Monday, January 12, 2009
Saturday, November 29, 2008
Quotes.... Quotes.... Quotes....
Why do we faLL for someone who isn't reaLLy for us?ShouLd we bLame ourseLves for faLLing for the wrong one?Or shouLd we bLame the one we feLL forBecause they made us beLieve that they are the one.
F U KENT ACCEPT ME @ MY WORST..YOU DONT DESERVE ME @ MY BEST...
SOMETIMES IT WORKS LIKE MAGIC...SOMETIMES IT DOESNT WORK AS WE HAVE DREAMED OF IT..BUT WAT MATTER MOST IS HOLDING TO EACH OTHER'S HAND NO MATTER WAT THE ODDS ARE...
You might find it easy to faLL in Love with someone.The hard thing is to Let the someone Love you back.But that's the chaLLenge of Love.Fighting without knowing how to win..
i want to have my best and worst memories with u because to me it wouldnt matter if they were good or bad as long as they were with u.
No one can ever promise youthey will never hurt you,because at one time or another it will happen.The real promise is if the time you spent
No one in this world can dictate to you.. where you can be happy.. if you know where, and what it is, just go for it! Just remember.. Happiness is a choice not a destiny.
you have been my smile, my laugh, my kiss, my mood, my life, since we've been together i dont want to think what would happen without u
Links...
Please visit Chef AR's page @
www.confessionsofanemochef.blogspot .com
Latest pictures now available for your reference.
www.confessionsofanemochef.blogspot .com
Latest pictures now available for your reference.
Friday, November 28, 2008
Kamusta naman un Pamela... atbp...
By the special request of our resident UGAT Mr. Bryan Jay N. Datumputi we now feature PAMELA CRUZ: hehehe...
Enjoy... sorry Pam....
Visit Pamela's friendster site: http://profiles.friendster.com/pamelacruz
Wednesday, November 26, 2008
WISHLIST THIS XMAS
SONY ERICSSON EXPERIA X1 vs NOKIA 5800
SONY ERICSSON EXPERIA X1
The Nokia 5800 XpressMusic is a S60 5th Edition device with a resistive touch screen and tactile feedback. The device has a large 3,2“, bright nHD (640 x 360 pixels and 16:9 aspect ratio) color display. The device has variety of input methods: stylus, plectrum and finger touch support for text input and UI control (alphanumeric keypad, full and mini qwerty keyboard, handwriting recognition). Use the Nokia 5800 XpressMusic to connect to mobile broadband using WLAN or HSDPA (3.5G). Find directions and locations with the integrated A-GPS and included maps. Additional features include a 3.2 megapixel camera with dual LED flash, Bluetooth 2.0 +EDR, and USB 2.0 High-Speed. Supported WCDMA frequencies depend on the region where the device is available.
Extra Features
Accelerometer Sensor
SONY ERICSSON EXPERIA X1
Size
110.5 x 52.6 x 17.0 mm
4.4 x 2.1 x 0.7 inches
Weight
158.0 g
5.6 oz
Available colours
Solid Black Steel Silver
Screen
800 X 480
65,536-colour TFT
Memory
Up to 400 MB Phone Memory
MicroSD support Actual free memory may vary due to phone pre-configuration
Networks
Battery performance may vary depending on network and phone usage. * To be announced.
110.5 x 52.6 x 17.0 mm
4.4 x 2.1 x 0.7 inches
Weight
158.0 g
5.6 oz
Available colours
Solid Black Steel Silver
Screen
800 X 480
65,536-colour TFT
Memory
Up to 400 MB Phone Memory
MicroSD support Actual free memory may vary due to phone pre-configuration
Networks
Battery performance may vary depending on network and phone usage. * To be announced.
NOKIA 5800
The Nokia 5800 XpressMusic is a S60 5th Edition device with a resistive touch screen and tactile feedback. The device has a large 3,2“, bright nHD (640 x 360 pixels and 16:9 aspect ratio) color display. The device has variety of input methods: stylus, plectrum and finger touch support for text input and UI control (alphanumeric keypad, full and mini qwerty keyboard, handwriting recognition). Use the Nokia 5800 XpressMusic to connect to mobile broadband using WLAN or HSDPA (3.5G). Find directions and locations with the integrated A-GPS and included maps. Additional features include a 3.2 megapixel camera with dual LED flash, Bluetooth 2.0 +EDR, and USB 2.0 High-Speed. Supported WCDMA frequencies depend on the region where the device is available.
EXTRA FEATURES
Extra Features
Accelerometer Sensor
FOTA Firmware over the Air
Flight Mode
Nokia Maps 2.0
Open C API's
Proximity SensorStereo
FM RDS RadioStereo
Handsfree Speakers
Still Image Editor
SyncML
TV Out
Themes
GPS Features
A-GPS
GPS Features
A-GPS
NEWS FLASH!!!
Today the moderator has decided to make this blog a colorful one- as in complete package. Starting this very moment the COC blog will feauture news, entertainment and sports section. Even clothing and fashion once in a while and even (who knows) the latest scandalS!!!
