Calling all Sacramento area amateur and semi-pro bakers! Are you ready
for a sweet challenge?
This year's Cake War at the 10th Annual Celebrity Chef Challenge is
Battle Cupcakes, and we're looking for three contestants to
battle it out against three cupcake pros.
But to join the battle, we want to see what you've got! Why are your
cupcakes the best? Show and tell us by making a 3-5 minute video and
uploading it to YouTube!
We have received some great entries, but we are looking for more!
And this time, we're extending the video contest to include bakers who
also bake as a side business, but do not yet have a store front.
To give you an idea of who and what we are looking for, here are two
of the entries we have already received:
First, the lovely Kyle Lane of East Sacramento, and her partner in
cupcake, John Goddard!
And presenting Jennifer Urias and her cupcake companion, Michelle Duncan!
Great job ladies!!
OK, if you want to show Sacramento who makes the best cupcakes, you
have one more month to get those entries in! Then we'll all vote for
our favorites and choose the final contestants for the Cupcake War on
June 23rd!
Please note, this is an audition for the Cake War at the Sacramento
Chef Challenge and NOT the Food Network Cupcake Wars program.
If you have links to other photos or a Facebook page that show off
your work, please send the links to me at cakegrrl 2007 at gmail dot
com.
You must be 21 or older to compete. Video submissions will be accepted
now through May 10th. At that time, we will upload our favorite
videos to the Sacramento Chef Challenge website and ask the public to
choose their favorite!
Three of the finalists will be selected to compete at the
Sacramento Chef Challenge. Finalists will be notified by June 10th.
Fine print:
1. You must be available on June 23rd for most of the day (to set up)
and the evening (to compete).
2. You must be able to prep and provide all your own ingredients
(though you will be able to prepare your frostings on site).
3. There will be one secret ingredient you must use in your cupcakes.
4. There will be a theme for your display.
5. You will need an assistant, please make sure they will also be
available on the day of the competition, and that they appear in your
video.
6. You must make enough mini samples for the audience to try (about
200), so they can vote on their favorite.
7. You must be able to construct/buy & build your cupcake stand that
will reflect the theme of the competition (this will be the same theme
for the Chef's Challenge to be announced in the near future).
Along with your video submission, please send an email to cakegrrl
2007 at gmail dot com with the answers to these questions.
1. Name:
2. Age:
3. Phone Number:
4. Location (Where do you live in the area?):
5. Why do you want to be a contestant?
6. When did you start baking?
7. What is your level of training? (Did you go to culinary school?)
8. What sets your cupcakes apart from the rest?
9. Do you have a specialty cupcake?
10. Have you ever won any awards/contests for your baking? If so,
please list them.
11. Please list 3 adjectives that best describe you.
12. Are you competitive?
13. How do you handle stressful situations?
14. Who is your partner/assistant you would bring to the competition?
15. Are you available for most of the day and evening on June 23rd, 2012?
Competition will be held during the Sacramento Chef Challenge on June
23rd from 4-9pm at the INALLIANCE Sacramento Campus, 6950 21st Ave,
Sacramento, CA 95820.
For more information, please feel free to call Jessica Bean at (916)
381-1300 or email me at cakegrrl 2007 at gmail dot com.
To buy tickets to the event, please click here. All tickets include:
• the Chef Challenge
• Gourmet food sampling from local restaurants, caterers & specialty food shops
• Five free beer/wine tastes from regional breweries & wineries
(additional tastes may be purchased for $1 each)
• Cake War presented by Cakegrrl.com
• Live Music
About the Sacramento Chef Challenge:
Professional chefs compete head to head in a live culinary competition
and you decide who wins! Challengers have three hours to prepare and
serve a specialty menu based on a surprise theme. Guests will have the
opportunity to sample each item and determine “whose cuisines reigns
supreme!”
As chefs battle for culinary glory, guests sample from over 100
restaurants, wineries and breweries while enjoying live music, raffle
and silent auction!
About INALLIANCE
The Sacramento Chef Challenge is a benefit for INALLIANCE, a nonprofit
that provides support for people with developmental disabilities.
All proceeds from our event go to enhancing the vital programs
INALLIANCE provides the community. Learn more at www.inallianceinc.com
Showing posts with label inalliance. Show all posts
Showing posts with label inalliance. Show all posts
Tuesday, April 10, 2012
Sunday, January 22, 2012
Call for Amateur Bakers! Cupcake War Added to this Year's Sacramento Chef Challenge
Call for Amateur Bakers! Cupcake War Added to this Year's Sacramento Chef Challenge
Calling all Sacramento area amateur bakers! Are you ready for a sweet challenge?
