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recipe contest?

post #1 of 10
Thread Starter 
So has anyone here entered the recipe contest that was posted recently? Would love to here from anyone who is interested in entering this contest? The company is sponsoring ChefTalk so I am curious what kind of feedback they have received?

Thanks.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #2 of 10
Sorry Nicko, but I'm not a sauerkraut kinda guy.
post #3 of 10
I would love to, but I am currently not employed in the food service industry, so I am left out in the cold. But those who are should really enter the contest, you never know!
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #4 of 10
Would do it too. But I am in the same boat as CH. Sorry.
post #5 of 10
i entered.

i used to do a pretzel-crusted trout with reisling-braised sauerkraut and westphalia ham-wrapped white asparagus that i thought seemed appropriate. i entered last week.
eddie
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eddie
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post #6 of 10

Also unemployed

I guess I didn't read it close enough. I took this to mean that your field was the food industry, not necessarily that you have a job today. I entered without realizing it said that. I say enter anyway, all they can do is disqualify you. What do you have to lose? Good luck!
post #7 of 10
Im playing around with a few ideas that I might enter. They need some work though before I enter them.
http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #8 of 10
years ago I ran across recipes for sour kraut cake....it was a sweet dessert....it's just funky enough to perk my curiosity....who would come up with this shtuff and actually there were numerous verisons from various authors. curiouser and curiouser.
cooking with all your senses.....
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cooking with all your senses.....
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post #9 of 10
Thread Starter 
This is great to hear. I would encourage anyone to enter as you have a chance to win $4,000
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #10 of 10
Looks like a good contest to enter.....3 decent prizes; 2 $1000 prizes, then the trip to Munich....so there are 3 chances to win. The field of entries is limited to professionals in culinary....so home contestors are not elgible to enter. The ingrediant is interesting enough to spark all kinds of ideas, though I did notice that desserts were missing from the catagories.

Appropriate Application/Use of Sauerkraut (30%), Taste (30%); Appearance (20%); and Originality (20%).

So now to figure out what is meant by "appropriate application/use of Sauerkraut".
It's always good to spell the main ingredient correctly too.

I gather the recipes are focused for home use since they specify 4-6 serving quantities. There's also a main focus on appearance....sauerkraut is not especially photogenic on it's own. The photos on the side of the website are beautiful....stuffed mushrooms, pizza and a green salad.

It'd be good to know what the company wants with the recipes, are they for PR to home cooks, or to stimulate use in the industry? Are the recipes to be used internationally or just in the US? Originality is further down the totem pole which is kind of interesting.

Thank you for bringing this opportunity to Cheftalk....it reads like fun play.
The cake is out since there is not a catagory for it but I'm thinking there are all kinds of fun stuffings and dips as well as fusion pickle (kraut) influenced recipes waiting to be created.
cooking with all your senses.....
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cooking with all your senses.....
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