---
[YEY! Good new first]
Even if he was, well, "TKO'd" by Darlene Antonino when he ran for congressman in GenSan during the 2007 elections, Manny "Pacman" Pacquiao isn't about to hang up his "political glove," insisting that he's running for the same position (presumably) in 2010.
He revealed this in an interview with editor-in-chief Jim Plouffe in the latest (December) issue of the Reader's Digest which features Pacquiao on the cover, the second Filipino to be accorded that honor in barely three months, following Michael V. who graced the RD cover in its special issue on Asian comedy.
Question (by Plouffe): It seems the only time you've taken a real beating is when you went for public office.
Pacquiao: It was not the right time to run for office because I was in my prime in boxing. (The Filipino people) are looking at me as a role model in boxing. The time has come now. I think they will want me because I have a big heart.
Big words, those. If Pacquiao can translate words into action, well and good. But he's right that his fans (including this one) prefer him to stay inside the ring and not somewhere else, not in the political arena or in the movies (his "starrers" were flops, including films supposedly "inspired" by his success story).
But he's undaunted in his quest for a space in politics.
Question: So politics is still in the cards?
Pacquiao: Absolutely. I want to be a congressman. (The Filipino people) idolize me in boxing. I want them to idolize me in terms of public service. (I believe in) social accountability. I can change the system. I'm not like some politicians who can be corrupt. I have money and I am satisfied with what I have earned from bloody work like boxing. What I want to do is bring government money back to the poor people." (Adding that what the Philippines needs the most are "politicians with big hearts to help the people who are suffering.")
Bigger words, those. I read the RD story with mounting excitement, waiting for Pacquiao to name the "politicians who can be corrupt" but he disappointed me (and you, too, I guess) by not naming one at all.
Anyway, the Reader's Digest (with Pacquiao looking invincible on the cover, as if taunting Oscar dela Hoya with whom he's matched in a non-title bout in Las Vegas on Dec. 6) is a collector's item. Buy a copy before it gets out of stock.
Where did Rihanna and Chris Brown go after The Fort concert?
Now it can be told: Rihanna and Chris Brown decided to chill out at Alchemy's Vapor Club (at Silver City, Frontera Verde Drive corner Julia Vargas Ave., Pasig City) after their concert last Nov. 16 at The Bonifacio Global City Open Field, whisked off in black limousines and escorted by big bouncers as they entered through the back entrance.
It wasn't a secret, though. The night before, Brown's manager visited Alchemy to negotiate for a post-concert party and Brown kept mentioning it during the concert.
According to the Funfare DPA, Brown and Rihanna enjoyed the drinks and the hors d' oeuvres, plus the music, for more than two hours.
"There was a mild showdown between Brown's dancers and Rihanna's performer," added the DPA. "Could it have been caused by an attractive woman who came from neither of the two groups?"
Also at Alchemy that same night was American Idol Season 7 finalist Michael Johns.
Incidentally, on Nov. 26, Alchemy will be the venue of the DKNY launch of Delicious Nights, its latest night-fragrance line. Manila's glitterati is expected at the affair. Also slated at Alchemy are corporate parties such as those of Sykes, Convergys, UNILAB, Emerson, Abott, Philippine Electric, Digital, Mapua, One Global, Ventus and others.
---
[YEY! Good new first]
Pacquiao still aspires to be a congressman
Even if he was, well, "TKO'd" by Darlene Antonino when he ran for congressman in GenSan during the 2007 elections, Manny "Pacman" Pacquiao isn't about to hang up his "political glove," insisting that he's running for the same position (presumably) in 2010.He revealed this in an interview with editor-in-chief Jim Plouffe in the latest (December) issue of the Reader's Digest which features Pacquiao on the cover, the second Filipino to be accorded that honor in barely three months, following Michael V. who graced the RD cover in its special issue on Asian comedy.
Question (by Plouffe): It seems the only time you've taken a real beating is when you went for public office.
Pacquiao: It was not the right time to run for office because I was in my prime in boxing. (The Filipino people) are looking at me as a role model in boxing. The time has come now. I think they will want me because I have a big heart.
Big words, those. If Pacquiao can translate words into action, well and good. But he's right that his fans (including this one) prefer him to stay inside the ring and not somewhere else, not in the political arena or in the movies (his "starrers" were flops, including films supposedly "inspired" by his success story).
But he's undaunted in his quest for a space in politics.
Question: So politics is still in the cards?
Pacquiao: Absolutely. I want to be a congressman. (The Filipino people) idolize me in boxing. I want them to idolize me in terms of public service. (I believe in) social accountability. I can change the system. I'm not like some politicians who can be corrupt. I have money and I am satisfied with what I have earned from bloody work like boxing. What I want to do is bring government money back to the poor people." (Adding that what the Philippines needs the most are "politicians with big hearts to help the people who are suffering.")
Bigger words, those. I read the RD story with mounting excitement, waiting for Pacquiao to name the "politicians who can be corrupt" but he disappointed me (and you, too, I guess) by not naming one at all.
Anyway, the Reader's Digest (with Pacquiao looking invincible on the cover, as if taunting Oscar dela Hoya with whom he's matched in a non-title bout in Las Vegas on Dec. 6) is a collector's item. Buy a copy before it gets out of stock.
