ACF PROFESSIONAL - Hotel, Motel, Restaurant Supply … Culinary_Competition_Manual.pdf · ACF...
Transcript of ACF PROFESSIONAL - Hotel, Motel, Restaurant Supply … Culinary_Competition_Manual.pdf · ACF...
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
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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
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• 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.
• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues.
• 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.
• Propercolor,presentationandflavorcombinationsshouldbedisplayed.• Demonstrateclean,crispworkmanship.
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• 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.
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General Guidelines for Category C
Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• 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.
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General Guidelines for Category D
Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• 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.
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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.
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General Guidelines for Category E
Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• 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.
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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
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• 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
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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
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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
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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.
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•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
• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues.
• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.
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• Usecorrectcooking,presentationandflavorcombination.• Dressingtherimsofplatesresultsinanunacceptableappearance.• Meatshouldbecarvedproperlyandcleanly.• Fruitsandvegetablesmustbecutorturneduniformly.• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.
• Propercolor,presentationandflavorcombinationsshouldbedisplayed.• Demonstrateclean,crispworkmanship.
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
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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).
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• 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
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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.
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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
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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.
• Ofthefourportionsprepared,threeareforjudges’tastingandoneisfordisplay/critique.
P-2 — Composed Cold Desser t
• Competitorswillpreparefourportionsofacomposedcolddessertoftheirchoice.• Competitorshave15minutesforset-up,90minutestocook,10additionalminutesforplatingand15minutesforclean-up.
• Ofthefourportionsprepared,threeareforjudges’tastingandoneisfordisplay/critique.
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.
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• 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
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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.
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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
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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
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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
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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.
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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.
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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
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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.
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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
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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.
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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.
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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.)
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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.
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• ScoreSheets
• Judge’sSummaryScoreSheet
• Competitor/CoachCritiqueofJudges
• CulinaryCompetitionApplication
• Judge’sLetterofCommitment
• ShowChairEvaluation
• LeadJudgeEvaluation
• WaiverofLiability
• ApplicationforACF-ApprovedCulinaryJudge
• ApprenticeJudgeCritique
APPENDIX
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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#
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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
JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
______________________________________________________ _______________________________________________JUDGE’SSIGNATURE PRINTEDNAME
______________________________________________________EHIBIT/COMPETITOR#
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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
JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
______________________________________________________ _______________________________________________JUDGE’SSIGNATURE PRINTEDNAME
______________________________________________________EHIBIT/COMPETITOR#
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 4 0
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
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
___________________________________________________________ ______________________________________________
JUDGE’SSIGNATURE PRINTEDNAME
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 41
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
JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
___________________________________________________________ ______________________________________________
JUDGE’SSIGNATURE PRINTEDNAME
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 4 2
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
JUDGE’S GUIDELINE FOR STANDARDS
54 - 60 PTS. GOLD
48 - 53.99 PTS. SILVER
42 - 47.99 PTS. BRONZE
SUBTOTAL
/NUMBEROFCOURSES
=SERVICE/TASTINGSCORE
COMMENTS:
COURSE1:
COURSE2:
COURSE3:
COURSE4:
___________________________________________________________ ______________________________________________
JUDGE’SSIGNATURE PRINTEDNAME
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 4 3
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
JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
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 4 4
ICE CARVING SCORE SHEET [CATEGORY H]
COMPETITOR: TEAM:
SHOW: DATE:
CARVING:
CRITERIA POSSIBLE PTS. ACTUAL PTS.
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:
JUDGE’S GUIDELINE FOR STANDARDS
36 - 40 PTS. GOLD
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
___________________________________________________________ ______________________________________________
JUDGE’SSIGNATURE PRINTEDNAME
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 4 5
HOT FOOD COOKING AND PATISSERIE - TASTE BASED
SCORE SHEET[CATEGORIES K, P/ 1-2 AND W]
COMPETITOR:
SHOW: DATE:
MENU/ITEM
CRITERIA POSSIBLE PTS. ACTUAL PTS.
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
32 - 35.99 PTS. SILVER
28 - 31.99 PTS. BRONZE
___________________________________________________________ ______________________________________________
JUDGE’SSIGNATURE PRINTEDNAME
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 4 6
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
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 47
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 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 4 8
Didthefloorjudgeexplaintoyouthelocationofyourcookingarea,thetimetomovein,andthe oYes oNo startandfinishtimesforyourcompetitionslot?
