2013 Fiery Food Challenge FAQs
Who do I call if I have questions?
Can I sign up online?
We can fax or email a form to you, and you can mail that with your entry fee or credit card information. Or you can download the form from our website and mail/fax that in.
Where do I send my entry form and entry fee?
If you choose to mail in the downloadable form it should be mailed to:
Fiery Food Challenge
c/o Greg Bagarozy
21 Cimarron Road,
Putnam Valley, NY 10579
Where do I fax the form with my credit card info for my entry fee?
You may fax it to one of two numbers: 817-306-4386, or 845-528-1090.
When is the early bird discount?
The last day to take advantage of the early bird discount is November 2, 2012. Your entry form and payment must be received PRIOR to that date to qualify for the discount. You do not need to ship your products at that time to receive the Early Bird Discount.
When do I ship my products?
Please arrange to ship your products for delivery between November 1, 2012 and January 2, 2013.
Your products will be shipped to:
The Fiery Food Challenge
c/o Judy Magouirk Fuhrhop
13825 Canter Lane
Haslet, Tx. 76052.
Please ship with ample packaging, Styrofoam, etc. Remember, your box is likely to be tossed or crushed during shipment. Mark FRAGILE on your box for added safety.
Will I get confirmation that my products have arrived?
If you include an email address on your entry form, Judy will send you confirmation that your product has arrived in good condition. If breakage occurred during shipment, you will receive digital photos and a deadline to receive replacement products.
Can I go to the judging?
No. Judging is closed for this event.
How many samples do I need to send?
You need to send 4 samples for every product entered into each category.
There are 5 Categories:
Consumer Ready – 7 sub-categories
Cook-off - Food and Beverage
Best New Product
Only 1 sample of each product is needed for the Merchandise and Marketing Categories.
Who is judging the contest?
That list is confidential until after the judging. However, in the past, we have had almost 100 judges participating in the three day event.
What if my product needs to be refrigerated?
Please mark that refrigeration is needed on the outside of your package. The week prior to the judging is when your perishable products must be received. This is to insure your product will be at its optimum flavor during the Challenge. Perishable products should arrive no sooner than January 10th , and no later than January 17th .
How big is a “sample”?
Depends on the product: Hot Sauce products typically run around 5 to 6 ounces per bottle. Salsas, Barbeque Sauces, etc., are generally in 16 ounce jars. If your product is packaged smaller, please send more than 4 samples of each. Remember, we have around 100 judges sampling your product. Also, we keep one unopened jar/bottle for photo shoots.
Will I get labels to use?
Your product MUST be labeled properly and packaged for resale (all nutritional information, ingredients, etc.) to be entered in the contest. Please refer to the FFC Rules and Regulations posted on our website at www.zestfest2013.com .
Will my name appear on the website or magazine?
If you place in any of the categories, you product and company name will be published in the magazine and on our website.
I can’t make it to Texas to Zestfest, can I still enter my products in the FFC?
We’d love to have you there, but if you can’t make it you are still more than welcome to participate in the Fiery Food Challenge.
How do I get my tickets to the Awards Banquet?
Your tickets will be available for pick-up at the ticket booth outside the main entrance to the show.
How many people can I bring to the Awards Banquet?
We will provide two tickets for you, and additional tickets are available for purchase.