We are excited to announce
VIP Chef Chad Sarno will be holding a Seminar/Demonstration and Question/ Answer
on Wednesday 11th December from 4.30pm to 6.30pm
at the Copper & Lumber Store.
Entry fee US$20 for show attendees
The criteria for the competition:
A Plant-Based Haute Cuisine, Caribbean Luncheon
Healthy cuisine does not mean sacrifice in taste or lack in high-end presentation. This year we are challenging your skills with solely plant-based cuisine. With the health crisis's we face in most western countries, plant-based cuisine is not only a huge growing trend, but a need. This year's competition will be for chefs to showcase their best in the realm of plant centered dishes and offering a healthy luncheon menu. The challenge is to highlight the intersection of delicious and beautifully presented haute cuisine with a healthy plant-based menu.
The competition criteria is as follows:
*Only using 100% plant based ingredients in all dishes
*No dairy or dairy derived ingredients such as (cheese, dairy milks, cream, and butter)
*No meat, or animal derived products (eggs, meat, and seafood)
*Dishes can highlight raw and cooked dishes
*Health should be a key factor when creating your menus
Judging criteria will be based on, but not limited to: presentation, creativity, taste and healthfulness of the overall menu presented.
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We are very pleased to announce that Chef Chad Sarno, VP of Culinary Wellness at Rouxbe Online Cooking School will be on our judging panel.