Welcome Chef

We are excited that you will be cooking with us at the Roots INNOVATE 2017 conference.

Please provide the following information and review important information regarding your participation.

Chef Information

Biography and Photo

As a presenter you agree to provide a biography that is to be a maximum of 150 words and a headshot (see dimension below). Unless otherwise stated, The Chef’s Garden and the Culinary Vegetable Institute retains the right to use your name, likeness and endorsement in promoting and advertising the conference.

• Headshot dimensions needed: Print: 5in x 7in, resolution 300 and 72.
• Website: 600 x 1013 pixels, resolution 300 and 72.
• Please send both sizes for print and website.

Send biography and images to EricaS@Chefs-Garden.com no later than August 1st, 2017.

Meal Themes

This year’s meal themes are centered on Innovation.

Monday, September 25th

• Breakfast: Canadian Focused
• Lunch: Food: The Root of All Medicine
• Dinner: Tradition Meets Innovation

Tuesday, September 26th

• Breakfast: TBD
• Lunch: Veg-Centric Farmers Market

As a participating chef, please indicate which meal you would like to participate in and a summary of the recipe you would like to prepare. Most specifically, indicate the main ingredients, idea behind the dish and cooking method. Give consideration to the topics of the day, the theme of the meal and your own perspective as you think about your offering.

Once all submissions are received, you will receive a confirmation of your meal participation no later than April 1st, 2017.

Final recipes and ingredients are due no later than August 1st, 2017.

Meal Formats

Breakfast and Lunch Format

• Small plate stations
• Guest will walk up to manned stations.
• Interns will be made available to help plate as needed.
• Biodegradable disposables service ware will be provided.

Dinner Format

• Seated, served family style.
• Waves of multiple courses.
• Steelite International will provide china, glassware and silverware.
• Please let us know if you have any special requests for plating.

Ingredients

• The Chef’s Garden will provide all vegetables.
  • Please choose from the attached list of ingredients.
  • Specific vegetables and quantities must be ordered no later than August 1st, 2017.
  • Indicate which items and quantities need to be shipped to you in advance and by when.
• The CVI will provide standard pantry items such as spices, dry goods and some dairy.
• There are area grocery stores for last minute items.
• All proteins or other specialty ingredients may be shipped to us or brought with you and will be your responsibility to procure.
  • You must find a sponsor for (or fund yourself) all ingredients, other than the vegetables provided. The CVI can provide information for your vendor as needed.
• Advance prep or orders from sponsors/vendors:
  • Ship to: The Culinary Vegetable Institute
    c/o Matt Ward
    12304 Mudbrook Road, Milan, OH 44846
    419-499-7500
  • Provide tracking number
  • Provide any instructions you feel necessary

Prep Information

• Be prepared to plate for 300 guests. Final count will be provided by September 1st, 2017.
• Prep times will be scheduled in our kitchen prior to each meal period.
• You will be provided a work space inside a refrigerated truck, a cutting board, any equipment you requested and we confirmed.
• Your ingredients that you ordered will be organized in your station and refrigerator for you
• The kitchen is well equipped with both cooking equipment and small appliances.
• All service will take place in tents on the CVI grounds; meals will be finished in the Kitchen Tent, set up about 75 yards from the CVI building, between a Breakfast/Lunch tent and a Dinner Tent
• Kitchen Tent is equipped with:
  • 6-burner propane range with oven
  • Double Door convection oven
  • 1 Circulator ( 1 is also in the CVI kitchen)
  • 1 Vitamix blender
  • Hot boxes
  • Banquet tables for plating
• We will provide all plate ware, platters, disposable items, etc.
• Interns and prep cooks are available to assist in prep

Social Media

Please provide the following information so that we can appropriately link and tag you before, during and after the event.

We encourage you to promote your involvement in the Roots conference. Use the hashtag #RootsINNOVATE2017 in your social postings. Download the Roots Social Media Toolkit here for more information about how to be involved and to tag us in your postings.

Contact MichelleB@Chefs-Garden.com for additional information and assistance in regards to social media.

Personal Assistant Contact Information

Complete the information below if you would like us to work through your assistant:

PR Contact Information

Complete the information below if you would like us to work through a publicist:

Request a Plus One in the Kitchen

To adequately plan staffing, you may request to bring a plus one to assist you in your prep and plating. We will confirm with you the availability since space is limited.

Travel and Accommodations

• Shuttle transportation from the host hotel to the event location throughout the event for you and your kitchen plus one.
• The conference will not reimburse you for any ground transportation that you book yourself.
• You will be responsible for your own hotel accommodations.
• Special room rates will be made available at our host hotel.
• Meals will be provided at the event venue Sunday (participant dinner), Monday (breakfast, lunch, dinner) and Tuesday (breakfast, lunch). All other meals will be your own responsibility.
• The conference does not cover any additional meals, retail and beverage purchases or hotel incidentals.

Conference Tickets

• You will receive (2) two complimentary badges for the entire conference for you and one guest (or your kitchen plus one).
• You will be responsible for purchasing event tickets for all other guests.
• Registration begins at 7 am on Monday, September 25th. You will receive your name badge and conference book at that time.

Conference Details

• You will find a complete list of participating chefs, speakers, moderators, topics and agenda on our conference website. https://www.chefs-garden.com/roots-2017
• Dress code is casual. The conference takes place outside in tents. Please watch the weather and dress accordingly.
• An optional invite-only farm tour of The Chef’s Garden will be provided. You will receive additional information closer to the event date.

Terms and Agreement

• I understand that the Roots Innovate conference dates are September 25th and 26th, 2017.
• I agree not to participate in any other events between September 24th and 26th, 2017.
• I agree to submit all information requested in this document to the conference organizers no later than August 1st, 2017.
• The deadline to return this form is July 1st, 2017 to confirm your space in the 2017 featured participants for the Roots conference.
• I agree to submit meal choice and recipe summary no later than April 1st, 2017.
• I agree to submit final recipes and ingredients no later than August 1st, 2017.
• I agree to submit vegetable ingredient orders no later than August 1st, 2017.
• I agree to find a sponsor or fund myself all ingredients, other than the vegetables provided.
• Unless stated, The Chef’s Garden retains the right to use your name, likeness and endorsement in promoting and advertising the Roots conference.

Signature and Date

By typing your name and date below, you agree to all terms stated in this form.