State Fair entries

Has anyone ever entered in the fair's Culinary section? I'm thinking of doing it just to say I've done it.
Any tips would be greatly appreciated.

Has anyone ever entered in the fair's Culinary section? I'm thinking of doing it just to say I've done it.
Any tips would be greatly appreciated.

Yeah, me too.

http://www.kystatefair.org/entries/premiumbook/culinary.pdf We know Stephen Lee, the superintendant, be glad to send questions to him.

Here is the link to all the entries:
http://www.kystatefair.org/entries/premiumBook.aspx

I'ie done it over the years, made the finals in several categories, but it's tougher than it looks - especially for an "amateur"!

1. Whenever a pro chef enters, the odds of them winning appear very high. The reason appears that they have (with training and experience) the knowledge how to make dishes that can be "held" for up to two hours and still look great (and taste at least acceptable). (looks are at least as important as taste)

2. They can also cook for the "mainstream". Remember, the judges range from experienced chefs or instructors, to celebrities who don't know an apple from an onion.

My career ended when I cooked a great Spam dish (that we had even served to company), the only judge with no experience was assigned to the table containing my dishes, she took one bite and spit it out (it had an Asian dressing featuring peanut butter, and I later found out she hated peanuts), and the "gold medal winner" was an 11 year old boy who took a pretzel stick and stuck a piece of Spam
on it & called it a "Spam canape."

My career ended when I cooked a great Spam dish (that we had even served to company), the only judge with no experience was assigned to the table containing my dishes, she took one bite and spit it out (it had an Asian dressing featuring peanut butter, and I later found out she hated peanuts), and the "gold medal winner" was an 11 year old boy who took a pretzel stick and stuck a piece of Spam
on it & called it a "Spam canape."

Gulp...maybe I'm in over my head. Spam, peanut butter and pretzels.

I was thinking more along the lines of pie. Not fair that professionals can enter...the rules clearly indicate that it is prohibited.

But...dag gone it...I'm going to do it anyway. Just to check it off my list.

$3,000.00!!!!! Is that the prize for best in show? And all this time I thought you just got a pretty ribbon and bragging rights. Off to look through recipes. . .

Ohhhhh, I get it now - that amount is the total of all the prizes.

My career ended when I cooked a great Spam dish (that we had even served to company), the only judge with no experience was assigned to the table containing my dishes, she took one bite and spit it out (it had an Asian dressing featuring peanut butter, and I later found out she hated peanuts), and the "gold medal winner" was an 11 year old boy who took a pretzel stick and stuck a piece of Spam
on it & called it a "Spam canape."

Gulp...maybe I'm in over my head. Spam, peanut butter and pretzels.

I was thinking more along the lines of pie. Not fair that professionals can enter...the rules clearly indicate that it is prohibited.

But...dag gone it...I'm going to do it anyway. Just to check it off my list.

DEFINITELY go for it! I wasn't trying to scare you off - just tell you of my experiences (which were funny!). I still had a good time doing it, and I think you should try. Just don't pin too many of your hopes on winning the first time out . . .


(and, keep us informaed as to what you're doing - you may find forumites cheering you on)

Thanks very much for the advice Andrew. I'm going to enter just to say I have. I'm from FAAARRRR West Texas. I had never been to a state fair until I moved here 13 years ago. I worked with a lady that used to enter for fun and she actually won some ribbons. I'm going in just to have the experience. I'll let you all know how it goes.