PARTICIPATING CHEFS AND CHOCOLATIERS
- Zoe’s
- Clustered Spires
- Joanie’s Café
- A Better Choice Bakery
- Jefferson Pastry Shop
- Home at Braddock Inn
- Frederick Fudge Company
- Mimi’s Café
- Cacique
- Black-Eyed Susan Caterers

COMPETITION CATEGORIES
Chocolate Cakes and Tortes
Chocolate Confections, Cookies, and Brownies
Other Chocolate Edibles, Sauces, and Beverages
Chocolate Mousses
Chocolate Showpiece
Salty Dishes/Sauces with Chocolate

Also Featured at the Chocolate Gala: A Cooking Demonstration and Booksigning by chef/pastry chef, writer, and food and wine educator Summer Whitford… Known in the Washington, D.C. region as the Food and Wine Diva, Whitford is the author of Join Us At The Embassy, a book about food, wine, culture and travel in ten countries. Copies of her book will be available for purchase. Whitford is the President of Chez Vous Productions, Inc., a food specialty and lifestyle company. With over twenty years in the business, Whitford has extensive experience as a chef/caterer, and pastry chef for high end DC restaurants such as Roberto Donna's Galileo, Dominique's, and 1789. Her writing credits include: Senior Writer and Editor for World Class Cuisine on Discovery Channel, a food, wine, culture, and travel program syndicated in 72 countries, writing 2 bi-weekly drinks newsletters for the wine retail industry, travel articles for Trazzler.com, "book doctor" for a prominent Member of Congress' memoirs, a how-to book on weddings entitled The Tax-Deductible Wedding by Sabrina Rivers, and ghost writing a true crime book. Currently, she is ghost writing a book for a celebrated White House journalist and editing a cookbook for a Washington, DC celebrity chef in addition to offering restaurant consulting services.

THE  FOLLOWING REQUIREMENTS APPLY TO ALL ENTRIES:

All entries in all categories must have chocolate as the dominant ingredient, flavor, or medium of display.

CULINARY ARTS & HOSPITALITY INSTITUTE - FCC APRENTICE PROGRAM:
The FCC Culinary Arts & Hospitality Institute is offering students an opportunity to assist at the day of event for setting up and tending to the public.

THE JUDGING CRITERION AND SCORING WILL BE AS FOLLOWS:

JUDGING CRITERION:

• Visual Appearance
• Taste, Flavor, Aroma
• Originality
• Difficulty of Technique

SCORING Categories will score slightly different with more points awarded for emphasis on certain categories for a total of 50 points. Expect that there will be approximately 3-5 professional-chef judges.

A “Best of Show” prize will be determined by the highest overall point total. All competition entries will be included in the “Best of Show” tally. All entries will be judged by the same number of judges in their respective competition.

As part of the ticket price, Chocolate Gala attendees will be able to taste small samples of each entry. It is a requirement that participants provide 400-500 bite-size pieces of each entry as samples.

Those interested in participating as a chef or chocolatier, please contact Ronnie Osterman at 301-682-6174 or email address: ronosterman@comcast.net