ACF PROFESSIONAL€¦ · ACF Professional Competition Manual Revised October 2012 3 Category A —...

ACF PROFESSIONALc u l i n a r y c o m p e t i t i o n m a n u a l

R E V I S E D O C T O B E R 2 0 1 2

Summary of Changes for October 2012 Revision

Page 04 B-3 New dish requirement

Summary of Changes for December 2010 Revision

Page 12 Community storeroom products list updatedPage 32 ClarifiedjudgeprerequisiteforACFCulinaryTeamUSA

A C F P R O F E S S I O N A L

CULINARYCOMPETIT ION MANUAL

R E V I S E D O C T O B E R 2 0 1 2

CHAP TER I ............ pg 2 GOALS, ORGANIZATION AND OBJECTIVES

CHAP TER 2 ........... pgs 3-19 TRADITIONAL COMPETITION

CATEGORIES (PROFESSIONAL)

• CategoryACooking

• CategoryBCooking

• CategoryCPatisserie/Confectionery

• CategoryDShowpiece

• CategoryELive-ActionShowpieces

• CategoryFHotFood—Professional

• CategoryGEdibleColdFood

• CategoryHIceCarving

CHAP TER 3 ........... pgs 20-23 CONTEMPORARY COOKING

CATEGORIES (PROFESSIONAL)

• CategoryKHotFoodCooking

• CategoryPPractical&ContemporaryPatisserie

CHAP TER 4 ........... pgs 24-27 COMPETITION ORGANIZATION

CHAP TER 5 ........... pgs 28-31 COMPETITION SCORING AND CRITIQUES

CHAP TER 6 ........... pg 32 AWARDS

• CulinaryCompetitionMedals

• CertificatesofParticipation

CHAP TER 7 ............ pgs 33-35 ACF-APPROVEDCULINARYJUDGE

PROGRAM

APPENDIX ................... pgs 36-56 • ScoreSheets

• Judge’sSummaryScoreSheet

• Competitor/CoachCritiqueofJudges

• CulinaryCompetitionApplication

• Judge’sLetterofCommitment

• ShowChairCompetitionChecklist

• ShowChairEvaluation

• LeadJudgeEvaluation

• WaiverofLiability

• ApplicationforACF-ApprovedCulinaryJudge

• ApprenticeJudgeCritique

TABLE OF CONTENTS

©2010,AmericanCulinaryFederation,Inc.Allrightsreserved.Nopartofthisdocumentmaybe disclosedorreproducedinanyformwithoutexpresswrittenconsentoftheAmericanCulinaryFederation.

A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2

Goals of ACF Approved 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 1G O A L S , O R G A N I Z A T I O N & O B J E C T I V E S


Category A — Cooking, Professional, Individual

• Showplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate.• Thecompetitormustdemonstrateatleasttwoproteinitems,twogarnishes,onesaladandtheappropriatesauce.

• Musthaveadescriptionormenuofplatterwithoutanameorpropertyaffiliation.

[Select One — All i tems must be properly glazed]

A-1 Coldplatterofmeat,beef,veal,lamborpork A-2 Coldplatteroffishand/orshellfish A-3 Coldplatterofpoultry A-4 Coldplatterofgame A-5 Onecoldhorsd’oeuvresselection,withaminimumofeightvarieties,servedwithappropriate

saucesandgarnishesA-6 Eightvarietiesoftapasorfingerfoods,hotorcold,orcombinationofhotandcold—mustbe

presentedcold

General Guidelines for Category A

Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandjudgeswhowillevaluatethem.

• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues.

• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.

• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.• Usecorrectcooking,presentationandflavorcombination.• Dressingtherimsofplatesresultsinanunacceptableappearance.• Meatshouldbecarvedproperlyandcleanly.• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.• Numericalharmonizingofmeatportionsandgarnishesisrequired.• Fruitsandvegetablesmustbecutorturneduniformly.• Bindingagentsmaybeusedforcreams.• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.

• Avoidallnon-edibleitems.• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemisédplateorplatter.• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.• Sauceboatsshouldonlybehalffull.• Aspicusedshouldrefertotheproduct.• Glazingworkshouldbecleanandfreeofdefects.• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.

• Propercolor,presentationandflavorcombinationsshouldbedisplayed.• Demonstrateclean,crispworkmanship.

CHAPTER 2T R A D I T I O N A L C O M P E T I T I O N C A T E G O R I E S


• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Thecharacteroftheshowpieceshouldberespected.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.

Category B — Cooking, Professional, Individual

• Musthaveadescriptionormenuofplatter,nonameorpropertyaffiliation

[Select one — All i tems must be properly glazed]

B-1 SixdifferentcoldappetizerplatesB-2 Sixdifferenthotappetizerplates,presentedcoldB-3 Onefive-coursemenugastronomiqueforoneperson,preparedhotandpresentedcold,

comprisingtwoappetizers,oneconsommé,onesaladandoneentree,oroneappetizer,oneconsommé,onesalad,oneentreeandonedessert,allwithpropertastingportionsandcontemporarypresentations.

B-4 Onenine-coursedegustationtastingmenu(Adegustationmenuisafine-diningtastingmenu.)

General Guidelines for Category B

Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.


• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.• Usecorrectcooking,presentationandflavorcombination.• Dressingtherimsofplatesresultsinanunacceptableappearance.• Meatshouldbecarvedproperlyandcleanly.• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.• Fruitsandvegetablesmustbecutorturneduniformly.• Bindingagentsmaybeusedforcreams.• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.

• Avoidallnon-edibleitems.• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemisédplateorplatter.• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.• Sauceboatsshouldonlybehalffull.• Aspicusedshouldrefertotheproduct.• Glazingworkshouldbecleanandfreeofdefects.• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.



• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudging iscompleted.

• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Thecharacteroftheshowpieceshouldberespected.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.

Category C — Patisserie/Confectionery, Professional, Individual

• Allrequirementsmustbedisplayed. • Allexhibitedpiecesmustbemadeofediblematerials.

[Select one]

C-1 Single-tier,decoratedcelebrationcake—sugarpaste,rolledfondant,royalicing,chocolate,marzipanorsugar.

• Minimumofthreetechniquesdisplayed. • Canbeanyshapewithamaximumdisplayareaof15”x15”. • Nodummycakesarepermitted.C-2 Onebuffetplatteroffancycookies,chocolates,orpetitfours(plattermustbemadeupoffive

varieties,sixportionseach)withonepresentationplate.C-3 Sixdifferentindividualhotorcolddesserts(mustbepreparedasanindividual-platedserving),all

displayedcold.C-4 Weddingcake • Minimumofthreetierswithamaximumdisplayareaof36”x36”. • Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwires

canbeusedforgumpasteflowersonly. • Nodummycakesarepermitted.


General Guidelines for Category C


• Ingredientsandgarnishesshouldharmonize.• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethods shouldbeapplied.

• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughout thedisplay.

• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.• Usecorrectcooking,presentationandflavorcombination.• Dressingtherimsofplatesresultsinanunacceptableappearance.• Fruitsandvegetablesmustbecutorturneduniformly.• Bindingagentsmaybeusedforcreams.• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.

• Avoidallnon-edibleitems.• Glazingworkshouldbecleanandfreeofdefects.• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.

• Propercolor,presentationandflavorcombinationsshouldbedisplayed.• Demonstrateclean,crispworkmanship.• Numericalharmonizingofdessertportions,garnishesandaccompanimentsisrequired.• Properlybakedoughorcrusts.• Displayproperthicknessforvariouscrusts.• Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine.• Allchocolateworkshouldbeinthepropertemperatureandthickness.• Allpipingworkshouldbethin,delicateandshowaccurateworkmanship.• Coloringusedshouldbesoft,pastelandnotexcessive.• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthe judgingiscompleted.

• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.

Category D — Showpieces, Professional, Individual

Exhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart.

• Acceptablemediumsare:ice,vegetables,fruits,tallow,saltillage,pastillage,chocolate,marzipanandcookedsugar.

• Basescannotexceed30”x30”,heightisunrestricted.• Useofcommercialmoldsisnotpermitted.• Noexternalsupportsareallowed.• ShowpiecesareeligibletobeenteredinonlyoneACFcompetition.


General Guidelines for Category D


• Ingredientsandgarnishesshouldharmonize.• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughout thedisplay.

• Avoidallnon-edibleitems.• Demonstrateclean,crispworkmanship.• Allchocolateworkshouldbeinthepropertemperatureandthickness.• Presentsmooth,properly-sandedpastillagework,freeofvisiblecracksandseams.• Presentsugarworkhavingthepropershine,thicknessandharmoniouscoloring.• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudging iscompleted.

• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.

Category E – Live Action Showpieces, Professional, Individual

• Allworkmustbedoneon-sitebythecompetitor.• Allworkmustbedisplayedonanacceptablefoodsurface.

E-1 Fruit / Vegetable Carving Mystery Basket

• Themeannouncedinadvancebyshowchair.• Competitorhasthreehourstocreateanddisplayshowpiece.• Allcompetitorsreceiveidenticalbasketoffruitsandvegetables.• Allitemsinmysterybasketmustbeutilizedinfinalshowpiece.• Basecannotexceed30”x30”,heightisunrestricted.

