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Here are the rules for the sandwich competition to be held at Lake Tech on Monday, March 23All competitors should be at Lake Tech by 5 o’clock. We will start by 5:30 and you will finish by seven with cleanup and awards
Time Allotment
• Basket Reveal & Planning: 20 minutes
• Cooking Time: 60 minutes
• Turn-In Window: 10 minutes
Basket Structure & Rules
• Each competitor receives an identical mystery basket with at least 3 required ingredients.
• The dish must highlight these required ingredients in alignment with the selected competition
Category
Menu Description Requirement
During the 20-minute planning period, competitors must submit a brief written menu description that
includes:
• Dish title
• Key components
• Flavor or technique highlights
**It is not scored but required.
Judging Criteria
All entries are judged using the existing E.A.T.™ Methodology:
• Execution (35%) – Technique, timing, ingredient integration
• Appearance (15%) – Visual presentation and cleanliness
• Taste (50%) – Flavor depth, seasoning, balance
Innovation and adaptability are reflected naturally in Execution and Taste scores.
Additional Guidelines
• Competitors may use ingredients from a shared pantry (herbs, oils, spices, etc.).
• No identifying marks on dishes.
• No pre-prepped or pre-cooked items unless approved packaged items are allowed
Presentation Requirements
• One (1) presentation plate + five (5) sampling portions presented on one silver platter.
Competition Guidelines
• All food must be prepared onsite. No pre-prep or pre-cooked items are allowed, except for
approved packaged products.
• Dishes must be served on the silver platter provided with one display/presentation dish that can
be bigger than the 5 sample dishes that are also required. The five samples and the presentation
dish must all fit on the provided silver platter. (Please see example below)
• Garnishes or dishes cannot extend more than 3 inches from the edge of the silver platter
• Strict food safety protocols apply.
Equipment & Cooking Rules
• Allowed: Personal small appliances (blenders, mixers, etc.).
• No personal grills or smokers; communal grills provided.
• Cooking fires must be in fire-safe vessels.
Turn-In & Submission
• Dishes must be turned in on time, with no identifying marks.
• No discussion of dishes with judges prior to turn-in.
Conduct & Compliance
• Professional conduct required. Violations may result in penalties or disqualification.
• Mandatory cook’s meeting attendance.
• No alcohol or drug use during competition. by seven.
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Event Venue
Lake Technical College, 2001 Kurt St,Eustis,FL,United States
Tickets
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