Personal Chef Summit

TASTING SESSION COORDINATOR PACKET

Dear Tasting Session Coordinator:

We truly appreciate your efforts in putting together a delightful tasting event for our attendees. This promises to be a memorable conference full of enlightening sessions, including the exciting tasting session you’re coordinating.

This packet is designed to help guide you through the logistics of planning a tasting session. It includes guidelines, forms, and labels that will enable you to coordinate a well-organized session. Please read through the checklist below. It summarizes the contents of the packet as well as key responsibilities and due dates.

 Tasting Session Preparation Form. Please complete this form and send to ACS via email (listed below) by APRIL 15.

 Serving Tray Diagram. Please complete this form and send to ACS via email (listed below) by APRIL 15.

 Provide all companies donating product to your session with a Product Information Form. One form per company. Ensure that each company completes their form and returns it to ACS by MAY 31.

*** The Product Information Form is an online form on our website. You may send each company one of the following links:

For CHEESE donations: http://www.cheesesociety.org/donated-and-shipped-product-form-cheese-product/

For NON-CHEESE donations: http://www.cheesesociety.org/donated-and-shipped-product-form-cheese/

 Provide all companies donating product to your session with shipping labels that are pre-filled with your session information. This will ensure proper delivery and routing of their product.

Please submit all required forms to:

Eliza Wetherill ACS Office & Programs Coordinator [email protected]

American Cheese Society 2696 South Colorado Blvd., Suite 570 Denver, CO 80222 Phone: (720) 328-2788 Fax: (720) 328-2786 TASTING SESSION PREPARATION FORM

Please complete the form below and return it to ACS no later than April 15

Session Coordinator:

Session Title:

Primary Onsite Contact for Tasting Prep:

Phone: Cell (for on-site purposes only):

E-Mail:

ACS would like to schedule a conference call to walk through the session in detail prior to the conference. What days and times would work best for you to schedule this call? ______

TASTING PREPARATIONS

Kitchen Preparation Scheduling and Volunteer Needs Kitchen prep time and number of volunteers are preassigned by ACS to ensure sufficient prep space and proceedings. Your assigned kitchen time begins 1.5 hours before the start of your session. Please note the room should be completely set 30 minutes prior to the beginning of the tasting.

What type of jobs will you need volunteers to perform? Be Specific! (Arrangement of food, cutting, pouring, etc.) ______

______

ACS requires that cheeses be served family style. One 10 oz. portion of each cheese being tasted will be placed on a tray in the center of each table with appropriate cutting implements. A maximum of four cheeses may be paired with matching accompaniments. Each attendee’s place setting will include a small plate and napkin. If forks are essential for attendees to taste the cheeses you are providing, please indicate that below. There will also be water service at each table. Please list any additional service items you will need including the quantity and kind of glasses, etc. Please be very specific!

Tasting will be served: ( ) Hot ( ) Cold ( ) Room Temperature

Serving Tray Diagram

Please provide a diagram that indicates how each cheese is to be placed on the tray to assist volunteers during preparation. You may submit it with this form. It is due to ACS headquarters no later than April 15.

Additional Products ACS has partnered with sponsors to supply plain crackers for each attendee. If you desire any produce for your session, please indicate the details below. ACS will do its best to accommodate your requests based on the donated products we receive. Please indicate your preference below.

I am not in need of ancillary food items for the tasting. Please provide me with the following produce:

Refrigerator, Freezer & Storage Please check the appropriate box to indicate the storage space you will need for your products:

 Refrigerator  Freezer  Dry Storage

Product Shipment or Delivery Information ( need in addition to donated products form ) Please let us know what companies ACS can expect to receive donated products from for your session. Please include company name and product type. Coordinators are responsible for sending a Product Information Form to each donating company, and ensuring the completed forms are sent to ACS Headquarters by May 31.

Product Type Company Miscellaneous Requests/Information Please list on a separate sheet of paper any additional information you feel the conference planners need to prepare for your tasting.

Please complete and return this agreement by April 15 to:

Eliza Wetherill ACS Office & Programs Coordinator [email protected] Fax: (720) 328-2786