Please complete the following registration form in order to finalize your participation as a chef for Cuvée please. This will enable us to advertise your participation much earlier than in previous years. Thank you for your support!
Cuvée 2025
Location: Holiday Inn Conference Centre
Date: May 24, 2025.
Details:
Food cost payment
Once confirmed we will forward to you a form to give us your menu offerings.
We reimburse chefs $10 for two menu offerings, with a requirement to prepare 300-500 portions per menu item (final number to be confirmed the week prior to the event). Each of your menu offerings should also be available as a vegan/gluten-free option, general rule of thumb would be 15% of each dish as vegan/gluten-free.
A chef committee member may contact you to discuss menu options, but we do not anticipate this being necessary. We will email you to confirm your dishes and how they will be written up on event signage.
Payment is made upon receipt of your invoice after the Cuvée Grand Tasting.
Your dishes will be served at the Grand Tasting that takes place on Saturday May 24, 2025 at the Holiday Inn Conference Centre from 7:30-10 p.m. There is a VIP reception from 6-7:30 p.m. followed by Après Cuvée from 10 p.m. to midnight. The chefs do not provide food for the VIP Reception and Après Cuvée.
Your culinary station
Each chef will have approximately an 8’ wide x 8’ deep footprint to set up and operate within. You will receive one 8’table and two 6’ tables with access to two 15 amp circuits*. All display and cooking items must be kept within your footprint as space is limited. Chefs are required to bring their own cooking and display supplies.
IMPORTANT NOTES:
- *Chefs are given access to TWO 15 amp circuits only. Any further circuits are available at a cost of $85 per circuit. (Sorry, but that is the extra charge we are assessed.)
- Sneeze guards are required by Regional Health to be placed on the customer service tables only. If you do not have a sneeze guard or unsure how many you’ll need please contact Anil Rebello at 416-829-7998 or email anil@absolutexm.com; Cost for any supplied sneeze guards will be $30 each and this will be taken off your final invoice.
The Holiday Inn kitchen is available on the day of Cuvée for food preparations. Delivery and storage details are negotiated with Executive Chef at the Holiday Inn.
CCOVI will request to Niagara College for culinary students to assist at the culinary stations were needed – please advise if you require student assistance.
There will be a meeting within one week of the event at the Holiday Inn to discuss load in, storage, security, setup, staffing, etc. This meeting may be called early if there is an opportunity to engage media in a culinary editorial on Cuvée.
