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New York State Department of Health & Insurance<\/h2>\n\n\n\n
NYSDH Food Approved Facility and Operator License<\/strong><\/p>\n\n\n\n Per New York State law, food served to the general public must be prepared in a kitchen that has a valid NYSDH Food Service Establishment permit<\/strong> and the person preparing the food must be covered by insurance<\/p>\n\n\n\n If you OWN<\/span> a NYSDH Food Approved facility and have Insurance.<\/strong><\/p>\n\n\n\n You do not need to do anything additional.<\/strong> <\/em> For example, you own NYSDH certified facility and you have insurance.<\/p>\n\n\n\n If you have ACCESS<\/span> to (but do not own) a NYSDH Food Approved Facility and have insurance<\/strong>.<\/p>\n\n\n\n You do not need to do anything additional. <\/strong><\/em>For example, you have access to a NYSDH certified facility that you do not own, but the owner will allow you to use the space, AND you have insurance.<\/p>\n\n\n\n If you have access to a NYSDH Food Approved Facility and do not have insurance<\/strong>.<\/p>\n\n\n\n If you have access to a NYSDH certified facility but do not have insurance, then you need to apply for a Temporary Food Permit<\/strong> through your local county office as well as temporary insurance<\/strong>. Click her<\/a>e for a listing on NYS county Regional, District, and County Environmental Health Departments<\/strong>. Ask your insurance provider<\/strong> about temporary insurance.<\/p>\n\n\n\n If you do not have access to a NYSDH Food Approved Facility and you do not have insurance.<\/strong><\/p>\n\n\n\n For those bakers who do not have access to a NYSDH certified facility, we are pleased to partner with The Commissary<\/strong><\/a>, <\/strong>Rochester’s incubator kitchen at Sibley Square, to offer complimentary hours in their kitchen! You must also apply for temporary insurance as you are not covered by The Commissary’s insurance. Please check with your insurance provider about insurance and contact Kevin Toole for more information about using The Commissary, Kevin@rochestercommissary.org<\/a><\/p>\n\n\n\n <\/strong><\/p>\n\n\n\n Each participating chef will receive the following:<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Questions? First year? Not sure what you’re getting into? Learn more about what to expect by contacting one of our veteran competitors and culinary expert judges.<\/p>\n\n\n\n Kelly Scott<\/strong>, Get Caked, getcakedroc@gmail.com<\/a> Please note that experts may offer insight from their own participation experiences but may not assist chefs in the creation of any competition cakes. Additionally, chefs should not share details of their showpiece.<\/em><\/p>\n\n\n\n <\/p>\n\n\n\n 2025 Theme<\/strong> Click here<\/a> to read more and see examples of the theme.<\/p>\n\n\n\n Cake Name & Description<\/strong><\/p>\n\n\n\n Chef Categories<\/strong><\/p>\n\n\n\n In 2025, we are featuring two different skill levels, beginner and advanced. Participants should enter the competition that best describes their skill level. <\/p>\n\n\n\n EPI reserves the right to make adjustments if an applicant\u2019s indicated skill level does not match their actual skill level.<\/em><\/p>\n\n\n\n Awards<\/strong><\/p>\n\n\n\n Judging Panel<\/strong><\/p>\n\n\n\n Judging Criteria<\/strong><\/p>\n\n\n\n Showpieces on the following criteria: Taste, Texture, Moisture, Complexity, Chocolate (use of), Neatness, Technique, Creativity, Use of Theme.<\/p>\n\n\n\n Chefs generally spend a significant amount of time planning and creating their cakes. Read on for culinary specifics. Please reach out to one of our culinary expert judges with any culinary questions like materials, supports, icing, filling, etc. (emails above).<\/p>\n\n\n\n Aesthetics<\/strong><\/p>\n\n\n\n The Use of Chocolate<\/strong><\/p>\n\n\n\n Cake Components<\/strong><\/p>\n\n\n\n Cake Supports<\/strong><\/p>\n\n\n\n Edible Garnish<\/strong><\/p>\n\n\n\n Inedible Components<\/strong><\/p>\n\n\n\n Prepare At Least Three Versions of Your Cake<\/strong><\/p>\n\n\n\n Competitors must submit their cake of choice in three formats. The composition of the cake must be proportionately the same in all three versions:<\/p>\n\n\n\n Blind Judging<\/strong><\/p>\n\n\n\n Live Cake Auction & Cake Raffle<\/strong><\/p>\n\n\n\n <\/p>\n<\/div>\n<\/div>\n\n\n\n This is a seemly inconsequential but very important part of participation.