ACF PROFESSIONAL Culinary Competition manual...• Bread and butter are not judged on buffet...

ACF PROFESSIONAL

CulinaryCompetition manualREvISEd FEbRuARy 2016

2

Chap ter i ............ pg 3

Goals, Organization and Objectives

Chap ter 2 ........... pgs 4-25

Traditional Competition Categories (Professional)

• CategoryACooking

• CategoryBCooking

• CategoryCPatisserie/Confectionery

• CategoryDShowpiece

• CategoryELive-ActionShowpieces

• CategoryFHotFoodMysteryBaskets

• CategoryGEdibleColdFood

• CategoryHIceCarving

Chap ter 3 ........... pgs 26-31

Contemporary Competition Categories (Professional)

• CategoryKC–ContemporaryHotFood

• CategoryKP–ContemporaryPatisserie

• CategoryKG–Green,SustainableandLocalFoodCooking

• CategoryW–CustomizedWildcard

Chap ter 4 ........... pgs 32-36

Competition Organization

Chap ter 5 ........... pgs 37-43

Competiton Scoring and Critiques

• ScoringandAssessmentsforallcategories

Chap ter 6 ........... pg 44

Awards

• CulinaryCompetitionMedals

• CertificatesofParticipation

• MedalPolicy

Chap ter 7 ............ pgs 45-49

ACF-Certified Culinary Judge Program

• ApplicationforACF-CertifiedCulinaryJudge

• ApprenticeJudgeCritique

appendix ................... pgs 50-73

• CulinaryCompetitionApplication

• Judge’sLetterofCommitment

• ShowChairCompetitionChecklist

• WaiverofLiability–IceCarving

• CompetitionAgreementForm

• Competitor/CoachCritiqueofJudges

• ShowChairEvaluation

• LeadJudgeEvaluation

• ScoreSheets

• Judge’sSummaryScoreSheet

table of Contents

©2016, Amer ican Cul inar y Federa t ion, Inc. A l l r igh ts reser ved. No par t of th is document may be d isclosed or reproduced in any form wi thou t express wr i t ten consent of the Amer ican Cul inar y Federa t ion.

ACF Professiona l Compet i t ion Manual | Rev ised Januar y 20163

Goals of aCf Certified Culinary Competitions

primary• Tocontinuallyraisethestandardsofculinaryexcellenceandprofessionalism

• Nurturethecreativityofindividualchefs

• Provideashowcaseforindividualskills,techniquesandstyles

• ProvideameansofearningACFcertificationpoints

secondary• Provideanarenatodemonstratethemutuallinkbetweentasteandhealth

• Provideanexampleandinspirationforyoungprofessionals

These goals are accomplished by:

primary• Maintainingestablishedculinarystandards

• Promotingcamaraderieandeducationalopportunitiesamongculinaryprofessionals

• Actingasastagingareafordevelopmentofculinaryconcepts

secondary• Fosteringthedevelopmentofcutting-edgepresentations

• Nurturingfutureleadersofculinary,bakingandpastry

• Providingrewardsofrecognition

purpose of the Culinary Competition manual• Toensureanationwide,uniformstandardandcriteriaforthejudgingofculinarycompetitions

• Toclearlypresentthecriteriaforallcategoriesofculinary,bakingandpastrycompetition

• Toprovidegeneralcompetitionguidelinesforcompetitorsandjudges

Chapter 1GOALS, ORGANIzAtION & ObjECtIvES

ACF Professiona l Compet i t ion Manual | Rev ised Januar y 20164

Category a — Cooking, professional, individual• CompetitorsarerequiredtodisplaytheirchoiceofoneofthecategoriesA-1toA-4ANDcategoryA-5orA-6.

• Alldisplaysmusthaveamenuanddescriptionoftheplatter,hoursd’oeuvres,orfingerfoods,withoutanameorpropertyaffiliation.

A-1 Coldbuffetplatterofmeat,beef,veal,lamborpork

A-2 Coldbuffetplatteroffishand/orshellfish

A-3 Coldbuffetplatterofpoultry

A-4Coldbuffetplatterofgame

• Coldbuffetplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate.

• Thecompetitormustdemonstrateatleastthreeproteinitems,threegarnishes,onesalad(servedontheside)andatleastoneappropriatesauceandonecondiment,relish,etc.Inaddition,theendpieceofeachproteinmustbedisplayedontheplatter.

A-5 Fourvarietiesofcoldhorsd’oeuvreswithsixportionsofeach,servedwithappropriatesaucesandgarnishesandonepresentationplatecontaining1pieceofeachvarietyandrelatedaccompaniments

A-6 Fourvarietiesoffingerfoodswithsixportionsofeach,twohotandtwocoldvarietiesallpresentedcoldandonepresentationplatecontaining1pieceofeachvarietyandrelatedaccompaniments.FingerFoodsmustweighbetween10to20gramseachandshouldbeabletobeeateninonebite.

General Guidelines for Category aThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandjudgeswhowillevaluatethem.

• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues.

• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.

• FingerFoodsmaybeservedonporcelain,glass,cupforkorspear.Theycanbeaccompaniedbyasauceandsmallgarnish.Theyshouldnotrequireanyadditionalcutlerytobeeaten.Inaddition,theyshouldbepracticaltopick-up,takeandeat.

• Allitemsshoulddisplayavarietyoftechniques,designsandshapesandshouldbevisuallyappetizing.

• Onbuffetplatters,garnishesarenottobemistakenwithfingerfoods.Nobowls,spearsorsmallplatesareallowedonbuffetplatters.

• Breadandbutterarenotjudgedonbuffetplatters.

• Plattersmustalsobeinnovative,colorfulandhaveharmoniousflavors

• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.

• Usecorrectcooking,presentation,colorandflavorcombination.

• Dressingtherimsoftheplatesresultsinanunacceptableappearance.

• Meatshouldbecarvedproperlyandcleanly.

• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.

Chapter 2tRAdIt IONAL COmPEtIt ION CAtEGORIES

5ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016

• Numericalharmonizingofmeatportionsandgarnishesisrequired.

• Fruitsandvegetablesmustbecutorturneduniformly.

• Bindingagentsmaybeusedforcreams.

• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.

• Avoidallnon-edibleitems.

• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemiseplateorplatter.

• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.

• Sauceboatsshouldreflectthecorrectamountneededfortheplatter.

• Aspicusedshouldrefertotheproduct.

• Glazingworkshouldbecleanandfreeofdefects.

• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance.

• Demonstrateclean,crispworkmanship.

• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.

• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.

• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.

Category b — Cooking, professional, individual• CompetitorsarerequiredtodisplaytheirchoiceofcategoryB-1orB-2ANDcategoryB-3orB-4.

• Alldisplaysmusthaveadescriptionormenuofallitemsdisplayedwithoutanynameorpropertyaffiliations.

B-1 Threedifferentcoldappetizerplates

B-2 Threedifferenthotappetizerplates,presentedcold

B-3 Onefive-coursemenugastronomiqueforoneperson,preparedhotandpresentedcold,comprisingoftwoappetizers,oneconsommé,onesaladandoneentree,ORoneappetizer,oneconsommé,onesalad,oneentreeandonedessert,allwithproperportionsandcontemporarypresentations

B-4 Onelacto-ovovegetarianfourcoursemenuforoneincludingadessert

General Guidelines for Category B

Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.

• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues.

• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.


• Usecorrectcooking,presentation,colorandflavorcombination.

• Dressingtherimsofplatesresultsinanunacceptableappearance.



• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.



• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.


• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemiseplateorplatter.

• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.

• Sauceboatsshouldreflectthecorrectamountorportionfortheitemitisaccompanying.

• Aspicusedshouldrefertotheproduct.







Category C — patisserie/Confectionery, professional, individual• AllCompetitorsarerequiredtodisplayeitherCategoryC-1andC-2,ORtheirchoiceofC-1orC-2ANDtheirchoiceofC-3,C-4,orC-5.

• Alldisplaysmusthaveadescriptionormenuofallitemsdisplayedwithoutanynameorpropertyaffiliations.

C-1 Onebuffetplatteroffancycookies,chocolates,orpetitfours.

• Fivevarieties,sixportionsofeachandonepresentationplatewithoneofeachvarietyforthejudgesinspection

• Individualweightofeachtobe6-14grams.

C-2 Sixdifferentindividualhotorcoldplateddesserts

• Eachplatemustbepreparedasanindividualplatedserving.

• Alldisplayedcold.

C-3 Decoratedorsculptedcelebrationcake

• Minimumofonetier

• Choiceofmediumsuchassugarpaste,rolledfondant,royalicing,chocolate,marzipan,buttercreamandsugar

• Minimumofthreetechniquesdisplayed

• Minimaluseofnon-ediblematerialscanbeusedtosupporttiersinternally.

• Alimitedamountofwirescanbeusedforgumpasteflowers.

• Canbeanyshapewithamaximumdisplayareaof15”x15”

• Nodummycakesarepermitted.


C-4 Weddingcake

• Minimumofthreetierswithamaximumdisplayareaof36”x36”

• Choiceofmediumsuchassugarpaste,rolledfondant,royalicing,chocolate,marzipan,buttercreamandsugar

• Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwirescanbeusedforgumpasteflowers.

• Nodummycakesarepermitted.

C-5 Assortedbreaddisplay

• Threedifferenttypesofdoughwithtwoproductsfromeachdoughtypeforatotalofsixdifferentitems

• Itemsshouldbefreshlybakedwithoutanyspraylacquer.

• PleasehaveoneofeachproductslicedorcutinhalffortheJudge’sinspection.

• Doughchoices

• LaminatedDough-Danish,Croissant,etc.

• LeanDough-FrenchBread,ItalianBread,Sourdough,HardRoll,etc.

• RichDough-Challah,Brioche,Stollen,Kugelhopf,etc.

• SoftDough-ParkerHouse,CloverLeaf,MixedGrain,etc.

• QuickBread-Muffin,Biscuit,Scones,etc.

• ProductRequirements-Oneproductisconsideredas:

• Onedozenofrollsorindividualitemssuchasdinnerrolls,croissant,muffinsDanish,oretc.

• Twoloafsortwoeachofthesameitemsuchasbaguette,countryloaf,Stollen,Kugelhopf,oretc.

General Guidelines for Category CThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.

• Ingredientsandgarnishesshouldharmonize.

• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.

• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay.


• Usecorrectcooking,presentationandflavorcombination.




• Theamountofgelatinusedinitemsmayexceednormalquantities,butnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent.





• Numericalharmonizingofdessertportions,garnishesandaccompanimentsisrequired.


• Properlybakedoughorcrusts.

• Displayproperthicknessforvariouscrustsandcookies

• Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine.

• Allchocolateworkshouldbeproperlytemperedandthecorrectthickness.

• Allpipingworkshouldbethin,delicateandshowaccurateworkmanship.

• Coloringusedshouldbeappropriateandnotexcessive.




Category d — showpieces, professional, individual• Exhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryarts.

• ShowpiecesareeligibletobeenteredinonlyoneACFcompetition.

Choice of the following mediums:

D-1 Vegetable/Fruit

• Basemaynotexceed30”x30.”

• Noheightrestrictions

• Basicinternalstructuresmaybeused.

• Theminimaluseoftoothpicksandskewersareallowed.

• Donotuseanynon-ediblefloralitemsorfoliage.

• Demonstrateavarietyoftechniques.

D-2 TallowandSaltillage



• Basicinternalstructuresmaybeused.


D-3 BreadDough



• Theuseofnon-ediblematerialsisnotallowed.

• EdibleLacquercanbeused.


D-4 Chocolate,CookedSugar,Pastillage,andMarzipan



• Competitorsmayuseabasicnonediblebaseorplattertomountordisplaythecenterpieceon.

• Nointernalstructuresareallowed.


• Thecenterpiecemustbe75%oftheprimarymediumandtheremaining25%isachoiceofmediumincludingtheprimarymedium.

• Useofcommercialmoldsisnotpermittedwiththeexceptionofbasicgeometricshapeslikespheres,cubes,etc.andtheuseofsiliconnoodlesormetalbars.


• Presentsmooth,properly-sandedpastillagework,freeofvisiblecracksandseams.

• Presentsugarworkhavingthepropershine,thicknessandharmoniouscoloring.


General Guidelines for Category dThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.

• Useavarietyoftechniqueswithineachmedium.

• Useofcommercialmoldsisnotpermittedunlessotherwisenoted.

• Noexternalsupportsareallowed.


• Avoidallnon-edibleitemsunlessotherwisenoted.





Category e – live action showpieces, professional, individual• Allworkmustbedoneon-sitebythecompetitor.

• Allworkmustbedisplayedonanacceptablefoodsurface.

E-1 Fruit/VegetableCarvingMysteryBasket

• Themeannouncedinadvancebyshowchair.

• Competitorhasthreehourstocreateanddisplayshowpiece.

• Allcompetitorsreceiveidenticalbasketoffruitsandvegetables.

• Allitemsinmysterybasketmustbeutilizedinfinalshowpiece.

• Basecannotexceed30”x30”,heightisunrestricted.

• Theminimaluseoftoothpicksandskewersisallowed.

• Avoidtheuseofnon-ediblefloralitemsorfoliage.

E-2 CakeDecorating

• Themeannouncedinadvancebyshowchair

• Competitorhasthreehourstodecorateanddisplaycake.

• Cakeistobe3-tiers.

• Basecannotexceed30”x30.”

• Competitorsmaybringcakesofanyshapefilledandwithabasiccrumbcoat(cakeshouldstillbevisible).


• Cakesshouldnothaveanyfinalfinishonthem.

• Competitorswillfinishthecakewiththeirchoiceofglaze,buttercream,rolledfondant,chocolate,etc.,anddecorateittofitthetheme.

• Decorationscannotbebroughtin,onlytherawmaterialsnecessarytomakethem(forexamplemarzipan,chocolate,sugar,etc.).

• Cakesmaybeslicedforinspectionbythejudgestoensurethatonlyediblecakesareused,howevercakeswillnotbetasted.

• Alldecorationsmustbeofediblematerials.

• Non-ediblematerialscanbeusedtosupportthetiersinternallyandalimitedamountofwirescanbeusedforgumpasteflowersonly.

• Competitorsmaybringinanairbrush.

