April 9, 2010

 

FOR IMMEDIATE RELEASE

 

For more information contact:

Anne Lampe, American Angus Auxiliary, at alampe@wbsnet.org; or

Crystal Albers, American Angus Association, at 816-383-5100 or calbers@angus.org

 

 

Certified Angus Beef^® Cook-Off Meets a ‘Challenge’

Popular National Junior Angus Show (NJAS) competition features first-ever companion competition.

 

This summer one of the National Junior Angus Show’s most popular competitions, the All-American Certified Angus Beef^® (CAB) Cook-Off, will accompany a new competition — the All-American Certified Angus Beef^® Chef’s Challenge.

The Chef’s Challenge is geared much like televised cooking competitions such as the Food Network’s Iron Chef and will feature two age divisions: 1) adults, ages 21 and older; and 2) National Junior Angus Association (NJAA) members, ages 18-21.

Participants must prepare and serve a unique entrée using a specified cut of CAB and secret ingredients — such as vegetables, fruits, herbs, spices, condiments, etc. — provided by contest sponsors and announced by 9 a.m. the day before the challenge.

“It’s our intention that the new ‘Challenge’ contest provide a venue for senior NJAA members and adults who are passionate about cooking and promoting CAB with the ability to be creative while learning to prepare and promote our industry’s product,” says Anne Lampe, co-chairman of the Auxiliary’s Beef Education committee, which coordinates the Cook-Off and Challenge contests.

The first-ever Chef’s Challenge and the Cook-Off will take place simultaneously during the 2010 NJAS, July 13 in Denver, Colo. Entries are limited to 1 or 2 people, and will be limited to 10 total entries.

Multiple entries from the same state will be accepted in each age division; however, NJAA members may not participate in the Chef’s Challenge if they are members of a state Cook-Off team.

Three judges will evaluate the entries, and scores will be based on use of CAB and secret ingredients; taste; originality; plate presentation; and technique and preparation. Contestants will have no more than1 hour and 30 minutes to prepare their entries.

“We’re hoping the Chef’s Challenge will spur some excitement among contestants and help turn up the heat in the kitchen,” shares CAB Chef Michael Ollier, who will be one of the judges of this year’s challenge. “Food is truly a creative outlet, and this new competition is a great way to let the best chefs shine.”

The first-place entry in each division will receive a Certified Angus Beef^® logo jacket and a $100 cash prize.

Visit www.angusauxiliary.com or www.angus.org/njaa for entry forms, complete rules and procedures.

Entry applications are due to contest chairpersons by June 1. Mail or fax entries to Anne Patton Schubert, 4040 Taylorsville Rd., Taylorsville, KY 40071; or 502-477-2637. Entries also may be e-mailed to Anne Lampe at alampe@wbsnet.org or faxed to 620-872-3915.

The Chef’s Challenge and the Cook-Off are sponsored by the American Angus Auxiliary and Certified Angus Beef LLC.

 

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