E-2 Cake Decoration

• Themeannouncedinadvancebyshowchair.• Competitorhasthreehourstodecorateanddisplaycake.• Cakeistobe3-tierandbasecannotexceed30”x30”.• Competitorwillbringinfilledcakeofanyshape,butwithoutanyfinalfinish.• Competitorswillfinishthecakewithglaze,buttercream,rolledfondant,chocolate,etc.,anddecorateittofitthetheme.

• Decorationscannotbebroughtin,onlytherawmaterialsnecessarytomakethem.(i.e.,marzipan,chocolate,sugar,etc.)

• Cakesmaybeslicedforinspectiontoensurethatonlyediblecakesareused;however,cakeswillnotbetasted.

• Alldecorationmustbeedible.• Competitorsmaybringinanairbrush.


E-3 Decorative Centerpiece

• Competitorshavethreehourstocreateadecorativecenterpieceofanymediumoracompositeofmediums,suchaschocolate,sugar,marzipan,pastillage,modelingchocolate,rolledfondant,gumpaste,nougat,etc.

• Basecannotexceed30”x30”,heightisunrestricted.• Asimple,genericbaseofpouredsugar,pastillage,chocolate,nougat,etc.,insimpleshapes,maybebroughtin.

• Anydecoratingofthebasemustbedoneon-site.• Competitorscanbringcookedsugaroftheirchoice,pre-cookedsugarsandpistolesareallowedonlyforthepurposeofpullingandblowing.

• Chocolatecanbebroughtinchoppedorinpistoles.• Pastillageandgumpastecanbepremadeandbroughtin,butmustbekeptwhite.Anycoloringmustbedoneduringthecompetition.

• Competitorsareresponsibleforbringingtheirowntools,marbleslabs,sugarequipment,measuringscale,warminglampandhairdryer(forcooling).

• Competitorsmaybringindecorativeplatterstodisplaytheassignment.• Competitorsmaybringinahousehold-size(small)microwave.• Pre-warmingthesugarand/orchocolatetemperinginthestagingareaispermitted.

E-4 Sugar Centerpiece

• Competitorshavefourhourstocreateadecorativesugarcenterpiece.• Basecannotexceed30”x30”,heightisunrestricted.• Competitorscanbringcookedsugaroftheirchoice,pre-cookedsugarsandpistolesareallowed,onlyforthepurposeofpullingandblowing.

• Allpullingandblowingmustbedoneon-site.• Pastillageandgumpastecanbepremadeandbroughtin,butmustbekeptwhite.Anycoloringmustbedoneduringthecompetition.

• Competitorsareresponsibleforbringingtheirowntools,marbleslabs,sugarequipment,measuringscale,warminglampandhairdryer(forcooling).

• Competitorsmaybringindecorativeplatterstodisplaytheassignment.• Competitorsmaybringinahousehold-size(small)microwave.• Pre-warmingthesugarinthestagingareaispermitted.

At tention Organizers

• Decorativecenterpiecesmayrequireselectroomtemperatures. • UseofamicrowaveovenincategoriesE-3andE-4isimperative,particularlytoallowfullandelaboratesugarwork.Electricalrequirementsmustbeevaluatedbeforethecompetitionandanadequatepowersourceprovidedtoavoidanyproblems.

•AkitchenisnotrequiredforcategoryE,howevereachcompetitormustbeprovidedwithone6' banquettableforworkingandone6'banquettablefordisplay.


General Guidelines for Category E


• Ingredientsandgarnishesshouldharmonize.• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughout thedisplay.

• Avoidallnon-edibleitems.• Demonstrateclean,crispworkmanship.• Allchocolateworkshouldbeinthepropertemperatureandthickness.• Presentsugarworkhavingthepropershine,thicknessandharmoniouscoloring.• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.

Category F — Hot-Food Competition, Professional

Hot-foodcompetitionsarethoseeventsinwhichcompetitorscookandpresentfoodtobejudgedontasteaswellasexecutionofskillsandpresentation.

Thesecompetitionsaresomewhatlargerinscopethancold-foodcompetitions,inthatkitchenspaceisrequired,rawproductsmustbeprovidedandmonitored,andstudenthelpers,proctorsandserversmustbeprovided.

Ina“blind judging,”therearedifferentjudgestoevaluatethekitchenandtasting.

Inan“open”competition,alljudgeswillevaluateboththekitchenandtasting.

Itisexpectedthatchefcompetitorswilldressinfullprofessionalchef’swhites,includinghat,apron,scarfandkitchentowelsduringthecompetition.

Hot-foodcompetitionsthatmakeuseofthemysterybasketarethebestkindindeterminingtheskillsrequiredofchefsandcooks.


Ingredientsforthemysterybasketwillvaryineachcompetition,buttheymustalwaysbethesameforeachcompetitorinanygivencompetition,andmustneverberevealedinadvance.The mystery basket must be approved by the lead judge prior to the competition.Thefollowingcommentswillhelpshoworganizersprepareamysterybasket:

• Eachbasketshouldincludenolessthanthreeandnomorethanfivemainitems,mainitemsbeingmeat,fish,poultryorgame.

• Allmainitemsmustbeusedinthemenu.• Theweightorcountofthemainitemsmustbesufficienttoprepareafour-coursemealoffourportionseach.•Useofwholeitemswithboneisencouragedtoshowthefundamentalskillsofthecompetitors.• Inadditiontothemainitems,thereshouldbesomesaladingredientsifgreensarenotincludedinthekitchenstaples.

• Twoorthreevegetablesitemsandoneortwostarchitemsnotpresentinthekitchenstaplesshouldbeincluded.

• Itemssuitableforadessertshouldalsobeincludedifadessertisarequiredpartofthemenu.

Procedure

1.Beforethecompetitionandduringthejudges’meeting,competitorswilldrawforstartingsequence andkitchenassignments.

2.Kitchenassignmentsshouldfollowthestartingsequence,i.e.,thecompetitorwhostartsfirstshouldhavekitchen#1,andsoforth.

3.Whilecompetitorsarewaitingtobegin,theyshouldbekeptawayfromthekitchenareasotheydo notgainanunfairadvantagebyseeingthecontentsofthemarketbasket.

4.Competitorsmaybringonlytheirtools,i.e.,knivesandcutters.5.Organizersmustspecifythenumberandtypeofsmallappliancesthatwillbeallowedtobebrought inbycompetitors.

6.At45-minuteintervals,eachcompetitorwillreceivethemarketbasketcontainingaselectionof materials.Within30minutesfromreceivingthebasket,eachcompetitormustsubmitamenutothe competitionproctor.Nosubstitutionsforitemsinthebasketcanbemade.Aftersubmittinghisorher recipe,eachcompetitormustcompletetheassignmentwithintheallottedcookingtime

7.Servingbeginswhenthefirstcompetitorreachesthethreehourandtwentyminutemark.Each competitorisallotteda40-minutewindowtoserveallcourses.

Kitchen Station Requirements

Whileallcompetitorsmaybeworkinginthesamekitchen,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 Kitchen

Thecommunitykitchenshouldincludesmallappliances,suchasmeatslicers,pastamachines,foodprocessorsandblendersthatwillbesharedbyallcompetitors.Allcompetitorsmustreceiveanexactlistofitemsavailableinthecommunitykitchenatleasttwoweeksbeforethecompetition.

Judges’ Station Requirements

Asmallroomorprivateareashouldbereservedforthetastingjudgeswiththefollowingitems

• Silverware• Napkins• Water• Clipboards• Notepads• Pencils/pens• Calculator• Stapler• Acompetitorstagingareaforingredientcheck-inbythejudges• Copiesofrecipes,afullsetfromeachcompetitorforeachjudge• Completestarting-timeschedules• Alltasteandskill-basedscoresheetsandtallysheetscompletedwithallcompetitorinformation,preparedforthejudges

• Scorekeeperstoassistjudges• Anapprentice/runnertocleardirtydishes,refillwaterandreplacesilverwareandnapkins asneeded

Apprentice

Intheeventthatapprenticesaremadeavailabletocompetitors,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 Storeroom

Thecommunitystoreroom,fromwhichallcompetitorsmaydraw,willinclude,butisnotlimitedto,theitemsbelow.Allcompetitorsmustreceiveanexactlistofitemsavailableinthecommunitystoreroomatleasttwoweeksbeforethecompetition.

Innocaseshoulditemsinthemysterybasketduplicateitemsavailableinthecommunitystoreroom.

