2009 Hottest Chef’s Competition – Tabasco


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 entree 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 entree 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

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