1. This is a three-pot cook off consisting of a curry dish. Chefs will prepare all curry dishes on site.
2. A team may consist of one or two members. An adult must accompany any contestant under the age of 18.
3. All contestants cooking in the Cook-Off must be approved by TBICF prior to the cook off.
4. Entrants may be professional cooks, chefs, culinary instructors, employees of contest sponsors, their affiliates, subsidiaries, advertising or promotional agencies or individuals.
5. Only team members and cook’s aids (no family or friends) are allowed in the cooking area. One team member must remain in the cooking area at all times.
6. Know and practice safe food handling procedures.
7. Recipes need not be submitted prior to cook off but should participant want their recipes to be include in the Cook Off cook book you should include a complete list of all ingredients in order of use and complete instructions on how to prepare them. Outside the realm of copyright, recipes become the property of the cook off for subsequent use in cook off cookbooks or publications. All copyright recipes must include the source.
8. All ingredients must be combined, chopped, sliced, diced and cooked on site off site including garnishes and marinades. For safety reasons, all ingredients and meats must be stored at the correct temperatures. All meat must be USDA inspected.
9. All cooking must be done in an approved burner or oven and everything cooked must be presented to the judges with the exception of excess gravies and sauces. Removing burnt or undercooked sections of food may result in point deductions or disqualification.
10. Only competition recipes can be cooked during the cook-off. There should be no eating in the cooking area. Food and beverages will be provided in the hospitality booth.
11. Battery operated or electrical devices, such as mixers or blenders, are allowed in the preparation of food. Digital thermometers and digital scales are allowed.
12. All dishes must be presented to the Food Judges’ table on time. Points will be deducted accordingly for any late presentations by the Field Judges.
13. All foods submitted for judging should be displayed in the appropriate container for proper judging to take place. For sanitation concerns, please do not display foods on fabric.
14. Garnishing should be simple, complement the dish being presented, and not distract from it. This is not a garnishing contest. Garnishes should be edible. Any flowers used in garnishing should be pesticide free and edible.
15. Use good fire safety practices. Keep yourself and the public safe. All cooking must be done at least 18 inches above the ground. Gas and charcoal are approved no electrical burners.
16. Interaction with the public is encouraged. Please be courteous in sharing cooking information. Do not advertise for personal gain.
17. Alcoholic beverages will not be allowed during the cook-off (up until and including the announcement of the winners.) no smoking is allowed.
18. All judging decisions are final. TBICF is not responsible for accidents or damage that may occur during the cookoff. Any exceptions or clarifications on the official rules must be submitted in writing to the cook off committee at least two weeks prior to Cook-Off.