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual? oYes oNo
Duringthecritique,didthefloorjudgeprovide,inacourteousandinformativemanner,thepoints oYes oNo thatheorshethoughtwerelackinginyourperformance,anddidthefloorjudgeoffersuggestions orremediesforthis?
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginning oYes oNo ofthecompetition?
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities? oYes oNo
Didthetastingpanelassistthefloorjudgewithsomeoftheduties? oYes oNo
Wasthecritiqueattendedbyallthejudges? oYes oNo
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanner, oYes oNo anddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding?
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentand oYes oNo whatbenefitcouldbeachieved?
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtake oYes oNo ittothenextlevel?
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimprovefor oYes oNo futurecompetitions?
Additional Comments
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 4 9
APPLICATION FOR ACF-APPROVED CULINARY COMPETITION HOSTCHAPTER: ___________________________________________________________________________
CHAPTERID: ________________________________SHOWDATES: __________________________________
SubmitcompletedapplicationpackagetotheACFnationalofficeatleastfourmonthspriortothefirstdayofthecompetition.Theapplicationpackageincludes: • Completedapplicationform;signedbybothchapterpresidentandshowchair • LettersofcommitmentfromthreeACF-approvedjudges. • Judgesprotocolletter. • Checkorcreditcardforapplicationfee,currently$200.(Applicationsreceivedlessthan45dayspriortocompetition
willincuranadditional$100rushfee.)
Send completed applications to:AmericanCulinaryFederation,180CenterPlaceWay,St.Augustine,FL32095
General informationThe mailing address below will be used for all competition-related correspondence.
Only those phone numbers indicated will be made available to the public (The National Culinary Review, ACF Web site,
press releases, etc.)
Show chair name: _____________________________________________________________________________________________________
Mailing address: ____________________________________________________________________________________________________________________
City: __________________________________________________________________ State: __________ Zip: _____________________________________
Daytime phone: ________________________________ Cell phone: __________________________________________________________
Fax: ____________________________________________ E-mail: _______________________________________________________________
Indicate which phone numbers can be released: o Day o Cell o Fax
Web site link for online rules/applications: ______________________________________________________________________________
Secondary contact name: _____________________________________________________________________________________________
Phone: _________________________________________ E-mail: _______________________________________________________________
(phone number will not be released)
Show informationShow site: ____________________________________________________________________________________________________________
Mailing address: _____________________________________________________________________________________________________
City: ___________________________________________________________ State:__________ Zip: _________________________________
Contact name: __________________________________ Daytime phone: ______________________________________________________
Fax: ____________________________________________ E-mail: _______________________________________________________________
Set up date: ____________________________________ Time: ________________________________________________________________
Break down date: _______________________________ Time: ________________________________________________________________
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 5 0
Categories
COLD FOOD o A - Cookery o B - Cookery o C - Pastry/confections o D - Culinary Art (showpieces) o SA - Student Cookery o SB - Student Cookery o SC - Student Pastry/confections o SD - Student Culinary Art (showpieces)
LIVE SHOWPIECE (PROFESSIONAL ONLY) o E/1 - Vegetable Carving, Mystery Basket o E/2 - Cake Decoration o E/3 - Decorative Centerpiece o E/4 - Sugar Centerpiece
HOT FOOD (PROFESSIONAL ONLY) o F/1 - Mystery Basket, individual o F/2 - Mystery Basket, two-man team o F/4 - Nutritional Hot Food o F/5 - Pastry Mystery Basket, individual o F/6 - Pastry Mystery Basket, two-man team
EDIBLE COLD FOOD o G - Edible Cold Food o SG - Student Edible Cold Food
STUDENT TEAM CHAMPIONSHIP o ST/1 - Local (city) o ST/2 - State Competition
PRACTICAL AND CONTEMPORARY HOT FOOD o K/1 - Game Hen, Chicken or Duck o K/2 - Bone-in Pork Loin
o K/3 - Bone-in Veal Loin or Rack o K/4 - Bone-in Lamb Loin or Rack o K/5 - Game Birds o K/6 - Bone-in Game o K/7 - Whole Rabbit o K/8 - Live Lobster o K/9 - Fish o SK/1 - Student Game Hen, Chicken or Duck o SK/2 - Student Bone-in Pork Loin o SK/3 - Student Bone-in Veal Loin or Rack o SK/4 - Student Bone-in Lamb Loin or Rack o SK/5 - Student Game Birds o SK/6 - Student Bone-in Game o SK/7 - Student Whole Rabbit o SK/8 - Student Live Lobster o SK/9 - Student Fish
PRACTICAL AND CONTEMPORARY PATISSERIE o P/1 - Hot/Warm Dessert o P/2 - Composed Cold Dessert o SP/1 - Student Hot/Warm Dessert o SP/2 - Student Composed Cold Dessert
ICE CARVING o H/1 - Single Block, individual o H/2 - Three Blocks, two-man team o H/3 - Five Blocks, three-man team o H/4 - Exhibition Carving o SH/1 - Student Single Block, individual o SH/2 - Student Three Blocks, two-man team o SH/3 - Student Five Blocks, three-man team o SH/4 - Student Exhibition Carving
WILD CARD—CUSTOMIZED CATEGORY o W - Professional o SW - Student
In the space below, describe any non-ACF categories that may be included in the competition. (Description must include:
whether it’s an individual or team category, if a team category indicate how many team members; number of portions; number
of courses; time frame; and use of any special or required ingredients)
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
ACF-approved judges (minimum of three)
____________________________________________________________ _________________________________________________________
____________________________________________________________ _________________________________________________________
____________________________________________________________ _________________________________________________________
VerificationTo the best of my knowledge, all information in this application is true and accurate. Our chapter agrees to meet all financial
obligations related to this competition and distribute awards in a timely manner.
