Collective voice of hotels and Restaurant Industry in Pampanga

supporters of harp

 

Objectives

  1. To promote healthy competition among the different hotels and restaurants within Pampanga
  2. To further promote Pampanga as a culinary destination in Central Luzon
  3. To give participants a deeper understanding of the cultural exchange among countries in Asia, Europe and the Americas through the theme "East Meets West”
  4. To showcase the country’s rich cultural heritage through food and to further establish the Philippines as center of culinary excellence in Asia

Date & Venue

  1. Registration:  March 16 to April 6, 2016
  2. Cook-Off Challenge Date: April 20, 2016 (Wednesday)
  3. Time: 1PM to 5PM
  4. Venue: SM City Clark

Registration

  1. The contest will be open and limited to first Fifteen (15) aspiring participants from HARP members and non-members as well as from culinary and HRM schools within Pampanga.
  2. Registration Fee is P3, 000 per company/ school; P2, 500 for HARP members
  3. All qualified participants must fill out the official registration from clearly and legibly.
  4. Contact details provided (phone numbers and emails) will be used by the organizers to get in touch with the participants.
  5. Registration Forms are available online (www.goharp.org) or may be picked up from Yufuin Japanese Restaurant (First Street, Balibago, Angeles City) or SM Clark’s Office
  6. Orientation of Participants and Deadline of Payments: April 11, 2016 at 2pm, Century Hotel.

Pricee

PROFESSIONAL DIVISION
1st Place - P 15, 000 + Plaque + Individual Medals + FREE HARP membership
2nd Place – P10, 000 + Plaque + Individual Medals + FREE HARP membership
3rd Place – P5, 000 + Plaque + Individual Medals + FREE HARP membership
SCHOOLS DIVISION
1st Place – P7, 000 + plaque + Individual Medals + FREE HARP membership
2nd Place – P5, 000 + plaque + Individual Medals + FREE HARP membership
3rd Place – P3, 000 + plaque + Individual Medals + FREE HARP membership

Cook-off mechanics

  1. Each competing team is composed of two (2) cooks or chefs
  2. Each team will be given a total of one (1) hour for food preparation, cooking and cleaning
  3. Each team must prepare a three (3) course meal in two (2) sets
    1. One (1) hot or cold appetizer
    2. One (1) main course
    3. One (1) dessert
  4. Each team shall prepare 2 portions of appetizer, main course and dessert which will be presented to the judges and to the media.
  5. Each team will stop their activity when the time runs out.

Contest proper

  1. All participants should arrive on time for registration and in proper attire (chef’s uniform with apron, chef’s hat, black pants and closed shoes.
  2. The organizers will provide the following items for each workstation of the Cook-off Challenge:
    1. One (1) induction cooker
    2. One (1) long table
    3. One (1) water jug
    4. Two (2) kitchen knives
    5. Two (2) pairs spoon and fork
    6. Two (2) chopping boards
    7. One (1) frying pan
    8. One (1) sauce pan
    9. One (1) wooden ladle
    10. One (1) tongs
    11. One (1) spatula
  3. Participants can bring additional equipment, utensils, plates etc. provided they have cleared them with the event organizers.
  4. The organizers will also provide a common area with refrigerators and power outlets for additional equipment.
  5. Participants will maintain cleanliness of their workstations at all times. Judges will be monitoring the participant’s sanitation practices throughout the event.

Guidelines on dish preparation

  1. Appetizer may be hot or cold (salad, soup etc.)
  2. Main course:
    1. Can be made of pork, beef or chicken (provided by the organizer).
    2. Raw ingredients (vegetables, sidings, marinades, sauces etc. will be provided by the participants) can be pre-cut and/or pre-prepared, but not cooked in any form.
    3. Only natural ingredients may be used and all garnishes and carvings must be edible.
  3. Since our HARP Cook-off Challenge is in support of Flavors of the Philippines, the theme will be “East Meets West” with a touch of Kapampangan.

Cook-off Judging Criteria

Criteria

Focus

Points

Sanitation and Hygiene

Food safety preparation & workplace

15

Cooking style

Professionalism and preparation

20

Originality and creativity

Theme: East Meets West

25

Taste and texture

Proper overall impression

20

Presentation

Overall balance

20

Total

 

100

Judging decisions are final and irrevocable, and event organizers and judges hold the right to deduct points and/or disqualify participants should there be any instance where the rules were violated.

Disclaimer

The event organizers will not be held responsible for any loss and/or damage of any items brought in by the participants, and will not be responsible for any accidents that participants might suffer throughout the event. The event organizers hold the right to change and/or modify the event at any time without prior notice.

 




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