This document proposes a campaign to revitalize the Supremo Cane Vinegar brand. It recommends creating renewed excitement through print, radio, and TV advertisements highlighting the natural quality of Supremo vinegar. It also proposes launching a culinary competition called the "Supremo Chef Great Culinary Challenge" that would feature student chefs creating dishes that showcase Supremo vinegar's versatility. The competition aims to establish Supremo as the vinegar of choice and drive sales.
The Sandy Area Chamber of Commerce is hosting the 7th Annual Taste of Sandy event on August 7, 2010 from 12-4pm at the South Towne Expo Center. Restaurants are invited to participate by providing small food samples and can win awards. Restaurants must follow food safety guidelines including keeping food at proper temperatures, limiting sample sizes, and obtaining permits. Utah Food Services provides equipment rentals to help restaurants comply with regulations.
This document provides information about the operations of an in-flight kitchen and food service on airplanes. It discusses hygiene and safety practices that must be followed in the kitchen. Proper food handling, storage, and cleaning are important to prevent food poisoning. A kitchen management system is used to control production and delivery. Beverages served include alcoholic drinks like vodka which is a distilled beverage made from grain such as rye.
Specialized forms of service involve serving customers where they are located rather than in a conventional dining area. This includes services like room service, lounge service, hospital tray service, and airline tray service. Room service can vary from basic tea and coffee to full meals served in hotel rooms. Floor service staff are responsible for taking orders and delivering meals to rooms. Hospital tray service aims to deliver nutritious meals to patients on time and attractively. Airline tray service provides meals and beverages on flights, with more extensive options on long-haul flights.
This document summarizes the key steps in the manufacturing process for coffee, from harvesting coffee cherries to final preparation. It describes drying the cherries, removing the hulls through wet or dry methods, roasting green coffee beans which changes their physical and chemical properties, storage of roasted beans, and grinding beans in preparation for brewing. The various stages influence attributes like flavor, aroma, acidity and caffeine content. Proper handling at each stage is important to produce high quality coffee.
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
This document discusses gueridon service, which involves preparing dishes at a mobile trolley near guests' tables. It describes different types of gueridon trolleys like hors d'oeuvre, salad, food preparation, and liqueur trolleys. Equipment used includes flare lamps, gas stoves, chafing dishes, and carving boards. Safety, food handling, preparation techniques, and sample dishes are also outlined. The advantages are personalized service and skills demonstration, while limitations include slower service and higher costs.
This document contains information about various types of food and beverages that may be served at restaurants and bars. It discusses items like tomato soup, egg fried rice, and French toast that could make up a restaurant meal. It also provides details on alcoholic beverages like beer, wine, rum, and whiskey. Non-alcoholic drinks like tea are also covered. Health and safety standards for food preparation and storage in contexts like flight catering are outlined. Finally, some website URLs are listed that could provide additional restaurant, bar and food/beverage information.
The Sandy Area Chamber of Commerce is hosting the 7th Annual Taste of Sandy event on August 7, 2010 from 12-4pm at the South Towne Expo Center. Restaurants are invited to participate by providing small food samples and can win awards. Restaurants must follow food safety guidelines including keeping food at proper temperatures, limiting sample sizes, and obtaining permits. Utah Food Services provides equipment rentals to help restaurants comply with regulations.
This document provides information about the operations of an in-flight kitchen and food service on airplanes. It discusses hygiene and safety practices that must be followed in the kitchen. Proper food handling, storage, and cleaning are important to prevent food poisoning. A kitchen management system is used to control production and delivery. Beverages served include alcoholic drinks like vodka which is a distilled beverage made from grain such as rye.
Specialized forms of service involve serving customers where they are located rather than in a conventional dining area. This includes services like room service, lounge service, hospital tray service, and airline tray service. Room service can vary from basic tea and coffee to full meals served in hotel rooms. Floor service staff are responsible for taking orders and delivering meals to rooms. Hospital tray service aims to deliver nutritious meals to patients on time and attractively. Airline tray service provides meals and beverages on flights, with more extensive options on long-haul flights.
