0 – 10 points

Handling and arrangement of all the materials and tools, wastage and economical factors, safety
and hygiene, utilization of resources
Correct Preparation ...................................................... 0 – 30 points

Appropriate work, cooking methods and culinary techniques, practicability to daily use.
Practical, Up-to-Date Presentation .............................. 0 – 10 points

Choice of garnishes and ingredients to achieve balance in presentation and taste.
Creativity, originality, portion size as well as practicability
Taste .............................................................................. 0 – 50 points

Appropriate temperature of ingredients as defined, proper seasoning and taste, over-all taste
impression of dish, distinct and well-defined flavors
Total Possible Points ........................................................... 100 points (no half points will be
given)
FOOD PLATING/FOOD GARNISHING
PRACTICAL CATEGORY
Team Competition: Each team must consist of 1 participant
Rules and Guidelines
 Maximum price for each participant to spend is 750 pesos. Receipts and other
 Participant will be given exactly 40 minutes maximum to make and present his/her
plated/garnished HOT DESSERT main ingredients GLUTINOUS RICE
 Products/ components or needed ingredients can be already cooked/ pre-measured
prior, but if the participant needs to cook, then cooking on site is allowed.
 Participant CAN use GLUTINOUS RICE in any FORM AND VARITIES
 CAN COLOR and FLAVOR THE DESSERTS BUT USE ONLY NATURAL FOOD COLORING
AND FLAVORING ( example pandan leaves for green ) no artificial flavoring is
allowed
 Using foreign candy or chocolate/ syrup is not Allowed
 Can fruits , edible flowers and leaves for Garnishing
 Using of sauce boat, ramekin , shot glass is not allowed inside the Plate
 Participant should present 3 identical servings/ 3 identical plates
 Participant should only use DINNER PLATE / 10” ceramic plate
 Product should be given a printed name and description
 There must be no excessive wastage
JUDGING CRITERIA



Creativity, Performance/ entertainment value, originality, portion size as well as practicability
Taste .............................................................................. 0 – 25 points

given)
FOOD PLATING/ FOOD GARNISHING
FLAMBE’
Flambé is the French word for “flamed” or “flaming. Liquor is poured over food and
ignited, leaving behind the subtle flavor of the liquor or liqueur without the lingering
flavor of alcohol. The technique is used for its caramelization flavor as well as its
exciting tableside flair.
PRACTICAL CATEGORY
Team Competition: Each team must consist of 1 participant
 each participant will be given 3 minutes to prepare and organize their station
 participants will be given 6 minutes maximum to perform, plate and present their
products
 each participant should serve 2 identical plated products or if served in glass, two
glasses
 participant’s product should contain the following:
o One (1) local fruit of their selection (except banana) as their main fruit, but
can also include other non-local fruits such as apples, oranges, persimmon,
etc. as their minor component.
o Butter
o Sweetener such as sugar, honey etc.
o Alcohol of their selection e.g. vodka, brandy, cognac, bourbon, gin.
o Garnish of their selection
o Product must be topped with the participant’s home-made ice cream made
from local products.
o Product should be given a printed name and description
o There must be no excessive wastage
o All dishes should be served at the same time, but can all be served earlier than the
time allowed
JUDGING CRITERIA



Taste .............................................................................. 0 – 50 points

given)
FLAMBE’
CHARCUTERIE BOARD
A charcuterie board is an appetizer typically served on a wooden board or

stone slab, either eaten straight from the board itself or portioned onto
flatware. It features a selection of preserved foods, especially cured
meats or pâtés, as well as cheeses and crackers or bread.
PRACTICAL CATEGORY
Team Competition: Each team must consist of 3 participants
 No. of serving: 1 (24”x23”x2”) board full of different types of appetizers

 Can use elevated stand
 There should be at least 10 main products visible in the board
 Participants should use at least 5 Philippines local products as their main
component for their appetizers
 Participants can also use non-local products such as cheese, cured meats, and
fruits.
 For the breads to be used, participants are allowed to use different Filipino
breads, but PANSEDAL should be evident
 Participants should at least make and present two(2) dipping sauces visible on
the board
 Participants’ product should contain both hot and cold appetizers
 A minimum of TWO cooking methods must be evident on the plate, for example,
frying and broiling etc.
 Texture such as crunch should be evident on the product.
 Participants will be given exactly 1.5 hours to perform/plate/present their
charcuterie board
 Some food items can be brought cooked prior but there should still be cooking
done during the event
JUDGING CRITERIA

Handling and arrangement of all the materials and tools, wastage and economic factors, safety


Taste .............................................................................. 0 – 50 points

given)
CHARCUTERIE BOARD
MASTER CHEF
PRACTICAL CATEGORY
Team Competition: Each team must consist of 3 to 4 participants
 Each batch should choose 3-4 participant from their class

 Each group of participants will be given 1.5 hours to prepare/make their dish
 This category will be a plated main course. Tarlaqueño/ Filipin of flavors should
be evident in the dish ( THEME FINE DINING OR MINIMALIST )
 MAIN INGREDIENTS WILL BE REVEALED DURING THE EVENT
 One minor ingredient will be revealed on-site
 Presented product should contain protein, starches and side dishes consisting
mainly with local product.
Components
90 grams Protein
50 grams starch
30 grams side dish
10-20 ml sauces
Total Plate weight 180 to 190 grams
Garnishes and Plate is excluded in the weight
 Product should be presented in a show plate ( 12 inches ) white only
 Participants should present 4 identical version of their dish, to be served with
garnish in the plate. Plate shape, color or design depends on the participants
 A minimum of TWO cooking methods must be evident on the plate
JUDGING CRITERIA

