Debra: Thank you for joining us at the competition and congratulations on the 2nd place entry. That is a wonderful feat for your first year. The committee that puts this on meets year round and we have begun laying out next years competition. I still am deciding on "regular competition categories" but this is a great place for people to get their "feet wet" in competition by entering this category. We are increasing the money to $200.00, $100.00, and $50.00 for the places along with the medals and opportunities for other prizes. Of course, where the real money and prizes are at is in the Masterpiece, and rightly so, due to all the requirements. $1500.00, $750.00. $500.00 plus medals, trophys, round trip airline tickets, and many other monetary prizes. I am still working on the Masterpiece but it will probably include chef's developing a recipe using the new Revolutionary New Product developed by Noel called "Noel Atomized Chocolate". This is not cocoa powder, but is powdered conched reduced fat (10-11%) chocolate without the BITTERNESS of cocoa powder, and can be used for most recipes by just adding it to any liquid. A wonderful product to use in hot, humid kitchens, since it won't break due to too much fat or not being in temper. See www.parisgourmetusa.com for more information and as soon as it comes up hit the flashing bucket. We are going to give Chef's Coats to those entering Masterpiece. We are looking to increase participation of the culinary students, but need help. Any suggestions in getting more culinary colleges competiing besides Baker College of Muskegon? If not I will have to drop this part of the competition. And this is the future of our industry..... I expect to have the rules ready by Sept. 1. The competiton is scheduled for Sunday, Feb. 27, 2005 at the Kellogg Center on the campus of Michigan State University. A big thank you to all those who have competed, judged, or helped in any way over the past 15 years, and heres to number 16!