This document summarizes the key steps in the manufacturing process for coffee, from harvesting coffee cherries to final preparation. It describes drying the cherries, removing the hulls through wet or dry methods, roasting green coffee beans which changes their physical and chemical properties, storage of roasted beans, and grinding beans in preparation for brewing. The various stages influence attributes like flavor, aroma, acidity and caffeine content. Proper handling at each stage is important to produce high quality coffee.
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
This document discusses gueridon service, which involves preparing dishes at a mobile trolley near guests' tables. It describes different types of gueridon trolleys like hors d'oeuvre, salad, food preparation, and liqueur trolleys. Equipment used includes flare lamps, gas stoves, chafing dishes, and carving boards. Safety, food handling, preparation techniques, and sample dishes are also outlined. The advantages are personalized service and skills demonstration, while limitations include slower service and higher costs.
This document contains information about various types of food and beverages that may be served at restaurants and bars. It discusses items like tomato soup, egg fried rice, and French toast that could make up a restaurant meal. It also provides details on alcoholic beverages like beer, wine, rum, and whiskey. Non-alcoholic drinks like tea are also covered. Health and safety standards for food preparation and storage in contexts like flight catering are outlined. Finally, some website URLs are listed that could provide additional restaurant, bar and food/beverage information.
TropiCafe | 熱帶咖啡 - South East Asian Fast Casual CafeMatt Wu
South East Asian food and fast casual dining experience. TropiCafe will make changes to the product offerings to better suit the already familiar (SE Asian Food) Taiwanese market, with the best food from Singapore, Thailand, Indonesia, Cambodia, Malaysia and Vietnam.
Chateau De Jamelle is a proposed entertainment venue in Oklahoma City with a restaurant, event space, and dance studio. It has a mission to provide 5-star customer service. The business plan outlines goals to be a leading healthy restaurant and top event space in Oklahoma City within 5 years. Financial projections show the restaurant, events, and dance studio would be profitable and generate over $19,000 monthly. The document seeks investment through immediate payout, 6-month profit-sharing, or long-term partnership plans to fund the business.
Lots' A Pizza conducted market research that found high potential for pizza outlets in the Philippines. Their research also found that Lots' A Pizza has the lowest consumer trial to consumption fall out compared to other brands. However, the brand suffers from low awareness, trial, and regular patronage due to unfavorable outlet locations and reputation. To improve, the brand needs to increase visibility through more outlets and promotions to trigger trial and develop patronage. The research also found that quality products at affordable prices differentiate Lots' A Pizza and represent an opportunity to attract switchers from other brands.
This document outlines plans for Nurpur's experience zone at the 1st International Food Expo in Lahore. It will include a Nurpur Cafe serving cheese-based dishes and drinks, along with sampling activities to promote brand awareness and sales. A team led by a master chef and barista will operate the cafe and engage visitors. Meetings will also be held with international delegates to discuss export opportunities. The overall goal is to showcase Nurpur's products to potential buyers and distributors at the expo.
The document outlines a marketing campaign by 7UP targeting unacculturated Hispanic mothers. The campaign aims to increase awareness and consumption of 7UP's 100% Natural Flavors product by promoting it as a delicious and natural beverage choice that aligns with Hispanic traditions. The centerpiece is a "Recipe for your Success" contest run on Telemundo where mothers can submit recipes incorporating 7UP's natural flavors for a chance to win $70,000. In-store promotions at Jewel-Osco supermarkets will encourage recipe submissions and sampling.
Vegeatario aims to be a world-class quick service restaurant focusing on vegetarian sandwiches, wraps, desserts and shakes from around the world. Products will be made fresh to order to maintain quality. The company plans to open 3 stores in the first year, 15 in three years, and 40 in five years, expanding across India and eventually internationally. Vegeatario targets both health-conscious customers and those worried about non-vegetarian options at other chains.
