[Sca-cooks] A&S ENTRIES

[Johnna Holloway]

Ideally what you prepare should be what you want to prepare,
but in reality successful meals or dishes for contests take into account
what the site or the event will be providing in terms of facilities for
the culinary entries. Some of these competitions offer ovens and space
in a kitchen for entries. Others offer a table and absolutely nothing beyond
a table. Not even an electrical outlet will be provided. Some people 
come in early
and rent hotel rooms with kitchenettes and cook in the room until right 
before
the entries are due. Others do cold platters.
Communication with the A&S person and event autocrat in advance is 
almost mandatory.

Johnnae




Robert Evans wrote:
> i am just now getting into the A&S side of cooking. dose any one have some suggestions on how to hold dishes at temp? or is that something that you plan for in making that dish? knowing that it has to taste right at warm rather than hot. cause cold pottage is nasty! trust me on this one. and who wants to do that to a judge anyway. 
> back to my hole
> Klaus
>