Welcome to Oak RidgeIron Chef Competition

Competition Rules

Iron Chef: Oak Ridge Edition“Getting to Great…..Tasting!”

The ChallengeAt 9:00pm this evening dinner for 27 will be served in this room…..and you are the chefs.

You must plan, prepare and present a entrée buffet with a appropriate starch and vegetable accompaniments. Each mystery basket contains several key ingredients. Judging will be conducted by a professional chef and several “celebrity dinner guests”. Ratings will be given for your kitchen skills and organization; additionally, each meal will be rated on taste, presentation and creativity.

Details You will be presented with baskets that each contain five key ingredients. The buffets must serve a small portion for 27 people. The mystery basket contains at least one main protein (meat or vegetarian) as well as other assorted

ingredients. You will have an Iron Chef Pantry containing basic ingredients available to you at no charge (see attached). If you require additional items for preparation and presentation, you have been allotted a modest budget for each meal.

A shuttle will leave from the circle driveway in front of the Registration Desk at 6:30pm to take up to 10 of you to a local shopping center to purchase any additional items (the shuttle will take you to a shopping area with both a Rainbow Foods Grocery Store and a Super Target Store). You will have no more than 30 minutes to shop.

You do not have to make every item from scratch…..but you may not purchase and use a pre-made component in it’s entirety. So….

Using a jar of pre-made plum sauce as part of your entrée….totally acceptable. Buying pre-made creamy chicken and wild rice soup, heating it, “transforming it” by adding a few herbs

and spices and calling it your soup….totally unacceptable. Buying frozen puff pastry and incorporating it into your dessert…..totally acceptable. Buying a pre-made cake, slicing it, “transforming it” with whipped cream and chocolate shavings and

calling it your dessert….. totally unacceptable. Immediately following this introduction, Chef will take you to the kitchen for a facilities orientation and overview

of basic kitchen safety instructions. The chef judge and our “celebrity dinner guests” will arrive in this room a little before 9:00pm. Please see the

next page for more details about the judging process. You will all enjoy the fruits of your labor!

Judging Process

The chef judge and “celebrity dinner guest” judges will arrive in this room a few minutes before 9:00pm. You must be prepared to have your buffet set at 9:00.

Your buffets must be themed with appropriate visual displays items. You must prepare three small taster plates for the judges . These taster

plates will go to the three judges seated at the official judges table. The judges seated there will have an opportunity to taste the main entrée and your side dishes.

As you serve the taster plates for each course to the official judging table, you should be prepared to give a 30-60 second announcement/description of that course to all of your guests.

One of your “celebrity dinner guests” will be seated at the official judges table –The judges seated at the official judging table will have an opportunity to announce their comments/assessment on each course after it has been served. All of the judges will record and submit their ratings for each course after the tasting. The ratings will be compiled and the results announced at the end of the dinner.

Ratings will be given for organization and leadership; additionally, ratings will be given on taste, presentation and creativity.

All food must be prepared and presented by 9:00. Your work space must be cleaned and all dishes washed by 9:00.

The Process The teams must work on menu creation, organization, distribution of

the teams talents and timelines. Teams are responsible for the creation of the themes, and service

components. The metaphors of cooking using all the senses helps participants make

connections to their daily organizational realities. Taking people our of their normal roles and putting them in a strange

environment of a professional kitchen helps to build and strengthen leadership skills.

Working in a actual functioning professional kitchen offers a experience that gives participants a feeling of culinary reality.

Timelines are incorporated into the event in order to build intensity into the execution of your plan.

Your meeting outcomes can be tied to the experience.

The Iron Chef Pantry

ShallotsYellow OnionsGarlicCarrots, CelloCelery StalkPotatoes, IdahoTomatoes, 6x6White Button Mushrooms

White Wine VinegarRed Wine VinegarTarragon VinegarBalsamic VinegarOlive Oil, Extra VirginCanola OilPan Spray, Non-Stick Tomato Paste

Tomato PureeFresh Chicken StockFresh Veal StockFresh Fish Stock

LemonsLimesNavel OrangesMangoStrawberriesBlueberriesRaspberries

EggsUnsalted ButterMargarineShorteningSwiss CheeseParmesanMozzarellaMild Cheddar CheeseMilkHeavy CreamButtermilkSour Cream

Semi-Sweet Chocolate ChipsChocolate Couverture, DarkCocoa Powder

Long Grain RiceArborio RiceCouscous

Gelatine SheetsCornstarchArrowrootAll-Purpose FlourSemolina Duram Flour, Finely GroundWhite Slice Bread

Fresh & Dry Spices/Herbs, assortedWasabi PowderDijon MustardSoy Sauce

Baking PowderBaking SodaGraham Cracker CrumbsPowdered SugarGranulated SugarBrown SugarMolassesHoney

White WineRed WineBrandyGrand MarnierKirschwasserPernodDry SherryPort Wine

Kitchen Judge Name:

Taste Points Possible50

Points Scored

Organization- Leadership 50/50

Celebrity Scoring Sheet Name:

Presentation/Creativity Points Possible50

Points Scored

How to be Successful in the Kitchen The phases of production in the kitchen Game Plan Mise en place Cooking Serving Game Plan: Organization What are you going to make How much food will you need How much space will you need How much time will you need How many people will you need for production Mise en place Make sure you have all of the food items and cooking utensils you need to prepare

the dish Cooking Make sure you preheat the oven and gather all of the pots and pans that you will

need to cook the food Serving Make sure that you have hot plates or cold plates and the proper holding methods

for service, hot box, foil, plate cover

ExecutiveChef

Sous Chef

Chefs dePartie

Tournant

1st Commis

Poissonier

Saucier

CommisFry Cook

Butcher

Commis

Grill Cook Potager

GardeManager Rotisseur Entemetier Pastry

Chef

PastryCook

Baker

The Classical Brigade