FOURTH ANNUAL CHEFS’ COOK-OFF

INVITATION AND RULES

All professional chefs, including students currently enrolled in a professional training institute, are hereby invited to participate in White Oak Plantation’s Fourth Annual Tomato & Herb Fest Chefs’ Cook-Off, to be held in Baton Rouge on Sunday, June 10, 2007. Cash prizes, medals and extensive advance publicity as well as media coverage on the day of the event and post-event stories make this an event you can’t afford to miss.

All dishes must be prepared with an emphasis on using fresh tomatoes and fresh herbs. While you will bring all your own ingredients, you are also welcome to use herbs growing in White Oak’s gardens for additional garnishes and display. The five categories are:

Soup
Meat and Fowl (Lamb, Beef, Pork, Duck, Chicken, Quail, Turkey)
Veal
Seafood (any Seafood)
Desserts

Space is limited to the first twenty-five (25) chefs to enter, so be sure to register early using the enclosed “Intention to Compete” form, due by May 25. The Entry Form and Recipes are due by June 1. Each chef is limited to entering three (3) categories. Each dish may be entered in only one category. A maximum of seventy-five (75) dishes will be judged.

Set-up. Chefs may set up behind White Oak's kitchen starting at 7:00 AM. All chefs’ preparations must be self-contained. Each chef must supply his own heating equipment, fuel, coolers and so forth.

Judging will be 10:30 AM – 11:30 AM. Beginning at 10:30 AM, only judges will be allowed in the competition area. This will be strictly enforced. If any chef or assistants are in the area after 10:30 AM, the chef will be disqualified.

Display. Each chef will be supplied with a 30”x30” area for a chafing dish and display. One show plate (hot food displayed cold) shall be left at the table for judging. Each chef is also required to have five (5) portions for judging. The judges will sample from the chafing dishes for temperature and taste and will use the display plate and the overall decoration of each area for the presentation judging. EACH ENTRY WILL BE JUDGED ON THE OVERALL APPEARANCE OF THE DESIGNATED AREA!

Anonymity. The judges shall not be able to identify the entrant from his display. There shall be no identifying cards or other materials on the table for the judges to view.

A copy of the recipe must accompany the dish being judged. The recipe shall not contain the name of the entrant or the establishment where he or she works. Each recipe shall be typed neatly and organized in a professional manner, using the enclosed Recipe Form as a model. Each recipe shall be for ten (10) servings of the dish that is entered. The recipe becomes the property of White Oak Plantation’s Tomato & Herb Fest and may be included in future publications.

Prizes. First, Second and Third place cash prizes and medals will be awarded in each category. All first place winners will be judged for "Best of Show" honors: a special award and an additional cash prize. Cash prizes will be the following:

BEST OF SHOW	$1000
1ST PLACE	$400
2ND PLACE	$200
3RD PLACE	$100

COMPETITION SCORING will use the following point system:

TASTE	50 POINTS MAXIMUM
PRESENTATION	25 POINTS MAXIMUM
UNIQUE AND CREATIVE USE OF TOMATOES	25 POINTS MAXIMUM
TOTAL	100 POINTS MAXIMUM

Following Judging, Lunch will be served at noon. You are required to have ready 350 2-oz. portions of each entry to serve the guests. This WILL be strictly enforced!

Thank you for your interest in this exciting event. With the support of chefs like you, we are sure this event can become as big and successful as the Culinary Classic. Please fill out the entry and recipe forms and return them as soon as possible. To be eligible for entry, All forms AND RECIPES must be received by MIDNIGHT FRIDAY, June 1, 2007.

Early bird entries: Complete and return the Intention to Compete form by Friday, May 25, to reserve your place. Recipes must be received by Friday, June 1 for inclusion in the event program.

Hours. The fest will be open to the public 9 AM – 4:30 PM. Competition entrants may begin set-up at 7 AM and take down following lunch, around 1:30 PM. If you have any questions on the rules or any other matter regarding the Tomato & Herb Fest Chefs’ Cook-Off, please feel free to call Sarah Liberta at 225-296-8008.

Thank you and good luck!

Chef John Folse, CEC, AAC Sarah Liberta
Tomato & Herb Fest Host Fest Coordinator

Click here to Download Entry and Recipe Forms which should be emailed to arrive by midnight, Friday, June 1, 2007. For further assistance, call Sarah Liberta, Fest Coordinator, at 225-296-8008.