This year's Cake War at the 10th Annual Sacramento Chef Challenge is Battle Cupcakes, and we're looking for three amateur contestants to duke it out against three cupcake pros!
But to join the battle, we want to see what you've got! Why are your cupcakes the best? Show and tell us by making a 3-5 minute video and uploading it to YouTube!
Want to submit a video, but don't know where to begin? Here are a few examples of videos we are looking for:
(My own audition for Food Network's Cupcake Wars)
Please note, this is an audition for the Cake War at the Sacramento Chef Challenge and NOT the Food Network Cupcake Wars program.
If you have links to other photos or a Facebook page that shows off your work, please send the links to me at cakegrrl 2007 at gmail dot com.Calling all Sacramento area amateur bakers! Are you ready for a sweet challenge?
This year's Cake War at the 10th Annual Sacramento Chef Challenge is Battle Cupcakes, and we're looking for three amateur contestants to duke it out against three cupcake pros!
But to join the battle, we want to see what you've got! Why are your cupcakes the best? Show and tell us by making a 3-5 minute video and uploading it to YouTube!
Want to submit a video, but don't know where to begin? Here are a few examples of videos we are looking for:
(My own audition for Food Network's Cupcake Wars)
Please note, this is an audition for the Cake War at the Sacramento Chef Challenge and NOT the Food Network Cupcake Wars program.
You must be 21 or older to compete. Video submissions will be accepted now through April 1st. At that time, we will upload our ten favorite videos to the Sacramento Chef Challenge website and ask the public to choose their favorite!
Three of the ten finalists will be selected to compete at the Sacramento Chef Challenge. Finalists will be notified by June 1st.
Fine print:
1. You must be available on June 23rd for most of the day (to set up) and the evening (to compete).
3. There will be one secret ingredient you must use in your cupcakes.
4. There will be a theme for your display.
5. You will need an assistant, please make sure they will also be available on the day of the competition, and that they appear in your video.
6. You must make enough mini samples for the audience to try (about 200), so they can vote on their favorite.
7. You must be able to construct/buy & build your cupcake stand that will reflect the theme of the competition (this will be the same theme for the Chef's Challenge to be announced in the near future).
Along with your video submission, please send an email to cakegrrl 2007 at gmail dot com with the answers to these questions.
1. Name:
2. Age:
3. Phone Number:
4. Location (Where do you live in the area?):
5. Why do you want to be a contestant?
6. When did you start baking?
7. What is your level of training? (Did you go to culinary school?)
8. What sets your cupcakes apart from the rest?
9. Do you have a specialty cupcake?
10. Have you ever won any awards/contests for your baking? If so, please list them:
11. Please list 3 adjectives that best describe you.
12. Are you competitive?
13. How do you handle stressful situations?
14. Who is your partner/assistant you would bring to the competition?
15. Are you available for most of the day and evening on June 23rd, 2012?
Competition will be held during the Sacramento Chef Challenge on June 23rd from 4-9pm at the INALLIANCE Sacramento Campus, 6950 21st Ave, Sacramento, CA 95820.
For more information, please feel free to call Jessica Bean at (916) 381-1300 or email me at cakegrrl 2007 at gmail dot com.
To buy tickets to the event, please click here. All tickets include:
• the Chef Challenge
• Gourmet food sampling from local restaurants, caterers & specialty food shops
• Five free beer/wine tastes from regional breweries & wineries (additional tastes may be purchased for $1 each)
• Cake War presented by Cakegrrl.com
• Live Music
About the Sacramento Chef Challenge:
Professional chefs compete head to head in a live culinary competition and you decide who wins! Challengers have three hours to prepare and serve a specialty menu based on a surprise theme. Guests will have the opportunity to sample each item and determine “whose cuisines reigns supreme!”
As chefs battle for culinary glory, guests sample from over 100 restaurants, wineries and breweries while enjoying live music, raffle and silent auction!
About INALLIANCE
The Sacramento Chef Challenge is a benefit for INALLIANCE, a nonprofit that provides support for people with developmental disabilities.
All proceeds from our event go to enhancing the vital programs INALLIANCE provides the community. Learn more at www.inallianceinc.com
4. There will be a theme for your display.
5. You will need an assistant, please make sure they will also be available on the day of the competition, and that they appear in your video.
