High School Participation

Submission:   Any Michigan High School can submit recipes for consideration to enter the "Future Chefs" Challenge Taste if Michigan Competition. Entries submitted (more than one entry is allowed) are to include detailed recipe descriptions for the competition chosen protein(s) and your Pastry choice, featuring Michigan products.

To apply, complete the competition application available (on page 2), and submit (along with recipes) to Chef Dennis Crissman at dacrissman@boyne.k12.mi.us or 231-439-8153. Each entry is to include an original recipe for protein appetizers.

Selection: Teams chosen, to compete in the "Taste of Michigan" High School competition from the applications submitted, will be determined based on a combination of entry date (first-come, first-served) and recipe entry quality, variety, creativity of products presented.

The Taste: The “Taste of Michigan” High School Competition on Friday, April 20th, will expect competing teams to present approximately 200 "sample-sized" (2 oz.) portions (depending
on the amount of schools that compete) of their selected entry recipe to guests from around Michigan and the Midwest, as well as to a team of judges. All High School entries will be pro-vided with the protein that will be used in their appetizers: for 2012, the protein will be chicken and sausage. Michigan Ingredients for the pastries choice will be at the discretion of the school.

The Competition: Teams will be provided, a 10’x10’ booth space, and two tables, for the two-hour competition (6:00 – 8:00), table covering, plates and disposables.   Some electrical access will be available.   Each team is responsible to furnish all recipe ingredients except the protein, utensils, and cooking equipment. Some host property equipment may be available.

Judging: A selected panel of judges will judge Teams competing in The “Taste of Michigan” High School Competition. Judges will be evaluating overall taste and the effective use of the protein products, originality, and the presentation/appearance of display plate. The pastry products will be judged by people’s choice.

Some culinary and hospitality students may be asked to help on Saturday with the professional chef’s prep, set-up, and service needs more info will be available closer to the competition date.

Rules and Judging Criteria

Submission Form