- More than 15 million grills were shipped in North America in 2010, and 82% of households own a grill. The majority of grill owners use their grill year-round.
- Cooking sauce sales have increased in recent years, with $3.7 billion spent in 2011. Barbecue sauce makes up 18% of the market.
- The barbecue sauce market is projected to grow 19% by 2015, with ethnic sauces also performing well. Product placement should be at eye level in the gourmet section to differentiate the product.
- More than 15 million grills were shipped in North America in 2010, and 82% of households own a grill. The majority of grill owners use their grill year-round.
- Cooking sauce sales have increased in recent years, with $3.7 billion spent in 2011. Barbecue sauce makes up 18% of the market.
- The barbecue sauce market is projected to grow 19% by 2015, with ethnic sauces also performing well. Product placement should be at eye level in the gourmet section to differentiate the product.
This document provides tactics and best practices for combating rising food and operations costs shared by CEOs from three catering and hospitality groups. They discuss developing standardized systems to reduce waste, using menu engineering when designing cost-effective menus, determining true production and overhead costs, factors to consider when strategically raising prices, and effective purchasing practices.
This document presents a case study on Natureview Farm, a yogurt company. It provides background on the company's founding in 1989 and its growth to $13 million in revenue by 1999. The company is considering expanding its distribution channels and product lines to achieve over 50% revenue growth by 2001. Three expansion options are analyzed: 1) introducing 8 oz yogurt flavors into supermarkets, 2) expanding 32 oz yogurt nationally in supermarkets, or 3) introducing multipack yogurts in natural food stores. Financial projections show option 1 is most likely to meet the revenue goal while also gaining first mover advantage in supermarkets for organic yogurt.
'Making the CUTT' Rules information criteria, Jan 2016THRTA
The Search for Trinidad and Tobago's Ultimate Culinary team, to compete in the prestigious 'Taste of the Caribbean' 2016 competition, in Miami.
Download to print.
Annam Gourmet Market was the first retailer in Vietnam to offer imported fine foods like cheese and deli meats. It opened its first store in 2001 in Ho Chi Minh City and has since expanded to multiple locations in HCMC and Hanoi. The company prides itself on providing high quality imported products from around the world and strives to share different food cultures with its customers.
Food and Beverage yang juga biasa ditulis F&B pada dasarnya adalah cara penyajian makanan, karena merupakan ‘penyajian’ berarti meliputi segala lini bagaimana makanan itu bisa dinikmati oleh konsumen.
This document provides a business proposal for So Fresh Fast Food Services in Bambili, Cameroon. The proposal includes an executive summary describing the business as a restaurant providing freshly cooked takeaway meals. It outlines the mission to provide traditional Cameroonian flavored meals at an affordable price. The objectives, location factors, ownership, startup costs, products/services, recipes, market analysis, competition, and marketing strategy are then described in detail over 12 sections and aims to maximize profits while satisfying customers.
this presentation is for Hospitality module of frankfinn institute of air hostess training, this is for education purpose.
anyone can download it for help.
Chef Patrick's Pals, Nutrition and Culinary Program Webinar Katie Baildon
Chef Patrick Sandoval presented his nutrition and culinary program called Chef Patrick's Pals. The program aims to address childhood obesity and diabetes through fun and interactive food demonstrations for K-12 students. Chef Patrick discussed several culinary demonstrations he performs, including smoothie making and quinoa salad preparation. He explained how the program educates students on healthy food choices in an engaging way and has been successful in many school districts. Attendees were asked to provide feedback through an online survey and were given information on how to contact Chef Patrick or learn more about the program.
The document outlines the planning for an award event in college. It discusses forming committees to organize the event, with 20 total members split between an internal committee of 10 students and 3 faculty and an external committee of 10 guests and 2 students. The event will take place on December 31 and have 20 awards in categories like best teacher, student, etc. It provides details on the committees' responsibilities regarding promotion, catering, decorations, and running the event. An agenda is proposed starting at 10am with introductions, awards at 1pm, and entertainment until concluding at 2:30pm. Guidelines are given for committee roles on the day of the event.
