1. food and drink
2. food
3. condiments and dressings

CHILI COMPETITION
AND ENTRY FORM
2015
KBNY Event Producer
The NY SMOKE and FIRE
BEST CHILI IN THE HUDSON VALLEY
Smoke-and-Fire
Food & Music Fest
October 10, 2015
Provident Bank Park
Pomona, NY
Grand Prize $200.00
Plus, bragging rights for the Best Chili in the Hudson Valley and a display trophy
2ed and 3rd prize categories will receive prizes as well.
ENTRY CATEGORIE:
PEOPLES CHOICE (The Public will decide)
ELIGIBILITY
ELIGIBILITY for High School and College Students: Students must be enrolled in a
NYS approved Culinary Program in NYS at the time of entry, and be at least 17 years of
age.
ELIGIBILITY for chefs, individuals, restaurants and firehouses: If you are a chef,
member of a firehouse, chili professional, or own a restaurant within NY and the Hudson
Valley, AND you have access to a commercial kitchen that has a local permit where
ingredients can be prepped in advance, you may be eligible to enter. See below for specific
information.
All registered participants will be required to fill out a Rockland County temporary health
permit. There is a $60 fee, payable to the Rockland County Dept. of Health. Unless you are
a 5013c then DOH fee will be waived
STUDENTS
All ingredients must be prepped in a school kitchen or an approved permitted kitchen from
a local DOH. (College or High School culinarians who do not have access to prep in their
school kitchen, please contact Smoke and Fire Fest producers to discuss local school
options.) Any applicants under the age of 18 must have parent or guardians permission in
writing (see minor permission slips under contest).
FIREHOUSES
All participants must have access to a commercial kitchen that has been granted a permit.
In the event that a local Rockland firehouse does not have a permitted kitchen, please
contact the Rockland County Dept. of Health to discuss if they will grant your
firehouse kitchen “temporary approval” for this event! This has been previously discussed
with the DOH.
CULINARY PROFESIONALS/RESTAURANTS
All participants must have access to a commercial kitchen that has been approved by local
department of health or NYS department of Agriculture and markets.
Please contact Jeannie Longo at the Rockland County Dept. of Health to discuss
any concerns or questions you may have regarding the above and Local DOH guidelines.
Tel: 845-364-2630 [email protected]
She can only address DOH issues all other concerns can be addressed by
contacting Event Producer.
KE NDE LL B RE NNE R
TE L (914) 260 -4790
5 MARK LANE
NEW C ITY, NY 19056
1 OF 3
CHILI COMPETITION
AND ENTRY FORM
2015
KBNY Event Producer
Prep cooking and transporting guidelines:
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Smoke-and-Fire
Food & Music Fest
October 10, 2015
Provident Bank Park
Pomona, NY
All vegetables (includes fresh tomatoes) must be precut and stored and
transported in Ziploc bags and delivered on ICE.
All meat must be ground or precut and stored in Ziploc bags, delivered on ICE,
and purchased from an approved source.
Canned tomato products can be used and brought in as is and dispensed as is.
Chili may be cooked on site using butane burners or camping stoves, or prepared
in advanced and heated on site using the above means.
Prepared in advance, chili must be transported on ICE or stored and held at
below 40 degrees.
Reheating on site, chili must be reheated to an internal temperature of 165
degrees for a minimum of 5 minutes. And must be held at a minimum
temperature of 165 degrees at all times. (Student chefs will be walking
around and testing temperatures.)
A.
B.
C.
D.
E.
F.
G.
H.
I.
J.
All foods must come from a licensed and inspected source. No wild game
allowed.
Each booth must have hand washing facilities (HOT water in an insulated
container with a spigot, 5 gal. catch bucket, liquid hand soap and paper
towels. Hand washing is required after touching skin or hair, raw meat,
soiled utensils or wiping rags, dirty clothing or aprons, and after eating,
drinking, smoking, or using the restroom. Waste water must be disposed
of into a kitchen or slop sink on site not in the grass or in a storm drain.
Each booth must have a sanitizer bucket for wiping rags and for cleaning
surfaces. Bleach water may be used by mixing 1 capful (1 teaspoon)
bleach per gallon of water.
Bring spare utensils to replace any that become contaminated, or set up
3 tubs for washing (hot soapy water), rinsing (clean water) and sanitizing
(bleach water).
The food handling area must be separated from the public. Smoking,
eating and drinking are not allowed in the preparation and serving areas.
Items used in preparation should be stored off of the ground and should
be protected from contamination during use and storage.
Potentially hazardous foods (e.g. meat, poultry, seafood, salsa, cut
tomatoes and lettuce, egg and dairy products, cooked vegetables
including beans) must be held at temperatures above 140ºF or below
41ºF during transportation, storage and serving. Equipment to maintain
product temperature is mandatory. A metal stem thermometer should be
used to monitor food temperatures. Cooks may be asked to destroy foods
not meeting temperature standards.
Bare hand contact with ready-to-eat-food is prohibited. Food that is
cooked or does not need to be cooked must be handled with utensils, deli
paper, or disposable gloves.
Hair must be restrained with hats or ponytails in the preparation and
serving areas.
All booths must have a working fire extinguisher.
A tent is required by the health department for ALL chili-cooking teams.
KE NDE LL B RE NNE R
TE L (914) 260 -4790
5 MARK LANE
NEW C ITY, NY 19056
2 OF 3
CHILI COMPETITION
AND ENTRY FORM
2015
KBNY Event Producer
Smoke-and-Fire
Food & Music Fest
October 10, 2015
Provident Bank Park
Pomona, NY
ENTRY FORM
Chili Team Name __________________________________________________________
Contact Name ____________________________________________________________
Address _________________________________________________________________
Cell Phone _______________________________________________________________
Email Address ____________________________________________________________
Please select your team type (choose one)
BUSINESS/ CULINARY PROFESSIONAL
(Please prepare 4-6 gallons or more)
FIRE HOUSE / FIRST RESPONDER
(Please prepare 4-6 gallons or more)
CULINARY STUDENT / SCHOOL CLUB
(Please prepare 4-6 gallons or more)
$60
$25
$50
Please select any extras:
(1) Tent (2) Tables (2) Chairs
$75
Electricity Rental
$20
TOTAL AMOUNT:
_____
Make checks payable to: KBNY CULINARY ENTERPRISES LLC
Credit Card: An additional $5.00 PROCESSING FEE will apply
Visa/MC Card Number ________________________ Exp Date _________ CV Code _____
Name on Credit Card _______________________________________________________
Receipt via Email to: _______________________________________________________
TOTAL AMOUNT to charge Credit Card: $ __________
By signing this you hereby agree to the terms and conditions listed previously. No team will
be permitted without written consent to these terms. Judging criteria will be posted on
website.
KE NDE LL B RE NNE R
TE L (914) 260 -4790
5 MARK LANE
NEW C ITY, NY 19056
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