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ACF PROFESSIONAL
CulinaryCompetition manualREvISEd FEbRuARy 2016
2
Chap ter i ............ pg 3
Goals, Organization and Objectives
Chap ter 2 ........... pgs 4-25
Traditional Competition Categories (Professional)
• CategoryACooking
• CategoryBCooking
• CategoryCPatisserie/Confectionery
• CategoryDShowpiece
• CategoryELive-ActionShowpieces
• CategoryFHotFoodMysteryBaskets
• CategoryGEdibleColdFood
• CategoryHIceCarving
Chap ter 3 ........... pgs 26-31
Contemporary Competition Categories (Professional)
• CategoryKC–ContemporaryHotFood
• CategoryKP–ContemporaryPatisserie
• CategoryKG–Green,SustainableandLocalFoodCooking
• CategoryW–CustomizedWildcard
Chap ter 4 ........... pgs 32-36
Competition Organization
Chap ter 5 ........... pgs 37-43
Competiton Scoring and Critiques
• ScoringandAssessmentsforallcategories
Chap ter 6 ........... pg 44
Awards
• CulinaryCompetitionMedals
• CertificatesofParticipation
• MedalPolicy
Chap ter 7 ............ pgs 45-49
ACF-Certified Culinary Judge Program
• ApplicationforACF-CertifiedCulinaryJudge
• ApprenticeJudgeCritique
appendix ................... pgs 50-73
• CulinaryCompetitionApplication
• Judge’sLetterofCommitment
• ShowChairCompetitionChecklist
• WaiverofLiability–IceCarving
• CompetitionAgreementForm
• Competitor/CoachCritiqueofJudges
• ShowChairEvaluation
• LeadJudgeEvaluation
• ScoreSheets
• Judge’sSummaryScoreSheet
table of Contents
©2016, Amer ican Cul inar y Federa t ion, Inc. A l l r igh ts reser ved. No par t of th is document may be d isclosed or reproduced in any form wi thou t express wr i t ten consent of the Amer ican Cul inar y Federa t ion.
ACF Professiona l Compet i t ion Manual | Rev ised Januar y 20163
Goals of aCf Certified Culinary Competitions
primary• Tocontinuallyraisethestandardsofculinaryexcellenceandprofessionalism
• Nurturethecreativityofindividualchefs
• Provideashowcaseforindividualskills,techniquesandstyles
• ProvideameansofearningACFcertificationpoints
secondary• Provideanarenatodemonstratethemutuallinkbetweentasteandhealth
• Provideanexampleandinspirationforyoungprofessionals
These goals are accomplished by:
primary• Maintainingestablishedculinarystandards
• Promotingcamaraderieandeducationalopportunitiesamongculinaryprofessionals
• Actingasastagingareafordevelopmentofculinaryconcepts
secondary• Fosteringthedevelopmentofcutting-edgepresentations
• Nurturingfutureleadersofculinary,bakingandpastry
• Providingrewardsofrecognition
purpose of the Culinary Competition manual• Toensureanationwide,uniformstandardandcriteriaforthejudgingofculinarycompetitions
• Toclearlypresentthecriteriaforallcategoriesofculinary,bakingandpastrycompetition
• Toprovidegeneralcompetitionguidelinesforcompetitorsandjudges
Chapter 1GOALS, ORGANIzAtION & ObjECtIvES
ACF Professiona l Compet i t ion Manual | Rev ised Januar y 20164
Category a — Cooking, professional, individual• CompetitorsarerequiredtodisplaytheirchoiceofoneofthecategoriesA-1toA-4ANDcategoryA-5orA-6.
• Alldisplaysmusthaveamenuanddescriptionoftheplatter,hoursd’oeuvres,orfingerfoods,withoutanameorpropertyaffiliation.
A-1 Coldbuffetplatterofmeat,beef,veal,lamborpork
A-2 Coldbuffetplatteroffishand/orshellfish
A-3 Coldbuffetplatterofpoultry
A-4Coldbuffetplatterofgame
• Coldbuffetplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate.
• Thecompetitormustdemonstrateatleastthreeproteinitems,threegarnishes,onesalad(servedontheside)andatleastoneappropriatesauceandonecondiment,relish,etc.Inaddition,theendpieceofeachproteinmustbedisplayedontheplatter.
A-5 Fourvarietiesofcoldhorsd’oeuvreswithsixportionsofeach,servedwithappropriatesaucesandgarnishesandonepresentationplatecontaining1pieceofeachvarietyandrelatedaccompaniments
A-6 Fourvarietiesoffingerfoodswithsixportionsofeach,twohotandtwocoldvarietiesallpresentedcoldandonepresentationplatecontaining1pieceofeachvarietyandrelatedaccompaniments.FingerFoodsmustweighbetween10to20gramseachandshouldbeabletobeeateninonebite.
General Guidelines for Category aThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandjudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues.
• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.
• FingerFoodsmaybeservedonporcelain,glass,cupforkorspear.Theycanbeaccompaniedbyasauceandsmallgarnish.Theyshouldnotrequireanyadditionalcutlerytobeeaten.Inaddition,theyshouldbepracticaltopick-up,takeandeat.
• Allitemsshoulddisplayavarietyoftechniques,designsandshapesandshouldbevisuallyappetizing.
• Onbuffetplatters,garnishesarenottobemistakenwithfingerfoods.Nobowls,spearsorsmallplatesareallowedonbuffetplatters.
• Breadandbutterarenotjudgedonbuffetplatters.
• Plattersmustalsobeinnovative,colorfulandhaveharmoniousflavors
• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.
• Usecorrectcooking,presentation,colorandflavorcombination.
• Dressingtherimsoftheplatesresultsinanunacceptableappearance.
• Meatshouldbecarvedproperlyandcleanly.
• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.
Chapter 2tRAdIt IONAL COmPEtIt ION CAtEGORIES
5ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
• Numericalharmonizingofmeatportionsandgarnishesisrequired.
• Fruitsandvegetablesmustbecutorturneduniformly.
• Bindingagentsmaybeusedforcreams.
• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.
• Avoidallnon-edibleitems.
• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemiseplateorplatter.
• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.
• Sauceboatsshouldreflectthecorrectamountneededfortheplatter.
• Aspicusedshouldrefertotheproduct.
• Glazingworkshouldbecleanandfreeofdefects.
• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.
• Demonstrateclean,crispworkmanship.
• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.
• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.
Category b — Cooking, professional, individual• CompetitorsarerequiredtodisplaytheirchoiceofcategoryB-1orB-2ANDcategoryB-3orB-4.
• Alldisplaysmusthaveadescriptionormenuofallitemsdisplayedwithoutanynameorpropertyaffiliations.
B-1 Threedifferentcoldappetizerplates
B-2 Threedifferenthotappetizerplates,presentedcold
B-3 Onefive-coursemenugastronomiqueforoneperson,preparedhotandpresentedcold,comprisingoftwoappetizers,oneconsommé,onesaladandoneentree,ORoneappetizer,oneconsommé,onesalad,oneentreeandonedessert,allwithproperportionsandcontemporarypresentations
B-4 Onelacto-ovovegetarianfourcoursemenuforoneincludingadessert
General Guidelines for Category B
Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues.
• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.
• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.
• Usecorrectcooking,presentation,colorandflavorcombination.
• Dressingtherimsofplatesresultsinanunacceptableappearance.
• Meatshouldbecarvedproperlyandcleanly.
6ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.
• Fruitsandvegetablesmustbecutorturneduniformly.
• Bindingagentsmaybeusedforcreams.
• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.
• Avoidallnon-edibleitems.
• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemiseplateorplatter.
• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.
• Sauceboatsshouldreflectthecorrectamountorportionfortheitemitisaccompanying.
• Aspicusedshouldrefertotheproduct.
• Glazingworkshouldbecleanandfreeofdefects.
• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.
• Demonstrateclean,crispworkmanship.
• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.
• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.
Category C — patisserie/Confectionery, professional, individual• AllCompetitorsarerequiredtodisplayeitherCategoryC-1andC-2,ORtheirchoiceofC-1orC-2ANDtheirchoiceofC-3,C-4,orC-5.
• Alldisplaysmusthaveadescriptionormenuofallitemsdisplayedwithoutanynameorpropertyaffiliations.
C-1 Onebuffetplatteroffancycookies,chocolates,orpetitfours.
• Fivevarieties,sixportionsofeachandonepresentationplatewithoneofeachvarietyforthejudgesinspection
• Individualweightofeachtobe6-14grams.
C-2 Sixdifferentindividualhotorcoldplateddesserts
• Eachplatemustbepreparedasanindividualplatedserving.
• Alldisplayedcold.
C-3 Decoratedorsculptedcelebrationcake
• Minimumofonetier
• Choiceofmediumsuchassugarpaste,rolledfondant,royalicing,chocolate,marzipan,buttercreamandsugar
• Minimumofthreetechniquesdisplayed
• Minimaluseofnon-ediblematerialscanbeusedtosupporttiersinternally.
• Alimitedamountofwirescanbeusedforgumpasteflowers.
• Canbeanyshapewithamaximumdisplayareaof15”x15”
• Nodummycakesarepermitted.
7ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
C-4 Weddingcake
• Minimumofthreetierswithamaximumdisplayareaof36”x36”
• Choiceofmediumsuchassugarpaste,rolledfondant,royalicing,chocolate,marzipan,buttercreamandsugar
• Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwirescanbeusedforgumpasteflowers.
• Nodummycakesarepermitted.
C-5 Assortedbreaddisplay
• Threedifferenttypesofdoughwithtwoproductsfromeachdoughtypeforatotalofsixdifferentitems
• Itemsshouldbefreshlybakedwithoutanyspraylacquer.
• PleasehaveoneofeachproductslicedorcutinhalffortheJudge’sinspection.
• Doughchoices
• LaminatedDough-Danish,Croissant,etc.
• LeanDough-FrenchBread,ItalianBread,Sourdough,HardRoll,etc.
• RichDough-Challah,Brioche,Stollen,Kugelhopf,etc.
• SoftDough-ParkerHouse,CloverLeaf,MixedGrain,etc.
• QuickBread-Muffin,Biscuit,Scones,etc.
• ProductRequirements-Oneproductisconsideredas:
• Onedozenofrollsorindividualitemssuchasdinnerrolls,croissant,muffinsDanish,oretc.
• Twoloafsortwoeachofthesameitemsuchasbaguette,countryloaf,Stollen,Kugelhopf,oretc.
General Guidelines for Category CThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonize.
• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.
• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay.
• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.
• Usecorrectcooking,presentationandflavorcombination.
• Dressingtherimsofplatesresultsinanunacceptableappearance.
• Fruitsandvegetablesmustbecutorturneduniformly.
• Bindingagentsmaybeusedforcreams.
• Theamountofgelatinusedinitemsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.
• Avoidallnon-edibleitems.
• Glazingworkshouldbecleanandfreeofdefects.
• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.
• Demonstrateclean,crispworkmanship.
• Numericalharmonizingofdessertportions,garnishesandaccompanimentsisrequired.
8ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
• Properlybakedoughorcrusts.
• Displayproperthicknessforvariouscrustsandcookies
• Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine.
• Allchocolateworkshouldbeproperlytemperedandthecorrectthickness.
• Allpipingworkshouldbethin,delicateandshowaccurateworkmanship.
• Coloringusedshouldbeappropriateandnotexcessive.
• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.
• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.
Category d — showpieces, professional, individual• Exhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryarts.
• ShowpiecesareeligibletobeenteredinonlyoneACFcompetition.
Choice of the following mediums:
D-1 Vegetable/Fruit
• Basemaynotexceed30”x30.”
• Noheightrestrictions
• Basicinternalstructuresmaybeused.
• Theminimaluseoftoothpicksandskewersareallowed.
• Donotuseanynon-ediblefloralitemsorfoliage.
• Demonstrateavarietyoftechniques.
D-2 TallowandSaltillage
• Basemaynotexceed30”x30.”
• Noheightrestrictions
• Basicinternalstructuresmaybeused.
• Demonstrateavarietyoftechniques.
D-3 BreadDough
• Basemaynotexceed30”x30.”
• Noheightrestrictions
• Theuseofnon-ediblematerialsisnotallowed.
• EdibleLacquercanbeused.
• Demonstrateavarietyoftechniques.
D-4 Chocolate,CookedSugar,Pastillage,andMarzipan
• Basemaynotexceed30”x30.”
• Noheightrestrictions
• Competitorsmayuseabasicnonediblebaseorplattertomountordisplaythecenterpieceon.
• Nointernalstructuresareallowed.
9ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
• Thecenterpiecemustbe75%oftheprimarymediumandtheremaining25%isachoiceofmediumincludingtheprimarymedium.
• Useofcommercialmoldsisnotpermittedwiththeexceptionofbasicgeometricshapeslikespheres,cubes,etc.andtheuseofsiliconnoodlesormetalbars.
• Allchocolateworkshouldbeproperlytemperedandthecorrectthickness.
• Presentsmooth,properly-sandedpastillagework,freeofvisiblecracksandseams.
• Presentsugarworkhavingthepropershine,thicknessandharmoniouscoloring.
• Demonstrateavarietyoftechniques.
General Guidelines for Category dThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• Useavarietyoftechniqueswithineachmedium.
• Useofcommercialmoldsisnotpermittedunlessotherwisenoted.
• Noexternalsupportsareallowed.
• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay.
• Avoidallnon-edibleitemsunlessotherwisenoted.
• Demonstrateclean,crispworkmanship.
• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.
• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.
Category e – live action showpieces, professional, individual• Allworkmustbedoneon-sitebythecompetitor.
• Allworkmustbedisplayedonanacceptablefoodsurface.
E-1 Fruit/VegetableCarvingMysteryBasket
• Themeannouncedinadvancebyshowchair.
• Competitorhasthreehourstocreateanddisplayshowpiece.
• Allcompetitorsreceiveidenticalbasketoffruitsandvegetables.
• Allitemsinmysterybasketmustbeutilizedinfinalshowpiece.
• Basecannotexceed30”x30”,heightisunrestricted.
• Theminimaluseoftoothpicksandskewersisallowed.
• Avoidtheuseofnon-ediblefloralitemsorfoliage.
E-2 CakeDecorating
• Themeannouncedinadvancebyshowchair
• Competitorhasthreehourstodecorateanddisplaycake.
• Cakeistobe3-tiers.
• Basecannotexceed30”x30.”
• Competitorsmaybringcakesofanyshapefilledandwithabasiccrumbcoat(cakeshouldstillbevisible).
10ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
• Cakesshouldnothaveanyfinalfinishonthem.
• Competitorswillfinishthecakewiththeirchoiceofglaze,buttercream,rolledfondant,chocolate,etc.,anddecorateittofitthetheme.
• Decorationscannotbebroughtin,onlytherawmaterialsnecessarytomakethem(forexamplemarzipan,chocolate,sugar,etc.).
• Cakesmaybeslicedforinspectionbythejudgestoensurethatonlyediblecakesareused,howevercakeswillnotbetasted.
• Alldecorationsmustbeofediblematerials.
• Non-ediblematerialscanbeusedtosupportthetiersinternallyandalimitedamountofwirescanbeusedforgumpasteflowersonly.
• Competitorsmaybringinanairbrush.
E-3 DecorativeCenterpiece
• Competitorshavethreehourstocreateadecorativecenterpieceofchocolate,marzipan,pastillage,orgumpaste.
• Thecenterpiecemustbe75%oftheprimarymediumandtheremaining25%isachoiceofmediumincludingtheprimarymedium.
• Basecannotexceed30”x30”,heightisunrestricted.
• Competitorsmaybringinabasicnon-ediblebaseorplattertomountordisplaythecenterpieceon.
• Asimple,genericbaseof,pastillage,chocolate,nougat,etc.,inasimpleshape,maybebroughtintobuildthepieceon.
• Thecenterpieceshouldbeentirelymadeofediblematerials.
• Alimitedamountofwireswillbeallowedforgumpasteflowers.
