Nasipit Culinary Competition
“Dasig Cook-Off Showdown”
A. General Mechanics and Guidelines
1. Participants must be a bonafide Nasipitnon and a registered resident of
the barangay they are representing.
2. The barangay must register their contestants at the Municipal Tourism
Office.
3. Participants must prepare 3 original recipes as their entry and to be
submitted to the organizer on July 30, 2024. It includes Appetizer, Main
Course, and Street Food. The main course should be paired with an
appropriate starch to round out the meal.
4. The participating barangay will be given a pantry list as basis for creating
their recipe. Using of ready-made seasoning or flavor enhancer (e.g.
Vetsin or MSG, Magic Sarap, Knorr cubes, etc.) is strictly not allowed. A
10 points deduction from the total score if caught using such.
5. All entries will be reviewed by the Organizing Committee, to verify that
the requirements/mechanics are followed. Entries that do not adhere to
the specified guidelines will be disqualified.
6. They are required to be at the venue one (1) hour before the contest
proper. Five (5) points will be deducted from the total score of the
groups who will arrive late.
7. One team will be declared as Grand Winner.
8. Judges’ decision is final and un-appealable.
B. Competition Mechanics and Guidelines
1. The contest is open to all Nasipitnon Home Cook culinary enthusiasts.
Each participating team should be composed of three (3) members only.
2. The competition is a live competition and of a “Market Basket” concept.
3. The main ingredient to be used will be Bangus since it is abundant in the
locality and will be provided by the organizers. The main dish is aligned
with the local campaign, that is to present and promote Bangus in
different concoction to become as Nasipit’s staple and identity.
4. Contestants will be provided, in the “Market Basket” table, all the
ingredients specified on their submitted recipe entries. Contestants
should only get the right amount of ingredients specified on their given
entries as part of the Technical Requirement. A (5) point deduction from
overall score for any wastage and misused ingredient.
5. Cooking utensils will also be provided by the contestants. The
participants will only be provided with one (1) double burner gas stove
and LPG per team. Each will also be provided with water for cooking and
washing ingredients.
6. The contestant will perform mis- en-place, cook and plate within 2hrs,
each good for 2 persons; 1plate for display and the other for tasting. 15
minutes for mise-en-place and 2 hours and 15 minutes for cooking and
plating. The technical judge will check and evaluate to ensure that there
are no wastage and misused ingredients. Creativity, practical approach
and application of safety and hygiene will have an impact on the
assessment.
7. All preparation and cooking of dishes, including garnishes, must be
entirely made and crafted on the spot. A team who brings in any cooked
item will be disqualified. Before the competition starts, each working
area will be checked by the committee to ensure that no item (e.g., food
and beverage) has been brought in.
8. The contestants must provide a Title Card which contains the title and
the brief description of each of the dishes on display.
9. All competitors are requested to wear proper cooking attire. Each team
must bring at least three (3) plain white kitchen towels. NO logo or any
identifying mark on the uniform and all the utensils used in the
competition.
C. Criteria for Judging
1. Technical
a. Sanitation 20 points
b. Adherence to the Guidelines 10 points
2. Preparation
a. Taste 30 points
b. Visual Appeal 20 points
c. Practicality 20 points
TOTAL 100 points
