Current Proposed Rules and Requirements for Cooking Guild-sponsored Competitions:

BASICS:

· 3 – 7 person teams. Min and Max numbers may be adjusted up or down upon request from the event group where the competition is taking place.

· The guild and the event group work together to ensure adequate number of cooking fires/pits/grills/etc. for the teams entered.

· The teams supply their own:

spices and herbs, - you will know if there is a theme prior to competition (IE: Italian, Polish, English, seafood etc.)
cooking pots/pans, - you will know type of heat source prior to competition
cooking and serving utensils,
basic ingredients(a suggestion list will be provided for teams – teams are not limited to what is on the list),
period cooking sources, - you really shouldn't need more than one -although you can bring your whole library if you so desire, and the guild can supply some repro copies upon prior request.
serving/presentation dishes

· The guild will provide a suitable prize for the winners of the competition.

· Teams should preregister by announced deadline. This facilitates the logistics of heat/fire provisions, surprise ingredient quantities, getting all the notifications about themes, heat sources, store runs, # of members allowed per team, etc to you before it is time to start the fires.

RULES

· Must create specified number of dishes using the surprise ingredient in each - within the specified time limit.

One dish must be a main dish item
The other dishes are team choice
# of dishes required may change with circumstances/competition – IE outdoor event – Lilies storm blows up – we’ll take what you got done already. Time limit likewise.

· Must be able to point to a period recipe for each dish – either regarding cooking method or use of ingredient, or combination of methods and ingredients. Does not need to follow/match period recipe step for step, ingredient for ingredient. Although, judges may be impressed if you do.

· May barter among the other teams for additional quantities of ingredients. Store runs allowed/disallowed during competition to be determined by event group prior to competition.

· All rules and requirements may be flexed upon request. Each partcipating team will delegate a member to consider the request and vote on it.

· IronChef team to compete against for the competition may be determined using one of the following methods:

Team determined to have the most experienced cooks IE: Heavy in cooking Laurels, Hammers, etc.
Team delegated/sponsored by event group
Determined by outcome of the competition itself

POINTS

Judges Thumbs up/Thumbs down for each dish presented by a team for the following:

Flavor
Aroma
Texture
Appearance/Presentation
Judge Fudge Factor

The team accumulating the most thumbs up is then compared to the IronChef team (if one has been designated). In the cases of ties, the judges thumb up or down the team entry as a whole.

Five judges:

Three judges determined by highest bidder(s) at auction or by raffle drawing (sold day of event/competition)
Two judges are experienced cooks or respected impartial judges.

COSTS

Costs are recovered for prizes and surprise ingredients through the selling of the judging spots and sop rights.

We sell sop rights ($2 or $3 per person) - sop rights allow you to taste all the entries - after the judges are through AND each team has tasted each other’s entries.

SPECIAL CONSIDERATIONS

If visiting or our own Royalty want to participate, they may choose to designate a team as having created a Royal Choice entry. So, we have the possiblity of having two designated winners - IronChef and Royal Choice.

The guild will bring several small somethings in case Royalty does not have anything with them to give as their award.

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