• Useofcommercialmoldsisnotpermittedwiththeexceptionofbasicgeometricshapeslikespheres,cubes,etc.andtheuseofsiliconnoodlesormetalbars.
• Anydecoratingofthebasemustbedoneon-site.
• Chocolatecanbebroughtinchoppedorincoins.
• Pastillageandgumpastecanbepremadeandbroughtin,butmustbekeptwhite.Anycoloringorassemblymustbedoneduringthecompetition.
• Competitorsareresponsibleforbringingtheirowntools,marbleslabs,sugarequipment,measuringscale,warminglampandhairdryer(forcooling).
• Competitorsmaybringinahousehold-size(small)microwave.
• Pre-warmingandtemperingthechocolateinthestagingareaispermitted.
E-4 SugarCenterpiece
• Competitorshavefourhourstocreateadecorativesugarcenterpiece.
• Amaximumof25%ofthecenterpiececanbeofpastillageand/orpressedsugar.
• Basecannotexceed30”x30”,heightisunrestricted.
• Competitorsmaybringinabasicnonediblebaseorplattertomountordisplaythecenterpieceon.
• Allpullingandblowingmustbedoneon-site.
• Pastillagecanbepremadeandbroughtin,butmustbekeptwhite.Anycoloringandassemblymustbedoneduringthecompetition.
• Useofcommercialmoldsisnotpermittedwiththeexceptionofbasicgeometricshapeslikespheres,cubes,etc.andtheuseofsiliconnoodlesormetalbars.
11ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
• Competitorsareresponsibleforbringingtheirowntools,marbleslabs,sugarequipment,measuringscale,warminglampandhairdryer(forcooling).
• Competitorsmaybringinahousehold-size(small)microwave.
• Competitorscanbringcookedsugaroftheirchoiceintothekitchenreadytobepoured,pulledorblown.
attention organizers• Decorativecenterpiecesmayrequireselectroomtemperatures.
• UseofamicrowaveovenincategoriesE-3andE-4isimperative,particularlytoallowfullandelaboratesugarwork.Electricalrequirementsmustbeevaluatedbeforethecompetitionandanadequatepowersourceprovidedtoavoidanyproblems.
• AkitchenisnotrequiredforcategoryE,howevereachcompetitormustbeprovidedwithone8footbanquettableforworkingandone6footbanquettablefordisplayandhaveaccesstosanitationandhandwashingfacilities.
General Guidelines for Category eThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonize.
• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay.
• Useavarietyoftechniquesanddisplaymultipleskills.
• Avoidusingnon-edibleitemsunlessnoted.
• Demonstrateclean,crispworkmanship.
• Allchocolateworkshouldbeproperlytemperedandthecorrectthickness.
• Presentsugarworkhavingthepropershine,thicknessandharmoniouscoloring.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.
• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.
Category f — hot-food mystery basket Competition, professionalHot-foodcompetitionsarethoseeventsinwhichcompetitorscookandpresentfoodtobejudgedontasteaswellasexecutionofskillsandpresentation.
Thesecompetitionsaresomewhatlargerinscopethancold-foodcompetitions,inthatkitchenspaceisrequired,rawproductsmustbeprovidedandmonitored,andstudenthelpers,proctorsandserversmustbeprovided.
Thisisa“blind judging.”Therearedifferentjudgestoevaluatethekitchenandtasting.
Itisexpectedthatchefcompetitorswilldressinfullprofessionalchef’swhites,includinghat,apron,scarfandkitchentowelsduringthecompetition.
Hot-foodcompetitionsthatmakeuseofthemysterybasketarethebestkindindeterminingtheskillsrequiredofchefsandcooks.
Ingredientsforthemysterybasketwillvaryineachcompetition,buttheymustalwaysbethesameforeachcompetitorinanygivencompetition,andmustneverberevealedinadvance.Themysterybasketmustbeapprovedbytheleadjudgepriortothecompetition.Thefollowingcommentswillhelpshoworganizersprepareamysterybasket:
• Aportionofallmysteryboxitemsmustbeusedinthemenu.
12ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
• Useofwholeitemswithboneandutilizationofbonesandproteinscrapsisencouragedtoshowthefundamentalskillsofthecompetitors.
• Inadditiontothemainitems,thereshouldbesomesaladingredientsifgreensarenotincludedinthekitchenstaples.
• Itemssuitableforadessertshouldalsobeincludedifadessertisarequiredpartofthemenu.
procedure1. Beforethecompetitionandduringthejudges’meeting,competitorswilldrawforstartingsequenceandkitchenassignments.
2. Kitchenassignmentsshouldfollowthestartingsequence,i.e.,thecompetitorwhostartsfirstshouldhavekitchen#1,andsoforth.
3. Whilecompetitorsarewaitingtobegin,theyshouldbekeptawayfromthekitchenareasotheydonotgainanunfairadvantagebyseeingthecontentsofthemarketbasket.
4. Competitorsmaybringonlytheirtools,i.e.,knivesandcutters.
5. Organizersmustspecifythenumberandtypeofsmallappliancesthatwillbeallowedtobebroughtinbycompetitors.
6. Nosubstitutionsforitemsinthebasketcanbemade.Aftersubmittingtherecipemenu,eachcompetitormustcompletetheassignmentwithintheallottedcookingtime.
Kitchen station requirementsWhileallcompetitorsmaybeworkinginthesamekitchen,eachmustbeprovidedwithhisorherownworkstation.Eachstationmustincludethefollowing:
• Adequateworktable
• Four-to-six-burnerstovewithoven
• Sinkwithrunningwater,maybeshared
• Cuttingboards
• Accesstorefrigerationandfreezerspace,maybeshared
• Powersupply,fouroutletsperstation
• Cubedice,icesupply
• Genericwhitechinaplates,variousshapesandsizes(ifavailable)
• Garbagereceptacles
• Hotandcoldwatersanitationstationinimmediatevicinity
• Tomaintainsanitation,brooms,mops,papertowels,plasticwrap,foil,bleachandbuckets
• Competitorisallowedtobringinanadditionalburnercookingunit.
• Measuringscaletobeavailabletocompetitors,measuringinouncesandpounds
• Largeclockincompetitionareaforaccuratetimekeeping
Community KitchenThecommunitykitchenshouldincludesmallappliances,suchasmeatslicers,pastamachines,foodprocessorsandblendersthatwillbesharedbyallcompetitors.Allcompetitorsmustreceiveanexactlistofitemsavailableinthecommunitykitchenatleasttwoweeksbeforethecompetition.
13ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Judges’ station requirementsAsmallroomorprivateareashouldbereservedforthetastingjudgeswiththefollowingitems
• Silverware
• Napkins
• Water
• Clipboards
• Notepads
• Pencils/pens
• Calculator
• Stapler
• Acompetitorstagingareaforcheck-inbythejudges
• Copiesofmenusfromeachcompetitorforeachjudge
• Completestarting-timeschedules
• Alltasteandskill-basedscoresheetsandtallysheetscompletedwithallcompetitorinformation,preparedforthejudges
• Scorekeeperstoassistjudges
• Anapprentice/runnertocleardirtydishes,refillwaterandreplacesilverwareandnapkinsasneeded
apprenticeIntheeventthatapprenticesaremadeavailabletocompetitors,itisimportanttokeepinmindthattheyareastudentandaretobeofassistancetothecompetitorforbasicworkassignments.Toqualifyasanapprenticethepersonmustmeetthefollowingcriteria:
• BeacurrentACFStudentCulinarianMember
• Beenrolledinanaccreditedpost-secondaryprogramorapprenticeshipprogram
Apprentices CAN
• Helpsetupandteardown,andassistinplacementofingredientsandequipment
• Placethingsintherefrigeratororfreezeranddeliverthefinishedplatestothejudges’table
• Physicallyopentheovenandinsertorremoveproductsasinstructedbythechef
• Usebasicknifeskills(peeling,dicingandcutting)inpreparationformiseenplace
• Functionasatimekeepertoenablethecheftoremainontrack
• Keepthechef’sequipmentwashedandstoredinasanitarymanner
Apprentices CANNOT
• Physicallycombineanyoftheingredientsoncethemiseenplacestageiscompleted
• Finishordecorateanyoftheplates
Note:Anapprenticeisnoteligibletoreceiveacompetitionmedalfortheirparticipation.
Community storeroomThecommunitystoreroom,fromwhichallcompetitorsmaydraw,willinclude,butisnotlimitedto,theitemsbelow.Allcompetitorsmustreceiveanexactlistofitemsavailableinthecommunitystoreroomatleasttwoweeksbeforethecompetition.Innocaseshoulditemsinthemysterybasketduplicateitemsavailableinthecommunitystoreroom.
14ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Minimummandatoryrequirementsareasfollows:
• Organizershavetheabilitytoincreasethecurrentcommonkitchen.ThisincreasemustbeapprovedbytheACFCompetitionCommitteeuponsubmittingofthecompetitionapplication.
PrODuCE
pastry Community storeroom• Organizershavetheabilitytoincreasethecurrentcommonkitchen.AnyincreasestothecommunitystoreroommustbeapprovedbytheACFCompetitionCommitteeuponsubmittingofthecompetitionapplication.
F-1MysteryBasket:Professional,IndividualTheMysterybasketwillcontain1primaryProtein,onesupplementaryprotein,twovegetables,onestarchorgrain,plusoneothermisc.item.Portionofallitemsarerequiredtobeusedonthemenu.
• Nosubstitutionsofmysterybasketitemsarepermitted.
Menu Format-4portionsofamaincourse,3portionsforthejudgesand1fordisplayandcritique.
Set-up time-15minutes
Themenuistobesubmittedtothekitchenjudgeduringorbytheendofyour15minuteset-uptimeandpreparationcanbeginimmediatelyafterthesubmissionofthemenu.
Allotted Cooking/Service Time-1hour20minutestotal-Servicewindowopensat1hourand10minutes
Allotted Service time-10minutes-Serve4portionsofyourmaincoursemenuwithin10minutes.
Clean-up-Tostartimmediatelyattheendofyourservicetime.Youwillhave15minutestocleanandclearthekitchen.
Onion
Celery
Carrots
Garlic
Tomatoes
TomatoesPaste
FreshHerbs(4varieties)
Lemons
DAiry
Butter
Cream
Eggs
Milk
STAPlES
Flour
Cornstarch
Sugar
KosherSalt
SpiceBox*(Competitor to provide)
PowderedGelatin
2TypesofVinegar
White&RedWines
Brandy
STOCkS
Chicken
Brown
DAiry
Milk
Heavycream
Unsaltedbutter
Sourcream
Eggs
PrODuCE
Oranges
Lemons
Vanillabean
ChOCOlATE PrODuCTS
Whitechocolate
Milkchocolate
Darkchocolate
Cocoapowder
FlOurS / SuGArS
All-purposeflour
Cakeflour
Breadflour
Powderedsugar
Brownsugar
Granulatedsugar
STAPlES
AlmondFlour
Vegetableoil
Cornstarch
Regularshortening
Honey
Glucose
Vanillaextract
Sheetgelatin
Bakingpowder
Bakingsoda
SpiceBox(Competitortoprovide)
Dryyeast
15ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Sample Time Schedule for Category F-1:
F-2 MysteryBasket:Professional,Individual
TheMysterybasketwillcontain2primaryProteins(onetobeseafood)andonesupplementaryprotein,threevegetables,onestarchandorgrain,plus2othermiscellaneousitems.Portionsofallitemsarerequiredtobeusedinthemenu.
• Nosubstitutionsofmysterybasketitemsarepermitted.
Menu Format-4portionseachofa2-coursemenutoincludeanappetizercourseandamaincourse,3portionsforthejudgesand1fordisplayandcritique.
Set-up time-20minutes
Themenuistobesubmittedtothekitchenjudgeduringorbytheendofyour20minuteset-uptimeandpreparationcanbeginimmediatelyafterthesubmissionofthemenu.
Allotted Cooking/Service Time-2hourstotal-Servicewindowopensat1hourand40minutes.
AllottedServiceTime-20minutes-Serve4portionsofeachcoursewithin20minutes,allowingapproximately10minutesperacourse.
Clean-up-Tostartimmediatelyattheendofyourservicetime.Youwillhave20minutestocleanandclearthekitchen.
Sample Time Schedule for Category F-2:
F-3MysteryBasket:Professional,Individual
TheMysterybasketwillcontain2primaryProteins(oneofwhichtobeseafood)andtwosupplementaryproteins,fourvegetables,onefruit,onestarchandorgrain,plus3othermiscellaneousitems.Portionsofallitemsarerequiredtobeusedinthemenu.
• Nosubstitutionsofmysterybasketitemsarepermitted.
Menu Format-4portionseachofa3-coursemenutoincludeanappetizer,asouporsaladandamaincourse,3portionsforthejudgesand1fordisplayandcritique.
setup
receive basket /start
menu due within 15 min
Window opens
Window Closes
Cleanup ends
Competitor1 8:00a.m. 8:15a.m. 9:25a.m. 9:35a.m. 9:50a.m.
Competitor2 8:30a.m. 8:45a.m. 9:55a.m. 10:05a.m. 10:20a.m.
Competitor3 9:00a.m. 9:15a.m. 10:25a.m. 10:35a.m. 10:50a.m.
setup
receive basket /start
menu due within 20 min
Window opens
Window Closes
Cleanup ends
Competitor1 8:00a.m. 8:20a.m. 10:00a.m. 10:20a.m. 10:40a.m.
Competitor2 8:30a.m. 8:50a.m. 10:30a.m. 10:50a.m. 11:10a.m.
Competitor3 9:00a.m. 9:20a.m. 11:00a.m. 11:20a.m. 11:40a.m.
16ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Set-up time-25minutes
Themenuistobesubmittedtothekitchenjudgeduringorbytheendofyour25minuteset-uptimeandpreparationcanbeginimmediatelyafterthesubmissionofthemenu.
Allotted Cooking/Service Time-3hourstotal-Servicewindowopensat2hoursand30minutes.
Allotted Service Time-30minutes-Servefourportionsofeachcoursewithin30minutesallowingapproximately10minutesperacourse.
Clean-up-Tostartimmediatelyattheendofyourservicetime.Youwillhave25minutestocleanandclearthekitchen.
Sample Time Schedule for Category F-3:
F-4MysteryBasket:Professional,Individual
TheMysterybasketwillcontain2primaryProteins(oneofwhichtobeseafood)andthreesupplementaryproteins,fourto5vegetables,twofruits,onestarchandorgrain,plus4othermiscellaneousitems.Portionsofallitemsarerequiredtobeusedinthemenu.
• Nosubstitutionsofmysterybasketitemsarepermitted.
Menu Format-4portionseachofa4-coursemenutoincludeanappetizercourse,asoupand/orsaladandamaincourse(DessertCourseisoptionalbutifincludedeliminateeitherthesouporsaladcourse),3portionsforthejudgesand1fordisplayandcritique.
Set-up Time-30minutes.
Themenuistobesubmittedtothekitchenjudgeduringorbytheendofyour30minuteset-uptimeandpreparationcanbeginimmediatelyafterthesubmissionofthemenu.
Allotted Cooking/Service Time-4hourstotal-Servicewindowopensat3hours20minutes.
Allotted Service Time-40minutes-Servefourportionsofeachcoursewithin40minutesallowingapproximately10minutesperacourse.
Clean-up-Tostartimmediatelyattheendofyourservicetime.Youwillhave30minutestocleanandclearthekitchen.
Sample Time Schedule for Category F-4:
setup
receive basket /start
menu due within 25 min
Window opens
Window Closes
Cleanup ends
Competitor1 8:00a.m. 8:25a.m. 10:55a.m. 11:25a.m. 11:50a.m.
Competitor2 8:40a.m. 9:05a.m. 11:35a.m. 12:05a.m. 12:30p.m.
Competitor3 9:20a.m. 9:45a.m. 12:15p.m. 12:45p.m. 1:10p.m.
setup
receive basket /start
menu due within 30 min
Window opens
Window Closes
Cleanup ends
Competitor1 8:00a.m. 8:30a.m. 11:50a.m. 12:30p.m. 1:00p.m.
