Long Island Junior Iron Chef Information Packet Long Island Junior ...
Long Island Junior Iron Chef Information Packet Calling all aspiring young chefs! 2016 will be the fourth annual Junior Iron Chef on Long Island. This event will be coordinated by Cornell Cooperative Extension of Suffolk County and Lake Grove Whole Foods Market and is inspired by the amazing Junior Iron Chef events taking place in Vermont and upstate NY. Middle and High school age student teams will create recipes and compete in a one-day cooking challenge to be the Junior Iron Chefs Champion team of Long Island and win amazing prizes. This educational event hopes to: •
Encourage youth to learn new skills in cooking to lead a healthier lifestyle
•
Promote the use of local food to support our local farmers and environment
•
Create new healthy vegetarian or vegan based recipes that use local ingredients and can be easily implemented into school cafeteria menus.
Long Island Junior Iron Chef 2016 March 12th, 2016 at Whole Foods Market in Lake Grove 10am – 5pm Registration Due by February 12th $100 registration fee per team to cover supplies, equipment and support (Scholarships may be available please contact us for more information.)
Got an elementary student or two who are interested? Contact us! We have an opportunity for our younger chefs.
PLEASE READ ALL INFORMATION CAREFULLY, SOME INFORMATION/RULES HAVE CHANGED Why Participate? • Be a part of an exciting event with other students throughout Long Island. •
Gain first-hand experience and knowledge in sustainable food systems and cooking.
•
Receive a tour and cooking class from Whole Foods Market.
•
Receive a garden consultation for your school or club from Cornell Cooperative Extension Family Health and Wellness Creating Healthy Spaces Program.
•
Bring home amazing prizes.
•
Help your school cafeteria to offer more local healthy food options
Team Information: •
Teams consist of 3-5 members
•
Middle School teams are any combination of 6th-8th graders.
•
High School teams are any combination of 9th-12th graders.
•
Team members can be in school groups or outside school groups, as long as all members are in the same age group.
•
Teams are allowed one (optional) alternate. This alternate must be listed on registration form and must fill out the required paperwork even if they do not end up competing.
•
Teams are required to have an adult team supervisor.
•
Teams will be required to attend an orientation at Whole Foods Market.
•
Teams will be required to have a risk waiver form signed by a parent in order to compete.
•
Please send your Cornell risk waiver forms for all team members to: Vicki Fleming Suffolk County Farm and Education Center 350 Yaphank Ave Yaphank NY 11980
•
Failure to turn in required paperwork in a timely manner MAY result in your team being disqualified.
Adult Team Supervisor Information: •
Adult supervisor must be at least 25 years old.
•
Adult supervisor can be any parent, teacher, or other member of community.
•
Adult supervisor must be present at competition, but will not be allowed in cooking area during the competition. The team should be well prepared and should not need their supervisor in the cooking area. Supervisors must stand in the spectator area and are NOT allowed to shout directions to their teams. Failure to follow this rule may result in your team being disqualified.
Recipe Information: •
Teams will have to submit their recipes using the recipe submission forms on the website and in the team info packet. Recipes must be submitted to Vicki Fleming by March 1st. Failure to submit your recipe MAY result in your disqualification.
•
Your recipe will be limited to 5 main ingredients. These 5 DO NOT include spices, oils, water, or vinegar and other basic ingredients. There is a separate list of ingredients provided in the ‘pantry’ included with your team packet.
•
Your 5 ingredients indicated in your recipe will be purchased by Whole Foods Market and on the day of competition teams will be provided those ingredients in bags labeled with team name.
•
Teams are encouraged to include local ingredients in their recipes. There is a statement attached to your recipe form. Recipes are be prepared year-round so seasonal/local may not always be seasonal/local. Please have students fill out the statement indicating when their ingredients might
be seasonal and local. During the presentation of your dish to the judges, one member of your team will be required to give a verbal presentation about the dish, including what ingredients are/can be local and when they are in season. •
Teams will have to include at least two USDA ingredients that are used in school cafeterias. The list of UDSA ingredients will be posted on the website and teams will be guided towards appropriate foods during their orientation.
•
Recipes can not be desserts or include meat, fish or nuts.
•
Remember you are preparing one recipe and will need to provide ten tasting portions. The recipe is a single dish, no main and side combinations (dips/dressings not included in this rule).
•
NO foods can be prepared before the event. All veggies provided will be prewashed, but nothing can be prepped (chopped, peeled, etc.) before your competition time.
•
Cooking equipment will be supplied by Long Island Junior Iron Chef; it will consist of a Cuisinart 5-in-1 Griddler, a single gas burner, and serving dishes.
•
Cooking utensils and containers such as pots, spoons, measuring cups etc. are to be brought by the team.
•
Recipes will be reviewed and tasted by our qualified judges and winners will be chosen using the following criteria: o Healthy Choices – o Taste – How yummy is What is the calorie it? count of the recipe and are the ingredients o Presentation – Does it healthy? look appetizing? o Cafeteria Ready – Is o Creativity – Is the the recipe easily recipe original? implemented into school cafeterias o Use of USDA considering price of Ingredients – Do USDA ingredients, difficulty of foods play a large role preparation and in dish? availability of ingredients
NEW this year! Middle School Competition •
This year’s challenge is to create a breakfast dish.
High School Competition •
This year’s challenge will include a mystery ingredient to be revealed the day of the competition.
Orientation Information: •
Have an idea for your recipe. It would be best to experiment before orientation to create your idea. We hope your team will be able to complete your recipe submission form with the guidance of Whole Foods by the end of orientation.
•
Orientation will take 1½ hours and scheduling will be set up between teams and Whole Foods Market representative. To setup this orientation, please contact Karen Greene at [email protected] or (631) 588-1466.
•
Orientations with Whole Foods Market must be done by March 6th. If you are from out of town, please contact Karen Greene to setup a phone orientation.
•
A risk waiver for Whole foods Market is attached, please sign and bring with you to your orientation.
Competition Day: •
There will be two rounds of cooking the first will begin promptly at 10am and finish at 11am. Teams in this heat may start setting up at 9:30. The second will begin at 12pm and finish 1pm. Teams in this heat may start setting up at 11:30. Please be prepared to have at least one team member remain at the event until completion at 2pm to receive awards.
•
As part of food safety long hair needs to be tied back, aprons must be worn and will be provided to the teams the day of the event, shoes must be closed toe, no rings or bracelets, no nail polish or false/acrylic nails. No gum chewing.
•
Show your team spirit and create a poster to label your team on the day of the event.
•
There is NO outside electrical equipment allowed. You are responsible for bringing all cooking tools, pan/pots, and utensils. If your recipe requires
some type of electrical equipment (blender, food processor, etc.) consider the mechanical options (hand mashers, graders, mandolin slicer). Due to power limitations, this rule is strictly enforced •
You are NOT allowed to use the microwave in the Whole Foods Market café area.
•
Dry beans, rice, and pasta will be provided PRECOOKED.
•
You have one hour to cook your dish. However, we understand that it may not take a full hour to cook. Therefore, teams may finish and hand in dishes for judging after 45 minutes of competition.
•
All items needed for plating will be provided. NO outside plating items allowed.
•
One judge will be on the floor while you are cooking, they will be looking for proper cooking and sanitation skills.
NEW Awards: • Crowd Pleaser—This award goes to the team that best incorporates color, texture, and taste for a true crowd-pleaser. (Audience vote) • Mise en Place (everything in its place)--This award goes to the team that shows exemplary teamwork, order and professionalism, both during the competition and in the registration process. • Public Presentation—This award goes to the team with the best poster/informational display and judge presentation.
