Competition in the Kitchen Rises as Bojangles' Hosts Master Biscuit Maker Finals
Charlotte, N.C. - Nov. 8, 2011—Today and Thursday, Nov. 10, the test kitchen at the Bojangles’ Support Center in South Charlotte will be the scene of a heated battle among biscuit-makers from across the Southeast. Teammates will vie for Master Biscuit Maker titles in the final round of Bojangles’ annual competition to find the top biscuit-maker in its system of more than 500 locations.
The two winners of the Master Biscuit Maker title – one from company-operated restaurants and another from franchise-operated locations – will each walk away with a $1,000 grand prize and the title of Master Biscuit Maker. Every Bojangles’ team member that makes it to Charlotte is already a winner, though, having won their store-level, area-level and then region-level challenge for a chance to compete in the final round.
“The heroes in this business are the ones in our restaurants making Bojangles’ made-from-scratch biscuits and hand-breaded chicken for our loyal customers,” said Bojangles’ President and CEO Randy Kibler. “All members of the Bojangles’ team get excited about the annual Master Biscuit Maker competition because, aside from being a lot of fun, it gives us a chance to recognize and reward Bojangles’ teammates who help us continue to serve the most delicious biscuits every single day.”
The final round of the challenge kicks off today with seven teammates from company-operated restaurants around the country going head-to-head for the Company Master Biscuit Maker grand prize. The final round of the Master Biscuit Maker Challenge will take place on Thursday, when competitors representing seven different franchise entities will battle it out to win the Franchise Master Biscuit Maker title. The schedule of events for these two days is:
Tuesday, Nov. 8
7:45 a.m. - Red Carpet arrival of competitors from company-operated stores
8 a.m. to 1:15 p.m. - Company teammates compete in Master Biscuit Maker finals
2:15 p.m. - Company awards ceremony
Thursday, Nov. 10
7:45 a.m. - Red Carpet arrival of competitors from franchise-operated stores
8:15 a.m. to 1:30 p.m. - Franchise teammates compete in Master Biscuit Maker finals
1:30 p.m. - Franchise awards ceremony
Even the most avid Bojangles’ fans are likely to take for granted the significant effort and precision that goes into baking each and every perfect Bojangles’ biscuit, but Master Biscuit Maker judges take into account all aspects of the biscuit-making process in their quest to find the ultimate biscuit baron. No step in the process is too small, and each must be completed accurately to yield perfect biscuits consistently.
First participants must use the proper tools, such as the correctly sized rolling pin, biscuit cutter and pastry brush. Once all the tools have been gathered, ingredients must be combined to ensure that all 15 steps in the mixing process are completed in the proper order. Then contestants must complete an 18-step rolling process and 11-step cutting process before they can even bake their biscuits. Once removed from the oven, biscuits are judged not only on taste, but also color, height and diameter.
“At Bojangles’ we pride ourselves in offering customers the best biscuits around – they’re warm, fluffy, buttery and always fresh,” said Bojangles’ Field Training Manager Bob Burgoyne. “The Master Biscuit Maker Challenge gives us a chance to come together and celebrate the importance of a perfect Bojangles’ biscuit. You’d think the prizes would be the biggest motivation to succeed in the competition, but a large majority of our crew members are more excited about earning the bragging rights. It means a lot to them to be able to say their biscuit-making skills are greater than those of hundreds of their peers.”
Founded in 1977 in Charlotte, N.C., Bojangles' Restaurants Inc. serves unique menu items honoring traditional, Southern recipes, such as delicious, world-famous chicken, made-from-scratch buttermilk biscuits, flavorful fixin's and Legendary Iced Tea®. Bojangles' boasts more than 600 locations in 10 states, primarily in the Southeast, and the District of Columbia as well as three international restaurants. For more information, visit www.bojangles.com or follow Bojangles' on Facebook and Twitter.
- Liz Baker