NCRLA

North Carolina Restaurant and Lodging Association

2025 NCRLA Chef Showdown Culinary Competition Rules


The North Carolina Restaurant & Lodging Association Chef Showdown, presented by GotToBeNC is North Carolina’s premier culinary and mixology competition open to all professional chefs and bartenders or mixologists currently working in North Carolina.

NCRLA chef showdown logo


The 2025 NCRLA Chef Showdown Grand Finale will take place Monday August 4, from 6:00 – 8:30
p.m., at Bay 7 at the American Tobacco Campus in Durham, NC.


Leading up to the finale there will be five preliminary rounds and two regional rounds of culinary
competitions for chefs and pastry chefs. Each contestant will participate in one of the five preliminary rounds, and if selected to continue, in one of the two regional rounds of competition. Please read this rulebook in its entirety, as it lays out what to expect through all rounds of the competition.

Questions? Call or email Heidi Billotto, NCRLA Chef Showdown host and co-organizer, at 704-502-4439 heidibillotto@gmail.com.

About the North Carolina Restaurant & Lodging Association
The North Carolina Restaurant & Lodging Association is the uniting force of the North Carolina
hospitality industry. The Association brings together restaurant and lodging establishments and
partners who support our hospitality community. NCRLA impacts legislation and policies,
cultivates relationships, and provides valuable resources to help members run their businesses.

General Competition Rules and Procedures

  • North Carolina Chefs and Pastry Chefs may apply to compete through an online application portal at www.NCChefShowdown.com. Applications must be completed in their entirety.
  • Applications will be accepted through March 23, 2025 at midnight. NCRLA may extend the
    application period if necessary.
  • Past chefs who have won one of the four grand titles may not apply again until they are two years
    removed from their awards, even if they have changed venues/employers.
  • Submission of participant application gives NCRLA the right to use each applicant’s
    name, likeness, and background details as provided above for any promotional materials
    related to this event, including but not limited to use online, printed materials, video,
    social media, press releases, and advertisements. This information will also be shared
    with event sponsors.
  • All participants agree to be photographed or taped for marketing or promotional
    purposes during the competition events.
  • Competing chefs certify that they meet all eligibility requirements, and that participation
    is not in violation of any employment or other agreement.
  • NCRLA requests high-resolution versions of logos for marketing and promotional use, as needed, and requests that the contestants and their employers commit to promote the 2025 NCRLA Chef Showdown using both external and internal marketing channels
  • All participants will be asked to sign liability waivers at each venue. Every effort has been made to make all phases of this competition safe events; however, competitors waive all liability claims that may arise from participation in this event, including injury.
  • NCRLA reserves the right to reassign dates or replace chefs should it become necessary
    (i.e. a chef must dropout, becomes ill, or is in violation of any competition rules, etc.)
  • NCRLA will not be liable for cancellation or postponement in the event of acts of God or
    unforeseen national or regional events that are out of the control of organizers.
  • If at any time, a participating chef is no longer available to compete, the chef or the chef’s employer
    must let NCRLA Chef Showdown organizers know immediately. Chefs and
    restaurants may not sub in another chef.
  • In each round of competition, it is imperative that chefs and their assistants comply with the current
    rules and regulations of the North Carolina Food Code. Proper safety and sanitation
    protocols should always remain a priority. Gloves must be worn during prep and service
    to judges and will be provided for your use in the kitchen. Please use processes in the
    competition kitchen that you would in your restaurant kitchen when serving the public.
  • When applying, chefs must agree to be available the day of their specific preliminary and
    regional round as well as the finale event on Monday, August 4, 2025, at Bay 7 at the American Tobacco District in Durham NC.
  • Chefs who are entering to compete for the title of NCRLA Chef of the Year must present
    a savory dish. Chefs who apply to compete for the title of NCRLA Pastry Chef of the Year
    must present a dessert.
  • Chefs and Pastry Chefs must feature as many North Carolina proteins, produce, or
    products as possible, and as makes sense, in their competition plates presented at the preliminary and regional rounds of competition and at the Grande Finale event. The goal is to highlight a mix of local and regional farmers and producers on each plate.
  • In order to assure there is a wide assortment of proteins in each round of competition, chefs will be asked to select the protein(s) they would like to feature in their competition dish for each round and submit their selection for approval. The NCRLA reserved the right to limit the use of any one protein in any particular round of competition.
  • Details of each chef’s preliminary round dish and a list of ingredients and featured farms and producers will be due at a specified date prior to each preliminary round or competition.
  • Each competing chef may have one sous chef or assistant in the kitchen to help prep and
    prepare the food to present at preliminary and regional rounds, and the Grand Finale.
  • 18 chefs, preparing savory dishes; and 8 pastry chefs , selected based on judges scores and notes, will become 2025 Chef Showdown semifinalists and receive the honor of being invited to compete in one of two regional rounds of competition.
  • The top-scoring 20 chefs ( 15 savory chefs and five pastry chefs) from the two regional rounds will be invited to move on as finalists to participate in the 2025 NCRLA Chef Showdown Grand Finale, where they will prepare and serve their regional round competition dish in sample-sized portions to ~500 guests who will be in attendance.
  • Scoring at the preliminary and regional rounds for the competing chefs at the finale will
    be based on the best use of Got to be NC North Carolina ingredients, execution,
    creativity, originality, presentation, and overall taste. There will also be a kitchen score for each chef that will factor in and will be added to the judges’ table scores.
  • Throughout the competition, chefs will be introduced to the 2025 NCRLA Chef Showdown competition sponsors who may be able to help with product, as soon as the 2025 list of participants is announced. Use of these suppliers is not required nor will it be judged any differently than any other North Carolina products, protein or produce.
  • Detailed parking information and load in and load out instructions will be shared with
    competitors prior to each event.
  • The preliminary and regional events are not open to the public. Each participating chef may invite up to three guests to sit in on their presentation to the judges in addition to their sous chef. One of these guests is welcome to photograph them as they prep and plate in the kitchen and to photograph their presentation to the judges.

