2009 Conference: HFM Culinary Competition Contest Rules

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COMPETITION GOAL

To promote the chef and director partnership and demonstrate the extraordinary culinary talents and creativity within HFM. The 5^th Annual Culinary Competition is being sponsored by Tyson Food Service, a division of Tyson Foods Inc.

Tyson Food Service is offering every competition entrant 250 Tyson Rewards points!

ELIGIBILITY

• The HFM Culinary Competition is open to all HFM full-time operator members.
  
• Members/member facilities of the Culinary Competition and Conference Planning Committees are not eligible to compete.
  
• The team must consist of the chef or other culinary professional and a non-culinary member of the facility's foodservice management team. Teams shall not have more than 2 members. At least one member of the team must be an HFM member.
  
• The Culinary Competition is open to all culinary professionals (chefs, cooks and production personnel) employed on a full-time basis at the member's healthcare facility.
  

ENTRIES

Each entry must include:

• Culinary Competition Registration Form
  
• Original entrée recipe and recipes for side dishes and sauces, on Culinary Competition recipe form (The recipe may be reviewed by the committee to ensure a consistent format.)
  
• Raw Food Cost for one finished plate
  
• Nutritional information for one finished plate
• Contestants' Biography: maximum of 300 words of narrative, summarizing each contestant's career highlights leading to the Culinary Competition event
  
• Attach a Biography for each Contestant (maximum of 300 words each), summarizing each contestant's career highlights leading to the Culinary Competition event
• Contestants' Biography: maximum of 300 words of narrative, summarizing each contestant's career highlights leading to the Culinary Competition event
  
• Contestants' team photo (JPEG/300dpi format)
  
• Color photo of finished plate (JPEG/300dpi format)
  

The entrée recipe must feature the Tyson Food Service mandatory ingredient: 5-oz., IBP® Flat Iron Everyday Steaks™ (product code 11868-1208). To receive a sample, call 1-800-24-TYSON.

The raw food cost is not to exceed $5.00 per plate. This includes entrée, side dishes, sauces, and garnish.

The entrée recipe with side dishes and sauces must be within the following nutritional guidelines:

• 500-600 calories
  
• 11-20 grams of fat (30% total calories)
  
• Less than 1000 mg of sodium
  

The nutritional information for 1 portion of completed recipe must be included with submission.

Recipe entrees will be reviewed by the Culinary Competition Committee, who will select the top five finalist recipes based on the following criteria:

• Use of Textures/Color
  
• Originality
  
• Plate presentation
  

PRELIMINARY PROCEDURES

Only the mandatory ingredient will be supplied by HFM: 5-oz., IBP® Flat Iron Everyday Steaks™ (product code 11868-1208).

All other recipe ingredients are the responsibility of the contestant. All ingredients will be reviewed and only those ingredients listed on the contestant's recipe will be allowed for use.

All ingredients must arrive in a raw/unprepared state. No prepared foods will be allowed in the prep kitchen, with the exception of commercially prepared sauces or bases.

Each contestant will be allowed up to one (1) hour of preparation time the day before the competition.

• No advance preparation, measuring or cooking is allowed during the preparation period. Vegetables and salads may be cleaned and washed but not cut or shaped in any form.
  
• Team members will be the only people allowed in the prep area.
  

Contestants must provide their own knives, additional cookware, and/or small appliance. A List of small appliances being brought must be provided with the initial application. All cookware must be induction burner compatible. No additional heat sources may be used during preparation and competition, including blow torches.

Kitchen storage and refrigeration space will be available.

COMPETITION

The five Chefs who are chosen as finalists will receive the following:

• $500.00 scholarship from HFM
  
• Complimentary registration to the conference ($595.00 value).
  
• Two nights at hotel with meal plan ($262.00 value per night).
  

All finalists are required to attend a pre- and post-competition briefing, at times determined by the Culinary Competition Committee.

Finalist contestants must wear a professional chef's coat, chef hat of choice or other hair restraint, black (or black and white checkered) pants, and foodservice safety shoes. Athletic shoes are not allowed.

Each contestant must prepare six (6) portions of an original entrée, with side dishes and sauces to balance the plate. All portions must be presented on a plain white plate supplied by HFM. Each of the five judges will be presented with their own plate for judging purposes.

