Competitions and Championships

International Prince Edward Island Chef Challenge 2010

Local, Regional, National and International Chefs and Cooks will be invited to participate in the International PEI Shellfish Chefs Challenge and compete for a $10,000 cash prize.

2010 International PEI Shellfish Chef's Challenge

2009 International Prince Edward Island Shellfish Chefs Challenge Winners

1st place - Andrew Stevens
Moncton, NB

2nd place - Roger Andrews
St. Johns, Nfld

3rd place - Fransesco Riccoto
Scottsdale, Arizona

The Contest

The fifth annual Prince Edward Island Shellfish Chef Challenge is being held during the Prince Edward Island International Shellfish Festival. The Shellfish Festival is excited to be able to be associated with this venue again and the competition will take place on Saturday, September 18, 2010.

Event Location:

The International Prince Edward Island Shellfish Chef Challenge will take place at the Culinary Institute of Canada, 4 Sydney Street, Charlottetown, Prince Edward Island.

Who Can Participate?

The event is open to any chef or cook that is currently working in a restaurant, hotel, resort, and/or other food service establishment. Each participant must hold a valid Red Seal issued by the Department of Industry or equivalent.  Each participant must be 18 years of age or older at the time of the competition.

The Participants

Local, regional, national and international chefs and cooks will be invited to formally register and to personally participate in the preparation of one appetizer (excluding soups), one main course, and one dessert.  Appetizers and main courses must utilize Prince Edward Island Shellfish as the main component. 

Note: Prince Edward Island Shellfish includes: Lobster, Rock Crab, Mussels, Malpeque Oysters, Clams (Soft Shell, Hard Shell, and Bar Clams), Scallops, and Shrimp.

Registration

Those chefs and cooks wishing to register for this event, must submit the completed application form, accompanied with suggested recipes and photos for one appetizer (excluding soups) and for one main course.

Since the competition will follow a Black Box format; the submitted recipes may or may not be used in the competition. The recipes and photos are to be used for selection purposes. However, all recipes will remain the property of Department of Development and Technology of Prince Edward Island Business Development.

All applications, recipes and photos must be received no later than July 15, 2010.

Please mail entries to:
The Culinary Institute of Canada
Attention: Chef Kevin Boyce
4 Sydney Street, Charlottetown, PE, Canada C1A 1E9
Tel: 902-894-6827       Fax: 902-894-6801
E-mail: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Due to limited food preparation space within the Culinary Institute of Canada, this challenge will limit the number of participants to 18 (eighteen) competitors.

Participant Selections

The submitted recipes and photos will be presented to a panel made up of Prince Edward Island Association of Chefs and Cooks members.  This panel will choose 18 applicants based on, but not limited to, the following:

• Presentation
• Originality
• Level of difficulty
• Nutrition/composition
• Creative use of Prince Edward Island shellfish

Selected participants will be contacted by August 14, 2010.

Requirements

The competition will follow a Black Box format. The Black Box ingredients will be released 24 (twenty-four) hours prior to the competition start time. A par stock/ingredient list will be released 2 (two) weeks prior to the competition date.

Each participant will be required to prepare:

• One appetizer (utilizing Prince Edward Island Shellfish as the main ingredient)
• One entree (utilizing Prince Edward Island Shellfish as the main ingredient)
• One dessert (utilizing par stock ingredients only)

The Judges

The judging panel will consist of 9 (nine) culinary and food service professionals to be announced soon.

• 6 (six) Tasting
• 3 (three) Kitchen

Number of Servings

Each participant will be required to prepare 6 (six) servings of each course.

• 2 (two) to tasting judges.
• 3 (three) to invited guests
• 1 (one) to a show/display table

Judges Criteria

All judging information will be sent out prior to the competition.

Additional need to know information:

Competition Date
Saturday, September 18, 2010

Par Stock Release
The par stock will be release 2 weeks prior to the competition.

Black Box Release
The black box ingredients will be released the day prior to the competition. Friday, September 17, 2010 at 5:00pm

Competition Start Time
Kitchens will be open to the competitors at 8:00 am. Competitors are only allowed to organize their stations and check their food orders. NO cooking permitted. Cooking will begin 9:00 am

Preparation Time
Each competitor will have 4 hours of preparation time. There will be 30 minutes between courses e.g. Appetizer must leave the kitchen at 1:00pm, main course must leave the kitchen at 1:30pm, and the dessert must leave the kitchen at 2:00 pm.

Security
All reasonable measures will be taken to for security of any personal belongings and/or equipment. The committee will NOT be responsible for any items that are lost, stolen, and/or damaged.

Results
Results will be calculated as soon as possible by the judges. There will be an awards dinner presentation the evening of the competition. All competititors must be present at this dinner.

Please note that the first, second, and third place winners will be requested to attend an additional public presentation on Sunday September 19, 2010 at 2:00 pm

Equipment
The Culinary Institute of Canada has very modern kitchens. Please inquire about any special Equipment before bringing your own. The committee reserves the right to limit the amount of equipment brought in. This year competitors ARE permitited to bring their own plates or any other type of vessel to be used in serving food. However, the organizing committee is not resposible for items that are lost, stolen or misplaced.

The Event Partners

• PEI International Shellfish Festival Organizing Committee
• Culinary Institute of Canada
• Prince Edward Island Business Development
• Department of Fisheries, Aquaculture and Rural Development of PEI
• Prince Edward Aqua Farms
• Ocean Choice International

Accommodations/Travel

Two nights accommodation will be provided at the to all competitors. Airfare, all other means of travel, food allowances, etc…will NOT be provided.

Prizes

First Place: $10,000 (Ten Thousand Canadian Dollars)
Second Place: $2,000 (Two Thousand Canadian Dollars)
Third Place: $1,000 (One Thousand Canadian Dollars)

International Prince Edward Island Shellfish Chef Challenge Gala Dinner

5 course gourmet meal - tickets required
Tickets:$100 (only 175 available)

Organizing Contact

Chef Kevin Boyce
Research and Development Chef
The Culinary Institute of Canada
902-894-6827 (phone)
902-894-6801 (fax)
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