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Promoter Packets are available at a cost of $20.00
Event Promoter:
- Furnish 1 copy of cook-off rules and 1 copy of entry form to be
reviewed with IBCA representative prior to advertising to make sure
rules are in compliance.
- If inspecting meat specify time and location.
- Turn in times should be set prior to cook-off and advertised.
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Provide judges for all levels of competition
- Head Cooks cannot be used as judges.
- Team members may be used at the preliminary judging level . . . Not
finals.
5. Complete IBCA Form 99 and present to Head Judge prior to Head
Cook's Meeting.
6. Provide the following supplies:
- Plastic Forks, Knives, and Spoons in BULK
form (not
party paks ), napkins or paper towels
- Condiments for judges (example: crackers, grapes, carrots, dill
pickle slices, cheese)
- Bottled water or soft drinks for judges. (We prefer that beer
not be served)
- A specific area with enough tables & chairs for judging.
- Also supply 2-6
persons to help in judging area.
- A Sound system if necessary.
7. A nominal sanctioning fee to IBCA based of number
of cooking teams entered in cook-off.
8. Provide a room and gas mileage to cover the Head
Judge's expenses.
IBCA:
- Be available to the Promoter to answer any questions and provide
possible help to make the cook-off a success.
- Attend the Head Cook's Meeting to explain the IBCA rules, discuss
turn-in times, and answer any questions from the cookers.
- Prepare Turn-in Containers that will be issued at the Head Cook's
Meeting.
- Administer all levels of the competition judging and tabulate the
judge's score sheets.
- Instruct the judges as to the judging procedures.
- Provide head judge.
- Assist in the announcing of final winners.
- Provide the following supplies:
- Trays with foil and/or Cups for competition (cost of turn in
containers will be absorbed by promoter).
- Double tickets, and tape.
- Judging forms
- Pencils for the judges' use.
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If notified with enough time a sound system can be provided.
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