2012 Top Teen Talent Scholarship Competition
Official Rules and Regulations
Competition Eligibility
The Chef's Academy Top Teen Talent Scholarship Competition
(otherwise noted as
just "Competition") is open to legal residents of the fifty (50)
United States and the District of Columbia who are high school
seniors or juniors scheduled to graduate with a minimum 2.0
cumulative grade point average or the equivalent thereof (based on
a 4.0 scale) as of the date of entry and completion of the
Competition. Winners must fulfill all individual program
requirements for the specific degree program in which you wish to
enroll at The Chef's Academy. Scholarship can be applied towards
one (1) degree program, your choice of Culinary Arts, Pastry Arts,
or Hospitality Restaurant Management, and can be applied towards
The Chef's Academy location of your choice (Indiana or North
Carolina).
An eligible minor must have his/her parent's or legal guardian's
permission to
enter. Submit a completed Entry & Release Form by all
posted deadlines.
Deadline
Completed Official Competition Forms must be received by April 6,
2012, midnight
EST time.
How to Enter:
To enter the Competition, submit a completed and signed Entry
& Release form for
receipt no later than April 6, 2012, midnight EST time.
The Top Teen Talent Scholarship Competition is divided into three
separate
categories: culinary arts, pastry arts, and hospitality and
restaurant management. Each category has individual
requirements. A scholarship applicant is limited to submitting an
application in one category only.
To enter the Competition, submit the following items along with
Official Scholarship
Application for the Competition:
Category One: Culinary Arts
Your culinary recipe in standardized recipe format (format
included with Official Application)
An original photo of prepared recipe
An essay (Maximum 300 words) typed in English that addresses why
you
would like to study your program of choice at The Chef's
Academy.
Category Two: Pastry Arts
Your pastry recipe in standardized recipe format
(format included with Official Application)
An original photo of prepared recipe
An essay (Maximum 300 words) typed in English that addresses why
you would like to study your program of choice at The Chef's
Academy.
Category Three: Hospitality and Restaurant Management
Your 30 second marketing video promoting your business concept
(hotel, restaurant, casino, spa). It is recommended to
present yourself in business professional attire or a uniform that
represents your concept.
An essay (Maximum 300 words) typed in English that addresses why
you'd like to study your program of choice at The Chef's
Academy.
*Please note: It is suggested that a written proposal be
created to compliment your thoughts and ideas, as the following
details will be requested in a written proposal format if the
applicant advances to Phase Two of the competition (this will not
be required for submission during the initial application):
1. Type of establishment-‐(hotel, restaurant,
casino, spa, etc.)
2. Hours of operation
3. Location of establishment (office building, mall,
etc.)
4. If establishment is a restaurant
a. Meals served (breakfast, lunch, dinner,
etc.)
b. Types of cuisine served
5. Target market
6. Organizational chart of positions necessary to
staff your establishment
7. A list of services/amenities including costs for
guests
All Official Entry Materials become the property of The Chef's
Academy and will not be returned. The Chef's Academy reserves
the right to disqualify any Official Entry it deems to be
offensive, inappropriate, not in keeping with The Chef's Academy
image or that are otherwise not in compliance with these Official
Rules, in its sole discretion.
Phase One Judging
All Official Entry forms received by The Chef's Academy will be
reviewed and submitted to The Chef's Academy's Official Facebook
Fanpage. All Fans of The Chef's Academy Facebook Page will complete
judging for Phase One. Entrants are encouraged to garner support
for their individual entry and have all friends and family vote for
their Official Entry to advance to Phase Two of the competition
process. To vote on an Official Entry, each person must first
become a "Fan" of The
Chef's Academy on Facebook to receive rights to Vote on their
favorite Entry. Only
One (1) vote per person is allowed for this competition.
All voting will end promptly at Midnight E.S.T. on May 11, 2012.
The top Five (5) Official Entry's in each category in terms of
Votes garnered will advance to the Second Phase of the competition.
The Chef's Academy will begin contacting the Fifteen (15) Finalists
on or around May 14, 2012.
Phase Two: Official Cook-‐Off Competition
Selected entrants progressing to Phase Two of the Competition will
be contacted by a representative from The Chef's Academy on or
around May 14, 2012. Selected entrants will be responsible for all
costs and expenses associated with participated in Phase Two not
specified herein as being provided, including, but not limited to,
travel to and from the Phase Two of Competition site in
Indianapolis, Indiana. The High School Instructor may accompany the
entrant and serve as a "coach" for the competition, and will not be
allowed to participate in any fashion in the Competition outside of
"coaching" their respective student entrant. If a selected entrant
cannot be contacted within the 48-‐hour period from time of first
notification attempt or is unavailable to participate in the
applicable Phase Two of Competition on the date specified herein,
or does not comply with these Official Rules, he/she will be
disqualified and the next qualified entrant will be notified for
entry into the Phase Two of Competition.
