Best of Sea Restaurant Promotion Contest Rules
Any red seal chef currently residing on Prince Edward Island working at/owning a Prince Edward Island restaurant or food service facility.
COMPETITION CATEGORIES AND PRIZING
The APPsolute Seafood Starter
Plaque and $1,000
The Ultimate Seafood Fusion
Plaque and $1,000
Chic Chef of the Year
Plaque, $500 and entry into the Garland International Chef Challenge at PEI International Shellfish Festival
DATES AND LOCATION
August 19th-20th, 2019
Canada’s Smartest Kitchen
4 Sydney Street
Charlottetown, PE C1A 1E9
JUDGING AND CRITERIA
Judging will take place at Canada’s Smartest Kitchen on August 19th-29th, 2019.
Dishes will be judged by a professional chef panel.
All chefs registering in the competition should read the judging section on the website for judging criteria.
Chefs entering The APPsolute Seafood Starter category must use at least two (2) Prince Edward Island seafood species in their dish.
Chefs entering The Ultimate Seafood Fushion category must use at least three (3) Prince Edward Island seafood species in their dish.
Approved Prince Edward Island seafood species include: lobster, snow crab, rock crab, mussels, oysters, quahaugs, soft shell clams, bar clams, Bluefin tuna, mackerel, herring, halibut, smelts, smoked salmon, and eel.
All chefs are required to purchase/use their own ingredients for the competition including the seafood. Chefs may bring their own dishware or use what is available at Canada’s Smartest Kitchen.
Chefs must prepare three (3) of each dish for judging OR one (1) complete dish and three (3) samplers for judging panel.
Chefs must submit menu/dish description to the judging panel with each dish.
Chefs will not be judged on cooking activities at Canada’s Smartest Kitchen.
Chefs may enter the kitchen up to forty-five (45) min prior to their judging appointment.
Chefs must deliver entered dish or dishes within their forty-five (45) min judging appointment.
ENTRY FEE AND REGISTRATION
There is no cost for a chef to enter the competition.
Chefs are required to purchase/use their own ingredients for the competition including the seafood.
Chefs may bring their own dishware or use what is available at CSK.
All chefs must register online at bestofsea.com.
Competition has limited space and will be first come first serve for those registered who meet all criteria.
Competition communication and approval will be done through email. Once a registration is submitted online the chef will receive approval or follow up questions within a week of submission.
For any questions regarding the competition, chefs can contact Kaley MacDonald at firstname.lastname@example.org
Registration deadline is August 2nd, 2019 at 3 pm Atlantic Time.