Where did Rihanna and Chris Brown go after The Fort concert?
Now it can be told: Rihanna and Chris Brown decided to chill out at Alchemy's Vapor Club (at Silver City, Frontera Verde Drive corner Julia Vargas Ave., Pasig City) after their concert last Nov. 16 at The Bonifacio Global City Open Field, whisked off in black limousines and escorted by big bouncers as they entered through the back entrance.
It wasn't a secret, though. The night before, Brown's manager visited Alchemy to negotiate for a post-concert party and Brown kept mentioning it during the concert.
According to the Funfare DPA, Brown and Rihanna enjoyed the drinks and the hors d' oeuvres, plus the music, for more than two hours.
"There was a mild showdown between Brown's dancers and Rihanna's performer," added the DPA. "Could it have been caused by an attractive woman who came from neither of the two groups?"
Also at Alchemy that same night was American Idol Season 7 finalist Michael Johns.
Incidentally, on Nov. 26, Alchemy will be the venue of the DKNY launch of Delicious Nights, its latest night-fragrance line. Manila's glitterati is expected at the affair. Also slated at Alchemy are corporate parties such as those of Sykes, Convergys, UNILAB, Emerson, Abott, Philippine Electric, Digital, Mapua, One Global, Ventus and others.
Cutleries, Chinaware and Glasswares
For your themed table setting- use appropriate plates, cutleries and glasswares for visual impact.
Knowing how to control the portions
Always have some non alcoholic drinks.
Count 3 drinks per guest.
A meat portion corresponds to around 125 grams.
A portion of vegetables, rice, pasta or salad can be measured as a teacup per person.
Count 4 to 6 Hors d´Ovres per person, if you are serving them after a meal. If you serve the Hors d´Ovres with cocktails only, you should count around 12 per person.
A 22 cm pie (after a good meal) will be enough for 8 to 10 people.
Assume that some of your guests can be vegetarians.
Tuesday, November 25, 2008
TIPS, COMMENTS and SUGGESTIONS from CHEF AR
Backdrops are big factor in making your table setting aesthetically succesful.When choosing a backdrop make sure that it complements the table; lightings are
one of the key factors as well
.Make sure that the backdrop doesn't overshine your table setting.Remember that the visual appeal is very important.
Monday, November 24, 2008
TIPS< COMMENTS and SUGGESTIONS (Table Setting Part II)
When setting up a table for competition make sure that you have all the materials first before deciding on s certain theme. E.g. For a japanse, chinese or korean set- up; remember that their setting is different from the classical table setting-- they use chopsticks and different kinds of spoons and bowls.
^its just me
please visit my blogsite @
or text me @
(0919) 483.8599
TIPS, COMMENTS and SUGGESTIONS from CHEF AR
Clash of the Connoisseurs is just around the corner. I will be giving tips, comments and suggestions to everyone for the different categories. Please visit my blogsite @ confessionsofanemochef.blogspot.com
TIPS, COMMENTS and SUGGESTIONS (TABLE SETTING)
^when setting a table for competition REMEMBER this word: KISS (Keep It Simple Stupid!)haha i' am just kiddin' but it's tru though.
^One thing to catch attention in TABLE SETTING--- be UNIQUE as
in pag lahat ng linens ng kalaban mo ay DARK color-- magshocking color ka--- pag naman shocking sa kanila--- magdark ka!!!^and always remember (wag mauna ang yabang)! hehe
------------more tips, comments and suggestions....
confessionsofanemochef.blogspot.com
or text me:
(0919) 483.8599
'Luv'y'all! It's just moi!!!
GUIDELINE AND JUDGING CRITERIA (CENTERPIECE/ FLORAL ARRANGEMENT)
COCSS09 ON-THE-SPOT CENTERPIECE MAKING (FLORAL)
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student participants (group) shall create a centerpiece using flowers.
· On- display centerpieces shall not exceed the allotted space.
· Centerpieces to be decorated may NOT be brought in with primary design
· Each group shall be composed of 2 members. The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Housekeeping Uniform and other materials; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· Open Flames are not allowed in the venue
· The organizers will ONLY provide the following: Table for Display and Electrical Extensions for lightings.
· All other materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
Color Harmony and Condition 30%
* Relation of colors to one another in the
arrangement, which makes for a pleasing and unified arrangement
of flowers and foliage. Flowers should look fresh and crisp with no wilting
or color fading.
Design and Originality 40%
Arrangements should have a definite design with stems
arranged to create an attractive effect, such as a triangle,
S-curve, crescent, or sunburst. This requires the tasteful use of color,
space, texture, and plant shapes. Arrangement should be unique.
Balance and Proportion 30%
Involves the volume and color of plant materials.
The parts of the arrangement, the plant materials, and the
container should be in proper relationship. Size of flowers and foliage and
stem length are major considerations.
TOTAL POSSIBLE SCORE 100%
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student participants (group) shall create a centerpiece using flowers.
· On- display centerpieces shall not exceed the allotted space.