E-3 DecorativeCenterpiece

• Competitorshavethreehourstocreateadecorativecenterpieceofchocolate,marzipan,pastillage,orgumpaste.

• Thecenterpiecemustbe75%oftheprimarymediumandtheremaining25%isachoiceofmediumincludingtheprimarymedium.


• Competitorsmaybringinabasicnon-ediblebaseorplattertomountordisplaythecenterpieceon.

• Asimple,genericbaseof,pastillage,chocolate,nougat,etc.,inasimpleshape,maybebroughtintobuildthepieceon.

• Thecenterpieceshouldbeentirelymadeofediblematerials.

• Alimitedamountofwireswillbeallowedforgumpasteflowers.


• Anydecoratingofthebasemustbedoneon-site.

• Chocolatecanbebroughtinchoppedorincoins.

• Pastillageandgumpastecanbepremadeandbroughtin,butmustbekeptwhite.Anycoloringorassemblymustbedoneduringthecompetition.

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

• Competitorsmaybringinahousehold-size(small)microwave.

• Pre-warmingandtemperingthechocolateinthestagingareaispermitted.

E-4 SugarCenterpiece

• Competitorshavefourhourstocreateadecorativesugarcenterpiece.

• Amaximumof25%ofthecenterpiececanbeofpastillageand/orpressedsugar.


• Competitorsmaybringinabasicnonediblebaseorplattertomountordisplaythecenterpieceon.

• Allpullingandblowingmustbedoneon-site.

• Pastillagecanbepremadeandbroughtin,butmustbekeptwhite.Anycoloringandassemblymustbedoneduringthecompetition.



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

• Competitorsmaybringinahousehold-size(small)microwave.

• Competitorscanbringcookedsugaroftheirchoiceintothekitchenreadytobepoured,pulledorblown.

attention organizers• Decorativecenterpiecesmayrequireselectroomtemperatures.

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

• AkitchenisnotrequiredforcategoryE,howevereachcompetitormustbeprovidedwithone8footbanquettableforworkingandone6footbanquettablefordisplayandhaveaccesstosanitationandhandwashingfacilities.

General Guidelines for Category eThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.

• Ingredientsandgarnishesshouldharmonize.


• Useavarietyoftechniquesanddisplaymultipleskills.

• Avoidusingnon-edibleitemsunlessnoted.



• Presentsugarworkhavingthepropershine,thicknessandharmoniouscoloring.



Category f — hot-food mystery basket Competition, professionalHot-foodcompetitionsarethoseeventsinwhichcompetitorscookandpresentfoodtobejudgedontasteaswellasexecutionofskillsandpresentation.

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

Thisisa“blind judging.”Therearedifferentjudgestoevaluatethekitchenandtasting.

Itisexpectedthatchefcompetitorswilldressinfullprofessionalchef’swhites,includinghat,apron,scarfandkitchentowelsduringthecompetition.

Hot-foodcompetitionsthatmakeuseofthemysterybasketarethebestkindindeterminingtheskillsrequiredofchefsandcooks.

Ingredientsforthemysterybasketwillvaryineachcompetition,buttheymustalwaysbethesameforeachcompetitorinanygivencompetition,andmustneverberevealedinadvance.Themysterybasketmustbeapprovedbytheleadjudgepriortothecompetition.Thefollowingcommentswillhelpshoworganizersprepareamysterybasket:

• Aportionofallmysteryboxitemsmustbeusedinthemenu.


• Useofwholeitemswithboneandutilizationofbonesandproteinscrapsisencouragedtoshowthefundamentalskillsofthecompetitors.

• Inadditiontothemainitems,thereshouldbesomesaladingredientsifgreensarenotincludedinthekitchenstaples.

• Itemssuitableforadessertshouldalsobeincludedifadessertisarequiredpartofthemenu.

procedure1. Beforethecompetitionandduringthejudges’meeting,competitorswilldrawforstartingsequenceandkitchenassignments.

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

3. Whilecompetitorsarewaitingtobegin,theyshouldbekeptawayfromthekitchenareasotheydonotgainanunfairadvantagebyseeingthecontentsofthemarketbasket.

4. Competitorsmaybringonlytheirtools,i.e.,knivesandcutters.

5. Organizersmustspecifythenumberandtypeofsmallappliancesthatwillbeallowedtobebroughtinbycompetitors.

6. Nosubstitutionsforitemsinthebasketcanbemade.Aftersubmittingtherecipemenu,eachcompetitormustcompletetheassignmentwithintheallottedcookingtime.

Kitchen station requirementsWhileallcompetitorsmaybeworkinginthesamekitchen,eachmustbeprovidedwithhisorherownworkstation.Eachstationmustincludethefollowing:

• Adequateworktable

• Four-to-six-burnerstovewithoven

• Sinkwithrunningwater,maybeshared

• Cuttingboards

• Accesstorefrigerationandfreezerspace,maybeshared

• Powersupply,fouroutletsperstation

• Cubedice,icesupply

• Genericwhitechinaplates,variousshapesandsizes(ifavailable)

• Garbagereceptacles

• Hotandcoldwatersanitationstationinimmediatevicinity

• Tomaintainsanitation,brooms,mops,papertowels,plasticwrap,foil,bleachandbuckets

• Competitorisallowedtobringinanadditionalburnercookingunit.

• Measuringscaletobeavailabletocompetitors,measuringinouncesandpounds

• Largeclockincompetitionareaforaccuratetimekeeping

Community KitchenThecommunitykitchenshouldincludesmallappliances,suchasmeatslicers,pastamachines,foodprocessorsandblendersthatwillbesharedbyallcompetitors.Allcompetitorsmustreceiveanexactlistofitemsavailableinthecommunitykitchenatleasttwoweeksbeforethecompetition.


Judges’ station requirementsAsmallroomorprivateareashouldbereservedforthetastingjudgeswiththefollowingitems

• Silverware

• Napkins

• Water

• Clipboards

• Notepads

• Pencils/pens

• Calculator

• Stapler

• Acompetitorstagingareaforcheck-inbythejudges

• Copiesofmenusfromeachcompetitorforeachjudge

• Completestarting-timeschedules

• Alltasteandskill-basedscoresheetsandtallysheetscompletedwithallcompetitorinformation,preparedforthejudges

• Scorekeeperstoassistjudges

• Anapprentice/runnertocleardirtydishes,refillwaterandreplacesilverwareandnapkinsasneeded

apprenticeIntheeventthatapprenticesaremadeavailabletocompetitors,itisimportanttokeepinmindthattheyareastudentandaretobeofassistancetothecompetitorforbasicworkassignments.Toqualifyasanapprenticethepersonmustmeetthefollowingcriteria:

• BeacurrentACFStudentCulinarianMember

• Beenrolledinanaccreditedpost-secondaryprogramorapprenticeshipprogram

Apprentices CAN

• Helpsetupandteardown,andassistinplacementofingredientsandequipment

• Placethingsintherefrigeratororfreezeranddeliverthefinishedplatestothejudges’table

• Physicallyopentheovenandinsertorremoveproductsasinstructedbythechef

• Usebasicknifeskills(peeling,dicingandcutting)inpreparationformiseenplace

• Functionasatimekeepertoenablethecheftoremainontrack

• Keepthechef’sequipmentwashedandstoredinasanitarymanner

Apprentices CANNOT

• Physicallycombineanyoftheingredientsoncethemiseenplacestageiscompleted

• Finishordecorateanyoftheplates

Note:Anapprenticeisnoteligibletoreceiveacompetitionmedalfortheirparticipation.

Community storeroomThecommunitystoreroom,fromwhichallcompetitorsmaydraw,willinclude,butisnotlimitedto,theitemsbelow.Allcompetitorsmustreceiveanexactlistofitemsavailableinthecommunitystoreroomatleasttwoweeksbeforethecompetition.Innocaseshoulditemsinthemysterybasketduplicateitemsavailableinthecommunitystoreroom.


Minimummandatoryrequirementsareasfollows:

• Organizershavetheabilitytoincreasethecurrentcommonkitchen.ThisincreasemustbeapprovedbytheACFCompetitionCommitteeuponsubmittingofthecompetitionapplication.

PrODuCE

pastry Community storeroom• Organizershavetheabilitytoincreasethecurrentcommonkitchen.AnyincreasestothecommunitystoreroommustbeapprovedbytheACFCompetitionCommitteeuponsubmittingofthecompetitionapplication.

F-1MysteryBasket:Professional,IndividualTheMysterybasketwillcontain1primaryProtein,onesupplementaryprotein,twovegetables,onestarchorgrain,plusoneothermisc.item.Portionofallitemsarerequiredtobeusedonthemenu.

• Nosubstitutionsofmysterybasketitemsarepermitted.

Menu Format-4portionsofamaincourse,3portionsforthejudgesand1fordisplayandcritique.

Set-up time-15minutes

Themenuistobesubmittedtothekitchenjudgeduringorbytheendofyour15minuteset-uptimeandpreparationcanbeginimmediatelyafterthesubmissionofthemenu.

Allotted Cooking/Service Time-1hour20minutestotal-Servicewindowopensat1hourand10minutes

Allotted Service time-10minutes-Serve4portionsofyourmaincoursemenuwithin10minutes.

Clean-up-Tostartimmediatelyattheendofyourservicetime.Youwillhave15minutestocleanandclearthekitchen.

Onion

Celery

Carrots

Garlic

Tomatoes

TomatoesPaste

FreshHerbs(4varieties)

Lemons

DAiry

Butter

Cream

Eggs

Milk

STAPlES

Flour

Cornstarch

Sugar

KosherSalt

SpiceBox*(Competitor to provide)

PowderedGelatin

2TypesofVinegar

White&RedWines

Brandy

STOCkS

Chicken

Brown

DAiry

Milk

Heavycream

Unsaltedbutter

Sourcream

Eggs

PrODuCE

Oranges

Lemons

Vanillabean

ChOCOlATE PrODuCTS

Whitechocolate

Milkchocolate

Darkchocolate

Cocoapowder

FlOurS / SuGArS

All-purposeflour

Cakeflour

Breadflour

Powderedsugar

Brownsugar

Granulatedsugar

STAPlES

AlmondFlour

Vegetableoil

Cornstarch

Regularshortening

Honey

Glucose

Vanillaextract

Sheetgelatin

Bakingpowder

Bakingsoda

SpiceBox(Competitortoprovide)

Dryyeast


Sample Time Schedule for Category F-1:

F-2 MysteryBasket:Professional,Individual

TheMysterybasketwillcontain2primaryProteins(onetobeseafood)andonesupplementaryprotein,threevegetables,onestarchandorgrain,plus2othermiscellaneousitems.Portionsofallitemsarerequiredtobeusedinthemenu.


Menu Format-4portionseachofa2-coursemenutoincludeanappetizercourseandamaincourse,3portionsforthejudgesand1fordisplayandcritique.



Allotted Cooking/Service Time-2hourstotal-Servicewindowopensat1hourand40minutes.

AllottedServiceTime-20minutes-Serve4portionsofeachcoursewithin20minutes,allowingapproximately10minutesperacourse.



F-3MysteryBasket:Professional,Individual

TheMysterybasketwillcontain2primaryProteins(oneofwhichtobeseafood)andtwosupplementaryproteins,fourvegetables,onefruit,onestarchandorgrain,plus3othermiscellaneousitems.Portionsofallitemsarerequiredtobeusedinthemenu.


Menu Format-4portionseachofa3-coursemenutoincludeanappetizer,asouporsaladandamaincourse,3portionsforthejudgesand1fordisplayandcritique.

setup

receive basket /start

menu due within 15 min

Window opens

Window Closes

Cleanup ends

Competitor1 8:00a.m. 8:15a.m. 9:25a.m. 9:35a.m. 9:50a.m.



setup



Window opens

Window Closes

Cleanup ends







Allotted Cooking/Service Time-3hourstotal-Servicewindowopensat2hoursand30minutes.

Allotted Service Time-30minutes-Servefourportionsofeachcoursewithin30minutesallowingapproximately10minutesperacourse.



F-4MysteryBasket:Professional,Individual

TheMysterybasketwillcontain2primaryProteins(oneofwhichtobeseafood)andthreesupplementaryproteins,fourto5vegetables,twofruits,onestarchandorgrain,plus4othermiscellaneousitems.Portionsofallitemsarerequiredtobeusedinthemenu.


Menu Format-4portionseachofa4-coursemenutoincludeanappetizercourse,asoupand/orsaladandamaincourse(DessertCourseisoptionalbutifincludedeliminateeitherthesouporsaladcourse),3portionsforthejudgesand1fordisplayandcritique.

Set-up Time-30minutes.


Allotted Cooking/Service Time-4hourstotal-Servicewindowopensat3hours20minutes.

Allotted Service Time-40minutes-Servefourportionsofeachcoursewithin40minutesallowingapproximately10minutesperacourse.



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Competitor2 8:40a.m. 9:05a.m. 11:35a.m. 12:05a.m. 12:30p.m.

Competitor3 9:20a.m. 9:45a.m. 12:15p.m. 12:45p.m. 1:10p.m.

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Competitor1 8:00a.m. 8:30a.m. 11:50a.m. 12:30p.m. 1:00p.m.




F-5MysteryBasket:Professional,TwoMemberTeam

TheMysterybasketwillcontain2primaryProteins(oneofwhichtobeseafood)plusthreesupplementaryproteins,fourto5vegetables,twofruits,onestarchandorgrain,plus4othermiscellaneousitems.Portionsofallitemsarerequiredtobeusedinthemenu.


Menu Format-10portionseachofa4-coursemenutoincludeanappetizercourse,asoupand/orsaladandamaincourse(DessertCourseisoptionalbutifincludedeliminateeitherthesouporsaladcourse),4portionsforthejudges,1fordisplayandcritique,and5forservice

Set-up Time-30minutes


Allotted Cooking/Service Time-4hourstotal-Servicewindowopensatthreehoursand20minutes.

Allotted Service Time-40minutes-Servetenportionsofeachcoursemenuwithin40minutesallowingapproximately10minutesperacourse.



FP-1PastryMysteryBasket,Professional,Individual

Themysterybasketwillcontain2freshfruits,1fruitpuree,2nuts,1specialtydairyitem,and1flavoragentsuchasaherb,spice,extract,commercialflavoring,orliqueur.PortionsofAllitemsarerequiredtobeusedinthemenu.


