Competition information

All Chefs must come prepared to execute there selected menu. Selected Protein will be supplied. All other ingredients are responsibility of the competing Chefs
Proteins may be Marinated prior to competing but not cooked in any way.
Verlasso Salmon Will be supplied for the Appetizer Course.
Vegetables From the Chefs Garden will be supplied and required to be used for the Vegan/ Vegetarian 1st Entree.
CAB “Certied Angus Beef” will be supplied for the Beef 2nd Entree Course

All Chefs are expected to prepare all food onsite with the exception of Stocks. All other items may be cleaned but not fabricated “Cut or shaped” in any way.
All ingredient’s must be in there raw and uncooked .
Kitchens will be stocked with Rational Combi-Ovens and Spring USA Induction Cooking units with induction Pans.
Chef may bring any and all equipment they desire as long as they have been listed prior to along with Electrical Requirements

Competition is an open format allowing chefs to show case there style of cuisine and utilize the skills that they have learned over the years of training and cooking.
Chefs are allowed to bring one Commis between ages 18-25. This gives the next generation to learn form a accomplished chef and grow in there skills.
Competition will be held over 4 days.
Day 1 -registration and orientation.
Day 2 & 3 -competition cooking takes palace “two sessions per day
Day 4 – Awards will be announced

Chefs are given 3 hours to execute 3 courses. 5 servings each
1st Course is an Appetizer Course that must include Verlasso Salmon “Verlasso Salmon will be supplied by Aquachile”
2nd Course is an Entrée Course that must be a vegan/Vegetarian Course “A specific Vegetable Will be Selected by Farmer Lee Jones and The Chefs Garden”
3rd Course is an Entrée course that must include CAB “Certified Angus Beef” Beef to be supplied by CAB. Select Beef cut to be determined