6. You must make enough mini samples for the audience to try (about 200), so they can vote on their favorite.
7. You must be able to construct/buy & build your cupcake stand that will reflect the theme of the competition (this will be the same theme for the Chef's Challenge to be announced in the near future).
Along with your video submission, please send an email to cakegrrl 2007 at gmail dot com with the answers to these questions.
1. Name:
2. Age:
3. Phone Number:
4. Location (Where do you live in the area?):
5. Why do you want to be a contestant?
6. When did you start baking?
7. What is your level of training? (Did you go to culinary school?)
8. What sets your cupcakes apart from the rest?
9. Do you have a specialty cupcake?
10. Have you ever won any awards/contests for your baking? If so, please list them:
11. Please list 3 adjectives that best describe you.
12. Are you competitive?
13. How do you handle stressful situations?
14. Who is your partner/assistant you would bring to the competition?
15. Are you available for most of the day and evening on June 23rd, 2012?
Competition will be held during the Sacramento Chef Challenge on June 23rd from 4-9pm at the INALLIANCE Sacramento Campus, 6950 21st Ave, Sacramento, CA 95820.
For more information, please feel free to call Jessica Bean at (916) 381-1300 or email me at cakegrrl 2007 at gmail dot com.
To buy tickets to the event, please click here. All tickets include:
• the Chef Challenge
• Gourmet food sampling from local restaurants, caterers & specialty food shops
• Five free beer/wine tastes from regional breweries & wineries (additional tastes may be purchased for $1 each)
• Cake War presented by Cakegrrl.com
• Live Music
About the Sacramento Chef Challenge:
Professional chefs compete head to head in a live culinary competition and you decide who wins! Challengers have three hours to prepare and serve a specialty menu based on a surprise theme. Guests will have the opportunity to sample each item and determine “whose cuisines reigns supreme!”
As chefs battle for culinary glory, guests sample from over 100 restaurants, wineries and breweries while enjoying live music, raffle and silent auction!
About INALLIANCE
The Sacramento Chef Challenge is a benefit for INALLIANCE, a nonprofit that provides support for people with developmental disabilities.
All proceeds from our event go to enhancing the vital programs INALLIANCE provides the community. Learn more at www.inallianceinc.com
Thursday, April 21, 2011
Cake War! (at the Celebrity Chef Challenge)
The Celebrity Chef Challenge is the annual benefit for INALLIANCE, a local nonprofit that provides supported employment and work and life skills training to people with developmental disabilities.
The “CAKE WAR” is a competition within the Celebrity Chef Challenge event that features four cake makers in a three hour battle to see whose creation takes the cake!
The 2011 CAKE WAR participants will be:
Sheryle Burnett-Ah Po & LaShawn Allen of Buttercream Dreams
David Benton of Sugar Sweet Pastries
and Kristin Platzer of the Institute of Technology
THE RULES:
Participants will be given a theme to follow. The 2011 theme is Culinary Arts/Cooking.
Cake layers, fillings, and frostings will be baked and made in advance and assembled onsite during the Celebrity Chef Challenge “Cake War” competition.
Sugar pieces and cake/cereal pieces to be frosted or covered in fondant can be pre-made. (Any long lead items that need to be dried can be premade, but carving, shaping, covering and decorating need to be done during the competition)
Participants will have 3 hours to complete their design. Station Set-up is from noon-5:15pm. The actual competition will begin at exactly 5:30pm and end at 8:30pm.
Scoring:
There will be a total of 100 points possible.
50% of score will be on taste:
Cake Flavor 20 pts
Cake Texture 10 pts
Originality 10 pts
Icing/filling flavor 10 pts
50% of the score will depend on appearance and design:
Wow factor (is there a special element on the cake such as lights/mechanics or something unique that a typical cake would not have) 15 pts
Cake height/complexity of structure (there is no minimum height requirements): 15 pts
Neatness of decoration: the cake board, piping, handwork 10 pts
Faithfulness to the theme 10 pts
Participants will be judged by Local Food Critic and Baking Diva, Kristy DeVaney of Cakegrrl.com (hey, that's me!!) and Greg Sabin food writer for Edible Sacramento and Inside Publications. Winners will be announced at the event Awards Ceremony between 9:00pm and 9:30pm.
The 9th Annual Celebrity Chef Challenge is at California Automobile Museum from 5:30-9:30pm. You can purchase tickets with your credit card by clicking here (FYI, there is a $2 convenience fee). To avoid that fee, you have plenty of time to pay by check by sending your money here:
InAlliance, Attention: Celebrity Chef Challenge, 6950 21st Ave., Sacramento, CA 95820. For more information on tickets or ways to pay, click here.