Menu Format-4portionseachofahotdessert,4portionsofacolddessert,and1decorated8inchtorte/cakeinanyshape,3portionseachofthehotandcolddessertswillbeforthejudgesandonefordisplayandcritiqueandthecakewillbepresentedwholeforthejudges




Allotted Service time-40minutes

• 1-10minutes-Servethecake.

• 10-25minutes-Servefourportionseachofthehotorcolddessert.


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Clean-up-Tostartimmediatelyattheendofyourservicetime.Youwillhavethirtyminutestocleanandclearthekitchen.

Sample Time Schedule for Category FP-1:

FP-2PastryMysteryBasket:Professional,Two-MemberTeam

TheMysterybasketwillcontain3freshfruits,1fruitpuree,2nuts,2specialtydairyproduct,1chocolateproduct,and2flavoragentssuchasaherb,spice,extract,commercialflavoring,orliqueur.Portionsofallitemsarerequiredtobeusedinthemenu.


Menu Format-4portionseachofahotdessert,4portionsofacolddessert,and1decorated8inchtorte/cakeinanyshape,4varietiesofpetitfourswithfourportionsofeach(weightshouldbebetween6-14grams),3portionseachofthehotandcolddessertswillbeforthejudgesandonefordisplayandcritique,thecakewillbepresentedwholeforthejudges,3portionsofthepetitfourswillbeforthejudgesandoneportionofeachfordisplayandcritique.




Allotted Service time-40minutes

• 1-10minutes-Servethecake.

• 11-20minutes-Servethepetitfours.



Clean-up-Tostartimmediatelyattheendofyourservicetime.Youwillhavethirtyminutestocleanandclearthekitchen.

Sample Time Schedule for Category FP-2:

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General Guidelines for Category f and fp• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsandnutritionalvalues.

• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.







• Propercolor,presentationandflavorcombinationsshouldbedisplayed.


FMh MarketMysteryBasket/HealthyMysteryBasket:Professional,Individual

Thisuniquecompetitionformatisidealforstrengtheningtheestablishedalliancewitharegistereddietitian.ThecompetitormustdemonstrateknowledgeofHealthyCookingprinciplesthroughthedevelopmentandpreparationofafour-coursemeal.Theobjectiveistomeetthroughthepreparationofthemeal,soundnutritionalprinciples,afocusonbalance,properportionsize,andthecorrectuseofsalt,fatsandsugars.Themasteryofhealthycookingprincipleswillbeassessedintheformulationofthemenuanditscomponents.

ThisisamodifiedversionofcategoryFbutgeneralcompetitionrulesforcategoryFwillapply.

Themarketmysterybasketwillcontain3primaryProteins(oneofwhichtobeseafood)andtwosupplementaryproteins,4vegetables,threefruits,onestarch,onelegume,onegrain,plustwolettuceitems.PortionsofAllitemsarerequiredtobeusedonthemenu.

• No substitutions of market mystery basket items are permitted.

Themysterybasketingredientsaredeterminedbytheleadjudgeandemailedtothecompetitorsbytheshowchairnolaterthantwoweekspriortothecompetition.

Menu Format-4portionsofafour-coursemealtoincludeahotappetizerorsoup,salad,entrée,anddessert,3portionsforthejudgesandonefordisplayandcritique.

• Thetotalcaloricvalueofthemealshouldnotexceed1000kcal.Thebalanceshouldbe15–20percentprotein,45–60percentcarbohydratesand25–30percentfat.

Set-up Time-30minutes.

Menuandrecipebookletsaretobesubmittedatthebeginningoftheset-uptime.

Allotted Cooking/Service Time-4hourstotal-Servicewindowwillopenat3hoursand20minutes.

Allotted Service time-40minutes-Serve4portionsofeachcoursemenuwithin40minutesallowingapproximately10minutesperacourse.


2 0ACF Professiona l Compet i t ion Manual | Rev ised Januar y 2016

Sample Time Schedule for Category FMh:

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General Guidelines for Category fmh• Fourcookingmethodsandfourclassicalcutsaretobedisplayedinthemenuexecution.

• Competitorswillsubmit4recipebookswiththemenu,recipes,picturesandnutritionalanalysisforeachcourseatthestartofthecompetition.

• Nutritionalanalysismustbeconfirmedandcompletedbyaregistereddietician.Confirmationmustbepresentedintheformofa“letter”statingthatthemealplanwasevaluatedforoverallnutritionaladequacyandmeetsthenutritionalguidelinesrequiredforthecompetition.Also,indicatewhichsoftwareprogramwasusedfortheanalysis.Thisshouldallbeincludedinthemenuandrecipebooklet.

• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedish•Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.






• Propercolor,presentationandflavorcombinationsshouldbedisplayed.


Category G — edible Cold food, professional, individualTheconceptofanediblecold-fooddisplaydemands,inessence,thesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment.

• Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored.

• Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines.

• Allfinishedproductsaretobekeptat40°Forbelow,withoutinterruptionuntiltastedandevaluated.

• Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment.

• Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen(CategoryF).

• Allproceduresmustbestrictlymonitored.

• Showorganizerswillneedtoallowtwodaysforthiscompetition.


requirementsChooseoneoptionineitherthecookingorpastryrequirement.

Cooking

• Onecoldbuffetwithappropriatesalads,garnitures,andsaucesfor8-10portions

OR

• Horsd’oeuvresplatterwith6varietieswith8-10portions

Pastry

• Onepresentationofindividuallypreparedpastries,fivevarietieswithsixportions(weightof50-75gramseach)ofeachvariety

OR

• Onepresentationoffancycookies,chocolates,orpetitefourswithfivevarietieswithsixportions(weightof6-14gramseach)ofeachvariety

schedule DayOneSchedule:12hours

• Menudevelopment

• Marketbasketissued

• Kitchenandstationassignment

• Displaytimeassignment

• 7-11hoursofproctoredmiseenplace,preparationandcookingtime

DayTwoSchedule:4hours

• Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime

General Guidelines for Category G• Propersanitationandfoodhandling

• Workinanorganizedmanner.

• Propercookingtechniques

• Useappropriateserviceplatters.

• Propersequentialslicingandlayout

• Gooduseoftimeanddisplayontime

• Recipestruetolabeling

• Rightnumberofpiecesonplatter,(mainandgarnish)

• Harmoniousdesignsandflavors

• Appetizing

• Presentationontheplatterwithstronglines

• Variationoftechniques

• Variationofshapesanddesign

• Properaspicandstrength

• Aspictobeclearandbubblefree

• Craftsmanshipanddegreeofdifficultywillbetakenintoconsideration.

• Portionsize


Category h — ice Carving, professional

hd ice Carving showpiece“IceCarving”showpiecewillbepreparedpriortothecompetitionandbroughttothecompetitionareafordisplay.

• Oneblocks(300lbs.each)

• Mustprovideownicepan.

• 6footdisplaytablewithadequatesupport

• Pleasekeepsafetyinmindduringassemblyanddisplaytime.

live actionLiveActionIcecarvingisanexcitingcategorywhereculinariansandartistsmingle.Therearefivedifferentsub-categories,dependingonthenumberofcarversandtheamountoficetobecarved.

h-1 —SingleBlockIndividualFreestyle

• Individual

• Oneblock(300lbs.)

• Threehours

h-2 —TwoBlocksIndividualFreestyle

• Individual

• Twoblocks(300lbs.each)

• Fourhours

h-3 —MultipleBlocks,Two-MemberTeamFreestyle

• Two-MemberTeam

• Threeblocks(300lbs.each)

• Threehours

h-4 —MultipleBlocks,Three-MemberTeamFreestyle

• Three-MemberTeam

• Fiveblocks(300lbs.each)

• Threehours

h-5 —ExhibitionCarving

• Two-MemberorThree-MemberTeamfreestyleasdeterminedbytheShowChair/Organizer

• 15–20blocks(300lbs.each)

• 48-hourtimelimit

• OutdoorSetting

• Inexhibitioncarving,onehelpermaybeusedbyeachcompetitor.Thehelpermustregisterwiththecompetitorandsignallwaivers.Thehelpercanhandletheiceandtools,butmaynotaltertheiceinanyway.

General Guidelines-live action ice Carving

General information• LiveActioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectators.

• Thefirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudges.Competitorswhoreceiveasecondwarningwillbedisqualified.


• Allcompetitioniceistobecarvedonthepremises,withinaspecifiedtimelimit,andonlybythecompetitorwhoenteredthecategory.

• Nohelpersareallowedforindividualorteamfreestylecompetitions.

• Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48”x48”andhaveadequatestabilityandbraces.

• Thedecisionofthejudgesisfinal.

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

platforms for Carving• Theplatformsshouldbenon-skid,preferablywood.Woodpalletsarereadilyavailableinanyconventionarea.Exteriorgradeplywood½”x4’x8’willcovertwopallets.

• Eachcarverwillneedaminimumoftwopallets,coveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether.

• Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthreemanteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneously.Sincemostcompetitionshavebothsingleandteamevents,thisshouldbethestandard.

• Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooring;plasticsheetingonflooringisdangerousandthusnotacceptable.

power supply• Thepowersupplymustbeadequatelygrounded.Thepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor).

• Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater.

• Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart.

lighting• Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators.

drainage• Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident.

• Theshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloor.Assistantswillcleartheareaofanyicedebrisandkeeptheareaclean.

Judges panel• Thejudges’panelshouldhaveaminimumofthreejudges,experiencedicesculptorsandartist(s),andatleastoneACF-approvedice-carvingjudge.Itisalwaysadvisabletoencouragetheuseofjudgesfromoutoftown,particularlyfortheleadjudgeposition.

• Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawards,butshouldnotbepartoftheofficialscore.

• Theleadjudgeshouldbeindicatedonthescoresheets;heorsheshouldbeaccomplishedinthefieldoficecarving.

• Themembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudging.ThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions.


safety Guidelines• Protectiveclothing

• Steel-toedboots

• SafetyglassesORfaceshields

• Gloves—coldweatherprotection

• Noloosescarves,etc.

• Earplugs

• Electricalequipment,grounded

• Properlifting,movingoficeblocksandfinishedpiecesweighing300–400pounds

• Adequatedrainage

authorized ice Carving tools• Icetongs

• Handsaws

• Chainsaws*

• Steamwand

• Tablewithcircularsaw*

• Dremel*

• Router*

• Alcohol/propaneburners

• Drawknife

• Largecompass

• String

• Woodruler

• Extrabars

• Largeflatchisels,longhandle.

• Mediumflatchisels,longhandle

• Smallflatchisels,longhandle

• LargeV-chisels,longhandle

• SmallV-chisels,longhandle

• Roundinsidecut

• Roundoutsidecut

• Levelcarpenters

• Dividers

• 5-prongshaver

• Icepick

• Sparechains–new

*Powertoolsonly.


show organizer’s responsibilities• Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplication,andissuethesamewaivertoeachhelper,apprentice,orpersonswhowillbeintheworkingareas.ThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccur.Thiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion.

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

• Arrangeforpersonneltoemceetheevent,talktotheaudience;provideanofficialtimeclockvisibletoallcompetitors,propersignageforthecompetitorsandtheirestablishment,aswellasascoreboardtopostthecompetitorsfinalscores.

• Providestafftoassistthejudgesintotaling,averagingscores,preferablywithcalculatorsorcomputerstoensureaccuracy.

ACF Professiona l Compet i t ion Manual | Rev ised Januar y 20162 6

Category K–Contemporary hot food, professional, individualkC -ContemporaryCooking

• Competitorsarerequiredtopreparefourportionsofafinishedentréeplatebaseontheproteinchoice.

• Theproteinmustbefabricatedinthekitchenandportionedforfourservings.

• Theentréeplateshouldhavetheappropriateaccompaniments,garnishes,andsauces.

• Thecompetitorshave15minutesforset-up,60minutestofabricateandcook,10minutesforplate-upand15minutesforclean-up.

• Ofthefourportions,threeareforthejudges,andoneisfordisplayandcritique.

protein options (choose one):• WholeBone-inRockCornishGameHen–1-1½pounds

• WholeBone-inChicken–2½-3pounds

• WholeBone-inDuck–5-6pounds

• GameBirds–1-1½poundpheasant,quail(s),squab(s,)partridge(s)orupto2½poundguineafowlusingthewholeorpartofthebird

• Bone-InPorkLoin(chinebonemayberemovedbeforethecompetition)–otherporkcutsmaybeincludedinthedish.

• Bone-InVealLoinorRack(chinebonemayberemovedbeforethecompetition)–othercutsmaybeincludedinthedish.

• Bone-InLambLoinorRack(chinebonemayberemovedbeforethecompetition)–othercutsmaybeincludedinthedish.

• Bone-InGame(Venisonrack,loin,chinebonemayberemovedbeforethecompetition)–othercutsmaybeincludedinthedish.

• WholeRabbit–usingthelegandatleastoneothercut.

• 1-2poundLiveLobster.Othercrustaceans/mollusksmaybeincorporatedwiththis.

• WholeFlatorRoundFish(2½to4pounds).Fishcanbeevisceratedandscaled,buttheheadmustremainonwhenbroughtin.

Organizershavetheoptiontopreselectaspecificproteinfromthechoicesaboveandthatinformationshouldbeavailablewhentheshowcategoriesareannounced.AdditionalproteinchoicesnotonthelistwillalsobeallowedbuttheorganizersmustobtainpriorapprovalfromtheCulinaryCompetitionCommittee.

General Guidelines for Category KC• Competitorsmustprovideatleastfourjudges’packetsthatinclude:recipes,allingredientsandacompletediagramoraclear,close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthecompetition.

• Competitorsmustbringtheirownfood,tools,cookwareandchina.

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

• CompetitorswishingtobringinPre-fabricatedandmarinatedproteinsmustdemonstratetheentireprocessinthepropersequenceduringthecompetition.Anypersonnotfollowingtheseguidelineswillbedisqualified.

• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.

Chapter 3CONtEmPORARy COmPEtIt ION GuIdELINES


• Noadvancepreparationorcookingisallowed.

• Cleanedandpeeledmirepoixingredientsareacceptable.

• Choppedherbs,shallotsandgarlicareacceptable.

• Vegetablescanbepeeledandsaladsmaybecleanedandwashed,butnotcutorshapedinanyform

• Beansmaybepre-soaked.