Preliminary Culinary Rounds of Competition Dates and Locations

The five preliminary rounds for the 2025 series will take place in one of five North
Carolina regions.

Once the application window has closed, chefs selected to participate in the 2025 preliminary rounds will be notified of their competition day and time.

Preliminary Culinary Rounds Rules and Procedures

  • Chefs must submit the name and description of their dish and list of ingredients one
    week prior to their competition date. Adjustments may be made to the ingredient list as
    needed prior to judging.
  • At the preliminary rounds of competition, chefs will present to a panel of three
    judges who are all NC chefs. Chef competitors will present to the judges every 15-20 minutes or so throughout each day of competition. Each chef will be assigned a specific arrival and presentation time.
  • Chefs must prepare four plates—three will be presented to the panel of judges and the
    fourth plate will be the photo plate, used for marketing and promotional purposes. Chefs
    must supply their own plates and all of the ingredients they need to complete their competition dishes.
  • In addition to sourcing from local farms, chefs will be introduced to competition
    sponsors who would be delighted to provide North Carolina product for use in dishes
    served at the event. Use of these suppliers is not required, nor will it be judged any
    differently than any other North Carolina products, protein or produce.
  • For each preliminary and regional round of competition, chefs and their assistants are
    asked to arrive at the host venue 90 minutes (1.5 hours) prior to their presentation time to allow for load in, set up, prep, plating and photos, unless another time frame is agreed upon by chefs and NCRLA Chef Showdown organizers.
  • Chefs will be provided with a list of available equipment in the host venue kitchen in advance of each preliminary round. Otherwise, chefs are responsible for bringing their own ingredients, tools, and other specialty items required to create their dish.
  • To save on time and kitchen space, it is strongly suggested that chefs come with mise en place and any other component of the dish that may take some time to bake, cook or freeze, already prepared.
  • A dishwasher on staff at the host venue will be on hand and available to assist chefs with clean up.
  • A server on staff at the host venue will be on hand to help the chef serve the judges.
  • While the participating chef is presenting to the judges, the sous chef or assistant will be charged with cleaning the workstation and packing things up in a timely fashion, leaving the space in the same condition in which it was found.
  • Chefs are solely responsible for cleaning their workstations and keeping up with all of
    their belongings.
  • Chefs may bring guests to observe the presentation, take photographs,
    promote on social media, etc., however these guests may not share detailed food photos
    publicly until the final round of preliminary competition is over on June 16, 2025. This is to
    ensure fairness to all chefs.
  • Participating chefs and their guests must leave the venue once an individual chef’s
    presentation is complete.
  • No reimbursements for product, travel, lodging, labor, or any other expenses accrued for
    participation will be offered by the NCRLA for the preliminary or regional rounds.

