Once again we are getting ready for a new ski season. The 2018 races will take place on Monday, February 5th and Sunday, March 4th.
RULES AND REGULATIONS:
Club members, Chefs, Restaurateurs, Hospitality Industry Members are eligible to participate. This year’s format will be per Country and Restaurant. A four (4) person team with a Chef or a Restaurateur as a Captain is A MUST. You create your own team, or we help you build one.
EVERY RACER MUST WEAR A CHEF’S COAT/BIB provided by the US Chefs Ski Club, sold for $20.00, except for juniors. The race is a dual giant slalom on Lower Broadway. Trophies will be awarded to the best three teams and the best of each age group as determined by the Club.
Registration & breakfast will take place from 8:30AM to 9.30AM in the Schoharie Room. Flag parade and photo shoot promptly at 11:00AM, at the top of the race course, followed by the race. Dinner/Awards ceremony will start at 4:00PM.
The race fee for adults is $ TBD including Breakfast, Race and Dinner/Awards.
- $TBD for US Chef Ski Club members.
- $TBD for junior members, 13 to 18 years old.
- $TBD for children, 12 and under.
Dinner guest fee is $TBD for adults and $TBD for children under 12 years old.
Specially priced lift tickets for Members and Racers.
We still offer a big promo: 2 for 1 if you bring a Chef or Restaurateur for the first time to the race. Proof of employment required.
We strongly suggest that you become a member of the US Chefs Ski Club in order to enjoy the various benefits offered.
We will appreciate receiving your application at least one week prior to the race. Refunds will be given if you cannot attend. Please fill out one (1) application per person.