Dear Cook/Chef Participants: 

​

On behalf of "Men Who Cook", we are excited and honored to have you participate in our 21st Annual “Men Who Cook” competition.

 

​

We, like many residents of Wisconsin, are thrilled that these events are continuing in Milwaukee, and you will make the success even greater. From seasoned salads, the best ribs in town, to homemade ice cream, your interest and willingness to be one of our honored “cooks/chefs” for this community-wide event will surely make history. Our goal is to recruit a minimum of 12 “cooks/chefs.” To date we are half the way there. If you know of others who might be interested in participating, please have them contact us.

​

 This will be an opportunity to put your culinary skills on display for the entire city to enjoy, while at the same time, creating harmony and a real sense of togetherness. To aid in the organization of this event, we are requesting your assistance with the following:

Complete the registration form  (By June 10th, 2023.) You will be reimbursed up to $150.00 for any ingredients you purchased for this event. So, make sure you keep your receipts. We will require them for reimbursement. 

​

Both "Men Who Cook" and "A Taste of Black Milwaukee" will be ticketed events. Participants will purchase tickets for $1 each. Tickets will be presented to individual cooks; cooks will give a one ounce sample of the dish to the person presenting the ticket. Tickets will be turned in at the end of the competition.

​

During "A Taste of Black Milwaukee" no money will change hands. Customers will present a ticket to the participating caterer, restaurant, or food truck.  One ticket will be given for samples of food will be collected for each sample requested. At the end of the event tickets will be turned to the Wisconsin Black Chamber of Commerce. The Wisconsin Black Chamber of Commerce will present .50 (fifty cents) for each ticket to the person presenting the ticket(s). (i.e., 100 tickets would equal $50) The Wisconsin Black Chamber of Commerce is not responsible for lost or stolen tickets. For printing purposes, we ask that you bring to the information/orientation session, the name of your food dish and how you would like to have your information displayed.

Please email the name of your food dish and how you would like to have your information displayed. (PLEASE BE CREATIVE) [I.e., “Victor’s Victorious Veal Parmesan”] to xaviafox@xaviafox.com

​

Again, we look forward to your participation and hope that you are getting as excited as we are. If you have any questions regarding the content of this correspondence, please do not hesitate to contact me. If you have any questions please email admin@twbcc.com ATTN: Ruben re: Men Who Cook

​

 “Cooks/Chefs” Responsibility

​

Provide sample servings of a food dish/item. You should prepare at least 250 (one ounce) single servings. (Estimated attendance)

Provide all necessities for preparation of purposed dish/item. (I.e., meats, ingredients, etc.)

Provide all necessities for keeping food dish/item at appropriate serving temperature, and containers from which it will be served. (I.e., chafing pans, grills, serving pans, serving utensils, etc.) The WI. Black Chamber of Commerce will reimburse you for your food purchases up to 150.00 (“Cooks/chefs” are responsible/or submitting original receipts of their expenditures.) Due the day of the event.

​

 “The Wisconsin Black Chamber of Commerce, Inc.” Responsibility

 

Provide “cooks/chefs” with an event apron and chef hat.

 

Provide all necessities for keeping food dish/item at appropriate serving temperature, and

containers from which it will be served.

-Chafers, Sterno, Serving Utensils, Sample Cups, Sample Spoons, Aluminum Foil (onsite),

Gloves, Hand Sanitizer for all volunteers and participating “cooks/chefs.”, Table & Chairs, and

condiments for event participants.

Provide volunteers to assist the “cooks/chefs” during the event. (Maintain supplies, collect

tickets, assist in serving, etc.)

Provide a bottle of water for event participants.

Provide a “letter of agreement” to each “cook/chef’ to authorize a tax-deductible

contribution of their expenditures during their participation in this event.

Please Note:

All food must be ready to be served by 11:00am

All food/dish items must be set up by: 10:45am

ALL FOOD MUST BE COOKED PRIOR TO ARRIVING ONSITE