acf professional culinary competition manual · acf professional competition manual revised october...

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

CulinaryCompetit ion manual

R E v I S E d A u g u S t 2 0 1 3

ACF PROFESSIONALc u l i n a r y c o m p e t i t i o n m a n u a lR E v I S E d A u g u S t 2 0 1 3

Summary of Changes for august 2013 revision

Page 03 A-6 Portion Update

Summary of Changes for october 2012 revision

Page 04 B-3 New dish requirement

Summary of Changes for December 2010 revision

Page 12 Community storeroom products list updatedPage 32 ClarifiedjudgeprerequisiteforACFCulinaryTeamUSA

Chap ter i ............ pg 2 GOALS, ORGANIZATION AND OBJECTIVES

Chap ter 2 ........... pgs 3-19 TRADITIONAL COmpETITION

CATEGORIES (pROfESSIONAL)

• CategoryACooking

• CategoryBCooking

• CategoryCPatisserie/Confectionery

• CategoryDShowpiece

• CategoryELive-ActionShowpieces

• CategoryFHotFood—Professional

• CategoryGEdibleColdFood

• CategoryHIceCarving

Chap ter 3 ........... pgs 20-23 CONTEmpORARY COOKING

CATEGORIES (pROfESSIONAL)

• CategoryKHotFoodCooking

• CategoryPPractical&ContemporaryPatisserie

Chap ter 4 ........... pgs 24-27 COmpETITION ORGANIZATION

Chap ter 5 ........... pgs 28-31 COmpETITION SCORING AND CRITIquES

Chap ter 6 ........... pg 32 AWARDS

• CulinaryCompetitionMedals

• CertificatesofParticipation

Chap ter 7 ............ pgs 33-35 ACF-APPROVEDCULINARYJUDGE

pROGRAm

appenDix ................... pgs 36-56 • ScoreSheets

• Judge’sSummaryScoreSheet

• Competitor/CoachCritiqueofJudges

• CulinaryCompetitionApplication

• Judge’sLetterofCommitment

• ShowChairCompetitionChecklist

• ShowChairEvaluation

• LeadJudgeEvaluation

• WaiverofLiability

• ApplicationforACF-ApprovedCulinaryJudge

• ApprenticeJudgeCritique

table of ContentS

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

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

Goals of aCf approved Culinary Competitions

primary

• Tocontinuallyraisethestandardsofculinaryexcellenceandprofessionalism • Nurturethecreativityofindividualchefs • Provideashowcaseforindividualskills,techniquesandstyles • ProvideameansofearningACFcertificationpoints

Secondary

• Provideanarenatodemonstratethemutuallinkbetweentasteandhealth • Provideanexampleandinspirationforyoungprofessionals

These goals are accomplished by:

primary

• Maintainingestablishedculinarystandards • Promotingcamaraderieandeducationalopportunitiesamongculinaryprofessionals • Actingasastagingareafordevelopmentofculinaryconcepts

Secondary

• Fosteringthedevelopmentofcutting-edgepresentations • Nurturingfutureleadersofculinary,bakingandpastry • Providingrewardsofrecognition

purpose of the Culinary Competition manual

• Toensureanationwide,uniformstandardandcriteriaforthejudgingofculinarycompetitions • Toclearlypresentthecriteriaforallcategoriesofculinary,bakingandpastrycompetition • Toprovidegeneralcompetitionguidelinesforcompetitorsandjudges

Chapter 1g O A L S , O R g A N I z A t I O N & O b j E C t I v E S


Category a — Cooking, professional, individual

• Showplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate.• Thecompetitormustdemonstrateatleasttwoproteinitems,twogarnishes,onesaladandtheappropriatesauce.

• Musthaveadescriptionormenuofplatterwithoutanameorpropertyaffiliation.

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

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

saucesandgarnishesA-6 Eightvarietiesandsixportionsoftapasorfingerfoods,hotorcold,orcombinationofhotand

cold—mustbepresentedcold

General Guidelines for Category a

Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandjudgeswhowillevaluatethem.

• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues.

• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.

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

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

• Propercolor,presentationandflavorcombinationsshouldbedisplayed.• Demonstrateclean,crispworkmanship.

Chapter 2t R A d I t I O N A L C O m P E t I t I O N C A t E g O R I E S


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

Category b — Cooking, professional, individual

• Musthaveadescriptionormenuofplatter,nonameorpropertyaffiliation

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

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

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

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

General Guidelines for Category b

Thefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.


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

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



• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudging iscompleted.

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

Category C — patisserie/Confectionery, professional, individual

• Allrequirementsmustbedisplayed. • Allexhibitedpiecesmustbemadeofediblematerials.

