Great Taste Magazine

The Chefs de Cuisine Association is proud to feature the First competition in the US that features the top Chefs from the Military. This competition will be featuring SPAM® as an ingredient. SPAM® has a long relationship with our Armed Service & is credited to having helped win WWII by keeping the American Troops well fed. We pay homage to our Service Men, Women and SPAM® on July 4th. We implore all purveyors and companies to help out the Chefs de Cuisine Association of San Diego to make this one of a kind competition a resounding success.
Included in this competition series is the SOS competition. Anyone that has served will tell you what SOS is. Along with SPAM®, SOS has a long History with the US Armed Service as well. Never before have these two dishes been featured as the main ingredients of a Professional Culinary competition.
We are in need of some great prize package donations for the Military competitors and winners of this competition.Please Contact David Chenelle at: 619-248-0538 or cheflegere@cox.net

Published on: Jan 28, 2010

This competition will be co-hosted by two ACF Chapters, The Chefs de Cuisine Association of San Diego and The Chefs and Culinarian’s Chapter. This will be a two day salon featuring many chefs from the Southwestern Region of the United States. Separate sponsorships will be needed to help fund this event.

Please Contact David Chenelle at: 619-248-0538 or cheflegere@cox.net

Published on: Jan 28, 2010

Friday and Saturday, June 18th and 19th, will feature the Chefs from the San Diego Gas Lamp. Proteins will be provided for these four competitions. On Sunday the Best Damn Chef of San Diego will feature the first place winners of King of the Gas Lamp and the Board of the Chefs de Cuisine association will select four other top San Diego Chefs to compete against each other.

Please Contact David Chenelle at: 619-248-0538 or cheflegere@cox.net

Published on: Jan 28, 2010

Let’s get ready to ruuuuumble! The baking gloves are coming off as the best cupcake bakeries are squaring off and allowing you to pick the winner. Sponsored by CozmoCard, the event will feature LA’s best mini-cupcakes. The public and a panel of celebrity judges will each vote on their favorite cupcakes, culminating in the crowning of LA’s best traditional and non-traditional cupcakes.

Renaissance Hollywood Hotel
1755 N. Highland Ave.
Hollywood, CA 90028

Published on: Jan 28, 2010

Think you have the best restaurant website in town. Visit www.webbyawards.com to enter the contest to win. Deadline for early entries is October 30, 2009.

Published on: Sep 29, 2009

The Vilcek Foundation shall award a $25,000 prize to a young, foreign-born professional
in the culinary arts who has made notable contributions to the field at an early stage in his/her
career. In addition, four finalists will each be awarded $5,000. Chefs, artisans, and innovators are eligible to apply.

Applicants must be foreign-born and be 38 years old or younger. Only naturalized U.S. citizens or
green card holders are eligible to apply.

The Vilcek Foundation honors the contributions of foreign-born scientists and artists living and
working in the United States. The Foundation’s Creative Promise awards program, inaugurated
in 2009, expands on that mission by focusing attention on the extraordinary drive, talent, and
ingenuity new generations of immigrants bring to our culture, arts, and sciences.

Applications and more information are available from the Vilcek Foundation website, www.vilcek.org.

Published on: Jul 5, 2009

Each year, Pear Bureau Northwest honors seven professionals and their original pear recipes on its Web site: PearPanache.com. The Web site will showcase a different chef and their recipe every month from September 2009 – March 2010. Winning chefs will be awarded $1,000 and be featured in national publicity and media opportunities. Additionally, all professionals who submit a recipe will receive a pear prize package, including a pear slicer and a collection of recipe cards.To be considered for Pear Panache recognition, visit PearPanache.com to complete an online entry form and submit original recipes. All recipe categories, including Appetizer, Salad, Entrée, Dessert and Drink (alcoholic or nonalcoholic) are encouraged, and there is no limit to the number of recipes that an individual can submit. Recipes will be reviewed to ensure their usability for everyday home chefs, and graded on flavor, originality, use of other seasonal ingredients, and visual appeal. Entry deadline is July 31, 2009.