Pali Adventures Summer Camp - in a Nutshellpalimountain
Are you looking for a great overnight summer camp in California? Check out our slideshow to learn more about Pali Adventures Summer Camp, set on 74 beautiful acres in the San Bernardino Mountains in Running Springs, between Lake Arrowhead and Big Bear. Pali is a unique summer camp experience, offering 18 incredible special programs and free choice of over 70 afternoon electives. Check out the slideshow or visit our website to learn more! www.paliadventures.com
More Related Content
Similar to Supremo Cane Vinegar Presentation aprl 14
TropiCafe | 熱帶咖啡 - South East Asian Fast Casual CafeMatt Wu
South East Asian food and fast casual dining experience. TropiCafe will make changes to the product offerings to better suit the already familiar (SE Asian Food) Taiwanese market, with the best food from Singapore, Thailand, Indonesia, Cambodia, Malaysia and Vietnam.
Chateau De Jamelle is a proposed entertainment venue in Oklahoma City with a restaurant, event space, and dance studio. It has a mission to provide 5-star customer service. The business plan outlines goals to be a leading healthy restaurant and top event space in Oklahoma City within 5 years. Financial projections show the restaurant, events, and dance studio would be profitable and generate over $19,000 monthly. The document seeks investment through immediate payout, 6-month profit-sharing, or long-term partnership plans to fund the business.
Lots' A Pizza conducted market research that found high potential for pizza outlets in the Philippines. Their research also found that Lots' A Pizza has the lowest consumer trial to consumption fall out compared to other brands. However, the brand suffers from low awareness, trial, and regular patronage due to unfavorable outlet locations and reputation. To improve, the brand needs to increase visibility through more outlets and promotions to trigger trial and develop patronage. The research also found that quality products at affordable prices differentiate Lots' A Pizza and represent an opportunity to attract switchers from other brands.
This document outlines plans for Nurpur's experience zone at the 1st International Food Expo in Lahore. It will include a Nurpur Cafe serving cheese-based dishes and drinks, along with sampling activities to promote brand awareness and sales. A team led by a master chef and barista will operate the cafe and engage visitors. Meetings will also be held with international delegates to discuss export opportunities. The overall goal is to showcase Nurpur's products to potential buyers and distributors at the expo.
The document outlines a marketing campaign by 7UP targeting unacculturated Hispanic mothers. The campaign aims to increase awareness and consumption of 7UP's 100% Natural Flavors product by promoting it as a delicious and natural beverage choice that aligns with Hispanic traditions. The centerpiece is a "Recipe for your Success" contest run on Telemundo where mothers can submit recipes incorporating 7UP's natural flavors for a chance to win $70,000. In-store promotions at Jewel-Osco supermarkets will encourage recipe submissions and sampling.
Vegeatario aims to be a world-class quick service restaurant focusing on vegetarian sandwiches, wraps, desserts and shakes from around the world. Products will be made fresh to order to maintain quality. The company plans to open 3 stores in the first year, 15 in three years, and 40 in five years, expanding across India and eventually internationally. Vegeatario targets both health-conscious customers and those worried about non-vegetarian options at other chains.
- More than 15 million grills were shipped in North America in 2010, and 82% of households own a grill. The majority of grill owners use their grill year-round.
- Cooking sauce sales have increased in recent years, with $3.7 billion spent in 2011. Barbecue sauce makes up 18% of the market.
- The barbecue sauce market is projected to grow 19% by 2015, with ethnic sauces also performing well. Product placement should be at eye level in the gourmet section to differentiate the product.
- More than 15 million grills were shipped in North America in 2010, and 82% of households own a grill. The majority of grill owners use their grill year-round.
- Cooking sauce sales have increased in recent years, with $3.7 billion spent in 2011. Barbecue sauce makes up 18% of the market.
