General Meeting Minutes, 1-7-04

All of the discussion tonight pertained to Iron Chef Chicago (ICC).

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1)	SGFC

	We will meet with SGFC on Tuesday for them to review our ~$2000 budget for ICC.  Therefore, we must have
	it finalized by then.


2)	Thematic Ingredient

	Keeping in mind that this year’s thematic ingredient should be vegetable in nature in respect of the
	Vegan Society’s participation, we narrowed the possibilities down to potato, tofu, and soybean.  We will
	choose among these in the next meeting.  The issue of the degree to which this ingredient must be
	included in each dish arose, and it was decided to require that the ingredient be detectable by taste
	(that is, by its characteristic flavor or texture).


3)	Decorations

	On each table, in addition to the standard tablecloth to be furnished by Morgan Services, we will
	centralize a (presumably clear glass) bowl of water and scatter petals within and without this bowl.
	The kind of flower whose petals we shall scatter has yet to be determined.  It was suggested that we try
	Crate & Barrel and/or Linens ’N Things for bowls and other decorations.


4)	Sponsorship

	We will review last year’s order before ordering supplies such as tablecloths and napkins from Morgan
	Services.  As for Citibank, a group of members will meet with a bank representative to discuss our budget
	once it is finalized.


5)	Prizes

	There were no objections to giving this year’s Iron Chef a knife like the one given last year to Iron
	Chef Mabel.  We will look into possibly getting it engraved.  It was furthermore agreed that each of the
	Iron Chef’s assistants should receive a high-quality paring knife.  Consensus on what to give to other
	participating chefs was not reached.


6)	Kaga

	Keeping with tradition, someone should assume the role of kaga for ceremonial purposes.  The well-dressed
	kaga will be the one to usher in the competition with a bite of green pepper.  The idea was also put
	forth for the kaga to make some grandiose, over-enthusiastic remarks in Japanese and for another to hold
	up cards with English translations.


7)	Shortening

	A major complaint about last year’s competition was its excessive length.  Therefore the following time
	allotment was agreed upon: 15 min. opening, 45 min. cooking, 30 min. judging, 15 min. closing.


8)	IFF Correspondence

	We will attempt to contact ASU and ORCSA if for no other reason than to ensure that mention of ICC is
	included in any fliers for ICC that might be made.


9)	Chefs

	Joe Anzalone, “Iron Chef Sicily,” and Josh Schwartz, the Vegan Iron Chef, have expressed interest in
	competing this year, and it was agreed that they would make worthy competition.  That we will be able to
	secure a third contestant from the Culinary Club was the consensus.


10)	Masters of Ceremony

	We will definitely have two MCs this year as last year, one to remain close to the judges and another to
	prowl the cooking grounds.  The hope is that either Diane Pickle or John Walsh, both food critics for
	the Chicago Maroon, would be willing to serve as one, and that someone from, say, Off-Off Campus could
	server as the other.


11)	Judges

	The judges will be four in number.  Steve Dolinsky of CLTV’s “Good Eating” has agreed to serve as a
	judge this year.  Also, Noto Sensei of the East Asian Languages and Civilizations Department has said
	that he may be able to judge.  As for other two judges, we hope that of Diane Pickle, John Walsh, Gino
	of Pierce Dining Hall, and a representative of the Japan America Society, two will be willing to take
	upon themselves the honor and responsibility.  Finally, it was decided that a random qualifying student
	should serve as a backup judge.


12)	Before the Competition

	We will decide in coming meeting what music to play before the competition.  Also, there will be a
	slideshow beforehand crediting Citibank, Morgan Services, and those responsible for ICC’s production.


13)	Raffle

	The hope was expressed that, in the interest of keeping the audience enticed, a (presumably free) raffle
	should be held to give a select group of audience members the chance to taste the culinary creations of
	the evening.


14)	Next Meeting

	Our next meeting will take place on Sunday afternoon in Shoreland 1115.


(End of Minutes.)