• Nofinishedsoupsorsaucesareallowedbutbasicstocksmaybebroughtin.Noclarifiedconsommésareallowed.

• Thefollowingready-madedoughmaybebroughtin:brik(brick),puffpastryandfilo(phyllo).

• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.

• Pullmanloaves,breads,anddumplingwrapperswillbepermitted.

Category Kp - Contemporary patisserie, professional, individualkP-1 -Hot/WarmPlatedDessert

• Competitorswillpreparefourportionsofahot/warmdessertoftheirchoice.

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

• Ofthefourportionsprepared,threeareforjudges’tastingandoneisfordisplay/critique.

kP-2 -ComposedColdPlatedDessert

• Competitorswillpreparefourportionsofacomposedcolddessertoftheirchoice.

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

• Ofthefourportionsprepared,threeareforjudges’tastingandoneisfordisplay/critique.

General Guidelines for Category Kp• Competitorsmustprovideatleastfourjudges’packetsthatinclude:recipes,allingredientsandacompletediagramoraclear,close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthecompetition.



• Cookedicecreambasesand/orsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite.

• Nofinishedsaucesareallowed.

• Thefollowingready-madedoughmaybebroughtin:brik(brick),puffpastryandfilo(phyllo)dough.

• Commercialpureesmaybescaledandusedasaningredientbuttheymustbebroughtinunalteredfromtheiroriginalpackaging.


• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparationormaybeneededinvaryingamounts(i.e.,wholefruits,flourfordusting,eggsforeggwash).

• Competitorsmustbringtheirownfood,tools,cookwareandchina.

• Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirements;however,freezersarenotprovided.

• Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted.


Kitchen station requirements for KC and KpWhileallcompetitorsmaybeworkinginthesamekitchen,eachmustbeprovidedwithhisorherownworkstation.Eachstationmustincludethefollowing:

• Adequateworktable

• Smalloven;convectionorconventional

• Cooktop,minimumtwoburners,induction,electric,orgas

• Cuttingboards

• Sinkwithrunningwater,maybeshared

• Accesstorefrigeration,maybeshared

• Powersupply,fouroutletsperstation

• Cubedice,icesupply


• Hotandcoldwatersanitationstationinimmediatevicinity

• Tomaintainsanitation,brooms,mops,papertowels,plasticwrap,foil,bleachandbuckets

• Largeclockincompetitionareaforaccuratetimekeeping

• Marbleslab**

• Kitchen-Aid-typemixer**

**Thisequipmentappliestopastrykitchensonly.

Judges’ table requirements for KC and KpJudgesforCategoryKCandKPwilltasteandscorecompetitorsinthekitchen.Theywillneedthefollowingitems:

• Silverware

• Napkins

• Water

• Clipboards

• Notepads

• Pencils/pens

• Calculator

• Stapler

• Acompetitorstagingareaforingredientcheck-inbythejudges

• Copiesofjudges’packets,afullsetfromeachcompetitor,foreachjudge

• Completestartingtimeschedules



• Anapprentice/runnertocleardirtydishes,refillwaterandreplacesilverwareandnapkinsasneeded


Sample Time Schedule for Category kC and kP-1

kG -Green,Sustainable,andLocalFoodCooking

• Competitorsarerequiredtopreparefourportionsofafinishedentréeplatefeaturingsustainableandlocalfoods.

• TheLeadJudgewillchooseandannounceatleastfourweeksinadvanceofthecompetition,1-proteinitem,1-secondaryproteinitem,1-starchorgrain,andtwovegetables.Theseitemswillfallwithintheguidelinesofbeingsustainableandlocal.

• Inaddition,competitorswillbegivena$6.00tokenand10minutestoshopforanadditionalitematthevenue.Ifthisisnotaviableoption,thentherewouldbeamysteryfruitorvegetablethatwillberevealedatthecompetitionanditmustbeincorporatedintothemenu.

• Theproteinsmustbefabricatedinthekitchenandportionedforfourservings.

• Theentréeplateshouldhavetheappropriateaccompaniments,garnishes,andsauces.

• Thecompetitorshave10minutesforshopping(ifthisisnotaviableoption,themysteryfruitorvegetablewouldberevealedatthistimeandthecompetitorswouldproceedtotheset-uppartofthecompetition),15minutesforset-up,60minutestofabricateandcook,10minutesforplate-upand15minutesforclean-up.

• Ofthefourportions,threeareforthejudges,andoneisfordisplayandcritique.

objectives:• Promotetheuseofsustainable/localfoodsamongstchefs.

• Ignitetheexcitementandpassionforusingsustainable/localfoodsinbothcompetitorsandthepublic.

• Bringtheculinarycompetitiontopublicvenuessuchasfarmermarkets,foodco-ops,grocers.

• Helpfosterrelationshipsbetweenchefsandthefarmers,ranchers,andfisherman.

• GivetheACFgreatervisibility,recognition,andrelevance.

• Makethecompetitionpractical,affordable,(andfun)toorganizeandhost.

defining sustainable and local• SustainableFood:Sustainabilityrestsontheprinciplethatwemustmeettheneedsofthepresentwithoutcompromisingtheabilityoffuturegenerationstoleadhealthyandnourishedlives.Hencefoodwhichisgrownsustainablymustnaturallyadheretoscientificallyacceptedstandardsofminimumharmtotheenvironment,fairwagesforworkers,andminimumuseofharmfuladditives.

• LocalFood:Theterm“localfood”commonlyreferstofoodthatisraisedorgrownwithinaprescribedgeographicdistancefromtheconsumptionofthefood.However,sincethereisn’tacommonlyacceptedmeasureofthisdistance(100milesbeingthemostcommonlyaccepteddistance),forthesakeofthiscompetitioncategory,wewilladoptthedefinitionoflocaltomeanthelargerofthefollowingtwo:100milesor“withinthestate.”

setup receive basket /start

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General Guidelines for Category KG• Competitorsmustbringtheirownfood,tools,cookwareandchina.Nofooditems(exceptforthemysteryfruitorvegetable)willbeprovidedtothecompetitorsattheshow.

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

• Thepacketsshouldalsoincludethereceiptsandinvoicesfortheproteins,starches,grains,vegetablesbroughtintotheshowbycompetitors.Thisisinordertovalidatetheuseofsustainable/localfoods.Theingredientslistmustincludethefarmnameoralocationforseafood.

• Theingredientswillideallybesourcedfromornearthevenueofthecompetition.CompetitorsareboundbyanHonorCodewhichassumesthatthesourcesoftheingredientsasstatedbythereceipts/invoicesareaccurateandverifiable.Itshouldbestressedthatthemainingredientsmustbesustainableandlocal.Theorganizersrealizethatverifyingsustainabilityisoftenverydifficult,soitisuptothecompetitorstoensurethattheminimumstandardsofsustainabilityasdefinedearlieraremet.

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

• CompetitorswishingtobringinPre-fabricatedandmarinatedproteinsmustdemonstratetheentireprocessinthepropersequenceduringthecompetition.Anypersonnotfollowingtheseguidelineswillbedisqualified.



• Cleanedandpeeledmirepoixingredientsareacceptable.

• Choppedherbs,shallotsandgarlicareacceptable.

• Vegetablescanbepeeledandsaladsmaybecleanedandwashed,butnotcutorshapedinanyform.

• Beansmaybepre-soaked.

• Nofinishedsoupsorsaucesareallowedbutbasicstocksmaybebroughtin.Noclarifiedconsommésareallowed.


• Pullmanloaves,breads,anddumplingwrapperswillbepermitted.

• Asacompetitor,youwillrepresenttheculinaryprofessioninpublic,therefore,Competitorsmustwearprofessionalattireincludingchefuniform,chefhatandapronandproperworkshoes.

Kitchen station requirements for KG• 1eightfoottablewith2butaneburnersandadditionalfuel

• Noelectricalorbatteryoperatedequipmentwillbeallowed.

• Noovenswillbeavailable.

• Competitorswillbeallowedtobringonechafingdishiftheydesire.

• Itishighlyrecommendedthatcompetitorsbringasmallcoolerandicetokeeptheirproteinsandfoodatoptimaltemperatures.


• Accesstopotablerunningwaterorbottledwater

• Brooms,mops,papertowels,sanitationsolutionandbuckets,andsanitationsupplies


Judges’ table requirements for KGJudgesforCategoryKGwilltasteandscorecompetitorsinthekitchenorinanearbydesignatedarea.Theywillneedthefollowingitems:

• Silverware

• Napkins

• Water

• Clipboards

• Notepads

• Pencils/pens

• Calculator

• Stapler

• Acompetitorstagingareaforingredientcheck-inbythejudges

• Copiesofthejudges’packets,afullsetfromeachcompetitor,foreachjudge

• Completestartingtimeschedules



Category W — Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapproval.AnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEH’sareawarded.

Thestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetition,andmustbesubmittedafullfourmonthsbeforethecompetition.Thedescriptionmustincludethefollowinginformation:

• Indicatewhetheranindividualorteamcategory;ifateamcategory,indicatehowmanyteammembers

• Numberofportions

• Numberofcourses

• Timeframe

• Useofanyspecialorrequiredingredients

Note:Foracustomizedindividualcategory,competitorsarerequiredtoprepareatleastfourportionsofafourcoursemenu.Foracustomizedteamcategory,teamsmustprepareaminimumofeightportionsofafourcoursemenu.


ACFapprovesapproximately100culinarycompetitionseachyear,rangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors.

AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitions.Thissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements.

ForACFtosanctionaculinarycompetition,thenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandards.Inaddition,theapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition.

TohaveaculinarycompetitionsanctionedbyACF,therearethreebasiccriteriathatmustbemet:

1. ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding.

2. Thecompetitionmustadheretotheguidelinesasdescribedinthismanual,includingcategoryrequirements,awardsystemandjudgingcriteria.

3. Thejudge’spanelmustincludeaminimumofthreeACF-certifiedculinaryjudges,oneofwhommusthaveinternationalshowexperience,andonepastrychef,ifnecessary.

there are five phases to planning and hosting a successful competition. they are:

phase one: pre-planningHostingacompetitionisafunandexcitingopportunity,butittakesplanningandteamworktomakeithappen.Herearesomethingsyourchapterneedstoconsider:

• Isyourchapterwillingtohostacompetition?

- Chaptersacceptallfinancialliabilitywhenhostingashow.

- Createabasicbudgetofanticipatedrevenuesandexpenses.

- Isthereenoughvolunteersupport?

• Decideonthetypeofshow.

- Whatfacilitiesareavailableforhost-site?

- Whatdatesisfacilityavailable?

• Determinewhatcategorieswillbeoffered.

- Understandthedifferentcategories.

- Considerthespaceandlogisticalrequirementsforeachcategory.

• Whatresourcesarerequired?

- Financialrequirements

- Doesyourchapterhavesponsorstohelpunderwriteexpenses?

• Taskdelegation.

phase two: application processGreat!Yourchapteriscommittedtohostingacompetition,nowit’stimetostarttheapplicationprocess.

Step 1 —SubmitcompletedapplicationpackagetoACF’snationalofficeatleastfourmonthspriortothefirstdayofthecompetition.Acompletedapplicationpackageincludes:

• Completedapplicationform;signedbybothchapterpresidentandshowchair

Chapter 4COmPEtIt ION ORGANIzAtION


• LettersofcommitmentfromthreeACF-certifiedjudges.AcurrentlistofACF-certifiedjudgescanbefoundontheWebsite.AppointaLeadJudge.

• Judgesprotocolletter

• Checkorcreditcardforapplicationfee,currently$400(Applicationsreceivedlessthan60dayspriortocompetitionwillincuranadditional$100rush-fee.)

• Worldchefscompetitionsanctioningisanadditionalchargeof$200andmustbeincludedatthetimetheACFcompetitionapplicationandfeeissubmittedtothenationaloffice.OnlyifthehostpropertyselectstohostaWorldchefssanctionedcompetitionthenitisrequiredtohaveatleastONEWorldchefsapprovedjudge.

Step 2 –Oncethecompletedpackageisreceivedandverifiedbythenationaloffice,thecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge.

Ifapprovalisgranted,theshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACF’sWebsiteandTheNationalCulinaryReview(NCR).Competitionswillnotbeposteduntilapprovalisreceived.

Ifthecompetitionisnotapproved,anexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas.

Note:Incompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetition,maynotappearinNCR,andwillreceivelimitedexposureonACF’sWebsite.

phase three: planning and organization processTheCompetition&AwardsAdministratorisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccess,fromtheplanningstagesthroughtheawardingofmedals.

Communication –Theshowchairmuststayincontactwithalljudges,especiallytheleadjudge.Letthemknowifthereareanychangestocompetitiondaysortimes.Givethemanideaofthenumberofcompetitorsexpected.Providethemwithalllogisticalinformationregardingtheirparticipation.

Judges Protocol –Judgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshow.Itisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecovered.

Itisanticipatedthefollowingexpenseswillbecovered:

• Lodgingaccommodations,ifneeded

• Meals

• Transportation

• Mileagereimbursement

• Stipends,ifapplicable

Theprotocollettermustincludethefollowinginformation:

• Maincontactinformation

• Whatexpensesarecovered,bespecific

• Howexpenseswillbehandledorreimbursed

Awards Ceremony –Decideifmedalswillbeawardedattheshoworafterthefact.Chapterswishingtoordermedalsinadvancemustsubmitanorderformandpayment.Ifpayingbycreditcard,adepositof50percentofthetotalcostofmedalsisrequired.Ifpayingbycheckormoneyorder,paymentinfullisrequired.Ifapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetition,arush-feewillapply.


Organization –Everyeventrequiresanorganizationalstructure,butthereisno“standard”organizationalstructureforculinarycompetitions.Whatworksforonechaptermaynotworkforothers,dependingonpersonalities,talentandexperienceavailable.Teamworkisusuallythekeytosuccess.

Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem.

Chapter President

• Overallresponsibilityforconductofthecompetitionandactionsofthechapter

• Signsapplication/authorizeschaptersponsorship

• Determinesformatandextentofcompetitionandchapterabilitytosupport

• Appoints/directstheshowchair

• Ensurespost-competitionfollow-up

• Awardpayment/presentations

• Judgestravel/perdiempayments

• Facilityinvoices/billspaid

Show Chair

• Reportstochapterpresident

• Acquiresjudges.

