Houston Cook Off Rules

BUDGET
The budget is $450 per team. Spend this budget on your Cook-Off booth any way you see fit. Some elect to spend most of their money on food (after all, it is a “Cook-Off”); however, some teams have been known to spend much of their budget on their decorations.
 Either way, each team must stay inside of the $450 budget.
**** To help keep the competition as fair as possible, teams cannot spend their own money to help improve their booths. Teams spending their own personal money on extra costumes, decorations, and food have been a common complaint over the years. ****

EXTRA BUDGET
In addition, there are two ways to qualify for extra budget money:
1.You can elect to have a separate carnival booth. If you are interested in having a separate booth for carnival activities for the kids, the Head Chef must let Art Campos know as soon as possible to make sure booth space is available. If space is available and you elect to have a separate carnival booth, an additional $250 will be added to your budget.
2.If you do not want to have a separate carnival booth, you can still elect to incorporate “carnival-type activities” into your existing booth. If you elect to have carnival activities in your booth, an additional $50 will be added to your budget.
Immediately after the Cook-Off, each Head Chef must send a CSS expense report Eform (with all receipts electronically attached) to Art Campos for approval.

JUDGING
Food for each booth will be judged blindly. We will notify each team of a specific time in which they are to bring their food to be judged to the front reception desk. A Cook-Off volunteer will assign a number to your food, along with a description. The food will then be taken to a judges table. The judges will judge the food on set criteria without knowing which team has submitted the food for tasting. We will award 1st, 2nd and 3rd place in the Food category. **Please note, all foods to be judged must be cooked on-site.**

GENERAL INFORMATION

• 2 tables will be available for each team to use during the Cook-Off. Teams with carnival booths will be able to get 2 additional tables.
• There will be a central power generator at the Cook-Off again this year for all teams to use.
• You are not allowed to bring an extension cord and run it to the Reynolds and Reynolds building.
• All Cook-Off themes and activities must be approved in advance. Please send your proposed theme and activities to Art Campos.
• Teams should consist of at least 5 members.
• If you haven’t done so already, each Cook-Off team will designate a “Head Chef”. The Head Chef will receive all Cook-Off materials and be responsible for disseminating the information to all team members.
• Reynolds and Reynolds will provide beer, soda, sports drinks, juice packs, and water. Please know that Reynolds and Reynolds has rules to make sure our employees are safe. To receive alcohol at the Cook-Off, anyone under the age of 26 will be asked to show their I.D. No one under 21 will be served alcohol at the Cook-Off.
• Be creative! Cook whatever you like.
• As a guideline, plan on feeding approximately 125 people. If you prepare small servings, you will be able to feed more people. Remember, people will be eating at a number of other booths as well.
• When throwing away your trash during or after the event, please make sure to break up larger items so that they fit inside the dumpster. Under no circumstances should you place large items or pieces of wood on the ground next to the dumpster.
• The only alcohol allowed at the Cook-Off is served at the beverage booth. You may not serve beer, wine, or liquor in your booth.
• Each team will be responsible for providing their own cooking utensils, smokers, plates, forks, knives, spoons, napkins, grills, and so on.
• All dishes that will be judged must be cooked on-site. However, it is acceptable to prepare some of your side dishes at home. Please remember that the expenses for creating side dishes need to be included in your budget.
• The Reynolds and Reynolds kitchen is off limits. For example, ice from the Reynolds and Reynolds kitchen is reserved for the Cook-Off committee and the beverages booth. If you want to use ice in your booth, you will need to bring your own.
• Team members will be responsible for thoroughly cleaning their own area. A detailed checklist will be distributed during the Cook-Off to each Head Chef. Cook-Off committee members will be on hand at the end of the event to collect the checklists and confirm that your booth is clean.
• Please do not pour or dump anything (charcoal, grease, ice, leftover food, etc.) on Reynolds and Reynolds property. Similarly, do not clean dishes or utensils in the Reynolds and Reynolds rest room sinks.
• Reynolds will have fire extinguishers at each end of the parking spaces in case of emergency.
• Keep in mind if you do any of your final prep work for your booth on-site to be cautious with any paint or anything that would leave a permanent stain on Reynolds property. If you do, you will be responsible for the clean-up.