acf student - quartermaster corps · 2018-07-19 · acf student culinary competition manual |...

ACF STUDENTc 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 J U N E 2 0 1 4

ACF STUDENTc u l i n a r y c o m p e t i t i o n m a n u a lR E v i S E D A U g U S T 2 0 1 4

SUmmARy oF ChANgES FoR JUNE 2014 REviSioNPage 31-37 New Student Team Requirements, Classical Dish

ACF Student Culinary Competi t ion Manual | Revised June 2014 1

Chap ter I ........pg 2

G oa l s , O r g a n iz a t io n A n d O b j e c t i ve s

Chap ter 2 ......pgs 3-9

Tr a d i t i o n a l C o mp et i t i o n Ca te g o r i e s (S tu d e n t ) • CategorySACooking

• CategorySBCooking

• CategorySCPatisserie/Confectionery

• CategorySDShowpiece

• CategorySGEdibleColdFood

• CategorySHIceCarving

Chap ter 3 ......pgs 10-13

C o nte mp o r a r y C o o k in g Ca te g o r i e s (S tu d e n t ) • CategorySK-HotFoodCooking

• CategorySP-Practical&ContemporaryPatisserie

Chap ter 4 ......pgs 13-26

C o mp et i t i o n S c o r in g a n d C r i t i qu e s

S c o r e s h e e t s

Chap ter 5 ......pgs 27-30C o mp et i t i o n O r g a n iz a t io n

Chap ter 6 ......pgs 31-47S tu d e n t Te a m C o mp et i t i o n

a ppendIx ...........pgs 48-53Cu l in a r y C o mp et i t i o n A p p l i c a t io n

S how C h a i r C o mp et i t i o n C h e ck l i s t©2010,AmericanCulinaryFederation,Inc.Allrightsreserved.Nopartofthisdocumentmaybe disclosedorreproducedinanyformwithoutexpresswrittenconsentoftheAmericanCulinaryFederation.

TAblEo f c o n t e n t s


goAlS oF ACF AppRovED CUliNARy CompETiTioNS

Pr im a r y • Tocontinuallyraisethestandardsofculinaryexcellenceandprofessionalism

• Nurturethecreativityofindividualchefs

• Provideashowcaseforindividualskills,techniquesandstyles

• ProvideameansofearningACFcertificationpoints

S e co n d a r y • Provideanarenatodemonstratethemutuallinkbetweentasteandhealth

• Provideanexampleandinspirationforyoungprofessionals

T h e s e g oa l s a r e a c c o mp l i s h e d by :

P r im a r y • Maintainingestablishedculinarystandards

• Promotingcamaraderieandeducationalopportunitiesamongculinaryprofessionals

• Actingasastagingareafordevelopmentofculinaryconcepts

S e co n d a r y • Fosteringthedevelopmentofcutting-edgepresentations

• Nurturingfutureleadersofculinary,bakingandpastry

• Providingrewardsofrecognition

Pu r p os e o f t he Cu l i n a r y Co mp et i t i o n M a nu a l • Toensureanationwide,uniformstandardandcriteriaforthejudgingofculinarycompetitions

• Toclearlypresentthecriteriaforallcategoriesofculinary,bakingandpastrycompetition

• Toprovidegeneralcompetitionguidelinesforcompetitorsandjudges

ChApTER 1g o a l s , o r g a n i z a t i o n a n d o b j e c t i v e s


CATEgoRy SA — CookiNg, STUDENT, iNDiviDUAl • Showplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate.

• Thecompetitormustdemonstrateatleasttwoproteinitems,twogarnishes,onesaladandtheappropriatesauce.

• Musthaveadescriptionormenuofplatterwithoutanameorpropertyaffiliation.

[SelectOne—Allitemsmustbeproperlyglazed]

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

SA-6 Eightvarietiesoftapasorfingerfoods,hotorcold,orcombinationofhotandcold—mustbepresentedcold

G e ne r a l G u i de l i ne s fo r Ca te g o r y SAThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitors

whoaredevelopingdisplaysandjudgeswhowillevaluatethem.

• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandards

ofnutritionalvalues.

• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.

• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.

• Usecorrectcooking,presentationandflavorcombination.

• Dressingtherimsofplatesresultsinanunacceptableappearance.

• Meatshouldbecarvedproperlyandcleanly.

• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.

• Numericalharmonizingofmeatportionsandgarnishesisrequired.

• Fruitsandvegetablesmustbecutorturneduniformly.

• Bindingagentsmaybeusedforcreams.

• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleof

presentationisdependentontheextragelatincontent.

• Avoidallnon-edibleitems.

• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemisédplateorplatter.

• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.

• Sauceboatsshouldonlybehalffull.

• Aspicusedshouldrefertotheproduct.

• Glazingworkshouldbecleanandfreeofdefects.

• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeand

nutritionalbalance.

• Propercolor,presentationandflavorcombinationsshouldbedisplayed.

• Demonstrateclean,crispworkmanship.

• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.

• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.

• Thecharacteroftheshowpieceshouldberespected.

• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetable

willaddtothehigh-qualityimagethatthecompetitorattemptstoproject.

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


CATEgoRy Sb — CookiNg, STUDENT, iNDiviDUAl • Musthaveadescriptionormenuofplatter,nonameorpropertyaffiliation

[Selectone—Allitemsmustbeproperlyglazed]

SB-1 Sixdifferentcoldappetizerplates

SB-2 Sixdifferenthotappetizerplates,presentedcold

SB-3 Onefive-coursemenugastronomiqueforoneperson,preparedhotandpresentedcold,comprisingtwoappetizers,oneconsommé,onesaladandoneentrée,allwithinpropertastingportionsandcontemporarypresentations

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

SB-5 Fivedifferentmainplates,eachdisplayingoneofthefollowingcookingmethodssauteing,roasting,braising,poachingandgrilling.

G e ne r a l G u i de l i ne s fo r Ca te g o r y S BThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.

• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporary

standardsofnutritionalvalues.

• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.




• Meatshouldbecarvedproperlyandcleanly.

• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.






• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemisédplateorplatter.

• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.

• Sauceboatsshouldonlybehalffull.



• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpractice

andnutritionalbalance.





• Thecharacteroftheshowpieceshouldberespected.




CATEgoRy SC — pATiSSERiE/CoNFECTioNERy, STUDENT, iNDiviDUAl • Allrequirementsmustbedisplayed.

• Allexhibitedpiecesmustbemadeofediblematerials.

[Selectone]

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

• Minimumofthreetechniquesdisplayed.

• Canbeanyshapewithamaximumdisplayareaof15”x15”.

• Nodummycakesarepermitted.

SC-2 Onebuffetplatteroffancycookies,chocolates,orpetitfours(plattermustbemadeupoffivevarieties,six

portionseach)withonepresentationplate.

SC-3 Sixdifferentindividualhotorcolddesserts(mustbepreparedasanindividual-platedserving),alldisplayedcold.

SC-4 Weddingcake

• Minimumofthreetierswithamaximumdisplayareaof36”x36”.

• Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwirescanbeusedforgumpaste

flowersonly.

• Nodummycakesarepermitted.

G e ne r a l G u i de l i ne s fo r Ca te g o r y SCThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitors

whoaredevelopingdisplaysandthejudgeswhowillevaluatethem.

• Ingredientsandgarnishesshouldharmonize.

• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.

• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay.










• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofaccepted

practiceandnutritionalbalance.



• Numericalharmonizingofdessertportions,garnishesandaccompanimentsisrequired.

• Properlybakedoughorcrusts.

• Displayproperthicknessforvariouscrusts.

• Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine.

• Allchocolateworkshouldbeinthepropertemperatureandthickness.

• Allpipingworkshouldbethin,delicateandshowaccurateworkmanship.


• Coloringusedshouldbesoft,pastelandnotexcessive.





CATEgoRy SD — ShowpiECES, STUDENT, iNDiviDUAlExhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart.

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

• Basescannotexceed30”x30”,heightisunrestricted.

• Useofcommercialmoldsisnotpermitted.

• Noexternalsupportsareallowed.

• ShowpiecesareeligibletobeenteredinonlyoneACFcompetition.

G e ne r a l G u i de l i ne s fo r Ca te g o r y S DThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitors

whoaredevelopingdisplaysandthejudgeswhowillevaluatethem.

• Ingredientsandgarnishesshouldharmonize.

• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay.



• Allchocolateworkshouldbeinthepropertemperatureandthickness.

• Presentsmooth,properly-sandedpastillagework,freeofvisiblecracksandseams.

• Presentsugarworkhavingthepropershine,thicknessandharmoniouscoloring.





CATEgoRy Sg — EDiblE ColD FooD, STUDENT, iNDiviDUAlTheconceptofanediblecold-fooddisplaydemands,inessence,thesamecriteriaasthemarketbasketconceptand

canonlybeexecutedunderastrictlycontrolledenvironment.

• Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored.

• Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatit

conformstoallsanitationandhealthguidelines.

• Allfinishedproductsaretobekeptat45°Forbelow,withoutinterruptionuntiltastedandevaluated.

• Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment.


• Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen.

• Allproceduresmustbestrictlymonitored.

• Showorganizerswillneedtoallowtwodays,eachwithaneight-hourshift.

Co mp et i to r R e qu i r e m e nt sCooking—Onecoldbuffetorhorsd’oeuvresplatterforeighttotenportions.

Thehorsd’oeuvresmustconsistofminimumofsixvarieties.Theplattermustalsopresenttheappropriatesaladsandgarnitures.

pastry —Onebuffetplatter,eighttotenportionsofeachvarietywithconfectioneryordessertswiththeme.Theplatter

mustconsistofaminimumofsixvarieties.