· Centerpieces to be decorated may NOT be brought in with primary design
· Each group shall be composed of 2 members. The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Housekeeping Uniform and other materials; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· Open Flames are not allowed in the venue
· The organizers will ONLY provide the following: Table for Display and Electrical Extensions for lightings.
· All other materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
Color Harmony and Condition 30%
* Relation of colors to one another in the
arrangement, which makes for a pleasing and unified arrangement
of flowers and foliage. Flowers should look fresh and crisp with no wilting
or color fading.
Design and Originality 40%
Arrangements should have a definite design with stems
arranged to create an attractive effect, such as a triangle,
S-curve, crescent, or sunburst. This requires the tasteful use of color,
space, texture, and plant shapes. Arrangement should be unique.
Balance and Proportion 30%
Involves the volume and color of plant materials.
The parts of the arrangement, the plant materials, and the
container should be in proper relationship. Size of flowers and foliage and
stem length are major considerations.
TOTAL POSSIBLE SCORE 100%
GUIDELINE AND JUDGING CRITERIA (F&B Service Relay)
COCSS08 FOOD AND BEVERAGE SERVICE RELAY
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Somebody will be seated as a guest. The participant shall draw a menu.
· The drawn menu will be reviewed by the judges; participants are not allowed to take notes
· F&B Service Staff will be judged according to correctness, time and cleanliness.
· The No-Application Form No Entry policy will be followed.
· All participants shall wear: White long sleeves with tie, black pants/ skirt and black shoes.
· The organizers will provide everything to be used in the set- up.
· In case of a tie; the participant with the fastest time will automatically be declared as the winner
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
CORRECTNESS/ ACCURACY 40%
SPEED/ TIME 40%
CLEANLINESS 20%
TOTAL POSSIBLE SCORE 100%
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Somebody will be seated as a guest. The participant shall draw a menu.
· The drawn menu will be reviewed by the judges; participants are not allowed to take notes
· F&B Service Staff will be judged according to correctness, time and cleanliness.
· The No-Application Form No Entry policy will be followed.
· All participants shall wear: White long sleeves with tie, black pants/ skirt and black shoes.
· The organizers will provide everything to be used in the set- up.
· In case of a tie; the participant with the fastest time will automatically be declared as the winner
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
CORRECTNESS/ ACCURACY 40%
SPEED/ TIME 40%
CLEANLINESS 20%
TOTAL POSSIBLE SCORE 100%
GUIDELINE AND JUDGING CRITERIA (BARTENDING)
COCSS07 BARTENDING WITH FLAIR AND MOXOLOGY
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Contestants will be given 5 minute to create a special concoction with Lambanog as the base.
· All contestants are responsible for ingredients and materials to make the drink of their choice.
· Bartenders will be judged according to their style, originality, technique, showmanship, and their completion of the drinks.
· Bartenders are not allowed to use plastic bottles or props. Each bartender must utilize both working and exhibition flair.
· The No-Application Form No Entry policy will be followed.
· All participants shall wear: White long sleeves with tie, black pants/ skirt and black shoes.
· The organizers will ONLY provide the following: Table for Preparation and Electrical extensions.
· All other materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
Originality of Cocktail and Name 30%
Technique
(Working, hygiene and sanitation) 20%
Showmanship (Flair tending) 30%
Style 10%
Completion of drinks 10%
TOTAL POSSIBLE SCORE 100%
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Contestants will be given 5 minute to create a special concoction with Lambanog as the base.
· All contestants are responsible for ingredients and materials to make the drink of their choice.
· Bartenders will be judged according to their style, originality, technique, showmanship, and their completion of the drinks.
· Bartenders are not allowed to use plastic bottles or props. Each bartender must utilize both working and exhibition flair.
· The No-Application Form No Entry policy will be followed.
· All participants shall wear: White long sleeves with tie, black pants/ skirt and black shoes.
· The organizers will ONLY provide the following: Table for Preparation and Electrical extensions.
· All other materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
Originality of Cocktail and Name 30%
Technique
(Working, hygiene and sanitation) 20%
Showmanship (Flair tending) 30%
Style 10%
Completion of drinks 10%
TOTAL POSSIBLE SCORE 100%
GUIDELINE AND JUDGING CRITERIA (TABLE SETTING)
COCSS05 TABLE SETTING FOR FOUR WITH WINE
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student participants (group) shall set- up a table for four with wine accompaniment. All team shall adhere to the ASIAN theme.
· The setting up shall start when the organizers give their signal to start. Groups/ team who starts before the signal SHALL be disqualified
· Allotted space for each group is 4m x 4m.
· Menu shall be placed in the table. Description of the Set- up should be present.
· Each group shall be composed of 6 members. The No-Application Form No Entry policy will be followed.
· All participants shall wear: White long sleeves with tie, black pants and black shoes.
· Participants are allowed to create their own ideas and concepts provided that they have followed the guidelines.
· Centerpieces shall only be crafted on the spot.
· The organizers will ONLY provide the following: Numbers for each group.
· All other materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
CORRECTNESS 30%
*All table set- up shall be checked by the judges and
the organizers
*Organizers and judges will ask questions from the group.