____________________________________________________________________________ ________________________________________
Signature of show chair Date
____________________________________________________________________________ ________________________________________
Signature of host chapter president Date
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 51
SHOW CHAIR COMPETITION CHECKLISTFour monthspriortocompetitionscheduleddate,thefollowingneedstobesubmitted:
1. Completed application must include:
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
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)
$200.00ApplicationFee
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(include individual’s name, score and award)
(b) LeadJudgeandShowChairEvaluationReports
(c) CompetitorInformationFormsfromeachcompetitor
(d) Unusedmedalsandfinalpayment (if balance due)
OR
(e) Medalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove (score sheets, evaluation reports & info forms)
PLEASE INCLUDE COMPETITION NAME AND DATE ON ALL CORRESPONDENCE
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 5 2
JUDGE’S LETTER OF COMMITMENT
ChapterName
ChapterAddress
City,State,Zip
Date
Dear Chapter President / Show Chair:Bythisnotice,IherebyconfirmthatIwillbeavailabletojudgeyourculinarycompetitionat
on
Shouldanunforeseencircumstanceprecludemyparticipation,Iwilldomybesttonotifytheleadjudgeimmediately,andIwillcoordinatetheassignmentofaqualifiedreplacement.
Sincerely,
Judge’sSignature Date
Name:
Address:
Phone: Fax:
Email:
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 5 3
SHOW CHAIR EVALUATION REPORTThisreportistobefiledbythechairofanACF-ApprovedCulinaryShowwithintwoweeksofthecloseoftheshow.
Incompletingthereport,thechairshouldbethorough,specific,andhelpfulwithcommentsontheperformanceofthehostchapter,membersofthejudge’spanel,andthenationalofficeaswell.
GENERAL INFORMATION: ShowChair
HostChapter
ShowSite/Name
ShowDates
JUDGE’S PANEL(Brieflydescribetheworkofthemembersofthejudgespanel.Youmaycommentontheirpunctuality,thoroughnessduringthejudging,andavailabilityforcritiques.)
HOST CHAPTER(Brieflydescribethehostchapter’ssupportintheproductionoftheshow.Youmaymakerecommendations/suggestionsforotherchapters,particularlyinareaswhereyourchapterwassuccessful.)
GENERAL COMMENTS(Addanyspecificcommentsyouhaveregardingthisshownotnotedelsewhere.YoumayalsodrawonspecificsaboutthisshowtoillustrateasuggestionyoumayhaveforACFapprovedculinaryshowsingeneral.)
Signature Date
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 5 4
LEAD JUDGE EVALUATION REPORT Thisreportistobefiledbytheheadofthejudges’panelofanACF-approvedculinaryshowwithintwoweeksofthecloseoftheshow.Incompletingthereport,thechairshouldbethorough,specific,andhelpfulwithcommentsonthe performanceofthehostchapter,theshowchair,andthenationaloffice.
GENERAL INFORMATION LeadJudge
HostChapter
ShowSite/Name
ShowDates
SHOW ADMINISTRATION Brieflydescribetheadministrationoftheshow,i.e.,howsmoothlydiditrun?Youmaycommenton:theconditionofthesiteanditssuitability;howorderlywassetup;werealltheproperformsprovidedtothejudges’panel;andwerecritiquesheldinanorderlyfashion.