Category One: Culinary Arts
In Phase Two, selected entrants will compete in the Cook-‐Off
Competition held in Indianapolis, Indiana at The Chef's Academy on
June 2, 2012. Selected entrants will prepare a menu issued in
advance by The Chef's Academy. All ingredients and materials
required to prepare the menu will be provided by The Chef's Academy
and selected entrants must use only these materials. * Each entrant
will be required to bring his or her own personal Knife Kit and
accessories. All small wares and large utensils will be provided by
The Chef's Academy. Entrants must provide and wear the following in
the kitchen during the Cook-‐Off Competition: a white chef's coat,
black and white checkered pants, black shoes that have closed heels
and closed toes, and black socks. Black shoes should be
cleaned and polished, black only, must be
oil-‐resistant - slip resistant soles - water repellent leather
preferred.
Entrants are required to bring their own knives and tools to the
competition. Entrants are also permitted to bring note cards into
the kitchen for the competition.
Selected Finalists will prepare a fixed menu at the Phase Two
competition. Finalists must prepare a menu issued in advance by The
Chef's Academy. All materials (including ingredients and materials)
required to prepare the menu will be provide by The Chef's
Academy. Finalists may only use these materials for his or
her entry into the Official Cook-‐Off. A Judges Panel,
consisting of professional chefs will
evaluate and score each Finalist on their technical skills based
on the following criteria: Knife skills, safety and
sanitation, mise en place, cooking techniques, and clean up.
Scores in these areas will comprise fifty percent (50%) of the
Finalists
total score. The remaining fifty percent (50%) of the
Finalists score will be based on the judges' scores for taste and
flavor, texture and doneness, portion size, temperature, and
presentation and knife skills exam. All decisions by the judges are
final, binding and non-‐disputable.
Entrants are permitted to bring an electronic timing device into
the competition kitchen. Entrants are not permitted to wear a
wristwatch as to adhere with Serve Safe Guidelines. Entrants
may also bring a digital thermometer into the competition
kitchen. No other type of electronic device is permitted in
the competition kitchen; this list includes cell phones, laptop
computers, personal assistants, headphones, or any musical
device.
A brief five minute interview will also be conducted with each
entrant of Phase Two with three industry professionals. The
interview will be scored by a panel of judges who will facilitate a
conversation about college readiness and career commitment with
each competitor.
Category Two: Pastry Arts
In Phase Two, selected entrants will compete in the Bake-‐Off
Competition held in Indianapolis, Indiana at The Chef's Academy on
June 2, 2012. Selected entrants will prepare a menu issued in
advance by The Chef's Academy. All ingredients and materials
required to prepare the menu will be provided by The Chef's Academy
and selected entrants must use only these materials. * Each entrant
will be required to bring his or her own personal Knife Kit and
accessories. All small wares and large utensils will be provided by
The Chef's Academy. Entrants must provide and wear the following in
the kitchen during the Cook-‐Off Competition: a white chef's coat,
black and white checkered pants, black shoes that have closed heels
and closed toes, and black socks. Black shoes should be
cleaned and polished, black only, must be
oil-‐resistant - slip resistant soles - water repellent leather
preferred.
Entrants are required to bring their own knives and tools to the
competition. Entrants are also permitted to bring note cards into
the kitchen for the competition.
Selected Finalists will prepare a fixed menu at the Phase Two
competition. Finalists must prepare a menu issued in advance by The
Chef's Academy. All materials (including ingredients and materials)
required to prepare the menu will be provide by The Chef's
Academy. Finalists may only use these materials for his or
her entry into the Official Cook-‐Off. A Judges Panel,
consisting of professional chefs will evaluate and score each
Finalist on their technical skills based on the following
criteria: Knife skills, safety and sanitation, mise en place,
cooking techniques, and clean up. Scores in these areas will
comprise fifty percent (50%) of the Finalists
total score. The remaining fifty percent (50%) of the
Finalists score will be based on the judges' scores for taste and
flavor, texture and doneness, portion size, temperature, and
presentation and knife skills exam. All decisions by the judges are
final, binding and non-‐disputable.
Entrants are permitted to bring an electronic timing device into
the competition kitchen. Entrants are not permitted to wear a
wristwatch as to adhere with Serve Safe Guidelines. Entrants
may also bring a digital thermometer into the competition
kitchen. No other type of electronic device is permitted in
the competition kitchen; this list includes cell phones, laptop
computers, personal assistants, headphones, or any musical
device.
A brief five minute interview will also be conducted with each
entrant of Phase Two with three industry professionals. The
interview will be scored by a panel of judges who will facilitate a
conversation about college readiness and career commitment with
each competitor.
Category Three: Hospitality and Restaurant Management
In Phase Two, selected entrants will compete in a
presentation-‐format competition held in Indianapolis, Indiana at
The Chef's Academy on June 2, 2012. Selected entrants will be
required to present their business concept submitted during Phase
One of the competition. Competitors are not allowed to change
their theme or concept for Phase Two. Entrants must dress in
business professional or in a uniform that represents their theme
or concept of business proposal. A projector and laptop will be
provided for each entrant to utilize a power point presentation if
needed. Other visuals are allowed as well to demonstrate or
represent your concept.