D ay O n e S c h e du l e• Menudevelopment

• Marketbasketissued

• Kitchenandstationassignment

• Displaytimeassignment

• Sevenhoursofproctoredmiseenplace,preparationandcookingtime

D ay Two S c h e du l e• Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime

CATEgoRy Sh — iCE CARviNg, STUDENTIcecarvingisanexcitingcategorywhereculinariansandartistsmingle.Therearefourdifferentsub-categories,

dependingonthenumberofcarversandtheamountoficetobecarved:

Cate g o r y S H -1 — S ing l e b lo ck i n d i v i du a l f r e e s t y l e• Oneman,oneblock,threehours

Cate g o r y S H -2 — Mu l t ip l e b lo ck , t wo - m a n te a m f r e e s t y l e• Two-manteam,threeblocks,threehours

Cate g o r y S H - 3 — Mu l t ip l e b lo ck , t h r e e - m a n te a m f r e e s t y l e• Three-manteam,fiveblocks,threehours

Cate g o r y S H - 4 — E x h ib i t i o n Ca r v ing• Two-orthree-manteam,15–20blocks,48-hourtimelimit,outdoors

G e ne r a l G u i de l i ne s fo r Ca te g o r y S H• Exhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectators.Afirstsafety

violationmayresultinaverbalwarningatthediscretionofthejudges.Competitorswhoreceiveasecondwarningwillbe

disqualified.

• Allcompetitioniceistobecarvedonthepremises,withinaspecifiedtimelimit,andonlybythecompetitorwho

enteredthecategory.


• Inexhibitioncarving,onehelpermaybeusedbyeachcompetitor.Thehelpermustregisterwiththecompetitor

andsignallwaivers.Thehelpercanhandletheiceandtools,butmaynotaltertheiceinanyway.Nohelpersare

allowedforteamcompetitions.

• Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48”x

48”andhaveadequatestabilityandbraces.

• Thedecisionofthejudgesisfinal.

• Theleadjudgeisresponsibleforconductingthecarvers’meetingbeforethestartofthecompetition.Theshows

organizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficials,helpers,etc.tothecompetitors.

Pla t fo r ms fo r Ca r v ing• Theplatformsshouldbenon-skid,preferablywood.Woodpalletsarereadilyavailableinanyconventionarea.

Exteriorgradeplywood½”x4’x8’willcovertwopallets.

• Eachcarverwillneedaminimumoftwopallets,coveredinsuchamannerandspacedtoavoidparticipants

workingtooclosetogether.

• Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteamevent

andcouldalsobeusedfortwosinglecarversworkingsimultaneously.Sincemostcompetitionshaveboth

singleandteamevents,thisshouldbethestandard.

• Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooring;plasticsheetingon

flooringisdangerousandthusnotacceptable.

Powe r S upp l y• Thepowersupplymustbeadequatelygrounded.Thepowershouldaccommodateseveral120-voltchainsaws

operatingatonce(onepercompetitor).

• Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater.

• Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart.

L ig h t ing• Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibility

forspectators.

D r a in ag e• Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident.

• Theshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloor.Assistants

willcleartheareaofanyicedebrisandkeeptheareaclean.

Ju d g e s Pa ne l• Thejudges’panelshouldhaveaminimumofthreejudges,experiencedicesculptorsandartist(s),andatleastoneACF-

approvedice-carvingjudge.Itisalwaysadvisabletoencouragetheuseofjudgesfromoutoftown,particularlyforthe

leadjudgeposition.

• Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawards,butshouldnotbepartoftheofficialscore.

• Theleadjudgeshouldbeindicatedonthescoresheets;heorsheshouldbeaccomplishedinthefieldoficecarving.

• Themembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudging.Thisisanimportant

stepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions.


S afe t y G u i de l i ne s• Protectiveclothing

- Steel-toedbootsandsafetyglasses

- Gloves—coldweatherprotection

- Noloosescarves,etc.

- Earplugs

• Electricalequipment,grounded

• Properlifting,movingoficeblocksandfinishedpiecesweighing300–400lbs

• Adequatedrainage

S how O r g a n ize r ’s R e s po ns ib i l i t i e s• Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplication,andissuethesamewaivertoeach

helper,apprentice,orpersonswhowillbeintheworkingareas.ThewaivershouldrelieveACFororganizersofany

responsibilityifanaccidentshouldoccur.Thiswaivercouldalsoincludeaclauseforrightstophotographorfilmthe

contestforfutureadvertisementorpromotion.

• Securenecessarymaterialsforthesetupandconstructionoftheworkareas,adequatepowersupply,drainage,

lighting,etc.,specificationsareoutlinedherein.

• Arrangeforpersonneltoemceetheevent,talktotheaudience;provideanofficialtimeclockvisibletoall

competitors,propersignageforthecompetitorsandtheirestablishment,aswellasascoreboardtopostthe

competitorsfinalscores.

• Providestafftoassistthejudgesintotaling,averagingscores,preferablywithcalculatorsorcomputerstoensureaccuracy.

Au tho r i ze d I c e Ca r v ing

Too l s• Icetongs

• Handsaws

• Chainsaws*

• Steamwand

• Tablewithcircularsaw*

• Dremel*

• Router*

• Alcohol/propaneburners

• Drawknife

• Largecompass

• String

• Woodruler

• Extrabars

• Largeflatchisels,longhandle

• Mediumflatchisels,longhandle

• Smallflatchisels,longhandle

• LargeV-chisels,longhandle

• SmallV-chisels,longhandle

• Roundinsidecut

• Roundoutsidecut

• Levelcarpenters

• Dividers

• 5-prongshaver

• Icepick

• Sparechains–new

*Powertoolsonly


CATEgoRy Sk — pRACTiCAl AND CoNTEmpoRARy hoT-FooD CookiNg, STU-

DENT, iNDiviDUAl• Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories.

• Competitorshave15minutesforset-up,60minutestofabricateandcook,10additionalminutesforplatingand15

minutesforclean-up.

• Ofthetwoportionsprepared,oneisforjudges’tastingandoneisfordisplay/critique.

S K-1 Ro ck Co r n i s h G a m e H e n , C h i cke n o r D u ck• Fabricateandcooka1-1½lbRockCornishgamehen,a2-2½lbchickenora5-6lbduck,usingthewholeorpartofthebird.

S K-2 B o ne - In Po r k Lo in• Fabricateandcooktospecification.Otherporkcutsmaybeincludedinthedish.

S K- 3 B o ne - In Ve a l Lo in o r R ack• Fabricateeitherchoiceandcooktospecification.Othervealcutsmaybeincludedinthedish.Chineboneonlymay

beremovedfromtherackbeforethecompetition.

S K- 4 B o ne - In L a mb Lo in o r R ack• Fabricateeitherchoiceandcooktospecification.Otherlambcutsmaybeincludedinthedish.Chineboneonly

mayberemovedfromtherackbeforethecompetition.

S K- 5 G a me B i r ds• Choicesofgamebirdscanbe1-1½lbpheasant,quail(s),squab(s,)partridge(s)orupto2½lbguineafowl.Game

birdsmustbefabricatedduringthecompetitionandcookedastherecipestates.

S K- 6 B o ne - In G a m e• Venisonandantelope,racksorloin:Fabricateeitherchoiceandcooktospecification.Othergamecutsmaybe

includedinthedish.Chineboneonlymayberemovedfromtherackbeforethecompetition.

S K-7 W ho l e R a bb i t• Fabricateandcooktorecipespecifications,usingthelegandatleastoneothercut.

S K- 8 L i ve Lobs te r• Using1-2lblobsters,fabricateandcooktorecipespecifications.Othercrustaceans/mollusksmaybeincorporated

withthis,orothercategories,also.

S K- 9 F i s h• Fabricatea2-2½lbflatorroundfish.Fishcanbeevisceratedandscaled,buttheheadmustremainonwhenbrought

in.Prepareasrecipespecifies.

ChApTER 3c o n t e m p o r a r y c o o k i n g c a t e g o r i e s


G e ne r a l G u i de l i ne s fo r Ca te g o r y S K• Competitorsmustprovideatleastfourjudgespacketsthatinclude:recipes,allingredientsandacompletediagramoraclear,

close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthecompetition.

• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.

• Noadvancepreparationorcookingisallowed.

• Cleanedandpeeledmirepoixingredientsareacceptable.Choppedherbs,shallotsandgarlicarealsoacceptable.

• Vegetablescanbepeeledandsaladsmaybecleanedandwashed,butnotcutorshapedinanyform;beansmaybe

pre-soaked.

• Nofinishedsoupsorsaucesareallowed.However,basicstocksmaybebroughtin.Noclarifiedconsommésareallowed.

• Thefollowingready-madedoughmaybebroughtin:bric,puffpastryandfilodough.

• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.

• Competitorsmayalsobringproteinspre-marinated,butwillberequiredtodemonstratefabricationofproteinand

makingofmarinadeduringallottedtimeframe.

• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,

judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefish,meats,etc.).

• Competitorsmustbringtheirownfood,tools,cookwareandchina.

CATEgoRy Sp - pRACTiCAl AND CoNTEmpoRARy pATiSSERiE, STUDENT,

iNDiviDUAl

S P-1 — H ot / Wa r m D e s s e r t• Competitorswillpreparetwoportionsofahot/warmdessertoftheirchoice.

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


S P-2 — Co mp os e d Co l d D e s s e r t• Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice.

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


G e ne r a l G u i de l i ne s fo r Ca te g o r y S P• Competitorsmustprovideatleastfourjudges’packetsthatinclude:recipes,allingredientsandacompletediagram

oraclear,close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthe

competition.

• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.

• Noadvancepreparationorcookingisallowed.

• Cookedicecreambasesand/orsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite.

• Nofinishedsaucesareallowed.

• Thefollowingready-madedoughmaybebroughtin:bric,puffpastryandfilodough.

• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.

• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,

judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(i.e.,wholefruits).


• Competitorsmustbringtheirownfood,tools,cookwareandchina.

• Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirements;however,

freezersarenotprovided.

• Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted.

K i tc he n S t a t io n R e qu i r e m e nt sWhileallcompetitorsmaybeworkinginthesamekitchen,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

**Thisequipmentappliestopastrykitchenonly.

Ju dg e s’ Ta b l e R e qu i r e m e nt sJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchen.Theywillneedthefollowingitems:

• Silverware

• Napkins

• Water

• Clipboards

• Notepads

• Pencils/pens

• Calculator

• Stapler


O r g a n ize r N ote

S a mp l e T im e S c h e du l e fo r Ca te g o r y S K :

Ca te g o r y W — Cu s to mize d W i l dc a r d Ca te g o r yChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyfor

approval.AnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetition

CommitteechairpriortothecompetitionandbeforeACFmedalsandCEH’sareawarded.

Thestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetition,andmust

besubmittedafullfourmonthsbeforethecompetition.Thedescriptionmustincludethefollowinginformation:

• Indicatewhetheranindividualorteamcategory;ifateamcategory,indicatehowmanyteammembers

• Numberofportions

• Numberofcourses

• Timeframe

• Useofanyspecialorrequiredingredients

Note:Foracustomizedindividualcategory,competitorsarerequiredtoprepareatleastfourportionsofafourcourse

menu.Foracustomizedteamcategory,teamsmustprepareaminimumofeightportionsofafourcoursemenu.

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


Inculinarycompetitions,thereispreparationofthedisplayandscoring,butitistheassessmentoftheworkthatliesatthe

heartofthepurposeofcompetitions.Therearetwoareasofassessment:thecritiqueandthescore.

CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperienced,trained,approvedculinaryjudges.In

thelearningprocess,thereisnosubstituteforaprofessional,constructivecritique,deliveredinamannerofteacher-to-

studentandwiththerespectaffordedaprofessionalcolleague.

Critiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowfor

publicviewing.Thisallowsprivacyforthejudgeandthecompetitortodiscussthedisplay.Also,byhavingthecritiqueas

soonaspossibleaftertheviewingbythejudges’panel,thedisplayisstillfreshinjudges’mindsandthecritiquecanbe

moreaccurateandhelpful.

Thebestcritiquesaretothepoint,noteboththestrongandweakpointsandarespecific.Inaddition,thejudgeshould

offerguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdeveloped.Ifthecompetitorisastudent,hisor

herinstructorshouldbepresentduringthecritique.

Thesecondareaofassessmentisthescoring.Asthejudges’panelreviewsadisplay,pointsareawardedinseveralareas

andaveragedtoyieldasinglescoreforthedisplay.UndernocircumstanceswillNon-ACFApprovedJudgeshavetheir

scorescountduringtheactualcompetitionscoringassessmentforcompetitors.OnlytheapprovedACFJudgesscores

willcountasthecompetitor’sfinalscoresofthatcompetition.ThentheACFNationalOfficewillrevieweachcompetitor’s

scoreswhentheyarriveandwillverifythisprocesswasupheld,ifthereisanyindicationofmishandledscoresthecurrent

competitioncommitteewillbenotifiedandfurtheractionswillbetaken.Basedona100pointsystem,displaysare

awardedgold,silverorbronzemedals.

TheACFscoringpointscaleis:

Goldmedal 90-99points

Silvermedal 80-89points

Bronzemedal 70-79points

Unlikemostcompetitionsthatmayhaveonlyonegoldmedalwinner,inACF-sanctionedcompetitions,thecompetitors

competeagainstastandardandnoteachother.Sinceacompetitorisjudgedonhowhisorherdisplaymeasuredup

againstthestandard,theremaybemanycompetitorswhowinthesamemedal.

ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevels.IfthecompetitorisamemberoftheACF,a

permanentrecordofeachmedalawardedismaintainedintheACFnationaloffice.

ASSESSmENT FoR CATEgoRiES SA, Sb, SC2&3, SgInacold-foodcompetition,thejudgingtakesplaceinanemptyhall,exceptformembersofthejudgingpanel.The

competitorsareabsent,asarethepublicandthemedia.

Displaysinthesecategoriesarescoredinspecificareas:

Presentation, Innovation and Glazing — 25 points• Dishesshouldbeappetizingandtastefullypleasingtotheeye.

• Theyshouldshownobeadsorunevenaspic.

• Slicesshouldbemoderate,portionscorrectlycalculatedandeasilyaccessible.



ChApTER 4c 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


Composit ion and Harmony of Ingredients — 25 points• Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends.

• Tasteandcolorsshouldenhanceeachother.

• Displaysmustdemonstratepracticalcraftsmanship,andshouldbepractical,digestibleandlight.

Professional Preparation and Craf tsmanship — 25 points• Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation.

• Preparationsmustdisplaymasteryofbasicskills,chosenjelliesandapplicationofcookingmethods.

Serving Methods and Por t ions — 25 points• Simpleandpractical,cleanandcarefulservingwithnofuss,noover-elaborateorimpracticalgarnishing,and

plateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant.

ASSESSmENT FoR CATEgoRy SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpractically,butmustalsoconformtocertain

standards.Showpiecesarejudgedinthreeareas:

• Scale/size/proportion—15points

• Artisticachievement/detail—35points

• Craftsmanship/qualityofwork—50points

ASSESSmENT FoR CATEgoRy SgThedynamicsofjudgingcategoryG,hot-foodcompetition,arequitedifferentfromthosewhenjudgingothercategories.

TheassessmentforcategoryGisdividedintotwoareas:kitchen/floorevaluation(40points)andservice/tasting

evaluation(60points).Eachoftheseareasarefurtherdividedintofivespecificareas,whicharescoredindividually.

Kitchen/Floor Evaluation — (40 possible points)• Sanitation/foodhandling—5points

• Miseenplace/organization—5points

• Culinaryandcookingtechniqueandproperexecution—10points

• Properutilizationofingredients—15points

• Timing/workflow—5points

F lo o r j u d g e s eva lu a te t h e fo l l ow in g :Sanitation—Cuttingboardsshouldbescrupulouslyclean.Knivesshouldbesharp.Thetoolbox/knifebagmustbeclean

andsanitaryinside.Sanitizingsolutionisattherightstrength,notoverorunder-powered,andwhetherit’sbeingusedas

awashingsolutioninsteadofsanitizingapre-washedarea.Arethecompetitorsusingtowelscorrectly?Forexample,they

shouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowel.Considerwhetherornot


competitorsareusingtheirapronsashandwipes.Productsshouldbestoredatthecorrecttemperature.Glovesmust

beusedwhenthelastcontactwithfoodisoccurring,forexample,platingup.Areasarerequiredtobekeptsanitized,

particularlyduringfish-to-meattovegetableordairytransitions.Frequenthandsanitizingisencouraged.

Organization—Tableshouldbekeptclearofnonessentials.Forexample,amixerthatmaynotbeneededforthenext30

minutesshouldnotbedisplayed.Worksystematicallyononejobatatime.Usecorrectcuttingmotionsandthecorrect

knifeforthejob.

Storingofproducts—Useanorganizedrefrigerator,rackcart,knifeandequipmentstorage.Wastestorage—isit

useableornot?Useablewasteisproperlystoredforfutureuse.Thetableshouldbefreefromdebris.Floorspillsmust

beattendedtoquickly.Thedishareashouldnotbeusedasastoragedump.Competitorsshouldhaveanorganized

withdrawalfromthekitchen,leavingitascleanasitwasfound.

ButcheryandBoningSkills—Efficientandprofitableremovalofmuscleorfishfromaboneisencouraged.Sinewand/or

fatremovalandcorrecttyingmethodswillbeevaluated.

Cookingtechniquesandskills—Followclassicalcookingtechniques.Thecompetitorshouldusethetechniqueasstated

intherecipe.Forexample,panfryinginsteadofsautéing,orbraisingwithalidon.Demonstratepropertechniquewhen

deglazingapanratherthansimplyaddingwineoraliquid.Mirepoixshouldbebrownedproperly,notjustheated.

Productshouldberoastedcorrectlyandbastedasneeded,notjustplacedintheoven.Poacheditemsshouldnotbe

simmered.Followcorrectmethodwhenpreparingaforcemeat.Considerhowmanydifferenttechniqueshavebeen

displayed.

Timing—Menuitemsshouldnotbeheldtoolong.Considerwhetherornotmeatshavethetimetorest.Servewithin

thefive-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

Ta s t i n g j u d g e s eva lu a te t h e fo l l ow in g :Servingmethodsandpresentation—Hotfoodshouldbehot,andcoldfoodshouldbecold(includingplates).Food

shouldbefreshandcolorful,visiblyseasoned,presentedwithsomeheight,easytoeatandpleasingtotheeye.

Meat/fishslicesmustbeeven,straightandevenlyshingled.Itemsshouldbecloselyplacedtogethertohelpmaintain

temperatureandtokeeptheplatefromresemblingasmilingface.

Portionsizeandnutritionalbalance—Componentsofthemealmustbebalancedsothatthemainitemiscomplemented

insize/amountbytheaccompanyinggarnish(es)and/orsauce.Thenecessarynutritionalstandardsshouldbeadheredto.

Theproteinweightmustbewithinthesetlimits.

Creativity—Dishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverused.

Ifcompetitor’suseanoldorclassicalidea,new,creativeideasshouldbeusedtotransformthedish.

Menucompositionandprogressionofcourses—Themenumusthaveathreadorathemerunningthroughout.For

example,itisaregional,seasonalorcelebrationmenu.Nocoursesshouldbeoutofsyncwiththemenu,suchasanAsian-


typedishinsertedintoanAmerican-typemenu.Intheprogressionofcourses,thereshouldbenoerraticor

over-dominantflavorsthatdisrupttheflowofthetheme.Thedishesshouldportrayahighlevelofskillandexactness.The

numberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s).

IngredientCompatibility—Ingredientcolorsshouldharmonize.Ingredientamountsshouldbecorrectlyportionedto

demonstrateaperfectharmony.Haveanyoftheingredientsbeenduplicated?

Flavor,taste,textureanddoneness—Thestatedflavorinthemenuandrecipeshouldbeprofound.Forexample,the

duckbrothshouldtastelikeduck.Donenesstemperaturesmustbecorrect.Statedvegetablecutsshouldbecorrect.

Thestatedcookingtechniquesmustbeappliedcorrectly.Thetexturesshouldcorrespondtowhatwasimpliedinthe

recipe.Theflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistency.

Competitorsmustdemonstratethecorrectdegreesofcaramelization.Thedishesshouldtastegreat.

ASSESSmENT FoR CATEgoRy hDisplaysarejudgedinfourareas,eachworthapossible25points:

• Artisticachievementandstrengthofdesign

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

• Finishedappearance—thepiecehasafinishedlookandisfreeofcracks,chipsorexcessslush

• Originalityanddegreeofdifficulty,unique,ofanewdesignorcomposition

ASSESSmENT FoR CATEgoRiES Sk AND Sp/1, Sp/2TheassessmentforcategoriesKandP/1,P/2isdividedintothreeareas:organization,cookingskillsandculinary

techniques,andtaste.

