Chef of the Year – East

CALLING ALL PIZZA MAKERS!
Bring your best signature pizza to the Chef of the Year competition at the 2020 Canadian Pizza Summit West!

The Chef of the Year East Competition takes place at the Canadian Pizza Summit East on Monday, Oct. 19, 2020, at Faema Canada in Toronto, Ont.

Professional pizza makers will compete for the chance to win a trip to compete at the International Pizza Challenge at Pizza Expo in Las Vegas in 2021. The winner, our new Chef of the Year West, will receive a free trip to compete in the International Pizza Challenge at Pizza Expo!

SHOULD I ENTER?

  • Do you love to make pizza? Enter!
  • Are you creative? Enter!
  • Want to show off your pizza? Enter!
  • Owners: Looking for a way to set your pizzeria apart from the rest? Enter!
  • Pizza makers: Want to show your boss what you can do? Enter!
  • Managers: Want to motivate your employees? Encourage them to enter!
  • Want to win a trip to Vegas to compete in the International Pizza Expo? Enter!
  • Want to be featured in Canadian Pizza magazine? Enter!

Rules

PRIZES!! AND RULES…

WHO CAN COMPETE?
Open to owners, managers, chefs and employees of Canadian pizzerias or restaurants that feature homemade (fresh) pizzas. Must be 18 years of age and older. Canadian Pizza employees and their family members are not eligible, nor are employees or representatives of advertisers, exhibitors, other suppliers to the industry or their affiliates.

WHAT’S AT STAKE? (ASIDE FROM MAJOR BRAGGING RIGHTS)
WINNER: A free trip to compete in the International Pizza Challenge at Pizza Expo in March 2021. Canadian Pizza magazine will feature you on the cover! And of course, an award to display proudly in your pizzeria.
SECOND PLACE: $300 and an award to display proudly in your pizzeria.
THIRD PLACE: $200 and an award to display proudly in your pizzeria.
ALL CHEFS: A plaque to recognize your participation in Chef of the Year.

HOW WILL THE COMPETITION WORK?
Competitors may enter a pizza with any combination and number of toppings they choose. There are no restrictions on dough, sauce, toppings or styles. Otherwise, imagination is your only limit!

Entrants have four choices:
Make two (2) round pizzas at least 10 inches in diameter
OR
Make two (2) pan pizzas at least 10 x 14 inches
Make Roman-style pizza in either one (1) or two (2) pans. Either: two (2) pans at least 11.8 inches x 15.75 inches x 0.8 inches deep (300 x 400 x 20 mm) or one (1) large pan at least 15.75 inches x 23.6 inches x 0.8 inches deep (400 x 600 x 20 mm)
OR
Make two (2) oval/pala pizzas at least 29 inches in length

Competitors will remove the finished pizza from oven and place on a plate or tray (provided by each competitor). At this time Canadian Pizza magazine will take photos of chef with pizza, then the pizza will be taken to an area to have photos taken of the pizza itself.

Competitors will decide which of the two pizzas will go to the judges. The second will be given to the audience for sampling.

The pizza will be taken by a runner to the judging area. Here the description of the pizza will be read to the judges (who will each have a written recipe at hand). Staff will cut the pizza and allow each judge to choose a slice (piece). The judges will grade the pizza. Score sheets picked up by organizers at the end of the flight. Scores will be tallied following the competition by show management.

RECIPES
Chef of the Year competitors must provide their recipe to the organizers by phone or email on or before Oct. 12, 2020. Recipes will be used during the judging of each pizza.

ASSISTANT
Competitors are allowed one (1) assistant to help with transport of materials and prep work. Assistants must be register as attendees. All handling of dough and assembly of the pizzas must be done by the competitor him- or herself.

KITCHEN SPACE
All competitors will prepare and bake their pizzas in the kitchen using one of four ovens – gas deck, electric deck and high-temperature (domed) oven. (Oven specifications will be provided by email to competitors before the event.) Chefs will provide their ideal temperature range (500-600 F, 600-700 F, 700-800 F or 800-900 F) and oven assignments will be determined prior to the competition by the chefs’ ideal temperature.