Regional Rules and Procedures

The regional rounds for the 2024 series will take place in one of two North Carolina
regions at these specific venues:

  • Once it has been determined which chefs will advance to the semifinal rounds, each chef and pastry chef semifinalist will be assigned to compete in one of the two regional rounds of competition. Competitors may have a part in selecting their regional round competition venue. All the above rules in the preliminary rounds apply to the regional rounds of competition.
  • At the regional rounds of competition, chefs will present to a panel of four judges, each a NC chef. chef contestants will present every 15-20 minutes throughout the day. Each chef will be
    assigned a specific presentation time.
  • In the regional rounds of competition, chefs must prepare five plates—four will be presented to the panel of judges and the fifth plate will be the photo plate, used for marketing and promotional purposes. Chefs must supply their own plates and all of the ingredients they need to complete their competition dishes.
  • Chefs who advance to the regionals may request to use the same protein as they did in
    the preliminary round, but they must make a different dish. As in the preliminary rounds of competition, the NCRLA reserves the right to limit the number of chefs using the same protein(s)
  • Chefs must recreate their regional round dish at the Grand Finale, but may make seasonal
    changes as approved by the NCRLA.
  • Details of the regional round dish and a list of ingredients and featured farms and producers at a specified date prior to each regional round.
  • Based on regional round scoring, 20 competing chefs ( 15 chefs making savory dishes and five pastry chefs will be invited to move on to the 2024 NCRLA Chef Showdown Grand Finale.
  • The titles of the NCRLA Chef of the Year and NCRLA Pastry Chef of the Year will be announced the evening of Aug. 4, 2025, at the Grand Finale of the 2025 NCRLA Chef Showdown.