Minimummandatoryrequirementsareasfollows(localadditionsmaybemade):

Community Storeroom Products [Mandatory Minimum Required]

PRODUCEChiliPeppers(atleast2varieties)CeleryFreshherbs(anassortmentofat least4commonvarieties)GarlicGreenOnionsGreenvegetables(2varietiesi.e., asparagus,haricotverts)Lettuce(atleast2varieties)Mushrooms(atleast2varieties)Onions(atleast2varieties)Potatoes(60to90count)RedPotatoesRootVegetables(atleast 2varieties)ShallotsSquash(atleast1variety)Tomatoes(atleast2varieties)

FRUITSSeasonalFruits(atleast3varieties)Applesand/orPearsLemonsLimesOrangesDriedfruit(atleast2varieties i.e.,raisins)

STAPLESActivedryyeastAll-purposeflour

BakingpowderBakingsodaBread(atleast2varieties)CouscousCornmealCornstarchPepper(groundandwhole)Rice(atleast2varieties)Salt(Kosherandtable)Selectionofherbsandspices (atleast6commonvarieties)Sugar(granulated,powder andbrown)

GROCERIESBrandyHoneyMustardOils(EVOlive,vegetable andcanola)SoysauceTabascostylesauceTomatopasteTomatosauceVinegar(balsamic,ciderandrice)Wine(redandwhite)Worcestershiresauce DAIRYButter(unsalted)Eggs(largegradeA)Heavycream

MargarineMilkSourcream

STOCKSChicken(blondeandbrown)DemiglaceBeefbase(powderorpaste)Chickenbase(powderorpaste)Fishbase(powderorpaste)

MISCELANEOUSBacon(sliced)Lentils,barleyorquinoaNuts(wholeorgroundat least2varieties)Woodshavingsforsmoking PASTRY ITEMSAlmonds(sliced,blanched)BrownSugarChocolate(milk,darkandwhite)Cocoapowder(unsweetened)CornSyrupGelatin(sheetsorpowder)High-glutenFlourPowdersugarShorteningVanillabeansVanillaextract


DAIRYMilkHeavycreamUnsaltedbutterSourcreamYogurtRicottacheeseCreamcheeseTofuCremefraîcheEggsMargarine

FRUITS, PRODUCE, HERBS(Minimumoffiveseasonalfruits)OrangesLemonsLimesGrapefruitsVanillabeanFreshmint

CHOCOLATE PRODUCTSDarkchocolate—bittersweetMilkchocolateWhitechocolateCocoapowder

FLOURS, NUTS, SUGARSAll-purposeflourCakeflourPastryflourCornmealBreadflourHigh-glutenflourAlmondflourHazelnutflourWhole-wheatflourRiceflourAlmonds(whole,sliced,slivered)HazelnutsPecansWalnutsPinenutsPistachiosSuperfinesugarPowderedsugarBrownsugarGranulatedsugar

MISCELLANEOUS PASTRY STAPLESApricotjamRaspberryjamVegetableoil

RegularshorteningHi-ratioshorteningHoneyMolassesCornsyrupGlucoseNeutralfruitglazeInstantcoffeeVanillaextractLemonextractAlmondextractKnowgelatinSheetqelatinBakingpowderBakingsodaAlmondpasteCoconutLong-grainriceAssortedspices: (Cinnamon,nutmeg,ginger, allspice,cloves)DryyeastSeedsPoppyseedsSaltQuickoatsMinutetapioca

Pastry Food Storeroom Products [Mandatory / Minimum Required]

Organizer Note

Sample Time Schedule for Category F:

Category F-1 — Mystery Basket , Professional, Individual

• Competitorswillpreparefourservingsofafour-coursemenuoftheirchoice.(Dessertcourse isoptional.)

•Totaltimeforcompetitionisfourhours,notincludingset-upandclean-up.• Menumustbesubmitted/pickedupwithinfirst30minutes.Cookingmaybeginimmediatelyuponsubmissionofmenu.

•Servicewindowopensatthreehoursand20minutes.• Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmysterybasketitemsarepermitted.

• Ofthefourportionsprepared,threeareforjudgestasting,andoneisfordisplay/critique.

Setup

8:00 a.m.

8:45 a.m.

9:30 a.m.

Receive Basket / Start

menu due within 30 min

8:30 a.m.

9:15 a.m.

10:00 a.m.

Window Opens

11:50 a.m.

12:35 p.m.

1:20 p.m.

Window Closes

12:30 p.m.

1:15 p.m.

2:00 p.m.

CleanupEnds

1:00 p.m.

1:45 p.m.

2:30 p.m.

Competitor 1

Competitor 2

Competitor 3


Category F-2 — Mystery Basket , Professional, two-man team

• Teamswillprepareeightservingsofafour-coursemenuoftheirchoice.(Dessertcourseisoptional.)• Totaltimeforcompetitionisfourhours,notincludingset-upandclean-up.• Menumustbesubmitted/pickedupwithinfirst30minutes.Cookingmaybeginimmediatelyuponsubmissionofmenu.

• Servicewindowopensat3hours,20minutes.• Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmysterybasketitemsarepermitted.

• Oftheeightportionsprepared,threeareforjudgestasting,oneisfordisplay/critique,andthe remainingfourmaybeusedfortasting.

Category F-4 — Nutri t ional Hot Food Challenge:

Thisuniquecompetitionformatisidealforstrengtheningtheestablishedalliancewitha registereddietitian.

• Competitorswillpreparefourservingsofafour-coursemeal(hotappetizer/soup,salad,entréeanddessert).• Competitorshavethreehourscookingtime,withanadditional40minutesforplating.• Thetotalcaloricvalueofthemealshouldnotexceed1000kcal.Thebalanceshouldbe15–20percentprotein,45–60percentcarbohydratesand25–30percentfat.

• Competitorswillsubmitthemenuwithrecipes,picturesandnutritionalanalysisforeachcourse.• Nutritionalanalysismustbeconfirmedandcompletedbyaregistereddietician.Confirmationmustbepresentedintheformofa“letter”statingthatthemealplanwasevaluatedforoverallnutritionaladequacyandmeetsthenutritionalguidelinesrequiredforthecompetition.Also,indicatewhichsoftwareprogramwasusedfortheanalysis.

• Allingredients,expectproteins,maybepre-scaledandwillbecheckedon-site.• Proteinsmaybebroughtinmarketform,butsomefabricationmusttakeplaceduringthe cookingphase.

• Ofthefourportionsprepared,threeareforjudgestasting,andoneisfordisplay/critique.

Category F-5 — Pastry Mystery Basket , Professional, Individual• Competitorswillprepareone8”decoratedtorte/cake,anyshape,andfourportionseachofonehotandonecolddessert.

• Totaltimeforcompetitionis4hours;notincludingset-upandclean-up.• Menumustbesubmitted/pickedupwithinfirst30minutes.Cookingmaybeginimmediatelyuponsubmissionofmenu.

• Servicewindowopensat3hours,20minutes.• Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmysterybasketitemsarepermitted.

• Thetorte/cakeshouldbepresentedwhole.•Ofthefourportionspreparedofthehotandcolddesserts,threeareforjudgestastingandoneisfor display/critique. Category F / 6 Pastry Mystery Basket , Professional, two-man team

•Teamswillprepareone8”decoratedtorte/cake,anyshape,adecorativeshowpiecetodisplaythe torte/cakeandfourportionseachofonehotandonecolddessert.


•Totaltimeforcompetitionisfourhours,notincludingset-upandclean-up.

•Themenumustbesubmitted/picked-upwithinfirst30minutes.Cookingmaybeginimmediatelyupon submissionofmenu.

•Theservicewindowopensatthreehoursand20minutes.

•Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmystery-basketitems arepermitted.

•Thetorte/cakeshouldbepresentedwiththeshowpiece,onesliceremovedfortasting.Theslice shouldbe1/8”ofthecakeandpresentedonadessertplatefortasting.

•Theminimumheightoftheshowpieceis24”andmustincorporateastandtodisplaythecake.

•Cakeandshowpieceshouldbeinharmony.

•Ofthefourportionspreparedofthehotandcolddesserts,threeareforjudgestastingandone isfordisplay/critique.

•Thedecorativecenterpiececanbeofanymediumoracompositeofmediums,suchaschocolate, sugar,marzipan,modelingchocolate,rolledfondant,nougat,etc.

•Competitorscanbringcookedsugaroftheirchoice.Pre-cookedsugarsandpistolesareallowedonly forthepurposeofpullingandblowing.

•Chocolatecanbebroughtinchoppedorinpistoles.

•Competitorsareresponsibleforbringingtheirowntools,marbleslabs,sugarequipment,measuring scale,warminglampandhairdryer(forcooling).

•Teamsmaybringindecorativeplatterstodisplaytheassignment.

•Teamsmaybringinahousehold-size(small)microwave.

•Pre-warmingthesugarand/orchocolatetemperinginthestagingareaispermitted.

General Guidelines for Category F


• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.


• Usecorrectcooking,presentationandflavorcombination.• Dressingtherimsofplatesresultsinanunacceptableappearance.• Meatshouldbecarvedproperlyandcleanly.• Fruitsandvegetablesmustbecutorturneduniformly.• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.


Category G — Edible Cold Food, Professional, Individual

Theconceptofanediblecold-fooddisplaydemands,inessence,thesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment.

• Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolled andproctored.

• Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines.

• Allfinishedproductsaretobekeptat45°Forbelow,withoutinterruptionuntiltastedandevaluated.• Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment.• Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen.• Allproceduresmustbestrictlymonitored.• Showorganizerswillneedtoallowtwodays,eachwithaneight-hourshift.

Competitor Requirements

Cooking—Onecoldbuffetorhorsd’oeuvresplatterforeighttotenportions. Thehorsd’oeuvresmustconsistofminimumofsixvarieties.Theplattermustalsopresenttheappropriatesaladsandgarnitures.

