Competitions and Championships

Real Cream

2009 Cream International Chowder Championship

Chefs from across North America compete for the title of Milk International Chowder Champion and a $2000 cash prize.

2010 Cream International Chowder Championship Winners

2009 Cream International Chowder Championship

1st Place - Chef Shawn Loving
Detriot, Michigan

2nd Place - Chef Duane Lepine
Ottawa, Ontario

3rd Place - Chef Ross Munroe
Charlottetown, PEI

THE CONTEST:

Agri-Food Canada
Champion Coin

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:

  • $2000 for the Winning Chowder; $500 for second-place standing.
  • Right to use the 2010 Cream International Chowder Championship seal on menus and other promotions as they relate to the winner’s business.
  • Winner and winner’s business receive profile on the festival website and a link to the winner’s place of business for the year 2009/2010.
  • Picture and name recognition on the 2010 Festival Brochure and other marketing materials as deemed appropriate by Festival Marketing Director.

PRE-REGISTRATION:

All interested Chefs & Cooks must pre-register no later than September 3, 2010
by mailing, emailing or faxing the registration form to:

Prince Edward Island International Shellfish Festival
P.O. Box 972
Charlottetown, PE C1A 7M4
Phone: 1-866-955-2003
Fax: 902-892-5486
Email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

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:

  • The seafood component of the registrant’s chowder must contain any of the following Prince Edward Island only shellfish and seafood from the following list: Prince Edward Island flounder, haddock, cod, hake, bar clams, soft shell clams, oysters, cultivated mussels, quahogs, lobster, scallops, halibut, salmon, rock crab and snow crab. No other seafood or shellfish protein components are permitted. This includes items such as canned or bottled clam broth.
  • Chowder has to be a traditional Cream-based chowder and feature Canadian Dairy Products from Canadian cows.

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.

  • The registrant’s chowder must contain either Prince Edward Island Mussels and/or Oysters along with any others from the above list of seafood or shellfish from Prince Edward Island.
  • If potatoes are in the recipe, must be Prince Edward Island Potatoes.
  • Presentation materials and/or product (i.e. garnishes, etc.) are permitted (see scoring for points on presentation).

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:

  • 3 white onions
  • 12 PEI potatoes (only PEI potatoes are permitted in this competition)
  • 6 large carrots
  • 1 bunch of celery
  • 2 each red and green peppers
  • 1 small bunch each fresh thyme, flat leaf parsley, tarragon, rosemary and chives
  • 750 ml dry white wine
  • ½ lb salted butter
  • 250 ml olive oil
  • 250 ml canola oil
  • 2 liters heavy cream
  • 6 liters homogenized milk
  • 3 liters fish stock
  • 2 liters light chicken stock
  • 8 slices smoked bacon
  • 1 head garlic
  • 1 lb all purpose flour
  • ½ lb unsalted butter
  • Canadian Cheese
  • Iodized salt, ground black pepper, ground white pepper and assorted dried herbs and spices.

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 EQUIPMENT

Competitors 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:
Flavor: 1-20
Consistency: 1-10
Appearance: 1-10
Overall Appeal: 1-10
Total Score: 50 points

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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