Iron Chef Competition

Campus NightLife invites you and your friends to enter the 2nd annual Iron Chef Competition on March 10, 2011 Nebraska Union, Ballroom. Contestants can enter the Vegetarian or Meat category (Vegetarian can be vegetable or fruit), with prizes awarded to first and second place in each category.  There will also be a People’s Choice Award, with winners determined by votes by students in attendance. 

• All Iron Chef Teams (no more than 3 members) will be required to use a common ingredient: rice.  You can choose whether you want to use Minute Rice or Long Grain Rice.  If you would like to use a rice cooker to cook your Long Grain Rice you will be responsible for bringing your own.
• All entries should be accompanied by the recipe. Entries without recipes will not be accepted.
• On the day of the event, March 10, 2011, please come no later than 6:15 pm, along with your team and a copy of your recipe.
• You will have 45 minutes to prep, cook, and plate your dish

All Teams will be provided with all ingredients in their recipe, as well as the rice needed for the recipe. Each team will also have two burners and other cooking equipment if requested. Please no alcohol in the dishes.  Blenders, mixers, and any other electrical equipment will not be provided.  You may bring you own equipment but it must be approved by Student Involvement.
Each team will be judged on the taste, creativity, and appearance of the dish while also being judged on the cleanliness and following food safety guidelines while cooking.

Sign up online by March 4, 2011

Food Safety Guidelines

• Thoroughly was and clean your hands with hot soapy water before beginning, and before and after handling protein items (i.e. raw meat, eggs, etc).
• Remember to use a tasting spoon when tasting your dish, and a new one every time.
• All food should reach 145 degrees for at least 15 seconds and all meat should reach a certain temperature: poultry (165), beef (145), and pork (150) degrees for at least 15 seconds.
• Prevent cross-contamination by cleaning and sanitizing all work surfaces, equipment, and utensils after each task. Each station will have a wash and sanitizing bucket. Gloves will also be provided to each station as well.