Contestants will have a total of 75 minutes to compete and create the five plates for the judging panel. The finished plates will NOT be presented to the judges until the conclusion of the team's 75 minute period. If the plate is NOT complete, it will still be pulled and presented to the judges as is. After the contestants have presented their plates to the five judges, they will have the opportunity to create a sixth plate for display purposes only for audience observation.

Each competition cooking station will be supplied with the following equipment:

• Four 6-foot skirted tables (one for display cooking, one for prep, one for utensils and plating, and one for manual ware washing)
  
• 2 full-size chaffers with half pans
  
• 2 single induction burners (each induction burner needs its own 20 amp circuit)
  
• 2 sauté pans (one -9 inch and one- 11 inch diameter), induction burner compatible
  
• 2 sauce pans (4 1/2 quart capacity)
  
• 2 cutting boards (12 X 18 inches)
  
• 6 white plates (10 inch diameter)
  
• 1 trash container with liner
  
• 2 sanitation buckets
  
• 2 bussing pans (one with soapy water, and one with plain water)
  
• 1 rack with full sheet pans
  
• Assorted Utensils – 2 solid spoons, 2 slotted spoons, 2 pair of tongs, 2 heat resistant rubber spatulas, 2 wire whips, 2 small metal bowls, 2 medium metal bowls, 2-2 oz. ladles, 10 soup cups, 10 teaspoons, 1 pocket thermometer, aprons, towels, disposable gloves, hand sanitizer, wiping cloths, and cleaning supplies.
  

The only heat source for recipe preparation will be the induction burners supplied by the competition. Additionally, competitors may bring small appliances (such as food processors or immersion blenders) to assist in the preparation of the recipe during the competition time. A list of appliances must be submitted with the initial entry submission. In all cases, if a competitor brings any type of appliance, the Culinary Competition Committee must approve its use in advance of the competition. Any small appliances the contestant may choose to bring must be listed in the original submission.

Volunteers will deliver plates to the judges. No other assistance is allowed. Competition times will be staggered in five (5) minute increments. Start times will be randomly assigned.

JUDGING

The judging panel will be made up of five industry experts. They will be using a 40-point scale, as follows:

• Organization: Total of 10 points
  HACCP to be followed, use of allotted time
  
• Culinary Skills: Total of 10 points
  Craftsmanship, skills, execution, recipe compliance, and portion size
  
• Taste and Presentation: Total of 20 points
  Plate composition and appearance, use of textures/color, taste, compatibility of ingredients, serving method and presentation
  

The decisions of the judges are final.

PRIZES

First, second, and third place HFM prizes will be awarded based on total points:

• First place: Engraved Plates and HFM Culinary Competition Gold Medals, $500 Tyson Reward points
  
• Second place: HFM Culinary Competition Silver Medals, $300 Tyson Reward Points
  
• Third place: HFM Culinary Competition Bronze Medals, $200 Tyson Reward Points
  

All contestants will receive a certificate of recognition for their demonstrated culinary talent and creativity.

Awards will be presented during the conference. All winners will be announced on the HFM Web site, through press releases and be featured in the innovator.

DEADLINES

All entries must be received at the HFM office by May 1, 2009. Please email entries to culinary@hfm.org. Finalists will be selected by the end of May. The Culinary Competition will be held the evening of August 25, 2009, during the 2009 HFM Annual Leadership Conference which will take place at the Renaissance Esmeralda in Indian Wells, CA.

OTHER

All recipes entered into the Culinary Competition become the property of HFM and the Culinary Competition Sponsor/Tyson Food Service.

By entering, contestants grant permission to HFM and the Culinary Competition Sponsor/Tyson Food Service to publish and/or use in any way the materials submitted, including the recipes and names and photos of the competitors.

Permission to use copyrighted materials, symbols, etc., must be verified with a copy of the permission from the copyright owner.

Neither HFM nor the Culinary Competition Sponsor/Tyson Food Service shall be liable or responsible for personal, healthcare institution, or company equipment that is lost, stolen, or broken unless such equipment has been authorized in writing by the executive director for use in connection with society activities.