CALA CHEF CHALLENGE
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Cooking competitors will choose in which “flight” to participate and must submit an application and application fee in order to participate. Contestants must make the following: ONE complete portion for Show Display and THREE complete portions for tasting by judges.
The applicants must submit their completed application with payment to be confirmed for the competition. Each community may only submit one entry for the morning flight (Seafood or Meat) and one entry for the afternoon Dessert flight.
Chefs are welcome to register a MAXIMUM of two Assistant Chefs to help with anything EXCEPT food preparation and cooking. The charge for Assistant Chefs is $50 each and includes lunch.
A badge will be provided for the Assistant Chefs which must be worn during the event. Gloves must be worn at all times during the competition. No tasting with fingers; chefs must use the two spoon methods for tasting.
Chefs do not have access to the Aqua Turf kitchen for any purpose. If you need something, please see Chef Bob Hattar or Jane Wisialowski, CALA Conference Manager, and they will be happy to assist you. Any equipment a competitor wishes to bring, which is not listed, must be pre-approved by Chef Hattar prior to the event.
The Aqua Turf Club is located at 556 Mulberry Street, Plantsville, CT 06479. Please contact Jane Wisialowski, CALA Conference Manager, at 860-575-1012 or [email protected] if you have any questions.
SCHEDULE
SEAFOOD FLIGHTS
7:30-8:00 Seafood Flight Chef Teams arrive and proceed to their assigned stations to unload supplies. Make sure to bring your sanitizing buckets!
8:00-8:15 Seafood Chefs Meet with Lead Judge Bob Hattar to go over competition rules and any questions
8:15-8:30 Seafood Teams set up – Mise en place
8:30 Seafood Teams begin to cook – teams have 45 minutes to prepare their entrees
9:15 Seafood Teams begin plating. Plates must be presented by 9:25
9:25-9:35 All Seafood teams must clean up and move all their supplies to their cars. Stations must be fully vacated by 9:35 so that the Beef teams can move in
MEAT FLIGHTS
8:45-9:15 Meat Flight Chef Teams arrive and unload supplies in the storage area located in the main foyer. Make sure to bring your sanitizing buckets!
9:20-9:35 Meat Chefs Meet with Lead Judge Bob Hattar to go over competition rules and any questions 9:35-9:50 Meat Teams set up – Mise en place
9:50-10:40 Meat Teams begin to cook – teams have 50 minutes to prepare their entrees
10:45 Meat Teams begin plating. Plates must be presented by 10:55
11:00 All Meat teams must clean up and move all their supplies to their cars. Stations must be fully vacated.
ALL CHEFS
10:15-11:30 Attendees will vote for People’s Choice morning flight presentations
11:30 People’s Choice voting closes. All are welcome to attend the Keynote Address
11:30-12:30 Judges meet to select Chef winners for morning flights/tally People’s Choice winners
1:00 CALA Chef Challenge Award winners for Seafood and Meat Flights will be announced during lunch
DESSERT FLIGHTS
1:15-1:25 Dessert Flight Chef Teams proceed to their assigned stations to unload supplies. Make sure to bring your sanitizing buckets!
1:25-1:35 Dessert Chefs Meet with Lead Judge Bob Hattar to go over competition rules and any questions
1:35-1:45 Dessert Teams set up – Mise en place
1:45 Dessert Teams begin to cook – teams have 30 minutes to prepare their entry
2:15 Dessert Teams begin plating. Plates must be presented by 2:25
2:25-2:35 All Dessert teams must clean up and move all their supplies to their cars.
3:15 CALA Chef Challenge Award winners for Dessert Flight will be announced during at the Closing Reception.
Refreshments and Champagne toasts served during reception.