Notes for our Chefs
• Be as self-sufficient as possible: Remember to bring any necessary items such as extension cords, chafing dishes, small utensils, stoves, etc. The host club will not supply any equipment.
• Tables: Each club will be provided with two tables. An 8-foot front table & a 6-foot back table. No other tables—front or back—are permitted. Please use only the space provided, as it will be limited. Your cooperation and understanding are appreciated. We ask that your tables not be broken down until the end of the event.
• Participants: Each club may have up to three (3) chefs per station: One (1) Chef and Two (2) Assistants. A complementary “Significant other” event ticket is available to each Chef.
• Power: Power Usage Guidelines: High-amperage equipment is not permitted, as it may overload circuits. If you require access to an outlet or power source, please indicate this on the included form as soon as possible. Power will be assigned on a first-come, first-served basis. Extension cords and power strips will not be provided.
Examples of prohibited high-amperage (plug-in) equipment include, but are not limited to:
Sous vide circulators
Induction cooktops
Portable fryers
Electric griddles or skillets
Waffle irons
Panini presses
Microwaves
• In Respect to Our Host Club, The Wee Burn Country Club Board and Management have graciously offered their beautiful facilities for this year’s event. To ensure safety, live-fire cooking is limited to the following: only portable butane stoves may be used; propane equipment is not permitted; and cooking methods that produce visible smoke must be avoided.
• Chef / Vendor Parking: Loading in and out times must be strictly respected, and all vehicles must be parked only in designated areas on Club Grounds. Specific load-in and load-out zones will be communicated before the day of the event.