Pastry—Onebuffetplatter,eighttotenportionsofeachvarietywithconfectioneryordessertswiththeme. Theplattermustconsistofaminimumofsixvarieties.

Day One Schedule

• Menudevelopment• Marketbasketissued• Kitchenandstationassignment• Displaytimeassignment• Sevenhoursofproctoredmiseenplace,preparationandcookingtime

Day Two Schedule

• Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime


Category H — Ice Carving, Professional

Icecarvingisanexcitingcategorywhereculinariansandartistsmingle.Therearefourdifferent sub-categories,dependingonthenumberofcarversandtheamountoficetobecarved:

Category H-1 — Single block individual freestyle

• Oneman,oneblock,threehours

Category H-2 — Multiple block, two-man team freestyle

• Two-manteam,threeblocks,threehours

Category H-3 — Multiple block, three-man team freestyle

• Three-manteam,fiveblocks,threehours

Category H-4 — Exhibit ion Carving

• Two-orthree-manteam,15–20blocks,48-hourtimelimit,outdoors

General Guidelines

• Exhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectators.Afirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudges.Competitorswhoreceiveasecondwarningwillbedisqualified.

• Allcompetitioniceistobecarvedonthepremises,withinaspecifiedtimelimit,andonlybythecompetitorwhoenteredthecategory.

• Inexhibitioncarving,onehelpermaybeusedbyeachcompetitor.Thehelpermustregisterwiththecompetitorandsignallwaivers.Thehelpercanhandletheiceandtools,butmaynotaltertheiceinanyway.Nohelpersareallowedforteamcompetitions.

• Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48”x48”andhaveadequatestabilityandbraces.

• Thedecisionofthejudgesisfinal.• Theleadjudgeisresponsibleforconductingthecarvers’meetingbeforethestartofthecompetition.Theshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficials,helpers,etc.tothecompetitors.

Plat forms for Carving

• Theplatformsshouldbenon-skid,preferablywood.Woodpalletsarereadilyavailableinanyconventionarea.Exteriorgradeplywood½"x4'x8'willcovertwopallets.

• Eachcarverwillneedaminimumoftwopallets,coveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether.

• Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneously.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.

Displaysarejudgedinfourareas,eachworthapossible10points:

• Artisticachievementandstrengthofdesign• Craftsmanship—workinvolved,detailandprecision,stronglines,symmetrical,ofevendepth,uniformity,safety

• Finishedappearance—thepiecehasafinishedlookandisfreeofcracks,chipsorexcessslush• Originalityanddegreeofdifficulty,unique,ofanewdesignorcomposition

Safety Guidelines

• Protectiveclothing - Steel-toedbootsandsafetyglasses - Gloves—coldweatherprotection - Noloosescarves,etc. - Earplugs• Electricalequipment,grounded• Properlifting,movingoficeblocksandfinishedpiecesweighing300–400lbs• Adequatedrainage


Authorized Ice Carving Tools

• Icetongs• Handsaws• Chainsaws*• Steamwand• Tablewithcircularsaw*• Dremel*• Router*• Alcohol/propaneburners• Drawknife• Largecompass• String• Woodruler• Extrabars• Largeflatchisels,longhandle

Show Organizer’s Responsibili t ies

• Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplication,andissuethesamewaivertoeachhelper,apprentice,orpersonswhowillbeintheworkingareas.ThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccur.Thiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion.

• Securenecessarymaterialsforthesetupandconstructionoftheworkareas,adequatepowersupply,drainage,lighting,etc.,specificationsareoutlinedherein.

• Arrangeforpersonneltoemceetheevent,talktotheaudience;provideanofficialtimeclockvisibletoallcompetitors,propersignageforthecompetitorsandtheirestablishment,aswellasascoreboardtopostthecompetitorsfinalscores.

• Providestafftoassistthejudgesintotaling,averagingscores,preferablywithcalculatorsorcomputerstoensureaccuracy.

• Mediumflatchisels,longhandle• Smallflatchisels,longhandle• LargeV-chisels,longhandle• SmallV-chisels,longhandle• Roundinsidecut• Roundoutsidecut• Levelcarpenters• Dividers• 5-prongshaver• Icepick• Sparechains–new

*Power tools only.

A C F P r o f e s s i o n a l C o m p e t i t i o n M a n u a l | R e v i s e d O c t o b e r 2 0 12 2 0

Category K — Practical and Contemporary Hot-Food Cooking, Professional, Individual

• Competitorswillfabricateandpreparefourportionsofafinishedproductbasedonthefollowingmaincoursecategories.

• Competitorshave15minutesforset-up,60minutestofabricateandcook,10additionalminutesforplatingand15minutesforclean-up.

• Ofthefourportionsprepared,threeareforjudges’tastingandoneisfordisplay/critique.

K-1—Rock Cornish Game Hen, Chicken or Duck

•Fabricateandcooka1-1½lbRockCornishgamehen,a2-2½lbchickenora5-6lbduck, usingthewholeorpartofthebird.

K-2—Bone-In Pork Loin

•Fabricateandcooktospecification.Otherporkcutsmaybeincludedinthedish.

K-3—Bone-In Veal Loin or Rack

•Fabricateeitherchoiceandcooktospecification.Othervealcutsmaybeincludedinthedish.Chine boneonlymayberemovedfromtherackbeforethecompetition.

K-4—Bone-In Lamb Loin or Rack

•Fabricateeitherchoiceandcooktospecification.Otherlambcutsmaybeincludedinthedish.Chinebone onlymayberemovedfromtherackbeforethecompetition.

K-5— Game Birds

•Choicesofgamebirdscanbe1-1½lbpheasant,quail(s),squab(s,)partridge(s)orupto 2½lbguineafowl.Gamebirdsmustbefabricatedduringthecompetitionandcookedasthe recipestates.

K-6—Bone-In Game

•Venisonandantelope,racksorloin:Fabricateeitherchoiceandcooktospecification.Other gamecutsmaybeincludedinthedish.Chineboneonlymayberemovedfromtherackbefore thecompetition.

K-7— Whole Rabbit

•Fabricateandcooktorecipespecifications,usingthelegandatleastoneothercut.

K-8—Live Lobster

• Using1-2lblobsters,fabricateandcooktorecipespecifications.Othercrustaceans/mollusks maybeincorporatedwiththis,orothercategories,also.

K-9—Fish

• Fabricatea2-2½lbflatorroundfish.Fishcanbeevisceratedandscaled,buttheheadmust remainonwhenbroughtin.Prepareasrecipespecifies.

CHAPTER 3C O N T E M P O R A R Y C O M P E T I T I O N G U I D E L I N E S


General Guidelines for Category K

• Competitorsmustprovideatleastfourjudgespacketsthatinclude:recipes,allingredientsandacompletediagramoraclear,close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthecompetition.

• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.• Noadvancepreparationorcookingisallowed.• Cleanedandpeeledmirepoixingredientsareacceptable.Choppedherbs,shallotsandgarlicarealsoacceptable.

• Vegetablescanbepeeledandsaladsmaybecleanedandwashed,butnotcutorshapedinanyform;beansmaybepre-soaked.

• Nofinishedsoupsorsaucesareallowed.However,basicstocksmaybebroughtin.Noclarifiedconsommésareallowed.

• Thefollowingready-madedoughmaybebroughtin:bric,puffpastryandfilodough.• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.• Competitorsmayalsobringproteinspre-marinated,butwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe.

• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefish,meats,etc.).

• Competitorsmustbringtheirownfood,tools,cookwareandchina.

Category P - Practical and Contemporary Patisserie, Professional, Individual

P-1 — Hot / Warm Desser t

• Competitorswillpreparefourportionsofahot/warmdessertoftheirchoice.• Competitorshave15minutesforset-up,60minutestocook,10additionalminutesforplatingand15minutesforclean-up.


P-2 — Composed Cold Desser t

• Competitorswillpreparefourportionsofacomposedcolddessertoftheirchoice.• Competitorshave15minutesforset-up,90minutestocook,10additionalminutesforplatingand15minutesforclean-up.


General Guidelines for Category P

• Competitorsmustprovideatleastfourjudges’packetsthatinclude:recipes,allingredientsandacompletediagramoraclear,close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthecompetition.

• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.• Noadvancepreparationorcookingisallowed.• Cookedicecreambasesand/orsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite.• Nofinishedsaucesareallowed.• Thefollowingready-madedoughmaybebroughtin:bric,puffpastryandfilodough.


• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(i.e.,wholefruits).

• Competitorsmustbringtheirownfood,tools,cookwareandchina.• Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirements;however,freezersarenotprovided.

• Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted.

Kitchen Station Requirements

Whileallcompetitorsmaybeworkinginthesamekitchen,eachmustbeprovidedwithhisorherownworkstation.Eachstationmustincludethefollowing:

• Adequateworktable• Smalloven;convectionorconventional• Cooktop,minimumtwoburners,induction,electric,orgas• Marbleslab**• Kitchen-Aid-typemixer**• Cuttingboards• Sinkwithrunningwater,maybeshared• Accesstorefrigeration,maybeshared• Powersupply,fouroutletsperstation• Cubedice,icesupply• Garbagereceptacles• Hotandcoldwatersanitationstationinimmediatevicinity• Tomaintainsanitation,brooms,mops,papertowels,plasticwrap,foil,bleachandbuckets• Competitorsareallowedtobringinanadditionalburner-cookingunit• Measuringscaletobeavailabletocompetitors,measuringinouncesandpounds• Largeclockincompetitionareaforaccuratetimekeeping ** This equipment applies to pastry kitchen only.