PERSONAL PRESENTATION 20%
*Appropriate Standard for setting up a table
shall be strictly followed including mise-en-place
and cleanliness.
ORIGINALITY OF CONCEPT 30%
*Table Set- up stands out and is distinctive.
*Adherence to the Theme is presented.
VISUAL APPEAL 20%
*Has a visual impact.
*Backdrop, Tables and Chairs should be contrasting.
TOTAL POSSIBLE SCORE 100%
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student participants (group) shall set- up a table for four with wine accompaniment. All team shall adhere to the ASIAN theme.
· The setting up shall start when the organizers give their signal to start. Groups/ team who starts before the signal SHALL be disqualified
· Allotted space for each group is 4m x 4m.
· Menu shall be placed in the table. Description of the Set- up should be present.
· Each group shall be composed of 6 members. The No-Application Form No Entry policy will be followed.
· All participants shall wear: White long sleeves with tie, black pants and black shoes.
· Participants are allowed to create their own ideas and concepts provided that they have followed the guidelines.
· Centerpieces shall only be crafted on the spot.
· The organizers will ONLY provide the following: Numbers for each group.
· All other materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
CORRECTNESS 30%
*All table set- up shall be checked by the judges and
the organizers
*Organizers and judges will ask questions from the group.
PERSONAL PRESENTATION 20%
*Appropriate Standard for setting up a table
shall be strictly followed including mise-en-place
and cleanliness.
ORIGINALITY OF CONCEPT 30%
*Table Set- up stands out and is distinctive.
*Adherence to the Theme is presented.
VISUAL APPEAL 20%
*Has a visual impact.
*Backdrop, Tables and Chairs should be contrasting.
TOTAL POSSIBLE SCORE 100%
GUIDELINE AND JUDGING CRITERIA (FILIPINO DESSERT)
COCSS04 ON DISPLAY FILIPINO DESSERT (PLATED)
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student- chef participants (group) shall display three (3) Filipino (with Asian twist) desserts.
· On- display desserts shall not exceed the allotted space.
· Recipes shall be beside the display. Recipes must include complete instructions
· Each group shall be composed of 2 members. The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Chef’s Uniform, Toque, Apron and 2 towels; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· Participants are allowed to create their own ideas and concepts provided that they have followed the guidelines.
· Any items are not allowed to be cooked in the venue.
· The organizers will ONLY provide the following: Table for Display and Electrical Extensions for lightings, Preparation Table and Microwave oven.
· All other ingredients/ materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
· Taste 30%
* Asian taste should be present.
* Used Asian herbs, spices and ingredients
* All recipes must not be overcooked or undercooked
· Visual Appeal 35%
*Contrast of plating and design
*Naturalness of the product (e.g. original color, all edible items)
*Fresh ingredients and garnishing are used
· Originality and Creativity of the Recipe 35%
*Recipes are not copied from magazine
Cookbooks or other contests
*Recipes shall be done originally yet creatively (e.g. used
*Theme should be inherent. Stands and lightings should complement the product.
TOTAL POSSIBLE SCORE 100%
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student- chef participants (group) shall display three (3) Filipino (with Asian twist) desserts.
· On- display desserts shall not exceed the allotted space.
· Recipes shall be beside the display. Recipes must include complete instructions
· Each group shall be composed of 2 members. The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Chef’s Uniform, Toque, Apron and 2 towels; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· Participants are allowed to create their own ideas and concepts provided that they have followed the guidelines.
· Any items are not allowed to be cooked in the venue.
· The organizers will ONLY provide the following: Table for Display and Electrical Extensions for lightings, Preparation Table and Microwave oven.
· All other ingredients/ materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
· Taste 30%
* Asian taste should be present.
* Used Asian herbs, spices and ingredients
* All recipes must not be overcooked or undercooked
· Visual Appeal 35%
*Contrast of plating and design
*Naturalness of the product (e.g. original color, all edible items)
*Fresh ingredients and garnishing are used
· Originality and Creativity of the Recipe 35%
*Recipes are not copied from magazine
Cookbooks or other contests
*Recipes shall be done originally yet creatively (e.g. used
*Theme should be inherent. Stands and lightings should complement the product.
TOTAL POSSIBLE SCORE 100%
GUIDELINE AND JUDGING CRITERIA (CAKE DECOR)
COCSS03 ON-THE-SPOT CAKE DECORATING CONTEST
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student- chef participants (group) shall decorate a cake using any techniques (e.g. Fondant, Marzipan, Ganache, Boiled Icing, Royal Icing, etc.)
· On- display Cakes shall not exceed the allotted space.
· Cakes to be decorated may be brought in with primary design (e.g. Fondant, Marzipan, Ganache, Boiled Icing, Royal Icing, etc.)
· The participant/s shall create a cake base from the theme ASIAN.
· Each group shall be composed of 2 members. The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Chef’s Uniform, Toque, Apron and 2 towels; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· Any items are not allowed to be cooked in the venue.
· The organizers will ONLY provide the following: Table for Display and Electrical Extensions for lightings, Preparation Table and Microwave oven.
