Cabarrus Chef Challenge

The Cabarrus Chef Challenge providers real life culinary nutrition challenges that inform, test and push participants in the most exciting ways. By linking education with industry, the Cabarrus Chef Challenge presents a culinary competition that brings to life what individuals have learned in the classroom or personal kitchen, in a real restaurant setting.

Sign your school or team up for the May 2019 Cabarrus Chef Challenge! (Click Here for PDF)

Applications Due:     Youth - March 8th     Adult - April 5th

Challenge Overview

Only four youth teams and four adult teams will complete in the May 2019 Chef Challenge. The preliminaries for both the adult and youth challenge, include four teams that will face off in a 'Chopped' style cooking challenge. The two winner will proceed to the finals. Team participation will be by order of application submission.

The judges will score each team on the originality of the mood board and restaurant concept (youth only), the taste, presentation and nutritional value of each dish and the teamwork of each team and how the overall meal was described.

Contact: Kelsey Heller 704-920-1257 - kelsey.heller@cabarrushealth.org 

Youth Team Instructions

  1. Complete and submit the application - Application can be found here. Max of 10 team members.
  2. Design Your Restaurant Concept - Each team develops a mood board that showcases their restaurant concept. Click here to learn more about the Mood Board. The mood board is developed by the whole team before competition day and turned in with the application. On the day of the competition, it will be explained to the panel of judge's before the cook off begins.
  3. Prepare and Cook a Three Course Menu - Using the list of ingredients given to the teams prior to competition, the teams must prepare and cook a three course menu consisting of an appetizer, entree, and dessert within 60-minutes time frame. They must also include one mystery ingredient in each course that will be given to them on competition day.
  4. Present your restaurant concept and menu to the judges - Each team will present the following...
    • The name of their dishes
    • Their finished dishes
    • Explain to the judges how these dishes fit into their restaurant concept
    • How the dishes are health and nutritious for their customers

Competition Dates

Preliminaries: May 13th, Cabarrus Health Alliance
300 Mooresville Road. Kannapolis, NC 28081
Round 1 - 8:00am-10:00am
Round 2 - 11:30am-1:30pm

Finals: May 20th, Restaurant Forty Six
101 West Avenue, Kannapolis, NC 28081
10:00am-12:00pm

Adult Team Instructions

  1. Complete and submit the application - Application can be found here. Max of 10 team members.
  2. Prepare and Cook a Three Course Menu - Using the list of ingredients given to the teams prior to competition, the teams must prepare and cook a three course menu consisting of an appetizer, entree, and dessert within 60-minutes time frame. They must also include one mystery ingredient in each course that will be given to them on competition day.
  3. Present you three-course menu to the judges - Each team will present the following...
    • The name of their dishes
    • Their finished dishes
    • How the dishes are health and nutritious for their customers

Competition Dates

Preliminaries: May 18th, Cabarrus Health Alliance
300 Mooresville Road Kannapolis, NC 28081
Round 1 - 9:00am-11:00am
Round 2 - 1:00pm-3:00pm

Finals: May 20th, Restaurant Forty Six
101 West Avenue Kannapolis, NC 28081
6:00pm-8:00pm

Prizes

All participants will receive a copy of The Dole Nutrition Handbook.
Youth - The winning youth or high school team will have the opportunity to run their own restaurant for one night at Restaurant Forty Six.
Adult - The winning adult team recipe will be featured by Chef Mark Allison on NBC's Charlotte Today.