Q. Driving Directions
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Q: What is required of a participant of Men Who Cook 2008?
A: You are asked to prepare a one ounce tasting serving of your specialty for an estimated 300 guests. In the past chef selections have been a wide array of appetizers, entrees and desserts. We request that you bring enough staff to help you set up and serve your entry food.
Q: What are some of the benefits of participating in Men Who Cook 2008?
A: .
- Recognition in the Men who Cook program distributed to all guests
- An opportunity to promote yourself in our event program.
Q: Who has participated in past Men Who Cook events?
A: Over the last 19 years the chef participants of our Men Who Cook have ranged from men from the Upstate Medical University to employees of a local Wegmans Store to a father and son team. The Men Who Cook event is truly an occasion for anyone who enjoys cooking and contributing to a great cause.
Q: How much area does each participant have for their display?
A: Typically a participant is provided one 8' banquet table. Based on your serving needs, we have larger spaces, front and back spaces, and corner spaces available.
Q: What time are we allowed to arrive and begin setting up?
A: We ask you to state your needs on the sign up application. We will subsequently assign a schedule based on everyone's needs.
Q: Where do we prepare our dishes for the event?
A:To maintain safety, the Onondaga County Health Department requires that all food being prepared for the MWC event must be prepared according to their regulations. Food must be prepared in a licensed kitchen with a Health Department Permit. The exception is "dry baked goods" such as desserts or breads. These may be made at home.
You may prepare your dishes at the Hotel Syracuse or another Health Department aproved kitchen.
Dish temperatures will be tested upon a chef's arrival and before leaving the kitchen 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.The temperatures must be maintained 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.
Q: Where do we deliver our food and equipment the day of event?
A: The hotel has three load-in areas: main entrance on South Warren Street, former Coach Mac's restaurant on West Onondaga Street (below the bridge), and across the parking deck bridge (level 3). We will provide participants with parking passes and directions to the parking garage the day of the event.
Q: What linens and equipment will be provided?
A: White linen will be provided. However, we encourage you to customize your table with your own linen, skirting, decorations, and signage. Please limit displays to fit on tables or behind tables. Please come prepared with your own equpment. Propane fuel is not allowed in the hotel; we encourage you to use butane or sternos (a fire extinguisher must be under table if using flame). If you need electrical power please contact The Events Company @ 315.422.9400. |
