2017 Official COOKING TEAM Entry Form SEE PAGE 3
The Exchange Club of Richmond County Presents:
COOKIN’ FOR KIDS
Wild Game, Fish and BBQ Cook-off
Saturday, March 11, 2017
DANIEL FIELD AIRPORT
Augusta, Georgia
Benefiting: Child Enrichment, Inc.,
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www.ChildEnrichment.org
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The Child Advocacy Center (CAC) & Court Appointed Special Advocates (CASA)
COOKIN’ FOR KIDS COOKING TEAM INFORMATION
PRIZES
Big Game
Small Game
Fish
BBQ
1st Prize
$350 + Trophy
$350 + Trophy
$350 + Trophy
$350 + Trophy
2nd Prize
$250 + Trophy
$250 + Trophy
$250 + Trophy
$250 + Trophy
3rd Prize
$150 + Trophy
$150 + Trophy
$150 + Trophy
$150 +Trophy
Showmanship - Trophy
All cooking teams are eligible to compete in the Showmanship category
2017 Cookin’ for Kids Cook-off and Set Up Hours
SET UP - Friday, March 10 10:00 AM to 6:00 PM
Chief Cook’s Meeting 6:00 PM - Friday, March 10
SET UP - Saturday, March 11 - 7:00 AM to 9:00 AM
Cooking - Saturday, March 11 - 10:00 AM to 6:00 PM
Judging - Saturday, March 11 - 12 Noon to 4:00 PM
All FINAL times concerning Chief Cook’s meeting and judging
times will be given with Final Team Packets.
Fish
BBQ
Official Entry Form
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FEES
2017 Cookin’ for Kids Cook-off
Cooking Team Fees:
$50 for each category entered: Big Game Small Game
Late Fee ($ 50.00) for fees paid after 2/26/17
2017
Cookin’ for Kids Cook-off
Cookin’ for Kids Cooking Team Participation Agreement
I hereby make application for entry into the 2017 Cookin’ for Kids Cook-off, and I agree
to abide by the rules and regulations for said event. I hereby understand that violation
of the rules and regulations of the contest may result in disqualification, expulsion from
the grounds and / or disqualification from future participation.
I hereby release and forever discharge from liability the Exchange of Richmond County,
Child Enrichment Inc., their executive committees and board of directors, club members,
the Cookin’ for Kids Committee, the Cookin’ for Kids Sponsors, Supporters and Event
attendees.
Chief Cook’s Signature __________________________________________ Date _____
Print Name _______________________________________
Official Entry Form and Fees should be received by 2/26/17 to avoid late fees
Make check payable:
Cookin’ for Kids
P.O. Box 12036
Augusta, GA 30914
Visit our Website at www.ChildEnrichment.org
(please print)
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Fees next page…
Cooking Team Fees:
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Official Team Name _____________________________________________
Team Contact __________________________________________________
Address __________________________________________________
City ___________________ State ______________ Zip _________
E-mail ________________________________________________________
Day Phone ( )___________________ Night Phone ( )______________
Lead Cook (1) _______________________________
Address _______________________________________________________
City ___________________ State ______________ Zip _________
E-mail ________________________________________________________
Day Phone ( )___________________ Night Phone ( )__________________
Corporate Sponsor _______________________________________________
Assistant Cooks (4)
1. ______________________________
2. _______________________________
3. _______________________________
4. _______________________________
1. Circle Each Category Entered: Big Game Small Game
Fish
2. $50 per category $__________
3. Total Amount enclosed $________________
4. Late Fee ($ 50.00) for fees after 2/26/17 ________________
5. Total $_______
BBQ
To avoid late fee, all official Entry Forms and Fees must be received by 2/26/17.
2017 Cookin’ for Kids
Rules and Regulations
1. Wild Game is defined by the contest as wild meat only prepared on a wood, charcoal fire, or
propane, basted or not, as the cook sees fit, with any non-poisonous sauces as the cook believes
necessary. There will be three categories in the Wild Game Division of the contest - Big Game,
Small Game, & Fish. Meat for the contest may be fresh or frozen.
• A Big Game entry is defined as: deer, wild hog, elk, moose, turkey or bear
• A Small Game entry is defined as: dove, quail, pheasant, duck, goose, rabbit, squirrel,
raccoon, beaver and rattlesnake
• A Fish entry is defined as: fresh water caught crappie, bream, bass, trout, catfish,
crawfish, and turtle, or salt water fish
• A Bar-B-Que entry is defined as: Shoulder, Ribs, or Butt portion of domestic or wild
hog entry.
2. Teams may cook with any type wood and/or charcoal and propane. Flammables may be used
outside and away from the cooker to make additional coals. Local fire and safety laws may
prevent the use of any type of gas anywhere on the grounds at any time, and if so, these laws shall
prevail.
