Highlighting the Umami Sensation Using Japanese Ingredients
Umami Recipe Contest
-highlighting the “Umami” sensation using Japanese ingredients-
Competition Entry
Umami Recipe Contest
Contestant Information:
Name:
Address:
Restaurant:
Telephone:
Fax:
Email:
Date of Birth:
Culinary School:
Chef facts:
Cuisine of Specialty: ______
Began Carrier
Work HistoryNotable Dishes
Restaurant facts:
Seats
Weeknight Cover
Weekend Cover
Check Average
Tasting Menu
Kitchen Staff
The undersigned certifies that he or she is the owner or an employed chef of the restaurant or foodservice facility named above. The information indicated in and attached with this entry is true and accurate, and the undersigned has reviewed and complies with the Official Rules of the JRO Umami Recipe Contest-highlighting the “Umami” sensation using Japanese ingredients
______
Print Name: Signature:
Date:
______
Please submit this application along with your recipe using form B, photo of dish, and headshot to:
All recipes, photos, and applications must be typed and sent via email or fax no later than January 25, 2014
JRO (The organization to Promote Japanese Restaurant Abroad)
c/o Azix Inc. 45 West 46th Street, 3rd Floor New York, NY 10036
T. 212.661.3690 F.212.686.5554
Attn: Mayu Kanno
Copyright: JRO. All right reserved
JRO Umami Recipe Contest Entry Form B (1/2)
Recipe Details:
Recipe Name______
Created By ______
Date______
Suggested Menu Price______
Cost of Recipe______
Food Cost Persentage______
JRO Umami Recipe Contest Form B (2/2)
Briefly explain about how you optimize the role of Umami in your recipe
Headshot
Name ______
Title ______
Restaurant Name ______
2014 Umami Recipe Contest Rules
No purchase necessary to entry or win.
Operated by JRO (The organization to Promote Japanese Restaurant Abroad)
How to entry: Contest begins on December 3, 2013 and ends on January 25, 2014. To entry, please send completed form in any one of the following way,1. From Japan Pavilion Website(japanpavilion.us) 2.Email to . 3. Send by Fax : 212-686-5554
Date and Deadlines:
December 3, 2013 Contest begins
January 25, 2014 Applications due
February 1, 2014Three finalist are chosen and announcement
March 3, 2014 Finalists will compete in the JRO Umami Recipe Contest held from 2PM to 4PM at JRO Umami Pavilion at the International Restaurant & Foodservice Show NY
Eligibility: The JRO Umami Recipe Contest is open to employed chef or cooks in the U.S. with a minimum of five (5) years of experience. The contestant must also express a sincere interest in learning more about Japanese umami. Contestant must be legal residents of the United States of America and be 18 years of age or older.
Not Eligible: Employees of JRO and Azix are not eligible as are their affiliates, suppliers, and agencies. Restaurants or chefs who have worked on a joint recipe development with the sponsors as well as the immediate family members and individuals residing in the same household as that person are not eligible. All federal and local laws apply. Offer void where prohibited or restricted by law.
Prizes:
Grand Prize The winner will receive a round-trip flight to Japan with a major Airlines. There will be several special visits to a working Japanese kitchen and a tour at a Japanese food manufacturer. Full itinerary is to be announced in the near future. The land portion of the trip will be escorted by JRO. The value of this trip and flight ticket is valued at $20,000. Amazing trip of culinary enterprises food culture, flavor, ideas, restaurants, and a tour of the world famous Tsukiji fish Market.
Silver PrizeThe winner will receive a handcrafted Japanese knife (Value$1000).
Bronze Prize The winner will receive a handcrafted Japanese knife (Value$500)
Contest Criteria:
Prospective participants must fill out the entry form, submitting one (1) original recipe conforming to the following criteria:
•The recipe must contain one (1) known umami-rich ingredient, such as kelp, bonito, dry mushroom, mirin, miso, soy sauce, rice vinegar
•The recipe must include a list of ingredients and amounts, the method, and cost (less than $20).
Photographs of the finished dish are required.
•The contestant must demonstrate a sincere interest in utilizing umami in his or her cooking.
•Each contestant must be professional chef or cook.
Evaluation:
•Recipes will be evaluated by the Chef Panel, and three (3) recipes will be selected. The recipes will be posted
on the international Restaurant & Foodservice Show of New York’s website and will be printed and distributed
at the show in the Japan Pavilion and the JRO Umami Pavilion.
•Once three (3) finalist are chosen, they will be invited to demonstrate their recipes at JRO Umami Pavilion
Stage at the Japan Pavilion on Monday, March 3rd, 2014 2:00pm~4:00pm.
•At the Show, recipes will receive evaluation by several distinguished judges, and one recipe will be selected
as the “Featured Recipe/Best in Show”
•Recipe will be judged in accordance to 1) Demonstration of the role of umami in the recipe to achieve
optimal balance of flavor, 2) Creativity, 3) Presentation, 4) Simplicity
JRO Umami Pavilion Stage
Three finalists will be chosen. Finalists will be contacted directly and be provided with details regarding an on-stage demonstration in the Stage at the International Restaurant & Foodservice Show 2014, Jacob Javits Center in New York City on Monday, March 3rd, 2014 2:00pm~4:00pm. At the Show, recipes will receive Master Chef and several distinguished judges. One recipe will be selected as the “Featured Recipe/Best in Show.” Tasting serve must be small portion for judge and 15-20 media guests in the stage. Food Cost will be covered by JRO.
Equipment: The demo stage will be equipped with a six foot table, some smallwares, an induction burner, cutting boards, and pots for each competitor. Specialty equipment such as knives, hand blenders, serving vessels, etc. must be supplied by the individual competitors. The organizing committee is NOT responsible for items that are lost, misplaced, or stolen.