EMPTY BOWLS PROFESSIONAL SOUP COOK-OFF COMPETITION REGISTRATION FORM

RULES AND GUIDELINES

 

– Only 12 competitors will be chosen from applications 

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1. “Team Competitor” is comprised of one chef and owner(s).

2. Competitor must make a minimum of 4.0 gallons (15 liters) of soup or be disqualified.

3. Competitor must bring their own warmers and small ladles.

4. One six foot table and one chair will be provided.

5. Competitor will serve their soup only in sample containers provided to them.

6. Competitor will use bowls provided to them for Judges.

7. Signage will be provided (ingredients will be on sign for people with allergies or sensitivities).

8. Set-up between 10am and 10:45am.  Competitor will be ready to serve their soup at 11am.

9. Competitor must maintain 140 degree Fahrenheit (60 degrees Celsius) or higher safe temperature of soup during event. 

10. Restaurant promotional material (such as flyers or business cards, etc) is encouraged.

11. Only 12 competitors will be chosen from applications.

12. If selected as a contestant, a photo of each team owner and chef, restaurant logo and name of soup will be used for advance promotion online.