· All other ingredients/ materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
· Design 40%
*Theme Represented
*Shape & Overall Flow
*Technique
*Level of difficulty (flowers, sugar work, air brushing, etc.)
*Originality
*Adherence to the theme
· Workmanship 30%
*Cleanliness
*Professionalism
· Presentation 30%
*Stands and Lightings
*Effects
TOTAL POSSIBLE SCORE 100%
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student- chef participants (group) shall decorate a cake using any techniques (e.g. Fondant, Marzipan, Ganache, Boiled Icing, Royal Icing, etc.)
· On- display Cakes shall not exceed the allotted space.
· Cakes to be decorated may be brought in with primary design (e.g. Fondant, Marzipan, Ganache, Boiled Icing, Royal Icing, etc.)
· The participant/s shall create a cake base from the theme ASIAN.
· Each group shall be composed of 2 members. The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Chef’s Uniform, Toque, Apron and 2 towels; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· Any items are not allowed to be cooked in the venue.
· The organizers will ONLY provide the following: Table for Display and Electrical Extensions for lightings, Preparation Table and Microwave oven.
· All other ingredients/ materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
· Design 40%
*Theme Represented
*Shape & Overall Flow
*Technique
*Level of difficulty (flowers, sugar work, air brushing, etc.)
*Originality
*Adherence to the theme
· Workmanship 30%
*Cleanliness
*Professionalism
· Presentation 30%
*Stands and Lightings
*Effects
TOTAL POSSIBLE SCORE 100%
GUIDELINE AND JUDGING CRITERIA (APPETIZER/ COCKTAIL)
COCSS02 ON DISPLAY COCKTAIL/APPETIZER MAKING
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student- chef participants (group) shall be able to produce 3 appetizers/ cocktails using the theme of this year’s competition ASIAN.
· On- display appetizers shall not exceed 30 pieces in the display.
· The participant/s has the right to create their own display using any materials. (e.g. lightings, plates, mirrors, wood, etc.)
· Each group shall be composed of 2 members. The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Chef’s Uniform, Toque, Apron and 2 towels; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· Appetizers/ Cocktails ARE NOT allowed to be cooked in the venue.
· The organizers will ONLY provide the following: Table for Display and Electrical Extensions for lightings.
· All other ingredients/ materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
· Taste 30%
* Asian taste should be present.
* Used Asian herbs, spices and ingredients
* All recipes must not be overcooked or undercooked
· Visual Appeal 30%
*Contrast of plating and design
*Naturalness of the product (e.g. original color, all edible items)
*Fresh ingredients and garnishing are used
· Originality and Creativity of the Recipe 30%
*Recipes are not copied from magazine
Cookbooks or other contests
*Recipes shall be done originally yet creatively (e.g. used
· Overall Presentation 10%
*Theme should be inherent. Stands and lightings should complement the product.
TOTAL POSSIBLE SCORE 100%
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student- chef participants (group) shall be able to produce 3 appetizers/ cocktails using the theme of this year’s competition ASIAN.
· On- display appetizers shall not exceed 30 pieces in the display.
· The participant/s has the right to create their own display using any materials. (e.g. lightings, plates, mirrors, wood, etc.)
· Each group shall be composed of 2 members. The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Chef’s Uniform, Toque, Apron and 2 towels; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· Appetizers/ Cocktails ARE NOT allowed to be cooked in the venue.
· The organizers will ONLY provide the following: Table for Display and Electrical Extensions for lightings.
· All other ingredients/ materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
· Taste 30%
* Asian taste should be present.
* Used Asian herbs, spices and ingredients
* All recipes must not be overcooked or undercooked
· Visual Appeal 30%
*Contrast of plating and design
*Naturalness of the product (e.g. original color, all edible items)
*Fresh ingredients and garnishing are used
· Originality and Creativity of the Recipe 30%
*Recipes are not copied from magazine
Cookbooks or other contests
*Recipes shall be done originally yet creatively (e.g. used
· Overall Presentation 10%
*Theme should be inherent. Stands and lightings should complement the product.
TOTAL POSSIBLE SCORE 100%
Sunday, November 23, 2008
GUIDELINE AND JUDGING CRITERIA (MARKET BASKET)
GUIDELINES and CRITERIA FOR JUDGING
COCSS01 MARKET BASKET: ASIAN CUISINE
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student- chef participants (group) shall create 1 appetizer, 1 main course (with Starch and Sidings) and 1 dessert using the theme of this year’s competition ASIAN.
· Each group shall be composed of 3 members.
· The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Chef’s Uniform, Toque, Apron and 2 towels; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· The organizers will ONLY provide the following: MAIN INGREDIENT (will be announced 2 days before the event). GAS STOVE and LPG, Preparation Table and Oven.
· All other ingredients shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
· Taste 35%
* Asian taste should be present.
