2017 Parrish Florida Chili Cookoff Rules

 

    REGISTRATION

  1. Each team must register for a booth site for entry in the 2017 Parrish Civic Association Chili Cook Off. Each entry gives your team the opportunity to participate in the Chili Cook Off and 20 tickets to the event (valued at $10.00 per ticket). You may sell these tickets or give them to friends or customers. Upon receiving your registration form and $250.00 entry fee ($200.00 if paid prior to December 31, 2016), you will be emailed details about the event notice of the Team Meeting date. If you want the Tent Package (tent, 2 propane tanks, 2 burners, table, chairs and cooking utensils + delivery, tent set up and clean up, the total would be $450.00).

  2. PROCEEDS. All proceeds from the chili cook off will go to The Parrish Foundation, a non-profit 501 (c) 3 organization helping groups who serve residents of the Parrish Community.

    CHILI COOKING RULES

  1. CHILI COOKED ON SITE. All chili must be cooked from scratch on site the day of the cook off. All chili must be prepared in the open (no cooking in motor homes, etc.).

  2. COOKING of chili is to begin no earlier than 6:00 a.m. on Saturday, March 4, 2017. Ingredients may be chopped prior to Saturday; however, precooked meat is not permitted. Booth setup is permitted the day before.

  3. CHILI COOKED FROM SCRATCH. “Scratch” is defined as starting with raw meats, vegetables and spices. No marinating is allowed. Commercial powder is permissible, but complete commercial chili mixes (“just add meat” mixes that contain premeasured spices) are NOT permitted.

  4. CHILI FILLERS. Only beans will be permitted as a filler in the chili.

  5. SANITATION. Cooks are to prepare and cook chili in a sanitary manner. A cooking thermometer is required to ensure the chili has been thoroughly cooked (to 140 degrees F). If a cooking utensil is dropped or soiled, a cleansing station will be provided where the implement may be washed.

  6. ONE CHILI PER TEAM. Each head cook is responsible for his/her team in preparing pots (ten {10} gallons) of chili for ticket holders attending the event with one pint (16 ounces) reserved for judging.

  7. CHILI TURN IN. Details and procedures for turning in each team’s chili for judging will be discussed at the Cook’s Meeting to be scheduled at the Parrish Y / Community Center. All team head cooks are requested to attend this meeting.

    BOOTH RULES

    1. Each booth is a 12’ by 12’ plot of land. We provide nothing more than the space.

    2. You may set up your booth either Friday or Saturday (March 3 or March 4), after you have completed your on-site check in. (Friday set up is recommended.)

    3. Booths do not have running water or electricity.

    4. On the day of the event, no vehicles are allowed out of the event site until 4:00 p.m. on Saturday, March 4. Break down of your booth may begin at 3:00 p.m. on Saturday. All booth equipment and trash must be removed from your site (including Booth Signs with Team Name).

    5. Any banners or signs for your team’s booth are your team’s responsibility to remove.

    6. Each team will be assigned a Concierge to assist them. A Concierge will serve 5 or 6 teams. The team will be provided the Concierge's cell phone number to call that person for anything the team needs. The Concierge will be stationed in the team area and at the supply tent.

    7. Your team may NOT sell food, drink or novelties to the public

      SPIRIT, SHOWMANSHIP, AND PEOPLE'S CHOICE RULES

    1. AWARD CATEGORIES. All chili entrants will also be judged in each of these award categories.

      1. SPIRIT AWARD. This category will be the basis for judging the chili cook off team who displays the most fun during the preparation of their chili.

      2. SHOWMANSHIP AWARD. The team who shows the best display of decorations, music, entertainment at their respective chili preparation tents will receive the Showmanship Award.

      3. PEOPLE'S CHOICE AWARD. Each chili taster will receive a card with each team's number on it. These cards will be marked (or punched) at the chili booths when the taster tastes the chili. Additionally, the card will be utilized to vote for the People's Choice Chili Award. The chili taster will place the card in the jar of the chili team he/she thinks is the best chili at the event after the attendee has tasted all the chilis.

    2. PENALTIES. Failure to comply with rules is subject to disqualification of the team for the cook off. In the case of disqualification, the official monitoring the cook off along with the head judge must notify the team captain and give a reason for the disqualification. Decisions of the official(s) are final.

      CHILI JUDGING RULES

    1. JUDGING PANEL. All chilis will be judged by a panel of judges based on five criteria: Aroma, Consistency, Color, Taste and After Taste.

    2. SCORING PROCESS. Each judge will score 8 chilis from 1 – 10 (10 being best; no pluses, minuses or fractions will be taken into consideration) based on each of the five criteria and record his/her score on a judging sheet. No team name or booth number will appear on the judging sheet – the identifier is a coded number assigned by the Head Judging Official. The job of the Head Judging Official is to gather a sample from each team and assign a coded number to each sample.

    3. COLLECTION PROCESS. Samples will be collected by the Head Judging Official and his assistants starting at 10:30 a.m. (Be sure your chili is ready at 10:30 a.m.) Samples will be collected for judging in identical containers which are coded. After being coded, the samples will be taken to the judging area and the process of judging will begin.

    4. FIRST JUDGING. The samples will be divided into four (4) groups of eight (8). Two judges will rate the eight (8) samples. Each judge will score each chili in his/her assigned group based on the five criteria. Total scores will be determined for each chili. The two (2) chilis with the highest ratings will be determined for Final Judging.

    5. FINAL JUDGING. Once the First Judging has been concluded and scored, the judges will taste the eight (8) chilis which are in the Final Judging and repeat the process based on the five criteria. The scores will again be added and the three (3) winners will be declared: Overall Champion, First Runner Up and Second Runner Up (Cash Awards and Trophies). The coded number assigned to each sample will then be converted back to a team name by the Head Judging Official and the results presented to the Heritage Day Festival and Cook Off Chairman for announcement at 3:00 p.m. Also announced at that time are the three (3) other award winners: Spirit, Showmanship and People’s Choice.

    6. SANITATION. A new spoon must be used for each taste of chili.

    7. RETASTING A CHILI. A judge may not re-taste a chili after it has been evaluated and scored on the judging sheet.

    8. NO SMOKING. Smoking is not allowed in the judging area during the chili judging process