Adobo Throwdown 4.0

Professional Adobo Competition – Expediter Volunteer Instructions

Date: Sunday, October 25, 2026
Competition Time: 4:00–5:00 PM
Volunteer Shift: 3:00–5:00 PM
Location: Garden Ridge Community & Event Center

1. Volunteer Arrival and Check-In

Arrive at the venue by 3:00 PM.
Proceed to the Volunteer Check-In Table located outside the main entrance.
Inform the check-in volunteer that you are assigned to the Professional Adobo Competition as an Expediter.
You will be directed to the competition area for a briefing.
Meet with the Competition Coordinator to review the competition schedule, chef presentation order, and judging procedures.

2. Primary Responsibilities

The Expediter is responsible for keeping the Professional Adobo Competition organized, on schedule, and running smoothly.

Your responsibilities include:

Coordinate the movement of dishes from competitors to the judging area.
Ensure dishes are presented in the correct order.
Communicate with competitors about their assigned presentation times.
Notify the judging team when the next dish is ready.
Help prevent delays or confusion during judging.
Monitor the competition schedule and alert the Coordinator about delays.

3. Before the Competition (3:00–4:00 PM)

Meet with the Competition Coordinator.
Obtain the official competitor list and dish presentation sequence.
Familiarize yourself with the competition area and judges' location.
Confirm how competitors will be notified when it is their turn.
Identify the designated location for photographing plated dishes.
Confirm the procedure for delivering dishes to judges.
Ensure you can communicate with the Competition Coordinator and judging team.

Important: Each professional competitor is expected to prepare six plates. Dishes must be photographed before being presented to the judges.

4. During the Competition (4:00–5:00 PM)

Step 1 — Monitor Presentation Order

Follow the official presentation sequence.
Keep track of which chef is currently presenting.
Identify the next competitor scheduled to present.

Step 2 — Coordinate Dish Readiness

Communicate with the next competitor.
Confirm whether their dishes are ready.
Notify the Competition Coordinator of any delays.

Step 3 — Coordinate Photography

Direct the plated dishes to the designated photography area.
Ensure photographs are taken before the dishes move to the judges.
Do not delay the competition unnecessarily for additional photos.

Step 4 — Coordinate Delivery to Judges

Confirm that the judging team is ready to receive the next entry.
Verify that the correct competitor's dishes are being presented.
Coordinate the movement of dishes to the judges in the assigned order.

Step 5 — Maintain Competition Timing

Monitor the schedule throughout the competition.
Keep the next competitor informed of their upcoming presentation.
Immediately notify the Competition Coordinator if a chef is not ready or a delay occurs.
Do not independently change the presentation sequence without approval.

5. Special Situations

Competitor is not ready: Notify the Competition Coordinator immediately.

Dishes are ready ahead of schedule: Hold the presentation until the judging team is ready or the Coordinator authorizes delivery.

Photography is delayed: Notify the Coordinator and coordinate a quick resolution.

Judges are not ready: Inform the Coordinator and hold the next presentation.

Presentation order becomes unclear: Refer to the official schedule and confirm with the Coordinator before proceeding.

6. End-of-Shift Responsibilities

Before leaving:

Confirm that all scheduled competitors have presented their dishes.
Inform the Competition Coordinator of any outstanding issues.
Ensure all competition dishes have been transferred appropriately.
Check with the Coordinator before leaving your station.

Remember: Your primary responsibility is keeping the competition moving smoothly while ensuring every chef receives their proper presentation opportunity.

Thank you for helping make the Professional Adobo Competition a success!