Competitions and Championships
2009 Cream International Chowder ChampionshipChefs from across North America compete for the title of Milk International Chowder Champion and a $2000 cash prize. 2010 Cream International Chowder Championship Winners
1st Place - Chef Shawn Loving 2nd Place - Chef Duane Lepine 3rd Place - Chef Ross Munroe THE CONTEST:
The Cream International Chowder Championship is open to any chef or cook that is currently working in a restaurant, hotel, resort and/or food service establishment outside of PEI. Each participant must hold a valid Red Seal issued by the Department of Industry or equivalent. Must be 18 years of age or older at time of competition. The 1st place winner of the 2010 Cream International Chowder Championship and 2010 PEI Potato Seafood Championship receive an automatic buy into the 2010 Cream International Chowder Championship. COMPETITION MANDATE:To show the public the many ways to enjoy PEI oysters, mussels, Canadian Dairy Products, and other Island shellfish, and above all to have a good time! THE PRIZE:
PRE-REGISTRATION:All interested Chefs & Cooks must pre-register no later than September 3, 2010 Prince Edward Island International Shellfish Festival Typed recipes must be supplied to the Prince Edward Island International Shellfish Festival at time of registration. The Prince Edward Island International Shellfish Festival maintains the right to use WINNING recipes in festival promotional activities and will acknowledge chefs accordingly. All Chefs & Cooks entering the championship must possess a red seal designation or equivilant designation and submit a copy with registration. Registrations are limited and based on a first-come; first-served basis. Late registrations will only be considered if space in the competition is available. ACCOMMODATION:Two (2) nights complimentary accommodation will be provided to off-Island chefs upon review and acceptance of application by committee. Once approved, all accommodation reservations will be made by the chowder co-ordinator. Incidentals are the responsibility of the visiting chefs/cooks. THE COMPETITION:The Cream International Chowder Championship will take place Sunday, September 19, 2010 at 1:15 p.m. Please arrive a minimum of one hour in advance for necessary preparation/set-up time. THE VENUE:The event will take place at the Prince Edward Island International Shellfish Festival Main Tent located on the Historic Charlottetown Waterfront at the foot of Great George Street. THE CHOWDER:
Each registrant must inform Chef Hans Anderegg, from the chowder committee, of their seafood choices and quantities from the above list no later than September 3, 2010. This request can be e-mailed to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it . Once confirmed, registrants are not permitted to change their requests. The head judge reserves the right to limit quantities of protein requests for 5-7 liters of chowder.
Entries must be prepared in advance using the above criteria and ready to reheat on the spot. Please come well in advance to allow enough time to reheat your chowder so it is ready for the start. A cooking surface to reheat will be supplied, as well as the cups and spoons needed for people to sample your entry will be made available. There will not be access to full kitchen facilities, but final ingredients can be added on site. Five to seven (5–7) litres of chowder for judging and sampling must be prepared. A cooking surface for re-heating and a nine (9) litre Paderno Pot will be provided. Assistants to help set-up and serve are welcome. Proper practices to ensure food safety in the preparation, storage and transportation of your chowder must be observed. Each registrant will also be provided with a market basket of ingredients. This basket is enough to create a traditional cream based chowder. Each registrant may then, if they wish, supplement their basket with their own signature ingredients (except seafoods and shellfish), at their own discretion and expense. This basket includes:
ATTIRE:The competitor's attire and demeanor shall be in keeping with the occasion, representing themselves, their business, their province, state or country and any sponsoring organization to the best of their ability. THE EQUIPMENTCompetitors are allowed to utilize their own equipment during preparation but all chowders must be served in a 9-litre Paderno pot and soup bowl that will be provided. JUDGES:There shall be at least three judges who shall have considerable experience and/or knowledge of food preparation and service. Chefs are advised to prepare a minimum of five (5) judging plates including any garnishes. SCORING:Each entry will be judged on the following points and criteria: THE WINNER:The scores from each judge will be tallied by the Head Judge, and the highest total score will be announced by the Master of Ceremonies as the winner of the 2010 Cream International Chowder Championship at 5:15pm on Sunday, September 19th. The winner will receive the right to use the Cream International Chowder Seal for promotional purposes until September 2011. |
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Cream International Chowder Championship 

