The second annual Chef to Chef Conference will include a new feature this year. Registrants will have the opportunity to compete in the inaugural “Chef to Chef Recipe Contest.”

The Conference will kick off on Sunday night, March 7, with an hors d’oeuvres reception featuring dishes from the contest. Attendees will have the opportunity to submit recipes for judging once they register for the Conference. Entries will be screened by a judges’ panel, headed by Jerry Schreck, Executive Chef of Merion Golf Club, Ardmore, Pa., that will include several other world-renowned club chefs who will also be making presentations at the 2010 Chef to Chef Conference.

The selected dishes will then be prepared by the award-winning culinary staff of the Four Seasons Resort and served at the opening reception. Attendees will be provided with full descriptions and details on the recipes, and asked to vote for their top choices after they’ve sampled all the entries.

At the end of the Conference on Tuesday, March 9, the “gold, silver and bronze” winners of the inaugural Chef to Chef Recipe Contest will be announced, based on the voting results. Winners will receive prizes at the Conference and also have their winning entries featured in Club & Resort Business.

>>Download C2C Recipe Submission Form Here

Chef to Chef Recipe Contest Rules: Entries must be received by the February 15th.

Entries can be mailed to:

Club & Resort Business
c/o Chef to Chef Recipe Contest
1991 Crocker Road Suite 200
Westlake, Ohio 44116

Entries can be faxed to: 440-250-1890
Entries can be emailed to: jdechellis@clubandresortbusiness.com

ENTRY REQUIREMENTS: 1) No purchase is necessary. 2) Contest is void where prohibited by law. Subject to all federal, state and local laws and regulations. 3) Enter as many entries as you’d like but only one entry may qualify as a winner. 4) Entries will not be acknowledged or returned. 5) All entries may be edited, published and otherwise used by Club & Resort Business without compensation.

RECIPE REQUIREMENTS: Recipe must be original. An original recipe is the product of one’s own mind and is not a copy or imitation. If the recipe is derived from a previously published one, it must have at least four significant ingredients that are different and the method of preparation changed to qualify. Recipe must be typed or legibly printed on C2C Recipe Submission and list ingredients in order of use and in exact, standard U. S. measurements. Recipe must include: name of recipe, a yield of at least 25 servings, your name, your club or resort’s name, address, e-mail address and daytime telephone number. Please also include a full-color photo as a .jpg, .gif or .png file – not to exceed 2MB.

ELIGIBILITY: Contest open to 2010 Chef to Chef Conference Attendees.

JUDGING: Recipes will be screened based on taste, originality, preparation and appearance.Finalists will be selected and the dishes will then be prepared by the award-winning culinary staff of the Four Seasons Resort and served at the opening reception. Attendees will be provided with full descriptions and details on the recipes, and asked to vote for their top choices after they’ve sampled all the entries.