* Used Asian herbs, spices and ingredients
* All recipes must not be overcooked or undercooked
· Visual Appeal 25%
*Contrast of plating and design
*Completeness (For main course: Starch, Main Dish,
Side Dish, Sauce and Garnishing)
*Naturalness of the product (e.g. original color, all edible items)
*Fresh ingredients and garnishing are used
· Originality and Creativity of the Recipe 15%
*Recipes are not copied from magazine
Cookbooks or other contests
*Recipes shall be done originally yet creatively (e.g. used
Indigenous ingredients to create starch/ sidings)
· Appetizer 10%
*Appetizers shall be given maximum of 10%
*Shall infuse Asian flavors/ techniques to the appetizer
· Dessert 10%
*Desserts shall be given 10%
*Shall infuse Asian flavors/ techniques to the dessert
· Overall Presentation 5%
*Appetizers, Main Course and Dessert shall complement
The flavors, taste and style of each other.
TOTAL POSSIBLE SCORE 100%
COCSS01 MARKET BASKET: ASIAN CUISINE
· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student- chef participants (group) shall create 1 appetizer, 1 main course (with Starch and Sidings) and 1 dessert using the theme of this year’s competition ASIAN.
· Each group shall be composed of 3 members.
· The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Chef’s Uniform, Toque, Apron and 2 towels; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· The organizers will ONLY provide the following: MAIN INGREDIENT (will be announced 2 days before the event). GAS STOVE and LPG, Preparation Table and Oven.
· All other ingredients shall be provided by the participants.
· Judges and Organizers decision is FINAL.
CRITERIA FOR JUDGING
· Taste 35%
* Asian taste should be present.
* Used Asian herbs, spices and ingredients
* All recipes must not be overcooked or undercooked
· Visual Appeal 25%
*Contrast of plating and design
*Completeness (For main course: Starch, Main Dish,
Side Dish, Sauce and Garnishing)
*Naturalness of the product (e.g. original color, all edible items)
*Fresh ingredients and garnishing are used
· Originality and Creativity of the Recipe 15%
*Recipes are not copied from magazine
Cookbooks or other contests
*Recipes shall be done originally yet creatively (e.g. used
Indigenous ingredients to create starch/ sidings)
· Appetizer 10%
*Appetizers shall be given maximum of 10%
*Shall infuse Asian flavors/ techniques to the appetizer
· Dessert 10%
*Desserts shall be given 10%
*Shall infuse Asian flavors/ techniques to the dessert
· Overall Presentation 5%
*Appetizers, Main Course and Dessert shall complement
The flavors, taste and style of each other.
TOTAL POSSIBLE SCORE 100%
Clash of the Connoisseurs: Skills Showdown 2008 (The Asian Invasion)
INTER- GLOBAL COLLEGE FOUNDATION, INC.
Department of Hotel and Restaurant Management
Future Hotelier and Restaurateur Society, S.Y. 2008- 2009
PRESENT…
CLASH OF THE CONNOISSEURS:
SKILLS SHOWDOWN 2008
THE ASIAN INVASION
“We may live without poetry, music and art; we may live without conscience, and live without heart; we may live without friends; we may live without books; but civilized man cannot live without chefs.”
December 11 and 12 @
PACIFIC MALL LUCENA
Who’s the team that will reign supreme on the following categories:
CATEGORY Number of Participants Allowed
*MA RKET BASKET: ASIAN CUISINE 3
*COCKTAIL/ APPETIZER MAKING (On- Display) 2
*ON- THE- SPOT CAKE DECORATING CONTEST 2
*PLATED FILIPINO DESSERT (On- Display) 2
* TABLE SETTING FOR FOUR 6
*BED MAKING (HOUSEKEEPING) 1
*BARTENDING (Cocktail; Single) 1
*FOOD & BEV SERVICE RELAY 2
*CENTERPIECE MAKING (FLOWER ARRANGEMENT) 2
***Special Categories:
CULINARY QUIZ BEE 3
FOOD PHOTOGRAPHY 1
*COC: Skills Showdown 2008 CATEGORIES and Point System
*CRITERIA FOR JUDGING/ GUIDELINES:
*This year the winning groups/ team will be determined by point system. Each category has a corresponding point system. For example COCSS01 or Market Basket was given an overall point of 10 points. 10 points will be given to the GOLD ACHIEVER; 8 Points for SILVER and 6 Points for BRONZE; The non- winning teams/ groups will all be given the title of SPECIAL DISTINCTION who will all have 3 points.