Judges’ Table Requirements

JudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchen.Theywillneedthefollowingitems:

• Silverware• Napkins• Water• Clipboards• Notepads• Pencils/pens• Calculator• Stapler


Setup

8:00 a.m.

8:15 a.m.

8:30 a.m.

8:45 a.m.

9:00 a.m.

Start

8:15 a.m.

8:30 a.m.

8:45 a.m.

9:00 a.m.

9:15 a.m.

Window Opens

9:15 a.m.

9:30 a.m.

9:45 a.m.

10:00 a.m.

10:15 a.m.

Window Closes

9:25 a.m.

9:40 a.m.

9:55 a.m.

10:10 a.m.

10:25 a.m.

CleanupEnds

9:40 a.m.

9:55 a.m.

10:10 a.m.

10:25 a.m.

10:40 a.m.

Competitor 1

Competitor 2

Competitor 3

Competitor 4

Competitor 5

• Acompetitorstagingareaforingredientcheck-inbythejudges• Copiesofrecipes,afullsetfromeachcompetitor,foreachjudge• Completestartingtimeschedules• Alltasteandskill-basedscoresheetsandtallysheetscompletedwithallcompetitorinformation,preparedforthejudges

• Scorekeeperstoassistjudges• Anapprentice/runnertocleardirtydishes,refillwaterandreplacesilverwareandnapkinsasneeded

Organizer Note

Sample Time Schedule for Category K:

Category W — Customized Wildcard Category

Chapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapproval.AnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEH’sareawarded.

Thestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetition,andmustbesubmittedafullfourmonthsbeforethecompetition.Thedescriptionmustincludethefollowinginformation:

• Indicatewhetheranindividualorteamcategory;ifateamcategory,indicatehowmany teammembers

• Numberofportions• Numberofcourses• Timeframe• Useofanyspecialorrequiredingredients

Note:Foracustomizedindividualcategory,competitorsarerequiredtoprepareatleastfourportionsofafourcoursemenu.Foracustomizedteamcategory,teamsmustprepareaminimumofeightportionsofafourcoursemenu.


ACFapprovesapproximately100culinarycompetitionseachyear,rangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors.

AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitions.Thissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements.

ForACFtosanctionaculinarycompetition,thenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandards.Inaddition,theapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition.

TohaveaculinarycompetitionsanctionedbyACF,therearethreebasiccriteriathatmustbemet:

1.ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding.

2.Thecompetitionmustadheretotheguidelinesasdescribedinthismanual,includingcategoryrequirements,awardsystemandjudgingcriteria.

3.ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudges,oneofwhommusthaveinternationalshowexperience,andonepastrychef,ifnecessary.

Therearefivephasestoplanningandhostingasuccessfulcompetition.Theyare:

Phase One: Pre-Planning

Hostingacompetitionisafunandexcitingopportunity,butittakesplanningandteamworktomakeithappen.Herearesomethingsyourchapterneedstoconsider:

• Isyourchapterwillingtohostacompetition? - Chaptersacceptallfinancialliabilitywhenhostingashow. - Createabasicbudgetofanticipatedrevenuesandexpenses. - Isthereenoughvolunteersupport?• Decideonthetypeofshow. - Whatfacilitiesareavailableforhost-site? - Whatdatesisfacilityavailable?• Determinewhatcategorieswillbeoffered. - Understandthedifferentcategories. - Considerthespaceandlogisticalrequirementsforeachcategory.• Whatresourcesarerequired? - Financialrequirements - Doesyourchapterhavesponsorstohelpunderwriteexpenses?• TaskDelegation

CHAPTER 4C O M P E T I T I O N O R G A N I Z A T I O N


Phase Two: Application Process

Great!Yourchapteriscommittedtohostingacompetition,nowit’stimetostarttheapplicationprocess.

Step 1—SubmitcompletedapplicationpackagetoACF’snationalofficeatleastfour monthspriortothefirstdayofthecompetition.Acompletedapplicationpackageincludes:

• Completedapplicationform;signedbybothchapterpresidentandshowchair. • LettersofcommitmentfromthreeACF-approvedjudges.AcurrentlistofACF-approvedjudgescan

befoundontheWebsite. • Judgesprotocolletter. • Checkorcreditcardforapplicationfee,currently$200.(Applicationsreceivedlessthan45days

priortocompetitionwillincuranadditional$100rush-fee.)

Step 2–Oncethecompletedpackageisreceivedandverifiedbythenationaloffice,thecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge.

Ifapprovalisgranted,theshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACF’sWebsiteandThe National Culinary Review (NCR).Competitionswillnotbeposteduntilapprovalisreceived.

Ifthecompetitionisnotapproved,anexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas.

NOTE:Incompleteapplications,orthosesubmittedlessthanfourmonthspriortocompetition,maynotappearinNCR,andwillreceivelimitedexposureonACF’sWebsite.

Phase Three: Planning and Organization Process

TheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccess,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.

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• Mainpointofcontactinternallyandexternally• Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition

• Appoints/directsassistants,asnecessary

Ki tchen Manager

• Reportstoshowchair• Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupport thecompetition

• Mainkitchenareasafetysupervisor• Arrangesfirewatchesandotherfacilitysafetyrequirements• Monitorsandrefreshesjudges’tastingequipmentandrefreshments

Protocol Manager

• Reportstoshowchair• EnsuresVIPs/judgesaresupportedandcaredforinapropermanner• Transportation/pick-ups• Adequatelodging/meals• Perdiemsupport• Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)

Market ing and Publ ici t y Assis tant

• Reportstoshowchair• Ensuresdetailsofcompetitionarepublished/distributedtotargetaudienceandcompetitors• Coordinatespre-andpost-competitionpressreleases


Awards and Scor ing Assis tant

• Reportstoshowchair.• Coordinatesapplications/registrationforshowparticipation.• Supportsjudgesduringcompetition.• Assignscorekeepingassistants,starters,timekeepers.• Providesscoresheets.• Tabulatesandverifiesscoring.• Scoresshouldbekeptconfidentialuntiltheawardsceremony,sobesuretoappointsomeonewithdiscretion.Also,considertheappearanceofaconflictofinterestwhenselectingthescorekeeper.

• Tracksawardsandensuresrecipientsreceivetheminatimelymanner.

Phase Four – Competition Day

Thedayofthecompetitionhasfinallyarrived,andit’stimetoputallyourplansintoaction!Thisisalsothebusiestdayfortheshowchair,sohereareafewthingstoremember:

• On-sitecontactforpower,gas,etc.• Scoresheetsareready• Scorekeeper• Judges’roomisset• Awardsceremony• Hospitality

NOTE: Rememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategory.Addingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetition.Ifscoresheetsaresubmittedforcategoriesnotpreviouslyapproved,noCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors.

Phase Five – Follow-up

Finishingstrongisimportant!Compilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodoso.Thefollowingitemsmustbeincludedinthereturnpackage:

• Judges’summaryscoresheets,signedbyallthejudges.(Donotsendindividualjudges’scoresheets.Thehostchaptershouldretainthoserecordsforthreeyears.)

• Unusedmedalsandcertificates.(Unusedmedalsmustbereturnedaftereachcompetition,donotholdontoforfuturecompetitions.)

• Competitorinformationsheets.• Leadjudgereport.• Showchairreport.• Competitorandcoachcritiqueofjudgesforms,ifany.


CHAPTER 5C O M P E T I T I O N S C O R I N G & C R I T I Q U E S

Inculinarycompetitions,thereispreparationofthedisplayandscoring,butitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitions.Therearetwoareasofassessment:thecritiqueandthescore.

CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperienced,trained,approvedculinaryjudges.Inthelearningprocess,thereisnosubstituteforaprofessional,constructivecritique,deliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague.

Critiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewing.Thisallowsprivacyforthejudgeandthecompetitortodiscussthedisplay.Also,byhavingthecritiqueassoonaspossibleaftertheviewingbythejudges’panel,thedisplayisstillfreshinjudges’mindsandthecritiquecanbemoreaccurateandhelpful.

Thebestcritiquesaretothepoint,noteboththestrongandweakpointsandarespecific.Inaddition,thejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdeveloped.Ifthecompetitorisastudent,hisorherinstructorshouldbepresentduringthecritique.

Thesecondareaofassessmentisthescoring.Asthejudges’panelreviewsadisplay,pointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplay.Basedonapossible40points,displaysareawardedgold,silverorbronzemedals.

TheACFscoringpointscaleis:

Gold medal 36-40points

Silver medal 32-35.99points

Bronze medal28-31.99points

Unlikemostcompetitionsthatmayhaveonlyonegoldmedalwinner,inACF-sanctionedcompetitions,thecompetitorscompeteagainstastandardandnoteachother.Sinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandard,theremaybemanycompetitorswhowinthesamemedal.

ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevels.IfthecompetitorisamemberoftheACF,apermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice.

Assessment for Categories A, B, C2&3, G

Inacold-foodcompetition,thejudgingtakesplaceinanemptyhall,exceptformembersofthejudgingpanel.Thecompetitorsareabsent,asarethepublicandthemedia.

Displaysinthesecategoriesarescoredinspecificareas:

Presentation and Layout — 5 points

• Dishesshouldbeappetizingandtastefullypleasingtotheeye.• Theyshouldshownobeadsorunevenaspic.• Slicesshouldbemoderate,portionscorrectlycalculatedandeasilyaccessible.


Glazing — 5 points • Aspicusedshouldrefertotheproduct. • Glazingworkshouldbecleanandfreeofdefects.

Composit ion and Harmony of Ingredients — 10 points

• Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends.• Tasteandcolorsshouldenhanceeachother.• Displaysmustdemonstratepracticalcraftsmanship,andshouldbepractical,digestibleandlight.

Correct Preparation and Craf tsmanship — 15 points

• Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation.• Preparationsmustdisplaymasteryofbasicskills,chosenjelliesandapplicationofcookingmethods.

Serving Methods and Por tions — 5 points

• Simpleandpractical,cleanandcarefulservingwithnofuss,noover-elaborateorimpracticalgarnishing,andplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant.

Assessment for Category D

CategoryDentries(showpieces)shoulddisplaymorecreativitythanpractically,butmustalsoconformtocertainstandards.Showpiecesarejudgedinthreeareas:

• Scale/size/proportion—5points• Artisticachievement/detail—15points• Craftsmanship/qualityofwork—20points

Assessment for Category F, G

ThedynamicsofjudgingcategoryF,hot-foodcompetition,arequitedifferentfromthosewhenjudgingothercategories.

TheassessmentforcategoryFisdividedintotwoareas:kitchen/floorevaluationandservice/tastingevaluation.Eachoftheseareasarefurtherdividedintofivespecificareas,whicharescoredindividually.Thetotalpossiblepoints(100)isdividedby2.5toyieldamedalscoreona40-pointscale.

Kitchen / Floor Evaluation — (40 possible points)

• Sanitation/foodhandling—5points• Miseenplace/organization—5points• Culinaryandcookingtechniqueandproperexecution—20points• Properutilizationofingredients—5points• Timing/workflow—5points


Floor judges evaluate the following:

Sanitation—Cuttingboardsshouldbescrupulouslyclean.Knivesshouldbesharp.Thetoolbox/knifebagmustbecleanandsanitaryinside.Sanitizingsolutionisattherightstrength,notoveror under-powered,andwhetherit’sbeingusedasawashingsolutioninsteadofsanitizingapre-washedarea.Arethecompetitorsusingtowelscorrectly?Forexample,theyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowel.Considerwhetherornotcompetitorsareusingtheirapronsashandwipes.Productsshouldbestoredatthecorrecttemperature.Glovesmustbeusedwhenthelastcontactwithfoodisoccurring,forexample,platingup.Areasarerequiredtobekeptsanitized,particularlyduringfish-to-meattovegetableordairytransitions.Frequenthandsanitizingisencouraged.

Organization—Tableshouldbekeptclearofnonessentials.Forexample,amixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayed.Worksystematicallyononejobatatime.Usecorrectcuttingmotionsandthecorrectknifeforthejob.

Storingofproducts—Useanorganizedrefrigerator,rackcart,knifeandequipmentstorage.Wastestorage—isituseableornot?Useablewasteisproperlystoredforfutureuse.Thetableshouldbefreefromdebris.Floorspillsmustbeattendedtoquickly.Thedishareashouldnotbeusedasastoragedump.Competitorsshouldhaveanorganizedwithdrawalfromthekitchen,leavingitascleanasitwasfound.

ButcheryandBoningSkills—Efficientandprofitableremovalofmuscleorfishfromaboneisencouraged.Sinewand/orfatremovalandcorrecttyingmethodswillbeevaluated.

Cookingtechniquesandskills—Followclassicalcookingtechniques.Thecompetitorshouldusethetechniqueasstatedintherecipe.Forexample,panfryinginsteadofsautéing,orbraisingwithalidon.Demonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquid.Mirepoixshouldbebrownedproperly,notjustheated.Productshouldberoastedcorrectlyandbastedasneeded,notjustplacedintheoven.Poacheditemsshouldnotbesimmered.Followcorrectmethodwhenpreparingaforcemeat.Considerhowmanydifferenttechniqueshavebeendisplayed.

Timing—Menuitemsshouldnotbeheldtoolong.Considerwhetherornotmeatshavethetimetorest.Servewithinthefive-minutewindow.

Workflow—Crossoverdutiesshouldshowteamwork.Thereshouldbesmoothtransitionsfromonejobtoanother.Alogicalprogressionofjobsisadmired.Forexample,avoidchoppingherbsormincinggarliconseveraloccasions.Usepropertimingofthemenuitems.

Service / Tasting Evaluation — (60 possible points)

• Servingmethodsandpresentation—5points• Portionsizeandnutritionalbalance—5points• Creativity,menuandingredientcompatibility—15points• Flavor,taste,textureanddoneness—35points

Tasting judges evaluate the following:

Servingmethodsandpresentation—Hotfoodshouldbehot,andcoldfoodshouldbecold(includingplates).Foodshouldbefreshandcolorful,visiblyseasoned,presentedwithsomeheight,easytoeatandpleasingtotheeye.Meat/fishslicesmustbeeven,straightandevenlyshingled.Itemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface.


Portionsizeandnutritionalbalance—Componentsofthemealmustbebalancedsothatthemainitemiscomplementedinsize/amountbytheaccompanyinggarnish(es)and/orsauce.Thenecessarynutritionalstandardsshouldbeadheredto.Theproteinweightmustbewithinthesetlimits.

Creativity —Dishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverused.Ifcompetitor’suseanoldorclassicalidea,new,creativeideasshouldbeusedtotransformthedish.

Menucompositionandprogressionofcourses—Themenumusthaveathreadorathemerunningthroughout.Forexample,itisaregional,seasonalorcelebrationmenu.Nocoursesshouldbeoutofsyncwiththemenu,suchasanAsian-typedishinsertedintoanAmerican-typemenu.Intheprogressionofcourses,thereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthetheme.Thedishesshouldportrayahighlevelofskillandexactness.Thenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s).

IngredientCompatibility—Ingredientcolorsshouldharmonize.Ingredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmony.Haveanyoftheingredientsbeenduplicated?

Flavor,taste,textureanddoneness—Thestatedflavorinthemenuandrecipeshouldbeprofound.Forexample,theduckbrothshouldtastelikeduck.Donenesstemperaturesmustbecorrect.Statedvegetablecutsshouldbecorrect.Thestatedcookingtechniquesmustbeappliedcorrectly.Thetexturesshouldcorrespondtowhatwasimpliedintherecipe.Theflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistency.Competitorsmustdemonstratethecorrectdegreesofcaramelization.Thedishesshouldtastegreat.

Assessment for Categories K and P/1, P/2

TheassessmentforcategoriesKandP/1,P/2isdividedintothreeareas:organization,cookingskillsandculinarytechniques,andtaste.

Eachoftheseareasisfurtherdividedintotwoorthreespecificareas,whicharescoredindividually.Thetotalpossiblepointsare40,ona40-pointscale.

Organization — (10 possible points)

• Sanitation/workhabits—5points• Utilizationofingredientsanduseofallottedtime—5points

Cooking Skills and Culinary Techniques — (10 possible points)

• Creativity,skills,craftsmanship—5points• Serving,portionsize—5points

Taste — (20 possible points)

• Flavorandtexture—10points• Ingredientcompatibility,nutritionalbalance—5points• Presentation—5points


CHAPTER 6A W A R D S

OfficialACFculinarycompetitionmedalsmustbeawardedtocompetitorsparticipatinginan ACF-sanctionedcompetition.Thehostchapterforthecompetitionisexpectedtopurchaseand presentthemedalstocompetitors.

Medalsareavailableatthegold,silver,andbronzelevelsforbothprofessionalandstudentcompetitors.Eachmedalincludesacorrespondingmedalcertificate.ThesemedalscanapplytowardACFcertification.

Scoringcriteriaareasfollows:

Gold 36-40points

Silver 32-35.99points

Bronze28-31.99points

Certificateofparticipation—Thesecertificatesarepresentedtocompetitorswhodonotqualifyforamedal.Forcompetitorstoreceivepoints/hourstowardcertification,anofficialACFCertificateofParticipationmustbeused.

Medal Policy

Medalsmayberequestedpriortothecompetition.Ifpayingbycreditcard,a50percentdepositisrequired.Ifpayingbycheckormoneyorder,paymentinfullisrequired.Ifapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetition,arush-feewillapply.

Medalsmustbereturnedwithin30daysofcompetitiondate.Ifmedalsarenotreturnedintimelyfashion,thenbalanceduewillbebilledtothecreditcardusedtomaketheinitialdeposit.

