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2025 Chocolate Fantasia

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Chefs Packet

Click here to download a PDF of the Chefs Packet

General Information

  • Each participant should check-in with a Chocolate Fantasia representative upon arrival at the Frazier Pavilion. You will be given your name tags, a table place-card and a program. Placement is on a first-come, first-served basis. The Frazier Pavilion will be available starting at 1:00PM for contestants to begin setting up. Set-up must be completed by 5:00PM at which time the judging begins.

  • Competitors can expect to be interviewed and/or photographed at the request of press, radio or television. Please try to remain available for this publicity. A hospitality room must be available for contestants to wait during judging.

  • If table decorations are used, the individual exhibitor must provide their own. Refrain from any items, motifs, or designs that might identify a particular establishment or individual (see item #4 on Rules page). Tablecloths and skirting will be provided.

  • Exhibitors must read the Competitor’s Packet completely and realize that all rules of the exhibition must be observed in order to be eligible to compete. This will facilitate the work of the judges and the Event Committee. It will also provide for the success of the show.

Competition Classes

Open Class

Open to anyone, primarily intended for individuals who have significant experience in baking/food preparation.

Amateur Class

For individuals who have 1-3 years of experience in baking/food preparation.

Student Class

Reserved for students of culinary programs in local schools, including high schools or colleges.

Awards

Trophies will be awarded for:

  • Best of Show

  • People’s Choice

Culinary Medals will be awarded for:

  • Open Class
    Artistic Showpieces – 1st, 2nd, and 3rd
    Savory Bites – 1st, 2nd, and 3rd
    Sweet Treats – 1st, 2nd, and 3rd

  • Amateur Class:
    Artistic Showpieces – 1st, 2nd, and 3rd
    Savory Bites – 1st, 2nd, and 3rd
    Sweet Treats – 1st, 2nd, and 3rd

  • Culinary Students Class:
    Artistic Chocolate Showpiece – 1st, 2nd, and 3rd
    Savory Bites – 1st, 2nd and 3rd

Competition Categories and Requirements

Chocolate Show Piece

Judges Awards for 1st, 2nd, and 3rd, Best of Show, Artistic Merit

People’s Choice Award

The following criteria will be used:

  • Space—Base must fit in a 30” space, unless permission form Marka Dempsey (806)787-

  • 4833.

  • Avoid all non-edible items.

  • Demonstrate clean, crisp workmanship.

  • All chocolate work should be in the proper temperature and thickness. No external support is allowed.

  • No dummy cakes allowed.

  • All piping should show accurate workmanship. Present entry with no cracks or seams.

  • Chocolate/sugar should have the proper shine and harmonious coloring.

  • Each entry must provide a minimum of 150 sample portions.

  • If food contains any form of nut product, please notify Event Judging Coordinator Marka Dempsey, so that we can properly identify your dish.

Savory and/or Sweet Appetizer/Tapas (Small Bites)

  • Judges Awards for 1st, 2nd, and 3rd

  • Chocolate must be an ingredient of the dish.

  • Remember this is an upscale semiformal event.

  • All hot entries containing TCS foods must be held at 135 degrees or above. Ingredients and garnishes should harmonize.

  • Proper technique and accepted methods of preparation should be adhered to. Avoid all non-edible items.

  • Demonstrate clean, crisp workmanship.

  • All serving dishes, chafers, utensils must be provided by the entrant.

  • If food contains any form of nut product, please notify Event Judging Coordinator Marka Dempsey so that we can properly identify your dish.

  • 150 sample portions must be provided for each dish.

Rules & Regulations

  1. Entry forms will be accepted until Monday, February 3, 2024. A maximum of 50 contestants will be accepted on a first come, first served basis.

  2. The Frazier Alumni Pavilion will accept arrival of entries starting at 1:00 PM and set-up must be completed by 4:50PM when judging will begin at 5:00PM.

  3. No exhibitor will be allowed in the contest area during the judging. No exceptions. No unauthorized persons will be allowed. There will be a pre-event party for all exhibitors during the judging (5:00 -6:00PM).

  4. All material must be generic in nature and cannot identify a certain individual or organization until after the judging is completed. Placement of these materials is encouraged once the event is opened to the public at 6:30PM.

  5. Each entry will be designated by a table number and judged by that number, not by actual personal identification.

  6. The exhibitor is responsible for maintaining the appearance of the entry, serving the entry/samples and answering questions during the public hours of the show (6:30 PM- 9:00PM). Only two (2) people per entry will receive a free pass to the event, unless you are a culinary program student entry. Volunteers will be available to help man booths, if desired, to allow an opportunity to visit others exhibits.

  7. The Event Committee reserves the right to remove any display or item which does not meet the quality standards of the event. This rule will apply mainly to entries which are deemed unwholesome or offensive.

  8. The decision of the judges will be regarded as final.

  9. Each judge will judge individually. Each piece is to be judged by no less than three (3) judges. All scores will be added, and the average found.

  10. Neither Texas Panhandle Chefs de Cuisine, Southwest Parkinson Society nor Texas Tech Frazier Alumni Pavilion will be responsible for any breakage, damage or loss.

  11. Ultimate category placement is at the discretion of the Event Judging Coordinator, Marka Dempsey.

Table Decorating Contest

This is totally optional, but contenstants are encouraged to decorate your table appropriately.

TABLE DECORATIONS WILL NOT FACTOR IN THE MAIN JUDGING!

A $100 cash prize will be awarded to the best decorated table as judged by the Southwest Parkinson Society board members.

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