Grand Finale Rules and Procedures

  • All winners will be announced the evening of Aug 4, 2025. Contestants must be present
    to win.
  • At the finale, all participating chefs will be eligible to compete for People’s Choice awards.
  • In the finale, chefs and pastry chefs will receive a grocery stipend to help cover the cost of ingredients. Exact stipend amounts will be announced prior to the regional rounds of competition.
  • To receive the grocery reimbursement, participating chefs will be sent a
    NCRLA reimbursement form, which is required to be returned to NCRLA with receipts of
    purchased product attached by August 31, 2025. Pre-payment is not available.
    Reimbursements will be mailed no later than September 30, 2025.
  • Tickets for the 2025 NCRLA Chef Showdown Aug. 4 Grand Finale may be purchased online at
    www.NCChefShowdown.com. There are no discounted rates available.
  • Participating chefs and sous chefs are not required to purchase tickets for the event and each will receive one plus-one ticket to the 2025 NCRLA Chef Showdown Grand Finale.
  • Chefs must check in at the venue, Bay 7 at the American Tobacco Campus, at a specific assigned time, to be announced after the regional rounds of competition
  • All participants must be ready for photos and announcements at a specified time, at
    which time they may not leave the building until the completion of the event.
  • Chefs are required to cook the same dish they did in the regional round, making
    seasonal changes as approved by the NCRLA.
  • If needed, participating chefs traveling in from out of town may have advance access to the
    kitchens, coolers, and freezers at Bay 7 at the American Tobacco Campus. Those arrangements and
    specific needs will need to be made with Heidi Billotto two weeks prior to competition
    date.
  • Participating chefs must be prepared to serve a sample-sized portion to ~500 guests.
  • Chefs are responsible for bringing their own ingredients, tools and other specialty items required to create their dish.
  • Chefs are encouraged to decorate booth/table space to represent a theme or their places of employment. The use of large signage and banners must be approved in advance by NCRLA Chef
    Showdown organizers.
  • Electrical equipment, such as sous vide machines, popcorn machines, mixers, electric coil
    or solid burners or induction burners are allowed. A list of electrical needs is required to
    be given to Heidi Billotto by Juny 19, 2025. All equipment must be approved for use, , prior to the August 4 finale.
  • A dishwasher on staff at the host venue will be on hand and available to chef, should chefs require dish washing.
  • Chefs are solely responsible for their belongings.
  • Reimbursement is NOT AVAILABLE for travel, lodging, labor, or any other expenses
    accrued for participation in the NCRLA Chef Showdown; however, NCRLA will do its very
    best to work with area hotels to provide lodging for chefs traveling from more than 60
    miles away. Chefs will be informed of lodging arrangements for the 2025 Grand Finale in July 2025.

North Carolina Department of Agriculture Culinary Ambassador Team
The 2025-2026 North Carolina Department of Agriculture Chef Ambassadors will be announced
at the finale.
The North Carolina Department of Agriculture’s mission is to develop and expand markets
through domestic and international channels for North Carolina’s food, fiber, and forestry
products.
Recognizing the valuable impact chefs throughout the state can have on the achievement of
that mission, the North Carolina Department of Agriculture Markets Division has created a
Culinary Ambassador Team. This team of talented culinarians will serve to support the
department’s efforts to promote the use of North Carolina food and beverage. Only six North
Carolina chefs and two NC Mixologists will be honored with the distinction of being awarded a spot on the team of culinary and beverage ambassadors each year.

The annual North Carolina Restaurant & Lodging Association (NCRLA) Chef Showdown competition will serve as the mechanism to build this highly regarded eight-member team.
As a part of the NCRLA Chef Showdown prize package, both the winner and the runner-up for
the titles of NCRLA Chef of the Year, NCRLA Pastry Chef of the Year along with the Peoples’ Choice winners for Best Savory Dish and Best Dessert and the NCRLA Mixologist of the Year and the winner of the NCRLA Mocktail of the Year will be conferred with the prestigious position of North Carolina Culinary Ambassador.
With those titles, these chefs and mixologists will be awarded the honor of wearing the coveted blue chef coat or bar apron, each with the distinctive NC Culinary Ambassador logo.

If the People’s Choice award winners are the same as the first place and runner up of NCRLA Chef of the Year, NCRLA Pastry Chef of the Year and NCRLA Mixologist of the Year; of if the winner of the NCRLA Mixologist of the Year and Mocktail of the Year are one in the same, the competition’s first or second place runner-up for each title will be awarded the Ambassadorship.

Chefs will serve as North Carolina Culinary Ambassadors for a one-year term, from August to July 2025. This elite team of chefs and mixologists will be the culinary voice of the North Carolina Department of
Agriculture. Their job: to advocate the use of North Carolina food and beverage products in
restaurants and retail outlets across the state. The team will also assist in the department’s
marketing efforts on an as needed schedule, based on availability, thru cooking demonstrations,
television and video appearances, educational discussions on healthy eating, seasonal recipe
development and the general promotion of North Carolina’s food and agricultural industries.