Mussel Tussle Chef

Welcome to Musselfest March 6-7, 2027! This is an application to be a Chef as part of the Mussel Tussle.

Mussel Tussle Times:

Saturday March 6th and Sunday March 7th

1:30 - 2:30 pm

*There will be a total of four chefs selected. There will be a winner announced each day. Each winner will receive the Musselfest Championship Belt to display in their establishment. All participants will receive a $250 stipend and lodging on Friday March 5th or Saturday March 6th if required.

This is an electronic agreement and by submitting an application, you are validating and approving this agreement electronically.

Mussel Tussle Chef Competition – Terms & Conditions
Penn Cove Musselfest | Coupeville, WA | March 6–7, 2027

The Mussel Tussle is Musselfest's exciting live chef competition, where talented chefs go head-to-head to create delicious mussel-based dishes using pantry staples, mystery ingredients, and their own culinary creativity. Chefs will showcase their skills in front of a live audience, with winners selected by audience judges.

Participation is free of charge, and competing chefs will receive a variety of benefits in appreciation of their time and culinary talents.

By applying, chefs agree to the following terms and conditions:

1. Event Details
Competition Schedule:

Saturday, March 6: 1:30–2:30 PM
Sunday, March 7: 1:30–2:30 PM

Each competition will conclude with the announcement of a winner, determined by randomly selected audience judges.

2. Supplies & Event Support
Musselfest will provide:

• Fresh Penn Cove mussels
  A pantry of 12 commonly used ingredients (list to be provided in February)
  Two mystery ingredients that must be incorporated into each dish
  Cooktops, skillets, utensils, serving bowls, serving utensils, and napkins

Chefs are responsible for providing:

• Two ingredients of their own choosing. These must follow the raw and whole rule. Fully prepared sauces (unless commercially purchased off the shelf) and precooked products are not permitted.
• Any personal presentation vessels or additional equipment they wish to use, subject to organizer approval.

3. Competition Format
Each chef will prepare enough portions for approximately 150 attendees, with 2–3 mussels per serving.

Competition Timing:

20 minutes for setup prior to the competition
1 hour for cooking, judging, and presentation (1:30–2:30 PM)
15 minutes for cleanup immediately following

Competition Rules:

When the starting bell rings, chefs will select their ingredients from the pantry. Mystery ingredients will be concealed beneath a cloth behind each cooking station.
Chefs will have 30 minutes to prepare and present five finished portions for judging, along with additional mussels to serve the audience.
Each chef will receive 15 pounds of mussels: approximately 5 pounds for the competition and 10 pounds for audience tastings.
Chefs are encouraged to bring five presentation vessels for their dishes.
Any chef-supplied garnishes count toward the two permitted personal ingredients.
Chefs who do not present five completed servings when the 30-minute timer sounds will automatically forfeit the competition.
Judges will have 10 minutes to deliberate and determine the winner.

4. Chef Benefits & Logistics
In appreciation of their participation, each selected chef will receive:

• $250 Stipend – Paid to each participating chef.
• One to Two-Night Accommodation – Complimentary lodging during Musselfest weekend.
• Mussel Mingle Tickets – Two complimentary tickets to the Saturday, March 6th Mussel Mingle.
• Promotional Exposure – Recognition through Musselfest promotional materials, including press releases, the festival website, official brochure, and onsite promotions. Promotional opportunities may also include coverage through The Seattle Times and Whidbey Times.
• Community Recognition – Recognition from the Coupeville Historic Waterfront Association (CHWA) as a participating Mussel Tussle chef.
• Complimentary Parking – Free parking will be available during the festival.
• There is no fee to participate in the Mussel Tussle competition.

5. Conduct & Responsibility
Chefs agree to maintain safe food-handling practices at all times.
Chefs must arrive on time and be prepared for their assigned competition day.
Professional and courteous conduct is expected toward event staff, attendees, judges, and fellow chefs.

6. Independent Contractor
Participating chefs are considered independent contractors. This agreement does not establish an employer/employee relationship between the chef and Musselfest or the Coupeville Historic Waterfront Association.

7. Selection Process
All applications will be reviewed by the Musselfest organizing team. Chefs will be notified of their selection status by January 15, 2027.

Acknowledgment
By submitting an application, chefs acknowledge that they have read, understand, and agree to these Mussel Tussle Chef Competition Terms & Conditions.