2017 COCHON555 CHEF ENTRY FORM
If you did not receive an Official Invite, feel free to complete this form as an expression of interest. We review and consider all entries for future events as we are always looking to work with new friends of the good food movement.

If you got an invitation, let's get started! There are [4] phases to participation.

Replying "Yes", filling out the form and getting us a bio, and high-resolution headshot completes Phase 1 and 2. We need to wrap up Phase 2 within 7 days. Feel free to get your marketing lead, public relations agent, or assistant to help gather your details. Thank you for your time, we know it's very valuable.

Phase I: Saying "Yes"

Phase II: Completing this Form that will provide Cochon555 with accurate spellings, associations and social media tags so we can provide generous amounts of marketing, printed and digital promotions and communication throughout your participation. We need your bio (shortened version > MAX 250 characters) and headshot (high-res). Please ask your team to follow the specifications below exactly to save us all time. We have very limited space on printed and digital platforms for your bios and our large format posters for your station do not benefit from pixelated photography.

Phase III. Requisitions are Due 14 days out - this includes Power Requests & Equipment Wish-lists. A a separate link emailed to you and your team 21 days in advance.

Phase IV. Receiving, Prepping and Serving a Pig

SELECT WHICH EVENT & MARKET
Please check the city for which you are invited or interested, thank you
RESTAURANT NAME
To be used for online promotions and print collateral, only one please.
Your answer
PRINCIPAL CHEFS NAME
The name to be used in promotions and print.
Your answer
PRINCIPAL CHEFS EMAIL
Your answer
CHEF'S TWITTER
Your answer
CHEF'S FACEBOOK PAGE
The one with the most followers i.e. most active, either your personal or restaurants.
Your answer
CELL-PHONE
We will text you on delivery day and night before with loading dock instructions and photos.
Your answer
KITCHEN NUMBER
For Deliveries
Your answer
RESTAURANT WEBSITE
Your answer
CHEF'S INSTAGRAM
We are very active here, please follow and tag us @COCHON555
Your answer
WHAT IS THE BEST WAY TO REACH YOU?
Provide Details Like: Call me on Phone, Text Me, Email Me, or All the Above? -or- Please make sure to email my CDC, Sous too, they pick up on everything when I am busy. Provide all special instructions on how to reach you here.
Your answer
PROMOTIONAL SUPPORT
Will you request that your Public Relations + Marketing team assist in the promotion of this event? Promotions include posting the event on-site at restaurant (postcards at hostess stand, in check-presenters), [1] dedicated email blast (Cochon will provide all assets upon request), and social media reciprocation. Our partners and chefs who join the conversation via Twitter and Instagram are rewarded with followers.
PR + MARKETING CONTACT NAME
Participating equals $7,500 in associated media value. We want to work with your team to maximize the online coverage and print opportunities.
Your answer
CONTACT EMAIL FOR PR + MARKETING PERSON
If there are multiple, please separate them with commas
Your answer
CHEFS HOMETOWN
Your answer
SUBMIT YOUR BIO
MAX 250 characters (not 250 words). If you are over the limit, we will resend to your PR person to resubmit a shorter, edited version that fits nicely in all Cochon's print collateral and signage. Use the example below.
Your answer
DESCRIBE YOUR COOKING STYLE
6 Word Limit Please
Your answer
RESTAURANT'S TWITTER
Your answer
RESTAURANT ADDRESS
This is where we will mail your stipend check before the event. We will send you promotional materials, i.e. postcards approx. 30 days in advance of event.
Your answer
DO YOU HAVE A GO-TO PIG FARMER (S)?
Can you include the name of the farm in addition to their first and last name please?
Your answer
WHAT BREEDS HAVE YOU WORKED WITH?
Berkshire, Large Black, Red Wattle, Mulefoot, Guinea, Mangalitsa, Hereford, Chester White, Duroc, Hampshire, Landrace, Old Spot, Ossabaw, Poland China, Saddleback, Swabian Hall, Tamworth, Yorkshire, Crosses, others?
Your answer
PLEASE NAME OTHER WHOLE PIG CHEFS WE SHOULD CONSIDER FOR COMPETING / PARTICIPATING IN OTHER CITIES
Examples: Nick Jones at Cafe Boulud (MN), Jason at Bar Bistro (NYC), Sheila Pickens at Millers Grillax (LA)
Your answer
PLEASE NAME OTHER WHOLE PIG CHEFS WE SHOULD CONSIDER FOR COMPETING / PARTICIPATING IN OTHER CITIES
Examples: Nick Jones at Cafe Boulud (MN), Jason at Bar Bistro (NYC), Sheila Pickens at Millers Grillax (LA)
Your answer
DO YOU WANT US TO SEND INFORMATION CHEF'S COURSE?
CHEF'S COURSE IS THE ANNUAL REWARDS PROGRAM OF COCHON555 TOUR. For the 6th year, Annual Card-Holders connect to a national network chefs and source-driven restaurants (100+ and growing) and lifestyle brands. Card-Holders make a proper reservation (VIP recognition system), order as usual ($50 min) and the kitchen sends a complimentary tasting portion (3-4 bites per person) at discretion. Please visit us online for more details and to see who is participating. It is free to participating restaurants on Tour and 20% of all card sales benefit Piggy Bank, a 501c3. Do you want us to follow up with you?
WOULD YOU BE INTERESTED IN HOSTING A CHARITY DINNERS FOR PIGGY BANK IN 2017 AS PART OF THE COCHON555 WEEKEND?
Restaurants will receive tax benefits, marketing support, and complete benefits program. Dinners take place on Saturday night and involve Host Chef inviting three Guest Chefs and a pastry chef.
WOULD YOU BE INTERESTED IN HOSTING A CHARITY DINNERS FOR PIGGY BANK IN 2017 AT ANY POINT IN THE YEAR?
Restaurant and chef can decide to host a dinner, how much goes to charity and the theme. Restaurant will receive tax benefits, marketing support, and benefits. Dinners are planned and organized 100% by host.
CHARITY INCENTIVE #PIGGYBACK
Chefs and restauranteurs can benefit the Piggy Bank Foundation by serving products on the #PiggyBack portfolio. A group of sellers (distillers, winemakers and food artisans) have teamed up to donate 5.55% of new sales at the end of their fiscal year. This kick-back is 100% tax-deductible for the seller and comes with zero cost to the buying restaurant. Besides added value on the menu, restauranteurs and retailers receive a social benefit of promoting consumption for a cause.
DEDICATED E-BLAST - 21 DAYS IN ADVANCE
Competing chefs are requested to do a minimum of [1] e-blast to your following 21 days in advance of the event. This provides all restauranteurs and consumers a social benefit of promoting local farming and heritage breed pig consumption for a cause.
Example of Headshot and Bio Length
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