Categories:
1. Creativity - On a scale of 1-10, how original is each dish based upon the preparation and forethought that went into each meal.
2. Resourcefulness - On a scale of 1-10, how resourceful is each chef in regards to sustainability, self-sufficiency, and the use of "Pandemic-Ready" ingredients or cooking tactics.
2. Resourcefulness - On a scale of 1-10, how resourceful is each chef in regards to sustainability, self-sufficiency, and the use of "Pandemic-Ready" ingredients or cooking tactics.
3. Presentation - On a scale of 1-10, how appetizing does each dish appear to be?
The following material will be made
available to judges for each category:
1. Creativity - A brief explanation on the focus of each dish, why it was chosen, and insight into the historical, and/or traditional, and/or current relevance of each dish, as well as some purpose of conservation awareness.
2. Resourcefulness - A list of ingredients that were caught, hunted, foraged, or cultivated. Also anything in regards to preservation, storage, or alternative cooking methods.
3. Presentation - Three posts total with text and photos, one explaining their creative concept for the dish, another based upon the resourcefulness of the dish, and a final post with the finished product, explaining (as best we can) the flavor profile, what we learned from the challenge, and an honest explanation of what we would do differently if we had to do it again.
3. Presentation - Three posts total with text and photos, one explaining their creative concept for the dish, another based upon the resourcefulness of the dish, and a final post with the finished product, explaining (as best we can) the flavor profile, what we learned from the challenge, and an honest explanation of what we would do differently if we had to do it again.
Rules:
1. Participants must agree to "Shelter-In-Place" and use only ingredients currently available to them in their homes, or on their property.
2. No time limit, but the meal must be completed by Saturday night before midnight (Pacific Time) and submitted to judges so that a decision can be reached by noon on Sunday, and broadcast Sunday evening.
3. (This one is more of a guideline) Promotional cooperation between chefs and judges, including social media mentions to respective audiences to collectively promote each other's brands. Because judges are volunteering, this rule is required of chefs, but not required of judges (although it would be cool if you did anyway). Judges will be tagged on social media and thanked by both chefs prior and after competition.
1. Pride.
2. No time limit, but the meal must be completed by Saturday night before midnight (Pacific Time) and submitted to judges so that a decision can be reached by noon on Sunday, and broadcast Sunday evening.
3. (This one is more of a guideline) Promotional cooperation between chefs and judges, including social media mentions to respective audiences to collectively promote each other's brands. Because judges are volunteering, this rule is required of chefs, but not required of judges (although it would be cool if you did anyway). Judges will be tagged on social media and thanked by both chefs prior and after competition.
Prizes:
1. Pride.
