Overheard by Contestants and Care Givers at the Cook-off:

"I'm going to make my spinach dip for family on Thanksgiving. It's the first time I've ever done this." - Carol Berger, Cook-off Finalist

"I had butterflies when I started. It was so great though. I'm going to keep cooking and do this contest again!" - Kathy Connolly, Cook-off Finalist

"This was normalization in its best sense. Our entrants had a strong feeling of experiencing all that the community has to offer. The contest represents what occurs naturally in the world, and participating provided validation to the consumers that they are a part of a broader, exciting universe." - Brian Bentz, Director/QMRP

"The contest encouraged our consumers to get out into the community, to talk with people about their ideas, and to strive for new accomplishments in the kitchen. Special Chefs provided the motivation and enticement to participate and achieve on many different, exciting levels. And, to be honest-it's a great deal of fun!" - Mary Chandler, Program Manager

"The contest energized our organization. Administration, day habilitation staff, and the persons served were involved and excited by the opportunity and the challenge. This created a spark that will have carryover well beyond the contest." - Kate Jesko, Director of Residential Services

"I'm coming back!" - Sari Steiner, Cook-off Finalist

"Cooking is fun. I like to create." - Vincent Mitchell, Cook-off Finalist and Grand Prize Winner

The Most Recent Cook-off



Seven finalists were carefully selected, from hundreds of cold appetizer recipe submissions (a fivefold increase over last year's hopeful entrants), for the all-expenses-paid, prestigious Blue Ribbon Cook-off. Judging was based on creativity, ease-of-preparation, healthiness, and attractiveness. Those not invited to be finalists received a personalized certificate of recognition. All will receive, at no cost, ongoing educational intervention from Special Chefs regarding kitchen safety, healthy eating and new recipes.
 
Our finalists and their enthusiastic caregivers were not detoured by one of Chicago's windiest and chilliest winter days. All arrived at Chef Charlie Trotter's world famous kitchen, where we were invited as guests, with tremendous energy and anticipation. The setting was beautiful and inspiring. The attentiveness of Chef Trotter's staff commenced with a warm welcome and continued throughout the day with congenial instruction from a few of the chefs, an invitation to tour the immaculate, bustling restaurant kitchen, numerous photo opportunities and persistent and admiring words of encouragement and praise from many. While the task at hand was involved, a lighthearted and very enjoyable aura defined the contest for everyone on hand.

Our finalists were stunning in newly starched chef's coats, which were a gift from Special Chefs. Each had prepared well. They were ready to showcase their culinary talents before our three expert judges, all of whom are experienced, well known chefs--Jacky Pluton, Marshall Violante and Kelly Gibson.

The judges interacted with all of the finalists during preparation. There was an exchange of ideas and thoughts about technique, all with mutual respect for one another's accomplishments in the kitchen. Despite the fact that finalists proclaimed the presence of butterflies, all contestants were amazingly professional and cool under the scrutiny of onlookers and the media. It was fascinating to witness the careful measuring, blending of texture and colors, and painstaking attention to presentation.

After the judges thoughtfully evaluated each appetizer, everyone had an opportunity to taste the variety of recipes prepared before us. We were not disappointed. The appetizers were delicious, creative and very pleasing to the eye. Tastes had been tweaked to bring out the best of flavors. The judges did not have an easy task before them. Understandably, deliberation took awhile

Aaron Sanger was selected as the Grand Prize Winner for his beautiful and unique recipe--Kick'n Caribbean Shrimp Salsa Dip and he was awarded $500. Chef Trotter personally congratulated Chef Sanger and the two posed together for several photographs. Chef Trotter's graciousness and generosity were felt and appreciated from the moment the contest commenced to the final good-bye at day's end.

The other six finalists were each awarded $250 for their incredible hard work, effort and delicious appetizers. All seven finalists became lifetime members in the distinguished Blue Ribbon Winners' Circle. Each finalist was awarded a framed certificate in recognition of their inspiration and dedication.

Following the contest, finalists and caregivers were invited to Jacky Pluton's exciting new venture in Chicago--Pluton's--a restaurant for the sophisticated customer who enjoys the finest in food amidst an atmosphere that is simultaneously stunning and welcoming. Contestants in last year's contest lunched at Chef Pluton's other restaurant, Jacky's Bistro, which thrives in suburban Evanston as one of the most popular area eateries.

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