Competitor2 8:50a.m. 9:20a.m. 12:40p.m. 1:20p.m. 1:50p.m.
Competitor3 9:40a.m. 10:10a.m. 1:30p.m. 2:10p.m. 2:40p.m.
17ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
F-5MysteryBasket:Professional,TwoMemberTeam
TheMysterybasketwillcontain2primaryProteins(oneofwhichtobeseafood)plusthreesupplementaryproteins,fourto5vegetables,twofruits,onestarchandorgrain,plus4othermiscellaneousitems.Portionsofallitemsarerequiredtobeusedinthemenu.
• Nosubstitutionsofmysterybasketitemsarepermitted.
Menu Format-10portionseachofa4-coursemenutoincludeanappetizercourse,asoupand/orsaladandamaincourse(DessertCourseisoptionalbutifincludedeliminateeitherthesouporsaladcourse),4portionsforthejudges,1fordisplayandcritique,and5forservice
Set-up Time-30minutes
Themenuistobesubmittedtothekitchenjudgeduringorbytheendofyour30minuteset-uptimeandpreparationcanbeginimmediatelyafterthesubmissionofthemenu.
Allotted Cooking/Service Time-4hourstotal-Servicewindowopensatthreehoursand20minutes.
Allotted Service Time-40minutes-Servetenportionsofeachcoursemenuwithin40minutesallowingapproximately10minutesperacourse.
Clean-up-Tostartimmediatelyattheendofyourservicetime.Youwillhave30minutestocleanandclearthekitchen.
Sample Time Schedule for Category F-5:
FP-1PastryMysteryBasket,Professional,Individual
Themysterybasketwillcontain2freshfruits,1fruitpuree,2nuts,1specialtydairyitem,and1flavoragentsuchasaherb,spice,extract,commercialflavoring,orliqueur.PortionsofAllitemsarerequiredtobeusedinthemenu.
• Nosubstitutionsofmysterybasketitemsarepermitted.
Menu Format-4portionseachofahotdessert,4portionsofacolddessert,and1decorated8inchtorte/cakeinanyshape,3portionseachofthehotandcolddessertswillbeforthejudgesandonefordisplayandcritiqueandthecakewillbepresentedwholeforthejudges
Set-up time-30minutes
Themenuistobesubmittedtothekitchenjudgeduringorbytheendofyour30minuteset-uptimeandpreparationcanbeginimmediatelyafterthesubmissionofthemenu.
Allotted Cooking/Service Time-4hourstotal-Servicewindowopensat3hoursand20minutes.
Allotted Service time-40minutes
• 1-10minutes-Servethecake.
• 10-25minutes-Servefourportionseachofthehotorcolddessert.
• 26-40minutes-Servefourportionseachofthehotorcolddessert.
setup
receive basket /start
menu due within 30 min
Window opens
Window Closes
Cleanup ends
Competitor1 8:00a.m. 8:30a.m. 11:50a.m. 12:30p.m. 1:00p.m.
Competitor2 8:50a.m. 9:20a.m. 12:40p.m. 1:20p.m. 1:50p.m.
Competitor3 9:40a.m. 10:10a.m. 1:30p.m. 2:10p.m. 2:40p.m.
18ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Clean-up-Tostartimmediatelyattheendofyourservicetime.Youwillhavethirtyminutestocleanandclearthekitchen.
Sample Time Schedule for Category FP-1:
FP-2PastryMysteryBasket:Professional,Two-MemberTeam
TheMysterybasketwillcontain3freshfruits,1fruitpuree,2nuts,2specialtydairyproduct,1chocolateproduct,and2flavoragentssuchasaherb,spice,extract,commercialflavoring,orliqueur.Portionsofallitemsarerequiredtobeusedinthemenu.
• Nosubstitutionsofmysterybasketitemsarepermitted.
Menu Format-4portionseachofahotdessert,4portionsofacolddessert,and1decorated8inchtorte/cakeinanyshape,4varietiesofpetitfourswithfourportionsofeach(weightshouldbebetween6-14grams),3portionseachofthehotandcolddessertswillbeforthejudgesandonefordisplayandcritique,thecakewillbepresentedwholeforthejudges,3portionsofthepetitfourswillbeforthejudgesandoneportionofeachfordisplayandcritique.
Set-up time-30minutes
Themenuistobesubmittedtothekitchenjudgeduringorbytheendofyour30minuteset-uptimeandpreparationcanbeginimmediatelyafterthesubmissionofthemenu.
Allotted Cooking/Service Time-4hourstotal-Servicewindowopensat3hoursand20minutes.
Allotted Service time-40minutes
• 1-10minutes-Servethecake.
• 11-20minutes-Servethepetitfours.
• 20-30minutes-Servefourportionseachofthehotorcolddessert.
• 30-40minutes-Servefourportionseachofthehotorcolddessert.
Clean-up-Tostartimmediatelyattheendofyourservicetime.Youwillhavethirtyminutestocleanandclearthekitchen.
Sample Time Schedule for Category FP-2:
setup
receive basket /start
menu due within 30 min
Window opens
Window Closes
Cleanup ends
Competitor1 8:00a.m. 8:30a.m. 11:50a.m. 12:30p.m. 1:00p.m.
Competitor2 8:50a.m. 9:20a.m. 12:40p.m. 1:20p.m. 1:50p.m.
Competitor3 9:40a.m. 10:10a.m. 1:30p.m. 2:10p.m. 2:40p.m.
setup
receive basket /start
menu due within 30 min
Window opens
Window Closes
Cleanup ends
Competitor1 8:00a.m. 8:30a.m. 11:50a.m. 12:30p.m. 1:00p.m.
Competitor2 8:50a.m. 9:20a.m. 12:40p.m. 1:20p.m. 1:50p.m.
Competitor3 9:40a.m. 10:10a.m. 1:30p.m. 2:10p.m. 2:40p.m.
19ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
General Guidelines for Category f and fp• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsandnutritionalvalues.
• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.
• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.
• Usecorrectcooking,presentationandflavorcombination.
• Dressingtherimsofplatesresultsinanunacceptableappearance.
• Meatshouldbecarvedproperlyandcleanly.
• Fruitsandvegetablesmustbecutorturneduniformly.
• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.
• Propercolor,presentationandflavorcombinationsshouldbedisplayed.
• Demonstrateclean,crispworkmanship.
FMh MarketMysteryBasket/HealthyMysteryBasket:Professional,Individual
Thisuniquecompetitionformatisidealforstrengtheningtheestablishedalliancewitharegistereddietitian.ThecompetitormustdemonstrateknowledgeofHealthyCookingprinciplesthroughthedevelopmentandpreparationofafour-coursemeal.Theobjectiveistomeetthroughthepreparationofthemeal,soundnutritionalprinciples,afocusonbalance,properportionsize,andthecorrectuseofsalt,fatsandsugars.Themasteryofhealthycookingprincipleswillbeassessedintheformulationofthemenuanditscomponents.
ThisisamodifiedversionofcategoryFbutgeneralcompetitionrulesforcategoryFwillapply.
Themarketmysterybasketwillcontain3primaryProteins(oneofwhichtobeseafood)andtwosupplementaryproteins,4vegetables,threefruits,onestarch,onelegume,onegrain,plustwolettuceitems.PortionsofAllitemsarerequiredtobeusedonthemenu.
• No substitutions of market mystery basket items are permitted.
Themysterybasketingredientsaredeterminedbytheleadjudgeandemailedtothecompetitorsbytheshowchairnolaterthantwoweekspriortothecompetition.
Menu Format-4portionsofafour-coursemealtoincludeahotappetizerorsoup,salad,entrée,anddessert,3portionsforthejudgesandonefordisplayandcritique.
• Thetotalcaloricvalueofthemealshouldnotexceed1000kcal.Thebalanceshouldbe15–20percentprotein,45–60percentcarbohydratesand25–30percentfat.
Set-up Time-30minutes.
Menuandrecipebookletsaretobesubmittedatthebeginningoftheset-uptime.
Allotted Cooking/Service Time-4hourstotal-Servicewindowwillopenat3hoursand20minutes.
Allotted Service time-40minutes-Serve4portionsofeachcoursemenuwithin40minutesallowingapproximately10minutesperacourse.
Clean-up-Tostartimmediatelyattheendofyourservicetime.Youwillhave30minutestocleanandclearthekitchen.
2 0ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Sample Time Schedule for Category FMh:
setup
receive basket /start
menu due within 30 min
Window opens
Window Closes
Cleanup ends
Competitor1 8:00a.m. 8:30a.m. 11:50a.m. 12:3p.m. 1:00p.m.
Competitor2 8:50a.m. 9:20a.m. 12:40p.m. 1:20p.m. 1:50p.m.
Competitor3 9:40a.m. 10:10a.m. 1:30p.m. 2:10p.m. 2:40p.m.
General Guidelines for Category fmh• Fourcookingmethodsandfourclassicalcutsaretobedisplayedinthemenuexecution.
• Competitorswillsubmit4recipebookswiththemenu,recipes,picturesandnutritionalanalysisforeachcourseatthestartofthecompetition.
• Nutritionalanalysismustbeconfirmedandcompletedbyaregistereddietician.Confirmationmustbepresentedintheformofa“letter”statingthatthemealplanwasevaluatedforoverallnutritionaladequacyandmeetsthenutritionalguidelinesrequiredforthecompetition.Also,indicatewhichsoftwareprogramwasusedfortheanalysis.Thisshouldallbeincludedinthemenuandrecipebooklet.
• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedish•Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.
• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.
• Usecorrectcooking,presentationandflavorcombination.
• Dressingtherimsofplatesresultsinanunacceptableappearance.
• Meatshouldbecarvedproperlyandcleanly.
• Fruitsandvegetablesmustbecutorturneduniformly.
• Propercolor,presentationandflavorcombinationsshouldbedisplayed.
• Demonstrateclean,crispworkmanship.
Category G — edible Cold food, professional, individualTheconceptofanediblecold-fooddisplaydemands,inessence,thesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment.
• Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored.
• Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines.
• Allfinishedproductsaretobekeptat40°Forbelow,withoutinterruptionuntiltastedandevaluated.
• Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment.
• Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen(CategoryF).
• Allproceduresmustbestrictlymonitored.
• Showorganizerswillneedtoallowtwodaysforthiscompetition.
2 1ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
requirementsChooseoneoptionineitherthecookingorpastryrequirement.
Cooking
• Onecoldbuffetwithappropriatesalads,garnitures,andsaucesfor8-10portions
OR
• Horsd’oeuvresplatterwith6varietieswith8-10portions
Pastry
• Onepresentationofindividuallypreparedpastries,fivevarietieswithsixportions(weightof50-75gramseach)ofeachvariety
OR
• Onepresentationoffancycookies,chocolates,orpetitefourswithfivevarietieswithsixportions(weightof6-14gramseach)ofeachvariety
schedule DayOneSchedule:12hours
• Menudevelopment
• Marketbasketissued
• Kitchenandstationassignment
• Displaytimeassignment
• 7-11hoursofproctoredmiseenplace,preparationandcookingtime
DayTwoSchedule:4hours
• Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime
General Guidelines for Category G• Propersanitationandfoodhandling
• Workinanorganizedmanner.
• Propercookingtechniques
• Useappropriateserviceplatters.
• Propersequentialslicingandlayout
• Gooduseoftimeanddisplayontime
• Recipestruetolabeling
• Rightnumberofpiecesonplatter,(mainandgarnish)
• Harmoniousdesignsandflavors
• Appetizing
• Presentationontheplatterwithstronglines
• Variationoftechniques
• Variationofshapesanddesign
• Properaspicandstrength
• Aspictobeclearandbubblefree
• Craftsmanshipanddegreeofdifficultywillbetakenintoconsideration.
• Portionsize
2 2ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Category h — ice Carving, professional
hd ice Carving showpiece“IceCarving”showpiecewillbepreparedpriortothecompetitionandbroughttothecompetitionareafordisplay.
• Oneblocks(300lbs.each)
• Mustprovideownicepan.
• 6footdisplaytablewithadequatesupport
• Pleasekeepsafetyinmindduringassemblyanddisplaytime.
live actionLiveActionIcecarvingisanexcitingcategorywhereculinariansandartistsmingle.Therearefivedifferentsub-categories,dependingonthenumberofcarversandtheamountoficetobecarved.
h-1 —SingleBlockIndividualFreestyle
• Individual
• Oneblock(300lbs.)
• Threehours
h-2 —TwoBlocksIndividualFreestyle
• Individual
• Twoblocks(300lbs.each)
• Fourhours
h-3 —MultipleBlocks,Two-MemberTeamFreestyle
• Two-MemberTeam
• Threeblocks(300lbs.each)
• Threehours
h-4 —MultipleBlocks,Three-MemberTeamFreestyle
• Three-MemberTeam
• Fiveblocks(300lbs.each)
• Threehours
h-5 —ExhibitionCarving
• Two-MemberorThree-MemberTeamfreestyleasdeterminedbytheShowChair/Organizer
• 15–20blocks(300lbs.each)
• 48-hourtimelimit
• OutdoorSetting
• Inexhibitioncarving,onehelpermaybeusedbyeachcompetitor.Thehelpermustregisterwiththecompetitorandsignallwaivers.Thehelpercanhandletheiceandtools,butmaynotaltertheiceinanyway.
General Guidelines-live action ice Carving
General information• LiveActioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectators.
• Thefirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudges.Competitorswhoreceiveasecondwarningwillbedisqualified.
2 3ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
• Allcompetitioniceistobecarvedonthepremises,withinaspecifiedtimelimit,andonlybythecompetitorwhoenteredthecategory.
• Nohelpersareallowedforindividualorteamfreestylecompetitions.
• Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48”x48”andhaveadequatestabilityandbraces.
• Thedecisionofthejudgesisfinal.
• Theleadjudgeisresponsibleforconductingthecarvers’meetingbeforethestartofthecompetition.Theshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficials,helpers,etc.tothecompetitors.
platforms for Carving• Theplatformsshouldbenon-skid,preferablywood.Woodpalletsarereadilyavailableinanyconventionarea.Exteriorgradeplywood½”x4’x8’willcovertwopallets.
• Eachcarverwillneedaminimumoftwopallets,coveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether.
• Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthreemanteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneously.Sincemostcompetitionshavebothsingleandteamevents,thisshouldbethestandard.
• Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooring;plasticsheetingonflooringisdangerousandthusnotacceptable.
power supply• Thepowersupplymustbeadequatelygrounded.Thepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor).
• Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater.
• Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart.
lighting• Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators.
drainage• Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident.
• Theshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloor.Assistantswillcleartheareaofanyicedebrisandkeeptheareaclean.
Judges panel• Thejudges’panelshouldhaveaminimumofthreejudges,experiencedicesculptorsandartist(s),andatleastoneACF-approvedice-carvingjudge.Itisalwaysadvisabletoencouragetheuseofjudgesfromoutoftown,particularlyfortheleadjudgeposition.
• Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawards,butshouldnotbepartoftheofficialscore.
• Theleadjudgeshouldbeindicatedonthescoresheets;heorsheshouldbeaccomplishedinthefieldoficecarving.
• Themembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudging.ThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions.
24ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
safety Guidelines• Protectiveclothing
• Steel-toedboots
• SafetyglassesORfaceshields
• Gloves—coldweatherprotection
• Noloosescarves,etc.
• Earplugs
• Electricalequipment,grounded
• Properlifting,movingoficeblocksandfinishedpiecesweighing300–400pounds
• Adequatedrainage
authorized ice Carving tools• Icetongs
• Handsaws
• Chainsaws*
• Steamwand
• Tablewithcircularsaw*
• Dremel*
• Router*
• Alcohol/propaneburners
• Drawknife
• Largecompass
• String
• Woodruler
• Extrabars
• Largeflatchisels,longhandle.
