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Champion- $10,000.00 prize
Chef Peter Dewar
2nd place - $2000.00 prize
Chef Roger Andrews
3rd place - $1,000.00
Chef Markian Shafransky
Tasting Judges:
Chef Craig You dale, Culinary Institute of Canada
Chef Professor Virginia Marr, The Niagara Culinary Institute
Chef Michael Pivoney, Executive Chef who resides in Chicago
Heather White, Food Editor, Saltscapes Magazine
Chef Thierry Daraize, Columnist, Le Journal de Montreal
Andrew Chase, Food Editor, Homemakers Magazine
Kitchen Judges:
Chef Pam Good, Culinary Institute of Canada
Chef Andrew Morrison, Dalvay by the Sea
Chef Jeff McCourt, Top of the Park Dining Room & Fractions Lounge
The fourth 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 15, 2007.
The International Prince Edward Island Shellfish Chef Challenge will take place at the Culinary Institute of Canada, 4 Sydney Street, Charlottetown, Prince Edward Island.
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.
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.
Those chefs and cooks wishing to register for this
event, must submit the completed
application form or apply
online, 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 Prince Edward Island Business
Development.
All applications, recipes and photos must be received no later than June 30, 2007.
Please mail entries to:
The Culinary Institute of Canada
Attention: Chef Allan E. Williams
4 Sydney Street, Charlottetown, PE, Canada C1A 1E9
Tel: 902-894-6820 Fax: 902-894-6801
E-mail: awilliams@hollandc.pe.ca
Due to limited food preparation space within the Culinary Institute of Canada, this challenge will limit the number of participants to 18 (eighteen) competitors.
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 July 14, 2007.
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 judging panel will consist of 8 (eight) culinary and food service professionals to be announced soon.
» 6 (six) Tasting
» 2 (two) Kitchen
Each judge MUST provide a brief biography (200 words max.) and a .jpg photo of themselves.
Each participant will be required to prepare 10 servings of each course.
» 3 (three) to tasting judges.
» 6 (six) to invited guests
» 1 (one) to a show/display table
All judging information will be sent out prior to the competition.
Additional need to know information:
Saturday, September 15, 2007
The par stock will be release 2 weeks prior to the competition.
The black box ingredients will be released the day prior to the competition. Friday, September 14, 2007 at 5:00pm
Kitchens will be open to the competitors at 1:00 pm. Competitors are only allowed to organize their stations and check their food orders. NO cooking permitted. Cooking will begin 2:00 pm
Each competitor will have 5 hours of preparation time. There will be 30 minutes between courses e.g. Appetizer must leave the kitchen at 7:00pm, main course must leave the kitchen at 7:30pm, and the dessert must leave the kitchen at 8:00 pm.
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 will be calculated as soon as possible by the judges. There will be an awards presentation as
soon as the calculations are complete.
Please note that the first, second, and third place winners will be requested to attend a public
presentation on Sunday September 16, 2007 at 2:00 pm.
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. Competitors are NOT permitted to bring in their own plates or any other type
of vessel to be used in serving food.
» Prince Edward Aqua Farms
» Ocean Choice PEI Inc.
» Culinary Institute of Canada
» Prince Edward Island Business Development
» Department of Agriculture, Fisheries and Aquaculture
» Atlantic Canada Lobster and Seafood Promotion Group
» Agriculture & Agri-Food Canada
Two nights accommodation will be provided at the Holiday Inn Express Hotel & Suites. Airfare, all other means of travel, food allowances, etc…will NOT be provided.
Please plan to arrive Friday, September 14th in order to receive the black box ingredients and to take part in the Opening Reception at Peakes Quay at noon and the Official Opening ceremonies which are held at 1:00pm in the Festival Main Tent. The participating Chefs will be acknowledged at this event. Please note that the Champion, Second, and Third place winners will be requested to attend a public presentation on Sunday September 16, 2007.
First Place: $10,000 (Ten Thousand Canadian Dollars)
Second Place: $2,000 (Two Thousand Canadian Dollars)
Third Place: $1,000 (One Thousand Canadian Dollars)
Chef Allan E. Williams
Chef Instructor
The Culinary Institute of Canada
902-894-6820 (phone)
902-894-6801 (fax)
awilliams@hollandc.pe.ca
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