A Judges Panel, consisting of hospitality professionals will
evaluate and score each Finalist on their presentation. In addition
to executing an oral presentation of the concept, a written
proposal must accompany their presentation. Scoring will be based
on the following criteria: Business concept, verbal presentation,
critical thinking, and written proposal. All decisions by the
judges are final, binding and non-‐disputable.
A brief five minute interview will also be conducted with each
entrant of Phase Two with three industry professionals. The
interview will be scored by a panel of judges who will facilitate a
conversation about college readiness and career commitment with
each competitor.
The First Place winner of Phase Two: A cumulative score will
determine the placement of each competitor overall. The Chef's
Academy Top Teen Talent Competition will receive a full-‐tuition
scholarship* to The Chef's Academy. The Second Place winner will
receive a $5,000 scholarship to The Chef's Academy. The remaining
13 finalists will each receive a $1000 scholarship to The Chef's
Academy.
* Scholarship awards are contingent on acceptance to The Chef's
Academy and tuition scholarships are awarded evenly over each term
throughout the given program. Scholarships awarded are for
the one (1) declared program that a student has upon entry to The
Chef's Academy. The tuition scholarship covers academic tuition and
may not be applied against fees, housing, living expenses, or
program supplies and may not be transferred. In the event
that the scholarship recipient's education is terminated, either by
the school or by the student, the scholarship becomes null and
void. Scholarship recipients must maintain a 3.0 GPA or
higher during his/her studies at The Chef's Academy to continue to
receive said
scholarship. A GPA of less than 3.0 will result in the forfeiture
of any remaining
balance on the scholarship.
The Chef's Academy reserves the right to photograph, film, and
otherwise record all levels of the Competition and use photographs
and recordings in any and all media created and distributed.
In no event shall The Chef's Academy have any liability resulting
from any delay or cancellation of the Competition due to health or
travel advisories issued by any government authority, other
governmental action, fire, flood, insurrection, earthquake, power
failure, explosion, embargo, terrorist act, labor or material
shortage, or any other condition not reasonably within their
control.
2012 The Chef's Academy Top Teen Talent Scholarship
Competition
Application
Please submit this application to:
Submit via webform or to:
Name: Address: City: State: Zip:
Email:
High School Graduation Year: Category:
CULINARY
PASTRY
HOSPITALITY AND RESTAURANT MANAGEMENT
My application to The Chef's Academy is:
Previously Submitted
Being submitted Online
Have not submitted an Application
Please list below any organizations to which you belong,
leadership roles held in or outside of school and/or any volunteer
experience.
On a separate page, prepare a short essay (maximum 300 words)
typed, and describe why you would like to study Culinary Arts,
Pastry Arts, or Hospitality Restaurant Management at The Chef's
Academy.
On a separate page, include your recipe in the standardized
format.
*Standardized format follows.
By submitting this application you verify you agree to the rules
and regulations contained within the Official Rules and Regulations
of the competition. If you are under 18 your submission
serves as verification that you have parental/guardian consent to
enter the Competition.
Your submitted Entry Form also serves as permission for The Chef's
Academy to use the reproduction of your work, recipes,
presentations, photos, and all media in both print and digital
matter.
SAMPLE STANDARDIZED FORMAT FOR RECIPES ENTERED INTO THE CHEF'S
ACADEMY Top Teen Talent Competition (Culinary and Pastry)
RECIPE NAME:
Number of Servings:
Ingredients:
*List all ingredients in order of use in the recipe. Ingredient
1
Please indicate weight or measurement for each Ingredient
2
ingredient but not both.
Ingredient
3
example: 1 teaspoon (tsp) Cinnamon
Etc.
2 Cups - Milk
4 ounces - venison
Preparation: *List step-‐by-‐step ordered instructions
1.
2.
3.
4. etc
Presentation Tips: *optional
SAMPLE STANDARDIZED FORMAT FOR BUSINESS CONCEPT ENTERED INTO THE
CHEF'S ACADEMY Top Teen Talent Competition (Hospitality and
Restaurant Management)
Name of Business Concept:
Video Submission: 30 seconds in length maximum.
*Video must be uploaded to applicant's personal YouTube account
and
URL provided in application.
YouTube Video URL:
Please note: It is suggested that a written proposal be created to
compliment your thoughts and ideas, as the following details will
be requested in a written proposal format if the applicant advances
to Phase Two of the competition (this will not be required for
submission during the initial application):
1. Type of establishment -‐ (hotel, restaurant,
casino, spa, etc.)
2. Hours of operation
3. Location of establishment (office building, mall,
etc.)
4. If establishment is a restaurant
c. Meals served (breakfast, lunch, dinner,
etc.)
d. Types of cuisine served
5. Target market
6. Organizational chart of positions necessary to staff
your
establishment
7. A list of services/amenities including costs for
guests