PROTOCOL Brieflydescribethehostchapter’sadherencetocorrectprotocol.Youmaycommenton:hospitalityservices,includingtransportation,accommodations,andmeals;attentiontoreimbursementofexpenses;andassistanceprovidedduringtheshow.
GENERAL COMMENTS Addanyspecificcommentsyouhaveregardingthisshownotnotedelsewhere.YoumayalsodrawonspecificsaboutthisshowtoillustrateasuggestionyoumayhaveforACF-approvedculinaryshowsingeneral.
Signature Date
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 5 5
HOLD HARMLESS AGREEMENTS WAIVER OF LIABILITY/AND AGREEMENT OF INDEMNITY
WaiverOfLiability/AndAgreementOfIndemnity
—between—
Competitor:
and
Chapter/sponsor:
Theundersignedacknowledgesthathe/shehasrequestedandmadeformalapplicationforparticipationinthe
hostedby.
Iunderstandthatparticipationinsaidcompetitionwillinvolvetheuseofchainsawsandotherarticlesofequipment
necessarytoshapeandsculptblocksoficeweighinginexcessof400pounds.Inconsiderationforandasaconditionof
beingpermittedtoparticipateforanypurposeinthisevent,eachoftheundersigned,forhimselforherselfandpersonal
representatives,assign,heirs,andnextofkin,agreesthatheorshehasorwillhavebeforehisorherparticipationinthe
eventsponsoredby acknowledgethathe/shecanfullyparticipateinallareasthe
competitionwillencompasswithoutrestriction,thathe/sheisfullyawareoftheresponsibilitieshisorherparticipationwill
requireandthedangerswhereinthereto,anddoesfurtherwarrantthathis/herparticipationconstitutesanacknowledgment
thatheorshehasinspectedthelocationwherethecompetitionistobeheldandtheequipmenttobeusedandthatbothare
safeandreasonablysuitedfortheirintendedpurposes.
Inaddition,the (allsponsors/hostchapter)willnotberesponsiblefortheftordamageto
anypersonalproperty,tools,orequipmentbefore,during,oraftertheevent.
Therefore,theundersignedherebyvoluntarilyreleases,waives,discharges,andcovenant’snottosuethe
(allsponsors),
itsofficers,directors,employees,oragentsallforpurposeshereinreferredtoasReleases,fromallliabilitytothe
undersigned,hispersonalrepresentative,assigns,heirs,andnextofkinforalllossordamageandanyclaimordemands
therefore,onaccountofinjurytothepersonorpropertyorresultingindeathoftheundersigned,whethercausedbythe
negligenceoftheReleaseeorotherwise,fromparticipationintheeventreferredtoabove.
CompetitorSignature
ACFchapter/sponsor’sSignature
Date
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 5 6
APPLICATION FOR ACF-APPROVED CULINARY JUDGEIherebyapplyforapprovalasanACF-approvedculinaryjudge.IunderstanditismyresponsibilitytocompleteallprerequisitesasoutlinedintheACFApprovedCulinaryCompetitionManual.IfurtherunderstandthatuponcompletionofallprerequisitesmyqualificationsforjudgingwillbereviewedbytheCulinaryCompetitionCommittee,andtheirdeterminationastomyapprovalorrequirementforadditionaltrainingwillbefinal.
DateofApplication:
Name:
Address:
City/State/ZIP:
WorkPhone: HomePhone: Fax:
E-mail:
ACFCertifications/ExpirationDates ACFMembership#
/ DateofBirth
/
/
EmploymentEstablishment:
Position:
Address:
City/State/ZIP:
CompetitionExperience:ACFandWACS(attachcontinuationsheetifrequired)
MedalType Competition Date
Candidate’sSignature:
ApprovedforJudgeinTraining: (CCCChair)
Date:
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 5 7
APPRENTICE JUDGE CRITIQUESeniorjudgesarerequiredtocompletethiscritiqueonapprenticejudgesperformingundertheirtenure.TheoriginalshouldbesenttotheEventsManagementDepartmentforfilinginpermanentrecordsandacopyprovidedtotheapprenticejudge.
ItistheresponsibilityoftheapprenticejudgetofollowuptoensuretheEventsManagementdepartmenthasreceived thisdocumentation.
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: Yes / No
Comments/Recommendations:
SeniorJudgeName:
Signature: Date:
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