Competitions and Championships

International Prince Edward Island Chef Challenge

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

2011 International Prince Edward Island Shellfish Chefs Challenge Winners

1st place - Chef Dave Mottershall, winner of $10,000.
Prince Edward Island- Redshores Racetrack & Casino

2nd place - Chef James Morse, winner of $2,500
Siren Hall, Michigan

The Contest

The Prince Edward Island Shellfish Chef Challenge is being held during the Prince Edward Island International Shellfish Festival. The competition will take place on Friday, September 16, 2011.

Results will be calculated as soon as possible by the judges. The top 2 finishing scores will then compete, within the same competition parameters, head to head on the main stage at the Festival Tent on Saturday, September 17, 2011.

Event Location:

The International 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 main course, utilizing 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), and Scallops.

Registration

Those chefs and cooks wishing to register for this event, must submit the completed online application form, accompanied with proof of certification.

All applications must be received no later than July 29, 2011.

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 | 
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Note: Due to limited food preparation space within the Culinary Institute of Canada , this challenge will limit the number of participants to 10 competitors.

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.

Each participant will be required to prepare:

• One entree (utilizing Prince Edward Island Shellfish as the main ingredient)

The Judges

The judging panel will consist of 5 culinary and food service professionals.

• 3 Tasting Judges
• 2 Kitchen Judges

Number of Servings

Each participant will be required to prepare 4 servings.

• 3 to tasting judges.
• 1 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
Friday, September 16, 2011

Black Box Release: 
The black box ingredients will be released the day prior to the competition. Thursday, September 15, 2011 at 5:00pm.

Competition Start Time 
Kitchens will be open to the competitors 1 hour prior to their start time. Competitors are only allowed to organize their stations and gather their food. NO cooking permitted. Cooking will begin 9:00 am.

Preparation Time: 
Each competitor will have only 40 minutes of preparation time to complete their 4 finished plates.
Security
All reasonable measures will be taken 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. The top 2 finishing scores will then compete, within the same competition parameters, head to head on the main stage at the Festival Tent on Saturday, September 17, 2011.

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 permitted to bring their own plates or any other type of vessel to be used in serving food. However, the organizing committee is not responsible 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
• Department of Agriculture
• Prince Edward Aqua Farms

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: $2,500 (Two Thousand Five Hundred Canadian Dollars)
Runners Up: $1,000 (One Thousand Canadian Dollars)

Chef Challenge Organizing Contact:

Chef Kevin Boyce
Chef Instructor

The Culinary Institute of Canada
902-894-6827 (phone)
902-894-6801 (fax)
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Festival Organizing Contact:

Tracy Stretch
Festival Manager
902-370-3397 (phone)
902-367-3486 (fax)
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