OFFICIAL RULES / INSTRUCTORS' KIT / CONTEST POSTER PDF

“Fiesta Time” Student Recipe Contest
$5,000 in cash prizes for winning students and their instructors!!!

Recipes must use Hass avocados as a key ingredient and will be judged on taste, visual appeal, originality, use of avocado and ease of preparation.

The deadline is May 16th, 2005 — entries must be postmarked, e-mailed or faxed
by May 16th.

For complete rules and instructions, e-mail info@mexicanavocados.com or visit lewis-neale.com/avocados.

Sponsored by the Avocado Producer and Exporting Packers Association of Michoacan (APEAM)

“Fiesta Time” Annual Student Recipe Contest

It’s time for the annual Avocados From Mexico “Fiesta Time” Student Recipe Contest for culinary students! Goals of the contest are to spark the creativity of future chefs and motivate them to learn more about Hass avocados from Mexico.

The deadline for entries is Monday, May 16th, 2005. The first-place winner will receive a prize of $2,000, while the second- and third-place winners will win $1,000 and $500, respectively. Instructors supervising the contest in the winners’ schools will also be rewarded with cash prizes. For full details e-mail info@mexicanavocados.com with Avocado Student Contest in the subject line.

The student winners, their recipes and their schools will receive national press coverage in trade publications as well as daily newspapers.

2005 Official Rules

Hass avocados from Mexico are renowned throughout the world for their luscious flavor and silky texture. Because of the ideal weather and growing conditions in Mexico, producers are able to harvest avocados throughout the year. To celebrate the abundant harvest and endless season, avocado growers and packers from the region of Michoacan are sponsoring a recipe contest for American students.

The deadline isMonday, May 16th, 2005. So put on your thinking cap–or toque—and send us your best delicious Mexican avocado recipe!

Eligibility
Open to culinary students currently enrolled in a postsecondary professional culinary program in the continental U.S. on a full- or part-time basis. This contest is void where prohibited or restricted and is subject to all federal, state and local laws.

Sponsor
The sponsor of this contest is the Avocado Producer and Exporting Packers Association of Michoacan (APEAM), Av. Carranza #16, Colonia Centro, 60000 Uruapan, Michoacan, Mexico.

Prizes

How to Enter

Create an original recipe in which Hass avocados from Mexico are a key ingredient. Entries must not have won a previous prize or award, not been previously published and not infringe on any third-party rights. Suggested categories include: hors d’oeuvre, appetizer, entrée, side dish, salad and sandwich.

Type or clearly write your recipe on a piece of 8-1/2” x 11” paper (one side only). Recipe entries must include all listed ingredients in order of use and all instructions in standard U.S. measurements. Make sure to include your name, address, and telephone number on each page. In addition, include instructor’s contact information.

Submit your entry in one of these ways:

• Email to info@mexicanavocados.com, write Avocado Student Contest in the subject line
• Fax to 212/254-2452
• Send to Student Avocado Contest, 35 E. 21 st Street, New York, NY 10010

Judging
Entries will be screened by an expert panel to determine approximately six finalists, based on the following criteria: taste, visual appeal, originality and use of avocado. Finalists will be judged by an expert panel on the following criteria: taste or perception of taste, visual appeal, originality and use of avocado. All criteria will be judged equally. In the event of a tie in the final judging, tied entries will be re-judged on the basis of taste. Prizes are not transferable.

General Rules
Winners will be notified by mail by Friday, August 5th, 2005. First, Second and Third Prize winners will be required to execute and return an affidavit of eligibility, authenticity, liability/publicity release and assignment of rights within 14 days of notification attempt, or the prize will be forfeited and an alternate winner selected. Entries will not be acknowledged or returned. Any prize/prize notification returned as undeliverable may result in disqualification. Taxes, if any, related to the prize are the responsibility of the individual winner. No responsibility or liability is assumed for damages, losses, or injury resulting from acceptance or use of the prize.

All entrants acknowledge and agree that recipes become the property of the sponsor (APEAM), which reserves the right to edit, modify, copyright, and publish them for advertising, public relations and promotional purposes in any media without attribution or compensation. By entering the contest, you agree to the use of your name for advertising and promotional purposes without compensation. Failure to comply will result in the selection of an alternate winner.

For the names of the winners, email info@mexicanavocados.com with Avocado Student Contest in the subject line or send a self-addressed stamped envelope after Friday, August 5th, 2005, to: Avocado Student Recipe Contest, c/o Lewis & Neale Inc., 35 East 21 st St., New York, NY 10010.

Supervising Instructor’s Kit

Official Rules

Hass avocados from Mexico are renowned throughout the world for their luscious flavor and silky texture. Growers are able to harvest avocados throughout the year because of the ideal weather and growing conditions in Mexico. To celebrate the abundant harvest, avocado growers and packers from the region of Michoacan are sponsoring a recipe contest for American students.

The deadline isMonday, May 16, 2005. So put on your thinking cap—or toque—and send us your most festive and delicious Mexican avocado recipe!

Eligibility

Open to culinary students currently enrolled in a professional culinary program in the continental U.S. on a full- or part-time basis. This contest is void where prohibited or restricted and is subject to all federal, state and local laws.

Sponsor

The sponsor of this contest is the Avocado Producer and Exporting Packers Association of Michoacan (APEAM), Av. Carranza #16, Colonia Centro, 60000 Uruapan, Michoacan, Mexico.

