Diamond Crystal ^® Kosher Salt Kicks Off Fourth Annual

Search for the Seasoned Chef Recipe Contest

MINNEAPOLIS (Nov. 30, 2006) –- The search is on for the next generation of culinary stars as Diamond Crystal^® kosher salt kicks off its annual Search for the Seasoned Chef Recipe Contest. Chefs-in-training throughout the nation are invited to showcase their cooking abilities and compete for scholarships to further their culinary education.  

Established in 2003, the popular contest is designed to identify future leaders in the culinary industry. Entrants are asked to create and submit their best original recipe using Diamond Crystal^® kosher salt as an ingredient. Applicants may enter recipes in one of three categories: Appetizers, Soups/Stews or Entrees. Entries must be received on or before midnight April 2. Winning recipes will be selected by a panel of independent judges, food experts, and professional chefs, and Cargill and its agents based on taste and appearance, consumer appeal, creativity and appropriate use of Diamond Crystal^® kosher salt.  

“The Search for the Seasoned Chef Recipe Contest is a great way to unleash the creativity of today’s aspiring chefs,” says Kari Goldsmith, marketing manager for Cargill Salt. “We’re delighted to cultivate and inspire the culinary leaders of tomorrow.”  

Each of the three category winners will be awarded a $1,000 scholarship for continuing education at the cooking school of his or her choice. From the group of three category finalists, one will be chosen as the grand prize winner and awarded an additional $1,000, for a total scholarship of $2,000.   In addition, the grand prize winner will be featured with his or her winning recipe in a full-page advertisement in Sizzle magazine and will receive one case of Diamond Crystal^® kosher salt.   

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One chef-in-training who knows the meaning of such recognition is Angela Bunce of St. Paul , Minn. , who won last year’s contest for her Caribbean-inspired entrée recipe, Mango Chutney Chops. After applying her $2,000 scholarship to her education at Le Cordon Bleu College of Culinary Arts, Minneapolis/St. Paul, Bunce has a long-range dream of opening her own restaurant. Other 2006 scholarship winners were Shoshana Baars-Stanton of the California Culinary Academy , in San Francisco , for her Salt Roasted Shrimp appetizer recipe, and Bernadette Morris of The Art Institute of New York in New York City for her Salmon Stew recipe. Each of the winners in these categories received a $1,000 scholarship.

 “The judges continue to be impressed with the level of creativity that is coming out of today’s culinary schools. It’s rewarding to see what students can do when given the opportunity to experiment — they continue to find fresh new ways to use Diamond Crystal^® kosher salt to bring out the natural flavors and textures of their recipes,” Goldsmith adds.  

  This contest is subject to the Search for the Seasoned Chef 2007 Recipe Contest Official Rules and Regulations. Prospective entrants may request contest information and rules either by sending an e-mail to recipecontest@clynch.com or by leaving a voice mail message on the toll-free contest hotline, (888) 242-2442. E-mail inquiries will generate an immediate reply that will include contest rules and an entry form. Voice mail inquiries will be returned by a contest representative who can answer questions and will send contest information and rules.  

About Diamond Crystal^® Salt

For generations, Diamond Crystal^® salt has signified world-class salt, bringing out the true flavor of fresh food. The extensive line of products includes Diamond Crystal^® kosher salt, a coarse salt renowned among chefs for its exceptional texture, blendability, adherence and pure flavor. Diamond Crystal^® kosher salt and other popular consumer and foodservice products are available at select grocers nationwide, or by calling (888) 385-SALT. For more information, visit us on the Web at www.diamondcrystalsalt.com.

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Diamond Crystal^® is a registered trademark of Cargill, Incorporated.

^© 2006 Cargill, Incorporated.

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