Eachoftheseareasisfurtherdividedintotwoorthreespecificareas,whicharescoredindividually.Thetotalpossible

pointsare100,ona100-pointscale.

Organization — (25 possible points)• Sanitation/workhabits

• Utilizationofingredientsanduseofallottedtime

Cooking Ski l ls and Culinar y Techniques — (25 possible points)• Creativity,skills,craftsmanship

• Serving,portionsize

Taste — (50 possible points)• Flavorandtexture

• Ingredientcompatibility,nutritionalbalance

• Presentation


Show: __________________________________________________ Exhibit/Competitor#: ______________________________________________

Date: ___________________________________________________ Category: __________________________________________________________

Criteria Possible pts. Actual pts.

Presentation,innovationandglazing 0-25

CompositionandHarmonyofIngredients 0-25

ProfessionalPreperationandCraftsmanship 0-25

ServingMethodsandPortion 0-25

TOTAL 100

ColD FooD SCoRE ShEET[CATEgoRiES SA, Sb, SC2&3, Sg] STUDENT

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze

Comments:

Judge’sPrintedName

Judge’sSignature Exhibit/Competitor#


ColD FooD SCoRE ShEET[CATEgoRiES SC1 AND SC4 DECoRATED CAkES] STUDENT


Date: ___________________________________________________ Category: ______________________________________________________


PresentationandGeneralImpression 0-25

EvennessofIcing,GlazeorFondant 0-15

UseofVariousTechniques 0-15

ExactnessofSkillsDisplayed 0-20

KnowledgeofSkillsDisplayed 0-25

TOTAL 100

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze

Comments:




Show piECE SCoRE ShEET[CATEgoRy SD] STUDENT


Date: ___________________________________________________ Category: _______________________________________________________

Showpiecedescription(ifnecessary): _______________________________________________________________________________________

____________________________________________________________________________________________________________________________


Scale/Size/Proportion (Istheshowpieceinproperscaleforwhatitis?Isthepieceinproportionandrealisticforuseasafunctional

showpiece?Doesthepiecefitwithinsizerestrictions?Essentially,isthepieceinproperbalance?)

0-15

ArtisticAchievement/Detail (Isthepieceartisticinnature,doesitseemlifelikeand/orhaveafeelofreality,depth,contrast,

beautyandartisticappeal?)

0-35

Craftsmanship/QualityofWork (Doestheshowpiecedemonstratequalityworkmanshipandskillinthequalityoftheworkpresented.Is

theredemonstratedprecisioninthework?Istherealevelofexcellencethatisevidentinviewingthe

piecejustatfirstglance?)

0-50

TOTAL 100

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze

Comments:




hoT FooD kiTChEN FlooR SCoRE ShEET[CATEgoRy Sg] STUDENT


Date: ___________________________________________________ Category: _______________________________________________________


Sanitation/FoodHandling 0-5

MiseenPlace/Organization 0-5

CulinaryandCookingTechniquesandProperExecution 0-10

ProperUtilizationofIngredientsTotal 0-15

Timing/WorkFlow(1pointdeductionforeachminutelate) 0-5

TOTALHOTFOODKITCHENFLOORSCORES 40

Award Guidelines

36-40points Gold

32-35.99points Silver

28-31.99points Bronze

Comments:

Judge’sSignature Judge’sPrintedName

Hot Food Kitchen Floor Evaluation (0-40 Points)


hoT FooD TASTiNg SCoRE ShEET[CATEgoRy Sg] STUDENT

Show: __________________________________________________ Exhibit/Competitor#: ____________________________________________

Date: ___________________________________________________ Category: _______________________________________________________

Criteria Possible pts. 1st 2nd 3rd 4th

ServingMethodsandPresentation (Freshandcolorful,easytoeat,closelyplaceditemsformaintaining

temperature,hot/coldservingplate,stylisticbutpractical)

0-5

PortionSizeandNutritionalBalance (35:65balanceofproteinandcarbohydrate.Weightboundarywithinthe

toleranceoftotalmeal.Nutritionalbreakdownsupplied)

0-5

Creativity,MenuandIngredientCompatibility (Dotherecipeingredientscomplementeachotherincolor,flavor,and

texture?Aretheingredientsbalancedinsizeandamounts?)

0-15

Flavor,Taste,TextureandDoneness (Dothespecifiedmajoringredientscarrythedominantflavors?Dothe

componentsfittogether?Arethetemperaturescorrect?Dothetextures

reflectthecookingtechnique?Isthesaucethecorrectflavorforthe

meat/fishandisitthecorrectconsistencyandsmooth?)

0-35

TOTAL 60

Award Guidelines

54-60points Gold



Comments:

Subtotal

/NumberofCourses

=Service/TastingScore

Course1:

Course3

Course2:

Course4



hoT FooD TAlly SCoRE ShEET[CATEgoRy Sg] STUDENT

Competitor: ________________________________________________________________________________________________________

Show: ________________________________________________________ Date: ________________________________________________

Judge10-40

Judge20-40

Judge30-40

Judge40-40

Judge50-40

SUBTOTAL

Judge10-60

Judge20-60

Judge30-60

Judge40-60

Judge50-60

SUBTOTAL

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze

ScoresCompiledBy __________________________________________________________________________________________________

ScoresReviewedByLeadJudge ______________________________________________________________________________________

Printed Name _________________________________________________________________________________________________________

VerificationSignatures

(0-100points)

/NumberofJudges

FinalKitchen/

FloorScore

FinalKitchen/FloorScore

+FinalService/TastingScore

=Subtotal

AwARD/mEDAl

/NumberofJudges

FinalKitchen/

TastingScore

Hot Food Kitchen Floor Scores Service / Tasting Scores


iCE CARviNg SCoRE ShEET[CATEgoRy Sh] STUDENT

Competitor: ____________________________________________ Team: ______________________________________________________________

Show: __________________________________________________ Date: ___________________________________________________________

Carving: ___________________________________________________________________________________________________________________


ArtisticAchievement/StrengthofDesign 0-25

Craftsmanship,WorkInvolved • Detailandprecision - Stronglines - Proportion - Uniform • Safety

0-25

FinishedAppearance • Doespiecehavefinishedlook? • Freeofcracks,chips,excessslush? • Freeoftemplatepaper

0-25

OriginalityandDegreeofDifficulty • Iscarvingunique? • Gooddesignorcomposition?

0-25

TOTAL 100

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze

Comments:

NOTE:Firstsafetyviolationwillresultinaverbalwarning.Secondviolationwillresultindisqualification.



hoT FooD CookiNg AND pATiSSERiE - TASTE bASED SCoRE ShEET[CATEgoRiES Sk, Sp1&2 AND Sw] STUDENT

Competitor: ____________________________________________________________________________________________________________

Show: __________________________________________________ Date: __________________________________________________________

Menu/Item: _____________________________________________________________________________________________________________


Organization • Sanitation/Workhabits • Utilizationofingredientsanduseofallotedtime (1pointdeductionforeachminutelate)

0-25

CookingSkillsandCulinaryTechniques • Creativity,skills,craftsmanship • Servingandportionsize

0-25

Taste • Flavorandtexture • Ingredientcompatibilityandnutritionalbalance • Presentation

0-50

TOTAL 100

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze

Comments:



JUDgE’S SUmmARy SCoRE ShEET STUDENT

HostChapter: ___________________________________________________________________________________________________________

ShowDates: _____________________________________________________________________________________________________________

Competitor Name Cat. Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total

Pts.

Avg. Pts.

Medal

Judge’sSignature

Judge’sSignature

Judge’sSignature

Judge’sSignature

LeadJudge’sSignature

Judges’VerificationSignatures





LeadJudge’sPrintedName


ACFapprovesapproximately100culinarycompetitionseachyear,rangingfromsmallcontestswithlessthanadozen

competitorstonationalshowswith100ormorecompetitors.

AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingand

conductingculinarycompetitions.Thissectionofthecompetitionmanualisintendedtoprovidelocalchaptersand

showchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements.

ForACFtosanctionaculinarycompetition,thenatureofthecompetitionmustbeassessedtoensurecompliancewith

organizationalstandards.Inaddition,theapplicationallowsthechairoftheculinarycompetitioncommitteetoassess

theproperassignmentofjudgestomonitorthecompetition.

TohaveaculinarycompetitionsanctionedbyACF,therearethreebasiccriteriathatmustbemet:

1.ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding.

2.Thecompetitionmustadheretotheguidelinesasdescribedinthismanual,includingcategoryrequirements,

awardsystemandjudgingcriteria.

3.ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudges,oneofwhommusthave

internationalshowexperience,andonepastrychef,ifnecessary.

Therearefivephasestoplanningandhostingasuccessfulcompetition.Theyare:

phASE oNE: pRE-plANNiNgHostingacompetitionisafunandexcitingopportunity,butittakesplanningandteamworktomakeithappen.Herearesomethingsyourchapterneedstoconsider:

• Isyourchapterwillingtohostacompetition?

- Chaptersacceptallfinancialliabilitywhenhostingashow.

- Createabasicbudgetofanticipatedrevenuesandexpenses.

- Isthereenoughvolunteersupport?

• Decideonthetypeofshow.

- Whatfacilitiesareavailableforhost-site?

- Whatdatesisfacilityavailable?

• Determinewhatcategorieswillbeoffered.

- Understandthedifferentcategories.

- Considerthespaceandlogisticalrequirementsforeachcategory.

• Whatresourcesarerequired?

- Financialrequirements

- Doesyourchapterhavesponsorstohelpunderwriteexpenses?

• TaskDelegation

phASE Two: AppliCATioN pRoCESSGreat!Yourchapteriscommittedtohostingacompetition,nowit’stimetostarttheapplicationprocess.

S te p 1 —SubmitcompletedapplicationpackagetoACF’snationalofficeatleastfourmonthspriortothefirst

dayofthecompetition.Acompletedapplicationpackageincludes:

• Completedapplicationform;signedbybothchapterpresidentandshowchair.

• LettersofcommitmentfromthreeACF-approvedjudges.AcurrentlistofACF-approvedjudgescanbefoundonthe

Website.

