Photo 6
20th Annual
Men Who Cook
Friday April 25, 2008
5:30pm-8:30pm
Historic Hotel Syracuse
Apron
 

Chefs Sign Up

 

Our Men Who Cook committee is planning an exciting event! All proceeds help support MHA's local programs and services. We would greatly appreciate your taking a moment to fill out the short form below . Thank you

Participants selected for Men Who Cook are based on a first come basis. The Mental Health Association reserves the right to limit participation from similar food or beverage types to provide guests with a variety of appetizer, entree, dessert, and beverage choices.

Chefs and Chef Teams, Click here to learn about the Cook Book

Have you or your team participated before?
  
     
Name of Company/Organization you are Representing or who is sponsoring your team:
  
     
Head Chef or Team Name (if different then below):
  
     
First Name:
  
Last Name:
  
Title:
  
Address:
  
City:
  
State:
  
ZipCode:
  
   
Telephone:
  
Facsimile:
  
Email:
  
   
Day of the Event Cell Phone:
  
   
Team Member No. 1
  
Team Member No. 2
  
Team Member No. 3
  
Team Member No. 4
  
   
If you know at this time, please complete the rest of the form. We can also collect this information at a later date. Please register today.
   
Category of Food Entry:
  
   
Name of your dish:
  
Main Ingrediant:
  
     
My Dish is Served:
 
   
To maintain temperature during the event I will use:
  
Note: If you are cooking at the Hotel Syracuse, please select "kitchen at commercial location" and enter "Hotel Syracuse" below.
The food will be prepared at:
  
 
Location where food will be prepared:
  
   
Total time needed to prepare:
   (minutes)
Number of burners needed:
  
Time needed on burners:
   (minutes)
Number of ovens needed:
  
Time needed in ovens:
   (minutes)
Deep Fryer needed:
  
Time in deep fryers:
   (minutes)
Number of hot boxes needed:
  
   
 
     
   
     

To maintain safety, the Onondaga County Health Department requires that all food being prepated for the MWC event must be prepared according to their regulations. Food must be prepated ina licenced kitchen with a Health Department Permit. The exception is "dry baked goods" such as desserts or breads. These may be made at home.

Dish temperatures will be tested upon a chef's arrival and before leaving the kitchem at the Hotel Syracuse. Food must be maintained during the event at proper temperatures. Hot food must be held at 140 degrees and cold food must be held at/or below 43 degrees. It also must be held at these temperatures during transportation to the event. One of the best ways to do this is with coolers. They keep hot things hot and cold things cold.