• Mediumflatchisels,longhandle
• Smallflatchisels,longhandle
• LargeV-chisels,longhandle
• SmallV-chisels,longhandle
• Roundinsidecut
• Roundoutsidecut
• Levelcarpenters
• Dividers
• 5-prongshaver
• Icepick
• Sparechains–new
*Powertoolsonly.
2 5ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
show organizer’s responsibilities• Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplication,andissuethesamewaivertoeachhelper,apprentice,orpersonswhowillbeintheworkingareas.ThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccur.Thiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion.
• Securenecessarymaterialsforthesetupandconstructionoftheworkareas,adequatepowersupply,drainage,lighting,etc.,specificationsareoutlinedherein.
• Arrangeforpersonneltoemceetheevent,talktotheaudience;provideanofficialtimeclockvisibletoallcompetitors,propersignageforthecompetitorsandtheirestablishment,aswellasascoreboardtopostthecompetitorsfinalscores.
• Providestafftoassistthejudgesintotaling,averagingscores,preferablywithcalculatorsorcomputerstoensureaccuracy.
ACF Professiona l Compet i t ion Manual | Rev ised Januar y 20162 6
Category K–Contemporary hot food, professional, individualkC -ContemporaryCooking
• Competitorsarerequiredtopreparefourportionsofafinishedentréeplatebaseontheproteinchoice.
• Theproteinmustbefabricatedinthekitchenandportionedforfourservings.
• Theentréeplateshouldhavetheappropriateaccompaniments,garnishes,andsauces.
• Thecompetitorshave15minutesforset-up,60minutestofabricateandcook,10minutesforplate-upand15minutesforclean-up.
• Ofthefourportions,threeareforthejudges,andoneisfordisplayandcritique.
protein options (choose one):• WholeBone-inRockCornishGameHen–1-1½pounds
• WholeBone-inChicken–2½-3pounds
• WholeBone-inDuck–5-6pounds
• GameBirds–1-1½poundpheasant,quail(s),squab(s,)partridge(s)orupto2½poundguineafowlusingthewholeorpartofthebird
• Bone-InPorkLoin(chinebonemayberemovedbeforethecompetition)–otherporkcutsmaybeincludedinthedish.
• Bone-InVealLoinorRack(chinebonemayberemovedbeforethecompetition)–othercutsmaybeincludedinthedish.
• Bone-InLambLoinorRack(chinebonemayberemovedbeforethecompetition)–othercutsmaybeincludedinthedish.
• Bone-InGame(Venisonrack,loin,chinebonemayberemovedbeforethecompetition)–othercutsmaybeincludedinthedish.
• WholeRabbit–usingthelegandatleastoneothercut.
• 1-2poundLiveLobster.Othercrustaceans/mollusksmaybeincorporatedwiththis.
• WholeFlatorRoundFish(2½to4pounds).Fishcanbeevisceratedandscaled,buttheheadmustremainonwhenbroughtin.
Organizershavetheoptiontopreselectaspecificproteinfromthechoicesaboveandthatinformationshouldbeavailablewhentheshowcategoriesareannounced.AdditionalproteinchoicesnotonthelistwillalsobeallowedbuttheorganizersmustobtainpriorapprovalfromtheCulinaryCompetitionCommittee.
General Guidelines for Category KC• Competitorsmustprovideatleastfourjudges’packetsthatinclude:recipes,allingredientsandacompletediagramoraclear,close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthecompetition.
• Competitorsmustbringtheirownfood,tools,cookwareandchina.
• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefish,meats,etc.).
• CompetitorswishingtobringinPre-fabricatedandmarinatedproteinsmustdemonstratetheentireprocessinthepropersequenceduringthecompetition.Anypersonnotfollowingtheseguidelineswillbedisqualified.
• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.
Chapter 3CONtEmPORARy COmPEtIt ION GuIdELINES
2 7ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
• Noadvancepreparationorcookingisallowed.
• Cleanedandpeeledmirepoixingredientsareacceptable.
• Choppedherbs,shallotsandgarlicareacceptable.
• Vegetablescanbepeeledandsaladsmaybecleanedandwashed,butnotcutorshapedinanyform
• Beansmaybepre-soaked.
• Nofinishedsoupsorsaucesareallowedbutbasicstocksmaybebroughtin.Noclarifiedconsommésareallowed.
• Thefollowingready-madedoughmaybebroughtin:brik(brick),puffpastryandfilo(phyllo).
• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.
• Pullmanloaves,breads,anddumplingwrapperswillbepermitted.
Category Kp - Contemporary patisserie, professional, individualkP-1 -Hot/WarmPlatedDessert
• Competitorswillpreparefourportionsofahot/warmdessertoftheirchoice.
• Competitorshave15minutesforset-up,60minutestocook,10additionalminutesforplatingand15minutesforclean-up.
• Ofthefourportionsprepared,threeareforjudges’tastingandoneisfordisplay/critique.
kP-2 -ComposedColdPlatedDessert
• Competitorswillpreparefourportionsofacomposedcolddessertoftheirchoice.
• Competitorshave15minutesforset-up,90minutestocook,10additionalminutesforplatingand15minutesforclean-up.
• Ofthefourportionsprepared,threeareforjudges’tastingandoneisfordisplay/critique.
General Guidelines for Category Kp• Competitorsmustprovideatleastfourjudges’packetsthatinclude:recipes,allingredientsandacompletediagramoraclear,close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthecompetition.
• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.
• Noadvancepreparationorcookingisallowed.
• Cookedicecreambasesand/orsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite.
• Nofinishedsaucesareallowed.
• Thefollowingready-madedoughmaybebroughtin:brik(brick),puffpastryandfilo(phyllo)dough.
• Commercialpureesmaybescaledandusedasaningredientbuttheymustbebroughtinunalteredfromtheiroriginalpackaging.
• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.
• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparationormaybeneededinvaryingamounts(i.e.,wholefruits,flourfordusting,eggsforeggwash).
• Competitorsmustbringtheirownfood,tools,cookwareandchina.
• Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirements;however,freezersarenotprovided.
• Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted.
2 8ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Kitchen station requirements for KC and KpWhileallcompetitorsmaybeworkinginthesamekitchen,eachmustbeprovidedwithhisorherownworkstation.Eachstationmustincludethefollowing:
• Adequateworktable
• Smalloven;convectionorconventional
• Cooktop,minimumtwoburners,induction,electric,orgas
• Cuttingboards
• Sinkwithrunningwater,maybeshared
• Accesstorefrigeration,maybeshared
• Powersupply,fouroutletsperstation
• Cubedice,icesupply
• Garbagereceptacles
• Hotandcoldwatersanitationstationinimmediatevicinity
• Tomaintainsanitation,brooms,mops,papertowels,plasticwrap,foil,bleachandbuckets
• Largeclockincompetitionareaforaccuratetimekeeping
• Marbleslab**
• Kitchen-Aid-typemixer**
**Thisequipmentappliestopastrykitchensonly.
Judges’ table requirements for KC and KpJudgesforCategoryKCandKPwilltasteandscorecompetitorsinthekitchen.Theywillneedthefollowingitems:
• Silverware
• Napkins
• Water
• Clipboards
• Notepads
• Pencils/pens
• Calculator
• Stapler
• Acompetitorstagingareaforingredientcheck-inbythejudges
• Copiesofjudges’packets,afullsetfromeachcompetitor,foreachjudge
• Completestartingtimeschedules
• Alltasteandskill-basedscoresheetsandtallysheetscompletedwithallcompetitorinformation,preparedforthejudges
• Scorekeeperstoassistjudges
• Anapprentice/runnertocleardirtydishes,refillwaterandreplacesilverwareandnapkinsasneeded
2 9ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Sample Time Schedule for Category kC and kP-1
kG -Green,Sustainable,andLocalFoodCooking
• Competitorsarerequiredtopreparefourportionsofafinishedentréeplatefeaturingsustainableandlocalfoods.
• TheLeadJudgewillchooseandannounceatleastfourweeksinadvanceofthecompetition,1-proteinitem,1-secondaryproteinitem,1-starchorgrain,andtwovegetables.Theseitemswillfallwithintheguidelinesofbeingsustainableandlocal.
• Inaddition,competitorswillbegivena$6.00tokenand10minutestoshopforanadditionalitematthevenue.Ifthisisnotaviableoption,thentherewouldbeamysteryfruitorvegetablethatwillberevealedatthecompetitionanditmustbeincorporatedintothemenu.
• Theproteinsmustbefabricatedinthekitchenandportionedforfourservings.
• Theentréeplateshouldhavetheappropriateaccompaniments,garnishes,andsauces.
• Thecompetitorshave10minutesforshopping(ifthisisnotaviableoption,themysteryfruitorvegetablewouldberevealedatthistimeandthecompetitorswouldproceedtotheset-uppartofthecompetition),15minutesforset-up,60minutestofabricateandcook,10minutesforplate-upand15minutesforclean-up.
• Ofthefourportions,threeareforthejudges,andoneisfordisplayandcritique.
objectives:• Promotetheuseofsustainable/localfoodsamongstchefs.
• Ignitetheexcitementandpassionforusingsustainable/localfoodsinbothcompetitorsandthepublic.
• Bringtheculinarycompetitiontopublicvenuessuchasfarmermarkets,foodco-ops,grocers.
• Helpfosterrelationshipsbetweenchefsandthefarmers,ranchers,andfisherman.
• GivetheACFgreatervisibility,recognition,andrelevance.
• Makethecompetitionpractical,affordable,(andfun)toorganizeandhost.
defining sustainable and local• SustainableFood:Sustainabilityrestsontheprinciplethatwemustmeettheneedsofthepresentwithoutcompromisingtheabilityoffuturegenerationstoleadhealthyandnourishedlives.Hencefoodwhichisgrownsustainablymustnaturallyadheretoscientificallyacceptedstandardsofminimumharmtotheenvironment,fairwagesforworkers,andminimumuseofharmfuladditives.
• LocalFood:Theterm“localfood”commonlyreferstofoodthatisraisedorgrownwithinaprescribedgeographicdistancefromtheconsumptionofthefood.However,sincethereisn’tacommonlyacceptedmeasureofthisdistance(100milesbeingthemostcommonlyaccepteddistance),forthesakeofthiscompetitioncategory,wewilladoptthedefinitionoflocaltomeanthelargerofthefollowingtwo:100milesor“withinthestate.”
setup receive basket /start
Window opens
Window Closes
Cleanup ends
Competitor1 8:00a.m. 8:15a.m. 9:15a.m. 9:25a.m. 9:40a.m.
Competitor2 8:15a.m. 8:30a.m. 9:30a.m. 9:40a.m. 9:55a.m.
Competitor3 8:30a.m. 8:45a.m. 9:45a.m. 9:55a.m. 10:10a.m.
Competitor4 8:45a.m. 9:00a.m. 10:00a.m. 10:10a.m. 10:25a.m.
Competitor5 9:00a.m. 9:15a.m. 10:15a.m. 10:25a.m. 10:40a.m.
3 0ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
General Guidelines for Category KG• Competitorsmustbringtheirownfood,tools,cookwareandchina.Nofooditems(exceptforthemysteryfruitorvegetable)willbeprovidedtothecompetitorsattheshow.
• Competitorsmustprovideatleastfourjudgespacketsthatinclude:recipes,allingredientsandacompletediagramoraclear,close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthecompetition.
• Thepacketsshouldalsoincludethereceiptsandinvoicesfortheproteins,starches,grains,vegetablesbroughtintotheshowbycompetitors.Thisisinordertovalidatetheuseofsustainable/localfoods.Theingredientslistmustincludethefarmnameoralocationforseafood.
• Theingredientswillideallybesourcedfromornearthevenueofthecompetition.CompetitorsareboundbyanHonorCodewhichassumesthatthesourcesoftheingredientsasstatedbythereceipts/invoicesareaccurateandverifiable.Itshouldbestressedthatthemainingredientsmustbesustainableandlocal.Theorganizersrealizethatverifyingsustainabilityisoftenverydifficult,soitisuptothecompetitorstoensurethattheminimumstandardsofsustainabilityasdefinedearlieraremet.
• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefish,meats,etc.).
• CompetitorswishingtobringinPre-fabricatedandmarinatedproteinsmustdemonstratetheentireprocessinthepropersequenceduringthecompetition.Anypersonnotfollowingtheseguidelineswillbedisqualified.
• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.
• Noadvancepreparationorcookingisallowed.
• Cleanedandpeeledmirepoixingredientsareacceptable.
• Choppedherbs,shallotsandgarlicareacceptable.
• Vegetablescanbepeeledandsaladsmaybecleanedandwashed,butnotcutorshapedinanyform.
• Beansmaybepre-soaked.
• Nofinishedsoupsorsaucesareallowedbutbasicstocksmaybebroughtin.Noclarifiedconsommésareallowed.
• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.
• Pullmanloaves,breads,anddumplingwrapperswillbepermitted.
• Asacompetitor,youwillrepresenttheculinaryprofessioninpublic,therefore,Competitorsmustwearprofessionalattireincludingchefuniform,chefhatandapronandproperworkshoes.
Kitchen station requirements for KG• 1eightfoottablewith2butaneburnersandadditionalfuel
• Noelectricalorbatteryoperatedequipmentwillbeallowed.
• Noovenswillbeavailable.
• Competitorswillbeallowedtobringonechafingdishiftheydesire.
• Itishighlyrecommendedthatcompetitorsbringasmallcoolerandicetokeeptheirproteinsandfoodatoptimaltemperatures.
• Garbagereceptacles
• Accesstopotablerunningwaterorbottledwater
• Brooms,mops,papertowels,sanitationsolutionandbuckets,andsanitationsupplies
31ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Judges’ table requirements for KGJudgesforCategoryKGwilltasteandscorecompetitorsinthekitchenorinanearbydesignatedarea.Theywillneedthefollowingitems:
• Silverware
• Napkins
• Water
• Clipboards
• Notepads
• Pencils/pens
• Calculator
• Stapler
• Acompetitorstagingareaforingredientcheck-inbythejudges
• Copiesofthejudges’packets,afullsetfromeachcompetitor,foreachjudge
• Completestartingtimeschedules
• Alltasteandskill-basedscoresheetsandtallysheetscompletedwithallcompetitorinformation,preparedforthejudges
• Scorekeeperstoassistjudges
Category W — Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapproval.AnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEH’sareawarded.
Thestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetition,andmustbesubmittedafullfourmonthsbeforethecompetition.Thedescriptionmustincludethefollowinginformation:
• Indicatewhetheranindividualorteamcategory;ifateamcategory,indicatehowmanyteammembers
• Numberofportions
• Numberofcourses
• Timeframe
• Useofanyspecialorrequiredingredients
Note:Foracustomizedindividualcategory,competitorsarerequiredtoprepareatleastfourportionsofafourcoursemenu.Foracustomizedteamcategory,teamsmustprepareaminimumofeightportionsofafourcoursemenu.
ACF Professiona l Compet i t ion Manual | Rev ised Januar y 20163 2
ACFapprovesapproximately100culinarycompetitionseachyear,rangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors.
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitions.Thissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements.
ForACFtosanctionaculinarycompetition,thenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandards.Inaddition,theapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition.
TohaveaculinarycompetitionsanctionedbyACF,therearethreebasiccriteriathatmustbemet:
1. ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding.
2. Thecompetitionmustadheretotheguidelinesasdescribedinthismanual,includingcategoryrequirements,awardsystemandjudgingcriteria.
3. Thejudge’spanelmustincludeaminimumofthreeACF-certifiedculinaryjudges,oneofwhommusthaveinternationalshowexperience,andonepastrychef,ifnecessary.
there are five phases to planning and hosting a successful competition. they are:
phase one: pre-planningHostingacompetitionisafunandexcitingopportunity,butittakesplanningandteamworktomakeithappen.Herearesomethingsyourchapterneedstoconsider:
• Isyourchapterwillingtohostacompetition?
- Chaptersacceptallfinancialliabilitywhenhostingashow.
- Createabasicbudgetofanticipatedrevenuesandexpenses.
- Isthereenoughvolunteersupport?
• Decideonthetypeofshow.
- Whatfacilitiesareavailableforhost-site?
