Bon Vivant Cook-Off Series

October 19, 2016
Bon Vivant Cook-Off Series

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Do you have what it takes to become Cayman’s next top amateur chef? Kirk Market is proudly supporting this year’s Bon Vivant Cook-Off Series. Amateur chefs are invited to compete “Top Chef” style in a series of competitions held at Bon Vivant. Finalists then face-off at the Bon Vivant Cook-Off Brunch on Sunday, 15 January. The winner will be decided by celebrity chef judges Eric Ripert, Anthony Bourdain, and José Andrés.

THE EVENT

This competition is open to Caymanian and local residents; Only NON professional chefs mayparticipate (this also precludes former industry professionals that are either retired or do not work in the industry anymore to enter this competition).

DOWNLOAD REGISTRATION FORM

The competition will consist of three phases:

PHASE ONE – ENTRY SUBMISSIONS

Request for submission of an entrée recipe for four portions, including a picture.

A local panel of chefs and restaurateurs will select eight amateurs to participate in a live Cook-Off.

  • Applications accepted : 1 – 31 October 2016
  • 8 Cheftestants to be announced: 1 November 2016

PHASE TWO – PRELIMINARY COMPETITION

Elimination challenge Cook-Off held at Bon Vivant to determine the two finalists.

ROUND 1:

Contestant #1 vs. Contestant #2

Tuesday, 8 November

5:00 p.m.-6:30 p.m.

Contestant #3 vs. Contestant #4

Tuesday, 8 November

7:00 p.m.-8:30 p.m.

Contestant #5 vs. Contestant #6

Wednesday, 9 November

5:00 p.m.-6:30 p.m.

Contestant #7 vs. Contestant #8

Wednesday, 9 November

7:00 p.m.-8:30 p.m.

 

ROUND 2:

Pre-Qualifier #1 vs. Pre-Qualifier

#2 Wednesday, 15 November

6:00 p.m.-7:30 p.m.

Pre-Qualifier #3 vs. Pre-Qualifier

#4 Thursday, 16 November

6:00 p.m.-7:30 p.m.

 

PHASE THREE – ROUND 3 / FINALS

Two Cheftestants/finalists will compete in front of a panel of celebrity judges during the 2017 Cayman Cookout Bon Vivant Moet Chandon Brunch on Sunday, 15 January, 2017 from 12:00 p.m. to 3:00 p.m. to determine the winner of the 2017 Bon Vivant Cook-Off Series.

GRAND PRIZE

Winner will receive a trip for two to the FOOD & WINE Best New Chef Event in New York City; airfare provided by Cayman Airways, hotel provided by The Ritz-Carlton, and lunch at Le Bernardin. CI $500 Kirk Market Gift Card for the winner. CI$ 250 Kirk Market Gift Card for the second place.


 

COMPETITION GUIDELINES

  • Recipe submission either via email to info@bonvivant.ky or return application to the Bon Vivant store by Monday, 31 October at 6:30 p.m.
  • Entries submitted via email will receive a receipt confirmation; if a receipt confirmation is not returned, please drop off a hard copy of completed application to Bon Vivant –Market Street, Camana Bay
  • Submission must include:

1. An entrée recipe based on four portions

2. The dish must contain some local/Caribbean ingredient

3. A picture of the proposed recipe fully cooked and plated must be included

  • A panel of local restaurateurs and chefs will then select eight finalists on Thursday, 1 November, 2016 in a live announcement and kick-off event held at Bon Vivant.
  • Submissions are judged upon: Recipe originality, use of local ingredients, and plate presentation.
  • Selected cheftestants will be invited to participate in an elimination style Cook-Off at Bon Vivant. First rounds are scheduled for 8 & 9 November, 2016 and additional elimination rounds on 15 & 16 of November, 2016 to determine the 2 finalists. 
  • During the Cook-Off Cheftestants will need to prepare four portions of the submitted recipe.
  • Cheftestants are allowed to bring one non-professional assistant to help with minor tasks and preparations only.
  • Cheftestants will be allowed to bring basic stocks prepared in advance.
  • Bon Vivant will supply basic utensils and equipment. The Cheftestant will be allowed to bring additional plates utensils and equipment as needed.
  • The Cheftestants will be given a total of 60 minutes to prepare/organize their cooking area and execute their dish.
  • Each Cook-Off will feature two Cheftestants cooking at the same time in front of a live audience and a panel of four judges.
  • All preparation and cooking of the submitted recipe needs to be completed in the 60 minutes allowed.
  • At the conclusion of the 60 minutes the Cheftestants will need to present four plates, two will be used for tasting by the judges and two will be used for presentation to the judges and the audience.
  • The judges will score each contestant and his/her dish on the following criteria:

Originality of Recipe: 0-10 points | Presentation: 0-10 points | Cleanness: 0-10 points
Use of Local Ingredients: 0-10 points | Taste: 0-15 points
Ten points will be awarded automatically for a timely execution of the dish.
For every one minute over the 60 minutes allowed, one point will be deducted.
Cheftestants that go over the timeframe by 15 minutes will be disqualified.

DOWNLOAD REGISTRATION FORM