QSR Magazine’s Culinary School Challenge 2009

Durham, NC, January 08, 2009 --(PR.com)-- The Challenge: Create a no- or low-sodium condiment suitable for bulk foodservice applications. The condiment’s sodium content must meet the Food and Drug Administration’s definition of one of the following categories: Sodium-free (Less than 5 mg per reference amount and per labeled serving) or Low-Sodium (140 mg or less per reference amount)

The Prize:The creator of the winning recipe will receive a $500 scholarship and an opportunity to network with foodservice executives at the National Restaurant Association Hotel-Motel Show in May 2009. The top 5 recipes will be featured in the May 2009/NRA Show issue of QSR magazine.

The Deadline: Entries must be submitted by February 16, 2009.

Enter at http://www.QSRmagazine.com/culinarychallenge2009

The Rules*:
· Participants must be currently enrolled in ACF-accredited culinary program.
· Each contestant may enter only one recipe.
· No more than 10 ingredients can be used.
· Recipes will be judged on taste appeal (40%), appearance (30%), and originality of recipe (30%)

*To see complete contest rules, go to QSRmagazine.com

QSR Magazine
Greg Sanders