- The barbecue sauce market is projected to grow 19% by 2015, with ethnic sauces also performing well. Product placement should be at eye level in the gourmet section to differentiate the product.
This document provides tactics and best practices for combating rising food and operations costs shared by CEOs from three catering and hospitality groups. They discuss developing standardized systems to reduce waste, using menu engineering when designing cost-effective menus, determining true production and overhead costs, factors to consider when strategically raising prices, and effective purchasing practices.
This document presents a case study on Natureview Farm, a yogurt company. It provides background on the company's founding in 1989 and its growth to $13 million in revenue by 1999. The company is considering expanding its distribution channels and product lines to achieve over 50% revenue growth by 2001. Three expansion options are analyzed: 1) introducing 8 oz yogurt flavors into supermarkets, 2) expanding 32 oz yogurt nationally in supermarkets, or 3) introducing multipack yogurts in natural food stores. Financial projections show option 1 is most likely to meet the revenue goal while also gaining first mover advantage in supermarkets for organic yogurt.
'Making the CUTT' Rules information criteria, Jan 2016THRTA
The Search for Trinidad and Tobago's Ultimate Culinary team, to compete in the prestigious 'Taste of the Caribbean' 2016 competition, in Miami.
Download to print.
Annam Gourmet Market was the first retailer in Vietnam to offer imported fine foods like cheese and deli meats. It opened its first store in 2001 in Ho Chi Minh City and has since expanded to multiple locations in HCMC and Hanoi. The company prides itself on providing high quality imported products from around the world and strives to share different food cultures with its customers.
Food and Beverage yang juga biasa ditulis F&B pada dasarnya adalah cara penyajian makanan, karena merupakan ‘penyajian’ berarti meliputi segala lini bagaimana makanan itu bisa dinikmati oleh konsumen.
This document provides a business proposal for So Fresh Fast Food Services in Bambili, Cameroon. The proposal includes an executive summary describing the business as a restaurant providing freshly cooked takeaway meals. It outlines the mission to provide traditional Cameroonian flavored meals at an affordable price. The objectives, location factors, ownership, startup costs, products/services, recipes, market analysis, competition, and marketing strategy are then described in detail over 12 sections and aims to maximize profits while satisfying customers.
this presentation is for Hospitality module of frankfinn institute of air hostess training, this is for education purpose.
anyone can download it for help.
Chef Patrick's Pals, Nutrition and Culinary Program Webinar Katie Baildon
Chef Patrick Sandoval presented his nutrition and culinary program called Chef Patrick's Pals. The program aims to address childhood obesity and diabetes through fun and interactive food demonstrations for K-12 students. Chef Patrick discussed several culinary demonstrations he performs, including smoothie making and quinoa salad preparation. He explained how the program educates students on healthy food choices in an engaging way and has been successful in many school districts. Attendees were asked to provide feedback through an online survey and were given information on how to contact Chef Patrick or learn more about the program.
The document outlines the planning for an award event in college. It discusses forming committees to organize the event, with 20 total members split between an internal committee of 10 students and 3 faculty and an external committee of 10 guests and 2 students. The event will take place on December 31 and have 20 awards in categories like best teacher, student, etc. It provides details on the committees' responsibilities regarding promotion, catering, decorations, and running the event. An agenda is proposed starting at 10am with introductions, awards at 1pm, and entertainment until concluding at 2:30pm. Guidelines are given for committee roles on the day of the event.
Pali Adventures Summer Camp - in a Nutshellpalimountain
Are you looking for a great overnight summer camp in California? Check out our slideshow to learn more about Pali Adventures Summer Camp, set on 74 beautiful acres in the San Bernardino Mountains in Running Springs, between Lake Arrowhead and Big Bear. Pali is a unique summer camp experience, offering 18 incredible special programs and free choice of over 70 afternoon electives. Check out the slideshow or visit our website to learn more! www.paliadventures.com
Similar to Supremo Cane Vinegar Presentation aprl 14 (20)
4. While it is true that Supremo has made a
mark on Filipina homemakers…
there is still a strong potential for Supremo
Vinegar that remains untapped…
But before heading there, let’s have a quick
peek into what our competitors are doing…
9. It seems that
consumers have lost
touch on the value
of vinegar in
modern Filipino
cooking.