<\/em><\/strong><\/p>\n\n\n\n There are two options for cakes leaving the Convention Center at the end of the evening. We ask that all participating chefs be prepared to accommodate either option per the buyer’s wishes.<\/p>\n\n\n\n Attire<\/strong><\/p>\n\n\n\n Hotel Accommodations<\/strong><\/p>\n\n\n\n Parking<\/strong><\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n![\"\"](\"https:\/\/www.epiny.org\/wp-content\/uploads\/2023\/01\/Commissary-Kitchen.jpg\")
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\n\n\n\nCompensation<\/h2>\n\n\n\n
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\n\n\n\nAsk An Expert<\/h2>\n\n\n\n
Michelle Hess<\/strong>, Engine 14 Brewery, themeathouse@engine14brewery.com<\/a>
Mina Rivazfar-Hoyt<\/strong>, Bishop Kearney, minarivazfar@gmail.com<\/a><\/p>\n\n\n\n
\n\n\n\nAbout the Competition<\/h2>\n\n\n\n
Create cakes inspired by the untamed beauty of the rainforest\u2014lush canopies, vibrant flowers, exotic wildlife, and hidden wonders.<\/p>\n\n\n\n\n
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\n\n\n\nCake Composition & Criteria<\/h2>\n\n\n\n
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\n\n\n\nAdditional Competition Rules<\/h2>\n\n\n\n
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\n\n\n\nMandatory Transportation Packaging<\/h2>\n\n\n\n
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Most guests, who purchase a showpiece cake, expect to bring it home after the event. Competitors must provide a suitable container, so that their showpieces can be properly packed and easily transported at the conclusion of the evening. We recommend contacting any restaurant supply store (Ex: Regional Distributors, Restaurant Depot, Buffalo Hotel Supply) to inquire about packaging options. All chefs will be required to box their cake before sitting down for dinner.<\/em><\/strong> <\/strong><\/em>Your cake will remain at your display table.
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In recent years, some guests have asked if the chef can take the cake home and make arrangements to deliver and reassemble the cake on the Sunday or Monday following the ball. This is especially popular when the cakes are going to be displayed in offices\/business settings. If your buyer asks for this, please be prepared to accommodate. We recommend scheduling someone to assist with cake transport to your car, though volunteers will be available.<\/li>\n<\/ol>\n<\/div>\n\n\n\n![\"\"](\"https:\/\/www.epiny.org\/wp-content\/uploads\/2023\/01\/Cake-Box.jpg\")
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\n\n\n\nAdditional Event Details<\/h2>\n\n\n\n
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\n\n\n\nCompetition Schedule at the Rochester Riverside Convention Center on March 8th.<\/h2>\n\n\n\n
11:00 \u2013 11:55 am<\/td> Competitors deliver cakes and samples to the Joseph A. Floreano Rochester Riverside Convention Center<\/td><\/tr> 12:00 pm<\/td> Competitors must vacate the premises during judging<\/em>. <\/strong>
This is a good time to change into gala attire.<\/td><\/tr>12:00 pm – 1:00 pm<\/td> Judging*
Any chef who is still onsite at 12:00 pm when the judging begins will not be eligible for the judged competition.<\/em><\/strong><\/td><\/tr>1:00 \u2013 2:00 pm<\/td> Scoring<\/td><\/tr> 4:30 \u2013 5:00 pm<\/td> Competitors may return to the Convention Center<\/td><\/tr> 5:15 pm<\/em><\/strong><\/td> Samples set, table displays finalized, and competitors (and assistants if desired) stationed by their table.<\/em><\/strong><\/td><\/tr> 5:30 – 7:00 pm<\/td> Competitors (and assistants if desired) stationed by their display table during the entire 90 minutes of the Cocktail Reception. <\/td><\/tr> 5:30 \u2013 7:00 pm<\/td> Guests arrive for the Cocktail Reception (guest cake sampling). Guests will have questions about your cake regarding ingredients and you thematic interpretation.<\/td><\/tr> 7:00 pm<\/td> Chefs box cakes prior to dinner.<\/td><\/tr> 7:00 \u2013 11:00 pm<\/td> Dinner, Program and Awards
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