COCSS01 MARKET BASKET: ASIAN CUISINE
10 points GOLD ACHIEVER
8 points SILVER ACHIEVER
6 points BRONZE ACHIEVER
3 points SPECIAL DISTINCTION
COCSS02 ON DISPLAY COCKTAIL/APPETIZER MAKING
8 points GOLD ACHIEVER
6 points SILVER ACHIEVER
4 points BRONZE ACHIEVER
2 points SPECIAL DISTINCTION
COCSS03 ON-THE-SPOT CAKE DECORATING
8 points GOLD ACHIEVER
6 points SILVER ACHIEVER
4 points BRONZE ACHIEVER
2 points SPECIAL DISTINCTION
COCSS04 ON DISPLAY FILIPINO DESSERT
8 points GOLD ACHIEVER
6 points SILVER ACHIEVER
4 points BRONZE ACHIEVER
2 points SPECIAL DISTINCTION
COCSS05 TABLE SETTING FOR FOUR
10 points GOLD ACHIEVER
8 points SILVER ACHIEVER
6 points BRONZE ACHIEVER
3 points SPECIAL DISTINCTION
COCSS06 INDIVIDUAL BARTENDING
6 points GOLD ACHIEVER
4 points SILVER ACHIEVER
3 points BRONZE ACHIEVER
1 point SPECIAL DISTINCTION
COCSS07 BED MAKING (HOUSEKEEPING)
6 points GOLD ACHIEVER
4 points SILVER ACHIEVER
3 points BRONZE ACHIEVER
1 point SPECIAL DISTINCTION
COCSS08 FOOD AND BEVERAGE SERVICE RELAY
6 points GOLD ACHIEVER
4 points SILVER ACHIEVER
3 points BRONZE ACHIEVER
1 point SPECIAL DISTINCTION
COCSS09 CENTERPIECE MAKING (Flower Arrangement)
6 points GOLD ACHIEVER
4 points SILVER ACHIEVER
3 points BRONZE ACHIEVER
1 point SPECIAL DISTINCTION
*Special categories are not included in the point system:
COCSpecial01 CULINARY QUIZ BEE n/a
COCSpecial02 FOOD PHOTOGRAPHY n/a
Department of Hotel and Restaurant Management
Future Hotelier and Restaurateur Society, S.Y. 2008- 2009
PRESENT…
CLASH OF THE CONNOISSEURS:
SKILLS SHOWDOWN 2008
THE ASIAN INVASION
“We may live without poetry, music and art; we may live without conscience, and live without heart; we may live without friends; we may live without books; but civilized man cannot live without chefs.”
December 11 and 12 @
PACIFIC MALL LUCENA
Who’s the team that will reign supreme on the following categories:
CATEGORY Number of Participants Allowed
*MA RKET BASKET: ASIAN CUISINE 3
*COCKTAIL/ APPETIZER MAKING (On- Display) 2
*ON- THE- SPOT CAKE DECORATING CONTEST 2
*PLATED FILIPINO DESSERT (On- Display) 2
* TABLE SETTING FOR FOUR 6
*BED MAKING (HOUSEKEEPING) 1
*BARTENDING (Cocktail; Single) 1
*FOOD & BEV SERVICE RELAY 2
*CENTERPIECE MAKING (FLOWER ARRANGEMENT) 2
***Special Categories:
CULINARY QUIZ BEE 3
FOOD PHOTOGRAPHY 1
*COC: Skills Showdown 2008 CATEGORIES and Point System
*CRITERIA FOR JUDGING/ GUIDELINES:
*This year the winning groups/ team will be determined by point system. Each category has a corresponding point system. For example COCSS01 or Market Basket was given an overall point of 10 points. 10 points will be given to the GOLD ACHIEVER; 8 Points for SILVER and 6 Points for BRONZE; The non- winning teams/ groups will all be given the title of SPECIAL DISTINCTION who will all have 3 points.
COCSS01 MARKET BASKET: ASIAN CUISINE
10 points GOLD ACHIEVER
8 points SILVER ACHIEVER
6 points BRONZE ACHIEVER
3 points SPECIAL DISTINCTION
COCSS02 ON DISPLAY COCKTAIL/APPETIZER MAKING
8 points GOLD ACHIEVER
6 points SILVER ACHIEVER
4 points BRONZE ACHIEVER
2 points SPECIAL DISTINCTION
COCSS03 ON-THE-SPOT CAKE DECORATING
8 points GOLD ACHIEVER
6 points SILVER ACHIEVER
4 points BRONZE ACHIEVER
2 points SPECIAL DISTINCTION
COCSS04 ON DISPLAY FILIPINO DESSERT
8 points GOLD ACHIEVER
6 points SILVER ACHIEVER
4 points BRONZE ACHIEVER
2 points SPECIAL DISTINCTION
COCSS05 TABLE SETTING FOR FOUR
10 points GOLD ACHIEVER
8 points SILVER ACHIEVER
6 points BRONZE ACHIEVER
3 points SPECIAL DISTINCTION
COCSS06 INDIVIDUAL BARTENDING
6 points GOLD ACHIEVER
4 points SILVER ACHIEVER
3 points BRONZE ACHIEVER
1 point SPECIAL DISTINCTION
COCSS07 BED MAKING (HOUSEKEEPING)
6 points GOLD ACHIEVER
4 points SILVER ACHIEVER
3 points BRONZE ACHIEVER
1 point SPECIAL DISTINCTION
COCSS08 FOOD AND BEVERAGE SERVICE RELAY
6 points GOLD ACHIEVER
4 points SILVER ACHIEVER
3 points BRONZE ACHIEVER
1 point SPECIAL DISTINCTION
COCSS09 CENTERPIECE MAKING (Flower Arrangement)
6 points GOLD ACHIEVER
4 points SILVER ACHIEVER
3 points BRONZE ACHIEVER
1 point SPECIAL DISTINCTION
*Special categories are not included in the point system:
COCSpecial01 CULINARY QUIZ BEE n/a
COCSpecial02 FOOD PHOTOGRAPHY n/a
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