[Select one]

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

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

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

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

canbeusedforgumpasteflowersonly. • Nodummycakesarepermitted.


General Guidelines for Category C


• Ingredientsandgarnishesshouldharmonize.• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethods shouldbeapplied.

• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughout thedisplay.

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

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

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

• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.

Category D — Showpieces, professional, individual

Exhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart.

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

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


General Guidelines for Category D


• Ingredientsandgarnishesshouldharmonize.• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughout thedisplay.

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

• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject.

Category e – live action Showpieces, professional, individual

• Allworkmustbedoneon-sitebythecompetitor.• Allworkmustbedisplayedonanacceptablefoodsurface.

e-1 fruit / Vegetable Carving mystery basket

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

e-2 Cake Decoration

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

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

• Cakesmaybeslicedforinspectiontoensurethatonlyediblecakesareused;however,cakeswillnotbetasted.

• Alldecorationmustbeedible.• Competitorsmaybringinanairbrush.


e-3 Decorative Centerpiece

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

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

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

• Chocolatecanbebroughtinchoppedorinpistoles.• Pastillageandgumpastecanbepremadeandbroughtin,butmustbekeptwhite.Anycoloringmustbedoneduringthecompetition.

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

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

e-4 Sugar Centerpiece

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

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

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

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

at tention organizers

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

•AkitchenisnotrequiredforcategoryE,howevereachcompetitormustbeprovidedwithone6' banquettableforworkingandone6'banquettablefordisplay.


General Guidelines for Category e


• Ingredientsandgarnishesshouldharmonize.• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughout thedisplay.

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

Category f — hot-food Competition, professional

Hot-foodcompetitionsarethoseeventsinwhichcompetitorscookandpresentfoodtobejudgedontasteaswellasexecutionofskillsandpresentation.

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

Ina“blind judging,”therearedifferentjudgestoevaluatethekitchenandtasting.

Inan“open”competition,alljudgeswillevaluateboththekitchenandtasting.

Itisexpectedthatchefcompetitorswilldressinfullprofessionalchef’swhites,includinghat,apron,scarfandkitchentowelsduringthecompetition.

Hot-foodcompetitionsthatmakeuseofthemysterybasketarethebestkindindeterminingtheskillsrequiredofchefsandcooks.


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

• Eachbasketshouldincludenolessthanthreeandnomorethanfivemainitems,mainitemsbeingmeat,fish,poultryorgame.

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

• Twoorthreevegetablesitemsandoneortwostarchitemsnotpresentinthekitchenstaplesshouldbeincluded.

• Itemssuitableforadessertshouldalsobeincludedifadessertisarequiredpartofthemenu.

procedure

1.Beforethecompetitionandduringthejudges’meeting,competitorswilldrawforstartingsequence andkitchenassignments.

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

3.Whilecompetitorsarewaitingtobegin,theyshouldbekeptawayfromthekitchenareasotheydo notgainanunfairadvantagebyseeingthecontentsofthemarketbasket.

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

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

7.Servingbeginswhenthefirstcompetitorreachesthethreehourandtwentyminutemark.Each competitorisallotteda40-minutewindowtoserveallcourses.

Kitchen Station requirements

Whileallcompetitorsmaybeworkinginthesamekitchen,eachmustbeprovidedwithhisorherownworkstation.Eachstationmustincludethefollowing:

• Adequateworktable• Four-to-six-burnerstovewithoven• Sinkwithrunningwater,maybeshared• Cuttingboards• Accesstorefrigerationandfreezerspace,maybeshared• Powersupply,fouroutletsperstation• Cubedice,icesupply• Genericwhitechinaplates,variousshapesandsizes(ifavailable)• Garbagereceptacles


• Hotandcoldwatersanitationstationinimmediatevicinity• Tomaintainsanitation,brooms,mops,papertowels,plasticwrap,foil,bleachandbuckets• Competitorisallowedtobringinanadditionalburnercookingunit• Measuringscaletobeavailabletocompetitors,measuringinouncesandpounds• Largeclockincompetitionareaforaccuratetimekeeping

Community Kitchen

Thecommunitykitchenshouldincludesmallappliances,suchasmeatslicers,pastamachines,foodprocessorsandblendersthatwillbesharedbyallcompetitors.Allcompetitorsmustreceiveanexactlistofitemsavailableinthecommunitykitchenatleasttwoweeksbeforethecompetition.

