Wednesday, March 16, 2011

CLOSED~CBC-Steven and Chris Vileda Quick Kitchen Tips Contest

Go over to CBC/Steven and Chris/Vileda

Open to Canada AOM

Single entry

Ends December 15, 2011

Grand Prize

Three (3) of the nine (9) selected Quick Kitchen Tips will be on air in Spring of 2011
(production schedule to be confirmed) and the remaining Six (6) of nine (9) will air
Fall/Winter 2011 schedule.

The entry should be submitted by the entrant and will be judged and selected by a
panel consisting of Production team of CBC’s Steven and Chris. The submission
should explain the entrants own “Quick Kitchen Tip”
9 lucky selected viewers will have their Quick Kitchen Tip read by either Steven or Chris
during the Vileda Quick Kitchen Tip segment (1 tip per segment) on the Steven and
Chris program.

Each viewer who has their tip read on air and posted on line
will receive $500.00 and a Vileda Prize Pack.
Those entries not selected in the first Vileda Quick Kitchen Tip segment shall remain
eligible for selection in all subsequent Vileda Quick Kitchen Tip segments submission
selections. There is a limit of one (1) Quick Kitchen Tip Segment, per e-mail address
and per household during the Contest. The odds of being selected as one of the
winning submissions are directly related to the number of eligible entries received prior
to the end date of the Vileda Sponsorship. The eligible winning submissions will be
contacted by telephone or e-mail within forty-eight (48) hours of a draw. If any selected
weekly winner cannot be contacted within four (4) days of the date of the specific draw
or, if contacted, does not claim his or her prize within one (1) weeks of the specific draw,
or does not meet all of the Contest conditions, another winner will be selected from all
remaining eligible entries.


Nine Prizes:
There are nine (9) prizes of $500.00 and a Vileda Prize Pack
Each winning selected submission will be read by either Steven or Chris on air, as well
as posted on line on
Total approximate value of $700.00
Please read rules for further information


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