Leonardtown, MD – The Dr. James A. Forrest Career & Technology Center is reviving its annual Soup Cook-off on Wednesday, March 2, 2016 in the school’s state-of-the-art kitchen. The contest has two age groups, a junior division for students and a senior division for adults. Cooking begins at 3:00 p.m. and doors open to the public at 5:00 p.m. with tasting and judging of the junior division starting at 5:30 p.m., which will be followed by the senior division.
The public is invited to sample the soups and be part of the event. Soups will be grouped in six categories and will be judged by expert chefs, local celebrities and community leaders. The public will also choose a people’s choice award.
House soups will be provided by the Forrest Center’s Culinary Arts program so visitors can make a meal of the event. The public can purchase tickets for the contest and house soup sampling. Costs for the tickets are $6.00 for adults, $3.00 for students, and children under four are free.
The contest is open to the first 15 individuals or teams of up to three that register in each division. Contestants will have use of the facility and will have access to necessary equipment but will need to provide their own ingredients. Although not traditionally considered a soup, contestants may also enter chili and stews.
The Forrest Center’s Graphic Communications program may produce a “Forrest Center Soup Cook-off Cookbook,” if contestants want to be included in the cookbook they must provide a copy of their recipe. Inclusion is optional.
Sponsorship is available to businesses and organizations. Sponsors will be given free passes to the event and will be recognized during the event.
The event may be recorded and presented on SMCPS Channel 96, the school system’s educational cable channel, and the Internet.
All proceeds from the event will benefit the Forrest Center’s programs and SkillsUSA student organization. For more information on registration or sponsorship, contact Chef Amanda Granados at 301.475.0242 or firstname.lastname@example.org.