Judges’ Station requirements

Asmallroomorprivateareashouldbereservedforthetastingjudgeswiththefollowingitems

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

• Scorekeeperstoassistjudges• Anapprentice/runnertocleardirtydishes,refillwaterandreplacesilverwareandnapkins asneeded

apprentice

Intheeventthatapprenticesaremadeavailabletocompetitors,itisimportanttokeepinmindthattheyareastudentandaretobeofassistancetothecompetitorforbasicworkassignments.Toqualifyasanapprenticethepersonmustmeetthefollowingcriteria:

• BeacurrentACFStudentCulinarianMember• Beenrolledinanaccreditedpost-secondaryprogramorapprenticeshipprogram

Apprentices CAN • Helpsetupandteardown,andassistinplacementofingredientsandequipment • Placethingsintherefrigeratororfreezeranddeliverthefinishedplatestothejudges’table • Physicallyopentheovenandinsertorremoveproductsasinstructedbythechef • Usebasicknifeskills(peeling,dicingandcutting)inpreparationformiseenplace • Functionasatimekeepertoenablethecheftoremainontrack • Keepthechef’sequipmentwashedandstoredinasanitarymanner


Apprentices CANNOT• Physicallycombineanyoftheingredientsoncethemiseenplacestageiscompleted• Finishordecorateanyoftheplates

Note:Anapprenticeisnoteligibletoreceiveacompetitionmedalfortheirparticipation.

Community Storeroom

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

Innocaseshoulditemsinthemysterybasketduplicateitemsavailableinthecommunitystoreroom.

Minimummandatoryrequirementsareasfollows(localadditionsmaybemade):

Community Storeroom products [mandatory minimum required]

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

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

STAPLESActivedryyeastAll-purposeflour

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

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

MargarineMilkSourcream

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

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


DAIRYMilkHeavycreamUnsaltedbutterSourcreamYogurtRicottacheeseCreamcheeseTofuCremefraîcheEggsMargarine

FRUITS, PRODUCE, HERBS(Minimumoffiveseasonalfruits)OrangesLemonsLimesGrapefruitsVanillabeanFreshmint

CHOCOLATE PRODUCTSDarkchocolate—bittersweetMilkchocolateWhitechocolateCocoapowder

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

MISCELLANEOUS PASTRY STAPLESApricotjamRaspberryjamVegetableoil

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

pastry food Storeroom products [mandatory / minimum required]

organizer note

Sample Time Schedule for Category F:

Category f-1 — mystery basket , professional, individual

• Competitorswillpreparefourservingsofafour-coursemenuoftheirchoice.(Dessertcourse isoptional.)

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

•Servicewindowopensatthreehoursand20minutes.• Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmysterybasketitemsarepermitted.

• Ofthefourportionsprepared,threeareforjudgestasting,andoneisfordisplay/critique.

Setup

8:00 a.m.

8:45 a.m.

9:30 a.m.

receive basket / Start

menu due within 30 min

8:30 a.m.

9:15 a.m.

10:00 a.m.

Window opens

11:50 a.m.

12:35 p.m.

1:20 p.m.

Window Closes

12:30 p.m.

1:15 p.m.

2:00 p.m.

Cleanupends

1:00 p.m.

1:45 p.m.

2:30 p.m.

Competitor 1

Competitor 2

Competitor 3


Category f-2 — mystery basket , professional, two-man team

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

• Servicewindowopensat3hours,20minutes.• Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmysterybasketitemsarepermitted.

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

Category f-4 — nutri t ional hot food Challenge:

Thisuniquecompetitionformatisidealforstrengtheningtheestablishedalliancewitha registereddietitian.

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

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

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

• Ofthefourportionsprepared,threeareforjudgestasting,andoneisfordisplay/critique.

Category f-5 — pastry mystery basket , professional, individual• Competitorswillprepareone8”decoratedtorte/cake,anyshape,andfourportionseachofonehotandonecolddessert.

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

• Servicewindowopensat3hours,20minutes.• Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmysterybasketitemsarepermitted.

• Thetorte/cakeshouldbepresentedwhole.•Ofthefourportionspreparedofthehotandcolddesserts,threeareforjudgestastingandoneisfor display/critique. Category f / 6 pastry mystery basket , professional, two-man team

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


•Totaltimeforcompetitionisfourhours,notincludingset-upandclean-up.

•Themenumustbesubmitted/picked-upwithinfirst30minutes.Cookingmaybeginimmediatelyupon submissionofmenu.

•Theservicewindowopensatthreehoursand20minutes.

•Allitemsinthemysterybasketmustbeutilizedinthemenu.Nosubstitutionsofmystery-basketitems arepermitted.

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

•Theminimumheightoftheshowpieceis24”andmustincorporateastandtodisplaythecake.

•Cakeandshowpieceshouldbeinharmony.