Published on: Jun 11, 2009

Save the Date! The 2nd annual Chili at the Beach in Downtown Huntington Beach will be held on Fathers Day presented by the Huntington Beach Downtown Business Improvement District. Activities include a chili-cook off on Saturday, a competition benefiting CHOC Hospital, prizes, childrens activities, entertainment, and Fathers Day Specials on Sunday!

For more information call: 714-845-8425

Published on: May 26, 2009

Your original menu item should use easily sourced, fresh ingredients that would be profitable for a restaurant to sell. Each entry must incorporate the cost of ingredients, and the remainder of the price it commands would be profit – in another word, cake. The winning recipe will be bold and flavorful, profitable for the operator, and affordable for the consumer. And the $10,000 prize? Well that’s pure icing for you. Each recipe must be an original entrée creation that serves 12-20, with a recommended menu price that does not exceed $15, and with food costs representing no more than 33% of your recommended menu price for your entry. Your entrée can feature any part of the menu – from breakfast to dinner – and must include at least one of the following three flavors of the TABASCO® Family of Flavors®: Original TABASCO® brand Pepper Sauce, TABASCO® brand Green Jalapeño Pepper Sauce, or TABASCO® brand Chipotle Pepper Sauce. Original, Green, Chipotle
To enter, you must be one or more of the following:
* A professional chef, sous chef, or lead line cook in a restaurant
* A professional chef, sous chef, or lead line cook at a non-commercial foodservice establishment
* A student at a professional culinary school

For more information visit: www.tabascofoodservice.com

Published on: May 19, 2009

Make your best muffin recipe meaningful in Share Our Strength’s fight against childhood hunger. Enter your favorite muffin recipe in Mimi’s Meaningful Muffin Search, April 1 – May 15, 2009. Mimis Cafe will feature the winning muffin on its summer menu and award the winner $1,000 in gift cards, and donate $1 to Share Our Strength for each Meaningful Muffin sold!

Published on: Apr 14, 2009

Eggland’s Best (EB) eggs, America’s No. 1 branded egg, is proud to return as the official egg of the Pillsbury Bake-Off® Contest this year. The brand joins a celebrated roster of new and returning eligible products and ingredients from nationally recognized brands including Fisher® Nuts, Jif® Peanut Butter and Crisco® Cooking Oil[i]. Creative cooks, ages 18 or older must enter online at www.bakeoff.com or www.quericavida.com between now and April 20, 2009 for their chance at the million-dollar grand prize. Only entries submitted via the web sites’ electronic form will be accepted.

Published on: Mar 24, 2009

PastryScoop.com is currently seeking entries from pastry chefs for their 2009 Golden Scoop Awards through Friday, May 8th. New this year: accepting nominations from industry professionals and the general public. Individuals can now nominate their favorite pastry chef, baker or confectioner through Thursday, April 30th. Chefs who have been nominated will be sent an invitation and submission form to compete in this year’s event.
Professionals are invited to submit entries in the five award categories:Best Dessert Menu – creativity, originality, balance, and overall appeal of menu concepts, Most Innovative Dessert – innovative use of flavor, ingredients, or technique in a plated dessert, Best Dessert Revival – adaptation of a classic in a plated dessert, Best Confection – overall execution and flavor of a candy or confection, Best Bakery Recipe – overall execution and flavor of a baked good. The top contenders in each category, as selected by PastryScoop.com, will present their creations in a blind tasting for a distinguished panel of pastry chefs and food industry professionals. Each winner will also be featured in Food Arts magazine and will receive a prize package that includes the choice of a class at The French Culinary Institute from a list generously provided by the school.

