How cool is this a blog that I can see my writings this is really cool. It has been my dream to see my writings on the net. Well many of you may not know me but for sure the faculty at P.W.U. still remember my name. It's been my goal to share my thoughts to others and this idea is great way to express some knowledge to all CGP Champion wannabees.

Answering the question "Is it hard to qualify at CGP ?" well the answer is simple.
Months before the deadline of entries to this contest the organizers publish a contest manual that is so precise it already qualifies for international competition standards complete and very informative. A participant only has to read it THOROUGHLY and understand every thought and idea on the procedures. Each participant must follow the instructions by the dot because they are very strict on this. Well you could gauge a very good contest organizer on this behavior.
Well not all people may understand some points, you may call them to ask some valid questions.

Going to the event it self you want to decide which category to join if your strong point is cooking join the KNORR NEW ASIA CUISINE, if you have a team mate or friends that have the same passion like you join the team category like the DREAM TEAM CHALLENGE or if juggling is your cup of tea join in the BARTENDING CHALLENGE BY LIPTON.

Follow the theme of the competition reasearch on cookbooks about food ideas but do not copy it as is, give a fresh tweak on these recipes so that it will have a personality / identity of your own. Determine your main ingredient then pair it with a starch and side vegetables - rember your garnish could be the vegetables itself.

When your done with the recipe research your half way finish with the job. Research at least 3 recipes. Do some kitchen testing of your recipe and determine the acceptability of your entry base on the actual judging criteria. Let your advisers and friends taste your entry or its better let some people from the industry taste your entry because their more updated with the current trends in eating and dining. When you completed your entry standardize it to the actual no. of servings mandated by the contest.
Meaning if it is specified at 6 serving portions the quantity must be exact with a little allowance for shrinkage so that your not going to have a problem in the future specially if your entry qualifies.

Do your costing but let your adviser check it because during the actual competition your going to perform actual costing exercises to determine your knowledge about the trade. It would be embarassing if your going to get a low score or even zero.

Use a quality camera in shooting your entry please don't use your cellphones it will be blurred or better let the professional handle the photography it must come out clear and professionally made.

Always computer print your entry so that it is legible and easy to read by the screening commitee. Create a time table don't send your entry on the last minute have at least one week allowance before the deadline.

Lastly your ideas should be fresh and can be used for institutional purposes if you have the extra budget try to get some ideas from visiting de luxe hotels or speacialty restaurants to get an idea. There are so many good hotels and books that may help you coming up with a winning recipe.

Try to give your dish with a distinctive name so that it will catch attention from the screening judges. And be very precise with the total concept and composition of the dish remember you're only given one entry so be sure send the best.

Until next time ....