Contest 2002

MasterChef USA™ 2002 - RULES

MasterChef USA™ is a national contest for amateur chefs televised nationally on PBS. MasterChef USA™ features 27 contestants who compete for the title of MasterChef USA™. Contestants are initially chosen from a series of cook-offs known as "qualifying rounds". The qualifying rounds will determine who goes on to the televised contests. To apply for entry into the qualifying rounds, you must complete and sign the application form before returning it along with fully written or typed recipes.

A. CONTESTANTS

1. Contestants must not own or be responsible for the cooking in a restaurant, café, hotel or other establishment in which meals are served to paying customers.

2. A contestant must not be, or have been, a professional chef, cook, culinary teacher or have a degree or certificate from a certified culinary school.

3. Contestants must be over the age of 18 as of January 31, 2002 .

B. QUALIFYING ROUNDS

1. Nine qualifying rounds will be held in various cities around the country. The locations are yet to be determined.

2. All contestants are responsible for providing their own lodging and transportation to and from the venue.

3. All contestants will be required to create a two-course dinner party menu for two people consisting of a main course and dessert course.

4. The maximum expenditure on ingredients for the two courses must be calculated not to exceed $30.00, which will be reimbursed upon the presentation of receipts.

5. The time allowed for cooking will be two hours. All cooking, plating and garnishing must be completed within the two-hour time limit.

6. Provided the judges agree that the cooking is of sufficiently high standard, three contestants and an alternate from each region will be selected to advance to the regional cook-offs.

C. REGIONAL COOK-OFFS - Televised

1. Nine regional cook-offs will be held in various cities around the country soon after each of the qualifying rounds at the same location. The regional cook-offs will be taped in full for national broadcast.

2. An overnight stay may be required for those from out of town. Those contestants advancing to this round will receive a standard per diem for one night's lodging and food by the Production Company.

3. All contestants advancing to this round will be required to cook a two-course dinner party menu for four people consisting of a main course and dessert course. This must not be the same meal as he/she has prepared for the qualifying round. (Winners progressing to the semi-finals and grand finale will be required to cook a totally different meal for each round of the contest.)

4. The maximum expenditure on ingredients for the two courses must be calculated not to exceed $60.00, which will be reimbursed upon presentation of receipts.

5. The time allowed for cooking will be two hours. Be prepared for visits in your kitchen by the host and judges of the show during the cooking time. All cooking, plating and garnishing must be completed within the two-hour time limit.

6. Provided the judges agree that the cooking is of sufficiently high standard, one contestant from each of the nine regional cook-offs will advance to the semi-finals.

D. SEMI-FINALS AND GRAND FINALE COOK-OFF - Televised

1. Four studio cook-offs consisting of three semi-finals and one grand finale will take place in a location to be decided by the Production Company. The semi-final and grand finale cook-offs will be taped in full for national broadcast.

2. The Production Company will organize travel and accommodations for the contestants at its sole discretion and expense.

3. All contestants advancing to one or both of these rounds will be required to prepare a different menu for each. The menus must be a two-course meal for four people consisting of a main course and dessert course. These cannot be the same meals as he/she prepared for the qualifying round or regional cook-off.

4. The maximum expenditure on ingredients for the two courses must be calculated not to exceed $60.00, which will be reimbursed upon presentation of receipts.

5. The time allowed for cooking will be two hours. Be prepared for visits in your kitchen by the host and judges of the show during the cooking time. All cooking, plating and garnishing must be completed within the two hours time limit.

6. Provided the judges agree that the cooking is of sufficiently high standard, one contestant from each of the three semi-final cook-offs will be selected to advance to the grand finale.

7. Provided the judges agree that the cooking is of sufficiently high standard, one contestant from the grand finale will be chosen as the overall winner and titled MasterChef USA.

E. THE WINNER

1. Opportunities may exist for the winner of MasterChef USA to develop a culinary-based career with considerable media interest. The Company reserves the right to represent the winner during his/her year of victory should he/she wish to take advantage of the opportunities available.

F. GENERAL

1. The Production Company shall have the ultimate responsibility for the selection of contestants for the qualifying round.

2. Only those selected will be contacted by the Production Company for the qualifying round.

3. All contestants will guarantee to be available for the notified date of both their regional cook-off, as well the winners advancing to the semi-finals and grand finale.

4. Family members and friends will be invited to be part of the live audience

5. At the time of application, all applicants will be required to supply two menus with full recipes: one for the qualifying round and one for the regional cook-off. No changes can be made to these menus unless selected ingredients become unavailable.

6. For those advancing to the semi-final and grand finale, two new menus and full recipes will be required two weeks in advance of the contests. No changes can be made to these menus unless selected ingredients become unavailable.

7. For copyright reasons, recipes taken directly from cookbooks or other publications must be substantially adapted or personalized and full details of their sources supplied.

8. Personal notes, recipes, and timings will be permitted on the television set.

7. Each contestant will be allowed one pre-prepared item (stock, marinade, piecrust, stuffing) which should be approved in advance by the Production Company.

7. Each contestant will be responsible for the shopping and storage of their own food prior to the contest, which will be reimbursed upon presentation of receipts. The Production Company will, however, provide basic ingredients (i.e. flour, sugar, butter) for the use of all contestants, details of which will be provided in advance.

8. The Production Company will provide kitchen equipment and presentation plates (you may not bring your own). Other table dressings are not required, and will not be taken into consideration by the judges.

9. The judges will take into consideration all aspects of preparation, presentation, originality, balance and taste and the decision of the judges and the Production Company is final.

10. Contestant must guarantee not to reveal the results of any stage of the televised completion prior to the television episode airdates.

11. The Production Company may require publicity photographs of the contestants and/or their prepared dishes to be taken during or after the competition, and the right to use these photographs is vested in the Production Company.

12. The Production Company reserves the right to authorize the publication of books, electronic media and other publications containing recipes from the competition. Contestants are advised that they may be contacted by the editors of such publications regarding details of themselves and their recipes. The recipes and their rights will become the property of the Production Company.

13. Contestants are advised that they may be contacted by national and local press, local radio and the Production Company's publicity department.

14. Contestants may not publish the recipes used or any articles or information concerning the competition without prior consent from the Production Company.



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