• Mainpointofcontactinternallyandexternally

• Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition

• Appoints/directsassistants,asnecessary

kitchen Manager

• Reportstoshowchair

• Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition

• Mainkitchenareasafetysupervisor

• Arrangesfirewatchesandotherfacilitysafetyrequirements

• Monitorsandrefreshesjudges’tastingequipmentandrefreshments

Lead Judge

• ItisrecommendedthatthePotentialLeadJudgehaveaminimumof5yearsofexperienceasanACFCertifiedCulinaryJudge.

• Conductsmeetingswithcompetitors,showchairandjudgespriortocompetition

• Inspectsthecompetitionsitebeforethestartofthecompetitionasforproperset-upandminimumrequirements

• Makessurethatproperscoresheetsareused

• Critiquesareconductedinthemostprofessionalmannerbythejudgingteaminminimumgroupsoftwo.

• Monitorsscoringconsistencyandexecutionofcompetitionrules

• Makesuretheproperprofessionaldresscodeismaintainedamongstcompetitors,judges,showchairandassistants.


• Finaltallysheetsarereviewedandsignedoffbyalljudges.

• Settlesdisputesandclarifiesanyandallissuesneedingattention

• DesignsMysteryboxingredientsforcategoryFaheadoftime(inconjunctionwiththeshowchair)

• LeadjudgereportispreparedandsentofftoACFcompetitionadministratorwithin10days.

Protocol Manager


• EnsuresVIPs/judgesaresupportedandcaredforinapropermanner

• Transportation/pick-ups

• Adequatelodging/meals

• Perdiemsupport

• Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)

Marketing and Publicity Assistant


• Ensuresdetailsofcompetitionarepublished/distributedtotargetaudienceandcompetitors

• Coordinatespre-andpost-competitionpressreleases

Awards and Scoring Assistant


• Coordinatesapplications/registrationforshowparticipation

• Supportsjudgesduringcompetition

• Assignsscorekeepingassistants,starters,timekeepers

• Providesscoresheets

• Tabulatesandverifiesscoring

• Scoresshouldbekeptconfidentialuntiltheawardsceremony,sobesuretoappointsomeonewithdiscretion.Also,considertheappearanceofaconflictofinterestwhenselectingthescorekeeper.

• Tracksawardsandensuresrecipientsreceivetheminatimelymanner

phase four – Competition dayThedayofthecompetitionhasfinallyarrived,andit’stimetoputallyourplansintoaction!Thisisalsothebusiestdayfortheshowchair,sohereareafewthingstoremember:

• On-sitecontactforpower,gas,etc.

• Scoresheetsareready.

• Scorekeeper

• Judges’roomisset.

• Awardsceremony

• Hospitality

Note:RememberthatonlytheCulinaryCompetitionCommitteeChairhastheauthoritytoapproveacompetitionorcategory.Addingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetition.Ifscoresheetsaresubmittedforcategoriesnotpreviouslyapproved,noCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors.


phase five – follow-upFinishingstrongisimportant!Compilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodoso.

Thefollowingitemsmustbeincludedinthereturnpackage:

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

• Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetition,donotholdontoforandfuturecompetitions–eachcompetitionisrequiredtohaveitsownmedalorder.)

• Competitorinformationsheets

• Leadjudgereport

• Showchairreport

• Competitorandcoachcritiqueofjudgesforms,ifany


Chapter 5COmPEtIt ION SCORING & CRIt IquES

Inculinarycompetitions,thereisgreatvalueinthepreparationofthedisplayand,butitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitions.Therearetwoareasofassessment:thecritiqueandthescore.

CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperienced,trained,approvedculinaryjudges.Inthelearningprocess,thereisnosubstituteforaprofessional,constructivecritique,deliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague.Critiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewing.Thisallowsprivacyforthejudgeandthecompetitortodiscussthedisplay.Allcritiquesforprofessionalsaretobedoneinprivateandnotinpresenceofotherprofessionals.Also,byhavingthecritiqueassoonaspossibleaftertheviewingbythejudges’panel,thedisplayisstillfreshinjudges’mindsandthecritiquecanbemoreaccurateandhelpful.Thebestcritiquesaretothepoint,andshouldincludeboththestrongandweakpointsandarespecific.Inaddition,thejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdeveloped.Ifthecompetitorisastudent,hisorherinstructorshouldbepresentduringthecritique.

Thesecondareaofassessmentisthescoring.Asthejudges’panelreviewsadisplay,pointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplay.UndernocircumstanceswillNon-ACFCertifiedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitors.OnlythecertifiedACFJudgesscoreswillcountasthecompetitor’sfinalscoresofthatcompetition.ThentheACFNationalOfficewillrevieweachcompetitor’sscoreswhentheyarriveandwillverifythisprocesswasupheld.Ifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetaken.Thescoringsystemisbasedonapossible100points,anddisplaysareawardedgold,silverorbronzemedals.

The ACF scoring point scale is:

Gold with Special Certificate 100points

Gold medal 90–99.99points

Silver medal 80–89.99points

Bronze medal 70–79.99points

Certificate of ParticipationBelow69

Pleasenotethatwiththe100pointsystem,partialpoints(.25,.5,etc.)willnolongerbeallowedwhenajudgeisscoringcompetitors.However,whencalculatingtheaverageofmultiplejudgesormultiplescores,thescoreswillberoundedtothenearesttwodecimalpoints.

Certificate of Participation—thesecertificatesarepresentedtocompetitorswhodonotqualifyforamedal.Forcompetitorstoreceivepoints/hourstowardcertification,anofficialACFCertificateofParticipationmustbeused.

Unlikemostcompetitionsthatmayhaveonlyonegoldmedalwinner,inACF-sanctionedcompetitions,thecompetitorscompeteagainstastandardandnoteachother.Sinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandard,theremaybemanycompetitorswhowinthesamemedal.ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevels.IfthecompetitorisamemberoftheACF,apermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice.

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


scoring and assessment for Categories a, b, C1, and C2

presentation - 25 points• Dishesshouldbeappetizingandtastefullypleasingtotheeye.

• New(oranewtwistonaclassicpreparation)andinnovativeideasarepresented

• Glazing-Novisibleaspicbeadsorunevenaspic

• Aspicusedshouldreferoraccompanytheproduct.


Composition - 25 points• Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends.

• Tasteandcolorsshouldenhanceeachother.

• Displaysmustbepractical,digestibleandlight.

Craftsmanship and quality of work- 35 points• Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation.

• Preparationsmustdisplaypracticalcraftsmanship,masteryofbasicskills,chosenjelliesandapplicationofcookingmethods.

serving arrangement and portion - 15 points• Simpleandpractical,cleanandcarefulservingwithnofuss,nooverelaborateorimpracticalgarnishing

• Plateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegance

• Slicesshouldbemoderate,portionscorrectlycalculatedandeasilyaccessible.

scoring and assessment for Categories C3 and C4

presentation - 25 points• Thecakeshouldhaveafinishedlookandapositiveoverallimpression.

• Thecakeshouldbestructurallysound.

• Appropriatethemeforacelebrationorweddingcake

use of Various techniques - 25 points• Varioustechniquesshouldbedisplayedinthechosenmedium.Threeormoretechniquesarepreferredtoshowaperson’sversatility.

• Innovationintechniqueormodernapproach

Craftsmanship - 50 points• Lookingfortheoverallskilllevelandmasteryofbasicskillsandtechniques

• Properlyexecutedtechniquesandskillsinchosenmedium

• Buttercream/icing,glaze,orfondantshouldbeevenandsmoothandproperlyapplied.

• Pipinganddecorationsarecleanandfinewithahighlevelofexecution.

• Aredecorationstheproperthicknessandpreparedcorrectly?

• Nodummycakesused

• Displayahighdegreeofknowledgeandskillincakeproduction.


scoring and assessment for Category C5

presentation - 25 points• Theoveralllookofthedisplayshouldbepleasingtotheeye.

• AlltherequireditemsshouldbedisplayedandcutorslicedfortheJudge’sinspection.

• Displayinnovationormoderntechniques

• Theuseoflacquershouldnotbepresent.

Composition - 25 points• Harmonyofflavorsandingredientcompatibility

• Displayavarietyoftechniquesinshapingandproduction

• Correctservingandportionsize

• Nutritionconsiderationandbalance

Craftsmanship - 50 points• Donenessandtextureofthebreaddisplayed

• Correctexecutionandproperadherencetotechniqueandclassicalpreparation

• Propercolorandbakingoftheproducts

• Displayahighdegreeofknowledgeandunderstandingofthevarioustypesofdoughandtheirpreparation.

• Properexecutionoftheformationoftheproductssuchasbraids,knots,loaves,croissants,etc.

scoring and assessment for Category dCategoryDor“Showpieces”isdesignedtohighlightthecreativityandartistryskillsoftheculinaryartsversuscookery.

presentation - 25 points• Theoveralleyeappealandbeautyoftheshowpiece.

• Isproperscaleandproportionachievedsothatthepiecelooksbalanceandhasanartisticflow?

• Isthepiecerealisticforuseasafunctionalshowpiece?

• Doesitadheretotherequirementsofthebasesizeandsupports?

artistic achievement - 25 points• Isthepieceartisticinnatureanddoesithavebeautyandappeal?

• Isthepieceharmonizinginflow,color,structure,contrast,anddepth?

• Doesitachieveasenseofrealityorfantasy?

Craftsmanship /Quality of Work - 50 points• Useofavarietyoftechniquesandskills.

• Conveyahighlevelofmasteryofthosetechniquesandskills.

• Precisionisdemonstratedinthework.

• Istheworkcleanandcrispinitsexecution?

• Innovationintechnique


scoring and assessment for Category e

organization - 25 points• Adheretogoodsanitationpractices.

• Doesthecompetitorworkinanorganizedandefficientway?

• Areingredientsproperlyuseandorganized?

• Isthecompetitorsmiseenplacepresentedinanorderlyfashion?

• Doesitadheretotherequirementsofthebasesizeandsupports?

presentation - 25 points• Theoveralleyeappealandbeautyoftheshowpiece

• Isproperscaleandproportionachievedsothatthepiecelooksbalanceandhasanartisticflow?

• Isthepiecerealisticforuseasafunctionalshowpiece?

• Isthepieceharmonizinginflow,color,structure,contrast,anddepth?

Craftsmanship /Quality of Work - 50 points• Useofavarietyoftechniquesandskills.

• Conveyahighlevelofmasteryofthosetechniquesandskills.

• Precisionisdemonstratedinthework.

• Istheworkcleanandcrispinitsexecution?

• Innovationintechnique

assessment for Category f, fp, fmh, G, and WThedynamicsofjudgingthesecategoriesisquitedifferentfromthosewhenjudgingothercategories.Theassessmentforthesecategoriesisdividedintotwoareas:kitchen/floorevaluationandservice/tastingevaluation.Eachofthesecomponentsisbrokenintodifferentareas,whicharescoredindividually.Thekitchenandtastingscoresareaddedtoyieldamaximumscoreof100points.

Kitchen / floor evaluation - (40 possible points)• Sanitation/foodhandling-5points

• Miseenplace/organization-5points

• Culinary&cookingtechniqueandproperexecution-15points

• Properutilizationofingredients-5points

• Timing/workflow-10points

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

Mise en Place/Organization—Tableshouldbekeptclearofnonessentials.Forexample,amixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayed.Worksystematicallyononejobatatime.Usecorrectcuttingmotionsandthecorrectknifeforthejob.


Storing of products—Useanorganizedrefrigerator,rackcart,knifeandequipmentstorage.

Waste storage—isituseableornot?Useablewasteisproperlylabeledandstoredforfutureuse.Competitorsarerequiredtostorefoodandnon-foodwasteinthirdpaninjudge’sviewandgetthejudges’approvalbeforedisposingthemintrash.Thetableshouldbefreefromdebris.Floorspillsmustbeattendedtooquickly.Thedishareashouldnotbeusedasastoragedump.Competitorsshouldhaveanorganizedwithdrawalfromthekitchen,leavingitascleanasitwasfound.Anyinfractionswillleadtopointdeductionsfromthekitchenscore.

Butchery and Boning Skills—Efficientandprofitableremovalofmuscleorfishfromaboneisencouraged.Sinewand/orfatremovalandcorrecttyingmethodswillbeevaluated.

Cooking techniques and skills—Followclassicalcookingtechniques.Thecompetitorshouldusethetechniqueasstatedintherecipe.Forexample,panfryinginsteadofsautéing,orbraisingwithalidon.Demonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquid.Mirepoixshouldbebrownedproperly,notjustheated.Productshouldberoastedcorrectlyandbastedasneeded,notjustplacedintheoven.Poacheditemsshouldnotbesimmered.Followcorrectmethodwhenpreparingafarce.Considerhowmanydifferenttechniqueshavebeendisplayed.Competitordisplaysgoodbasicpastryskillsandtechniquessuchaspiping,folding,andthecreationofcreamsormeringues.Itemsshouldbebakedtothecorrectdoneness.

utilization of ingredients—Followclassicalandwidelyaccepteduseofingredientsandpropercookingtechniquesappliedtofoodathand.Displayminimalwastesuchastheuseoftrimandbonestofortifysaucesorusedinstockproduction.Arethevegetableorfruitscrapesbeingusedforotherpreparations?

Timing—Menuitemsshouldnotbeheldtoolong.Considerwhetherornotmeatshavethetimetorest.Servewithinthefive-minutewindow.Deductionof1pointforeveryminutetheycompetitorislate.

Work flow—Crossoverdutiesshouldshowteamwork.Thereshouldbesmoothtransitionsfromonejobtoanother.Alogicalprogressionofjobsisadmired.Forexample,avoidchoppingherbsormincinggarliconseveraloccasions.Usepropertimingofthemenuitems.

service / tasting evaluation - (60 possible points)• Servingmethodsandpresentation-5points

• Portionsizeandnutritionalbalance-5points

• Creativity,menuandingredientcompatibility-15points

• Flavor,taste,textureanddoneness-35points

Serving methods and presentation—Hotfoodshouldbehot,andcoldfoodshouldbecold(includingplates).Foodshouldbefreshandcolorful,visiblyseasoned,presentedwithsomeheight,easytoeatandpleasingtotheeye.Meat/fishslicesmustbeeven,straightandevenlyshingled.Itemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface.