All proceeds from the Celebrity Chef Challenge go towards enhancing the vital programs INALLIANCE provides the community. www.INALLIANCEINC.com
Wednesday, February 23, 2011
2011 Celebrity Chef Challenger: Hail to the Chef, Chef Mark Liberman!!
The 9th Annual Celebrity Chef Challenge is coming soon!! Are you ready to find out "Who's Cuisine Reigns Supreme???"
The battle is on at the California Automobile Museum on April 29th, and I've got another Hail to the Chef interview for you... this time I'd like you to
Surely you've read about Chef Liberman in this month's issue of Sacramento Magazine. ;) Ok, well if not then I will fill you in a little before we dive into the Q and A...
Mark was raised in Sonoma County and began apprenticing in kitchens at a very young age. He launched his career once he arrived in Las Vegas, where he opened DB Brasserie at Wynn Resort with Daniel Boulud as Chef de Partie.
He then went on to open L’Atelier de Joël Robuchon at the MGM Grand as Sous Chef. Mark was also the Chef d’Cuisine of Piero Salvaggio’s Valentino at the Venetian before he left for San Francisco. While in San Francisco, Mark held the position of Chef d’Cuisine at the renowned four-star La Folie under Chef Roland Passot. Then he left to take the helm in the kitchen at Forté.
After that, he competed in the Bocuse d’Or last year and then relocated back to Northern California. Soon, Chef Liberman's highly anticipated Black Sheep Butchery will open here in Sacramento, specializing in whole animal butchery and offering dinner one night a week.
So let's get to know Chef Mark a little better, shall we? Oh yes we shall... ;)
Cakegrrl: What made you want to become a chef?
Chef Liberman: My initial draw into the restaurant/hospitality industry began when I was relatively young; growing up with both of my parents cooking at home and watching lots of PBS cooking shows is what drew me in. But when I got my first job as an apprentice at 15, I was hooked even before I ever worked on a line. Everyday is something new, everyday you start from scratch. It is an incredibly tough, long hours and constant pressure but I never even fathomed doing something else. There is something special about doing 250 covers on a busy night, it isn’t for everyone but if you are into it, it can be a beautiful thing.
CG: Where did you receive your training?
Chef Liberman: I received my training at the Culinary Institute of America in New York, as well as performed stages/apprenticeships in Napa, New York City and Paris, France.
CG: What is a typical day like for you at the restaurant or your place of work?
Mark was raised in Sonoma County and began apprenticing in kitchens at a very young age. He launched his career once he arrived in Las Vegas, where he opened DB Brasserie at Wynn Resort with Daniel Boulud as Chef de Partie.
He then went on to open L’Atelier de Joël Robuchon at the MGM Grand as Sous Chef. Mark was also the Chef d’Cuisine of Piero Salvaggio’s Valentino at the Venetian before he left for San Francisco. While in San Francisco, Mark held the position of Chef d’Cuisine at the renowned four-star La Folie under Chef Roland Passot. Then he left to take the helm in the kitchen at Forté.
After that, he competed in the Bocuse d’Or last year and then relocated back to Northern California. Soon, Chef Liberman's highly anticipated Black Sheep Butchery will open here in Sacramento, specializing in whole animal butchery and offering dinner one night a week.
So let's get to know Chef Mark a little better, shall we? Oh yes we shall... ;)
Cakegrrl: What made you want to become a chef?
Chef Liberman: My initial draw into the restaurant/hospitality industry began when I was relatively young; growing up with both of my parents cooking at home and watching lots of PBS cooking shows is what drew me in. But when I got my first job as an apprentice at 15, I was hooked even before I ever worked on a line. Everyday is something new, everyday you start from scratch. It is an incredibly tough, long hours and constant pressure but I never even fathomed doing something else. There is something special about doing 250 covers on a busy night, it isn’t for everyone but if you are into it, it can be a beautiful thing.
CG: Where did you receive your training?
Chef Liberman: I received my training at the Culinary Institute of America in New York, as well as performed stages/apprenticeships in Napa, New York City and Paris, France.
CG: What is a typical day like for you at the restaurant or your place of work?