Returnedmedalswillbeprocessedasareturnorder.Ifabalanceisowed,thenthecreditcardusedfortheinitialdepositwillbeprocessedfortheamountdue.Ifacreditisdue,thenarefundwillbeprocessed.


CHAPTER 7A C F A P P R O V E D C U L I N A R Y J U D G E P R O G R A M

TheACF-approvedculinaryjudgeprogramwasestablishedtoprovideanationwidepoolofqualifiedjudgesforculinarycompetitions.Definitiveprerequisitesforapprovalhavebeenestablishedalongwithcriteriatoensurequalificationsaremaintained.

Asthetitleimplies,appointmentasaculinaryjudgeintheACFconfirmsthatanindividualhasattainedthehighestleveloftrust,professionalism,respectandethicalconfidencefromhis/herpeers.Theyhaveproventhemselvesincompetitionanddemonstratedunquestionedjudgment.Assuch,theyhaveplacedthemselvesinapositiontofairlyevaluateothersinculinarycompetitions.

Thescreeningprocedureandselectionprocessforculinaryjudgesmust,therefore,ensureonlyindividualswithimpeccablequalificationsareselected.Astheculinaryprofessionisconstantlyupdatingitstrendsandstandards,asystemmustalsobeinplacetoensurethosewhojudgeremaincurrentinanevolvingworld.

Selection Procedure

Afterestablishingtheirinitialprerequisites,candidatejudgesarerequiredtoapprenticeaminimumoffiveACF-approvedculinarycompetitionsunderthesupervisionofapprovedjudges,andattendatrainingseminarataregionalconferenceornationalconvention(thecandidateissolelyresponsibleforcoordinatinghis/herassignmentasajudgewiththeleadcompetitionjudgeandforallexpensesincurred).Followingcompletionofthesetrainingrequirements,candidateswillbereviewedbytheCulinaryCompetitionCommitteeandeitherapprovedorrecommendedforadditionaltraining.Decisionsofthecommitteeareconsideredfinal.AdministrationofthejudgeprogramisperformedbytheEventsManagementdepartment,whiletheauthorityforapprovingjudgesisreservedforthecommittee.

Prerequisites

• BeanACFmemberingoodstanding• BeACFcertifiedattheCSC/CWPClevelorhigher• HavewonthreeGoldmedalswithinthelast10years(oneincategoryF1orF5,oneincategoriesA,B,orCandoneineitherCategoryK,orP).*ThesemedalsmustbeeitherACF,WACSorHotelympia.(Judgesareencouragedtocompeteinternationally,inordertogainvaluableexperience.)

• BeapprovedfortrainingbythechairoftheCulinaryCompetitionCommittee Note:BeingaCMC,apastmanager,coachormemberofACFCulinaryTeamUSA(officialregional ornationalteamonly)fulfillsthemedalprerequisiteforbecomingajudge.However,allothercriteriamuststillbemet.

Judging Training / Experience Criteria

• ApprenticejudgeaminimumoffiveACF-approvedculinarycompetitionsoveraperiodoftwoyears.Ofthesecompetitions,threemustbeCategoryF,KorP/1-2.

• Attendthejudges’trainingseminarofferedatthenationalconventionand/orregionalconferences

Note:Thecommitteemay,atitsdiscretion,appointanindividualwhohasdemonstratedtheskill, professionalism,judgmentandethicalstandardsnecessaryasajudge.


Apprentice Judge Critiques

Theleadjudgewillevaluatetheapprenticejudgeintheareasofculinaryknowledge,professionalism,judgmentandcommunicationskills.AformalcritiquewillbeforwardedtotheEventsManagementdepartmentandplacedintheapplicants’file.Itistheresponsibilityoftheapprenticejudgetomakesurethecritiqueissenttoandreceivedbythenationaloffice.Leadjudgesareexpectedtoout-briefapprenticejudgesfollowingacompetition,butthecontentsofthewrittencritiquewillbeconsideredprivilegedinformationreleasableonlytotheculinarycompetitioncommittee.

Uponcompletionofthefiveapprenticeperiods,theapplicantshallnotifytheEventsManagementdepartmentthathe/shewishestohavetheirfilereviewedbytheculinarycompetitioncommitteeforapproval.TheEventsManagementdepartmentwillcoordinatethisreviewwiththecommittee.Followingthereviewandavote,thechairwillnotifythecandidateoftheresultsofthereviewinwritingwithinthirtydays.Ifadditionalactionisnecessarybeforequalificationisrequired,thiswillbespecificallyoutlined.Decisionsoftheculinarycompetitioncommitteeinmattersrelatedtojudgecandidatesareconsideredfinal.

Maintaining Currency

InkeepingwithACFpoliciesandproceduresapprovedjudgeswillbeappointedbytheculinarycompetitioncommitteefortwocalendaryearsatatime.Inorderforajudgetobeeligiblefor re-appointmenthe/shemustmeetthefollowingcriteria:

1.RetaincurrencyasanACFmemberingoodstanding 2.RetaincurrencyattherequiredlevelofACFcertification 3.Judgeaminimumoftwocompetitionsoverthepasttwoyears* 4.Attendajudgestrainingseminaronceeverytwoyears

AnannualauditofjudgeswillbeconductedbytheEventsManagementdepartmenttoverifytheabovecriteriaaremet.TheresultsofthisauditwillbesubmittedtotheCulinaryCompetitionCommitteeforreview.Thecommitteewilldeterminereappointmentandremovalofanyjudges.

ServingasanexaminerfortheCMCtestorjudgingWACS-sanctionedcompetitionsfulfillsthisrequirement.

Judges’ Commitments to Competitions

Judgesarerequiredtocommittoparticipateincompetitionsuptofourmonthsinadvance.Whileitisunderstoodthatschedulingthisfaroutmaybedifficult,thesecommitmentseasetheburdenonshowplannerswhoarebudgetingtravelexpenses,printingprogramsandcoordinatingamultitudeofothercommitments.Besteffortsshouldbemadetokeepjudgingcommitments.If,however,acommitmentmustbebroken,thejudgeisresponsibleforfindingasuitablereplacement.

Dress Code

Itisimportanttorememberthatjudgesrepresenttheprofessionofchefs.Therefore,whenjudgingacompetition,judgesmustwearprofessionalchefs’attire(clean,pressedchefjacketorlabcoat,blackorblack-and-whitecheckeredpantsandclosedtoedshoesorclogs.)


Ethical Code of Conduct

Infulfillingtheresponsibilitiesofajudge,membersmayencounteravarietyofissuesandsituationsthatrequiretheexerciseoffairandimpartialjudgment.Althoughthespecificsoftheseissuesandsituationscannotbeforeseenwithparticularity,fundamentalethicalprincipalsareavailableforguidance.Withintheframeworkofsuchprincipals,theseEthicalCodesofConductaresetforth:

1.Ishallupholdtheintegrityandindependenceofthejudgingprocess. 2.Ishallavoidtheimproprietyandtheappearanceofimproprietyinallactivities. 3.Ishallperformallspecificdutiesimpartiallyanddiligently. 4.Ishallrefrainfromanybusinessactivityinappropriatetojudgingresponsibilities. 5.Ishallpreserveconfidentialityofthecompetitorinformationandotherjudges’commentstowhichIamprivy.

Filing a formal complaint against a Judge

CompetitorswhofeelanACF-approvedjudgehasviolatedanyoftherules/guidelinesforbehaviorabovemaysubmit,inwriting,aformalcomplainttothenationaloffice.Thecomplaintmustdetailthespecificbehaviorthatisbeingquestionedandshouldincludethedateandlocationofthecompetition.Anonymouscomplaintswillnotbedeemedvalid.

Whenaformalcomplaintisreceived,acopywillbeforwardedtothechairoftheculinarycompetitioncommitteeforreviewandaction.Ifnecessary,afullcommitteemeetingorconferencecallwillbescheduledtodiscusstheconcernsraisedandasuitableresponseformed.

CopiesofanycomplaintsandactionstakenagainstanACF-approvedjudgewillbekeptintherespectivejudge’sfile.


• ScoreSheets

• Judge’sSummaryScoreSheet

• Competitor/CoachCritiqueofJudges

• CulinaryCompetitionApplication

• Judge’sLetterofCommitment

• ShowChairEvaluation

• LeadJudgeEvaluation

• WaiverofLiability

• ApplicationforACF-ApprovedCulinaryJudge

• ApprenticeJudgeCritique

APPENDIX


COLD FOOD SCORE SHEET [CATEGORIES A, B, C2&3, G]

SHOW: ______________________________________ EXHIBIT/COMPETITOR # ____________________________________

DATE: ________________________________________ CATEGORY # _______________________________________________

COMMENTS:

CRITERIA POSSIBLE PTS. ACTUAL PTS.Presentat ion and Layout 0-5Glazing 0-5Composi t ion and Harmony of Ingredients 0-10Correct Preperat ion and Craf tmanship 0-15Serving Methods and Por t ion 0-5TOTAL 40

JUDGE’S GUIDELINE FOR STANDARDS

36 - 40 PTS. GOLD

32 - 35.99 PTS. SILVER

28 - 31.99 PTS. BRONZE

______________________________________________________ _______________________________________________JUDGE’SSIGNATURE PRINTEDNAME

______________________________________________________EHIBIT/COMPETITOR#


COLD FOOD SCORE SHEET [CATEGORIES C1 AND C4 DECORATED CAKES]

SHOW: EXHIBIT/COMPETITOR#

DATE: __________________________________________ CATEGORY#

COMMENTS:

CRITERIA POSSIBLE PTS. ACTUAL PTS.Presentat ion and General Impression 0-10Evenness of Icing, Glaze or Fondant 0-5Use of Var ious Techniques 0-5Exactness of Sk il ls Displayed 0-10Knowledge of Sk il ls Displayed 0-10TOTAL 40


36 - 40 PTS. GOLD






SHOW PIECE SCORE SHEET [CATEGORY D]

SHOW: EXHIBIT/COMPETITOR#

DATE: CATEGORY#

SHOW PIECE DESCRIPTION (IF NECESSARY)

COMMENTS:

CRITERIA POSSIBLE PTS. ACTUAL PTS.Scale / Size / Propor t ion (Istheshowpieceinproperscaleforwhatitis?Isthepieceinproportionandrealisticforuseasafunctionalshowpiece?Doesthepiecefitwithinsizerestrictions?Essentially,isthepieceinproperbalance?)