ChApTER 5c o m p e t i t i o n o r g a n i z a t i o n


• Judgesprotocolletter. • Checkorcreditcardforapplicationfee,currently$200.(Applicationsreceivedlessthan45dayspriorto

competitionwillincuranadditional$100rush-fee.)

S te p 2 –Oncethecompletedpackageisreceivedandverifiedbythenationaloffice,thecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge.

Ifapprovalisgranted,theshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACF’sWebsiteandTheNationalCulinaryReview(NCR).Competitionswillnotbeposteduntilapprovalisreceived.

Ifthecompetitionisnotapproved,anexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas.

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

phASE ThREE: plANNiNg AND oRgANizATioN pRoCESSTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisa

success,fromtheplanningstagesthroughtheawardingofmedals.

Communication –Theshowchairmuststayincontactwithalljudges,especiallytheleadjudge.Letthemknowifthere

areanychangestocompetitiondaysortimes.Givethemanideaofthenumberofcompetitorsexpected.Providethemwithall

logisticalinformationregardingtheirparticipation.

Judges Protocol –Judgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshow.Itisbesttoplan

yourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecovered.Itisanticipatedthefollowingexpenseswillbe

covered:

• Lodgingaccommodations,ifneeded

• Meals

• Transportation

• Mileagereimbursement

• Stipends,ifapplicable

Theprotocollettermustincludethefollowinginformation:

• Maincontactinformation

• Whatexpensesarecovered,bespecific

• Howexpenseswillbehandledorreimbursed

Awa r ds Ce r e m o ny –Decideifmedalswillbeawardedattheshoworafterthefact.Chapterswishing

toordermedalsinadvancemustsubmitanorderformandpayment.Ifpayingbycreditcard,adepositof50percent

ofthetotalcostofmedalsisrequired.Ifpayingbycheckormoneyorder,paymentinfullisrequired.Ifapre-

competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetition,arush-feewillapply.

O r g a n iz a t io n –Everyeventrequiresanorganizationalstructure,butthereisno“standard”organizational

structureforculinarycompetitions.Whatworksforonechaptermaynotworkforothers,dependingonpersonalities,

talentandexperienceavailable.Teamworkisusuallythekeytosuccess.

Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem.


C h a p t e r P r e s i d e n t•Overallresponsibilityforconductofthecompetitionandactionsofthechapter

• Signsapplication/authorizeschaptersponsorship

• Determinesformatandextentofcompetitionandchapterabilitytosupport

• Appoints/directstheshowchair

• Ensurespost-competitionfollow-up

• Awardpayment/presentations

• Judgestravel/perdiempayments

• Facilityinvoices/billspaid

S h o w C h a i r• Reportstochapterpresident

• Mainpointofcontactinternallyandexternally

• Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition

• Appoints/directsassistants,asnecessary

K i t c h e n M a n a g e r• Reportstoshowchair

• Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition

• Mainkitchenareasafetysupervisor

• Arrangesfirewatchesandotherfacilitysafetyrequirements

• Monitorsandrefreshesjudges’tastingequipmentandrefreshments

P r o t o c o l M a n a g e r• Reportstoshowchair

• EnsuresVIPs/judgesaresupportedandcaredforinapropermanner

• Transportation/pick-ups

• Adequatelodging/meals

• Perdiemsupport

• Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)

M a r k e t i n g a n d P u b l i c i t y A s s i s t a n t• Reportstoshowchair

• Ensuresdetailsofcompetitionarepublished/distributedtotargetaudienceandcompetitors

• Coordinatespre-andpost-competitionpressreleases

A w a r d s a n d S c o r i n g A s s i s t a n t• Reportstoshowchair.

• Coordinatesapplications/registrationforshowparticipation.

• Supportsjudgesduringcompetition.

• Assignscorekeepingassistants,starters,timekeepers.

• Providesscoresheets.

• Tabulatesandverifiesscoring.


• Scoresshouldbekeptconfidentialuntiltheawardsceremony,sobesuretoappointsomeonewithdiscretion.

Also,considertheappearanceofaconflictofinterestwhenselectingthescorekeeper.

• Tracksawardsandensuresrecipientsreceivetheminatimelymanner.

phASE FoUR – CompETiTioN DAyThedayofthecompetitionhasfinallyarrived,andit’stimetoputallyourplansintoaction!Thisisalsothebusiestday

fortheshowchair,sohereareafewthingstoremember:

• On-sitecontactforpower,gas,etc.

• Scoresheetsareready

• Scorekeeper

• Judges’roomisset

• Awardsceremony

• Hospitality

NOTE:Rememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetition

orcategory.Addingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnot

happenatorduringthecompetition.Ifscoresheetsaresubmittedforcategoriesnotpreviouslyapproved,noCEH

creditsorrecordofparticipationwillberecordedforthosecompetitors.

phASE FivE – Follow-UpFinishingstrongisimportant!Compilingapost-competitionpackageandsendingitbacktothenationalofficein30

daysorlessisthebestwaytodoso.Thefollowingitemsmustbeincludedinthereturnpackage:

• Judges’summaryscoresheets,signedbyallthejudges.(Donotsendindividualjudges’scoresheets.Thehost

chaptershouldretainthoserecordsforthreeyears.)

• Unusedmedalsandcertificates.(Unusedmedalsmustbereturnedaftereachcompetition,donotholdontofor

futurecompetitions.)

• Competitorinformationsheets.

• Leadjudgereport.

• Showchairreport.

• Competitorandcoachcritiqueofjudgesforms,ifany.


TEAm CompoSiTioNAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstanding,fourteammembers,and

analternate.AllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstanding,as

describedintheAmericanCulinaryFederationbylaws.Teamcompositionshouldbecarefullyreviewed.Allcompetitors

mustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthe

nationalcompetition.

TEAm REqUiREmENTSItisthemanager’sresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACF

membershipdepartmentatthenationaloffice.

• TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregional

championshipswillnotbeallowedtocompeteintheirrespectivechampionships.

• AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionand

throughthecompetitiondates.Allmembershiprenewalsshouldbedonepriortothis30dayperiodandany

competitorswhosemembershipsarenotcurrentwillbedisqualified.

• Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompete,cannot

benationalmembers.

• CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter.

Therewillbenoexceptionstotheserules.

Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation.

Toregister,theteammanagersmustsubmitan“IntenttoCompete”formonorbeforeAugust30oftheyearpriorto

thenationalcompetition.ThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeand

CulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting.

AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestate

competition.ThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstanding.Teams

failingtoreturntheform,orwithteammemberswhocannotbeconfirmedasACFmembers,willbedisqualified.

TheseformsareavailablebycallingACFCompetition&AwardsAdministratororasadownloadfromtheACFWebsite

atwww.acfchefs.org

TimEliNEAUGUST30 IntenttoCompeteformsdueatNationalOffice

SEPTEMBER-JANUARY

Chapter(s)teamscompeteforthe“StateChampionship.”TeamInformationformsare

duetotheNationalOfficeatleast30dayspriortostatecompetitions.

Statecompetitionsmustbeheldandcompleted30dayspriortotheDivisionalCompetitiondates.

JANUARY-MARCH

StatechampionscompeteattheirrespectiveDivisionalCompetitionsforthe

“DivisionalChampionship”title.

Thesecompetitionsareheld30dayspriortotheRegionalConferences.

JULYDivisionalchampionswillcompeteatthenationalconventionforthe“National

Championship”

ChApTER 6s t u d e n t t e a m c o m p e t i t i o n


loCAl AND STATE CompETiTioNAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructors.

Dependingonthenumberofstudentteamswishingtocompeteforthedivisionaltitle,(formerlytheregionaltitle),

aneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanvieforthe

championship.

Thesechapterorcityteamsmayneedtocompeteinalocalcompetition,usingtheguidelinesforstatecompetition

outlinedinthismanual,todeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevel

competition.Alternatively,alllocalteamsmaycompeteatthestatelevel,providedthereisanagreementwiththehostof

thestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate.

Thewinningteamgoesontorepresentitsstateatthefour“ACFStudentTeamDivisionalCompetitions”whichbeginning

in2015willbeheldseparatelyfromthenewtwoRegionalConferencestructureformat.

NOTE:AllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof

30daysbeforetheirrespectivedesignated“ACFStudentTeamDivisionalCompetitions”.

ItistheresponsibilityofthestatecompetitionorganizertoinformtheCompetitionandAwardsAdministratorattheACF

NationalOfficeofthe“ACFStudentTeamStateChampions.”

Local and State competit ions wil l consist of two phases:1. Askillssalon

2 . Acookingphasethatconsistsoffourcourses;ofwhichonewillbeanassignedclassicaldish.*

a. FishstarterCourse

b. SaladCourse

c. MainplateCourse

d. DessertCourse

DiviSioNAl CompETiTioNAllstatechampionteamsareeligibletocompeteattheDivisionalCompetitionsforthetitleofACFStudentTeam

DivisionalChampions.Therewillbenoexceptionstotheruleofoneteamperstate.

Divisional Competit ions wil l consist of two phases:1. Askillssalon

2 . Acookingphase,whichconsistsoffourcourses;ofwhichonewillbeanassignedclassicaldish*.

a. FishStarterCourse

b. SaladCourse

c. MainCourse

d. DessertCourse


NATioNAl CompETiTioNACF’sNationalConventionwillbethesiteofthe“ACFStudentTeamNationalChampionship”.Eachofthefour

respectivedivisionalchampionsareeligibletocompeteforthetitleof“ACFStudentTeamNationalChampions”.The

“ACFStudentTeamNationalChampionship”willbeheldaccordingtoACFcompetitionguidelines.

TheNationalCompetitionwillconsistof:

1. Acookoffwitheachteamproducingateamchoicefour-coursesignaturemenu,10portionsofeachcourse,three

tobetasted,onefordisplayandsixtobeservedwithjudgingdonerandomlyduringservice.

loCAl AND STATE gUiDEliNES

Skil ls PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalon.Theleadjudgewillpre-

determineandannouncetheorderinwhichtheskillswillbedemonstrated.Teammemberswillcompeteinarelay-style

formatwithatotalofeightyminutestocompleteallfourskills.Teamswillhaveafifteenminutesetupwindowandaten

minuteclean-upwindow.Allmaterialsforthisprogramwillbesuppliedbytheteam.Teamsarenotrequiredtoutilize

theitemsfromtheskillssalon,otherthantheproteinfortheclassicaldish,duringthecookingphase.

