Chicken Fabrication Challenge

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The challenge will be held on Sunday, July 21st, beginning at 6:00PM. Culinary instructors must register for the conference before completing the chicken fabrication application. The event is limited to 12 instructors.

There will be a $25 entry fee donated to the Keilondi Johnson Memorial Scholarship, is tax deductible and can be paid during registration. Participants will provide their own supplies (knives, cutting boards, sanitation solution & towels). A rubric with expectations of professionalism and required cuts will be provided prior to competition.

Judges include Chef Dan Rothstadt from Henckels, Chef Tassie Pippert owner of Cork & Fork consulting and Chef in Residence at Hotel Madison, and Chef Mike Erickson principal of National High School BBQ Association. Zwilling JA Henckels will provide an award to the 1st place winner & other prizes for 2nd and 3rd.

For questions, contact Susan von Schaack at susanvonschaack@gmail.com.

Full Name *

Preferred email address *

Preferred phone number *

School Name *

County you are representing *

Culinary Courses You Instruct (check all that apply) *

Introduction to Culinary Arts

Culinary I

Culinary II

Baking and Pastry Specialization

Quantity Food Specialization

Restaurant Operation Specialization

Catering/Banquet Specialization

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