If you haven’t already, email firstname.lastname@example.org to confirm your intent to be a chef.
Plan your dish, including how best to serve it. Prepare 100 small portions (about 2 bites worth). You will be stationed at an 8 foot table shared with another chef, around the perimeter of the hall. Guests will come to you - you can serve directly on their plate, or use small bowls provided for you at your station. See photos of chefs in action here! You are encouraged to bring what you need to store or make final preparations of your dish at your station, such as slow cookers, coolers and cutting boards. If absolutely needed, a chafing dish can be provided for you. Do plan to keep preparation on site to a minimum, such as final assembly, garnish, or flash frying. Note that your dish should be able to hold up at safe hot, cold or room temperature for 1.5 hours between drop-off and serving time (see also, timeline below), when you will be in the Chef VIP room eating, drinking and mingling! You will be issued a charitable receipt for the ingredient costs of your dish.
Celebrity judges and guests will vote on award winning dishes in categories such as apps, soups/salads, mains, desserts and vegetarian. The number of desserts may be limited, so that there are not too many. Award winners receive a chef’s jacket and bragging rights ;-). Award winning dishes have included Rouladen, Thai Coconut Soup, Smoked Duck Bao, Tuna Ceviche, Sticky Toffee Pudding, and more. Those may sound fancy, but many crowd pleasers are much simpler – sliders, curries, pasta dishes, ribs, ethnic street foods, and casseroles all go over well. Plenty of other photos of the event, dishes, and chefs can found at kwlegacy.ca under “Legacy Events”.
So, what makes a winning dish? Put your heart into it. Get ideas from family and friends. Search Pinterest, Allrecipes, or SeriousEats. Chef organizer Sean Doherty thinks the key is the right combination of decadence and crowd appeal, a twist of your own, and good presentation. Feel free to invite him for a pre-event tasting!
A Chef Orientation Meeting and/or Webinar will be held shortly – TBA. New chefs are especially encouraged to attend.
Organizers work closely with Waterloo Region Public Health to ensure safe food handling at the event. Chefs are required to carefully review and adhere to the guidelines in the following two documents (click each one):
Once you have planned your dish, you’re ready to complete the Top Home Chefs Registration Form.
After above, complete the Public Health on-line form using the information below where indicated:
Event Name: Top Home Chefs
Event location/address: St. George Hall, 665 King St N, Waterloo, ON N2J 4G8
Expected attendance: 450
Event Start/end Date: 27/4/2019
Booth name: Use the name of your dish.
Type of set up at event: “Temporary booth/BBQ”, Indoor
Will a certified food handler be on-site?: “Yes”
Food Menu Items: List ingredients in your dish here (eg. flour, eggs, pork, …) and source (e.g. Sobeys), using “Add a menu item” for more lines. Items from same source can be grouped together on the same line.
How will food be reheated prior to service?: Describe your technique. If needed, note that we can store your dish in the kitchen at hot/cold holding temperature.
Please describe your handwashing station set-up: “Fixed Sink”
How will you ensure a clean supply of service utensils?: “Extra utensils”
What method of sanitizing will you be using?: “QUAT”
Pre-event: Prepare dish at home.
5:45-6:00 Chefs don aprons (provided), assemble, parade to stations.
8:00 Chef Awards, Live Auction, Speakers
9:00 Live band (Romeo Sex Fighter) and dance party