Portion size and nutritional balance—Componentsofthemealmustbebalancedsothatthemainitemiscomplementedinsize/amountbytheaccompanyinggarnish(es)and/orsauce.Thenecessarynutritionalstandardsshouldbeadheredto.Theproteinweightmustbewithinthesetlimits.

Creativity—Dishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverused.Ifcompetitorsuseanoldorclassicalidea,theyshoulduseanewandcreativeideatotransformthedish.

Menu composition and progression of courses—Themenumusthaveathreadorathemerunningthroughout.Forexample,itisaregional,seasonalorcelebrationmenu.Nocoursesshouldbeoutofsyncwiththemenu,suchasanAsian-typedishinsertedintoanAmerican-typemenu.Intheprogressionofcourses,thereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthetheme.Thedishesshouldportrayahighlevelofskillandexactness.Thenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s).


ingredient Compatibility—Ingredientcolorsshouldharmonize.Ingredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmony.Haveanyoftheingredientsbeenduplicated?

Flavor, taste, texture and doneness—Thestatedflavorinthemenuandrecipeshouldbeprofound.Forexample,theduckbrothshouldtastelikeduck.Donenesstemperaturesmustbecorrect.Statedvegetablecutsshouldbecorrect.Thestatedcookingtechniquesmustbeappliedcorrectly.Thetexturesshouldcorrespondtowhatwasimpliedintherecipe.Theflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistency.Competitorsmustdemonstratethecorrectdegreesofcaramelization.Thedishesshouldtastegreat.

assessment for Categories hd and h

artistic achievement and strength of design - 25 points• Isthepieceartisticinnature?

• Doesthepiecehaveastrongdesign?

• Isthesubjectmatterapparent?

• Isitstructurallysoundandwillitretainitsbeautyasitmelts?

Craftsmanship and Work involved - 25 points• Doesthepiecehavenicedetailandprecisioninthecarvingtechnique?

• Aretherestronglinesinthepieceanddoesthepiecehaveabalancedlook?

• Doesithavesymmetry,depth,anduniformity?

• Isthepiecedesignedwithsafetyinmindasitmelts?

• Judgetheamountoftimeandworkinvolvedinachievingthepiece.

finished appearance - 25 points• Doesthepiecehaveafinishedlook?

• Freeoftemplatepaper,cracks,chipsorexcessslush

• Doesithavebeautyandappeal?

originality and degree of difficulty - 25 points• Uniquenessofthedesign

• Isitanoriginaldesignoranewdesignorcomposition?

• Howdifficultofadesignisit?

• Howmanydifferenttechniqueswereused?

assessment for Category KC, Kp, KG, and WTheassessmentforthesecategoriesisdividedintothreeareas:organization,cookingskillsandculinarytechniques,andtaste.Eachoftheseareasisfurtherdividedintootherspecificareaswhicharescoredindividually.Thereisamaximumof100pointspossible.

organization - (25 possible points)• Sanitation/workhabits-10points

• Utilizationofingredientsand-10points

• Useofallottedtime-5points


Cooking skills and Culinary techniques - (25 possible points)• Creativity,skills,craftsmanship-15points

• Serving,portionsize-10points

taste - (50 possible points)• Flavorandtexture-30points

• Ingredientcompatibility,nutritionalbalance-10points

• ServingMethodandPresentation-10points

Sanitation/Work habits:Propertemperaturesmaintainedwhileworkingwithfoodsandicepansshouldbeusedforproteins.Theproperuseofglovesshouldbewornwhenfooddoesnotrequireadditionalcookingandduringservice.Foodshouldbestoredproperlytoavoidcrosscontamination.Displaytheproperuseofsanitizingsolutionsandsanitizingstationthroughoutthecookingprocess.Displayanunclutteredworkarea,andhaveapropertimeline.Equipmentandfoodareorganized.Usablewaste,compost,recycles,andtrashareseparatedanddisposedofproperly.

utilization of ingredients:Propercookingtechniquesappliedtofoodathand.Minimumwaste.

use of allotted time:1pointwillbedeductedforeachminutepasttheservicewindowforamaximumofa5pointdeduction.

Creativity, Skills, and Craftsmanship:Thecompetitorshouldusetherightknifeortoolforthejobathandanddisplayamasteryofbutcheringskillsandknifeskills.Theyshouldexecuteclassicalcookingtechniquesproperlysuchasbraising,sauté,poach,roast,andtheproperpreparationofforcemeats.Doesthedishshowthoughtandpracticebehindtheexecution?Hadenormousattentionbeenpaidtodetail?

Serving/Portion Size:Isthepreparationreadyintimeforservice?Istheflowofservicesmoothandefficient?Istheportionappropriatefortheguest?

Flavor and Texture:Arethedifferentflavorsandtexturesofthedishharmonious?Aretheflavorsbalanced,whereindividualcomponentscanbedistinguishedandnotoverpowered?Isthefoodproperlyseasoned?Dothegarnishcomponentsaddtothetasteofthemainingredient?Isthereapleasantaftertaste?HotfoodHOTandColdfoodCOLD.Isthereavariationoftextures?

ingredient Compatibility/ Nutritional Balance:Doeachoftheingredientshaveapurposeofenhancingtheoveralldish?Haseachingredientbeenpreparedinawaythatenhancesitsflavor?Istherenutritionalbalancetothedish?Isthereabalanceofproteins,starch,vegetables?

Serving Method/Presentation:Recipetruetothecorrectnameofthedish?Gooduseofserviceareaoftheplate.Thereshouldbenothingontherimoftheplate.Isitevidentwhatthemainingredientis?Isthepresentationappetizingandinvitingtotheguest?Isitcomfortablefortheguesttoeatorawkward?Allitemsontheplateareedible.Presentationsandcomponentsarenottoocomplicatedforefficientservice.Isthereadditionalsauceonthesideifneeded?


Chapter 6AwARdS

OfficialACFculinarycompetitionmedalsmustbeawardedtocompetitorsparticipatinginanACF-sanctionedcompetition.Thehostchapterforthecompetitionisexpectedtopurchaseandpresentthemedalstocompetitors.

Medalsareavailableatthegold,silver,andbronzelevelsforbothprofessionalandstudentcompetitors.Eachmedalincludesacorrespondingmedalcertificate.ThesemedalscanapplytowardACFcertification.

Scoringcriteriaareasfollows:

TheACFscoringpointscaleis:

Gold medal 90–99.99points

Silver medal 80–89.99points

Bronze medal 70–79.99points

Certificateofparticipation—Thesecertificatesarepresentedtocompetitorswhodonotqualifyforamedal.Forcompetitorstoreceivepoints/hourstowardcertification,anofficialACFCertificateofParticipationmustbeused.

medal policyMedalsmayberequestedpriortothecompetition.Ifpayingbycreditcard,a50percentdepositisrequired.Ifpayingbycheckormoneyorder,paymentinfullisrequired.Ifapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetition,arush-feewillapply.

Medalsmustbereturnedwithin30daysofcompetitiondate.Ifmedalsarenotreturnedintimelyfashion,thenbalanceduewillbebilledtothecreditcardusedtomaketheinitialdeposit.

Returnedmedalswillbeprocessedasareturnorder.Ifabalanceisowed,thenthecreditcardusedfortheinitialdepositwillbeprocessedfortheamountdue.Ifacreditisdue,thenarefundwillbeprocessed.


Chapter 7ACF CERtIF IEd CuLINARy judGE PROGRAm

TheACF-certifiedculinaryjudgeprogramwasestablishedtoprovideanationwidepoolofqualifiedjudgesforculinarycompetitions.Definitiveprerequisitesforapprovalhavebeenestablishedalongwithcriteriatoensurequalificationsaremaintained.Asthetitleimplies,appointmentasaculinaryjudgeintheACFconfirmsthatanindividualhasattainedthehighestleveloftrust,professionalism,respectandethicalconfidencefromhis/herpeers.Theyhaveproventhemselvesincompetitionanddemonstratedunquestionedjudgment.Assuch,theyhaveplacedthemselvesinapositiontofairlyevaluateothersinculinarycompetitions.

Thescreeningprocedureandselectionprocessforculinaryjudgesmust,therefore,ensureonlyindividualswithimpeccablequalificationsareselected.Astheculinaryprofessionisconstantlyupdatingitstrendsandstandards,asystemmustalsobeinplacetoensurethosewhojudgeremaincurrentinanevolvingworld.

selection procedureAfterestablishingtheirinitialprerequisites,candidatejudgesarerequiredtoapprenticeaminimumoffiveACF-certifiedculinarycompetitionsunderthesupervisionofcertifiedjudges,andattendatrainingseminarataregionalconferenceornationalconvention(thecandidateissolelyresponsibleforcoordinatinghis/herassignmentasajudgewiththeleadcompetitionjudgeandforallexpensesincurred).Followingcompletionofthesetrainingrequirements,candidateswillbereviewedbytheCulinaryCompetitionCommitteeandeitherapprovedorrecommendedforadditionaltraining.Decisionsofthecommitteeareconsideredfinal.AdministrationofthejudgeprogramisperformedbytheCompetition&AwardsAdministrator,whiletheauthorityforapprovingjudgesisreservedforthecommittee.

prerequisite for being a Culinary Judge• BeanACFmemberingoodstanding

• BeACFcertifiedattheCSC/CWPClevelorhigher

• HavewonFourGoldmedalswithinthelast10years

• oneinCategoryF4orFP-1

• oneinCategoryAandoneinCatagoryBORtwoinCategoryC

• oneineitherCategoryK,orKP

*ThesemedalsmustbeeitherACForamajorWACSapprovedculinarycompetition(CulinaryWorldCup,CulinaryOlympics).

*Winningagoldmedalinacenterpiececategorydoesnotfulfillthemedalrequirementforbeingajudge.

*Judgesareencouragedtocompeteinternationally,inordertogainvaluableexperience.

• BeapprovedfortrainingbythechairoftheCulinaryCompetitionCommittee

• BeingaCMC,apastmanager,coachormemberofACFCulinaryTeamUSA(officialregionalornationalteamonly),oranACFYouthTeamManagerfulfillsthemedalprerequisiteforbecomingajudge.However,allothercriteriamuststillbemet.

Judging training / experience Criteria• ApprenticejudgeaminimumoffiveACF-certifiedculinarycompetitionsoveraperiodoftwoyears.Ofthesecompetitions,threemustbeCategoryF,FP,KorKP.

• Attendthejudges’trainingseminarofferedatthenationalconventionand/orregionalconferences.

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


apprentice Judge CritiquesTheleadjudgewillevaluatetheapprenticejudgeintheareasofculinaryknowledge,professionalism,judgmentandcommunicationskills.UndernocircumstanceswillNon-ACF Approved Judgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitors.OnlytheapprovedACFJudgesscoreswillcountasthecompetitor’sfinalscoresofthatcompetition.ThentheACFNationalOfficewillrevieweachcompetitor’sscoreswhentheyarriveandwillverifythisprocesswasupheld,ifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetaken.AformalcritiquewillbeforwardedtotheCompetition&AwardsAdministratorandplacedintheapplicants’file.Itistheresponsibilityoftheapprenticejudgetomakesurethecritiqueissenttoandreceivedbythenationaloffice.Leadjudgesareexpectedtoout-briefapprenticejudgesfollowingacompetition,butthecontentsofthewrittencritiquewillbeconsideredprivilegedinformationreleasableonlytotheCulinaryCompetitionCommittee.

Uponcompletionofthefiveapprenticeperiods,theapplicantshallnotifytheCompetition&AwardsAdministratorthathe/shewishestohavetheirfilereviewedbytheCulinaryCompetitionCommitteeforapproval.TheCompetition&AwardsAdministratorwillcoordinatethisreviewwiththecommittee.Followingthereviewandavote,thechairwillnotifythecandidateoftheresultsofthereviewinwritingwithinthirtydays.Ifadditionalactionisnecessarybeforequalificationisrequired,thiswillbespecificallyoutlined.DecisionsoftheCulinaryCompetitionCommitteeinmattersrelatedtojudgecandidatesareconsideredfinal.

maintaining CurrencyInkeepingwithACFpoliciesandprocedurescertifiedjudgeswillbeappointedbytheCulinaryCompetitionCommitteefortwocalendaryearsatatime.

Inorderforajudgetobeeligibleforre-appointmenthe/shemustmeetthefollowingcriteria:

1. RetaincurrencyasanACFmemberingoodstanding.

2. RetaincurrencyattherequiredlevelofACFcertification.

3. Judgeaminimumoftwocompetitionsoverthepasttwoyears*.

4. Attendajudgestrainingseminaronceeverytwoyears.

5. MaintaintheACFAnti-Harassmenttrainingeverytwoyears.

AnannualauditofjudgeswillbeconductedbytheCompetition&AwardsAdministratortoverifytheabovecriteriaaremet.TheresultsofthisauditwillbesubmittedtotheCulinaryCompetitionCommitteeforreview.Thecommitteewilldeterminereappointmentandremovalofanyjudges.ServingasanexaminerfortheCMCtestorjudgingWACS-sanctionedcompetitionsfulfillsthisrequirement.

Judges’ Commitments to CompetitionsJudgesarerequiredtocommittoparticipateincompetitionsuptofourmonthsinadvance.Whileitisunderstoodthatschedulingthisfaroutmaybedifficult,thesecommitmentseasetheburdenonshowplannerswhoarebudgetingtravelexpenses,printingprogramsandcoordinatingamultitudeofothercommitments.Besteffortsshouldbemadetokeepjudgingcommitments.If,however,acommitmentmustbebroken,thejudgeisresponsibleforfindingasuitablereplacement.

dress CodeItisimportanttorememberthatjudgesrepresenttheprofessionofchefs.Therefore,whenjudgingacompetition,judgesmustwearprofessionalchefs’attire(clean,pressedchefjacket,blackorblack-and-whitecheckeredpantsandclosedtoedshoesorclogsORcleanpressedlabcoat,dressslacks,dressshirtandtie,anddressshoes).


ethical Code of ConductInfulfillingtheresponsibilitiesofajudge,membersmayencounteravarietyofissuesandsituationsthatrequiretheexerciseoffairandimpartialjudgment.Althoughthespecificsoftheseissuesandsituationscannotbeforeseenwithparticularity,fundamentalethicalprinciplesareavailableforguidance.

