Good luck and may the best chef team win!

Competition Dining Series 2015 Rules

  • The Number One Rule in Competition Dining is...HAVE FUN!
  • Tournament will be a Single Elimination Bracket Series
  • Chefs must be a team of three dressed in kitchen uniform
  • One flex cook allowed per team (so long as they don't compete on another team)
  • Featured Ingredients will be revealed on the day of each competition (teams agree to confidentiality)
  • Each Chef must create three dishes incorporating featured ingredients (may be any type of dish, appetizer, entree, dessert)
  • Chef teams may not cook dishes from their own restaurants menus (ex. signature dishes or items). This is where honesty and integrity make good sportsmanship.
  • No written documentation may be used (i.e. recipes) other than basic ratios such as the ones referred to here http://www.auxmaillesgodefroy.com/cooking_ratios 
  • Teams may only use ingredients provided by Pate Dawson/Southern Foods. Proteins and high cost items will be allocated by Chef Ref. More ingredients will not be available due to ruining original product given
  • Teams should arrive at 10:30am to designated location. Day Preparations will take place from approximately 11:30am to 6:00pm (lunch provided for Chef teams)
  • Each team may bring their own small equipment and is subject to review by Chef Ref and must be made available for competitor's use as well. Chef Ref reserves the right to restrict equipment for any reason
  • Guests will arrive at 6:00pm, dinner service will begin around 7:00pm and conclude around 9:30pm
  • Order of courses served will be determined by the Chef Ref and agreed to by competing Chefs as to best accommodate the guests
  • Judging will be done by all guests along with a panel of selected media and culinary professional judges from an app on their mobile devices. Limited loaner devices are available. 
  • Each course is to be judge on the merits of the food alone based on presentation, aroma, flavor of overall dish, flavor of featured ingredients, execution, creativity, use of featured ingredients and accompaniments. 
  • Guests will be instructed how to judge based on Competition Dining Series judging criteria
  • Winner of each competition will be determined at the end of the evening
  • Winners will advance in the bracket to the finals and compete for grand prize of $2000. Final Fire Grand Prize $4000 (w-9 must be filled out and a 1099 tax form will be issued at the end of the year to recipient)
  • Runner Up will receive $500. Final Fire Runner up $1000.
  • All  Competition Dining Events are held under the exclusive supervision of a referee known as the "Chef Ref" and will be executed in accordance with the following rules.

GENERAL

  • Good sportsmanship, sanitation and organization will be the prevailing attitude throughout the competition.
  • All cooks/teams will play by these rules and, where necessary, any supplemental rules stipulated by the Competition Dining Series Organizers.
  • The interpretation of these Competition Rules, in relation to a specific event, will rest with the Competition Organizers, whose decisions shall be final and binding. Protests after the fact will not be considered.
  • Any cook/team/judge who, during the course of any event, fails to comply with any of these Competition Rules, will be subject to disqualification from that event.
  • Gambling is neither permitted nor sanctioned.
  • Our voting system is designed to address any anomalies and errors.
  • Series' scores will be weighted 70% Diners and 30% Pro Guest judges.
  • Final Fire scores will be weighted 50% Diners and 50% Pro Guest judges.
  • We reserve the rights to change the rules any time at our discretion.