FROM THE CHEF S TABLE CHEF STATION FACT SHEET

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1 FROM THE CHEF S TABLE CHEF STATION FACT SHEET WHO: WHAT: Over 600 Restaurateurs, Industry Professionals and Students From the Chef s Table: 38 th Annual Restaurateurs for Education Event WHEN: Friday, November 6, 2015 WHERE: WHY: TICKETS: DRESS: Hyatt Regency Chicago 151 E Wacker Drive Proceeds benefit the Illinois Restaurant Association Educational Foundation Scholarship initiative/prostart Program. $250 each Dress to impress for Retro Las Vegas or in Business Attire By having your restaurant participate in this event, you are showing your peers and customers you support the next generation of the culinary industry. We will be promoting your restaurant in the following ways: Name in program book Inclusion on website Recognition from the podium If you have any questions or concerns please contact Cortney Ryan at Winning Systems Inc. at or cortneyryan@winningsystemsinc.net.

2 Each restaurant should prepare 600 hearty portions of a specialty dish to showcase to attendees. This year s theme is Retro Las Vegas. We encourage you to incorporate this year s theme into your dish. Restaurants will be assigned a station and are encouraged to decorate their space. The event will take place Friday, November 6, 2015 at 6:00 p.m. at the Hyatt Regency Chicago. Dinner stations should be prepared to serve at 7:00 p.m. for approximately three hours. Please fax or the following forms to Cortney Ryan at Winning Systems Inc. at or cortneyryan@winningsystemsinc.net no later than Monday, October 19th. Chef Station Information Restaurant Name: (Exactly as it should appear in the program book) Key Contact Name: Phone: Cell Phone: Address: Fax: Chef Name and exact title: (This is the name of the chef that will be in attendance at the November 6 th event and will be listed in the program) Alternate Contact name: Alternate Contact Cell phone: Alternate Contact Please send a high resolution logo to be included in the program to Cortney Ryan at Winning Systems Inc. at cortneyryan@winningsystemsinc.net no later than Tuesday, October 20 th. Dish to be served at the event (pending IRA approval): (Exactly as it should appear in the program book) Description of dish to be served: Please prepare 600 hearty food servings. Food will be served for three hours. Serving sizes should be approximately 4 oz. Product should be fully prepared and ready to serve before arriving at the event.

3 Sysco will provide select protein (50-60 lbs.) to your Chef s Station. Please see below for available proteins. In order to ensure a variety of dishes for guests to choose from on the night of the event, protein choices will be granted on a first come, first serve basis. If you have any questions about protein choices, please contact Steve Amato at amato.steven@malcolm.sysco.com. POULTRY Random Chicken Breasts Bnls Sknls Chicken Thigh Bnls Sknls Chicken Whole 3 lb. BEEF Hanger Steaks 3/5oz Kobe Eye Rounds Kobe top Butts CAB Bottom Sirloin Filet Bacon wrapped 5oz PORK White Marble Farms Pork Shanks White Marble Farms Pork Belly White Marble Farms Pork Strip Loin Pork Scaloppini Boneless 2/3oz 10# Case Pork Chops B/I Random 6/8oz 10# Case SPECIALTY Wild Boar Ribs Ground Alligator & Pork Ground Elk Duck Leg Quarters SEAFOOD Salmon Fil Skon "D" Trm Trout Ruby Red Filet Fresh Barramundi Filet Fresh The Sysco ordering form is attached. It is your responsibility to contact Sysco to place your orders as needed. Please place your order by with Scott Kolasinski at Kolasinski.Scott2@chi.sysco.com. Product should be ordered no later than Monday, October 19. ** Be sure to request delivery of your product at least two days prior to the date you plan to prep to ensure the product is delivered. Also if you are a regular customer with Sysco, please schedule your donation to be delivered with your current delivery.

4 Tableware needs (circle all that apply): Dinner Plate Bowls Forks Knives Spoons Equipment You will be provided one 6 serving and one 6 prep table. Linens for each will also be provided. Equipment we will NOT be providing: chafers, bowls, serving platters, serving utensils, hot box, and heat lamps. If you have questions or concerns regarding equipment, please contact Cortney Ryan at Winning Systems Inc. at Electrical Needs Please provide a summary of the equipment you will be bringing and each appliances electrical specifications. If no electric is needed, please complete the chart with N/A placeholders. QUANTITY APPLIANCE VOLTAGE AMPERAGE TOTAL AMPS TOTAL Cortney Ryan will provide detailed event logistics and load-in information as they become available.

5 ProStart Student Assistance Request ProStart Students will be available to assist you at your restaurant during preparation and the night of the event. ProStart Students are high school aged students studying culinary arts and hospitality management. Please complete the following form. If you will not be needing assistance, please complete fields with N/A. ProStart Student Preparation Assistance I would like (number of students) ProStart Students to assist during preparation at my restaurant. What task will they be preforming? Restaurant Address: Date and Time of arrival: Duration of time of prep: ProStart Student Event Assistance I would like (number of students) ProStart Students to assist at my station the evening of the event. What task will they be performing? Time for arrival: Cortney Ryan Winning Systems Inc (office) (fax) cortneyryan@winningsystemsinc.net Lisette Medina Illinois Restaurant Association Special Events Project Manager (office) (fax) lmedina@illinoisrestaurants.org