Withintheframeworkofsuchprincipals,theseEthicalCodesofConductaresetforth:

1. Ishallupholdtheintegrityandindependenceofthejudgingprocess.

2. Ishallavoidtheimproprietyandtheappearanceofimproprietyinallactivities.

3. Ishallperformallspecificdutiesimpartiallyanddiligently.

4. Ishallrefrainfromanybusinessactivityinappropriatetojudgingresponsibilities.

5. Ishallpreserveconfidentialityofthecompetitorinformationandotherjudges’commentstowhichIamprivy.

filing a formal complaint against a JudgeCompetitorswhofeelanACF-certifiedjudgehasviolatedanyoftherules/guidelinesforbehaviorabovemaysubmit,inwriting,aformalcomplainttothenationaloffice.Thecomplaintmustdetailthespecificbehaviorthatisbeingquestionedandshouldincludethedateandlocationofthecompetition.Anonymouscomplaintswillnotbedeemedvalid.Whenaformalcomplaintisreceived,acopywillbeforwardedtothechairoftheCulinaryCompetitionCommitteeforreviewandaction.Ifnecessary,afullcommitteemeetingorconferencecallwillbescheduledtodiscusstheconcernsraisedandasuitableresponseformed.CopiesofanycomplaintsandactionstakenagainstanACF-certifiedjudgewillbekeptintherespectivejudge’sfile.

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IherebyapplyforapprovalasanACF-certifiedculinaryjudge.IunderstanditismyresponsibilitytocompleteallprerequisitesasoutlinedintheACFCertifiedCulinaryCompetitionManual.IfurtherunderstandthatuponcompletionofallprerequisitesmyqualificationsforjudgingwillbereviewedbytheCulinaryCompetitionCommittee,andtheirdeterminationastomyapprovalorrequirementforadditionaltrainingwillbefinal.

DateofApplication:

Name:

Address:

City: State: Zip:

WorkPhone: HomePhone:

Fax: Email:

ACFCertifications/ExpirationDates ACFMembership#

/ DateofBirth

/

/

EmploymentEstablishment:

Position:

Address:

City: State: Zip:

CompetitionExperience:ACFandWACS(attachcontinuationsheetifrequired)

MedalType Competition Date

Candidate’sSignature Date

ApprovedforJudgeinTraining(CCCChair)

appliCation for aCf-Certified Culinary JudGe

4 9

Seniorjudgesarerequiredtocompletethiscritiqueonapprenticejudgesperformingundertheirtenure.TheoriginalshouldbesenttotheCompetitions&AwardsAdministratorforfilinginpermanentrecordsandacopyprovidedtotheapprenticejudge.

ItistheresponsibilityoftheapprenticejudgetofollowuptoensuretheCompetitions&AwardsAdministratorhasreceivedthisdocumentation.

ApprenticeJudgeName:

CompetitionName:

Dates:

HostChapter:

Pleaseprovidecommentsandyourevaluationoftheabovejudgecandidate.AllcommentswillbeheldinconfidenceandreleasedonlytomembersoftheCCCifrequiredintheperformanceoftheirduties.(Attachadditionalsheets,ifrequired.)

Categories Judged (Circle) a b C d e f G h K p student team

CulinaryKnowledgeLevel:

Professionalism:

Judgment:

CommunicationSkills:

WouldyourecommendthiscandidateforapprovalasanACFculinaryjudge:YesNo

Comments/Recommendations:

SeniorJudge’sName

Signature Date

apprentiCe JudGe CritiQue


• CulinaryCompetitionApplication

• Judge’sLetterofCommitment

• ShowChairCompetitionChecklist

• WaiverofLiability–IceCarvingOnly

• CompetitorAgreementForm

• Competitor/CoachCritiqueofJudges

• ShowChairEvaluation

• LeadJudgeEvaluation

• ScoreSheets

• Judge’sSummaryScoreSheet

appendix

51

HostChapter:

ChapterID: ShowDates:

SubmitcompletedapplicationpackagetotheACFnationalofficeatleastfourmonthspriortothefirstdayofthecompetition.Theapplicationpackageincludes:

• Completedapplicationform;signedbybothchapterpresidentandshowchair

• LettersofcommitmentfromthreeACF-certifiedjudges.

• Judgesprotocolletter.

• PaymentisduewhentheACFcompetitionapplicationissubmitted,applicationfee-$400.(Applicationsreceivedlessthan60dayspriortocompetitionwillincuranadditional$100rushfee.)

• Worldchefscompetitionsanctioningisanadditionalchargeof$200andmustbeincludedwiththeACFcompetitionapplicationandfee.*In order to receive Worldchefs sanctioning, the competition must first be approved as an ACF sanctioned competition by the chair of the ACF Competition Committee.

send completed applications to:AmericanCulinaryFederation,180CenterPlaceWay,St.Augustine,FL32095

General informationThemailingaddressbelowwillbeusedforallcompetition-relatedcorrespondence.

Onlythosephonenumbersindicatedwillbemadeavailabletothepublic(The National Culinary Review,ACFWebsite,pressreleases,etc.)

Showchairname:

Mailingaddress:

City: State: Zip:

DaytimePhone: CellPhone:

Fax: Email:

Indicatewhichphonenumberscanbereleased:DayCellFax

Websitelinkforonlinerules/applications:

Secondarycontactname:

Phone: Email: (phonenumberwillnotbereleased)

show informationShowsite:

Mailingaddress:

City: State: Zip:

application type & payment (select all the applies)

ACFSanctionedCompetition WorldchefsSanctionedCompetitionCheck CreditCard# Exp.Date:

CheckAmount:$ CreditCardAmount:$

send completed applications to:Mail:AmericanCulinaryFederation

180CenterPlaceWaySt.Augustine,FL32095

Fax:Attention:CompetitionAdministrator(904)940-0741

Email:[email protected]

appliCation for aCf-Certified Culinary Competition

5 2

professional CategoriesColdfood

A-1-BuffetPlatterofMeat,Beef,Veal,Lamb,orPork A-2-BuffetPlatterofFishand/orShellfish A-3-BuffetPlatterofPoultry A-4-BuffetPlatterofGame A-5-ColdHorsd’oeuvres A-6-FingerFoods B-1-ColdAppetizerPlates B-2-HotAppetizerPlates B-3-FiveCourseMenuGastronomique B-4-FourCourseLacto-OvoVegetarian C-1-BuffetPlatteroffancycookies,ChocolatesorPetitfour

C-2-HotorColdPlatedDesserts C-3-DecoratedorSculptedCelebrationCake C-4-WeddingCake C-5-AssortedBreadDisplay D-1-ShowpieceVegetable/Fruit D-2-ShowpieceTallowandSaltillage D-3-ShowpieceBreadDough D-4-ShowpieceChocolate,CookedSugar,Pastillage,andMarzipan

LiveShowpiece E-1-Fruit/VegetableCarving,MysteryBasket E-2-CakeDecorating E-3-DecorativeCenterpiece E-4-SugarCenterpiece

HotFood F-1-MysteryBasket,Individual,1Entree F-2-MysteryBasket,Individual,2Courses F-3-MysteryBasket,Individual,3Courses F-4-MysteryBasket,Individual,4Courses F-5-MysteryBasket,Two-MemberTeam,4Courses FP-1-PastryMysteryBasket,Individual FP-2-PastryMysteryBasket,Two-MemberTeam FMH-Market/HealthyMysteryBasket

EdibleColdFood G-EdibleColdFood

IceCarving HD-IceCarvingShowpiece H-1-SingleBlock,Individual,Freestyle H-2-TwoBlocks,Individual,Freestyle H-3-MultipleBlocks,Two-MemberTeam,Freestyle

H-4-MultipleBlocks,ThreeMember-Team,Freestyle H-5-ExhibitionCarving

ContemporaryHotFood/Patisserie KC-ContemporaryCooking KP-1-Hot/WarmDessert KP-2-ComposedColdDessert KG-Green,SustainableandLocalFoodCooking

WildCard W-CustomizedWildcardCategory

student CategoriesColdfood

SA-StudentCookery SB-StudentCookery SC-StudentPastry/confections SD-StudentCulinaryArt(showpieces)

EdibleColdFood SG-StudentEdibleColdFood

StudentTeamChampionship ST-1-Local(city) ST-2-StateCompetition

PracticalandContemporaryHotFood SK-1-StudentGameHen,ChickenorDuck SK-2-StudentBone-inPorkLoin SK-3-StudentBone-inVealLoinorRack SK-4-StudentBone-inLambLoinorRack SK-5-StudentGameBirds SK-6-StudentBone-inGame SK-7-StudentWholeRabbit SK-8-StudentLiveLobster SK-9-StudentFish

PracticalandContemporaryPatisserie SP-1-StudentHot/WarmDessert SP-2-StudentComposedColdDessert

IceCarving SH-1-StudentSingleBlock,individual SH-2-StudentThreeBlocks,two-manteam SH-3-StudentFiveBlocks,three-manteam SH-4-StudentExhibitionCarving

WildCard—CustomizedCategory SW-Student

ACFCertifiedJudges–*Only if the host property selects to host a Worldchefs sanctioned competition then it is required to have at least ONE Worldchefs approved judge.

VerificationTothebestofmyknowledge,allinformationinthisapplicationistrueandaccurate.Ourchapteragreestomeetallfinancialobligationsrelatedtothiscompetitionanddistributeawardsinatimelymanner.

Signatureofshowchair Date

Signatureofhostchapterpresident Date

5 3

ChapterName:

ChapterAddress:

City: State: Zip:

Date:

dear Chapter president / show Chair:

Bythisnotice,IherebyconfirmthatIwillbeavailabletojudgeyourculinarycompetition at on

Shouldanunforeseencircumstanceprecludemyparticipation,Iwilldomybesttonotifytheleadjudgeimmediately,andIwillcoordinatetheassignmentofaqualifiedreplacement.

Sincerely,

Judge’sSignature Date

Name:

Address:

Phone: Fax:

Email:

JudGe’s letter of Commitment

5 4

Four monthspriortocompetitionscheduleddate,thefollowingneedstobesubmitted:

1. Completed application must include:

Signatureofshowchairandhostchapterpresident

SignedletterofcommitmentfromaminimumofthreeACF-certifiedjudges

1.

2.

3.

JudgesProtocolLetter(simply states who is responsible for judges’ transportation, meals, etc. It should also include an agenda, where judges will stay, stipends, etc)

$400.00ApplicationFee

2. After receiving all of the above, the Competition Coordinator will submit competition to Culinary Competition Committee Chair for approval and appointment of lead judge.

3. After receiving approval and lead judge appointment the Coordinator will notify the Show Chair and e-mail the following documents:

• CompetitorInformationForm(must be filled out by each participant)

• MedalPrecompetitionOrderForm•CompetitionScoreSheets

• ShowChair/LeadJudgeEvaluationForm•Competitor/CoachCritiqueofJudges

4. upon approval the competition will be added to the ACF Web site and the next issue of NCr.

5. If you would like to order MEDALS and Certificates of Participation before your competition please do so at least ONE month before the competition.(Medals are not shipped until payment is received).

orderedmedalsandcertificates

made50%depositpayment.

6. AFTEr the competition please submit the following to the Coordinator within ONE month:

(a) SummaryScoreSheets(includeindividual’sname,scoreandaward)

(b) LeadJudgeandShowChairEvaluationReports

(c) CompetitorInformationFormsfromeachcompetitor

(d) Unusedmedalsandfinalpayment(ifbalancedue)

OR

(e) Medalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove(score sheets, evaluation reports & info forms)

please inClude Competition name and date on all CorrespondenCe

shoW Chair Competition CheCKlist

5 5

WaiverOfLiability/AndAgreementOfIndemnity

— between —

Competitor:

and

Chapter / Sponsor:

Theundersignedacknowledgesthathe/shehasrequestedandmadeformalapplicationforparticipationinthehostedby

Iunderstandthatparticipationinsaidcompetitionwillinvolvetheuseofchainsawsandotherarticlesofequipmentnecessarytoshapeandsculptblocksoficeweighinginexcessof400pounds.Inconsiderationforandasaconditionofbeingpermittedtoparticipateforanypurposeinthisevent,eachoftheundersigned,forhimselforherselfandpersonalrepresentatives,assign,heirs,andnextofkin,agreesthatheorshehasorwillhavebeforehisorherparticipationintheeventsponsoredby acknowledgethathe/shecanfullyparticipateinallareasthecompetitionwillencompasswithoutrestriction,thathe/sheisfullyawareoftheresponsibilitieshisorherparticipationwillrequireandthedangerswhereinthereto,anddoesfurtherwarrantthathis/herparticipationconstitutesanacknowledgmentthatheorshehasinspectedthelocationwherethecompetitionistobeheldandtheequipmenttobeusedandthatbotharesafeandreasonablysuitedfortheirintendedpurposes.

Inaddition,the (allsponsors/hostchapter)willnotberesponsiblefortheftordamagetoanypersonalproperty,tools,orequipmentbefore,during,oraftertheevent.

Therefore,theundersignedherebyvoluntarilyreleases,waives,discharges,andcovenant’snottosuethe (allsponsors) ,itsofficers,directors,employees,oragentsallforpurposeshereinreferredtoasReleases,fromallliabilitytotheundersigned,hispersonalrepresentative,assigns,heirs,andnextofkinforalllossordamageandanyclaimordemandstherefore,onaccountofinjurytothepersonorpropertyorresultingindeathoftheundersigned,whethercausedbythenegligenceoftheReleaseeorotherwise,fromparticipationintheeventreferredtoabove.

Competitor’sSignature Date

ACFchapter / sponsor’sSignature

hold harmless aGreements WaiVer of liability / and aGreement of indemnity

5 6

American Culinary Federation Salon Competition Agreement Form

____ AstheUndersignedCompetitor,IagreetocomplywiththeAmericanCulinaryFederation(“ACF”)CompetitionManual,andwithallapplicableACFPoliciesandProcedures.

____ I,theUndersignedCompetitor,understandthatalljudgeshavebeenscreenedandselectedbyACF,andthatalldecisionsandscoringarefinalandcannotbechanged,alteredorretractedinanyway.

____ Byenteringthiscompetition,Iherebyagreetorelease,discharge,andholdharmlessACF,itsofficers,directors,members,agents,andemployees,fromanyclaims,losses,anddamagesarisingoutofmyparticipationinthiscompetitionandrelatedpublicity.