TIME
Competition prep and presentation times will be emailed to competitors a week prior to the competition. See the Schedule [LINK] for a general rundown of the day’s activities. Each chef will have 20 minutes to assemble and bake his or her pizzas. Chefs will be timed by Pizza Summit staff. In addition, each contestant will be required to clean up his or her assembly space prior to presenting the pizza for judging. Failure to adhere to time restrictions or to clean up in a presentable fashion will result in an automatic deduction of three (3) points on each judge’s scorecard.

I REGISTERED… NOW WHAT SHOULD I BRING?

CANADIAN PIZZA SUMMIT WILL SUPPLY…

  • Limited refrigeration space (competitors are advised to bring ingredients in coolers)
  • Ovens
  • Stainless steel prep tables
  • Metal pizza peels
  • Pizza wheels
  • Ladles
  • Pie servers
  • Rubber gloves if desired
  • Paper towels
  • Hand-wash station
  • Spray cleaner

COMPETITORS NEED TO BRING…

  • Ingredients for two (2) pizzas (minimum 10 inches in diameter)
  • Pizza peel (if a specific type is preferred)
  • Pans or anything specific to your pizza at the prep or bake stage
  • Probe thermometer if required
  • Presentation plate or tray
  • Any other items, such as a rolling pin, not listed on the Canadian Pizza supply list that you may require

WHO WILL JUDGE MY PIZZA?
The judging panel will be made up of impartial culinary experts that may include chefs, food critics and pizzeria owners. The judges’ names and biographies will be published in advance.

Pizzas will be scored on the following criteria:

  • Bake (not burnt, undercooked, etc.) – judged independently of other criteria
  • Crust (texture, flavour, appearance, crumb, etc.)
  • Toppings (do the flavours complement each other? Bland, strong, appetizing, correct preparation, etc.)
  • Creativity (innovation in ingredient preparation and use, wow factor)
  • Presentation (visual appearance)

WHAT RULES DO I NEED TO KNOW?

  1. A maximum of 24 spaces is available in the Chef of the Year competition.
  2. Entries are accepted on a first come, first served basis.
  3. Those who have won first place in the last three years are not eligible to enter Chef of the Year East.
  4. Each contestant will have the same amount of time to prepare, bake and present their pizza.
  5. Entrant must be the owner or employee of a Canadian pizzeria or restaurant that features homemade (fresh) pizzas.
  6. They must be 18 years of age or older. The competition is open only to owners, managers, chefs or employees from the restaurant and pizzeria industries. Canadian Pizza employees and their family members are not eligible, nor are employees or representatives of advertisers, exhibitors, other suppliers to the industry or their affiliates.
  7. Entrants must bake and present their pizza to the judges within their allotted time. Failure to do so will result in disqualification.
  8. Only one entry (type of pizza) per competitor is permitted, and up to two competitors per establishment.*
  9. Entries will close when the maximum number has been reached.
  10. Bake times will be provided in advance of the competition.
  11. Competitors will receive an email from Canadian Pizza Summit organizers approximately two weeks prior to the competition giving details of the competition, rules and oven information. They will be asked to provide recipes at this time. Competitors will receive bake and presentation times in a separate email approximately one week in advance of the competition.
  12. Judges’ decisions are final in all aspects of the competition.
  13. Competitors will give permission for Canadian Pizza to use photos and statements in any future media without obligation.
  14. Winners must be eligible to travel to the U.S. for the International Pizza Challenge at Pizza Expo to collect their prizes.
  15. Prizes are non-transferable.
  16. *”Establishment” refers to business ownership and not physical location. Corporately owned pizzeria or restaurant chains may enter up to two competitors across the corporation. Individual franchisees count as one establishment and may enter up to two competitors per franchisee.

WHAT IS THE DEADLINE TO REGISTER?
Competition registration is on a first come, first served basis. The deadline for entries is Oct. 5, 2020. Any entries after Oct. 5 must be approved by show management. Entries close in any competition once it reaches the above-mentioned maximum number of participants. Registration for competitions online at CanadianPizzaShow.com is open and remains open until Oct. 5, 2020, or until all available places are taken. Competitors may enter the competition when they register to attend the Canadian Pizza Summit or a spot in one of the competitions may be added later to an attendee registration by logging in to CanadianPizzaShow.com’s registration system. No on-site entries will be permitted. A valid registration is interpreted as the acceptance by the competitor of all contest rules. IMPORTANT: Competitors must register specifically to compete. Competition registration and attendee registration are two separate forms.

To enter the Canadian Pizza Chef of the Year East (Toronto) competition CLICK HERE.