- Whatdatesisfacilityavailable?
• Determinewhatcategorieswillbeoffered.
- Understandthedifferentcategories.
- Considerthespaceandlogisticalrequirementsforeachcategory.
• Whatresourcesarerequired?
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses?
• Taskdelegation.
phase two: application processGreat!Yourchapteriscommittedtohostingacompetition,nowit’stimetostarttheapplicationprocess.
Step 1 —SubmitcompletedapplicationpackagetoACF’snationalofficeatleastfourmonthspriortothefirstdayofthecompetition.Acompletedapplicationpackageincludes:
• Completedapplicationform;signedbybothchapterpresidentandshowchair
Chapter 4COmPEtIt ION ORGANIzAtION
3 3ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
• LettersofcommitmentfromthreeACF-certifiedjudges.AcurrentlistofACF-certifiedjudgescanbefoundontheWebsite.AppointaLeadJudge.
• Judgesprotocolletter
• Checkorcreditcardforapplicationfee,currently$400(Applicationsreceivedlessthan60dayspriortocompetitionwillincuranadditional$100rush-fee.)
• Worldchefscompetitionsanctioningisanadditionalchargeof$200andmustbeincludedatthetimetheACFcompetitionapplicationandfeeissubmittedtothenationaloffice.OnlyifthehostpropertyselectstohostaWorldchefssanctionedcompetitionthenitisrequiredtohaveatleastONEWorldchefsapprovedjudge.
Step 2 –Oncethecompletedpackageisreceivedandverifiedbythenationaloffice,thecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge.
Ifapprovalisgranted,theshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACF’sWebsiteandTheNationalCulinaryReview(NCR).Competitionswillnotbeposteduntilapprovalisreceived.
Ifthecompetitionisnotapproved,anexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas.
Note:Incompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetition,maynotappearinNCR,andwillreceivelimitedexposureonACF’sWebsite.
phase three: planning and organization processTheCompetition&AwardsAdministratorisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccess,fromtheplanningstagesthroughtheawardingofmedals.
Communication –Theshowchairmuststayincontactwithalljudges,especiallytheleadjudge.Letthemknowifthereareanychangestocompetitiondaysortimes.Givethemanideaofthenumberofcompetitorsexpected.Providethemwithalllogisticalinformationregardingtheirparticipation.
Judges Protocol –Judgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshow.Itisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecovered.
Itisanticipatedthefollowingexpenseswillbecovered:
• Lodgingaccommodations,ifneeded
• Meals
• Transportation
• Mileagereimbursement
• Stipends,ifapplicable
Theprotocollettermustincludethefollowinginformation:
• Maincontactinformation
• Whatexpensesarecovered,bespecific
• Howexpenseswillbehandledorreimbursed
Awards Ceremony –Decideifmedalswillbeawardedattheshoworafterthefact.Chapterswishingtoordermedalsinadvancemustsubmitanorderformandpayment.Ifpayingbycreditcard,adepositof50percentofthetotalcostofmedalsisrequired.Ifpayingbycheckormoneyorder,paymentinfullisrequired.Ifapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetition,arush-feewillapply.
3 4ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Organization –Everyeventrequiresanorganizationalstructure,butthereisno“standard”organizationalstructureforculinarycompetitions.Whatworksforonechaptermaynotworkforothers,dependingonpersonalities,talentandexperienceavailable.Teamworkisusuallythekeytosuccess.
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem.
Chapter President
• Overallresponsibilityforconductofthecompetitionandactionsofthechapter
• Signsapplication/authorizeschaptersponsorship
• Determinesformatandextentofcompetitionandchapterabilitytosupport
• Appoints/directstheshowchair
• Ensurespost-competitionfollow-up
• Awardpayment/presentations
• Judgestravel/perdiempayments
• Facilityinvoices/billspaid
Show Chair
• Reportstochapterpresident
• Acquiresjudges.
• Mainpointofcontactinternallyandexternally
• Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
• Appoints/directsassistants,asnecessary
kitchen Manager
• Reportstoshowchair
• Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
• Mainkitchenareasafetysupervisor
• Arrangesfirewatchesandotherfacilitysafetyrequirements
• Monitorsandrefreshesjudges’tastingequipmentandrefreshments
Lead Judge
• ItisrecommendedthatthePotentialLeadJudgehaveaminimumof5yearsofexperienceasanACFCertifiedCulinaryJudge.
• Conductsmeetingswithcompetitors,showchairandjudgespriortocompetition
• Inspectsthecompetitionsitebeforethestartofthecompetitionasforproperset-upandminimumrequirements
• Makessurethatproperscoresheetsareused
• Critiquesareconductedinthemostprofessionalmannerbythejudgingteaminminimumgroupsoftwo.
• Monitorsscoringconsistencyandexecutionofcompetitionrules
• Makesuretheproperprofessionaldresscodeismaintainedamongstcompetitors,judges,showchairandassistants.
3 5ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
• Finaltallysheetsarereviewedandsignedoffbyalljudges.
• Settlesdisputesandclarifiesanyandallissuesneedingattention
• DesignsMysteryboxingredientsforcategoryFaheadoftime(inconjunctionwiththeshowchair)
• LeadjudgereportispreparedandsentofftoACFcompetitionadministratorwithin10days.
Protocol Manager
• Reportstoshowchair
• EnsuresVIPs/judgesaresupportedandcaredforinapropermanner
• Transportation/pick-ups
• Adequatelodging/meals
• Perdiemsupport
• Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistant
• Reportstoshowchair
• Ensuresdetailsofcompetitionarepublished/distributedtotargetaudienceandcompetitors
• Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistant
• Reportstoshowchair
• Coordinatesapplications/registrationforshowparticipation
• Supportsjudgesduringcompetition
• Assignsscorekeepingassistants,starters,timekeepers
• Providesscoresheets
• Tabulatesandverifiesscoring
• Scoresshouldbekeptconfidentialuntiltheawardsceremony,sobesuretoappointsomeonewithdiscretion.Also,considertheappearanceofaconflictofinterestwhenselectingthescorekeeper.
• Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase four – Competition dayThedayofthecompetitionhasfinallyarrived,andit’stimetoputallyourplansintoaction!Thisisalsothebusiestdayfortheshowchair,sohereareafewthingstoremember:
• On-sitecontactforpower,gas,etc.
• Scoresheetsareready.
• Scorekeeper
• Judges’roomisset.
• Awardsceremony
• Hospitality
Note:RememberthatonlytheCulinaryCompetitionCommitteeChairhastheauthoritytoapproveacompetitionorcategory.Addingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetition.Ifscoresheetsaresubmittedforcategoriesnotpreviouslyapproved,noCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors.
3 6ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
phase five – follow-upFinishingstrongisimportant!Compilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodoso.
Thefollowingitemsmustbeincludedinthereturnpackage:
• Judges’summaryscoresheets,signedbyallthejudges(Donotsendtheindividualjudges’scoresheets.Thehostchaptershouldretainthoserecordsforthreeyears.)
• Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetition,donotholdontoforandfuturecompetitions–eachcompetitionisrequiredtohaveitsownmedalorder.)
• Competitorinformationsheets
• Leadjudgereport
• Showchairreport
• Competitorandcoachcritiqueofjudgesforms,ifany
ACF Professiona l Compet i t ion Manual | Rev ised Januar y 20163 7
Chapter 5COmPEtIt ION SCORING & CRIt IquES
Inculinarycompetitions,thereisgreatvalueinthepreparationofthedisplayand,butitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitions.Therearetwoareasofassessment:thecritiqueandthescore.
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperienced,trained,approvedculinaryjudges.Inthelearningprocess,thereisnosubstituteforaprofessional,constructivecritique,deliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague.Critiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewing.Thisallowsprivacyforthejudgeandthecompetitortodiscussthedisplay.Allcritiquesforprofessionalsaretobedoneinprivateandnotinpresenceofotherprofessionals.Also,byhavingthecritiqueassoonaspossibleaftertheviewingbythejudges’panel,thedisplayisstillfreshinjudges’mindsandthecritiquecanbemoreaccurateandhelpful.Thebestcritiquesaretothepoint,andshouldincludeboththestrongandweakpointsandarespecific.Inaddition,thejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdeveloped.Ifthecompetitorisastudent,hisorherinstructorshouldbepresentduringthecritique.
Thesecondareaofassessmentisthescoring.Asthejudges’panelreviewsadisplay,pointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplay.UndernocircumstanceswillNon-ACFCertifiedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitors.OnlythecertifiedACFJudgesscoreswillcountasthecompetitor’sfinalscoresofthatcompetition.ThentheACFNationalOfficewillrevieweachcompetitor’sscoreswhentheyarriveandwillverifythisprocesswasupheld.Ifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetaken.Thescoringsystemisbasedonapossible100points,anddisplaysareawardedgold,silverorbronzemedals.
The ACF scoring point scale is:
Gold with Special Certificate 100points
Gold medal 90–99.99points
Silver medal 80–89.99points
Bronze medal 70–79.99points
Certificate of ParticipationBelow69
Pleasenotethatwiththe100pointsystem,partialpoints(.25,.5,etc.)willnolongerbeallowedwhenajudgeisscoringcompetitors.However,whencalculatingtheaverageofmultiplejudgesormultiplescores,thescoreswillberoundedtothenearesttwodecimalpoints.
Certificate of Participation—thesecertificatesarepresentedtocompetitorswhodonotqualifyforamedal.Forcompetitorstoreceivepoints/hourstowardcertification,anofficialACFCertificateofParticipationmustbeused.
Unlikemostcompetitionsthatmayhaveonlyonegoldmedalwinner,inACF-sanctionedcompetitions,thecompetitorscompeteagainstastandardandnoteachother.Sinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandard,theremaybemanycompetitorswhowinthesamemedal.ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevels.IfthecompetitorisamemberoftheACF,apermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice.
Inacold-foodcompetition,thejudgingtakesplaceinanemptyhall,exceptformembersofthejudgingpanel.Thecompetitorsareabsent,asarethepublicandthemedia.
3 8ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
scoring and assessment for Categories a, b, C1, and C2
presentation - 25 points• Dishesshouldbeappetizingandtastefullypleasingtotheeye.
• New(oranewtwistonaclassicpreparation)andinnovativeideasarepresented
• Glazing-Novisibleaspicbeadsorunevenaspic
• Aspicusedshouldreferoraccompanytheproduct.
• Glazingworkshouldbecleanandfreeofdefects.
Composition - 25 points• Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends.
• Tasteandcolorsshouldenhanceeachother.
• Displaysmustbepractical,digestibleandlight.
Craftsmanship and quality of work- 35 points• Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation.
• Preparationsmustdisplaypracticalcraftsmanship,masteryofbasicskills,chosenjelliesandapplicationofcookingmethods.
serving arrangement and portion - 15 points• Simpleandpractical,cleanandcarefulservingwithnofuss,nooverelaborateorimpracticalgarnishing
• Plateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegance
• Slicesshouldbemoderate,portionscorrectlycalculatedandeasilyaccessible.
scoring and assessment for Categories C3 and C4
presentation - 25 points• Thecakeshouldhaveafinishedlookandapositiveoverallimpression.
• Thecakeshouldbestructurallysound.
• Appropriatethemeforacelebrationorweddingcake
use of Various techniques - 25 points• Varioustechniquesshouldbedisplayedinthechosenmedium.Threeormoretechniquesarepreferredtoshowaperson’sversatility.
• Innovationintechniqueormodernapproach
Craftsmanship - 50 points• Lookingfortheoverallskilllevelandmasteryofbasicskillsandtechniques
• Properlyexecutedtechniquesandskillsinchosenmedium
• Buttercream/icing,glaze,orfondantshouldbeevenandsmoothandproperlyapplied.
• Pipinganddecorationsarecleanandfinewithahighlevelofexecution.
• Aredecorationstheproperthicknessandpreparedcorrectly?
• Nodummycakesused
• Displayahighdegreeofknowledgeandskillincakeproduction.
3 9ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
scoring and assessment for Category C5
presentation - 25 points• Theoveralllookofthedisplayshouldbepleasingtotheeye.
• AlltherequireditemsshouldbedisplayedandcutorslicedfortheJudge’sinspection.
• Displayinnovationormoderntechniques
• Theuseoflacquershouldnotbepresent.
Composition - 25 points• Harmonyofflavorsandingredientcompatibility
• Displayavarietyoftechniquesinshapingandproduction
• Correctservingandportionsize
• Nutritionconsiderationandbalance
Craftsmanship - 50 points• Donenessandtextureofthebreaddisplayed
• Correctexecutionandproperadherencetotechniqueandclassicalpreparation
• Propercolorandbakingoftheproducts
• Displayahighdegreeofknowledgeandunderstandingofthevarioustypesofdoughandtheirpreparation.
• Properexecutionoftheformationoftheproductssuchasbraids,knots,loaves,croissants,etc.
scoring and assessment for Category dCategoryDor“Showpieces”isdesignedtohighlightthecreativityandartistryskillsoftheculinaryartsversuscookery.
presentation - 25 points• Theoveralleyeappealandbeautyoftheshowpiece.
• Isproperscaleandproportionachievedsothatthepiecelooksbalanceandhasanartisticflow?
• Isthepiecerealisticforuseasafunctionalshowpiece?
• Doesitadheretotherequirementsofthebasesizeandsupports?
artistic achievement - 25 points• Isthepieceartisticinnatureanddoesithavebeautyandappeal?
• Isthepieceharmonizinginflow,color,structure,contrast,anddepth?
• Doesitachieveasenseofrealityorfantasy?
Craftsmanship /Quality of Work - 50 points• Useofavarietyoftechniquesandskills.
• Conveyahighlevelofmasteryofthosetechniquesandskills.
• Precisionisdemonstratedinthework.
• Istheworkcleanandcrispinitsexecution?
• Innovationintechnique
4 0ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
scoring and assessment for Category e
organization - 25 points• Adheretogoodsanitationpractices.
• Doesthecompetitorworkinanorganizedandefficientway?
• Areingredientsproperlyuseandorganized?
• Isthecompetitorsmiseenplacepresentedinanorderlyfashion?
• Doesitadheretotherequirementsofthebasesizeandsupports?
presentation - 25 points• Theoveralleyeappealandbeautyoftheshowpiece
• Isproperscaleandproportionachievedsothatthepiecelooksbalanceandhasanartisticflow?
• Isthepiecerealisticforuseasafunctionalshowpiece?
• Isthepieceharmonizinginflow,color,structure,contrast,anddepth?
Craftsmanship /Quality of Work - 50 points• Useofavarietyoftechniquesandskills.
• Conveyahighlevelofmasteryofthosetechniquesandskills.
• Precisionisdemonstratedinthework.
• Istheworkcleanandcrispinitsexecution?
• Innovationintechnique
assessment for Category f, fp, fmh, G, and WThedynamicsofjudgingthesecategoriesisquitedifferentfromthosewhenjudgingothercategories.Theassessmentforthesecategoriesisdividedintotwoareas:kitchen/floorevaluationandservice/tastingevaluation.Eachofthesecomponentsisbrokenintodifferentareas,whicharescoredindividually.Thekitchenandtastingscoresareaddedtoyieldamaximumscoreof100points.
Kitchen / floor evaluation - (40 possible points)• Sanitation/foodhandling-5points
• Miseenplace/organization-5points
• Culinary&cookingtechniqueandproperexecution-15points
• Properutilizationofingredients-5points
• Timing/workflow-10points
Sanitation—Cuttingboardsshouldbescrupulouslyclean.Knivesshouldbesharp.Thetoolbox/knifebagmustbecleanandsanitaryinside.Sanitizingsolutionisattherightstrength,notoverorunder-powered,andwhetherit’sbeingusedasawashingsolutioninsteadofsanitizingapre-washedarea.Arethecompetitorsusingtowelscorrectly?Forexample,theyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowel.Considerwhetherornotcompetitorsareusingtheirapronsashandwipes.Productsshouldbestoredatthecorrecttemperature.Glovesmustbeusedwhenthelastcontactwithfoodisoccurring,forexample,platingup.Areasarerequiredtobekeptsanitized,particularlyduringfish-to-meattovegetableordairytransitions.Frequenthandsanitizingisencouraged.