•Ofthefourportionspreparedofthehotandcolddesserts,threeareforjudgestastingandone isfordisplay/critique.

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

•Competitorscanbringcookedsugaroftheirchoice.Pre-cookedsugarsandpistolesareallowedonly forthepurposeofpullingandblowing.

•Chocolatecanbebroughtinchoppedorinpistoles.

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

•Teamsmaybringindecorativeplatterstodisplaytheassignment.

•Teamsmaybringinahousehold-size(small)microwave.

•Pre-warmingthesugarand/orchocolatetemperinginthestagingareaispermitted.

General Guidelines for Category f


• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.


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


Category G — edible Cold food, professional, individual

Theconceptofanediblecold-fooddisplaydemands,inessence,thesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment.

• Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolled andproctored.

• Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines.

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

Competitor requirements

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

Pastry—Onebuffetplatter,eighttotenportionsofeachvarietywithconfectioneryordessertswiththeme. Theplattermustconsistofaminimumofsixvarieties.

Day one Schedule

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

Day two Schedule

• Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime


Category h — ice Carving, professional

Icecarvingisanexcitingcategorywhereculinariansandartistsmingle.Therearefourdifferent sub-categories,dependingonthenumberofcarversandtheamountoficetobecarved:

Category h-1 — Single block individual freestyle

• Oneman,oneblock,threehours

Category h-2 — multiple block, two-man team freestyle

• Two-manteam,threeblocks,threehours

Category h-3 — multiple block, three-man team freestyle

• Three-manteam,fiveblocks,threehours

Category h-4 — exhibit ion Carving

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

General Guidelines

• Exhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectators.Afirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudges.Competitorswhoreceiveasecondwarningwillbedisqualified.

• Allcompetitioniceistobecarvedonthepremises,withinaspecifiedtimelimit,andonlybythecompetitorwhoenteredthecategory.

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

• Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48”x48”andhaveadequatestabilityandbraces.

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

plat forms for Carving

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

• Eachcarverwillneedaminimumoftwopallets,coveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether.

• Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneously.Sincemostcompetitionshavebothsingleandteamevents,thisshouldbethestandard.

• Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooring;plasticsheetingonflooringisdangerousandthusnotacceptable.

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


• Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater.• Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart.

lighting

• Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators.

Drainage

• Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident.

• Theshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloor.Assistantswillcleartheareaofanyicedebrisandkeeptheareaclean.

Judges panel

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

• Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawards,butshouldnotbepartoftheofficialscore.

• Theleadjudgeshouldbeindicatedonthescoresheets;heorsheshouldbeaccomplishedinthefieldoficecarving.

• Themembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudging.ThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions.

Displaysarejudgedinfourareas,eachworthapossible10points:

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

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

Safety Guidelines

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


authorized ice Carving tools

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

Show organizer’s responsibili t ies

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

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

• Arrangeforpersonneltoemceetheevent,talktotheaudience;provideanofficialtimeclockvisibletoallcompetitors,propersignageforthecompetitorsandtheirestablishment,aswellasascoreboardtopostthecompetitorsfinalscores.

• Providestafftoassistthejudgesintotaling,averagingscores,preferablywithcalculatorsorcomputerstoensureaccuracy.

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

*Power tools only.

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

Category K — practical and Contemporary hot-food Cooking, professional, individual

• Competitorswillfabricateandpreparefourportionsofafinishedproductbasedonthefollowingmaincoursecategories.

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

• Ofthefourportionsprepared,threeareforjudges’tastingandoneisfordisplay/critique.

K-1—rock Cornish Game hen, Chicken or Duck

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

K-2—bone-in pork loin

•Fabricateandcooktospecification.Otherporkcutsmaybeincludedinthedish.

K-3—bone-in Veal loin or rack

•Fabricateeitherchoiceandcooktospecification.Othervealcutsmaybeincludedinthedish.Chine boneonlymayberemovedfromtherackbeforethecompetition.

K-4—bone-in lamb loin or rack

•Fabricateeitherchoiceandcooktospecification.Otherlambcutsmaybeincludedinthedish.Chinebone onlymayberemovedfromtherackbeforethecompetition.

K-5— Game birds

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

K-6—bone-in Game

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

K-7— Whole rabbit

•Fabricateandcooktorecipespecifications,usingthelegandatleastoneothercut.

K-8—live lobster

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

K-9—fish

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

Chapter 3C O N t E m P O R A R y C O m P E t I t I O N g u I d E L I N E S


General Guidelines for Category K

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

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

• Vegetablescanbepeeledandsaladsmaybecleanedandwashed,butnotcutorshapedinanyform;beansmaybepre-soaked.