Handling and arrangement of all the materials and tools, wastage and economic factors, safety


Taste .............................................................................. 0 – 50 points

given)
MASTER CHEF
IMPORTANT NOTES:
 All items on the plate must be edible;

 All garnishes and carvings must be edible;
 Dried ingredients must be pre-soaked and brought along to the competition but they must be
finished during the competition;
 The usage of basic stocks is allowed. The sauces must be finished during the competition;
 All competitors have to provide other cooking utensils and their own ingredients for the
competition;
 Recipes should be professionally prepared and made available for the judges;
 Participants will provide their own adaptor, AVR or transformer, extensions if needed;
 Competitors must leave the workstation in a neat and tidy condition. This is part of the judging
criteria;
 Competing teams are required to check the equipment before starting to cook. No complaints
will be accepted afterwards other than in emergency situations;
 The Organizer will not be responsible for any loss or breakage of utensils;
 Participantsshould be at the competition at least one (1) hour before the actual competition
time. Absolutely NO excuses will be accepted for tardiness where the penalty is
disqualification.
Rules for Sanitation, Food Safety and OccupationalSafety
 When entering the competition area, competitors should look at their best, clean and pressed
uniform and toque, wearing clean black shoes. Hands and nails must be scrupulously clean
and hair restrained.
 Knives should be sharp and be appropriate for the tasks that are to be undertaken.
 Cutting boards should be scrupulously clean and the appropriate color-coded boards used for
the jobs at hand.
 Color-coded boards or special indicated boards (Fish boards, Meat boards etc.) should be
provided by the competition organizers.
 Keep the table clear of unnecessary equipment or debris.
 Keep the working floor clean at all times.
 Keep useable waste separated so that it can be re-used for different theoretical jobs.
 Systematic work flow and safe operations must be used at all times.
 Food must be protected at all times.
 Sanitation of all the surfaces, tools and equipment should be done properly according to
standard sanitation norms. No sanitation trigger bottles are to be le on work tops or
anywhere where food might get contaminated.
 No wiping clothes are to be left on the working tops and clothes are to be used for specific
operations and not for everything.
 Cloths should not be tucked into belts for use as a general wiping tool as this could cause cross
contamination.
 Tasting is to be carried out correctly using a ‘use once only utensil’ and protecting the
remaining food from any dripping or putting the utensil back into the food.
 Do not make unnecessary contact with food.  Hand washing and drying correctly and
frequently as required.
 No eating, no drinking, no chewing gum and obviously, no smoking are allowed in food
preparation areas.
 No jewelry should be worn which could present a risk of contamination. It is acceptable to
wear plain wedding bands.
 No breathing into any package which is to be used for food and no mouth contact to any food
equipment and utensils.
 Rubbish and rubbish containers should be at a safe distance away from the food preparation
area.
 NO VISIBLE PRODUCTS BRANDS / USE CLEAR OR FOOD GRADE CONTAINERS AND
BOTTLES
 ALL PARTICIPANTS IS ENCOURAGED TO BRING THEIR OWN POTABLE WATER FOR

COOKING.

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RULE

1. DATES and VENUE

Competition Date: February 24, 2023 (Friday)

2.1 For visitors February 24, 2023 (9:00 AM – 5:00 PM)

A Certificate of Participation will be presented to all competitors.

MEDALS and CERTIFICATES of AWARDS:

GOLD MEDAL AND GIFT PRIZE …………………………………………………………………. 1st placer

SILVER MEDAL AND GIFT PRIZE ……………………………………………………………..… 2nd placer

BRONZE MEDAL AND GIFT PRIZE ………………………………………………………...…...3rd placer

3RD OVER-ALL CHAMPION

2nd over-all champion

1st chef supreme winners/ over-all champion

Team Category: Each team must consist 1 participant

RULES AND GUIDELINES

For the meringue:

For the Variated Soufflé:

Miseen Place and Hygiene ........................................... 0 – 10 points

Correct Preparation ...................................................... 0 – 30 points

Practical, Up-to-Date Presentation .............................. 0 – 10 points

Taste .............................................................................. 0 – 50 points

Team Competition: Each team must consist of 1 participant

Rules and Guidelines

Miseen Place and Hygiene ........................................... 0 – 10 points

Correct Preparation ...................................................... 0 – 30 points

Practical, Up-to-Date Presentation .............................. 0 – 35 points

Taste .............................................................................. 0 – 25 points

Team Competition: Each team must consist of 1 participant

Rules and Guidelines

Miseen Place and Hygiene ........................................... 0 – 10 points

Correct Preparation ...................................................... 0 – 30 points

Practical, Up-to-Date Presentation .............................. 0 – 10 points

Taste .............................................................................. 0 – 50 points

A charcuterie board is an appetizer typically served on a wooden board or

Team Competition: Each team must consist of 3 participants

Rules and Guidelines

 No. of serving: 1 (24”x23”x2”) board full of different types of appetizers

Miseen Place and Hygiene ........................................... 0 – 10 points

Correct Preparation ...................................................... 0 – 30 points

Practical, Up-to-Date Presentation .............................. 0 – 10 points

Taste .............................................................................. 0 – 50 points

Team Competition: Each team must consist of 3 to 4 participants

Rules and Guidelines

 Each batch should choose 3-4 participant from their class

Miseen Place and Hygiene ........................................... 0 – 10 points

Correct Preparation ...................................................... 0 – 30 points

Practical, Up-to-Date Presentation .............................. 0 – 10 points

Taste .............................................................................. 0 – 50 points

 All items on the plate must be edible;

 ALL PARTICIPANTS IS ENCOURAGED TO BRING THEIR OWN POTABLE WATER FOR

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