CHEF GUIDELINES 

BECOME A FEATURED CHEF

The heart and soul of the '08 Chefs Challenge are the dedicated and creative culinary talents of both amateur and professional chefs in Wyoming.  Be a part of the action by volunteering to be a featured chef at this 2^nd annual special event.

WHO CAN PARTICIPATE?

Anyone interested in sharing their culinary talents are invited to participate.  You can represent your business as its sponsored chef (great marketing opportunity), or you can participate as an individual in either the professional or Amateur categories! Teams are also welcome - think about organizing family, friends, church groups, or co-workers to join you in creating your dish.

WHY PARTICIPATE?

Whether a fun activity or an opportunity to compete - the 2^nd annual ROCK'n RIVER Chefs Challenge will be a wonderful way to showcase your culinary talents.  In addition, you will be supporting a worthy cause:  promoting employment opportunities for young people with disabilities through the MentorABILITY program.  Chefs can use this as a marketing opportunity for their business by use of decorations, coupons, and advertising material at their table.    

MENU CATEGORIES

6 menu categories will be featured - chefs are invited to select from the following:

1. Appetizer  

2. Main Entree 

3. Soup/Salad/Side Dish

4.Bread

5. Pasta

6. Dessert

PARTICIPATION REQUIREMENTS

Each chef is requested to register by April 25, 2008 for their preferred menu category.  Each chef will be required to prepare 200 individual samples for the evening of the event.  Each chef will be provided with an individual serving table at the events complex, and will be responsible for distribution of servings during the event.  The chef may be on hand for this, or may have representatives perform that service.  Chefs will be required to submit a recipe for the Chef Challenge Cook book. Chefs will have their photo taken at their business or place of choice.  Photos will be used for the cookbook, power point presentation (displayed during the event) and a banner over the chef's table during the event. The chef may decorate their own serving table; a prize will be awarded for the best display table.  Chefs are welcome to distribute coupons or marketing material at their table.  Chef's tables and servings may be set up between 7:00 am and 5:00 pm.  Judging will take place starting at 5 p.m. prior to the start time of the event at 7:00 pm. Each category will be judged at a staggered schedule which will be given to the chefs prior to the event. The first 50 chefs registered for the event will receive an apron with event logo on the night of the event.  All chefs will be given a white plate/bowl for their presentation piece to the judges.  Please, no pre-packaged foods.

FACILITIES AVAILABLE

The Sweetwater County Events Complex has a full-line licensed kitchen with display cases, coolers, freezers, ranges, grills, convection ovens and standard ovens, as well as a dishwasher and sink facilities which will be available to participating chefs one day before the event, starting at 7am on Thursday, May 1st- should kitchen be needed for food preparation. Kitchen facilities are inspected and approved by the Sweetwater County Board of Health. Chefs may also prepare their dishes off site in licensed kitchen facilities and manner consistent with approved health department directives. Each chef will be given a 8' x 30" table with a table cloth. Chefs may decorate their table any way they desire and have brochures, business cards, coupons or other material for guests of the event.  Electrical outlets are available from ceiling.  Chefs will need to inform committee about any additional utility needs. Tables with at least 200 menu samples are to be completely set up by 6:30 p.m. the night of the event.  Samples may be prepared "live" in front of guests or prior to the start of the event.

COOKBOOK

Each chef will be featured in the Rock'n River Chef Challenge Cook Book - with their photo and recipe and business/bio as applicable.  The organizing committee prefers that chefs submit the recipe they prepared for the ‘challenge', however if this recipe can not be disclosed, chefs may submit another favorite recipe for the cook book.

PRIZES

Prizes will be awarded for Amateur Division and Professional Division in each of the 6 categories: Appetizers, Main Entrées, Salads/Soups/Side Dishes (one category), Breads, Pastas, and Desserts.  Winners will be determined and announced during the evening. Winning chefs will be asked to display their award on their table and to explain their menu choice to the audience.  Each amateur and professional winner will be awarded a professional German made Knife. In addition, each winner from the professional division will be honored with a beautiful engraved crystal platter to display in their business.  There will also be an award for ‘Best in Show' and a prize for "Youth Division" which is open to any young Chef under age 18.  Youth will be asked to compete in their food category and then against each other for the Youth Division prize. Winners of all divisions will be invited to showcase their recipe on Good Morning Wyoming, K2TV, in Casper and ‘Best in Show' is invited to share their recipe on the Salt Lake City KUTV- ‘Fresh from the Kitchen' segment at noon.

HOW TO REGISTER

Contact Beth Whitman at (307) 362-3339 or e-mail: RS-BLN@vcn.com to register for the event. You can also register on-line at http://www.yourbln.com// then click on Rock Springs.  If you are unable to be a chef but want to help - we would appreciate your assistance as a much-needed volunteer!  Thank you for your interest! 

UPON REGISTRATION

Chefs will be contacted and given a chefs packet containing: time schedule for event, coupons from local grocery stores and presentation plate. In addition, each chef will be asked to contact Carlo at the Rocket Miner, 362 3736, to schedule a photo shoot.  If you have any questions, please call Beth Whitman at (307) 362-3339.