Judging Criterion

This is a 3-judge blind tasting competition with 11 contestants participating. Judges are in a separate room or place away from the competitors
Judging starts at 12:30 pm and a disciplined schedule will be attempted
There will be 10 minutes allotted to each entry. Runners will deliver 4 servings of each dessert – one for each judge – one for photos
Judges evaluate entry according to suggested scoring card – fill out score – cleanse palette with water and prepare for next entry – ( we ask judges not to collaborate or comment or offer opinions during the judging. An unaltered, unfiltered, uninfluenced judgment is what we are after.)

Judges Scoring
Presentation, General Impression -- 5 points
Dishes should be appetizing and tastefully pleasing to the eye.
Plate Design -- 5 points
Composition and Harmony of Ingredients -- 10 points Dessert in keeping with modern trends. Taste and colors should enhance each other.
Correct Preparation and Craftsmanship -- 15 points Preparations displays mastery of skills, and application of cooking methods. Serving Methods and Portions -- 5 points
Simple and practical, clean and careful with no fuss, no over-elaborate or impractical garnishing, while maintaining a strong sense of the elegant. Artistic Achievement – 20 points
Dessert displays creativity and originality taking into account the work involved and the degree of difficulty
Flavor, Taste, and Texture -30 points
Judges discretionary points – 10 points