Scribd
Upload
78 views3 pages

2017 Chef Challenge Packet

The Best Chef Cook-Off Challenge will take place on June 6, 2017 at the Viking Kitchen at Harrah's Resort & Casino in Atlantic City, NJ. Chefs will prepare an entrée and dessert using a main ingredient chosen for them, and will have 120 minutes to cook and plate their dishes for judges. The winner will be announced at the NJFC Trade Relations Program & Awards Ceremony at 4:30 PM. Chefs must register by May 12, 2017 and the judging will be based on taste, presentation, and creativity.

Uploaded by

NJ Food Council
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
78 views3 pages

2017 Chef Challenge Packet

The Best Chef Cook-Off Challenge will take place on June 6, 2017 at the Viking Kitchen at Harrah's Resort & Casino in Atlantic City, NJ. Chefs will prepare an entrée and dessert using a main ingredient chosen for them, and will have 120 minutes to cook and plate their dishes for judges. The winner will be announced at the NJFC Trade Relations Program & Awards Ceremony at 4:30 PM. Chefs must register by May 12, 2017 and the judging will be based on taste, presentation, and creativity.

Uploaded by

NJ Food Council
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

Best Chef Cook-Off Challenge Details

REGISTRATION CUTOFF DATE: May 12, 2017

Date of Event: June 6, 2017


Location: Viking Kitchen at Harrahs Resort & Casino, Atlantic City, NJ
Times: 11:00 a.m.3:00 p.m.
4:30 Awarding of 2017 Best Chef at the Trade Relations Conference

CHALLENGE FORMAT AND DETAILS:


Cook-Off Challenge Schedule:
The main ingredient for challenge will be discussed with each Chef following their
registration on or before May 12, 2017 i.e. beef, poultry or fish entre.

Each Chef will supply/bring all ingredients needed to prepare their dishes. The Viking
Kitchen comes with standard items (pots, pans, basic utensils, plates) anything
additional will need to be provided at the Chefs expense.

Each Chef will prepare an Entre and Dessert.

Each Chef will need to prepare 5 standard plates for judging and tasting.

All registered Chefs are to arrive 30 minutes prior to the event schedule to meet judges,
get details of judging criteria and prep personal cooking station.

Start time: The Executive Chef of Harrahs will introduce the Chefs and start the
cooking challenge.

All Chefs will have 120 minutes to cook and plate their entre and dessert, which will
be immediately presented to judges upon completion of the challenge.

The winner of the Best Chef Challenge will be announced at the NJFC Trade Relations
Program & Awards Ceremony at 4:30 p.m.
Best Chef Cook-Off Challenge Rules

RULES

Each Chef will prepare an entre and dessert for the challenge.
Kitchen stations will be assigned upon registration. Limited space available.
Alcohol may be used as an ingredient and/or as a paring with your entre during the
judging portion.
Chefs are encouraged to wear their chef coat and apparel.
Only registered Chefs/Sous Chefs will be allowed in the cooking area during the event.
Each registered Chef will receive an admission to the Trade Relations Reception to
announce the winner of the 2nd Annual Best Chef Cook-off Challenge.

JUDGING CRITERIA:

Taste: Overall taste, seasoning, flavors. (50%)


Presentation: Portion size, use of garnish, color, slicing/placement. (25%)
Creativity: Use of the ingredient selected, difficulty of dish. (25%)

AVAILABLE COOKING EQUIPMENT/VIKING KITCHEN


Communal Refrigerator/Freezer (please label your items)
Pots, Pans, Utensils
Mixing Bowls
Standard seasonings
Stove/Cooking Range
Best Chef Cook-Off Challenge Registration
Registration Cutoff Date: May 12, 2017

Name:

Mailing Address:
City, State, Zip:
Contact Phone Number:

E-mail Address:
Store Representing:
Entre:
Dessert:

Submit registration to:


Barbara Yuson, NJ Food Council
Email: [email protected]
Fax: 609-396-6571
Mail: 30 West Lafayette Avenue, Trenton, NJ 08608
Due on or before May 12, 2017
Questions?: Please contact Barbara Yuson at 609-392-8899

You might also like