Almond Sunset by Sue McCown |
MARZIPANDEMONIUM!
Small Indulgences Recipe Contest
OFFICIAL CONTEST RULES CONTEST ELIGIBILITY PastryScoop.com and the Almond Board of California’s Marzipandemonium! Small Indulgences Recipe Contest for culinary professionals is open to individuals aged 18 years and older who are legal residents of the United States. You must be employed as a professional pastry or culinary chef (at any level) at the time of submitting your entry. Employees and immediate family members of PastryScoop.com, The French Culinary Institute, the Almond Board of California, or Edelman are barred from entering. Entrants must also be available for travel to Munich, Germany from October 3-9, 2006 (individuals unavailable for travel will be disqualified); for more information, see the “Prizes” section below. HOW TO ENTER Each applicant may submit up to three (3) entries featuring marzipan as an integral ingredient in a recipe for a confection, pastry, bread, or portable snack. Recipes must include marzipan, in addition to almonds in any natural or blanched form and/or almond products, including, but not limited to, almond meal, almond flour, and almond paste. Recipes should showcase marzipan and almond flavor and texture in a creative, marketable, and well-integrated manner.
Each recipe must be accompanied by a signed application form, written recipe, and photograph (optional) of your entry. All items should be submitted together in a single package, with the exception of digital photographs (under 1MB), which may be emailed with the applicant and recipe names in the body of the message. Incomplete submissions and entries not complying with all Contest Rules will be disqualified. Sponsors will not be responsible for late, lost, illegible, damaged, misdirected, or postage-due entries. All entries must be postmarked no later than August 18, 2006 and sent to the following address:
PastryScoop.com
Attn: Marzipandemonium! Recipe Contest
462 Broadway, 4th Floor
New York, NY 10013
Photos (no larger than 1MB) may be emailed to info@pastryscoop.com
Recipes must be original and not the property of another individual, company, or third party. Recipes and photos become the sole property of the Almond Board of California and will not be returned. Recipes deemed unoriginal or copyrighted by another individual will be disqualified. By submitting your recipe, you accept all contest rules and agree to be bound by the decisions of the judges, which will be final. Entrants forfeit all rights to the content of their entries and the concepts embodied therein, and grant PastryScoop.com and the Almond Board of California the right to test, adapt, or modify, the recipe and to make suggestions concerning substitutions, as well as to edit the recipe for clarity and typographical or grammatical errors. PastryScoop.com, The French Culinary Institute, and the Almond Board of California are granted exclusive rights to publish the recipe and photograph and use entrants’ names and biographical information for promotional and publicity purposes without limitation and without compensation to the entrant. RECIPE EVALUATION AND NOTIFICATION OF FINALISTS Entries will be judged based on the following categories: Five entries will be selected as contest finalists, to be notified no later than Friday, August 25, 2006. The finalists’ entries will be prepared by recipe testers for tasting and evaluation by a panel of pastry chef-instructors from The French Culinary Institute. The grand prize winner will be notified by telephone on Friday, September 1, 2006 and will be invited, though not required, to attend a special event (at their own expense) with the Almond Board at The French Culinary Institute in New York City on Saturday, September 9, 2006. PRIZES Finalists will receive a deluxe almond gift pack courtesy of the Almond Board of California.  The Grand Prize Winner will be awarded a trip to Munich, Germany to demonstrate their winning entry at the International Baking Exposition (IBA), the world’s largest baking expo. The winner will conduct a daily demonstration on Oct 3-9, 2006 at the Almond Board of California booth. Airfare and lodging (to be chosen by the Almond Board of California) plus a $1000 stipend will be included in the prize; other expenses not specifically mentioned herein are solely the responsibility of the winner. The winner must be available for international travel from October 3-9, 2006 and is responsible for determining and obtaining the required travel documents (at his or her own cost). A winner who is unable for any reason to attend the IBA will forfeit all rights to the prize and an alternative winner will be selected. This prize is non-transferable and may not be exchanged for cash or substitutions. The winning recipe will also be featured in Almond Board of California promotions and public relations outreach with credit given to the winning chef. This contest is void where prohibited or otherwise regulated. All federal, state, and local laws apply.
LIABILITY By entering, entrants agree to comply with all Official Rules, as stated, and to release PastryScoop.com, The French Culinary Institute, the Almond Board of California, and Edelman, as well as its officers, employees, and agencies, from any and all loss, cost, damage, and/or liability as a result of limitation to claims, costs, injuries, losses, or damages related to personal injuries, death, damage to, loss or destruction of property, rights of publicity or privacy, defamation or portrayal in a false light. PastryScoop.com, The French Culinary Institute, the Almond Board of California, and Edelman are not responsible for any claims made by winners, entrants, or any other third parties, related in any way to the operation of this Contest as well as any property of any kind resulting in whole or in part, directly or indirectly, from acceptance, possession, misuse or use of any prize or participation in any Contest-related activity or participation in this Contest.
Questions regarding contest rules and procedures can be directed to: info@pastryscoop.com, 1-888-A-PASTRY, or (646) 254-8542.
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