Rules & Guidelines

     Teams     Equipment     Cooking Criteria     Awards     Contact Info

Team Applications
Teams

• Each team is 3-5 students and 1-2 adults
• Middle School teams are any combination of 6-8th graders
• High School teams are any combination of 9-12th graders
• Each team must have an Adult Team Supervisorwho is present for the duration of the competition.  Team Supervisors must be a school employee or parent.
• Each team is also allowed but not required to have a Team Coach.The Team Coach could be a school food service professional, chef, farmer, or foodie who helps the team create and practice a recipe in preparation for the event.
• Only students may cook during the competition. The Team Supervisor and/or Coach may provide hands-off guidance in cooking techniques and safety.

Entry Fee: There is $100.00 entry fee for each team. Entry fees should be paid by check made payable to: VT FEED/Shelburne Farms.

Permission Release Form:  Each team member must submit a signed "Parental Permission and Release Form".

Team Entry Fee and Permission Forms must be postmarked within two weeks of submitting the on-line application, or your application will be erased and you will need to reapply. 

Send checks and permission forms to:
VT FEED
PO Box 697
Richmond, VT 05477

Recipe Submittal:  Teams must submit the recipe they will be cooking at the competition for review by February 1, 2010.  Recipes will be checked for the following criteria:

• Use of at least 5 local ingredients, provided by Jr Iron Chef VT
• Replicable by School Food Service staff
• Adherence to all Jr Iron Chef VT Competition rules

The recipe must be submitted using the on-line recipe form found on your team homepage.  You can use the on-line template to share draft recipes with your team members as you develop different editions of your recipe.  Remember, your final recipe MUST be submitted by February 1, 2010.

 

EQUIPMENT:

Jr Iron Chef VT WILL provide the following:

• Aprons for all team members
• Food service gloves
• Hairnets
• Taste-test serving utensils for judging
• Table covers

All teams MUST bring:**

• Cleaning supplies
• Dish cloths and paper towels
• A large tub to carry all cooking supplies back to your home base. NOTE: THERE ARE NO DISH CLEANING FACILITIES AT THE COMPETITION
• A bucket for trash and compost
• Heavy Duty (at least 12 gauge) 3-prong extension cord

Teams MAY bring:**

• Gas-fueled tabletop cook burners ! NO ELECTRIC HEATING TOOLS ARE ALLOWED !
• Blender and/or food processor*
• Non-electric hand tools (e.g. whisks, mixing spoons, etc.)
• Cooking pots and pans
• Cutting boards and knives
• Pot-holders and trivets
• 2-3 gallons of water for cooking NOTE: There is no water available for cooking or cleaning at the competition
• Hats and/or uniforms
• Team signs to put on your cooking station (signs must fit on your 8 x 3 foot work station)

* If you are bringing an electric utensil (e.g. blender, food processor, etc). you MUST bring a Heavy Duty 3-prong extension cord.
** All team equipment should be labeled with your team name.

Teams MAY NOT bring:

• Any electric heating tool including toaster ovens, hot plates, crock pots, electric griddles, microwaves, etc.  The competition cannot support the electric demands of ANY electric heating device.  Teams that use any of these items will be disqualified.
• Your own plates/utensils for judging presentation.  All food entries will be presented on a uniform plate provided by the competition.

If you have questions about competition tools/equipment and/or need help acquiring equipment, please contact info@jrironchefvt.org

COOKING CRITERIA

Jr Iron Chef VT challenges teams to create a healthy, delicious, school-food-friendly dish using seasonal, local foods.  All entries will be judged by the following criteria:

• Taste - kid friendly and flavorful
• Appearance - presentation on the plate
• Creativity - ingenuity of the ingredients used, how dish is prepared, how it is presented
• Best and Most Use of Local Ingredients - highlighting local and seasonal foods
• School Food Service Appropriate - time/cost affordability, nutrition level, etc.

Here are some guidelines and tips to keep in mind while you are preparing for the competition:

• Teams are encouraged to use original recipes. If you are using a recipe from a known source, you must credit that source.
• Think Substitutes: Recipes that use summer produce can often be made with winter vegetables instead. For example, zucchini and peppers in your favorite chili recipe could be replaced with a mixture of root crops. Remember, greater use of seasonal and local vegetables gives you a higher "local ingredient" score.
• Consult the Experts: Talk to your School Food Service staff, local chefs and farmers, and your friends to get recipe ideas.
• All recipes must be submitted to the Jr Iron Chef VT by Feb. 1, 2010 for review.
• All preparation and cooking must happen onsite, during the Competition portion of the event. Teams are allowed to practice making their dish prior to the event, but may not bring any prepared components of the dish to the competition.
• No desserts are allowed. 
• Dishes may not contain nuts, meat, poultry, or fish. 
• Any savory item is permitted including entrées, side dishes, soups, sandwiches, salads, finger foods, and snacks.

All dishes must feature at least 5 (more is better) of the following seasonal Vermont ingredients.  These ingredients will be provided by Vermont Jr Iron Chef the day of the competition. 

Vegetables and Fruits

• Apples
• Beets  
• Carrots
• Celeriac                       
• Onions
• Parsnips
• Potatoes
• Rutabaga
• Squash (mashed)
• Turnips

Grains

• Black Beans (cooked)
• Yellow-Eye Beans (cooked)
• Wheat Berries (cooked)
• Cornmeal
• Whole Wheat Flour

Dairy

• Buttermilk
• Cheddar Cheese
• Cottage Cheese
• Milk
• Plain Yogurt

Plus

• Eggs
• Pure Maple Syrup (Grade B)
• Pure Vermont Honey
• Tofu

The above ingredients will be provided to teams on the day of the competition based on team requests submitted with your recipe.  Teams may use any other ingredients in your dish but must bring those ingredients to the competition.  Teams are encouraged to use fresh, whole ingredients, local products, and federal commodities that are available to School Food Service programs.  Contact your Food Service Director for a list of these commodities.

NOTES:

• Local ingredients that you bring from home will not count towards your minimum of 5 local ingredients, although we encourage you to source additional ingredients from your local farmers.
• Garnish will not count towards one of the 5 local ingredients.

Questions? Contact: info@jrironchefvt.org.

AWARDS AND PRIZES:

There will be three awards granted in each competition heat.  The middle school competition will take place during the morning heat; the high school competition will occur during the afternoon heat.

• Best in Show
• Most Creative Dish
• Greatest Number and Best Use of Local Ingredients.

CONTACT INFORMATION:
Web: www.jrironchefvt.org
Email: info@jrironchefvt.org
Phone: 802-434-4122