New York State Department of Health & Insurance

NYSDH Food Approved Facility and Operator License

Per New York State law, food served to the general public must be prepared in a kitchen that has a valid NYSDH Food Service Establishment permit and the person preparing the food must be covered by insurance

If you OWN a NYSDH Food Approved facility and have Insurance.

You do not need to do anything additional. For example, you own NYSDH certified facility and you have insurance.

If you have ACCESS to (but do not own) a NYSDH Food Approved Facility and have insurance.

You do not need to do anything additional. For example, you have access to a NYSDH certified facility that you do not own, but the owner will allow you to use the space, AND you have insurance.

If you have access to a NYSDH Food Approved Facility and do not have insurance.

If you have access to a NYSDH certified facility but do not have insurance, then you need to apply for a Temporary Food Permit through your local county office as well as temporary insurance. Click here for a listing on NYS county Regional, District, and County Environmental Health Departments. Ask your insurance provider about temporary insurance.

If you do not have access to a NYSDH Food Approved Facility and you do not have insurance.

For those bakers who do not have access to a NYSDH certified facility, we are pleased to partner with The Commissary, Rochester’s incubator kitchen at Sibley Square, to offer complimentary hours in their kitchen! You must also apply for temporary insurance as you are not covered by The Commissary’s insurance. Please check with your insurance provider about insurance and contact Kevin Toole for more information about using The Commissary, Kevin@rochestercommissary.org

Aesthetics

• Cakes must be aesthetically pleasing, eye-catching, elegantly displayed and present a natural, appetizing look. 

The Use of Chocolate

• Chocolate, of any kind, color, or flavor, must be the principal medium used in the composition of the showpiece and must account for at least 80% of composition. 
• The remaining 20% must be made up of edible materials.  Suggested mediums are any form of sugar work (poured, pulled, blown, etc.), croquant, marzipan, gum paste, pastillage, and royal icing.
• Different types of chocolate (milk, white, dark, colored, etc.) may be combined.
• Chocolate may be used in various forms, such as tempered chocolate, modeling chocolate, piped chocolate, molded chocolate, buttercream, ganache, etc.

Cake Components

• With the exception of cake supports (see below), all components used for the make-up and decoration of the showpiece must be entirely edible.

Cake Supports

• The use of inedible support material such as marble, Plexiglas, Corian, acrylic, etc., is allowed.
• Aside from the horizontal base, all other support materials must be contained within the structure of the showpiece and not visible.

Edible Garnish

• Any form of decorative artistic display made from legitimate food materials can be considered an edible cake garnish.

Inedible Components

• Inedible props, such as flowers, glitter, confetti, etc. may be used to decorate the competitors table but must not come in direct contact with the showpiece.

Prepare At Least Three Versions of Your Cake

Competitors must submit their cake of choice in three formats.  The composition of the cake must be proportionately the same in all three versions:

• #1: Showpiece/Display Cake: This cake will be displayed throughout the event and auctioned off in the live auction or the cake raffle.  Overall dimensions should not exceed 30” x 30” x 30”, measured from the base that the showpiece is displayed on up to its highest point.
• #2: Samples for Guests: Chefs should prepare 350 – 400 samples of their cake.  We recommend plastic or paper souffle cups or another easy-to-pick-up display.  Samples may be prepared prior to arrival at the Convention Center and refrigeration will be available. We recommend SMALL samples as guests have several cakes to try. Please supply napkins and mini-utensils if necessary.
• #3: Samples for Judges: : Chefs should prepare a sample cake for the judges.  We recommend creating a 6” cake that is representative of the taste, density, etc. but not decoration. Your showpiece will be on display during the judging so the judges will be able to appreciate your creation visually.

Blind Judging

• Competitors may not identify their table or display in any manner until all the judging has been completed. 
• The organizers will alert the competitors when they can identify their table.

Live Cake Auction & Cake Raffle

• All cakes receiving an award will go into the live cake auction at the end of the evening.
• The remaining cakes will be added to a cake pull for which guests will have purchased tickets prior to dinner.

Mandatory Transportation Packaging

This is a seemly inconsequential but very important part of participation.

There are two options for cakes leaving the Convention Center at the end of the evening. We ask that all participating chefs be prepared to accommodate either option per the buyer’s wishes.

1. Guests Take Cake Home
   Most guests, who purchase a showpiece cake, expect to bring it home after the event.  Competitors must provide a suitable container, so that their showpieces can be properly packed and easily transported at the conclusion of the evening. We recommend contacting any restaurant supply store (Ex: Regional Distributors, Restaurant Depot, Buffalo Hotel Supply) to inquire about packaging options. All chefs will be required to box their cake before sitting down for dinner. Your cake will then be transported to the check out table with a label showing a photo of the cake.
   
   
2. Chef Takes Cake Home & Arranges For Delivery
   Some guests prefer if the chef can take the cake home and make arrangements to deliver and reassemble the cake on the Sunday or Monday following the ball.  This is especially popular when the cakes are going to be displayed in offices/business settings.  If your buyer asks for this, please be prepared to accommodate.  We recommend scheduling someone to assist with cake transport to your car, though volunteers will be available.