The question is not
Why we love
Vinegar,
It’s, what’s there
not to love about it?
10. Vinegar is amazing, astounding and
versatile and the quality of the vinegar
used in cooking reflects on the food…
11. Unlike the generic quality of other
brands, Supremo Vinegar has a
distinguishable asim-sarap goodness
and Its purity and naturalness cannot
be matched by its competitors.
12. It’s time that we put
emphasis on the inherent
excellent quality of
Supremo Vinegar as
shown in its red, blue
and yellow nationalistic
colors.
Because in a sea of
green-tinted
competitors, Supremo
breaks away from the
mold.
13. We believe in making Supremo Vinegar
live up to its name…
Because it truly is the SUPREME vinegar
made for the SUPREME cook.
It deserves more credit from the target
market and a stronger clout in the trade.
15. • We need to
create renewed
excitement for
the brand to
further heighten
market
awareness and
drive sales.
16. • The creative strategies contained herein
have been formulated with one objective :
Make Supremo the Cane Vinegar of choice.
It is not merely to remind or to make aware.
It is a Call to Action.
“Yan ang Supremong Konsepto para sa
Supremong Suka!”
31. Ang Sarap ng Natural
Radio 30s
MVO: Ang best things in life, ay ang natural.
(sounds of trickling water)
MVO: Naamoy ito, (appreciative sounds of
smelling)
FVO: Nalalasahan, (appreciative sounds of
pleasure eating)
FVO/MVO: at hinahanap-hanap
FVO: Pagdating sa suka, Kailangan purong
asim na hango sa tubo.
32. FVO: Para umaangat ang lasa ng
handang ulam…
MVO: O, pulutan.
FVO: Sa asim ng Supremo,
garantisadong Supremo ang ulam
FVO/MVO: Supremo Cane Vinegar, ang
sarap ng natural!
33. “Ang Asim ko, Natural!”
Radio Jingle
Ulam! Ulam!
kailangan, Supremong ulam!
Asim! Asim!
kailangan, Supremong Asim!
Ang Su-perb
Ang Ga-ling
Sa-rap, A-sim!
Asim ng Supremo
Yan ang asim ko! – Natural, Supremo!
34. VO: Supremong Sarap, Supremong Asim.
Para sa Supremong Ulam,
sa garantisado na tayo.
Natural, Supremo Cane Vinegar!
Ang Su-perb
Ang Ga-ling
Sa-rap, A-sim!
Asim ng Supremo
Yan ang asim ko! – Natural, Supremo!
VO: Supremo Cane Vinegar,
Garantisadong Natural!
35. TV- Segment Buys
• Brand Bugs on popular TV Channels:TV5 and GMA 7
Ticker tape messages counting down to the
weekends, encouraging viewers to plan a Supremo
filled food weekend with the family.
Sample:
Wednesday na! 2 araw nalang! Gawin Supremo ang
ulam ng pamilya! Maghanda ng Supremong
Kilawin. Garantisadong magugustuhan ng Pamilya
ang sarap-asim nito gamit ang Asim ng SUPREMO.
Supremo Vinegar, Garantisadong Natural!
38. • The Supremo Chef
Great Culinary
Challenge is a cook-off
featuring students from
different culinary and
HRM schools. Chefs
armed with Supremo
Vinegar as their
weapon of choice
battle it out.
Who will win the
ultimate vinegar
challenge?
39. • The competition is divided into 3
stages: 1) applicant processing 2)
elimination and the 3) Grand finals
• The participating culinary professor
can serve as competition
adviser/coach to the (2) students from
each school.
40. • The competition is
open to all HRM or
culinary students
currently enrolled in
a government-
recognized
academic
institution.
