Booth Rules and Regulations
- Each booth is a 10′ x 10′ (approx.) plot of land and is allotted one – 2′ x 1′ sign only. You may set up your booth Saturday (November 7, 2020) as early as 7 a.m. after you have completed on site check-in. You may bring additional tables and chairs or you may rent them from us. See information on registration form.
- All Cooks must register between 7am-10am and pick up their judging cup and sample supplies.
- Please be courteous of your noise level in the early hours.
- At the close of the event (Saturday, November 7, 2020, approx. 6:00pm), all booth equipment must be removed from the site.
- Break down of your booth may begin at any time, but no vehicles are allowed in or out of the event site until 6:15 PM on Saturday. We MUST have the attendees off site to enter with vehicles.
- You may drive a vehicle to booth location for set up and breakdown at designated times only!
- Booths do not have running water; however water will be available on site.
- Electricity will be available but you must request in advance (small fee for electricity).
- The fee to rent electricity is $25. You are welcome to bring your own generator, but it must be placed in a generator quiet box and at least 25 ft away from other tents due to noise level.
- You are REQUIRED to have a minimum of one (1) – 5-gallon bucket of water for cleaning at your booth (or five (5), 1-gallon jugs of water).
- Water will be available on event site but containers will not be provided. Please bring soap and disinfectant.
- Open fires are not permitted. BBQ grills and propane stoves are allowed.
- All booths cooking on site will be required to have a certified 5lb fire extinguisher. If you are using grease you must have a current Class K fire extinguisher. Please check expiration date prior to arriving.
- If you do not have a fire extinguisher you my rent one for $45.00. (Credit Card only).
- These are available to rent for $45 on the day of event. A credit card or $50 deposit is required.
- Your booth space in not intended for the parking of a vehicle. All vehicles must be removed from the event site by 10:15 a.m. on Saturday, November 7, 2020.
- If you will be promoting, selling, or displaying a company or organization’s name, product, service, etc. at your booth you must get permission of Event Coordinator prior to event.
- Selling or giving out beverages of any kind is strictly prohibited.
General Cooking Information
- This if for Chili being turned into judges: Cooking of chili is to begin no earlier than 9 AM on Saturday November 7, 2020 (on-site). For ICS category, chili turned in for CASI Judging, ingredients may be chopped prior to Saturday, but pre-cooked meat prior to 9 AM November 7, 2020 will disqualify your team.
- Required only 1 Gallons of Chili for Judging (Judging cups are 32oz)
- We suggest you make more chili to serve to the attendees. The more chili you make the better your chances are on winning the People’s Choice awards!
- For Open category you may cook your chili either on site or in advance.
- You will be able to drive vehicle to your booth location for setup, but ONLY during designated load-in and load-out times.
- You must then park in designated cook lot off of the event site.
- Participants must furnish their own cookware and utensils.
- A cooking source can be a number of different methods including traditional propane camp stove, Coleman fuel, or bar-b-que. NO OPEN FIRE PITS PERMITTED. Required to have a grease trap, grease interceptor, grease container, or grease trap paper.
- You must comply with the standard food safety and sanitation, if you are cooking any food at the Orlando Chili Cook-off.
Food Preparation for ICS Traditional Red & ICS Homestyle (OPEN) – JUDGED Chili:
- No ingredient may be pre-cooked in any way prior to the commencement of the official cooking time. The only
exceptions are canned vegetables, sauces, peppers, liquids, seasoning pastes and meat substitutes.
- Cooking times may vary by cook-off, as determined by the Chief Judge.
- Meat may be pre-cut or ground but MAY NOT be pre-cooked, treated, seasoned or marinated in any manner.
- Grinding and/or mixing of spices is allowed.
- All other ingredients must be prepared and/or chopped on-site during the preparation period. The preparation
period is the designated time between set-up and the start of the cooking period for each category. Preparation
times may vary by cook-off, as determined by the Chief Judge.
- All ingredients must be sourced to a licensed food manufacturer, wholesale supplier or retail store. Purchase receipts are recommended and may be required at some cook-offs. No ingredients are allowed that have originated from unlicensed growers or suppliers. No home grown or home canned/bottled ingredients are allowed.
No wild game meat is permitted, even if processed by a licensed facility. All ingredients are subject to inspection at
any time, by ICS representatives or local and state officials.
- All food – whether stored, resting or cooking – must always be maintained at food-safe temperatures. Food
temperatures are subject to inspection at any time by ICS representatives or local/state officials.
- All food handling, preparation and serving must comply with all local and state guidelines, policies and rules.
- Failure to abide by any of the above, in the unilateral and unfettered opinion of the Chief Judge, will result in immediate disqualification from the cook-off.
Here are some basic tips
- Always wash hands with warm water and soap for 20 seconds before and after handling food.
- Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
- Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
- Marinate meat and poultry in a covered dish in the refrigerator.
- Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
- Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC) as measured with a food thermometer.
- Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.
- Read more on how to handle food safely.
This competition involves sampling by judges and event attendees. Please be aware that each team’s liability is based on ingredients cooked in anything you serve. Teams preparing and serving harmful ingredients will be held liable. Each booth will be given 1000 / 1 oz. sample cups and 1000 spoons, napkins and a 1 oz. ladle. Food entries must be submitted in the containers provided at registration to the judging tent near the stage at these designated times:
- 12:00 pm – ICS RED CHILI COMPETITION
- 1:30 pm – ICS HOMESTYLE (OPEN) CHILI COMPETITION
- 2:30 pm – VEGGIE CHILI COMPETITION
- 2:30 pm – RESTAURANT COMPETITION
- Trophies will be awarded to the top three (3) winners of ICS RED, ICS HOMESTYLE (OPEN), VEGGIE, RESTAURANT, and People’s Choice categories, first place only for Showmanship.
On-Site Final Registration (Day-Of)
- A representative from your team will need to check-in at final registration on Saturday, November 7, 2020. Refer to the site map on the Info page for the Registration Tent location.
- It is recommended that check-in and booth set-up be completed on Saturday by 10:30 a.m. Final inspection at 11 a.m.
Registration Hours of Operation: Saturday, November 7, 2020, 7:00 – 9:30 AM
Pre-Registration ends Nov 3, 2020. PLEASE REGISTER EARLY. WE EXPECT TO SELL OUT BEFORE THE EVENT!!
- $20 single category
- $25 for any two categories
- $30 for all three
- $350 for Restaurants
At final on-site registration you will receive:
- Confirmation of your booth space assignment
- 1 oz. sample cups, napkins and sample spoons
- 1 oz. ladle
- Quart cups to place your chili in for judging
- 2′ x 1′ sign with your team name to display at booth
- Note we DO NOT PROVIDE TENT! (you can rent one if needed)
- Fire extinguishers, tents, tables and chairs are available for rent. See entry form for more info.
For those participants that did not pre-register, we will be taking applications at final registration. Please bring a completed registration form and cash payment. Remaining booths spaces will be on a first-come/first-served basis. These items may not be available if you do not pre-register.
Tips and Help for First-Time Cooks
Resources for first time cooks:
Any questions, please contact us at Dan@OrlandoChiliCookoff.com.