Skil ls:1. Butcheryofwholechickeninaccordancetotheclassicalrecipeinadditiontheproperhandlingofthecarcassand

remainingproteinistakenintoaccount.

2 . Filletingofaroundorflatfishofchoice,inadditiontheproperhandlingofthecarcassandremainingproteinis

takenintoaccount.

3 . KnifeCuts

a. Juliennevegetableorfruitofyourchoice–4ouncesoffinishedproduct–1/8x1/8”x2”.

b. Tournévegetableorfruitofchoice–eightpieces-¾”diameter,2”long,sevensidedandflatended.

c. Peelandsmalldiceoneonion.

d. Concasséetwovine-ripenedtomatoes.(smalldiceoutsidesectionandconcasseinside)

4 . a. Makeaquartofpastrycream.

b. Zest,peelandsectiononeorange.

c. Rolloutandlineone8”to10”tartpanwithpre-madeshortdoughandpreptoblindbake.

Practicemakesperfect.Justdotheskillsrequiredandalwaysremembertousepropersanitationpractices.

NOTE:Thealternatemaybesubstitutedforateammemberfortheskillssalonbut,theteamcoachmustnotifytheleadjudge

duringthecompetitormeetingofthechange.

Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersons,whichwillconsistsofoneclassicalcourseassigned

bytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam.Theproteinfortheclassicaldishwillbe

butcheredintheskillsphase.


TheMenuShouldConsistof:

a. Fishstartercourse

b. SaladCourse

c. MainCourse

d. DessertCourse

Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortasting,andonecompletemealoffour

courseswillbedisplayedforphotographsandcritique.

TimEliNE20MINUTES Set-upofthekitchen

75MINUTES Cookandpreparationtimeforthefourcoursemeal

15MINUTES

Windowforserviceofthefourcoursemeal

Note:Teamswillbedeductedonepointperminuteuptoamaximumof5pointsif

theygooverthe15minutewindowofservice.

20MINUTESClean-upandbreakdownofthekitchen.TheKitchenmustbeleftinthesame

conditionasfound.Failuretoobservethiswillresultinpointdeductions.

Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awell-presentedandattractivetablewilladd

tothehigh-qualityimagethattheteamattemptstoproject.

DIVISIONAL GUIDELINES

Skil ls Phase TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalon.Theleadjudgewillpre-

determineandannouncetheorderinwhichtheskillswillbedemonstrated.Teammemberswillcompeteinarelay-style

formatwithatotalofeightyminutestocompleteallfourskills.Teamswillhaveafifteenminutesetupwindowandaten

minuteclean-upwindow.Allmaterialsforthisprogramwillbesuppliedbytheteam.Teamsarenotrequiredtoutilizethe

itemsfromtheskillssalon,otherthantheproteinfortheclassicaldish,duringthecookingphase.

Skil ls:1. Butcheryofwholechickeninaccordancetotheclassicalrecipe/Inadditiontheproperhandlingofthecarcassand

remainingproteinistakenintoaccount.

2 . Filletingofaroundorflatfishofchoice,inadditiontheproperhandlingofthecarcassandremainingproteinistaken

intoaccount.

3 . KnifeCuts

a. Juliennevegetableorfruitofyourchoice–4ouncesoffinishedproduct–1/8x1/8”x2”.

b. Tournévegetableorfruitofchoice–eightpieces-¾”diameter,2”long,sevensidedandflatended.

c. Peelandsmalldiceoneonion.

d. Concasséetwovine-ripenedtomatoes.(smalldiceoutsidesectionandconcasseinside)


4 . a. Makeaquartofpastrycream.

b. Zest,peelandsectiononeorange.

c. Rolloutandlineone8”to10”tartpanwithpre-madeshortdoughandpreptoblindbake.

Practicemakesperfect.Justdotheskillsrequiredandalwaysremembertousepropersanitationpractices.

NOTE:Thealternatemaybesubstitutedforateammemberfortheskillssalonbut,theteamcoachmustnotifytheleadjudge

duringthecompetitormeetingofthechange.

Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersons,whichwillconsistsofoneclassicalcourseassigned

bytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam.Theproteinfortheclassicaldishwillbe

butcheredintheskillsphase.

TheMenuShouldConsistof:

a. FishStarterCourse

b. SaladCourse

c. MainCourse

d. DessertCourse

Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortasting,andonecompletemealoffour

courseswillbedisplayedforphotographsandcritique.

TimEliNE20MINUTES Set-upofthekitchen

75MINUTES Cookandpreparationtimeforthefourcoursemeal

15MINUTES

Windowforserviceofthefourcoursemeal





Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awell-presentedandattractivetablewilladd

tothehigh-qualityimagethattheteamattemptstoproject.

NATioNAl Cook-oFF gUiDEliNESEachteamwillproducea“teamchoice”four-coursesignaturemenuwith10portionsofeachcoursewithassigned

compulsoryproteinitems.Fourportionswillbefortasting,oneportionfordisplayandfiveportionstobeservedto

specialguests.Inaddition,Teamswillalsobeassignedonecompulsoryvegetableandonecompulsoryfruitwhichwill

needtobeincorporatedintothemenu.


TimEliNEPriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenarea.The

kitchenmustbeleftinthesameconditionasfound.Failuretoobservethiswillresultinpointdeductionspriortothe

actualcookingphase.

20MINUTES Set-upofthekitchen

3HOURS Cookandpreparationtime

40MINUTES

Windowforservice(10minutespercourse)





Platesforthejudgeswillberandomlyselectedduringservice.Forexample,judgescouldselectthefirstthreeorthelast

three,orsomewhereinbetween.

GENERAL RULES FOR LOCAL, STATE, DIVISIONAL, AND NATIONAL STUDENT COMPETITIONS

• NoSous-VideCookingisallowedforstate,divisionalornationalcompetitions.Noimmersioncirculatorallowed.

• Teamsmustprovidesixsetsofrecipesandaclose-upphotographofeachcourseandthefour-courseall

together.Thesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestated

competitionstarttime.

• Basicnutritionalbalanceinrecipedevelopmentisessential.Foreachrecipe,abreakdownofcalories,calories

fromfat,sodiumandmineralsmustbeindicated.Asaguideline,basedonoverallcalories,15to20%ofcalories

shouldcomefromprotein,25to30%ofdailycaloriesshouldcomefromfat,and45to60%ofcaloriesshould

comefromcarbohydrates.

• Teamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecute

theassignment.Productsshouldbeweighed,separatedandclearlymarked.

• Noadvancedpreparationofvegetablesisallowedfortheskillssection.

• Peeledpotatoes,carrots,onions,garlic,shallotsandcutmirepoixareallowedforthecookingphase.Vegetables

andsaladsmaybewashed,butnotcutorshapedinanyform.Leeksmaybesplitforcleaningpurposes.

• Appropriatestocksforthemealmaybebroughtin,butneitherfinishedsaucesnorclarifiedbrothsareallowed.

• Puff,bric,andphyllomaybebroughtin.

• Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway.

• Cookedicecreambasesand/orsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsiteforlocal,

stateanddivisionalcompetitions.Atthenationalcook-offtheymustbemadeonsite.

• Allbutcherywillbedoneonsite.

• Allmarinateditemsbroughtinadvancemustbedemonstratedintheirproperculinaryproductionsequence.

• Teamsmustbringinallequipment,knives,smallwaresandchinawareforallpartsandphasesofthecompetition.


Theonlyexceptionwillbeatthenationalcook-off,wherethechinawillbeprovided.

• Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasoftentimes,itisnotlookedupon

favorablybyjudgesnorwillnecessarilyresultinbetteroutcome.

• ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskills,

executegoodsolidcookinganddisplaygreatteamwork.Complicatedandcrowdedmenusanddishesdonot

necessarilyscorehigherandoftentimesinhibitteam’sfullsuccessespeciallywhentheteamisawayfrommuch

familiarhomekitchenenvironment.

• Teamsmaybringinuptotwosupplementarytabletopburners,ifapprovalisreceivedfromtheLeadJudge/

showchairpriortotheevent.

• Teamsarerequiredtoworkwithintheassignedkitchen/stationboundaries.Notadheringtothisrulewillresultin

pointdeductions.

• Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcoulddisposeofthem

oncereviewedbyakitchenjudge.Inaddition,usablefoodtrimmustbeproperlylabeledandputaway.

• Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshow’sone’scookingskills.

• Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed.

• Tomakeitaneducationalexperienceforallteamsattending,theall-importantcritiquesessionswilltakeplacein

presenceofotherteamsandcoachesandattheendofthecompetition.

KITCHEN STATION REQUIRMENTS (LOCAL, STATE, AND DIVISIONAL)Thefollowingitemswillbeprovided:

• 1each4-to-6burnerrange,orflattop

• 1eachfullsheet-pansizeovenwithtwoshelves

• 2each6’to8’tables,30”wideandstandardkitchenheight

• 4eachpoweroutlets

• Garbagereceptacle

• Accesstoicesupply,withincloseproximity

• Accesstorefrigeration,withincloseproximity

• Accesstoafreezer,withincloseproximity

• Hotandcoldwaterandsanitarysourceintheimmediatevicinity

• Tomaintainsanitation,mops,brooms,bleachandbuckets

• Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping

• Ateamstagingareaforingredientcheck-inandplacement

• Ascheduleofcompetingtimes

• Breakfastrefreshmentsfortheteamsandjudges

• One6’displaytableperteamforfooddisplay

Teamsmustbringinalladditionalequipmentthatisneededtoexecutethemeal.Thetotalmassofalladditional

equipmentbroughtinbyeachteammustfitontotwospeedracks(nohalfracks).Teamsshouldonlyexpecttheorganizer


toprovidewhathasbeenlistedabove.

Processors,blenders,mixers,etc.,mustbebroughtifneeded,howeveronly4electricalappliancesofteamchoicewill

beallowedintothecookingkitchen.Onlypoweroutletsasdescribedwillbesupplied.Pleasekeepinmindthatyouwill

belimitedtotheamountofoutletsbeingprovidedandtheuseofpowerstripestoincreasetheoutletcountwillnotbe

allowed.Nosous-videequipmentwillbeallowed

KITCHEN STATION REQUIRMENTS (NATIONAL)Adiagramofthekitchensandalistofequipmentwillbeprovidedtoallthecompetitorsoncetheyhavebeenfinalized

bytheACFNationalOffices.Inadditiontheelectricoutletsandpowerprovidedwillbesentout.Pleasekeepinmind

thatyouwillbelimitedtotheamountofoutletsbeingprovidedandtheuseofpowerstripestoincreasetheoutletcount

willnotbeallowed.

