On behalf of the Washington State Chefs Association and our host, Bellingham Technical College, I would like to take this opportunity to welcome you to the 2015 Culinary Salon. Through the years I have observed first hand the dedication, hard work, and enthusiasm that it takes to compete in an event of this type. The many hours of practice you have all been through to get you to this point is a testament to your passion for excellence and your desire to succeed.
In a competition of this nature you all will be judged and critiqued and in the end there will be the inevitable victor. The most important thing that you should take from this experience is the experience itself, not the result.
We are all proud of all of you and thank you for sharing your talents with us. Enjoy the day, and most importantly, have fun.
For further information, please contact:
Michael Baldwin CCE
email@example.com :: 360.752.8400
To register for the Salon Competition:
Professional Fee – $75
A1-A6, C1-C4, D,
K1-K9, H1, P1-P2
Student Fee – $50
SA1-SA6, SC1-SC4, SD
Professional Fee – $100
Professional Fee – $125
Please consult the manuals below for your specific category guidelines, kitchen station equipment available to you and judges assessment criteria.
There will be a Judges meeting at 6:30 am.
The lead Judge will give you an overview of the day and answer any questions that you may have.
There are two types of judges- floor judges and tasting judges – and they evaluate different aspects of the culinary competition.
The primary function of the floor judge is to evaluate organization. They will be looking for the following items when judging each team:
Tasting Judges evaluate serving methods and presentation, as well as taste. They address questions such as: