Dessert Competition Rules

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  • At least one of the top three ingredients must be a soy product (i.e. tofu, soy milk, kinako).
  • Entry must be in English.
  • Submit photo, 100-word description, and recipe.
  • Soy products used in the recipes must be available at regular stores.
  • All ingredients and cooking utensils must be supplied by competitors.
  • 2012_soy-and-tofu-festival_dessert_imgFinalists must attend the Northern California Soy & Tofu Festival on June 4, 2016 at The Event Center at Saint Mary’s Cathedral in San Francisco’s Japantown and prepare enough 1 fluid ounce samples for 60 audience judges, and five full servings for special judges.
  • Contestants are allowed and encouraged to prepare ahead, although space will be available for plating at the Festival.
  • Contest is open to both professionals and amateurs.
  • The Nichi Bei Foundation reserves the right to publish the competitor’s name, recipe, city of residence and occupation.
  • All Finalists will receive a $20 Berkeley Bowl gift card and a festival goody bag.
  • Applications must be received by the Nichi Bei Foundation by May 9, 2016. Finalists will be selected from the entries
  • Finalists will be informed of their selection by May 14, 2016.
  • Finalists at the Festival will be judged by a panel upon: taste, creativity, presentation and incorporation of soy, and the Audience Judges will select a People’s Choice winner.

FIRST PLACE:  $300 cash + festival goody bag

SECOND PLACE:  $200 cash + festival goody bag

THIRD PLACE:  $100 cash + festival goody bag

For more information, e-mail: contest@soyandtofufest.org

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