8 culinary students will be selected and 2 alternatives.
2 students per team will compete.
The culinary school will determine participants by:
October 8, 2019
By October 11, 2019
There will be two rounds of competition and the winners of each round will compete against each other in a final championship round.
Before the competition and during the judges’ meeting, competitors will draw for starting sequence and team assignments.
October 18, 2019
The Taste of Colorado Show Floor
Omni Orlando Resort at ChampionsGate
1500 Masters Blvd, Championsgate, FL
Every year Colorado Boxed Beef brings together customers and vendors by invitation only for a unique, one-of-a-kind experience. https://coloradoboxedbeef.com/food-show
Award presentation: Friday, October 18, 2019, 4pm
Participating Valencia Students and Staff are invited to attend the Dinner on Friday evening.
First Place Team: $2,000 scholarship to Valencia College ($1,000 per student)
Second Place Team: $1,000 scholarship to Valencia College ($500 per student)
Each round will be judged by 3 individuals on the following criteria:
Is it pleasing to the eye? Does it look appetizing? Do you want to take a big bite out of it right now? “Appearance” should be scored first. Judges will be instructed to base their assessment on the appearance of the dish’s overall presentation of its components. Judges will rate the dishes on a scale of 1, being a visual disaster, to 5, being an artistic display.
Is the dish cooked properly? Were acceptable cooking methods applied? Was the protein cooked to the right temperature? Is the accompaniment cooked to the right tenderness, firmness, moisture etc.? Judges will rate the dishes on a scale of 1, being improper, to 5, being appropriate.
Is it pleasing to the taste buds? Does it make you want to eat more? Is there an appropriate balance of flavor? Additional”Taste” considerations will be based on the balance of flavors and ingredients used by the cook. Judges are instructed to NOT use personal bias when it comes to spicy or savory preferences.Judges will rate the dishes on a scale of 1, being inedible, to 5, being delicious
Is the protein prepared and cooked in the manner that allows for the most juiciness, tender, chewable dish? Is it cooked to the right temperature to allow for an enjoyable chew? Does the protein still hold its natural flavor in a texture that is palatable? Judges will rate the dishes on a scale of 1, being tough, to 5, being optimal tender.
Judges should belooking for something from our competitors that you would not see in the home kitchen or learned in the classroom. Creativity is important whether it be a Secret Ingredient, a Pairing, Unique Preparationand is as sensible and appropriate as it is new and imaginative.Judges will rate the dishes on a scale of 1, being seen that before, to 5, being never would have thought of that.
Tie Breaker – Relativity to Theme
In the situation that a Tie Breaker is required, it will be based on the event theme. How well does the dish support the theme of the event? Whether it be BBQ, Tropical, Southern or Cajun the dish should be rated on how close it follows the event’s designated theme. Judges will rate the dishes on a scale of 1, being least associated, to 5, being highly representative.
The competition will be video recorded and include promotional excerpts from the footage to promote the support of the culinary arts, raise awareness of future events and the High River Angus® and Diamond Reef® brands.