SPS is a 501-c-3 organization---which means that cooks can deduct expense of food and travel time on their income taxes!
Chef’s Information
Thank you for participating as a ‘Celebrity Chef’ in Suicide Prevention Services’ 50 Men Who Cook on Saturday, February 27, 2010.
· There is no cost involved other than purchasing ingredients for the recipe you serve.
· Your recipe can either be an appetizer, soup/salad, a side dish, an entrée, or a dessert.
· You will need to prepare a minimum of 150 ‘sample sized’ servings. A sample sized serving is considered to be 2-3 forkfuls or bites.
Should your food be prepared at home or at the event?
This is the most frequently asked question and the answer is “it depends”. It depends on your dish. For many, it will be easier to prepare at home – but be sure to keep in mind safe food handling rules and temperature control. For some, much of the prep work can be done at home and the actual cooking done at your station (in an electric skillet or burner provided by you). We will have access to the kitchen. I am happy to talk to each of you individually about your dish and any concerns you have.
Cooks Meeting
Please attend the cooks meeting at the Lincoln Inn on February 13, at 10 a.m. at Lincoln Inn.This will give you a chance to see the facility – including the kitchen and answer any questions you may have. A representative from the Kane County Health Dept. will also be there to give us a short lesson on Food Safety.
Supply List
WE Provide
· Banquet tables and table cover – you may bring additional table cover if desired for your station decoration
· Chafing dishes for those that requested them
· Ice
· Small plates, bowls, plastic forks and spoons, salt and pepper
· Gloves for preparing and serving food
· A 50 Men Who Cook apron
· Electrical outlets (bring extension cords if you think you need them and let us know if you need an outlet ahead of time ) YOU Provide
· Clean and sanitized cooking utensils, pots and pans
· Table-top appliance (crock-pot, roasters, electric skillet etc.)
· Decorations for your station (optional)
· Good Food!!!
Safe Food Handling Tips
· Wash hands frequently and wear gloves
· Plan on attending a short class with the Kane County Health Department February 13, at 10 a.m. at Lincoln Inn. The Health Department is most concerned with safe food temperatures. Cold foods must be held at 45 degrees or below and hot foods at 140 degrees or above.
· Strict attention should be given to personal hygiene.
· Eating, drinking and smoking are not allowed in food prep areas.
· Equipment should be safe, in good repair, and clean.
· We are able to use the kitchen at Lincoln Inn
Day of the event
Unloading: You may unload your food and necessary items between 3:00 and 4:00 on Saturday, February 27th at Lincoln Inn. Volunteers will be available to help you unload. We would like all chefs to be unloaded by 4:00.
ALL CHEFS must be in place and setup by 4:30 PM for the chef’s reception. Please have your one free guest/assistant with you at this time, as they will serve your dish during the chef’s reception so you will be able to mingle and taste test.
Event Entry: When you arrive you will check in and be given name badges. Your guest may also enter with you at this time. All other individuals will need to enter through the main entrance with the other diners beginning at 6:00.
Volunteer Helpers: Volunteers will be available to assist chefs during the evening. Let them know if you have any questions or problems.
Tickets: Encourage your friends and family to attend and of course vote for your dish. Tickets in advance are $50.00 and are available through www.spsfv.org or Suicide Prevention Services 630-482-9699. Tickets purchased at the door will be $60.00
Website Bios and Photos
Your name and a little bit about you will be posted on the website www.spsfv.org. Please review this information for accuracy and let me know if you want any changes. After the event, we will be posting photos taken at the event.
Ballots
Every attendee will be given a ballot along with their program and encouraged to vote for their favorite appetizer, soup/salad, side dish, entrée, dessert and station. Please send me your dish name and category ASAP! We will be making a program for all guests. We need have your information by February 12, 2010 at the latest.
Please feel free to contact me with any questions, concerns, or suggestions.
P.S. Please help us to promote our event and promote YOU. Maximize your connections through your website, e-mail, twitter, facebook, newsletters, fliers, etc. Include our website and event information in as many of these options as possible.