Chef Liberman: My days are slightly different right now as I am operating a pop up restaurant meaning I will set up a temporary restaurant in various locations for limited time. Prior to the launch, I write the menu, rent any equipment or tableware I will need, hire staff and begin prepping as the date gets closer. They are generally long days, my last event was a collaboration dinner for Valentines with one of my friends, the day of the event I started at 8am and didn’t get home till 2:30am. (I will point out that we technically finished at 12:30am and went out for cocktails and food after, but still)
CG: What are/who are your primary cooking influences?
Chef Liberman: Seasonality is the primary influence in my cooking, but also looking outside of the box of what to do with them as well as other unsual seasonal ingredients, everyone is going to have english pea soup but I think to be a good chef is to not look at what others are doing. There are several chefs that have influenced my cooking styles, Daniel Boulud, Thomas Keller, Pierre Gagnaire, Roland Passot and Luciano Pellegrini.
CG: What are/who are your primary cooking influences?
CG: What are your favorite and least favorite foods to prepare?
 |
| Photo by Debbie Cunningham Obviously NOT chicken breast!! :) |
Chef Liberman: Over the years, I have always worked on meat stations and this is probably why I really do love cooking and preparing meat and poultry. But anyone that has worked with me in the kitchen knows that come spring I truly love artichokes, methodically turning them and cooking them so many different ways, confit, braising, frying, raw, etc.
My least favorite food to prepare has to be hands down boneless chicken breast, while I admit to having some in my freezer out of pure convenience sake, I would never offer it to my guests at my restaurant.
My least favorite food to prepare has to be hands down boneless chicken breast, while I admit to having some in my freezer out of pure convenience sake, I would never offer it to my guests at my restaurant.
CG: Please tell me about your most overwhelming moment in the kitchen.
Chef Liberman: My most overwhelming day up to this point has to be Valentines day 2004. I was the chef of a small team of really bad ass cooks and I was a bit cocky, decided to run full a la carte as well as several difficult specials. We were completely overbooked and the by 2nd seating, there were so many tickets coming out of the machine that they were draping on the floor. We couldn’t keep up or get out of the weeds, the borage of curse words that came out of my mouth to this day is still brought up by the cooks that were by my side that night. I have learned a lot since then, but I am still cocky.
 |
| Marbled Foie Gras! Read more about it here. |
CG: What is your "can't live without" kitchen tool and why?
Chef Liberman: Sauce Spoons, because you can use it for everything and it’s essential for basting fish and meats as they cook as well as plating. I have “collected” saucing spoons from almost every restaurant I have worked in; actually I guess I stole them.
 |
| Photo by Debbie Cunningham |
CG: If you had a different career choice, what would it be?
Chef Liberman: I absolutely love film so I could see myself being involved in some facet in the movie industry, hopefully assisting in putting out better movies than most studios put out these days.
CG: Best meal ever?
CG: Best meal ever?
Chef Liberman: Initially what stands out is my 1st meal I had at the French Laundry back in the day, but most recently was my meal I had with my brother at Alinea. My brother, who is a sommelier, brought two amazing wines and in all honesty, we had a 5 ½-6 hour meal, 31 courses and it was f-ing brilliant. We were the last ones in the restaurant and we had a chance to talk with Grant and the sommeliers.
CG: Tell me why are you going to win the Celebrity Chef Event 2011?!?!? :)
CG: Tell me why are you going to win the Celebrity Chef Event 2011?!?!? :)
Chef Liberman: I am going to win because I can cook anything that they put in front of me. My style of cooking is always walking on the edge and anyone that has cooked with me, knows that I love spontaneity. I am very fast with precise technique at the same time, not to mention I have an encyclopedia of flavors in my brain at all times. I am comfortable doing 300 covers a night of simple food or 70 covers of highly intricate dishes. But in all honesty, I am just really happy and honored to be a part of this event and I am looking forward to it.
 |
| OK, so I might be rooting for team Liberman... |
The 9th Annual Celebrity Chef Challenge is at California Automobile Museum from 5:30-9:30pm. You can purchase tickets with your credit card by clicking here (FYI, there is a $2 convenience fee). To avoid that fee, you have plenty of time to pay by check by sending your money here:
InAlliance, Attention: Celebrity Chef Challenge, 6950 21st Ave., Sacramento, CA 95820. For more information on tickets or ways to pay, click here.
The Celebrity Chef Challenge is the annual benefit for INALLIANCE, a nonprofit organization that provides support programs for people with developmental disabilities in the greater Sacramento area.
If you simply can't wait to see Chef Mark battle it out, you can watch him make Chestnut Tortellini Fontina Fondue right here:
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