Please visit: www.PastryScoop.com to download an application form or call (888) A-PASTRY

Published on: Mar 24, 2009

Bravo’s passionate fans and affiliate partners nationwide will once again have the opportunity to interact with the No. 1 food show on cable, the Emmy and James Beard award-winning “Top Chef,” in a more grandiose and interactive way than ever before. The tour will feature a brand new state-of-the-art customized traveling 18-wheeler semi-truck, with an expansive space to accommodate more fans for each on-site demonstration. In each city, two select “Top Chef” chef’testants will host four live interactive shows, including three for fans in attendance and one private show for affiliate partners over one or two days. Cooking demonstrations, gourmet tips, show secrets, and food tastings will be highlighted on the “Top Chef” truck, the impressive self-sufficient moving vehicle equipped with power and water. The truck will expand outwards with its kitchen, stage, demonstration area and 60 seats, all under an enclosed canopy. Additional guests will be able to view demonstrations from outside of the seating area or from a 50″ plasma television in the activity area.
To sign up for free admission and learn more about “Top Chef: The Tour 2,” visit www.bravotv.com

Published on: Mar 24, 2009

An exciting Competition for professional chefs! Best of show wins $1,500 in prize money. First place appetizer, en tree and dessert wins $1,000 in each category. People’s choice wins $750. Entry deadline 5p.m. March 2nd, 2009.

Fantasy Spring Resort Casino Special Events Center

Indio, CA

www.datesaregreat.com

800.223.8748

Published on: Feb 10, 2009

Home cooks: Recipe entries should shine with great taste, health and convenience and should yield four to six servings. Fifteen home cook finalists will be selected to compete in the Mediterranean-like climate that is Sonoma, California, for prizes totaling $70,000 on September 23, 2009. One grand prize winner will receive $25,000, three category winners will each receive $10,000 and three runner-up winners will each receive $5,000 in cash prizes.

Industry Chefs rofessional restaurant chefs working in the San Francisco Bay Area and Sacramento metropolitan area counties are asked to submit their original, newly developed beef dish that best portrays “Sonoma-Style” cooking. Recipes should yield 24 servings. Six professional restaurant chef finalists will be selected from the San Francisco Bay Area and Sacramento counties to compete on September 21, 2009, when they will prepare and present their original “Best of Beef” dish in a private Chef/Media Team Challenge, for prizes totaling approximately $5,000. One grand prize winner will receive one paid registration and trip to the December 2009 Texas A&M University “Beef 101 Seminar”; one People’s Choice Award winner will receive one paid registration to the 2009 Culinary Institute of America’s Worlds of Flavor International Conference & Festival; and four first place winners will each receive $500 in cash prizes.

The National Beef Cook-Off requires entrants to enter recipes online at www.beefcookoff.org, or by postal mail to: National Beef Cook-Off Entries, ANCW, P.O. Box 3881, Englewood, CO 80155 by March 31, 2009. Mailed entries must be postmarked no later than March 31, 2009, and received on or before midnight April 7, 2009.

Published on: Jan 20, 2009

Texas Rio Star Grapefruit in Entrees, Salads, or Desserts.  Enter for a chance to win $5,000.  Sign up on the link below.  Deadline is February 15, 2009.

RioStarGrapefruit

Published on: Jan 6, 2009

Featuring California Dates.
An exciting competition for Professional Chefs.
Entry Deadline: 5:00 p.m. Feb. 29th, 2008
Sunday April 27th, 2008
800.223.8748
www.datesaregreat.com

Published on: Feb 28, 2008

Purple Beverage Company is inviting Professional and amateur bartenders nationwide to submit their best Purple-Based cocktails for a chance to win a weekend for two on Miami’s fabulous South Beach.
Entries must be submitted by May 31st, 2008
www.drinkpurple.com

Published on: Feb 27, 2008

Diamond Crystal Kosher Salt Calls for Entries.
Contest Deadline: May 5
www.diamondcrystalsalt.com

Published on: Feb 20, 2008

www.cookinglight.com

Published on: Feb 20, 2008