____ IherebygrantpermissiontoACF,basedonadequateconsideration,topublish,copyright,andotherwiseuseforACF’spurposesofpromotingthecompetition,myname,likeness,image,speech,andbiographicalinformationofandrelatedtomeinanymannerormedium.Iacknowledgethatmyparticipationinthecompetitionisvoluntary.IalsounderstandthatIwillreceivenocompensationfromACFfortheforegoinglicense.

____ IhavecarefullyreadthisAgreement,andIunderstandallofitsterms.Iamsigningvoluntarilyandwithfullknowledgeofitslegalconsequence.

Competitor’sSignature ACFMemberNumber

PrintName

Date

Competition aGreement form

5 7

Anycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritique.Thisisnotaforumtodisputethescoringofanindividualorateam.Thiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee.

Inaddition,remarksshouldbebalancedinrelationtothecurrentguidelinesand,withthoughtfulness,providearemedialsuggestiontotheissueyouhaveinquestion.

your comments should be addressed to AmericanCulinaryFederationAttn:Competitions&AwardsAdministrator180CenterPlaceWaySt.AugustineFL32095

Name:

Address:

City: State: Zip:

NameofShow:

ACFHostChapter:

DateofEvent: ShowChair:

Category:

Judging team: (PleasecircletheFloorJudge) LeadJudge Judge2

Judge3 Judge4

event facilityWereallfacilitiesasindicatedinthecompetitionmanualprovided? YesNo

Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea? YesNo

floor JudgeWereyoucheckedinandyouringredientsinspected? YesNo

Didthefloorjudgeexplaintoyouthelocationofyourcookingarea,thetimetomovein,andthe startandfinishtimesforyourcompetitionslot? YesNo

Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual? YesNo

Duringthecritique,didthefloorjudgeprovide,inacourteousandinformativemanner,thepoints thatheorshethoughtwerelackinginyourperformance,anddidthefloorjudgeoffer suggestionsorremediesforthis? YesNo

lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethe beginningofthecompetition? YesNo

Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities?YesNo

Competitor / CoaCh CritiQue of JudGes

5 8

Didthetastingpanelassistthefloorjudgewithsomeoftheduties? YesNo

Wasthecritiqueattendedbyallthejudges? YesNo

tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanner,anddid thejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding? YesNo

Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhat benefitcouldbeachieved? YesNo

Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeit tothenextlevel? YesNo

Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimprovefor futurecompetitions? YesNo

additional Comments:

5 9

ThisreportistobefiledbythechairofanACF-CertifiedCulinaryShowwithintwoweeksofthecloseoftheshow.

Incompletingthereport,thechairshouldbethorough,specific,andhelpfulwithcommentsontheperformanceofthehostchapter,membersofthejudge’spanel,andthenationalofficeaswell.

General informationShowChair:

HostChapter:

ShowSite /Name:

ShowDates:

JudGe’s panel(Brieflydescribetheworkofthemembersofthejudgespanel.Youmaycommentontheirpunctuality,thoroughnessduringthejudging,andavailabilityforcritiques.)

host Chapter(Brieflydescribethehostchapter’ssupportintheproductionoftheshow.Youmaymakerecommendations/suggestionsforotherchapters,particularlyinareaswhereyourchapterwassuccessful.)

General Comments(Addanyspecificcommentsyouhaveregardingthisshownotnotedelsewhere.YoumayalsodrawonspecificsaboutthisshowtoillustrateasuggestionyoumayhaveforACFcertifiedculinaryshowsingeneral.)

Signature Date

shoW Chair eValuation report

6 0

Thisreportistobefiledbytheheadofthejudges’panelofanACF-certifiedculinaryshowwithintwoweeksofthecloseoftheshow.Incompletingthereport,thechairshouldbethorough,specific,andhelpfulwithcommentsontheperformanceofthehostchapter,theshowchair,andthenationaloffice.

General information

LeadJudge:

HostChapter:

ShowSite/Name:

ShowDates:

shoW administrationBrieflydescribetheadministrationoftheshow,i.e.,howsmoothlydiditrun?Youmaycommenton:theconditionofthesiteanditssuitability;howorderlywassetup;werealltheproperformsprovidedtothejudges’panel;andwerecritiquesheldinanorderlyfashion.

protoColBrieflydescribethehostchapter’sadherencetocorrectprotocol.Youmaycommenton:hospitalityservices,includingtransportation,accommodations,andmeals;attentiontoreimbursementofexpenses;andassistanceprovidedduringtheshow.

General CommentsAddanyspecificcommentsyouhaveregardingthisshownotnotedelsewhere.YoumayalsodrawonspecificsaboutthisshowtoillustrateasuggestionyoumayhaveforACF-certifiedculinaryshowsingeneral.

Signature Date

lead JudGe eValuation report

6 1

Cold food sCore sheet[CAtEGORIES A, b, C1 ANd C2]

Show: Exhibit/Competitor#

Date: Category#

Criteria possible points actual points

presentation• OverallLookandEyeAppealofDisplay(0-10)• Innovation(0-10)• GlazingTechnique(0-5)

0-25

Composition• HarmonyofFlavorsandColors(0-10)• Practicalityofthemenu(0-10)• NutritionalBalance(0-5)

0-25

Craftsmanship /Quality of Work• ProperPreparation(0-15)• QualityandMasteryofTechniquesandSkills(0-20)

0-35

serving arrangement and portion• PortionSizeandProperWeights(0-5)• Serviceability(0-10)

0-15

total 100

Judge’s Guideline for standards90-99.99points Gold

80-89.99points Silver

70-79.99points Bronze

69.99andbelow Certificate

Comments:

Judge’sSignature PrintedName

Exhibit/Competitor#

6 2

Cold food sCore sheet [CAtEGORIES C3 ANd C4 dECORAtEd CAKES]


Date: Category#


presentation• OverallLookandTheme(0-15)• StructuralDesign(0-10)

0-25

techniques• UseofVarietyofTechniquesandSkills(0-15)• Innovation(0-10)

0-25

Craftsmanship / Quality of Work• ApplicationofFinishofthecake(0-10)• KnowledgeandSkillLevel(0-20)• QualityandMasteryoftheExecutionofTechniques(0-20)

0-50

total 100





Comments:


Exhibit/Competitor#

6 3

Cold food sCore sheet[CAtEGORy C5 bREAd dISPLAy]


Date: Category#


presentation• OverallLookandEyeAppeal(0-15)• RequiredElements(absenceoffoodlacquer)(0-10)

0-25

Composition• HarmonyandCompatibilityofIngredients(0-10)• VarietyofTechniques(0-10)• NutritionalConsideration/PortionandServingSize(0-5)

0-25

Craftsmanship /Quality of Work• BakedCorrectlyandTexture(0-10)• KnowledgeandSkillLevelofBreadProduction(0-10)• QualityandMasteryoftheExecutionofTechniquesandSkills(0-30)

0-50

total 100





Comments:


Exhibit/Competitor#

6 4

shoW pieCe sCore sheet [CAtEGORy d]


Date: Category#

ShowPieceDescription(IfNecessary)


presentation• OverallLookandEyeAppeal(0-10)• Scale,Proportion,andPracticality(0-10)• AdheretotheRequirements(basesize,supports,etc.)(0-5)

0-25

artistic achievement• ArtisticBeautyandAppeal(0-10)• HarmonyofColorandStructureandDisplaysContrastandDepth(0-15)

0-25

Craftsmanship / Quality of Work• UseofaVarietyofTechniques(0-10)• DisplaysaHighDegreeofKnowledgeintheMedium(0-10)

• QualityandMasteryoftheExecutionofTechniquesandSkills(0-25)

• Innovation(0-5)

0-50

total 100





Comments:


Exhibit/Competitor#

6 5

liVe aCtion shoWpieCe sCore sheet[CAtEGORy E]

Competitor:

Show: Date:

Menu/Item:


organization / mise en place• Sanitation/Workhabits(0-5)• Utilization/OrganizationofIngredientsandMiseenPlace(0-10)

• AdheretotheRequirementsandallottedtime(0-5)

0-25

presentation• OverallLookandEyeAppeal(0-10)• Scale,Proportion,andPracticality(0-10)• HarmonyofColorandStructureanddisplaysContrastandDepth(0-5)

0-25

Craftsmanship /Quality of Work• UseofaVarietyofTechniques(0-10)• DisplaysaHighDegreeofKnowledgeintheMedium(0-10)

• QualityandMasteryoftheExecutionofTechniquesandSkills(0-25)

• Innovation(0-5)

0-50

total 100





Comments:


6 6

hot food KitChen floor sCore sheet [CAtEGORy F , FP, FmH, G, ANd w]

Competitor: Category

Show: Date:

Kitchen / floor evaluation (0-40 points)


Sanitation/FoodHandling 0-5

MiseenPlace/Organization 0-5

CulinaryandCookingTechniquesandProperExecution 0-15

ProperUtilizationofIngredients 0-5

Timing/WorkFlow(1pointdeductionforeachminutelate) 0-10

total 40

Judge’s Guideline for standards36-40points Gold

32-35points Silver

28-31points Bronze

Comments:


6 7

hot food tastinG sCore sheet [CAtEGORy F , FP, FmH, G, ANd w]

Competitor: Category

Show: Date:

Criteria possible points 1st 2nd 3rd 4th

serving methods and presentation(Freshandcolorful,easytoeat,closelyplaceditemsformaintainingtemperature,hot/coldservingplate,stylisticbutpractical)

0-5

portion size and nutritional balance(35:65balanceofproteinandcarbohydrate.Weightboundarywithinthetoleranceoftotalmeal.Nutritionalbreakdownsupplied)

0-5

Creativity, menu and ingredient Compatibility(Dotherecipeingredientscomplementeachotherincolor,flavor,andtexture?Aretheingredientsbalancedinsizeandamounts?)

0-15

flavor, taste, texture and doneness(Dothespecifiedmajoringredientscarrythedominantflavors?Dothecomponentsfittogether?Arethetemperaturescorrect?Dothetexturesreflectthecookingtechnique?Isthesaucethecorrectflavorforthemeat/fishandisitthecorrectconsistencyandsmooth?)

0-35

total 60

Judge’s Guideline for standards54-60points Gold Subtotal

48-53points Silver /NumberofCourses

42-47points Bronze =Service/TastingScore

Comments

Course1:

Course2:

Course3:

Course4:


6 8

hot food tally sCore sheet [CAtEGORy F , FP, FmH, G, w]

Competitor:

Show: Date:

Verification signatures

ScoresCompiled

ScoresReviewedByLeadJudge

PrintedSignature

Kitchen / floor scores

Judge1 0-40

Judge2 0-40

Judge3 0-40

Judge4 0-40

Judge5 0-40

subtotal

NumberofJudges

FinalKitchen/FloorScore

FinalKitchen/FloorScore

+FinalService/TastingScore

=FinalScore(0-100Points)

service / tasting scores

Judge6 0-60

Judge7 0-60

Judge8 0-60

Judge9 0-60

Judge10 0-60

subtotal

NumberofJudges

FinalService/TastingScore





award / medal

6 9

iCe CarVinG sCore sheet [CAtEGORy Hd ANd H]

Competitor: Team:

Show: Date:

Carving:


artistic achievement / strength of design 0-25

Craftsmanship and Work involved• Detail,Precision,andStrongLines(0-10)• Proportion,Symmetry,Uniformity,andDepth(0-10)• Safety(0-5)

0-25

finished appearance• BeautyandEyeAppeal(0-15)• FreeofCracks,Chips,ExcessSlush,andTemplatePaper(0-10)

0-25

originality and degree of difficulty• UniquenessandNewDesign(0-10)• DifficultytoProduceandUseofDifferentTechniques(0-15)

0-25

total 100

Note:Firstsafetyviolationwillresultinaverbalwarning.Secondviolationwillresultindisqualification.





Comments:


7 0

hot food CooKinG and patisserie - taste based sCore sheet[CAtEGORIES KC, KP, KG, ANd w]

Competitor:

Show: Date:

Menu/Item:


organization• Sanitation/Workhabits(0-10)• Utilizationofingredients(0-10)• Useofallottedtime(0-5),1pointdeductionforeachminutelate)

0-25

Cooking skills and Culinary techniques• Creativity,skills,craftsmanship(0-15)• Servingandportionsize(0-10)

0-25

taste• Flavorandtexture(0-30)• Ingredientcompatibilityandnutritionalbalance(0-10)• ServingMethodandPresentation(0-10)

0-50

total 100





Comments:


71

JudGe’s summary sCore sheet

HostChapter:

ShowDates:

Competitor name Category Judge 1

Judge 2

Judge 3

Judge 4

Judge 5

total points

average points medal

JudgesVerificationSignatures

LeadJudge’sSignature PrintedName





ThisPageisIntentionallyLeftBlank.

7 3

Competition aGreement form

american Culinary federation Competition agreement form

I,theUndersignedCompetitor,understandthatalljudgeshavebeenscreenedandselectedbytheAmericanCulinaryFederationandthatalldecisionsandscoringisfinalandcannotbechanged,alteredorretractedinanyway.

AstheUndersignedCompetitor,Iunderstand,asstipulatedintheACFCompetitionManual,thatIhavearighttofileacomplaintifIfeelanACF-certifiedjudgehasviolatedanyoftherules/guidelinesoranethicalorunjustdecisionbytheJudgingPanelhastakenplace.

I,theUndersignedCompetitor,understandthatifIhaveagrievanceoracomplaintwiththeJudge’sPanelIneedtofirstseekaresolutionwiththeChairmanoftheJudgesofthisCulinarySalon.Ifaresolutionisnotbeenreached,IunderstandIamrequiredfollowtheproperprocedure:

1. SubmitanOfficialComplainttotheRegionalCommitteeCompetitionChairwithin15daysoftheconclusionoftheCulinarySalon.

I,theUndersignedCompetitor,havereadthisentireAgreementandIfullyunderstandthatitismyresponsibilitytorepresentmyselfintheOfficialComplaint/Grievanceprocess.

Competitor’sSignature

ACFMemberNumber(IfApplicable)

PrintName Date

ACF PROFESSIONAL Culinary Competition manual...• Bread and butter are not judged on buffet...

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Transcript of ACF PROFESSIONAL Culinary Competition manual...• Bread and butter are not judged on buffet...