41. Competition Description
• Each team is
composed of two
student chefs and a
culinary professor
from the respective
participating
schools from Metro
Manila’s North,
South, East and
West zones.
42. • Teams from the
North, South, East
and West Zones are
required to
purchase Supremo
Vinegar products
worth P1,500 to
qualify in the
eliminations.
Supremo products
shall be delivered to
the participating
school upon
purchase.
43. • Participating schools are required to
submit the following documents:
1) Two 2×2 photo of each student
contestant
2) Two 2×2 photo of the coach
3) One photocopy of the school ID of
the contestant/s and the coach
4) A scanned copy of the Supremo
Vinegar payment transaction
44. • Contestants are required to
participate in the elimination rounds
starting September. Teams are
required to prepare 1 Supremo
vinegar based dish which shall then be
judged in the weekly elimination
rounds. Schedules are as follows:
Week 1 North Zone
Week 2 South Zone
Week 3 East Zone
Week 4 West Zone
45. • All Supremo vinegar based dishes will
be judged by a select panel of
culinary experts. The top entries in the
elimination rounds will be notified of
their promotion to “Finalist” status on
the day of eliminations.
• The finalists chosen from the North,
South, East and West Zones will each
get P10,000 and Gift packs from
Supremo Vinegar.
46. • (2) Weekly finalists from the elimination
rounds with the winning Supremo
vinegar based dish from each zone
shall participate in the Grand cook-off
on October 28, 2011.
• Finalists are required to submit their
recipes for the 2-course meal on/or
before October 15, 2011.
• The qualified finalists from each zone
are tasked to prepare, cook and
execute a 2-course meal for 4 pax.
47. • All finalists will receive a notice to
attend the pre-competition briefing.
Failure to attend the briefing
automatically disqualifies contestants
from actual competition.
48. Grand Finalists – Ingress
• Finalists must use the Official Ingress List
that will be provided to all contestants.
Each page must be submitted in 3
copies, during designated ingress time
and date. A thirty minute allowance
will be given after the stated starting
time for Ingress to accommodate late
arrivals after which Ingress official
closes.
49. • Ingress of equipment and ingredients
will be based on the entry-recipe.
Inclusion of any equipment or
ingredient not part of the entry-recipe
nor required for its execution will not
be allowed. Ingress should include
plug adaptors, extension cords,
voltage regulators which are required
to operate one’s own equipment.
50. • The Organizers will
only provide the
following per team
in the grand finals:
- A 4 burner gas
range with oven,
work table, flowing
water, trash bin,
one electrical
outlet. Total work
area is (cubicle) 4
square meters.
51. • The two Student Chefs will execute
their recipes within the following time
frame – 30 minutes mise en place, 1
hour to cook, 30 minutes to “plate”
inclusive of the plating of 1 set of all
the dishes for presentation and a
second set for the judges, for tasting.
53. Culinary Finals event prizes
• 1st Prize: P100,000.00 cash, a kitchen
showcase worth P50,000 and Supremo gift
packs.
• 2nd Prize: P50,000.00 cash, a kitchen
showcase worth P 50,000 and Supremo gift
packs.
• 3rd Prize: P30,000.00 cash, a kitchen
showcase worth P50,000 and Supremo gift
packs.
61. TV Initiatives- Interstitials
The Asian Food Channel
features the first “Supremo
Chef Great Culinary
challenge” Interstitials will
feature the supreme dishes
created by budding chefs
from Metro Manila using
Supremo Cane Vinegar.
62. TV Initiatives - Supremo TV Segment
Segment buy–
“Asim ng Supremo”
Popular morning show’s
hosts talk about supreme
dishes found in the
Philippines. Each featured
Filipino dish will be tasted for
its sarap-asim quality that
only Supremo Vinegar can
provide, then segue to the
Supremo Chef Great
Culinary Challenge shout
out.
Media Vehicles:
– Unang Hirit, GMA 7