Solane’s Kitchen Hero Competition “Chef’s Edition”

Solane is in search for the next culinary whiz. If you are a professional chef, and you want to be hailed the first-ever Solane Kitchen Hero, plus win 100,000php, and a culinary trip to Japan (grand prize), register now!!!

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SOLANE KITCHEN HERO CONTEST MECHANICS

A. OVERVIEW:
SOLANE KITCHEN HERO CHEFS’ EDITION is a cooking competition of SOLANE LPG exclusive to Filipino professional chefs.

The challenge is to prepare a dish served as main course using at least one (1) ingredient inherent to the contestant’s province or region of representation.

The dishes must be prepared using only gas stove.

All dishes must be cooked. Ceviches (kilawin), salads, salsa, slaw, dips, that are not cooked can be presented only as side dishes or garnishes and will not be considered as main dish.

The competition is comprised of two (2) rounds:
Round 1: Regional Competition – Contestants from the different provinces of a Region compete to determine who among them will represent their Region at the National Competition.

Round 2: National Competition – All Regional Competition champions will cook-off to find out who among them will be hailed the Solane Kitchen Hero Chefs’ Edition Champion.

B. WHO ARE QUALIFIED TO JOIN:
1. Filipino professional chefs, aged 25-65 years old, residing anywhere in the Philippines.
2. Must have at least three (3) years of professional kitchen experience gained either locally or abroad.
3. Must be currently employed as a professional chef in a hotel, restaurant, or any food service establishment.
4. The entrants or their place of employment or business must be existing Solane LPG customers (upon confirmation of the corresponding local
distributors).

C. HOW TO JOIN:
1. Like the Solane LPG Facebook page at https://www.facebook.com/solane.ph/
2. Like and share Solane’s Kitchen Hero promo post together with the following hashtags: #SolaneKitchenHero2019 #SolaneLPG

3. Contestant will submit their contest entry via courier with the following details and attachments to be considered as official and qualified:
a. Province and Region represented
b. First Name
c. Middle Name
d. Last Name
e. Email address
f. Complete home address
g. Contact number
h. Birthday
i. Occupation
j. Place of employment or business name
k. Complete address of employment or business
l. Contact number of employment or business
m. Story or inspiration behind the recipe
n. Recipe name
o. Local ingredient/s used
p. Full text of recipe
q. Photo of contestant together with entry dish with caption or description
r. Certificate of Employment indicating tenure or Business Registration (if restaurant is owned)

4. Place complete entries and other requirements in a white letter envelope with the following label printed at the back of the envelope:
SOLANE KITCHEN HERO CHEFS’ EDITION
(Province and Region)

5. Send the entries via mail or courier to:
SOLANE KITCHEN HERO CHEFS’ EDITION
Isla LPG Corporation
14/F Citibank Center
8741 Paseo de Roxas, Salcedo Village
Makati City

D. PRE-SCREENING
1. Initial entries will be selected based on the following criteria:
a. Featured ingredient/s used – 50%
The recipe must include at least one (1) local ingredient inherent to the province being represented.

b. Originality and Creativity – 50%
The participant must creatively show a tested recipe which corresponds to the local ingredient/s being used. Photo and caption must contain a personal touch and what inspired them to create the dish.

TOTAL – 100%

2. A maximum of ten (10) shortlisted participants will be accepted per Region.

3. Qualified entrants will be notified via SMS, phone call, email and registered mail by Isla LPG Corporation’s official representative.

4. In the event that a Region has only one (1) contestant, that contestant automatically qualifies for the National Competition by default.

5. Deadline for submission of entries is on April 30, 2019.

E. THE COMPETITION
1. Prior the Regional Competition proper, contestants must present all of the following documents or requirements for validation purposes:
a. Two (2) valid IDs (driver’s license, passport, company ID, school ID) with picture, address and signature

b. Original copy of the registered mail

c. Print out of their submitted recipe

2. General Guidelines on Food Preparation and Presentation
a. Contestants are given sixty (60) minutes to prepare their dishes:
• Mise en place – 15 minutes
• Cooking and plating – 45 minutes

b. Dishes must be prepared using only LPG stove/s to be provided at the venue.

c. Contestants will prepare one (1) fully plated main course for photograph and display purposes.

d. They must also prepare two (2) smaller portions for the judges’ tasting.

e. While presenting their dish, contestants will brief the judges of their choice dish and answer further questions from judges.