Prizes

How to Enter

Create an original recipe in which Hass avocados are a key ingredient. Entries must not have won a previous prize or award, not been previously published and not infringe on any third-party rights. Suggested categories include: hors d’oeuvre, appetizer, entrée, side dish, salad and sandwich.

Type or clearly write your recipe on a piece of 8-1/2” x 11” paper (one side only). Recipe entries must include all listed ingredients in order of use and all instructions in standard U.S. measurements. Make sure to include your name, address, and telephone number on each page. In addition, include instructor’s contact information.

Submit your entry in one of these ways:

• Email to info@mexicanavocados.com, write Avocado Student Contest in the subject line
• Fax to 212/254-2452
• Send to Avocado Student Recipe Contest, 35 E. 21 st Street, New York, NY 10010

Judging

Entries will be screened by an expert panel to determine approximately six finalists, based on the following criteria: taste, visual appeal, originality, use of avocado and ease of preperation. Finalists will be judged by an expert panel on the following criteria: taste, visual appeal, originality and use of avocado. All criteria will be judged equally. In the event of a tie in the final judging, tied entries will be re-judged on the basis of taste. Prizes are not transferable.

General Rules

inners will be notified by mail by Friday, August 5, 2005. First, Second and Third Prize student winners will be required to execute and return an affidavit of eligibility, authenticity, liability/publicity release and assignment of rights within 14 days of notification attempt, or the prize will be forfeited and an alternate winner selected. Entries will not be acknowledged or returned. Any prize/prize notification returned as undeliverable may result in disqualification. Taxes, if any, related to the prize are the responsibility of the individual winner. No responsibility or liability is assumed for damages, losses, or injury resulting from acceptance or use of the prize.

All entrants acknowledge and agree that recipes become the property of the sponsor (APEAM), which reserves the right to edit, modify, copyright, and publish them for advertising, public relations and promotional purposes in any

media without attribution or compensation. By entering the contest, you agree to the use of your name for advertising and promotional purposes without compensation. Failure to comply will result in the selection of an alternate winner.

For the names of the winners, email info@ mexicanavocados.com with Avocado Student Contest in the subject line or send a self-addressed stamped envelope after Friday, August 5, 2005, to: Avocado Student Recipe Contest, c/o Lewis & Neale Inc., 35 East 21 st St., New York, NY 10010.

Guidelines for Recipe Writing

In order to consistently reproduce the taste and appearance of recipes each time they are prepared, it is important to write recipes clearly and accurately. The following are basic guidelines for recipe writing:

Ingredients List

• In one column, list ingredients in order of use in the recipe, specifying how ingredients are prepared, followed by weight and volume: e.g., , fresh tomatoes, chopped, 2 pounds (about 5 cups).
• If an ingredient must be cut in specific sizes, describe next to ingredients (e.g., Fresh carrots, cut in 2-inch pieces).

Recipe Directions

• Give exact temperature for oven and for fat, when deep-fat frying. Describe top range heat (e.g., sauté over medium-high heat…).
• Give visual clues of what the food should look like in each step, as well as approximate cooking times (e.g., sauté until golden brown, about 10 minutes).
• Give recipe yield in terms of weight and/or volume measurement, plus portions (e.g., Yield: 1 gallon; 16 (1 cup) portions).
• Describe how dish should be presented (e.g., Spoon tomato mixture in the center of a dinner plate; surround with mixed greens and top with croutons, if desired).
• Always proof recipes to make sure each listed ingredient is mentioned in the correct order in recipe directions, and that measurements are accurate.

References

Recipes into Type: A Handbook for Cookbook Writers and Editors, by Joan Whitman and Dolores Simon (New York: Harper Collins, 1993).

The Recipe Writer’s Handbook , revised and updated, by Barbara Gibbs Ostmann, Jane L. Baker and Antonia Allegra ( New York: John Wiley & Sons, 2001).

Entry Form

Deadline: Monday, May 16, 2005

Please type or clearly write all information

Student Name_______________________________________________________

School_____________________________________________________________

Student Signature_____________________ email address: __________________

School Address __________________School Phone_________________________

Home Address________________________Home Phone_____________________

Name Supervising Instructor__________________

Signature of Supervising Instructor_____________

Recipe Category____________________________

Recipe Name_______________________________

Portion Size______________________Yield _______________________

INGREDIENTS QUANTITY DIRECTIONS (step-by-step)

IF NECESSARY, CONTINUE RECIPE ON SHEET OF PLAIN WHITE PAPER AND ATTACH

 SUBMIT RECIPE TO:

AVOCADOS FROM MEXICO
“Fiesta Time” Student Recipe Contest
c/o Lewis & Neale, 35 EAST 21 STREET, 10th Floor
NEW YORK , NY 10010
TEL: 212-420-8808/FAX: 212-254-2452

Sample Recipe

CHICKEN AND AVOCADO QUESADILLAS

1. Preheat oven to 450°F. Halve, peel and cut avocado in 1-inch cubes (makes about 1 cup).
2. In a bowl, combine the lime juice, 1 tablespoon of the olive oil and the cumin. Add chicken and avocado; toss gently.
3. On a baking sheet, lay tortillas in a single layer; brush both sides with the remaining 1 tablespoon oil. Spoon chicken and avocado mixture on one side of each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling; press down gently.
4. Bake until tortillas are crisp and golden around the edges, about 8 minutes. If desired, serve with salsa or sour cream.

YIELD: 4 quesadillas