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Need some advice showcasing local chefs

#1
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12/5/06 at 12:57pm
  • Joined: December 2006
  • Post Count: 3
I want to produce a culinary competition for the my area, which is the gulf coast (MS,AL,& FL). Is there any advice anyone can give me that would make my event a hit? I want to really show off the abilities of my regions chefs, how can I entice the best chef's to pariticipate?
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#2
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12/5/06 at 1:08pm
  • Joined: May 2001
  • Location: New York, NY
  • Post Count: 4,190
Moving this to the Professional Chefs board. :)

Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004

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#3
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12/5/06 at 6:41pm
  • Joined: November 2001
  • Location: Alabama
  • Post Count: 93
What kind of competition do you want to produce and what organization do you represent?
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#4
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12/6/06 at 7:25am
  • Joined: December 2006
  • Post Count: 3
My Mardi Gras Crewe is responsbile for the competition. It will also be a fundraiser for our Charity and ourselves. I want to have at least 10 to 15 chefs competing, as well as Pastry Chefs and Bartenders. So around 30 competitors. By calling around I have been able to get food for the event donated, and judges. Judges: Wine Spectator and Southern Living would send someone (if I pay for their expenses, of course). I really want a few renown chefs that carry some weight in the industry.

Should I call the Culinary Institute for help? How do I get a chefs attention and make them want to enter -- without having cash prizes? It will be televised, but only on the local station here. I have a magazine that will be printed afterward and distributed throughout this region, plus the publicity from the Wine Spectator and Southern Living. Is that enough to entice entries?
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#5
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12/6/06 at 8:13am
  • Joined: May 2005
  • Location: Satellite Beach, Fl
  • Post Count: 181
Get Wine Spectater and Southern living to commit to publishing the names and restaurants of the competitors and the winners.

Tony
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#6
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12/7/06 at 1:37pm
  • Joined: December 2006
  • Location: Mississippi
  • Post Count: 65
The Charity involved will play a big part in who participates. Most chefs that I know usually lean towards certain organizations, mine being children's cancer research. Also, you want to get media involved during the planning stages (commercials, newspaper ads, etc.) Getting culinary departments involved isn't a bad idea, but it won't fill your renowned chefs list.

My office is in Jackson, Ms and I know that everyone is in a philanthropist role in wake of Katrina. Just get the word out and you should be fine.

" Never fry bacon naked!"

-Powers

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#7
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12/9/06 at 4:10am
  • Joined: March 2006
  • Location: In, but not from, Northeastern NC
  • Post Count: 161
Have you thought about contacting your local American Culinary Federation chapter? Just a thought.

Ciao,

Order In/Food Out ~ It's NOT magic.
- * - * - * - * -
"It's not getting any smarter out there. You have to come to terms with stupidity, and make it work for you." Frank Zappa

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