Mise en Place/Organization—Tableshouldbekeptclearofnonessentials.Forexample,amixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayed.Worksystematicallyononejobatatime.Usecorrectcuttingmotionsandthecorrectknifeforthejob.
41ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Storing of products—Useanorganizedrefrigerator,rackcart,knifeandequipmentstorage.
Waste storage—isituseableornot?Useablewasteisproperlylabeledandstoredforfutureuse.Competitorsarerequiredtostorefoodandnon-foodwasteinthirdpaninjudge’sviewandgetthejudges’approvalbeforedisposingthemintrash.Thetableshouldbefreefromdebris.Floorspillsmustbeattendedtooquickly.Thedishareashouldnotbeusedasastoragedump.Competitorsshouldhaveanorganizedwithdrawalfromthekitchen,leavingitascleanasitwasfound.Anyinfractionswillleadtopointdeductionsfromthekitchenscore.
Butchery and Boning Skills—Efficientandprofitableremovalofmuscleorfishfromaboneisencouraged.Sinewand/orfatremovalandcorrecttyingmethodswillbeevaluated.
Cooking techniques and skills—Followclassicalcookingtechniques.Thecompetitorshouldusethetechniqueasstatedintherecipe.Forexample,panfryinginsteadofsautéing,orbraisingwithalidon.Demonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquid.Mirepoixshouldbebrownedproperly,notjustheated.Productshouldberoastedcorrectlyandbastedasneeded,notjustplacedintheoven.Poacheditemsshouldnotbesimmered.Followcorrectmethodwhenpreparingafarce.Considerhowmanydifferenttechniqueshavebeendisplayed.Competitordisplaysgoodbasicpastryskillsandtechniquessuchaspiping,folding,andthecreationofcreamsormeringues.Itemsshouldbebakedtothecorrectdoneness.
utilization of ingredients—Followclassicalandwidelyaccepteduseofingredientsandpropercookingtechniquesappliedtofoodathand.Displayminimalwastesuchastheuseoftrimandbonestofortifysaucesorusedinstockproduction.Arethevegetableorfruitscrapesbeingusedforotherpreparations?
Timing—Menuitemsshouldnotbeheldtoolong.Considerwhetherornotmeatshavethetimetorest.Servewithinthefive-minutewindow.Deductionof1pointforeveryminutetheycompetitorislate.
Work flow—Crossoverdutiesshouldshowteamwork.Thereshouldbesmoothtransitionsfromonejobtoanother.Alogicalprogressionofjobsisadmired.Forexample,avoidchoppingherbsormincinggarliconseveraloccasions.Usepropertimingofthemenuitems.
service / tasting evaluation - (60 possible points)• Servingmethodsandpresentation-5points
• Portionsizeandnutritionalbalance-5points
• Creativity,menuandingredientcompatibility-15points
• Flavor,taste,textureanddoneness-35points
Serving methods and presentation—Hotfoodshouldbehot,andcoldfoodshouldbecold(includingplates).Foodshouldbefreshandcolorful,visiblyseasoned,presentedwithsomeheight,easytoeatandpleasingtotheeye.Meat/fishslicesmustbeeven,straightandevenlyshingled.Itemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface.
Portion size and nutritional balance—Componentsofthemealmustbebalancedsothatthemainitemiscomplementedinsize/amountbytheaccompanyinggarnish(es)and/orsauce.Thenecessarynutritionalstandardsshouldbeadheredto.Theproteinweightmustbewithinthesetlimits.
Creativity—Dishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverused.Ifcompetitorsuseanoldorclassicalidea,theyshoulduseanewandcreativeideatotransformthedish.
Menu composition and progression of courses—Themenumusthaveathreadorathemerunningthroughout.Forexample,itisaregional,seasonalorcelebrationmenu.Nocoursesshouldbeoutofsyncwiththemenu,suchasanAsian-typedishinsertedintoanAmerican-typemenu.Intheprogressionofcourses,thereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthetheme.Thedishesshouldportrayahighlevelofskillandexactness.Thenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s).
4 2ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
ingredient Compatibility—Ingredientcolorsshouldharmonize.Ingredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmony.Haveanyoftheingredientsbeenduplicated?
Flavor, taste, texture and doneness—Thestatedflavorinthemenuandrecipeshouldbeprofound.Forexample,theduckbrothshouldtastelikeduck.Donenesstemperaturesmustbecorrect.Statedvegetablecutsshouldbecorrect.Thestatedcookingtechniquesmustbeappliedcorrectly.Thetexturesshouldcorrespondtowhatwasimpliedintherecipe.Theflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistency.Competitorsmustdemonstratethecorrectdegreesofcaramelization.Thedishesshouldtastegreat.
assessment for Categories hd and h
artistic achievement and strength of design - 25 points• Isthepieceartisticinnature?
• Doesthepiecehaveastrongdesign?
• Isthesubjectmatterapparent?
• Isitstructurallysoundandwillitretainitsbeautyasitmelts?
Craftsmanship and Work involved - 25 points• Doesthepiecehavenicedetailandprecisioninthecarvingtechnique?
• Aretherestronglinesinthepieceanddoesthepiecehaveabalancedlook?
• Doesithavesymmetry,depth,anduniformity?
• Isthepiecedesignedwithsafetyinmindasitmelts?
• Judgetheamountoftimeandworkinvolvedinachievingthepiece.
finished appearance - 25 points• Doesthepiecehaveafinishedlook?
• Freeoftemplatepaper,cracks,chipsorexcessslush
• Doesithavebeautyandappeal?
originality and degree of difficulty - 25 points• Uniquenessofthedesign
• Isitanoriginaldesignoranewdesignorcomposition?
• Howdifficultofadesignisit?
• Howmanydifferenttechniqueswereused?
assessment for Category KC, Kp, KG, and WTheassessmentforthesecategoriesisdividedintothreeareas:organization,cookingskillsandculinarytechniques,andtaste.Eachoftheseareasisfurtherdividedintootherspecificareaswhicharescoredindividually.Thereisamaximumof100pointspossible.
organization - (25 possible points)• Sanitation/workhabits-10points
• Utilizationofingredientsand-10points
• Useofallottedtime-5points
4 3ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
Cooking skills and Culinary techniques - (25 possible points)• Creativity,skills,craftsmanship-15points
• Serving,portionsize-10points
taste - (50 possible points)• Flavorandtexture-30points
• Ingredientcompatibility,nutritionalbalance-10points
• ServingMethodandPresentation-10points
Sanitation/Work habits:Propertemperaturesmaintainedwhileworkingwithfoodsandicepansshouldbeusedforproteins.Theproperuseofglovesshouldbewornwhenfooddoesnotrequireadditionalcookingandduringservice.Foodshouldbestoredproperlytoavoidcrosscontamination.Displaytheproperuseofsanitizingsolutionsandsanitizingstationthroughoutthecookingprocess.Displayanunclutteredworkarea,andhaveapropertimeline.Equipmentandfoodareorganized.Usablewaste,compost,recycles,andtrashareseparatedanddisposedofproperly.
utilization of ingredients:Propercookingtechniquesappliedtofoodathand.Minimumwaste.
use of allotted time:1pointwillbedeductedforeachminutepasttheservicewindowforamaximumofa5pointdeduction.
Creativity, Skills, and Craftsmanship:Thecompetitorshouldusetherightknifeortoolforthejobathandanddisplayamasteryofbutcheringskillsandknifeskills.Theyshouldexecuteclassicalcookingtechniquesproperlysuchasbraising,sauté,poach,roast,andtheproperpreparationofforcemeats.Doesthedishshowthoughtandpracticebehindtheexecution?Hadenormousattentionbeenpaidtodetail?
Serving/Portion Size:Isthepreparationreadyintimeforservice?Istheflowofservicesmoothandefficient?Istheportionappropriatefortheguest?
Flavor and Texture:Arethedifferentflavorsandtexturesofthedishharmonious?Aretheflavorsbalanced,whereindividualcomponentscanbedistinguishedandnotoverpowered?Isthefoodproperlyseasoned?Dothegarnishcomponentsaddtothetasteofthemainingredient?Isthereapleasantaftertaste?HotfoodHOTandColdfoodCOLD.Isthereavariationoftextures?
ingredient Compatibility/ Nutritional Balance:Doeachoftheingredientshaveapurposeofenhancingtheoveralldish?Haseachingredientbeenpreparedinawaythatenhancesitsflavor?Istherenutritionalbalancetothedish?Isthereabalanceofproteins,starch,vegetables?
Serving Method/Presentation:Recipetruetothecorrectnameofthedish?Gooduseofserviceareaoftheplate.Thereshouldbenothingontherimoftheplate.Isitevidentwhatthemainingredientis?Isthepresentationappetizingandinvitingtotheguest?Isitcomfortablefortheguesttoeatorawkward?Allitemsontheplateareedible.Presentationsandcomponentsarenottoocomplicatedforefficientservice.Isthereadditionalsauceonthesideifneeded?
ACF Professiona l Compet i t ion Manual | Rev ised Januar y 20164 4
Chapter 6AwARdS
OfficialACFculinarycompetitionmedalsmustbeawardedtocompetitorsparticipatinginanACF-sanctionedcompetition.Thehostchapterforthecompetitionisexpectedtopurchaseandpresentthemedalstocompetitors.
Medalsareavailableatthegold,silver,andbronzelevelsforbothprofessionalandstudentcompetitors.Eachmedalincludesacorrespondingmedalcertificate.ThesemedalscanapplytowardACFcertification.
Scoringcriteriaareasfollows:
TheACFscoringpointscaleis:
Gold medal 90–99.99points
Silver medal 80–89.99points
Bronze medal 70–79.99points
Certificateofparticipation—Thesecertificatesarepresentedtocompetitorswhodonotqualifyforamedal.Forcompetitorstoreceivepoints/hourstowardcertification,anofficialACFCertificateofParticipationmustbeused.
medal policyMedalsmayberequestedpriortothecompetition.Ifpayingbycreditcard,a50percentdepositisrequired.Ifpayingbycheckormoneyorder,paymentinfullisrequired.Ifapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetition,arush-feewillapply.
Medalsmustbereturnedwithin30daysofcompetitiondate.Ifmedalsarenotreturnedintimelyfashion,thenbalanceduewillbebilledtothecreditcardusedtomaketheinitialdeposit.
Returnedmedalswillbeprocessedasareturnorder.Ifabalanceisowed,thenthecreditcardusedfortheinitialdepositwillbeprocessedfortheamountdue.Ifacreditisdue,thenarefundwillbeprocessed.
ACF Professiona l Compet i t ion Manual | Rev ised Januar y 20164 5
Chapter 7ACF CERtIF IEd CuLINARy judGE PROGRAm
TheACF-certifiedculinaryjudgeprogramwasestablishedtoprovideanationwidepoolofqualifiedjudgesforculinarycompetitions.Definitiveprerequisitesforapprovalhavebeenestablishedalongwithcriteriatoensurequalificationsaremaintained.Asthetitleimplies,appointmentasaculinaryjudgeintheACFconfirmsthatanindividualhasattainedthehighestleveloftrust,professionalism,respectandethicalconfidencefromhis/herpeers.Theyhaveproventhemselvesincompetitionanddemonstratedunquestionedjudgment.Assuch,theyhaveplacedthemselvesinapositiontofairlyevaluateothersinculinarycompetitions.
Thescreeningprocedureandselectionprocessforculinaryjudgesmust,therefore,ensureonlyindividualswithimpeccablequalificationsareselected.Astheculinaryprofessionisconstantlyupdatingitstrendsandstandards,asystemmustalsobeinplacetoensurethosewhojudgeremaincurrentinanevolvingworld.
selection procedureAfterestablishingtheirinitialprerequisites,candidatejudgesarerequiredtoapprenticeaminimumoffiveACF-certifiedculinarycompetitionsunderthesupervisionofcertifiedjudges,andattendatrainingseminarataregionalconferenceornationalconvention(thecandidateissolelyresponsibleforcoordinatinghis/herassignmentasajudgewiththeleadcompetitionjudgeandforallexpensesincurred).Followingcompletionofthesetrainingrequirements,candidateswillbereviewedbytheCulinaryCompetitionCommitteeandeitherapprovedorrecommendedforadditionaltraining.Decisionsofthecommitteeareconsideredfinal.AdministrationofthejudgeprogramisperformedbytheCompetition&AwardsAdministrator,whiletheauthorityforapprovingjudgesisreservedforthecommittee.
prerequisite for being a Culinary Judge• BeanACFmemberingoodstanding
• BeACFcertifiedattheCSC/CWPClevelorhigher
• HavewonFourGoldmedalswithinthelast10years
• oneinCategoryF4orFP-1
• oneinCategoryAandoneinCatagoryBORtwoinCategoryC
• oneineitherCategoryK,orKP
*ThesemedalsmustbeeitherACForamajorWACSapprovedculinarycompetition(CulinaryWorldCup,CulinaryOlympics).
*Winningagoldmedalinacenterpiececategorydoesnotfulfillthemedalrequirementforbeingajudge.
*Judgesareencouragedtocompeteinternationally,inordertogainvaluableexperience.
• BeapprovedfortrainingbythechairoftheCulinaryCompetitionCommittee
• BeingaCMC,apastmanager,coachormemberofACFCulinaryTeamUSA(officialregionalornationalteamonly),oranACFYouthTeamManagerfulfillsthemedalprerequisiteforbecomingajudge.However,allothercriteriamuststillbemet.
Judging training / experience Criteria• ApprenticejudgeaminimumoffiveACF-certifiedculinarycompetitionsoveraperiodoftwoyears.Ofthesecompetitions,threemustbeCategoryF,FP,KorKP.
• Attendthejudges’trainingseminarofferedatthenationalconventionand/orregionalconferences.
Note:Thecommitteemay,atitsdiscretion,appointanindividualwhohasdemonstratedtheskill,professionalism,judgmentandethicalstandardsnecessaryasajudge.
4 6ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
apprentice Judge CritiquesTheleadjudgewillevaluatetheapprenticejudgeintheareasofculinaryknowledge,professionalism,judgmentandcommunicationskills.UndernocircumstanceswillNon-ACF Approved Judgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitors.OnlytheapprovedACFJudgesscoreswillcountasthecompetitor’sfinalscoresofthatcompetition.ThentheACFNationalOfficewillrevieweachcompetitor’sscoreswhentheyarriveandwillverifythisprocesswasupheld,ifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetaken.AformalcritiquewillbeforwardedtotheCompetition&AwardsAdministratorandplacedintheapplicants’file.Itistheresponsibilityoftheapprenticejudgetomakesurethecritiqueissenttoandreceivedbythenationaloffice.Leadjudgesareexpectedtoout-briefapprenticejudgesfollowingacompetition,butthecontentsofthewrittencritiquewillbeconsideredprivilegedinformationreleasableonlytotheCulinaryCompetitionCommittee.
Uponcompletionofthefiveapprenticeperiods,theapplicantshallnotifytheCompetition&AwardsAdministratorthathe/shewishestohavetheirfilereviewedbytheCulinaryCompetitionCommitteeforapproval.TheCompetition&AwardsAdministratorwillcoordinatethisreviewwiththecommittee.Followingthereviewandavote,thechairwillnotifythecandidateoftheresultsofthereviewinwritingwithinthirtydays.Ifadditionalactionisnecessarybeforequalificationisrequired,thiswillbespecificallyoutlined.DecisionsoftheCulinaryCompetitionCommitteeinmattersrelatedtojudgecandidatesareconsideredfinal.
maintaining CurrencyInkeepingwithACFpoliciesandprocedurescertifiedjudgeswillbeappointedbytheCulinaryCompetitionCommitteefortwocalendaryearsatatime.
