Get documents about "Pastry Chicago (PDF download)
Document Sample
Pastry Chicago
Showcasing the Art of Pastry
Second Annual Amateur/Student Raisin and Spice Scone Competition Registration Form:
Please complete this application form and submit to Maggie Fahey via mail, fax or email by the end of the day March 29, 2012:
Pastry Chicago—Second Annual Amateur/Student Scone Competition
c/o Maggie Fahey, The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
312.726.2446 fax
info@pastrychicago.org
___________________________________________________ Competition and Demonstration will be held:
Contestant’s Name
___________________________________________________ Saturday, March 31, 2012, 11:00am - 1:30 pm
Address The French Pastry School
226 W. Jackson Blvd. Chicago, IL 60606
___________________________________________________
City State Zip Code
___________________________________________________ Schedule of Events:
Phone Cell
11:00 - 11:30am Contestants arrive and submit scone entries
___________________________________________________ 11:30am – 12:00pm Tour of The French Pastry School
Email Address 12:00pm – 1:00pm Demonstration by an instructor from
The French Pastry School
___________________________________________________
1:00 – 1:30pm Reception and Tasting
Signature
1:30pm Winners Announced
By signing this form, you grant permission to Pastry Chicago to
publish your recipe and photo on the Pastry Chicago website.
Judging Criteria:
60% Taste
30% Texture
10% Punctuality and Professionalism
For more information visit www.pastrychicago.org.
Pastry Chicago
Showcasing the Art of Pastry
Second Annual Amateur/Student Raisin and Spice Scone Competition Registration Form:
Please complete this application form and submit to Maggie Fahey via mail, fax or email by the end of the day March 29, 2012:
Rules for 2012 Pastry Chicago Second Annual
Amateur/Student Scone Competition:
• Entries must be submitted by March 29, 2012.
• Only the first 25 entries will be accepted for the competition.
• The theme is raisins and spice using California Raisins and The Spice
House spices.
• This competition is for amateurs and students only. Professionals
working in the pastry/culinary industry, or who have graduated
from a culinary program, are not eligible to compete.
• Recipes must be submitted (emailed, mailed, or faxed) at time
of registration. If no recipe is submitted, your scones will not be
judged.
• Contestants must submit 10 scones (5 for judging, 5 for display).
All scones are submitted at the time of the competition. Scones
will be displayed for you on a white plate and presented to the
judges for tasting.
• No baking is done on the premises.
• All contestants must use the following ingredients, but are not
limited to only these ingredients: Nielsen- Massey Vanilla,
Plugrá European-Style Butter, King Arthur Flour, and California
4” x 4” Raisins (all of these items can be found at your local Whole
Each individual scone must fit within this box. Foods store). You must also use The Spice House spices (of
your choice).
Competition and Demonstration will be held: • Each entry must be solely the work of the entrant.
• Scones must fit within a 4” X 4” square (see diagram).
Saturday, March 31, 2012, 11:00am - 1:30 pm
• All scones and decorations must be edible.
The French Pastry School • Pastry Chicago and The French Pastry School are not responsible
226 W. Jackson Blvd. Chicago, IL 60606 for any items left behind at the end of the event.
Schedule of Events: • Registration form and recipe must be received by Maggie Fahey
11:00 - 11:30am Contestants arrive and submit scone entries by the end of day March 29, 2012.
11:30am – 12:00pm Tour of The French Pastry School
12:00pm – 1:00pm Demonstration by an instructor from Judging Criteria:
The French Pastry School 60% Taste
30% Texture
1:00 – 1:30pm Reception and Tasting
10% Punctuality and Professionalism
1:30pm Winners Announced
For more information visit www.pastrychicago.org.