• Nofinishedsoupsorsaucesareallowed.However,basicstocksmaybebroughtin.Noclarifiedconsommésareallowed.

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

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

• Competitorsmustbringtheirownfood,tools,cookwareandchina.

Category p - practical and Contemporary patisserie, professional, individual

p-1 — hot / Warm Desser t

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


p-2 — Composed Cold Desser t

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


General Guidelines for Category p

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

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


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

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

• Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted.

Kitchen Station requirements

Whileallcompetitorsmaybeworkinginthesamekitchen,eachmustbeprovidedwithhisorherownworkstation.Eachstationmustincludethefollowing:

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

Judges’ table requirements

JudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchen.Theywillneedthefollowingitems:

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


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

• Scorekeeperstoassistjudges• Anapprentice/runnertocleardirtydishes,refillwaterandreplacesilverwareandnapkinsasneeded

organizer note

Sample Time Schedule for Category K:

Category W — Customized Wildcard Category

Chapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapproval.AnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEH’sareawarded.

Thestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetition,andmustbesubmittedafullfourmonthsbeforethecompetition.Thedescriptionmustincludethefollowinginformation:

• Indicatewhetheranindividualorteamcategory;ifateamcategory,indicatehowmany teammembers

• Numberofportions• Numberofcourses• Timeframe• Useofanyspecialorrequiredingredients

Note:Foracustomizedindividualcategory,competitorsarerequiredtoprepareatleastfourportionsofafourcoursemenu.Foracustomizedteamcategory,teamsmustprepareaminimumofeightportionsofafourcoursemenu.

Setup

8:00 a.m.

8:15 a.m.

8:30 a.m.

8:45 a.m.

9:00 a.m.

Start

8:15 a.m.

8:30 a.m.

8:45 a.m.

9:00 a.m.

9:15 a.m.

Window opens

9:15 a.m.

9:30 a.m.

9:45 a.m.

10:00 a.m.

10:15 a.m.

Window Closes

9:25 a.m.

9:40 a.m.

9:55 a.m.

10:10 a.m.

10:25 a.m.

Cleanupends

9:40 a.m.

9:55 a.m.

10:10 a.m.

10:25 a.m.

10:40 a.m.

Competitor 1

Competitor 2

Competitor 3

Competitor 4

Competitor 5


ACFapprovesapproximately100culinarycompetitionseachyear,rangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors.

AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitions.Thissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements.

ForACFtosanctionaculinarycompetition,thenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandards.Inaddition,theapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition.

TohaveaculinarycompetitionsanctionedbyACF,therearethreebasiccriteriathatmustbemet:

1.ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding.

2.Thecompetitionmustadheretotheguidelinesasdescribedinthismanual,includingcategoryrequirements,awardsystemandjudgingcriteria.

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

Therearefivephasestoplanningandhostingasuccessfulcompetition.Theyare:

phase one: pre-planning

Hostingacompetitionisafunandexcitingopportunity,butittakesplanningandteamworktomakeithappen.Herearesomethingsyourchapterneedstoconsider:

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

Chapter 4C O m P E t I t I O N O R g A N I z A t I O N


phase two: application process

Great!Yourchapteriscommittedtohostingacompetition,nowit’stimetostarttheapplicationprocess.

Step 1—SubmitcompletedapplicationpackagetoACF’snationalofficeatleastfour monthspriortothefirstdayofthecompetition.Acompletedapplicationpackageincludes:

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

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

priortocompetitionwillincuranadditional$100rush-fee.)

Step 2–Oncethecompletedpackageisreceivedandverifiedbythenationaloffice,thecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge.

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

Ifthecompetitionisnotapproved,anexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas.

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

phase three: planning and organization process

TheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccess,fromtheplanningstagesthroughtheawardingofmedals.

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

Judges protocol –Judgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshow.Itisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecovered.Itisanticipatedthefollowingexpenseswillbecovered: • Lodgingaccommodations,ifneeded • Meals • Transportation • Mileagereimbursement • Stipends,ifapplicable

Theprotocollettermustincludethefollowinginformation:

• Maincontactinformation• Whatexpensesarecovered,bespecific• Howexpenseswillbehandledorreimbursed


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

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

Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem.

