OVERVIEW & JUNIOR CHEF INFO
Perfect Bite Junior Competition at the TURN Festival
September 21, 2024 at 1-4 PM.
3020 Nowland Avenue
Indianapolis, IN 46202
NUMBER OF JUDGES: 6-8
CONTACT INFO FOR QUESTIONS: Tommy Reddicks: [email protected]
JUNIOR CHEF FOOD COSTS:
All Junior Chefs teams may be eligibe to receive reimbursement for food costs. Details regarding reimbursement will be handled following registration.
RULES:
There “is” a size limit for The Perfect Bite. The size limit of the "edible portion" of the bite cannot exceed 2.25" x 2.25" X 2" (WxLxH). Items used to assist in the delivery of the bite (plate, fork, spoon, skewer, etc.) may exceed the 2.25" requirements. Additionally, the following rules apply:
THE COMPETITION:
Jr. Chefs arrive at 1 PM to prep for serving completed perfect bites at 3 PM. At that time, 12 guest judges will taste and score each bite in a predetermined (alphabetical by last name) order.
At the end of the tasting, all judges will compile their scores to determine winners, and the following awards will be given at 4 PM:
Top Chef: High School Division
Top Chef: Middle School Division
Overall Champion: from both divisions
Jr. Chefs are scored on Execution, Appearance, and Taste (based on the World Food Championship EAT Methodology), with an emphasis on taste. In the event of a tie, the judges will use the highest combined "taste" score to break the tie. The three winning chefs receive acceptance into the World Food Championship.
ARRIVAL:
Chefs can arrive any time after 1 PM to prep. Event staff will meet arriving chefs and show them to their space.
PARKING: Junior Chef teams can park behind the tents on the Paramount grounds (3020 Nowland Avenue, 46201), so loading and unloading are easy.
EQUIPMENT: Every chef will have an 8’ table with power (standard 120) and one hot plate/induction burner (no open flames allowed). Chefs must bring their own pots/pans/knives, ladles, etc. If we need to source additional equipment for you, we’ll try our best but cannot guarantee we’ll find what you need.
PLATES AND SILVERWARE: Recyclable plates and silverware will be available for chefs to serve all judges.
EVENT LAYOUT: The event layout below is generalized from the adult competition in prior years, but the layout for the Junior Chef line remains the same. This is an outdoor event held in tents.
PRIVATE EVENT: While this competition takes place in a public venue, the food tasting is private, limited only to privately invited judges. Family and friends are allowed to watch the event but cannot sample the food.
Perfect Bite Junior Competition at the TURN Festival
September 21, 2024 at 1-4 PM.
3020 Nowland Avenue
Indianapolis, IN 46202
NUMBER OF JUDGES: 6-8
CONTACT INFO FOR QUESTIONS: Tommy Reddicks: [email protected]
JUNIOR CHEF FOOD COSTS:
All Junior Chefs teams may be eligibe to receive reimbursement for food costs. Details regarding reimbursement will be handled following registration.
RULES:
There “is” a size limit for The Perfect Bite. The size limit of the "edible portion" of the bite cannot exceed 2.25" x 2.25" X 2" (WxLxH). Items used to assist in the delivery of the bite (plate, fork, spoon, skewer, etc.) may exceed the 2.25" requirements. Additionally, the following rules apply:
- Sauces, dips, rubs, or spices may exceed the 2.25" boundaries as long as the actual bite (after dipping, seasoning, or saucing) stays within the 2.25" rule.
- The perfect bite cannot be multiple bites but “can” contain multiple deconstructed components that are intended to be reconstructed for a single composed bite that fits within the 2.25" rules.
- Event judges have complete and final say over all size limit concerns.
- Chefs not abiding by the rules will lose their eligibility for the finals.
THE COMPETITION:
Jr. Chefs arrive at 1 PM to prep for serving completed perfect bites at 3 PM. At that time, 12 guest judges will taste and score each bite in a predetermined (alphabetical by last name) order.
At the end of the tasting, all judges will compile their scores to determine winners, and the following awards will be given at 4 PM:
Top Chef: High School Division
Top Chef: Middle School Division
Overall Champion: from both divisions
Jr. Chefs are scored on Execution, Appearance, and Taste (based on the World Food Championship EAT Methodology), with an emphasis on taste. In the event of a tie, the judges will use the highest combined "taste" score to break the tie. The three winning chefs receive acceptance into the World Food Championship.
ARRIVAL:
Chefs can arrive any time after 1 PM to prep. Event staff will meet arriving chefs and show them to their space.
PARKING: Junior Chef teams can park behind the tents on the Paramount grounds (3020 Nowland Avenue, 46201), so loading and unloading are easy.
EQUIPMENT: Every chef will have an 8’ table with power (standard 120) and one hot plate/induction burner (no open flames allowed). Chefs must bring their own pots/pans/knives, ladles, etc. If we need to source additional equipment for you, we’ll try our best but cannot guarantee we’ll find what you need.
PLATES AND SILVERWARE: Recyclable plates and silverware will be available for chefs to serve all judges.
EVENT LAYOUT: The event layout below is generalized from the adult competition in prior years, but the layout for the Junior Chef line remains the same. This is an outdoor event held in tents.
PRIVATE EVENT: While this competition takes place in a public venue, the food tasting is private, limited only to privately invited judges. Family and friends are allowed to watch the event but cannot sample the food.
