Night O’ Chocolate Pastry Chef Competition

When: Tuesday, April 26, 2011

6:00 to 8:30 PM

Chocolate Competition Established To Raise Funds For International Women’s Programs

WHAT: Filling a desperate need to support programs that help women and girls become leaders in their communities and governments and have access to an education. Our programs currently serve women in Africa, Central and South America, the Middle East, and across the United States.

WHERE: The Samuel Gompers Room at AFL-CIO, 815 16th Street, NW,

Washington, DC 20006

WHEN: Tuesday, April 26, 2011, 6:00 PM to 8:30 PM

CONTACT: Barbara Ferris: (202) 530-0563 Email: info@iwdc.org

For more information about IWDC and WREI and our programs, please visit our websites http://www.iwdc.org/ and www.wrei.org

A. CONTESTANTS

1. All competitors must be or have been professionals responsible for cooking in restaurants, hotels, catering companies, institutions, bakeries, or in some way affiliated in the food industry where meals are served to paying customers; attending or teaching in a culinary school and writing about cooking. Contestants must be over the age of 18 as of January 30, 2011.

B. JUDGING CATEGORIES

2. Contestants may compete in only one of two categories: Desserts and breads made with chocolate OR drinks and other dishes made with chocolate. Desserts and breads made with chocolate may include cakes, pastries, yeast-risen breads, quick breads, soda breads, cookies, ice cream, sorbet, molded chocolates, truffles or other poured or shaped chocolates, meringues, tarts, etc.

3. Drinks and other dishes made with chocolate may include specialty, non-alcoholic drinks that are unique (no hot chocolate please), alcoholic drinks, and savory dishes where chocolate is an important ingredient, such as molé.

C. ENTRY REQUIREMENTS

4. All contestants are responsible for providing tasting samples for seven judges, a presentation sample (not to be eaten) for the judges and public presentation, and 400 small samples of their entry for the public to taste. The small tastings are just that-small little tastes so that ticket holders can taste the selection entered, this may be in a more revised or simplified form in order to reduce the labor involved in replicating complex recipes or preparations.

5. Each contestant must complete and mail in their application, recipe, photograph, and biography no later than April 15, 2011.

D. JUDGING RULES AND AWARDS

6. Each entry will be judged on taste, texture, appearance, presentation, technical skill, and artistic expression. It is not mandatory but suggested that the recipe be one that could be attempted by the home cook-many of the people attending the event will be “Chocoholics.”

7. There will be approximately five judges including professional chefs and/or pastry, food writers, Members of Congress, and celebrity judges. The judging is done by secret ballot, with each dish assigned its own number to prevent any judge from knowing who submitted each entry.

8. There will only be one winner and that person will receive a gift basket of products, services, and gift certificates valued at $500 dollars.

E. EQUIPMENT & SUPPLIES

9. Each contestant must provide transportation to and from the venue and insure that all food is stored, packed, and transported in safe and sanitary condition.

10. Each contestant may bring two helpers to help set-up and run their table during the competition and public tasting.

11. Volunteers will be available to help with set-up and breakdown, but contestants should come prepared, organized, and on time.

  • 12. All paper plates, napkins, eating utensils, cups, etc. will be provided by the hosting charities.13. Each contestant is responsible for providing two white, 90X132 tablecloths to cover two 30X72 rectangular tables to the floor, plus any additional table draping they choose.

    14. Each contestant must bring their own, display platters, serving platters, knives, cake and pie servers, chafing dishes, table decorations, flowers, backdrops, coolers, holding boxes, rags, and service and cleaning supplies. No kitchen space or electrical outlets will be available so contestants should come with coolers.

    14. Each contestant must arrive with their entry ready to serve, presented to the public and ready for judging and tasting. If any part of the entry must be heated, cooled, etc. the contestant is responsible for arriving with the appropriate storage, equipment, etc.

    15. Any and all questions regarding logistics set-up, breakdown, space allowance, site-plan, etc. should be directed to Barbara Ferris. She will be working with the staff at AFL-CIO to help you make the on-site preparations as painless and fun as possible.

    Please do not hesitate to ask any question no matter how small-we want you to enjoy yourself and get to share your talents with a much wider audience.

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