Vegan Snack ​ ​Off

Host​ : Chef Jacques​ ​Laventure​ ​

Judges: School Official, Local Politician, Media Correspondant, Local Celebrity and Title Sponsor


Prizes: Trophy, Badge and Branded Apron Gift Certificate from local Vendors

  1. Divide the kids (or kids and adults) into 2 or 4 teams of 2 people.
  2. Gather​ ​a​ ​set​ ​of​ ​cooking​ ​items​ for each team (utensils, measuring instruments, bowls, etc.).
  3. Chef Jacques announces the cooking theme for the event, and discusses the facts about the main ingredients (trivia style)
  4. There will be​ ​“Secret​ ​Ingredient/s”​ that will be revealed to the contestants during the cook off.
  5. Chef Jacques will coach the contestants (15-20 minutes) about being a professional Chef and the necessary skills- from time management to presentation skills.
  6. Once the​ ​“cooking​ ​stations”​ are set up, make a separate spot for the judge to taste the food. This station should be equipped with a plate and eating utensils, and a palate cleanser like water or crackers. You may want to create scoring cards with categories​ ​for​ ​taste,​ ​originality,​ ​good​ ​humor​ ​or sportsmanship,​ ​and​ ​presentation.
  7. With a timer set for 20 minutes (which should also allow about 5 minutes for the kids to plan their recipes) the children can begin making their creations. They will be allowed supervised access​ ​to​ ​the​ ​kitchen​ ​for additional​ ​food/spice/condiment​ ​ingredients.
  8. After the time is up, each team presents their creation to the judge so that he or she can taste each one and fill out the scorecards.
  9. Great prizes include ribbons or “coupons” for privileges around the house, a new (to them) cookbook, or colorful cooking utensils.
  10. Videotaping​ ​parts​ ​of​ ​the​ ​competition​ ​and​ ​interviewing​ ​the​ ​contestants​ ​before,​ ​during​ ​and​ ​after​ ​the competition.​ ​(​ ​Production​ ​team​ ​will​ ​make​ ​sure​ ​we​ ​have​ ​profiles​ ​for​ ​contestants.)
  11. Contests will have the potential opportunity for internships/jobs with our team or with our collaborators.