3. Overall Criteria for Judging for all competition legs
a. Taste 40%
Flavor, balance, mouthfeel, texture, perfect sauce

b. Creativity & plating 20%
Unique cooking technique, creative plating and garnishing, use of required ingredients, visual appeal, balance in plating, portioning

c. Mise en place 10%:
Orderliness, cleanliness, no-waste policy

d. Cooking technique 25%
Safety, sanitation, time and space management

e. Judge’s discretion 5%
Personality, professionalism, grace under pressure

The judges’ decision is final. In case of a tie, the head of the panel of judges will break the tie.

4. Regional Competition
a. Contestants must prepare a main course using at least one ingredient inherent to the province being represented.

b. All competitors are required to bring their own kitchenware, utensils, towels, and ingredients needed for the preparation of their dish.

c. Before the competition starts, each work station will be checked by the committee to ensure that no item (e.g. ingredients, condiments, beverage) not listed in the official recipe entries have been brought in.

d. All preparation and cooking of dishes, including garnishes, must be entirely edible and crafted on the spot. Each contestant should provide their own show plates plus 2 serving plates for the judges. Sauce bowls and condiment saucers if needed, should also be provided.

e. There will be only one (1) winner per Region.

f. Regional Challenge winners will represent their respective Regions at the National Competition to be held on SEPTEMBER 07, SATURDAY, 2019 in Circuit Makati.

F. National Competition
The National Competition is composed of two segments: Semi-Finals and Grand Finals. Both segments will take place in one event.

SEMI-FINALS
a. A kitchen staff assistant will be provided for each contestant

b. Each finalist will be given a mystery box containing ingredient/s which they are required to use and incorporate into their food creations.

c. The mystery boxes will be opened at the same time.

d. Recipe making will be done on the spot.

e. A shared pantry will be available which all finalists will have access to. A list of these items will be given to the contestants to help them in their recipe making.

f. No-waste policy will apply, where all items that the contestants get from the shared pantry must be used in their dishes.

g. The top five (5) contestants with the highest scores will move on to the Grand Finals.

GRAND FINALS
a. A kitchen staff assistant will be provided for each contestant

b. Each contestant will be given a mystery box containing ingredient/s which they are required to use and incorporate into their food creations.

c. Recipe making will be done on the spot.

d. The mystery boxes will be opened at the same time.

e. A shared pantry will be available which all finalists will have access to. A list of these items will be given to the contestants to help them in their recipe making.

f. Upon returning to their stations, the finalists will be asked to swap their groceries / ingredients with the contestant to their right.

g. No-waste policy will apply, where all items that the contestants collected from the shared pantry must be used in their dishes.

h. The chef with the highest score will be declared the Solane Kitchen Hero 2019 Champion (Chefs’ Edition)

5. Prizes
a. Regional Competition
• 17 Regional Winners
o Cash: Ten Thousand Pesos (P10,000.00)
o Gift Pack worth One Thousand Pesos (P1,000.00)

• Consolation Prize
o Cash: Five Thousand Pesos (P5,000.00)
o Gift Pack / GC worth Five Hundred Pesos (P500.00)

b. National Competition
• 1 Grand Prize Winner
o Cash: One Hundred Thousand Pesos (P100,000.00)
o Japan Culinary Tour inclusive of airfare
o 5 days / 4 nights hotel stay with 4-Star accommodations
o Gift Pack worth Five Thousand Pesos (P5,000.00)

• 4 Grand Finalists
o Cash: Twenty Thousand Pesos (P20,000.00)
o Gift Pack worth Five Thousand Pesos (P5,000.00)

• 12 Consolation Prizes
o Cash: Ten Thousand Pesos (P10,000.00)
o Gift pack worth Three Thousand Pesos (Php 3,000.00)

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Stay hungry,

thehungrychef

Nathaniel C. Uy

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