Chapter President

• Overallresponsibilityforconductofthecompetitionandactionsofthechapter• Signsapplication/authorizeschaptersponsorship• Determinesformatandextentofcompetitionandchapterabilitytosupport• Appoints/directstheshowchair• Ensurespost-competitionfollow-up• Awardpayment/presentations• Judgestravel/perdiempayments• Facilityinvoices/billspaid

Show Chair

• Reportstochapterpresident• Mainpointofcontactinternallyandexternally• Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition

• Appoints/directsassistants,asnecessary

Ki tchen manager

• Reportstoshowchair• Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupport thecompetition

• Mainkitchenareasafetysupervisor• Arrangesfirewatchesandotherfacilitysafetyrequirements• Monitorsandrefreshesjudges’tastingequipmentandrefreshments

Protocol manager

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

market ing and Publ ici t y Assis tant

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


Awards and Scor ing Assis tant

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

• Tracksawardsandensuresrecipientsreceivetheminatimelymanner.

phase four – Competition Day

Thedayofthecompetitionhasfinallyarrived,andit’stimetoputallyourplansintoaction!Thisisalsothebusiestdayfortheshowchair,sohereareafewthingstoremember:

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

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

phase five – follow-up

Finishingstrongisimportant!Compilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodoso.Thefollowingitemsmustbeincludedinthereturnpackage:

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

• Unusedmedalsandcertificates.(Unusedmedalsmustbereturnedaftereachcompetition,donotholdontoforfuturecompetitions.)

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


Chapter 5C O m P E t I t I O N S C O R I N g & C R I t I q u E S

Inculinarycompetitions,thereispreparationofthedisplayandscoring,butitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitions.Therearetwoareasofassessment:thecritiqueandthescore.

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

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

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

Thesecondareaofassessmentisthescoring.Asthejudges’panelreviewsadisplay,pointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplay.UndernocircumstanceswillNon-ACF Approved Judgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitors.OnlytheapprovedACFJudgesscoreswillcountasthecompetitor’sfinalscoresofthatcompetition.ThentheACFNationalOfficewillrevieweachcompetitor’sscoreswhentheyarriveandwillverifythisprocesswasupheld,ifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetaken.Basedonapossible40points,displaysareawardedgold,silverorbronzemedals.

TheACFscoringpointscaleis:

Gold medal 36-40points

Silver medal 32-35.99points

Bronze medal28-31.99points

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

ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevels.IfthecompetitorisamemberoftheACF,apermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice.

assessment for Categories a, b, C2&3, G

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

Displaysinthesecategoriesarescoredinspecificareas:

presentation and layout — 5 points

• Dishesshouldbeappetizingandtastefullypleasingtotheeye.• Theyshouldshownobeadsorunevenaspic.• Slicesshouldbemoderate,portionscorrectlycalculatedandeasilyaccessible.


Glazing — 5 points • Aspicusedshouldrefertotheproduct. • Glazingworkshouldbecleanandfreeofdefects.

Composit ion and harmony of ingredients — 10 points

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

Correct preparation and Craf tsmanship — 15 points

• Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation.• Preparationsmustdisplaymasteryofbasicskills,chosenjelliesandapplicationofcookingmethods.

Serving methods and por tions — 5 points

• Simpleandpractical,cleanandcarefulservingwithnofuss,noover-elaborateorimpracticalgarnishing,andplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant.

assessment for Category D

CategoryDentries(showpieces)shoulddisplaymorecreativitythanpractically,butmustalsoconformtocertainstandards.Showpiecesarejudgedinthreeareas:

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

assessment for Category f, G

ThedynamicsofjudgingcategoryF,hot-foodcompetition,arequitedifferentfromthosewhenjudgingothercategories.

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

Kitchen / floor evaluation — (40 possible points)

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


Floor judges evaluate the following:

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

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

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

ButcheryandBoningSkills—Efficientandprofitableremovalofmuscleorfishfromaboneisencouraged.Sinewand/orfatremovalandcorrecttyingmethodswillbeevaluated.

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

Timing—Menuitemsshouldnotbeheldtoolong.Considerwhetherornotmeatshavethetimetorest.Servewithinthefive-minutewindow.

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

Service / tasting evaluation — (60 possible points)

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

Tasting judges evaluate the following:

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


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

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

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

IngredientCompatibility—Ingredientcolorsshouldharmonize.Ingredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmony.Haveanyoftheingredientsbeenduplicated?

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

assessment for Categories K and p/1, p/2

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

Eachoftheseareasisfurtherdividedintotwoorthreespecificareas,whicharescoredindividually.Thetotalpossiblepointsare40,ona40-pointscale.

organization — (10 possible points)

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

Cooking Skills and Culinary techniques — (10 possible points)

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

taste — (20 possible points)

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


Chapter 6A w A R d S

OfficialACFculinarycompetitionmedalsmustbeawardedtocompetitorsparticipatinginan ACF-sanctionedcompetition.Thehostchapterforthecompetitionisexpectedtopurchaseand presentthemedalstocompetitors.

