[Sca-cooks] Planning a Siege Cooking Contest

[Sharon Gordon]

1) I have seen several lists of what other people have used for ingredients for the contests.  And I was wondering what you think is important in designing a list of foods for the contest?  How do you pick a collection so that it's challenging, yet the teams can produce good dishes?

2) What else do take into consideration?
Seasonality
Food costs
Foods from one region/time
???

3) In some contests the food budget looks like it's funded from the registration fee and a set number of sampling tickets.  How do you determine the number of sampling tickets so that everyone (judges, team, samplers) can get a reasonable sample in proportion to the available food?

4) What site considerations help make the contest go more smoothly?

Sharon
gordonse at one.net