Processors,blenders,mixers,etc.,mustbebroughtifneededhoweveronly4electricalappliancesofteamchoicewillbe

allowedintothecookingkitchen.Keepinmindthelimitationsofoutletsandtotalpowerwhenitisprovided.Thetotalmass

ofalladditionalequipmentbroughtinbyeachteammustfitontotwospeedracks(nohalfracks).Nosous-videequipment

willbeallowed.

Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls.

AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitors.Noadditionalchinaware

willbeallowedbeyondwhatisprovided.

DRESS CODEItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefs.Therefore,teamsmust

bedressedappropriatelyandprofessionally.Thefollowingdresscodewillapply:

• Whitechefcoats(ACFlogoonleftchest,school/chapterlogoonrightchest).Nootherlogosarepermitted.

• Blackpants

• Blackshoesorclogs

• Fullaprons

• Kerchiefs

• Toques

• Thealternatemustweararedarmbandtodistinguishthemselvesfromtheotherteammembers.

ROLE OF THE ALTERNATEInthestudentteamcompetition,thealternateisanimportantassettotheteam,andneedstobeastrong,versatile

individual.Herearetherulesforwhatalternatescanandcannotdo:

• Fortheskillssection,youcanusethealternateinsteadofanothermemberoftheteamifyouwish;however,the

leadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges.

• Duringsetupandtear-downperiods,thealternatemayactasanyotherteammember.

• Duringthecookingsectionofthefourcoursemeal,thealternateisnotallowedtoprepareortouchfood,other

thantransportingittoandfromarefrigeratororfreezer,ordeliveringthefinishedcoursedtothejudges’table.

• Thealternatecantastefoodatanylevelofthecompetition.


• Thealternatecankeeptheteamonschedule,promptingteammembersofovenchecksormaintaining

simmeringfoodsonthestovetop,butcannotphysicallyopentheovenorremoveproducts.Likewise,the

alternatecannotstrainorremoveitemsfromthestovetop.

• Duringthedish-up,thealternatemaywipeanysmudgesordebrisonthefinishedplates.Atthenationallevel

only,alternatescanplacesmallgarnishitemsontheplate.Thisdoesnotincludesauces,maincomponents,

vegetablesorstarches.

Atnotimemaythealternateassistateammember,forinstance,holdapastrybagwhileitisbeingfilled.Inshort,the

roleofthealternateistokeeptheteamontrack,bringandremovefoodsandequipmenttothetableorrangetop

surfaces,changeoutandwashsoiledboardsandpans,andmonitorcookingtimes.Thealternatewillweararedarm

bandindicatingthatpersonasthealternate,aidingthejudgesinmonitoringtheiractivity.Itisalsotheresponsibilityofthe

alternatetokeeptheteam’sequipmentwashedandstoredawayfromthedishwashingarea.

ROLE OF TEAM COACHES AND MANAGERThemanagerandcoachdonothavearoleduringthecompetition.Onceyouarriveatthecompetition,yourworkis

done.Ifyoutalktoyourteamwhiletheyarecompeting,yourteamwillbeDISQUALIFIEDonthespot.Thisrulewillbe

enforced.Afterthecompetitionthemanagerandcoacharerequiredtobeattheteam’scritique.

STUDENT TEAm ClASSiCAl DiSh REqUiREmENTSForthe2015competitionseason,theassignedclassicaldishistheMainPlate.EffectivedatesforthisdishareSeptember

2014thruMarch2015.

3192 – Poulet Sauté a la Bourguignonne Menu(Local,State,andDivisional)

FishStarterCourse

SaladCourse

MainCourse-Entrée3192PouletSautéalaBourguignonne

DessertCourse

Notes:

• AppropriatesideschosenfromEscoffierbookarerequiredtoaccompanytheentréecourse.

• TheclassicaldishistobepreparedaccordingtoEscoffier.Teamsshouldconcentrateonthecookingmethods,

skills,garnishesandpreparation

• Bonesshouldberemovedfromthechickenaftercookingandbeforeservingexceptforthe“Frenched”legand

wingbones.

*Theclassicaldishforlocal,stateanddivisionalcompetitionswillbeannuallychosenbythe“CulinaryCompetition

Committee”andannouncedattheNationalConventionforthefollowingyear.ClassicaldishesaretakenfromEscoffier:

TheCompleteGuidetotheArtofModernCooker(LeGuideCulinaireversion).


SkillS SAloN SCoRE ShEET(loCAl, STATE & DiviSioNAl) STUDENT TEAm

Team: ___________________________________________________ Judge: _______________________________________________________

Show: ___________________________________________________ Date: ___________________________________________________________

(Skills Evaluation 0-20 points)

Section 1 (Chicken) Max. Pts. ReceivedButchery 10

Properhandlingofcarcass

andremainingprotein5

Sanitation 5

Total Score 20

Section 3 (Knife Skills) Max. Pts. ReceivedJuliennevegetableorfruitof

choice(4oz)5

Tourneevegetableorfruitof

choice(8pieces)5

Peelandsmalldiceoneonion 5

Peelandsmalldicetwovine-

ripenedtomatoes(pulpseeded

andconcasséd)

5

Sanitation 5

Total Score 25

Judge’ssignature

Section 2 (Fish) Max. Pts. ReceivedFilletingoffish 10

Properhandlingofcarcass

andremainingprotein5

Sanitation 5

Total Score 20

Section 4 (Pastry) Max. Pts. ReceivedPastrycream 10

Peelandsectionone

orange5

Preparetartshellforblind

baking5

Sanitation 5

Total Score 25

Section 5 (Timing) Max. Pts. ReceivedOverall timing (½ point deduction for each minute late)

10

Section1score

Section2score+

Section3score+

Section4score+

Section5score+

Subtotal=

÷5=Finalskillsscore

Judges Guidelines for

Standards

18-20points Gold




Team: Judge:

Show: Date:

(Kitchen/Floor Evaluation 0-20 Points)

Criteria Maximum Points Actual Points

Sanitationandorganization 5

Workflowandteamwork 5

Culinaryandcookingtechniquesandproperexecution 5

Timing (½pointdeductionforeveryminutelate) 5

Total Kitchen/Floor Score 20

COMMENTS:

Judge’ssignature:

hoT-FooD kiTChEN FlooR SCoRE ShEET (loCAl, STATE & DiviSioNAl) STUDENT TEAm

Judges Guidelines for

Standards

18-20points Gold




Team: ______________________________________________________Judge: ___________________________________________________

Show: ______________________________________________________Date: ____________________________________________________

(Tasting Evaluation 0-50 points)

Signature Courses

Criteria Max. Pts. 1 2 3

Servingmethodsandpresentation 10

Portionsizeandnutritionalbalance 5

Flavor,taste,textureanddoneness 45

Individual Course Scores 60

Subtotal /3courses=Signaturecoursesscore

Classical Course

Criteria Max. Pts. Received

Classicalpresentation 5

Classicalcookingmethodology 5

Portionsize 5

Taste 35

Total Score 50

Overall Menu Composition & Skills Displayed

Criteria Max. Pts. Received

Flavorprogression,theme,varietyofbasic

cookingskillsandtechniques

10

Total Score 10

Signaturecoursesscore

Classicalcoursescore+

Overallmenuscore+

Subtotal=

÷2Finaltestingscore=

Judges Guidelines for Standards

55-60points Gold



Judge’ssignature:

TASTiNg SCoRE ShEET (loCAl, STATE & DiviSioNAl) STUDENT TEAm


Team: ______________________________________________________ __________________________________________________________

Show: ______________________________________________________Date: ____________________________________________________

ScoresreviewedbyLeadJudge(printed):

JUDGES

Printed Name Signature

1.

2.

3.

4.

5.

6.

Judge 1 2 3 4 5 6 Total ÷ Judges Point Scale

Skills 0-20

Floor 0-20

Taste 0-60

Total/FinalScore 0-100

Award

STATE AND loCAl TAlly SCoRE ShEET STUDENT TEAm

1.

2.

3.

4.

5.

TEAMMEMBERS ACFMEMBER#

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Team:

Show: Date:

ScoresreviewedbyLeadJudge(printed):

JUDGES


1.

2.

3.

4.

5.

6.

7.

Judge 1 2 3 4 5 6 7 Total ÷ Judges Point Scale

Skills 0-20

Floor 0-20

Taste 0-60

Total/FinalScore 0-100

Award

Award Guidelines

90-100points Gold

80-89points Silver

70-79points Bronze

DiviSioNAl TAlly SCoRE ShEET STUDENT TEAm


Team: Judge:

Show: Date:

Criteria Max. Pts. 1st 2nd 3rd 4th

Servingmethodsandpresentation 5

Portionsizeandnutritionalbalance 5

Menuandingredients 10

Creativityandpracticality 5

Flavor,taste,textureanddoneness 35

Individual Course Scores 60

Subtotal

÷Numberofcourses

=Service/tastingscore

COMMENTS:

Award Guidelines

54-60points Gold



Judge’ssignature:

TASTiNg SCoRE ShEET(NATioNAl) STUDENT TEAm


Team: Judge:

Show: Date:

Kitchen/Floor Evaluation (0-40 Points)

Criteria Maximum Points Actual Points

Sanitation/foodhandling 5

Miseenplace/organization 5

Culinaryandcookingtechniquesandproperexecution 20

Properutilizationofingredients 5

Timing/workflow 5

Total Kitchen/Floor Scores 40

COMMENTS:

Judge’ssignature:

Award Guidelines

36-40points Gold



kiTChEN/FlooR SCoRE ShEET(NATioNAl) STUDENT TEAm


Team:

Show: Date:

Kitchen/Floor Scores

Judge 1 0-40

Judge 2 0-40

Judge 3 0-40

Judge4 0-40

Judge5 0-40

Judge6 0-40

Subtotal

÷numberofjudges

= Final Kitchen/Floor Score

(0-40Points)

Service/Tasting Scores

Judge 1 0-60

Judge 2 0-60

Judge 3 0-60

Judge4 0-60

Judge5 0-60

Judge6 0-60

Subtotal

÷numberofjudges

= Final Kitchen/Floor Score

(0-60Points)

Finalkitchen/floorscore

Finalservice/tastingscore+

FinalScore=

(0-100Points)

Award/Medal

Award Guidelines

90-100points Gold

80-89points Silver

70-79points Bronze

NATioNAl TAlly SCoRE ShEET STUDENT TEAm

JUDGES


1.

