Proud Host
Boyne Mountain
LODGING INFORMATION
231-549-6040
Mention "Chefs Challenge"
for a special rate
Boyne Mountain
LODGING INFORMATION
231-549-6040
Mention "Chefs Challenge"
for a special rate
©Chefs Challenge 2012, web design by We2Concepts
5th Annual
April 20-21, 2012
April 20-21, 2012
Save the date now!
Buy discount dinner tickets NOW!
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Buy discount dinner tickets NOW!
Any Michigan Hospitality/ Food Service establish-ment are invited to submit recipes for consideration to enter the Chefs Challenge “Taste of Michigan” center-of-the-plate competition. Teams submitting recipes may consist of team members from more than one property/organization.
Entries submitted (more than one entry is allowed) are to include detailed recipes descriptions for a protein (or other appropriate center of the plate), and sides/accompaniments, featuring Michigan products. Teams will be chosen to compete in the "Taste of Michigan" Chefs competition from the recipe descriptions submitted, and will be determined by a panel of Chef judges, based on a combination of entry date (first-come, first-served) and recipe entry quality/variety/creativity of products presented.
We are also trying to diversify the overall selection of entries to be provided to our guests. In preparing your entry, please note the College/University entries are restricted to using whole muscle pork this year for their protein. Multiple recipes may be submitted by each establishment, but only one will be chosen. The focus of this competition will be the use of indigenous Michigan products, (with the center-of-the-plate entries matched with MI brews/wines). Teams that have competed in past Chef Challenge competitions get first priority in the limited number of competition slots.
The Taste: The “Taste of Michigan” Chef Competition on Saturday, April 20th, will expect chosen teams to present approximately 300 "sample-sized" (2-3 oz.) portions of their selected entry recipes to guests from around Michigan and the Midwest, as well as to a team of judges.
There will be a number of Michigan wineries/artisan brews represented as well. The general public will
Entries submitted (more than one entry is allowed) are to include detailed recipes descriptions for a protein (or other appropriate center of the plate), and sides/accompaniments, featuring Michigan products. Teams will be chosen to compete in the "Taste of Michigan" Chefs competition from the recipe descriptions submitted, and will be determined by a panel of Chef judges, based on a combination of entry date (first-come, first-served) and recipe entry quality/variety/creativity of products presented.
We are also trying to diversify the overall selection of entries to be provided to our guests. In preparing your entry, please note the College/University entries are restricted to using whole muscle pork this year for their protein. Multiple recipes may be submitted by each establishment, but only one will be chosen. The focus of this competition will be the use of indigenous Michigan products, (with the center-of-the-plate entries matched with MI brews/wines). Teams that have competed in past Chef Challenge competitions get first priority in the limited number of competition slots.
The Taste: The “Taste of Michigan” Chef Competition on Saturday, April 20th, will expect chosen teams to present approximately 300 "sample-sized" (2-3 oz.) portions of their selected entry recipes to guests from around Michigan and the Midwest, as well as to a team of judges.
There will be a number of Michigan wineries/artisan brews represented as well. The general public will
purchase tickets that will be used for both food and beer/wine tastes, and will also fill out a ballot to vote for their favorites (People's Choice Award) for the center-of-the plate Chefs competition, Michigan dessert, and MI college/university categories.
Teams will be provided a 10’x10’ booth space, and two tables, for service. Some electrical access will be available. Each team is responsible to furnish all recipe ingredients, and cooking equipment. Some host property equipment may be available.
Chef Teams competing in the "Taste of MI” Center-of-the-Plate Competition will be judged by both the guest attendees (awarding a "People’s Choice Award" in each category), and a selected panel ofjudges (“Judges Award”). The judges’ top two selections, based on points for overall taste, effective use of MI products, originality, and plate presentation, will go on to compete Saturday evening in a head-to-head, Mystery Basket competition. Colleges/Universities are in a separate category, this year. This one hour, two-team competition is the highlight to a property executed fund raising dinner.
Chefs challenge cook-off: The evening “Chefs Challenge” Cook-Off will be formatted similar to the "Iron Chef"™ TV show, as there will be some unknown MI "revealed" products which will be required to be included somewhere in the overall presentation, as well as a "kitchen" of basic staples available (shown to both teams after the Taste competition). The recruitment of culinary students, or other Chefs, to help in prep and/or compete onstage, is allowed. Competing Teams are limited to 4 people in the competition area during the Cook-Off. Teams can have one alternate (in case of injury or sickness).
Teams will be provided a 10’x10’ booth space, and two tables, for service. Some electrical access will be available. Each team is responsible to furnish all recipe ingredients, and cooking equipment. Some host property equipment may be available.
Chef Teams competing in the "Taste of MI” Center-of-the-Plate Competition will be judged by both the guest attendees (awarding a "People’s Choice Award" in each category), and a selected panel ofjudges (“Judges Award”). The judges’ top two selections, based on points for overall taste, effective use of MI products, originality, and plate presentation, will go on to compete Saturday evening in a head-to-head, Mystery Basket competition. Colleges/Universities are in a separate category, this year. This one hour, two-team competition is the highlight to a property executed fund raising dinner.
Chefs challenge cook-off: The evening “Chefs Challenge” Cook-Off will be formatted similar to the "Iron Chef"™ TV show, as there will be some unknown MI "revealed" products which will be required to be included somewhere in the overall presentation, as well as a "kitchen" of basic staples available (shown to both teams after the Taste competition). The recruitment of culinary students, or other Chefs, to help in prep and/or compete onstage, is allowed. Competing Teams are limited to 4 people in the competition area during the Cook-Off. Teams can have one alternate (in case of injury or sickness).
Professional Competition contact Chef Chris Kibit, CCE CHE at 906.227.1544 or ckibit@nmu.edu