10th Totally Fabulous Vegan Bake-Off Registration Form

Rules and Regulations

We are thrilled that you are interested in participating in the 10th Annual Totally Fabulous Vegan Bake-Off! We are looking forward to bringing these long winter months to a close with your delicious food and company.

 

About the Competition: Each entry will compete with 4-6 other entries in categories assigned by the contest organizers. Organizers reserve the right to change the categories at any time. Best Presentation is open to all entrants (last year there were ~50). Category Winners and Runners-up will be decided by audience vote. Category Winners will move on to the final round, where our judges will select a Grand Prize Winner and Runner-up for Best in Show, and Best Professional in Show, as well as Best Presentation Winners. 

 

Please review the following information completely before submitting your entry.

Rules and Regulations for Participants: 
-To enter you must be a member of the Toronto Vegetarian Association (this is due to City of Toronto health regulations). If you are not a member yet you can join online at http://veg.ca/join

-To enter you must submit the entry form by 5 pm on FEBRUARY 11TH, 2018 (that also means you can’t change your entry after that date - due to printing and logistic deadlines).
-You or a proxy must be available from approximately 12pm-5pm on March 11th, 2018.
-You must prepare 100 bite-sized samples of your entry (200 if you are entering as a professional chef or business). 
-You must also prepare a "presentation plate" - a serving of your entry to be judged on both presentation and taste. The presentation plate and all associated display materials must not exceed maximum size of 12"x12"(inches). Signage will be supplied, indicating your entry number and title. The presentation plate will be viewed by judges and attendees and sampled by the judges for "Best in Show" if you win your primary category. 

-Multiple entries are permitted (up to 2 per baker or business).
-You must submit a complete list of ingredients by February 19th for attendees to consult for allergy purposes. 
-All participants must pay a non-refundable entry fee of $5 (per entry). In return you will receive: an event t-shirt, a sample plate ticket, a goody bag, the opportunity to win fabulous prizes, and more! 
- All entrants will have the option to be profiled in our website's "meet the bakers" area! 
- Prizes are furnished by our generous event sponsors. Category and presentation prize packs are valued between $100 and $300. Amateur category winners, once declared, are eligible for The Grand Prize, valued at approximately $500. Prizes for professional categories and "Best Pro in show" are valued from $100 to $300. Professional category entrants are not eligible for The Grand Prize.


**REMINDER: If you are not yet a member of TVA, you will also need to make a membership gift of $25 
to join at http://www.veg.ca/join.** 

Restrictions on ingredients: 
-Vegan - everything prepared for this event must be vegan: no eggs, no dairy, no meat, no gelatin, no whey, and no honey can be used in your creation. If you're looking for guaranteed vegan ingredients, we suggest checking TVA's Veg Guide. 
-Raw - to label your entry as raw, you must use ingredients that have not been heated above 118 degrees. Although there is some controversy about the “rawness” of certain ingredients, you may use agave syrup that is labeled as “raw”. However, maple syrup cannot be used. 
-Gluten-Free - As taste testers who have celiac disease may sample an entry labeled gluten-free you must not use any ingredients that may contain gluten. If oats are used they must be certified gluten-free.

-Nut or Soy free - if we receive a number of entries that are (or can be) made free of these products, we may (at the discretion of the organizers) develop these categories. You will be contacted with more information if your entry is selected for such a category.   

Questions? Please email bakeoff@veg.ca, or call the TVA office at 416-544-9800

 

# of Entries

Quantity
Price
Total
Are you entering 1 or 2 items? ($5.00/entry)
X
$
5.00=
$
0

Contact Information

Country*
State / Province*
Address*
City*
*
*
*
*
*
*
Email*
Confirm Email*
Phone*

Entry Details

Business Name: Required in order to enter as a professional. (If you are a professional chef, use your own name).
Title of Entry: Be creative - this will appear on the ballot!*
Description of entry: Mouth-watering details are appreciated!*

 


PLEASE NOTE: The following information will be used to categorize your entry. In order to ensure an equal number of entries in each category, we reserve the right to arrange categories as necessary. *We cannot make guarantees that all raw and/or gluten-free entries will be placed in a strictly raw and/or gluten-free category.*

Type of entry (check all that apply)*
  • Savoury (i.e. croissant, scone, rolls)
  • Cupcake
  • Cookie
  • Pie or Tart
  • Bar/Brownie/Cake/Donut
  • Raw
  • Gluten-Free
  • Professional Category
  • Professional Gluten-Free Category
  • Not sure where it fits
  • Easter
  • Cake
  • Donut
  • VBO Masters (Past winner)
This entry is (or if requested, could be)
  • Gluten-free
  • Nut-free
  • Soy-free
Title of Entry 2 (if applicable)
Description of entry 2 (if applicable)
Type of entry 2 - check all that apply (if applicable)
  • Savoury (i.e. croissant, scone, rolls)
  • Cupcake
  • Cookie
  • Pie or Tart
  • Bar/Brownie/Cake/Donut
  • Raw
  • Gluten-free
  • Professional category
  • Professional category gluten-free
  • None of the above
  • Cake
  • Donut
  • Easter
  • VBO Masters (past winners)
This entry is (or if requested could be made)
  • Gluten-free
  • Nut-free
  • Soy-free
Link to a photo of yourself: Optional - For those who wish to be part of our "meet the bakers" page!
Short baking bio: Optional - For those who wish to be part of our "meet the bakers" page!
Facebook or Twitter handle (please specify): Optional - For those who wish to be part of our "meet the bakers" page!
Instagram handle: Optional - For those who wish to be part of our "meet the bakers" page!
Business or Blog Website (if applicable)

Payment Information

Amount*
$
Name on Card*
Card Number*
Additional Comments

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