2.

3.

4.

5.

6.

7.


Listinorderfromlowesttohighest.

Team Name Final Score Medal Awarded

Judges Verification Signatures


LeadJudge

Judges

CompETiTioN SUmmARy SCoRE ShEET STUDENT TEAm


Region:

ACFChapter:

SchoolAffiliation(ifany):

Coach*: ACFmember#:

Phone(day): Fax:

E-mail:

AssistantCoach: ACFmember#:

Phone(day): Fax:

E-mail:

Forms must be submitted annually by: August 30

Mail Form to:AmericanCulinaryFederation

Competitions&AwardsAdministrator

180CenterPlaceWay

St.Augustine,FL32095

or fax to:904-940-0741

ACFSTUDENTTEAMCOMPETITION

iNTENT To CompETE FoRm

*Thisisthecontactforallofficialcommunications.ThispersonwillalsobelistedintheprogramguideforACFregional

conferencesandnationalconvention.


ACFSTUDENTTEAMCOMPETITION

TEAm iNFoRmATioN ShEET

Region:

ACFChapter:

SchoolAffiliation:

TeamCoach: ACFMember#:

Phone(day): E-mail:

AssistantCoach: ACFMember#:

Phone(day): E-mail:

Team Members

Captain ACFMember#

Alternate:

Forms must be submitted to the ACF national office at least 30 days prior to

local, state and Divisional competitions.

NOTE: All team members must have an ACF member number and be paid

members, in good standing, at time of submission. (See page 31, Team

Requirements)

Mail Form to:AmericanCulinaryFederation

Competitions&AwardsAdministrator

180CenterPlaceWay

St.Augustine,FL32095

or fax to:

904-825-4758


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

AppliCATioN FoR ACF-AppRovED CUliNARy CompETiTioN

General informationThemailingaddressbelowwillbeusedforallcompetition-relatedcorrespondenceandtheshippingofawards.

Onlythosephonenumbersindicatedwillbemadeavailabletothepublic(TheNationalCulinaryReview,ACFWebsite,

pressreleases,etc.)

Showchairname: _____________________________________________________________________________________________________

Mailingaddress: ____________________________________________________________________________________________________________________

City: __________________________________________________________________ State: __________ Zip: _____________________________________

Daytimephone: ________________________________Cellphone: __________________________________________________________

Fax: ____________________________________________E-mail: _______________________________________________________________

Indicatewhichphonenumberscanbereleased: Day Cell Fax

Websitelinkforonlinerules/applications: ______________________________________________________________________________

Secondarycontactname: _____________________________________________________________________________________________

Phone: _________________________________________E-mail: _______________________________________________________________

(phonenumberwillnotbereleased)

Show informationShowsite: ____________________________________________________________________________________________________________

Mailingaddress: _____________________________________________________________________________________________________

City: ___________________________________________________________ State:__________Zip: _________________________________

Contactname: __________________________________Daytimephone: ______________________________________________________

Fax: ____________________________________________E-mail: _______________________________________________________________

Setupdate: ____________________________________Time: ________________________________________________________________

Breakdowndate: _______________________________Time: ________________________________________________________________


Categories

COLDFOOD A-Cookery B-Cookery C-Pastry/confections D-CulinaryArt(showpieces) SA-StudentCookery SB-StudentCookery SC-StudentPastry/confections SD-StudentCulinaryArt(showpieces)

LIVESHOWPIECE(PROFESSIONALONLY) E/1-VegetableCarving,MysteryBasket E/2-CakeDecoration E/3-DecorativeCenterpiece E/4-SugarCenterpiece

HOTFOOD(PROFESSIONALONLY) F/1-MysteryBasket,individual F/2-MysteryBasket,two-manteam F/4-NutritionalHotFood F/5-PastryMysteryBasket,individual F/6-PastryMysteryBasket,two-manteam

EDIBLECOLDFOOD G-EdibleColdFood SG-StudentEdibleColdFood

STUDENTTEAMCHAMPIONSHIP ST/1-Local(city) ST/2-StateCompetition

PRACTICALANDCONTEMPORARYHOTFOOD K/1-GameHen,ChickenorDuck

K/2-Bone-inPorkLoin K/3-Bone-inVealLoinorRack K/4-Bone-inLambLoinorRack K/5-GameBirds K/6-Bone-inGame K/7-WholeRabbit K/8-LiveLobster K/9-Fish SK/1-StudentGameHen,ChickenorDuck SK/2-StudentBone-inPorkLoin SK/3-StudentBone-inVealLoinorRack SK/4-StudentBone-inLambLoinorRack SK/5-StudentGameBirds SK/6-StudentBone-inGame SK/7-StudentWholeRabbit SK/8-StudentLiveLobster SK/9-StudentFish

PRACTICALANDCONTEMPORARYPATISSERIE P/1-Hot/WarmDessert P/2-ComposedColdDessert SP/1-StudentHot/WarmDessert SP/2-StudentComposedColdDessert

ICECARVING H/1-SingleBlock,individual H/2-ThreeBlocks,two-manteam H/3-FiveBlocks,three-manteam H/4-ExhibitionCarving SH/1-StudentSingleBlock,individual SH/2-StudentThreeBlocks,two-manteam SH/3-StudentFiveBlocks,three-manteam SH/4-StudentExhibitionCarving

WILDCARD—CUSTOMIZEDCATEGORY W-Professional SW - Student

Inthespacebelow,describeanynon-ACFcategoriesthatmaybeincludedinthecompetition.(Descriptionmustinclude:

whetherit’sanindividualorteamcategory,ifateamcategoryindicatehowmanyteammembers;numberofportions;number

ofcourses;timeframe;anduseofanyspecialorrequiredingredients)

________________________________________________________________________________________________________________________

________________________________________________________________________________________________________________________

________________________________________________________________________________________________________________________

ACF-approvedjudges(minimumofthree)

____________________________________________________________ _________________________________________________________

____________________________________________________________ _________________________________________________________

____________________________________________________________ _________________________________________________________

Verification Tothebestofmyknowledge,allinformationinthisapplicationistrueandaccurate.Ourchapteragreestomeetallfinancial

obligationsrelatedtothiscompetitionanddistributeawardsinatimelymanner.

____________________________________________________________________________ ________________________________________

Signatureofshowchair Date

____________________________________________________________________________ ________________________________________

Signatureofhostchapterpresident Date


Show ChAiR CompETiTioN ChECkliST

FOUR MONTHSpriortocompetitionscheduleddate,thefollowingneedstobesubmitted:

1. COMPLETED APPLICATION MUST INCLUDE:

Signatureofshowchairandhostchapterpresident

SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges

1.

2.

3.

JudgesProtocolLetter(simplystateswhoisresponsibleforjudges’transportation,meals,etc.Itshouldalso

includeanagenda,wherejudgeswillstay,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(mustbefilledoutbyeachparticipant)

•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. (Medalsarenotshippeduntilpaymentisreceived).

orderedmedalsandcertificates

made50%depositpayment.

6. AFTER THE COMPETITION PLEASE SUBMIT THE FOLLOWING TO THE COORDINATOR WITHIN ONE MONTH:

(a)SummaryScoreSheets(includeindividual’sname,scoreandaward)

(b)LeadJudgeandShowChairEvaluationReports

(c)CompetitorInformationFormsfromeachcompetitor

(d)Unusedmedalsandfinalpayment(ifbalancedue)

OR

(e)Medalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove

(scoresheets,evaluationreports&infoforms)

PLEASE INCLUDE COMPETITION NAME AND DATE ON ALL CORRESPONDENCE


CompETiToR/CoACh CRiTiqUE oF JUDgES

Anycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritique.

Thisisnotaforumtodisputethescoringofanindividualorateam.Thiscritiqueisdesignedforvaluablefeedbackonthe

performanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee.

Inaddition,remarksshouldbebalancedinrelationtothecurrentguidelinesand,withthoughtfulness,providearemedial

suggestiontotheissueyouhaveinquestion.

your comments should be addressed to AmericanCulinaryFederation

Attn:EventsManagementDepartment

180CenterPlaceWay

St,AugustineFL32095

YourName __________________________________________________________________________________________________________

Address ____________________________________________________________________________________________________________

City ____________________________________________ State ________________Zip ___________________________________________

NameofShow ______________________________________________________________________________________________________

ACFHostChapter ______________________________ DateofEvent ________ShowChair ___________________________________

Category ___________________________________________________________________________________________________________

Judging Team (PleasecircletheFloorJudge)

LeadJudge _________________________________________ Judge _______________________________________________________

Judge 3 _____________________________________________ Judge4 ______________________________________________________

Event Facility Wereallfacilitiesasindicatedinthecompetitionmanualprovided? Yes No

Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea? Yes No

Floor JudgeWereyoucheckedinandyouringredientsinspected? Yes No

Didthefloorjudgeexplaintoyouthelocationofyourcookingarea,thetimetomovein, Yes No

andthestartandfinishtimesforyourcompetitionslot?

Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual? Yes N


Duringthecritique,didthefloorjudgeprovide,inacourteousandinformativemanner,thepoints Yes No

thatheorshethoughtwerelackinginyourperformance,anddidthefloorjudgeoffersuggestions

orremediesforthis?

Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginning Yes No

ofthecompetition?

Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities? Yes No

Didthetastingpanelassistthefloorjudgewithsomeoftheduties? Yes No

Wasthecritiqueattendedbyallthejudges? Yes No

Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanner, Yes No

anddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding?

Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentand Yes No

whatbenefitcouldbeachieved?

Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtake Yes No

ittothenextlevel?

Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimprovefor Yes No

futurecompetitions?

Additional Comments


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


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