Inorderforajudgetobeeligibleforre-appointmenthe/shemustmeetthefollowingcriteria:
1. RetaincurrencyasanACFmemberingoodstanding.
2. RetaincurrencyattherequiredlevelofACFcertification.
3. Judgeaminimumoftwocompetitionsoverthepasttwoyears*.
4. Attendajudgestrainingseminaronceeverytwoyears.
5. MaintaintheACFAnti-Harassmenttrainingeverytwoyears.
AnannualauditofjudgeswillbeconductedbytheCompetition&AwardsAdministratortoverifytheabovecriteriaaremet.TheresultsofthisauditwillbesubmittedtotheCulinaryCompetitionCommitteeforreview.Thecommitteewilldeterminereappointmentandremovalofanyjudges.ServingasanexaminerfortheCMCtestorjudgingWACS-sanctionedcompetitionsfulfillsthisrequirement.
Judges’ Commitments to CompetitionsJudgesarerequiredtocommittoparticipateincompetitionsuptofourmonthsinadvance.Whileitisunderstoodthatschedulingthisfaroutmaybedifficult,thesecommitmentseasetheburdenonshowplannerswhoarebudgetingtravelexpenses,printingprogramsandcoordinatingamultitudeofothercommitments.Besteffortsshouldbemadetokeepjudgingcommitments.If,however,acommitmentmustbebroken,thejudgeisresponsibleforfindingasuitablereplacement.
dress CodeItisimportanttorememberthatjudgesrepresenttheprofessionofchefs.Therefore,whenjudgingacompetition,judgesmustwearprofessionalchefs’attire(clean,pressedchefjacket,blackorblack-and-whitecheckeredpantsandclosedtoedshoesorclogsORcleanpressedlabcoat,dressslacks,dressshirtandtie,anddressshoes).
47ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016
ethical Code of ConductInfulfillingtheresponsibilitiesofajudge,membersmayencounteravarietyofissuesandsituationsthatrequiretheexerciseoffairandimpartialjudgment.Althoughthespecificsoftheseissuesandsituationscannotbeforeseenwithparticularity,fundamentalethicalprinciplesareavailableforguidance.
Withintheframeworkofsuchprincipals,theseEthicalCodesofConductaresetforth:
1. Ishallupholdtheintegrityandindependenceofthejudgingprocess.
2. Ishallavoidtheimproprietyandtheappearanceofimproprietyinallactivities.
3. Ishallperformallspecificdutiesimpartiallyanddiligently.
4. Ishallrefrainfromanybusinessactivityinappropriatetojudgingresponsibilities.
5. Ishallpreserveconfidentialityofthecompetitorinformationandotherjudges’commentstowhichIamprivy.
filing a formal complaint against a JudgeCompetitorswhofeelanACF-certifiedjudgehasviolatedanyoftherules/guidelinesforbehaviorabovemaysubmit,inwriting,aformalcomplainttothenationaloffice.Thecomplaintmustdetailthespecificbehaviorthatisbeingquestionedandshouldincludethedateandlocationofthecompetition.Anonymouscomplaintswillnotbedeemedvalid.Whenaformalcomplaintisreceived,acopywillbeforwardedtothechairoftheCulinaryCompetitionCommitteeforreviewandaction.Ifnecessary,afullcommitteemeetingorconferencecallwillbescheduledtodiscusstheconcernsraisedandasuitableresponseformed.CopiesofanycomplaintsandactionstakenagainstanACF-certifiedjudgewillbekeptintherespectivejudge’sfile.
4 8
IherebyapplyforapprovalasanACF-certifiedculinaryjudge.IunderstanditismyresponsibilitytocompleteallprerequisitesasoutlinedintheACFCertifiedCulinaryCompetitionManual.IfurtherunderstandthatuponcompletionofallprerequisitesmyqualificationsforjudgingwillbereviewedbytheCulinaryCompetitionCommittee,andtheirdeterminationastomyapprovalorrequirementforadditionaltrainingwillbefinal.
DateofApplication:
Name:
Address:
City: State: Zip:
WorkPhone: HomePhone:
Fax: Email:
ACFCertifications/ExpirationDates ACFMembership#
/ DateofBirth
/
/
EmploymentEstablishment:
Position:
Address:
City: State: Zip:
CompetitionExperience:ACFandWACS(attachcontinuationsheetifrequired)
MedalType Competition Date
Candidate’sSignature Date
ApprovedforJudgeinTraining(CCCChair)
appliCation for aCf-Certified Culinary JudGe
4 9
Seniorjudgesarerequiredtocompletethiscritiqueonapprenticejudgesperformingundertheirtenure.TheoriginalshouldbesenttotheCompetitions&AwardsAdministratorforfilinginpermanentrecordsandacopyprovidedtotheapprenticejudge.
ItistheresponsibilityoftheapprenticejudgetofollowuptoensuretheCompetitions&AwardsAdministratorhasreceivedthisdocumentation.
ApprenticeJudgeName:
CompetitionName:
Dates:
HostChapter:
Pleaseprovidecommentsandyourevaluationoftheabovejudgecandidate.AllcommentswillbeheldinconfidenceandreleasedonlytomembersoftheCCCifrequiredintheperformanceoftheirduties.(Attachadditionalsheets,ifrequired.)
Categories Judged (Circle) a b C d e f G h K p student team
CulinaryKnowledgeLevel:
Professionalism:
Judgment:
CommunicationSkills:
WouldyourecommendthiscandidateforapprovalasanACFculinaryjudge:YesNo
Comments/Recommendations:
SeniorJudge’sName
Signature Date
apprentiCe JudGe CritiQue
ACF Professiona l Compet i t ion Manual | Rev ised Januar y 20165 0
• CulinaryCompetitionApplication
• Judge’sLetterofCommitment
• ShowChairCompetitionChecklist
• WaiverofLiability–IceCarvingOnly
• CompetitorAgreementForm
• Competitor/CoachCritiqueofJudges
• ShowChairEvaluation
• LeadJudgeEvaluation
• ScoreSheets
• Judge’sSummaryScoreSheet
appendix
51
HostChapter:
ChapterID: ShowDates:
SubmitcompletedapplicationpackagetotheACFnationalofficeatleastfourmonthspriortothefirstdayofthecompetition.Theapplicationpackageincludes:
• Completedapplicationform;signedbybothchapterpresidentandshowchair
• LettersofcommitmentfromthreeACF-certifiedjudges.
• Judgesprotocolletter.
• PaymentisduewhentheACFcompetitionapplicationissubmitted,applicationfee-$400.(Applicationsreceivedlessthan60dayspriortocompetitionwillincuranadditional$100rushfee.)
• Worldchefscompetitionsanctioningisanadditionalchargeof$200andmustbeincludedwiththeACFcompetitionapplicationandfee.*In order to receive Worldchefs sanctioning, the competition must first be approved as an ACF sanctioned competition by the chair of the ACF Competition Committee.
send completed applications to:AmericanCulinaryFederation,180CenterPlaceWay,St.Augustine,FL32095
General informationThemailingaddressbelowwillbeusedforallcompetition-relatedcorrespondence.
Onlythosephonenumbersindicatedwillbemadeavailabletothepublic(The National Culinary Review,ACFWebsite,pressreleases,etc.)
Showchairname:
Mailingaddress:
City: State: Zip:
DaytimePhone: CellPhone:
Fax: Email:
Indicatewhichphonenumberscanbereleased:DayCellFax
Websitelinkforonlinerules/applications:
Secondarycontactname:
Phone: Email: (phonenumberwillnotbereleased)
show informationShowsite:
Mailingaddress:
City: State: Zip:
application type & payment (select all the applies)
ACFSanctionedCompetition WorldchefsSanctionedCompetitionCheck CreditCard# Exp.Date:
CheckAmount:$ CreditCardAmount:$
send completed applications to:Mail:AmericanCulinaryFederation
180CenterPlaceWaySt.Augustine,FL32095
Fax:Attention:CompetitionAdministrator(904)940-0741
Email:[email protected]
appliCation for aCf-Certified Culinary Competition
5 2
professional CategoriesColdfood
A-1-BuffetPlatterofMeat,Beef,Veal,Lamb,orPork A-2-BuffetPlatterofFishand/orShellfish A-3-BuffetPlatterofPoultry A-4-BuffetPlatterofGame A-5-ColdHorsd’oeuvres A-6-FingerFoods B-1-ColdAppetizerPlates B-2-HotAppetizerPlates B-3-FiveCourseMenuGastronomique B-4-FourCourseLacto-OvoVegetarian C-1-BuffetPlatteroffancycookies,ChocolatesorPetitfour
C-2-HotorColdPlatedDesserts C-3-DecoratedorSculptedCelebrationCake C-4-WeddingCake C-5-AssortedBreadDisplay D-1-ShowpieceVegetable/Fruit D-2-ShowpieceTallowandSaltillage D-3-ShowpieceBreadDough D-4-ShowpieceChocolate,CookedSugar,Pastillage,andMarzipan
LiveShowpiece E-1-Fruit/VegetableCarving,MysteryBasket E-2-CakeDecorating E-3-DecorativeCenterpiece E-4-SugarCenterpiece
HotFood F-1-MysteryBasket,Individual,1Entree F-2-MysteryBasket,Individual,2Courses F-3-MysteryBasket,Individual,3Courses F-4-MysteryBasket,Individual,4Courses F-5-MysteryBasket,Two-MemberTeam,4Courses FP-1-PastryMysteryBasket,Individual FP-2-PastryMysteryBasket,Two-MemberTeam FMH-Market/HealthyMysteryBasket
EdibleColdFood G-EdibleColdFood
IceCarving HD-IceCarvingShowpiece H-1-SingleBlock,Individual,Freestyle H-2-TwoBlocks,Individual,Freestyle H-3-MultipleBlocks,Two-MemberTeam,Freestyle
H-4-MultipleBlocks,ThreeMember-Team,Freestyle H-5-ExhibitionCarving
ContemporaryHotFood/Patisserie KC-ContemporaryCooking KP-1-Hot/WarmDessert KP-2-ComposedColdDessert KG-Green,SustainableandLocalFoodCooking
WildCard W-CustomizedWildcardCategory
student CategoriesColdfood
SA-StudentCookery SB-StudentCookery SC-StudentPastry/confections SD-StudentCulinaryArt(showpieces)
EdibleColdFood SG-StudentEdibleColdFood
StudentTeamChampionship ST-1-Local(city) ST-2-StateCompetition
PracticalandContemporaryHotFood SK-1-StudentGameHen,ChickenorDuck SK-2-StudentBone-inPorkLoin SK-3-StudentBone-inVealLoinorRack SK-4-StudentBone-inLambLoinorRack SK-5-StudentGameBirds SK-6-StudentBone-inGame SK-7-StudentWholeRabbit SK-8-StudentLiveLobster SK-9-StudentFish
PracticalandContemporaryPatisserie SP-1-StudentHot/WarmDessert SP-2-StudentComposedColdDessert
IceCarving SH-1-StudentSingleBlock,individual SH-2-StudentThreeBlocks,two-manteam SH-3-StudentFiveBlocks,three-manteam SH-4-StudentExhibitionCarving
WildCard—CustomizedCategory SW-Student
ACFCertifiedJudges–*Only if the host property selects to host a Worldchefs sanctioned competition then it is required to have at least ONE Worldchefs approved judge.
VerificationTothebestofmyknowledge,allinformationinthisapplicationistrueandaccurate.Ourchapteragreestomeetallfinancialobligationsrelatedtothiscompetitionanddistributeawardsinatimelymanner.
Signatureofshowchair Date
Signatureofhostchapterpresident Date
5 3
ChapterName:
ChapterAddress:
City: State: Zip:
Date:
dear Chapter president / show Chair:
Bythisnotice,IherebyconfirmthatIwillbeavailabletojudgeyourculinarycompetition at on
Shouldanunforeseencircumstanceprecludemyparticipation,Iwilldomybesttonotifytheleadjudgeimmediately,andIwillcoordinatetheassignmentofaqualifiedreplacement.
Sincerely,
Judge’sSignature Date
Name:
Address:
Phone: Fax:
Email:
JudGe’s letter of Commitment
5 4
Four monthspriortocompetitionscheduleddate,thefollowingneedstobesubmitted:
1. Completed application must include:
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-certifiedjudges
1.
2.
3.
JudgesProtocolLetter(simply states who is responsible for judges’ transportation, meals, etc. It should also include an agenda, where judges will stay, stipends, etc)
$400.00ApplicationFee
2. After receiving all of the above, the Competition Coordinator will submit competition to Culinary Competition Committee Chair for approval and appointment of lead judge.
3. After receiving approval and lead judge appointment the Coordinator will notify the Show Chair and e-mail the following documents:
• CompetitorInformationForm(must be filled out by each participant)
• MedalPrecompetitionOrderForm•CompetitionScoreSheets
• ShowChair/LeadJudgeEvaluationForm•Competitor/CoachCritiqueofJudges
4. upon approval the competition will be added to the ACF Web site and the next issue of NCr.
5. If you would like to order MEDALS and Certificates of Participation before your competition please do so at least ONE month before the competition.(Medals are not shipped until payment is received).
orderedmedalsandcertificates
made50%depositpayment.
6. AFTEr the competition please submit the following to the Coordinator within ONE month:
(a) SummaryScoreSheets(includeindividual’sname,scoreandaward)
(b) LeadJudgeandShowChairEvaluationReports
(c) CompetitorInformationFormsfromeachcompetitor
(d) Unusedmedalsandfinalpayment(ifbalancedue)
OR
(e) Medalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove(score sheets, evaluation reports & info forms)
please inClude Competition name and date on all CorrespondenCe
shoW Chair Competition CheCKlist
5 5
WaiverOfLiability/AndAgreementOfIndemnity
— between —
Competitor:
and
Chapter / Sponsor:
Theundersignedacknowledgesthathe/shehasrequestedandmadeformalapplicationforparticipationinthehostedby
Iunderstandthatparticipationinsaidcompetitionwillinvolvetheuseofchainsawsandotherarticlesofequipmentnecessarytoshapeandsculptblocksoficeweighinginexcessof400pounds.Inconsiderationforandasaconditionofbeingpermittedtoparticipateforanypurposeinthisevent,eachoftheundersigned,forhimselforherselfandpersonalrepresentatives,assign,heirs,andnextofkin,agreesthatheorshehasorwillhavebeforehisorherparticipationintheeventsponsoredby acknowledgethathe/shecanfullyparticipateinallareasthecompetitionwillencompasswithoutrestriction,thathe/sheisfullyawareoftheresponsibilitieshisorherparticipationwillrequireandthedangerswhereinthereto,anddoesfurtherwarrantthathis/herparticipationconstitutesanacknowledgmentthatheorshehasinspectedthelocationwherethecompetitionistobeheldandtheequipmenttobeusedandthatbotharesafeandreasonablysuitedfortheirintendedpurposes.
Inaddition,the (allsponsors/hostchapter)willnotberesponsiblefortheftordamagetoanypersonalproperty,tools,orequipmentbefore,during,oraftertheevent.
Therefore,theundersignedherebyvoluntarilyreleases,waives,discharges,andcovenant’snottosuethe (allsponsors) ,itsofficers,directors,employees,oragentsallforpurposeshereinreferredtoasReleases,fromallliabilitytotheundersigned,hispersonalrepresentative,assigns,heirs,andnextofkinforalllossordamageandanyclaimordemandstherefore,onaccountofinjurytothepersonorpropertyorresultingindeathoftheundersigned,whethercausedbythenegligenceoftheReleaseeorotherwise,fromparticipationintheeventreferredtoabove.
Competitor’sSignature Date
ACFchapter / sponsor’sSignature
hold harmless aGreements WaiVer of liability / and aGreement of indemnity
5 6
American Culinary Federation Salon Competition Agreement Form
____ AstheUndersignedCompetitor,IagreetocomplywiththeAmericanCulinaryFederation(“ACF”)CompetitionManual,andwithallapplicableACFPoliciesandProcedures.
____ I,theUndersignedCompetitor,understandthatalljudgeshavebeenscreenedandselectedbyACF,andthatalldecisionsandscoringarefinalandcannotbechanged,alteredorretractedinanyway.