0-5

Ar t ist ic Achievement / Detail (Isthepieceartisticinnature,doesitseemlifelikeand/orhaveafeelofreality,depth,contrast,beautyandartisticappeal?)

0-15

Craf tsmanship / Quali t y of Work (Doestheshowpiecedemonstratequalityworkmanshipandskillinthequalityoftheworkpresented.Istheredemonstratedprecisioninthework?Istherealevelofexcellencethatisevidentinviewingthepiecejustatfirstglance?)

0-20

TOTAL 40


36 - 40 PTS. GOLD






LIVE ACTION SHOWPIECE SCORE SHEET[CATEGORY E]

COMPETITOR:

SHOW: DATE:

MENU/ITEM

CRITERIA POSSIBLE PTS. ACTUAL PTS.

Organizat ion • Sanitation/Workhabits(0-5)• Utilizationofingredientsanduseofallotedtime(0-5)

0-10

Presentat ion • Overallimpactofdisplay(0-5)• Originality(0-5)

0-10

Workmanship• Useofvarioustechniques(0-5)• Uniformity(0-5)• Exactnessofskillsdisplayed(0-5)• Knowledgeofskillsdisplayed(0-5)

0-20

TOTAL 40

COMMENTS: JUDGE’S GUIDELINE FOR STANDARDS

36 - 40 PTS. GOLD



___________________________________________________________ ______________________________________________

JUDGE’SSIGNATURE PRINTEDNAME


COMMENTS:

HOT FOOD KITCHEN FLOOR SCORE SHEET [CATEGORY F / G / W]

COMPETITOR: CATEGORY

SHOW: DATE:

KITCHEN/FLOOR EVLUATION (0-40 POINTS)

CRITERIA POSSIBLE PTS. ACTUAL PTS.Sanitation / Food Handling 0-5

Mise en Place /Organization 0-5

Culinary and Cooking Techniques and Proper Execution

0-20

Proper Utilization of Ingredients 0-5

Timing / Work Flow (½pointdeductionforeachminutelate)

0-5

TOTAL KITCHEN/FLOOR SCORES 40


36 - 40 PTS. GOLD



___________________________________________________________ ______________________________________________



HOT FOOD TASTING SCORE SHEET [CATEGORY F / G / W]

COMPETITOR: CATEGORY

SHOW: DATE:

CRITERIA POSSIBLE PTS.

1ST 2ND 3RD 4TH

Serving Methods and Presentat ion (Freshandcolorful,easytoeat,closelyplaceditemsformaintainingtemperature,hot/coldservingplate,stylistic butpractical)

0-5

Por t ion Size and Nutr i t ional Balance (35:65balanceofproteinandcarbohydrate.Weightboundarywithinthetoleranceoftotalmeal.Nutritionalbreakdownsupplied)

0-5

Creativity, Menu and Ingredient Compatibility (Dotherecipeingredientscomplementeachotherincolor,flavor,andtexture?Aretheingredientsbalancedinsizeandamounts?)

0-15

Flavor, Taste, Tex ture and Doneness (Dothespecifiedmajoringredientscarrythedominantflavors?Dothecomponentsfittogether?Arethetemperaturescorrect?Dothetexturesreflectthecookingtechnique?Isthesaucethecorrectflavorforthemeat/fishandisitthecorrectconsistencyandsmooth?)

0-35

TOTAL 60


54 - 60 PTS. GOLD



SUBTOTAL

/NUMBEROFCOURSES

=SERVICE/TASTINGSCORE

COMMENTS:

COURSE1:

COURSE2:

COURSE3:

COURSE4:

___________________________________________________________ ______________________________________________



Judge 1 0-40

Judge 2 0-40

Judge 3 0-40

Judge 4 0-40

Judge 5 0-40

SUBTOTAL

HOT FOOD TALLY SCORE SHEET [CATEGORY F / G / W]

COMPETITOR:

SHOW: DATE:

KITCHEN/FLOOR SCORES SERVICE / TASTING SCORES

/NUMBEROFJUDGES

FINALKITCHEN/

FLOOR SCORE

Verification Signatures

Scores Complied By

Scores Reviewed By Lead Judge

Printed Name

FINALKITCHEN/FLOORSCORE

+FINALSERVICE/TASTINGSCORE

= SUBTOTAL

FINAL SCORE(SUBTOTAL/2.5)

AWARD/MEDAL

/NUMBEROFJUDGES

FINALKITCHEN/

TASTING SCORE

(0-100POINTS)

(0-40POINTS)

Judge 1 0-60

Judge 2 0-60

Judge 3 0-60

Judge 4 0-60

Judge 5 0-60

SUBTOTAL


36 - 40 PTS. GOLD




ICE CARVING SCORE SHEET [CATEGORY H]

COMPETITOR: TEAM:

SHOW: DATE:

CARVING:


Ar t ist ic Achievement / Strength of Design 0-10

Craf tsmanship, Work Involved• Detailandprecision(0-5PTS)-Stronglines- Proportion- Uniform

• Safety(0-5PTS)

0-10

Finished Appearance • Doespiecehavefinishedlook?• Freeofcracks,chips,excessslush?• Freeoftemplatepaper

0-10

Or iginali t y and Degree of Di f f icul ty • Iscarvingunique?• Gooddesignorcomposition?

0-10

TOTAL 40

NOTE: FIRST SAFETY VIOLATION WILL RESULT IN A VERBALWARNING.SECONDVIOLATIONWILLRESULT INDISQUALIFICATION.

COMMENTS:


36 - 40 PTS. GOLD



___________________________________________________________ ______________________________________________



HOT FOOD COOKING AND PATISSERIE - TASTE BASED SCORE SHEET[CATEGORIES K, P/ 1-2 AND W]

COMPETITOR:

SHOW: DATE:

MENU/ITEM


Organizat ion• Sanitation/Workhabits(0-5)• Utilizationofingredientsanduseofallottedtime(0-5)(½pointdeductionforeachminutelate)

0-10

Cooking Sk il ls and Culinary Techniques • Creativity,skills,craftsmanship(0-5)• Servingandportionsize(0-5)

0-10

Taste • Flavorandtexture(0-10)• Ingredientcompatibilityandnutritionalbalance(0-5)• Presentation(0-5)

0-20

TOTAL 40

COMMENTS: JUDGE’S GUIDELINE FOR STANDARDS

36 - 40 PTS. GOLD



___________________________________________________________ ______________________________________________



JUDGE’S SUMMARY SCORE SHEETHOST CHAPTER

SHOW DATES

COMPETITOR NAME CAT. JUDGE 1

JUDGE 2

JUDGE 3

JUDGE 4

JUDGE 5

TOTAL PTS.

AVG. PTS.

MEDAL

LEAD JUDGE SIGNATURE

JUDGE’SSIGNATURE

JUDGE’SSIGNATURE

JUDGE’SSIGNATURE

JUDGE’SSIGNATURE

JUDGES VERIFICATION SIGNATURES

PRINTED NAME

PRINTED NAME

PRINTED NAME

PRINTED NAME

PRINTED NAME


COMPETITOR /COACH CRITIQUE OF JUDGESAnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritique.Thisisnotaforumtodisputethescoringofanindividualorateam.Thiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee.

Inaddition,remarksshouldbebalancedinrelationtothecurrentguidelinesand,withthoughtfulness,providearemedialsuggestiontotheissueyouhaveinquestion.

Your comments should be addressed to AmericanCulinaryFederation

Attn:EventsManagementDepartment

180CenterPlaceWay

St,AugustineFL32095

YourName

Address

City State Zip

NameofShow

ACFHostChapter

DateofEvent ShowChair:

Category

(PleasecircletheFloorJudge)Judging Team:

LeadJudge Judge

Judge3 Judge4

Event Facility Wereallfacilitiesasindicatedinthecompetitionmanualprovided? oYes oNo

Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea? oYes oNo

Floor JudgeWereyoucheckedinandyouringredientsinspected? oYes oNo

A C F P r o f e s s i o n a l C o m p e t

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