Medalsareavailableatthegold,silver,andbronzelevelsforbothprofessionalandstudentcompetitors.Eachmedalincludesacorrespondingmedalcertificate.ThesemedalscanapplytowardACFcertification.

Scoringcriteriaareasfollows:

Gold 36-40points

Silver 32-35.99points

Bronze28-31.99points

Certificateofparticipation—Thesecertificatesarepresentedtocompetitorswhodonotqualifyforamedal.Forcompetitorstoreceivepoints/hourstowardcertification,anofficialACFCertificateofParticipationmustbeused.

medal policy

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

Medalsmustbereturnedwithin30daysofcompetitiondate.Ifmedalsarenotreturnedintimelyfashion,thenbalanceduewillbebilledtothecreditcardusedtomaketheinitialdeposit.

Returnedmedalswillbeprocessedasareturnorder.Ifabalanceisowed,thenthecreditcardusedfortheinitialdepositwillbeprocessedfortheamountdue.Ifacreditisdue,thenarefundwillbeprocessed.


Chapter 7A C F A P P R O v E d C u L I N A R y j u d g E P R O g R A m

TheACF-approvedculinaryjudgeprogramwasestablishedtoprovideanationwidepoolofqualifiedjudgesforculinarycompetitions.Definitiveprerequisitesforapprovalhavebeenestablishedalongwithcriteriatoensurequalificationsaremaintained.

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

Thescreeningprocedureandselectionprocessforculinaryjudgesmust,therefore,ensureonlyindividualswithimpeccablequalificationsareselected.Astheculinaryprofessionisconstantlyupdatingitstrendsandstandards,asystemmustalsobeinplacetoensurethosewhojudgeremaincurrentinanevolvingworld.

Selection procedure

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

prerequisites

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

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

Judging training / experience Criteria

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

• Attendthejudges’trainingseminarofferedatthenationalconventionand/orregionalconferences

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


apprentice Judge Critiques

Theleadjudgewillevaluatetheapprenticejudgeintheareasofculinaryknowledge,professionalism,judgmentandcommunicationskills.UndernocircumstanceswillNon-ACF Approved Judges havetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitors.OnlytheapprovedACFJudgesscoreswillcountasthecompetitor’sfinalscoresofthatcompetition.ThentheACFNationalOfficewillrevieweachcompetitor’sscoreswhentheyarriveandwillverifythisprocesswasupheld,ifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetaken.AformalcritiquewillbeforwardedtotheEventsManagementdepartmentandplacedintheapplicants’file.Itistheresponsibilityoftheapprenticejudgetomakesurethecritiqueissenttoandreceivedbythenationaloffice.Leadjudgesareexpectedtoout-briefapprenticejudgesfollowingacompetition,butthecontentsofthewrittencritiquewillbeconsideredprivilegedinformationreleasableonlytotheculinarycompetitioncommittee.

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

maintaining Currency

InkeepingwithACFpoliciesandproceduresapprovedjudgeswillbeappointedbytheculinarycompetitioncommitteefortwocalendaryearsatatime.Inorderforajudgetobeeligiblefor re-appointmenthe/shemustmeetthefollowingcriteria:

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

AnannualauditofjudgeswillbeconductedbytheEventsManagementdepartmenttoverifytheabovecriteriaaremet.TheresultsofthisauditwillbesubmittedtotheCulinaryCompetitionCommitteeforreview.Thecommitteewilldeterminereappointmentandremovalofanyjudges.

ServingasanexaminerfortheCMCtestorjudgingWACS-sanctionedcompetitionsfulfillsthisrequirement.

Judges’ Commitments to Competitions

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


Dress Code

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

ethical Code of Conduct

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

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

filing a formal complaint against a Judge

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

Whenaformalcomplaintisreceived,acopywillbeforwardedtothechairoftheculinarycompetitioncommitteeforreviewandaction.Ifnecessary,afullcommitteemeetingorconferencecallwillbescheduledtodiscusstheconcernsraisedandasuitableresponseformed.

CopiesofanycomplaintsandactionstakenagainstanACF-approvedjudgewillbekeptintherespectivejudge’sfile.


