Mussel Tussle Chef

Welcome to Musselfest March 7-8, 2026! This is an application to be a Chef as part of the Mussel Tussle.

Mussel Tussle Times:

Saturday March 7th and Sunday March 8th

12:30 - 1:30 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 Saturday March 7th if required.

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

Mussel Tussel Chef Competition – Terms & Conditions
Coupeville, WA – March 7–8, 2026

The Mussel Tussle is Musselfest’s live chef competition, where chefs prepare a mussel-based dish in front of festival attendees. By applying, chefs agree to the following terms and conditions:

 
1. Event Details
Competition will be held:

Saturday, March 7: 12:30 – 1:30 pm
Sunday, March 8: 12:30 – 1:30 pm
Each event will conclude with the announcement of a winner.
Winners are determined by randomly selected audience judges.

 
2. Supplies & Event Support
Organizer provides: fresh mussels, 12 pantry items available for your use (list to be provided in February), two mystery ingredients that must be incorporated, cook tops, skillets, utensils, serving bowls, serving utensils, and napkins.
Chefs must provide: two ingredients of your own choosing. These ingredients cannot be fully constructed sauces (unless off the shelf) or cooked products. Chefs must adhere to the raw and whole rule.
 
3. Competition Format
Each chef will prepare enough portions for approximately 75 attendees.
Chefs have:

30 minutes for set-up prior to the start of competition.
1 hour for cooking and presentation (12:30 – 1:30 pm).
15 minutes for clean-up immediately following.

When the start bell rings, chefs will begin by selecting their ingredients from the pantry. Mystery ingredients will be under the cloth behind each station.

The chefs will have 30 minutes to present 7 portions of their creation as well as 5 pounds extra to serve to the audience. Chefs will be cooking a total of 10 pounds of mussels each.

Chefs are encouraged to bring their own 7 vessels for their presentation. Keep in mind that any chef supplied garnishes will be included as part of their 2 supplied ingredients.

When the timer rings at the end of the 30 minutes any chef who cannot present 7 finished servings for our judges will automatically forfeit the competition.

Judges will have 10 minutes to reach their verdict.
 
4. Logistics
No fee to participate. $250 stipend to be paid for participating.
Free parking is available.
Lodging accommodations will be provided upon request.
 
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 day.
Professional and courteous conduct is expected toward staff, attendees, and fellow chefs.
 
6. Independent Contractor
Chefs are considered independent contractors. This agreement does not create an employer/employee relationship with Musselfest.

7. Selection Process

All applications will be reviewed and chefs will be notified by December 19th if they were selected for the Tussle.

 
Acknowledgment
By submitting an application, chefs acknowledge that they have read, understood, and agree to these terms and conditions.