Forever Oceans & The Culinary Institute of America CIA Presents
Student Culinary Competition Year 2021
Be part of the next generation of sustainable seafood driven by technology and culinary giants as a next-generation culinary superstar.
First Prize: Scholarship of $5,000
Second Prize: Scholarship of $3,000
Third Prize: Scholarship of $2,000
The People’s Choice Award: Scholarship of $1,000
Entry deadline for videos – September 13th through September 24th
8 semi-finalists announced – October 1st
Development of recipe with CIA mentors – October 4th through November 5th
Finalist recipe submission – October 29th
Finals – November 7th
Forever Oceans Kahala Klash Culinary Competition 2021 Rules
We invite students from The Culinary Institute of America (CIA) to create an original restaurant style fish recipe (In the final you will use Forever Oceans Kahala as the main ingredient). Eight finalists will compete in a live cook-off event held at the CIA Hyde Park Campus on November 7th for four cash prizes.
You must be a full-time student at the CIA.
Video Submission (September 13th through September 24th)
Students will be tasked with submitting a 60 second video explaining their concept; how they will feature Kahala in a restaurant style dish. Videos will be judged on originality of recipe, creativity, message content and technical organization (sound and picture quality). This is your opportunity to sell your idea.
Finalists will be notified via email by October 1st. 8 finalists will each receive a number of samples of Forever Oceans Kahala to make their recipe. Finalists will work with their CIA mentor on the final recipe to be submitted to the judging panel, no later than October 29th.
Also make sure you:
- Include a detailed ingredient list and document each step of your recipe on the recipe entry form, with your equipment list.
- Each student must sign a recipe release waiver, giving rights to Forever Oceans to use the contestant’s recipe(s), photo, videos, name, and likeness as they see fit to publicize the competition.
- To be considered, your recipe must be submitted no later than October 29th along with recipe entry form(s) and recipe release waiver.
Forever Oceans Kahala will be provided for the semi-finals and finals of the competition. Additional materials/ingredients will be provided by the CIA.
In the final competition, recipes will be prepared by finalists and presented to a panel of 4 judges. Finalists will have one hour to cook and prepare four portions (plus 1 portion for photos) of their recipe for the judges. Each finalist will be given three minutes to present and inform the judges how they developed their original finished recipe.
Prepared dishes will be judged based upon creativity of the recipe, flavor profile of the ingredients used in the recipe, use of Forever Oceans Kahala as the main ingredient, originality of the named recipe, recommended menu price, food cost, summary, and photo.
*Bonus prize of $1,000 will be awarded to the students’ recipe submitted with a photo, short video that has been posted on social media, prior to the final – The people’s choice award goes to the student who has gained the most likes.
Dates to remember:
September 13th through 24th – Entry deadline for videos
October 1st – 8 finalists announced
October 4th through November 5th – Development of recipe with CIA mentors
October 29th – Finalist recipe submission
November 7th – Finals
Grand Prize – $5,000
2nd place – $3,000
3rd place – $2,000
*People Choice Award $1,000 (based on social media votes)
Contestants from other CIA locations within the USA, will have to travel to CIA Hyde Park paid for by Forever Oceans.
SAMPLE RECIPE FORMAT
(Note: Yours will need to meet competition rules & guidelines)
Forever Oceans Kahala with Fresh Salsa
- 5 x 6 oz Kahala fillets
- freshly ground pepper
- 3 tablespoons olive oil, divided
- 3 tomatoes, roughly chopped
- 3 green onions, roughly chopped
- 1 avocado, stone removed,
- flesh roughly chopped
- 1 medium size cucumber, peeled and roughly chopped
- 1 small jalapeño, seeds removed,
- finely chopped
- 1 lime, zest and juice of
- 1 small bunch cilantro, roughly chopped
- Place a large saute pan on the stove over a medium high heat. Season the Kahala fillets with salt and pepper. Add 2 tablespoons of oil to the pan, when hot, add the Kahala fillets (you may have to cook them one at a time depending on the size of your pan). Cook for 3 minutes.
- While the Kahala is cooking, make the salsa by adding the remaining ingredients together, plus 1 tablespoon of olive oil. Taste and season with salt and pepper.
- Turn over the fish and cook for another 3 minutes or until done to your liking. Remove from the pan and serve with the fresh salsa.
- 1 chopping board
- 1 medium size mixing bowl
- 1 large saute pan
- 1 fish slice
- 1 serving spoon
- 1 spatula
- 1 small tray
- 5 plates for serving (four plates for judges and one plate for photos)