1) Before attempting a Grand Chef feast, the candidate shall have
                 successfully prepared a minimum of three SCA feasts.

                 2) At least three Grand Chefs shall be in attendance to judge any
                 qualifying event.

                 3) The Grand Chef feast shall be done in conjunction with a scheduled
                 SCA event.  Exceptions to this rule may be made at the discretion of
                 the Grand Chefs that will be judging the feast.

                 4) Notification of attempt must be received by all Chefs three months
                 in advance of the date of attempt.  This is to ensure that any Grand
                 Chefs who are interested in attending will have adequate time to
                 arrange their travel plans.  Any Grand Chef planning to attend the
                 feast should respond to the candidate in a timely manner.

                 5) At least one month prior to the feast the candidate shall send a
                 proposed menu, including a detailed list on ingredients for each
                 dish, to all Grand Chefs who have announced their intent to judge.
                 The information should also include any documentation that the
                 candidate feels is necessary to aid the judges in deciding the
                 acceptability of a particular dish or ingredient.  The purpose of
                 this requirement is to give the candidate enough time to modify his
                 or her menu if any dishes are found to be inappropriate by the judges.

                 6) The grand Chef feast shall consist of a minimum of twenty-one
                 separate dishes.  Eighteen dishes should be served to the populace.
                 The entire feast should begin and end within three hours.  Condiments
                 or any food that is eaten in its natural state (requires virtually no
                 preparation) will not be considered as one of these dishes.  In
                 addition, rice, pasta, etc. that is served as an accompaniment to a
                 dish will be considered as part of that dish.  For example, a veal
                 ragout served with noodles will be counted as one dish, not two.

                 7) The Grand Chef feast shall consist of dishes representing the
                 cuisine of at least seven distinct and identifiable national,
                 regional, and/or cultural groups.  Cultures must be from a minimum of
                 four different countries.  Applicants must be able to document
                 absolute differences between different cultures within a country.
                 The exact composition of the menu is at the discretion of the
                 candidate, so long as this rule and rule # 6 are satisfied.

                 8) It is not a requirement for any dish to come from a documented
                 period recipe.  The candidate shall, however, be able to prove that
                 each dish is prepared in a manner used by the people of the indicated
                 group and time period.  The candidate shall also be able to document
                 that any ingredient used in a dish was available to the
                 aforementioned people.

                 9) The candidate shall be personally involved in the preparation of
                 each and every dish.  During the attempt, the applicant must be
                 responsible for the spicing of all dishes.  Assistants are allowed to
                 help with the preparation; however, the candidate shall either
                 personally perform or directly supervise the performance of all key
                 steps in the preparation of each dish.  It is also permissible to
                 prepare any dish in advance; in these cases, the candidate is on his
                 or her honor to adhere to this rule.

                 10) The candidate shall be prepared during the course of the event to
                 answer questions posed by the judges.  The candidate should be able
                 to demonstrate a superior knowledge of foods and their preparation,
                 herbs and spices, period feasts and foods, and any other areas of the
                 culinary arts deemed necessary by the judges.  The ability of the
                 candidate to respond to any problem that may arise, as well as his or
                 her overall competence, will also be noted by the judges.

                 11) Subtleties are not at this time required.  However, decorated
                 foods were a major part of medieval feasting and add greatly to the
                 festive occasions the candidate is attempting to recreate.  It would
                 be nice to see one at the attempt.

                 12) The candidate is responsible for the presentation and serving of
                 the feast.  A Hall Steward may act as head server under the direction
                 of the candidate but the ultimate responsibility for the feast being
                 served as intended lies with the candidate.

                 13) Chefs must be notified before eating dishes if there will be a
                 change in the dish or spices in the dish.

                 14) Breads or cheeses may be counted as a dish if they are homemade.

                 If you have any questions concerning this program, or would like to
                 attempt a Grand Chef feast yourself, please don't hesitate to ask one
                 of the Grand Chefs, or to contact the present secretary:

                Mistress Gwendolyn MacGregor
                1318 Seton Ave. SE,
                Decatur, AL, 35601