Charles Koh
We are holding a competition for our Skuna Chefs across the country to compete against one another with their favourite Skuna recipe. Three chefs from the Pacific Northwest have been chosen to compete and the winner of the Seattle competition will go on to LA to face off against the winning chefs from the West coast and the West
One chef will emerge and win an all-expenses paid trip to this year’s Kentucky Derby to face off against the East Coast Champ at the Taste of the Derby. The overall winner will receive a full-page spread in Saveur magazine and of course, bragging rights. We would love it if you would consider being our chef judge for the competition on Wednesday April 2nd.
It would be an honour if you could attend as our guest judge and here are the Chefs who will be competing:
Competing Seattle Chefs:
· Sarah Schafer- Irving St. Kitchen (Portland)
· Varin Keokitvon- HeadStart
· Stephen Paulson- Hook &Plow
Date: Wednesday, April 2nd
Time: 9:30am: There will be 20 minute staggered start times between each competitor. They will have 90 minutes to compete.
Place: The Atrium at Pikes Place Market
Kentucky Derby Challenge SeattleEvent Date: 4/2/14
Event Location: The Atrium at Pikes Place Market
Event Time: 9:30am
Run of show:
9:00am Arrive. Load in, set up station, and walk through of kitchen.
9:30am Judges arrive. Introduction of everyone and judging criteria is discussed with all. Order of presentation and timing to be determined by drawing numbers.
10:00am – NOON Chefs begin. Chefs fillet one side of fish presenting skeleton and fillet for thorough examination by judges. Each team gets an individual clock at 15 minute intervals. No scaling of fish required – will be part of chefs prep if necessary.
11:30am- First chef presents dish. Judges have 20 minutes to taste and evaluate.
11:50am- Second chef presents dish. Judges have 20 minutes to taste and Evaluate.
12:10pm -Third chef presents dish. Judges have 20 minutes to taste and evaluate.
12:30pm Judges compile scores.
12:45pm Winner is announced
