The following are the general judging criteria for each cooking competition:

Judging the North &. South “Taste” Competition:

Overall Taste (appropriateness, balance, flavors, effective combinations, etc)	15 points
Effective use of Michigan products (features MI products, effective applications, etc.) and MI brew/wine match.	15 points
Originality/Uniqueness (creativity in application, flavors, usage of products and pairings)	10 points
Presentation/Appearance (display plate attractiveness)	10 points

  
 Judging the North vs. South Competition:

Overall Taste	20 points
Creativity/Uniqueness of use of MI products, particularly “revealed “items	20 points
Presentation/Appearance of Courses	10 points

General Process of, and Support at, Competitions:

Some coordinated Resort support services will be available for both stages of the competition, (ovens, cold storage, prep area, Service-ware, etc.), but are as needed and as available.   Competitors for the “Taste” should plan to come “self-contained” for service (i.e. chafers, utensils, etc.), and should bring  prep items needed (cutting board, knives, etc) so as to avoid any shortages.   Please coordinate your arrival and needs with Chef Christopher Kibit, CCE CHE, at 906.227.1544 or ckibit@nmu.edu. Some Michigan culinary and hospitality students will be available to assist in your prep, set-up, and service needs.   More info will be available closer to the competition date.

Regional Winners:

The winning teams from each respective region at the “Taste” Competition, (determined by the total of the appointed judges scores), will be able to field a team of up to 4 members for the “North vs. South” competition.   The one hour competition will be the featured “entertainment”, competing (stagger start) on a stage during the fund-raising multi-course meal, with each team expected to present up to six plates of each of their courses (for the judges and a display table)  utilizing the products available. A basic common kitchen of produce and starches (as well as maybe a protein) will be available.   Some MI based products (protein, and/or fish, fruit, vegetable, starch, plus flavoring ingredients) will be “revealed” during the “North vs. South” segment, and will be required to be used as part of the courses presented. 
 
The "North vs. South" competing teams will be allowed to bring and use only three items NOT in the common stock, during the competition.   Teams are allowed to bring their own hand tools and basic equipment (i.e. strainers, etc) to use during the competition, if they wish.  

Some basic prep will be allowed prior to the Iron Chef competition (i.e. chopping of some vegetables, etc), but a majority of the products are to be processed during the one-hour competition.

The stage equipment available during the competitions will be limited…the items available will include things such as several portable table top burners, a pizza oven, a microwave, a portable grill top, mixers, hand-held emulsifiers, a fry-daddy, and a few other table top items.  Some main kitchen (not in the competition area) support will be available.