Taste of RMC & Iron Chef Competition - Schedule of Events
Taste of RMC Competition - University
**Wednesday, June 4th**
Students are to submit HACCP template, marketing plan template and product label template to Deidrea Mabry at dmabry@meatscience.org.
Friday, June 20th or Saturday, June 21st
Students may drop of “Taste of RMC Competition” product at the UF Meat lab in the Animal Sciences Building either Friday evening or Saturday morning. If dropping off product on Friday evening, please call Chad Carr at (352)213-4911.
Saturday, June 21st
7:30 am – Teams may begin arriving at the Animal Science Building lobby to pick up registration packets.
10:00 am and 3:00 pm – Breaks in the Animal Science lobby. Taste of RMC Competition participants are welcome to attend. Samples are provided by Nettles Sausage, Lake City, FL and Geiers Sausage, Sarasota, FL.
12:00 pm – Lunch in Animal Science lobby. Taste of RMC Competition participants are welcome to attend.
Lunch is sponsored by Smithfield Foods.
5:00 pm – 6:00 pm – Students are given time to pre-pare “mini-food show” for Taste of RMC Competition product in Meat Lab classroom. The kitchen has grills, ovens, microwaves, etc., located a short distance from the meat lab.
6:00 pm – 7:00 pm – Mini-food show for Taste of RMC Competition product in Meat Lab classroom. Judges will go around to each group’s booth, sample and score each team’s product. Participants will be allowed to sample other teams’ products after the judges have finished.
Tuesday, June 24th
8:00 am – Results and awards will be presented at the opening session located at the Hilton Conference Center, Host Hotel.
Iron Chef Competition
Saturday, June 21st
7:30 am – Teams begin arriving at the Animal Science Building lobby to pick up registration packets.
8:00 am – Draw for team members and split into groups. Protein source and product type will be revealed. The rules for the competition will be review and questions answered.
8:15 am – 9:00 am – Presentation from industry speakers.
9:00 am – 5:00 pm – Teams will formulate recipe and make product in the UF meat lab. Mentors will be available to aid teams as needed.
10:00 am and 3:00 pm – Breaks in the Animal Science lobby. Taste of RMC Competition participants are welcome to attend. Samples are provided by Nettles Sausage, Lake City, FL and Geiers Sausage, Sarasota, FL.
12:00 pm – Lunch in Animal Science lobby. Taste of RMC Competition participants are welcome to attend. Lunch is sponsored by Smithfield Foods.
Sunday, June 22nd
3:00 pm – 6:00 pm – The meat lab will be open for teams to cut product into sample size pieces (1 inch) for delivery to the Welcome Reception by 5:45 pm.
6:00 pm – 9:00 pm – Welcome reception will be at the Hilton Conference Center, Host Hotel and the product made from the Iron Chef Competition will be served. The attendees will be given the opportunity to sample each product and vote for the People’s Choice Award.
Tuesday, June 24th
8:00 am – Results and awards will be presented at the opening session located at the Hilton Conference Center, Host Hotel.