3. Each contestant must cook enough to give samples to SIX (6) Judges. Each contestant competing
shall supply ALL of his / her own meat, cooking ingredients, individual cooking devices, utensils,
preparation tables, at least one large trash receptacle, etc. All cooking devices must clear the ground
by a minimum of 6” between bottom and ground. All fire / coals must be contained above ground.
(No pits or on ground fires). All teams must display a functioning fire extinguisher in their area.
Contestants will be provided with a regulation cooking area 20’ x 20’.
Water will be accessible to contestants at locations throughout the cooking area. Restroom facilities
will be available by portable arrangements outside.
4. Contestants may begin load-in and set up at 9 A.M. Friday March 10, but must be
complete prior to 7 P.M on that Friday, to allow for the Friday evening event, which is
totally separate from the Cookin’ for Kids Cook-off.
Each team MUST check-in at the Cookin for Kids Registration Area. Only 5 Cooking Team
Members are given free entry to Saturday’s Cookin’ for Kids. All other assistants and
family members are to pay Cookin’ for Kids $5 entry fees, except children 12 and
younger. Upon check in, contestants will receive their five team passes / wristbands and vehicle
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the Cookin for Kids Vendor parking spot before 9 A.M., Saturday, March 11.
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load-in passes. Each team member will be required to wear his/her wristband at all times for
entry/re-entry to Cookin for Kid area. All vehicles must be removed from the cooking site to
2017 Cookin’ for Kids
Rules and Regulations … continued
Contestants must have their setup completed by 9 AM, Saturday March 11. No contestants’ vehicles
will be allowed to enter the barricades for any reason after 9 A.M. on Saturday, March 11.
5. Contest will adhere to the judging procedures. Judging will be site and blind. Judging times will be
allotted at the cookers meeting on Friday or before the meat inspection.
6. Entry fee is $50 per category. Each team will receive a standard team space of 20’ x 20’,
NOT INCLUDING electrical service.
7. It is the responsibility of each contestant to see that the contest area is kept clean and free of
obstructions and that it is safe for event attendees. The area is to be cleaned and policed following
the contest. ALL FIRES MUST BE PUT OUT COMPLETELY, concrete blocks, wood, charcoal, and all
equipment, supplies and materials hauled away, and removed from the site by the evening of
Saturday, March 11. Removal MUST NOT INTERFERE with the operation
of Daniel Field or Augusta Aviation…. Paper and any potential flying debris pose risks to airport
safety. Your assistance in completely cleaning your area is greatly appreciated.
It is imperative that cleanup be thorough. Teams leaving their space unlike it was found at time of
setup will seriously effect entrance into future Cookin’ for Kids. Coal disposal bins, and grease only
barrels will be the responsibility of the cooking teams.
Trash receptacles will be provided in various locations throughout the cooking area. All teams are
required to have at least one trash receptacle in each 20’ x 20’ cooking area. A trash run will be
made prior to 10 A.M. on Saturday before the competition begins, if tied bags are located in front of
the cooking areas.
8. The CHIEF COOK WILL BE HELD RESPONSIBLE FOR THE CONDUCT OF HIS TEAM
AND GUESTS. Cookin’ for Kids is a family-oriented event, the Exchange Club of Richmond
County, Child Enrichment Inc., and the Cookin’ for Kids Committee requests and will require that
good taste be used not only in the cook-off but in the fun we all have as well. Harassment of other
teams will not be tolerated. The committee wants everyone to have a good time and a good
atmosphere for those who attend.
9. Contestants may not sell any food to the general public. Cooking teams are encouraged to provide
samples of your cooking to the people who attend the Cookin’ for Kids event.
10. The Cookin’ for Kids Committee reserves the right to make additional regulations as the situation
warrants. Chief Cooks will be notified as soon as possible of any changes.
11. Decisions of the Cookin’ for Kids Cook-off Contest Officials, the Cookin’ for Kids Committee, the
judges, and the Contest Coordinator are FINAL. On-site Contest Officials and the Cookin’ for Kids
Coordinator will be responsible for verifying rules and regulations.
12. Violation of the rules and regulations of the contest may result in disqualification,
Thank you for your participation, and good luck!
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13. Applications will be accepted through March 4, 2017. Late Fees will be assessed to all applications
received after February 26. All Fees are to be paid at time of application. No refunds of the
application fee will be made once the team has been accepted into the contest. Due to the limited
availability of space, team location will be at the discretion of the Cookin’ for Kid’s Coordinator.
Applications are not guaranteed entrance to the contest. If application cannot be accepted, fees will
be returned. Accepted team applicants will be given any other information pertinent to the contests
and to the Chief Cooks meeting on or before Friday, March 10.
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expulsion from the grounds, and/or disqualification from future participation.