____ Byenteringthiscompetition,Iherebyagreetorelease,discharge,andholdharmlessACF,itsofficers,directors,members,agents,andemployees,fromanyclaims,losses,anddamagesarisingoutofmyparticipationinthiscompetitionandrelatedpublicity.
____ IherebygrantpermissiontoACF,basedonadequateconsideration,topublish,copyright,andotherwiseuseforACF’spurposesofpromotingthecompetition,myname,likeness,image,speech,andbiographicalinformationofandrelatedtomeinanymannerormedium.Iacknowledgethatmyparticipationinthecompetitionisvoluntary.IalsounderstandthatIwillreceivenocompensationfromACFfortheforegoinglicense.
____ IhavecarefullyreadthisAgreement,andIunderstandallofitsterms.Iamsigningvoluntarilyandwithfullknowledgeofitslegalconsequence.
Competitor’sSignature ACFMemberNumber
PrintName
Date
Competition aGreement form
5 7
Anycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritique.Thisisnotaforumtodisputethescoringofanindividualorateam.Thiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee.
Inaddition,remarksshouldbebalancedinrelationtothecurrentguidelinesand,withthoughtfulness,providearemedialsuggestiontotheissueyouhaveinquestion.
your comments should be addressed to AmericanCulinaryFederationAttn:Competitions&AwardsAdministrator180CenterPlaceWaySt.AugustineFL32095
Name:
Address:
City: State: Zip:
NameofShow:
ACFHostChapter:
DateofEvent: ShowChair:
Category:
Judging team: (PleasecircletheFloorJudge) LeadJudge Judge2
Judge3 Judge4
event facilityWereallfacilitiesasindicatedinthecompetitionmanualprovided? YesNo
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea? YesNo
floor JudgeWereyoucheckedinandyouringredientsinspected? YesNo
Didthefloorjudgeexplaintoyouthelocationofyourcookingarea,thetimetomovein,andthe startandfinishtimesforyourcompetitionslot? YesNo
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual? YesNo
Duringthecritique,didthefloorjudgeprovide,inacourteousandinformativemanner,thepoints thatheorshethoughtwerelackinginyourperformance,anddidthefloorjudgeoffer suggestionsorremediesforthis? YesNo
lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethe beginningofthecompetition? YesNo
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities?YesNo
Competitor / CoaCh CritiQue of JudGes
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Didthetastingpanelassistthefloorjudgewithsomeoftheduties? YesNo
Wasthecritiqueattendedbyallthejudges? YesNo
tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanner,anddid thejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding? YesNo
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhat benefitcouldbeachieved? YesNo
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeit tothenextlevel? YesNo
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimprovefor futurecompetitions? YesNo
additional Comments:
5 9
ThisreportistobefiledbythechairofanACF-CertifiedCulinaryShowwithintwoweeksofthecloseoftheshow.
Incompletingthereport,thechairshouldbethorough,specific,andhelpfulwithcommentsontheperformanceofthehostchapter,membersofthejudge’spanel,andthenationalofficeaswell.
General informationShowChair:
HostChapter:
ShowSite /Name:
ShowDates:
JudGe’s panel(Brieflydescribetheworkofthemembersofthejudgespanel.Youmaycommentontheirpunctuality,thoroughnessduringthejudging,andavailabilityforcritiques.)
host Chapter(Brieflydescribethehostchapter’ssupportintheproductionoftheshow.Youmaymakerecommendations/suggestionsforotherchapters,particularlyinareaswhereyourchapterwassuccessful.)
General Comments(Addanyspecificcommentsyouhaveregardingthisshownotnotedelsewhere.YoumayalsodrawonspecificsaboutthisshowtoillustrateasuggestionyoumayhaveforACFcertifiedculinaryshowsingeneral.)
Signature Date
shoW Chair eValuation report
6 0
Thisreportistobefiledbytheheadofthejudges’panelofanACF-certifiedculinaryshowwithintwoweeksofthecloseoftheshow.Incompletingthereport,thechairshouldbethorough,specific,andhelpfulwithcommentsontheperformanceofthehostchapter,theshowchair,andthenationaloffice.
General information
LeadJudge:
HostChapter:
ShowSite/Name:
ShowDates:
shoW administrationBrieflydescribetheadministrationoftheshow,i.e.,howsmoothlydiditrun?Youmaycommenton:theconditionofthesiteanditssuitability;howorderlywassetup;werealltheproperformsprovidedtothejudges’panel;andwerecritiquesheldinanorderlyfashion.
protoColBrieflydescribethehostchapter’sadherencetocorrectprotocol.Youmaycommenton:hospitalityservices,includingtransportation,accommodations,andmeals;attentiontoreimbursementofexpenses;andassistanceprovidedduringtheshow.
General CommentsAddanyspecificcommentsyouhaveregardingthisshownotnotedelsewhere.YoumayalsodrawonspecificsaboutthisshowtoillustrateasuggestionyoumayhaveforACF-certifiedculinaryshowsingeneral.
Signature Date
lead JudGe eValuation report
6 1
Cold food sCore sheet[CAtEGORIES A, b, C1 ANd C2]
Show: Exhibit/Competitor#
Date: Category#
Criteria possible points actual points
presentation• OverallLookandEyeAppealofDisplay(0-10)• Innovation(0-10)• GlazingTechnique(0-5)
0-25
Composition• HarmonyofFlavorsandColors(0-10)• Practicalityofthemenu(0-10)• NutritionalBalance(0-5)
0-25
Craftsmanship /Quality of Work• ProperPreparation(0-15)• QualityandMasteryofTechniquesandSkills(0-20)
0-35
serving arrangement and portion• PortionSizeandProperWeights(0-5)• Serviceability(0-10)
0-15
total 100
Judge’s Guideline for standards90-99.99points Gold
80-89.99points Silver
70-79.99points Bronze
69.99andbelow Certificate
Comments:
Judge’sSignature PrintedName
Exhibit/Competitor#
6 2
Cold food sCore sheet [CAtEGORIES C3 ANd C4 dECORAtEd CAKES]
Show: Exhibit/Competitor#
Date: Category#
Criteria possible points actual points
presentation• OverallLookandTheme(0-15)• StructuralDesign(0-10)
0-25
techniques• UseofVarietyofTechniquesandSkills(0-15)• Innovation(0-10)
0-25
Craftsmanship / Quality of Work• ApplicationofFinishofthecake(0-10)• KnowledgeandSkillLevel(0-20)• QualityandMasteryoftheExecutionofTechniques(0-20)
0-50
total 100
Judge’s Guideline for standards90-99.99points Gold
80-89.99points Silver
70-79.99points Bronze
69.99andbelow Certificate
Comments:
Judge’sSignature PrintedName
Exhibit/Competitor#
6 3
Cold food sCore sheet[CAtEGORy C5 bREAd dISPLAy]
Show: Exhibit/Competitor#
Date: Category#
Criteria possible points actual points
presentation• OverallLookandEyeAppeal(0-15)• RequiredElements(absenceoffoodlacquer)(0-10)
0-25
Composition• HarmonyandCompatibilityofIngredients(0-10)• VarietyofTechniques(0-10)• NutritionalConsideration/PortionandServingSize(0-5)
0-25
Craftsmanship /Quality of Work• BakedCorrectlyandTexture(0-10)• KnowledgeandSkillLevelofBreadProduction(0-10)• QualityandMasteryoftheExecutionofTechniquesandSkills(0-30)
0-50
total 100
Judge’s Guideline for standards90-99.99points Gold
80-89.99points Silver
70-79.99points Bronze
69.99andbelow Certificate
Comments:
Judge’sSignature PrintedName
Exhibit/Competitor#
6 4
shoW pieCe sCore sheet [CAtEGORy d]
Show: Exhibit/Competitor#
Date: Category#
ShowPieceDescription(IfNecessary)
Criteria possible points actual points
presentation• OverallLookandEyeAppeal(0-10)• Scale,Proportion,andPracticality(0-10)• AdheretotheRequirements(basesize,supports,etc.)(0-5)
0-25
artistic achievement• ArtisticBeautyandAppeal(0-10)• HarmonyofColorandStructureandDisplaysContrastandDepth(0-15)
0-25
Craftsmanship / Quality of Work• UseofaVarietyofTechniques(0-10)• DisplaysaHighDegreeofKnowledgeintheMedium(0-10)
• QualityandMasteryoftheExecutionofTechniquesandSkills(0-25)
• Innovation(0-5)
0-50
total 100
Judge’s Guideline for standards90-99.99points Gold
80-89.99points Silver
70-79.99points Bronze
69.99andbelow Certificate
Comments:
Judge’sSignature PrintedName
Exhibit/Competitor#
6 5
liVe aCtion shoWpieCe sCore sheet[CAtEGORy E]
Competitor:
Show: Date:
Menu/Item:
Criteria possible points actual points
organization / mise en place• Sanitation/Workhabits(0-5)• Utilization/OrganizationofIngredientsandMiseenPlace(0-10)
• AdheretotheRequirementsandallottedtime(0-5)
0-25
presentation• OverallLookandEyeAppeal(0-10)• Scale,Proportion,andPracticality(0-10)• HarmonyofColorandStructureanddisplaysContrastandDepth(0-5)
0-25
Craftsmanship /Quality of Work• UseofaVarietyofTechniques(0-10)• DisplaysaHighDegreeofKnowledgeintheMedium(0-10)
• QualityandMasteryoftheExecutionofTechniquesandSkills(0-25)
• Innovation(0-5)
0-50
total 100
Judge’s Guideline for standards90-99.99points Gold
80-89.99points Silver
70-79.99points Bronze
69.99andbelow Certificate
Comments:
Judge’sSignature PrintedName
6 6
hot food KitChen floor sCore sheet [CAtEGORy F , FP, FmH, G, ANd w]
Competitor: Category
Show: Date:
Kitchen / floor evaluation (0-40 points)
Criteria possible points actual points
Sanitation/FoodHandling 0-5
MiseenPlace/Organization 0-5
CulinaryandCookingTechniquesandProperExecution 0-15
ProperUtilizationofIngredients 0-5
Timing/WorkFlow(1pointdeductionforeachminutelate) 0-10
total 40
Judge’s Guideline for standards36-40points Gold
32-35points Silver
28-31points Bronze
Comments:
Judge’sSignature PrintedName
6 7
hot food tastinG sCore sheet [CAtEGORy F , FP, FmH, G, ANd w]
Competitor: Category
Show: Date:
Criteria possible points 1st 2nd 3rd 4th
serving methods and presentation(Freshandcolorful,easytoeat,closelyplaceditemsformaintainingtemperature,hot/coldservingplate,stylisticbutpractical)
0-5
portion size and nutritional balance(35:65balanceofproteinandcarbohydrate.Weightboundarywithinthetoleranceoftotalmeal.Nutritionalbreakdownsupplied)
0-5
Creativity, menu and ingredient Compatibility(Dotherecipeingredientscomplementeachotherincolor,flavor,andtexture?Aretheingredientsbalancedinsizeandamounts?)
0-15
flavor, taste, texture and doneness(Dothespecifiedmajoringredientscarrythedominantflavors?Dothecomponentsfittogether?Arethetemperaturescorrect?Dothetexturesreflectthecookingtechnique?Isthesaucethecorrectflavorforthemeat/fishandisitthecorrectconsistencyandsmooth?)
0-35
total 60
Judge’s Guideline for standards54-60points Gold Subtotal
48-53points Silver /NumberofCourses
42-47points Bronze =Service/TastingScore
Comments
Course1:
Course2:
Course3:
Course4:
Judge’sSignature PrintedName
6 8
hot food tally sCore sheet [CAtEGORy F , FP, FmH, G, w]
Competitor:
Show: Date:
Verification signatures
ScoresCompiled
ScoresReviewedByLeadJudge
PrintedSignature
Kitchen / floor scores
Judge1 0-40
Judge2 0-40
Judge3 0-40
Judge4 0-40
Judge5 0-40
subtotal
NumberofJudges
FinalKitchen/FloorScore
FinalKitchen/FloorScore
+FinalService/TastingScore
=FinalScore(0-100Points)
service / tasting scores
Judge6 0-60
Judge7 0-60
Judge8 0-60
Judge9 0-60
Judge10 0-60
subtotal
NumberofJudges
FinalService/TastingScore
Judge’s Guideline for standards90-99.99points Gold
80-89.99points Silver
70-79.99points Bronze
69.99andbelow Certificate
award / medal
6 9
iCe CarVinG sCore sheet [CAtEGORy Hd ANd H]
Competitor: Team:
Show: Date:
Carving:
Criteria possible points actual points
artistic achievement / strength of design 0-25
Craftsmanship and Work involved• Detail,Precision,andStrongLines(0-10)• Proportion,Symmetry,Uniformity,andDepth(0-10)• Safety(0-5)
0-25
finished appearance• BeautyandEyeAppeal(0-15)• FreeofCracks,Chips,ExcessSlush,andTemplatePaper(0-10)
0-25
originality and degree of difficulty• UniquenessandNewDesign(0-10)• DifficultytoProduceandUseofDifferentTechniques(0-15)
0-25
total 100
Note:Firstsafetyviolationwillresultinaverbalwarning.Secondviolationwillresultindisqualification.
Judge’s Guideline for standards90-99.99points Gold
80-89.99points Silver
70-79.99points Bronze
69.99andbelow Certificate
Comments:
Judge’sSignature PrintedName
7 0
hot food CooKinG and patisserie - taste based sCore sheet[CAtEGORIES KC, KP, KG, ANd w]
Competitor:
Show: Date:
Menu/Item:
Criteria possible points actual points
organization• Sanitation/Workhabits(0-10)• Utilizationofingredients(0-10)• Useofallottedtime(0-5),1pointdeductionforeachminutelate)
0-25
Cooking skills and Culinary techniques• Creativity,skills,craftsmanship(0-15)• Servingandportionsize(0-10)
0-25
taste• Flavorandtexture(0-30)• Ingredientcompatibilityandnutritionalbalance(0-10)• ServingMethodandPresentation(0-10)
0-50
total 100
Judge’s Guideline for standards90-99.99points Gold
80-89.99points Silver
70-79.99points Bronze
69.99andbelow Certificate
Comments:
Judge’sSignature PrintedName
71
JudGe’s summary sCore sheet
HostChapter:
ShowDates:
Competitor name Category Judge 1
Judge 2
Judge 3
Judge 4
Judge 5
total points
average points medal
JudgesVerificationSignatures
LeadJudge’sSignature PrintedName
Judge’sSignature PrintedName
Judge’sSignature PrintedName
Judge’sSignature PrintedName
Judge’sSignature PrintedName
ThisPageisIntentionallyLeftBlank.
7 3
Competition aGreement form
american Culinary federation Competition agreement form
I,theUndersignedCompetitor,understandthatalljudgeshavebeenscreenedandselectedbytheAmericanCulinaryFederationandthatalldecisionsandscoringisfinalandcannotbechanged,alteredorretractedinanyway.
AstheUndersignedCompetitor,Iunderstand,asstipulatedintheACFCompetitionManual,thatIhavearighttofileacomplaintifIfeelanACF-certifiedjudgehasviolatedanyoftherules/guidelinesoranethicalorunjustdecisionbytheJudgingPanelhastakenplace.
I,theUndersignedCompetitor,understandthatifIhaveagrievanceoracomplaintwiththeJudge’sPanelIneedtofirstseekaresolutionwiththeChairmanoftheJudgesofthisCulinarySalon.Ifaresolutionisnotbeenreached,IunderstandIamrequiredfollowtheproperprocedure:
1. SubmitanOfficialComplainttotheRegionalCommitteeCompetitionChairwithin15daysoftheconclusionoftheCulinarySalon.
I,theUndersignedCompetitor,havereadthisentireAgreementandIfullyunderstandthatitismyresponsibilitytorepresentmyselfintheOfficialComplaint/Grievanceprocess.
Competitor’sSignature
ACFMemberNumber(IfApplicable)
PrintName Date