• ScoreSheets

• Judge’sSummaryScoreSheet

• Competitor/CoachCritiqueofJudges

• CulinaryCompetitionApplication

• Judge’sLetterofCommitment

• ShowChairEvaluation

• LeadJudgeEvaluation

• WaiverofLiability

• ApplicationforACF-ApprovedCulinaryJudge

• ApprenticeJudgeCritique

appenDix


ColD fooD SCore Sheet [CateGorieS a, b, C2&3, G]

SHOW: ______________________________________ EXHIBIT/COMPETITOR # ____________________________________

DATE: ________________________________________ CATEGORY # _______________________________________________

COMMENTS:

Criteria poSSible ptS. aCtual ptS.Presentat ion and Layout 0-5glazing 0-5Composi t ion and Harmony of Ingredients 0-10Correct Preperat ion and Craf tmanship 0-15Serving methods and Por t ion 0-5total 40

JuDGe’S GuiDeline for StanDarDS

36 - 40 PtS. gOLd

32 - 35.99 PtS. SILvER

28 - 31.99 PtS. bRONzE

______________________________________________________ _______________________________________________JUDGE’SSIGNATURE PRINTEDNAME

______________________________________________________EHIBIT/COMPETITOR#


ColD fooD SCore Sheet [CateGorieS C1 anD C4 DeCorateD CaKeS]

SHOW: EXHIBIT/COMPETITOR#

DATE: __________________________________________ CATEGORY#

COMMENTS:

Criteria poSSible ptS. aCtual ptS.Presentat ion and general Impression 0-10Evenness of Icing, glaze or Fondant 0-5use of var ious techniques 0-5Exactness of Sk il ls displayed 0-10Knowledge of Sk il ls displayed 0-10total 40


36 - 40 PtS. gOLd






ShoW pieCe SCore Sheet [CateGory D]

SHOW: EXHIBIT/COMPETITOR#

DATE: CATEGORY#

SHOW pIECE DESCRIpTION (If NECESSARY)

COMMENTS:

Criteria poSSible ptS. aCtual ptS.Scale / Size / Propor t ion (Istheshowpieceinproperscaleforwhatitis?Isthepieceinproportionandrealisticforuseasafunctionalshowpiece?Doesthepiecefitwithinsizerestrictions?Essentially,isthepieceinproperbalance?)

0-5

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

0-15

Craf tsmanship / quali t y of work (Doestheshowpiecedemonstratequalityworkmanshipandskillinthequalityoftheworkpresented.Istheredemonstratedprecisioninthework?Istherealevelofexcellencethatisevidentinviewingthepiecejustatfirstglance?)

0-20

total 40


36 - 40 PtS. gOLd






liVe aCtion ShoWpieCe SCore Sheet[CateGory e]

COMPETITOR:

SHOW: DATE:

MENU/ITEM

Criteria poSSible ptS. aCtual ptS.

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

0-10

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

0-10

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

0-20

total 40

COMMENTS: JuDGe’S GuiDeline for StanDarDS

36 - 40 PtS. gOLd



___________________________________________________________ ______________________________________________

JUDGE’SSIGNATURE PRINTEDNAME


COMMENTS:

hot fooD KitChen floor SCore Sheet [CateGory f / G / W]

COMPETITOR: CATEGORY

SHOW: DATE:

KitChen/floor eVluation (0-40 pointS)

Criteria poSSible ptS. aCtual ptS.Sanitation / Food Handling 0-5

mise en Place /Organization 0-5

Culinary and Cooking techniques and Proper Execution

0-20

Proper utilization of Ingredients 0-5

timing / work Flow (½pointdeductionforeachminutelate)

0-5

total KitChen/floor SCoreS 40


36 - 40 PtS. gOLd



___________________________________________________________ ______________________________________________



hot fooD taStinG SCore Sheet [CateGory f / G / W]

COMPETITOR: CATEGORY

SHOW: DATE:

Criteria poSSible ptS.

1St 2nD 3rD 4th

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

0-5

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

0-5

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

0-15

Flavor, taste, tex ture and doneness (Dothespecifiedmajoringredientscarrythedominantflavors?Dothecomponentsfittogether?Arethetemperaturescorrect?Dothetexturesreflectthecookingtechnique?Isthesaucethecorrectflavorforthemeat/fishandisitthecorrectconsistencyandsmooth?)

0-35

total 60


54 - 60 PtS. gOLd



SuBTOTAL

/NUMBEROFCOURSES

=SERVICE/TASTINGSCORE

COMMENTS:

COURSE1:

COURSE2:

COURSE3:

COURSE4:

___________________________________________________________ ______________________________________________



judge 1 0-40

judge 2 0-40

judge 3 0-40

judge 4 0-40

judge 5 0-40

Subtotal

hot fooD tally SCore Sheet [CateGory f / G / W]

COMPETITOR:

SHOW: DATE:

KitChen/floor SCoreS SerViCe / taStinG SCoreS

/NUMBEROFJUDGES

FINALKITCHEN/

fLOOR SCORE

verification Signatures

Scores Complied by

Scores Reviewed by Lead judge

Printed Name

FINALKITCHEN/FLOORSCORE

+FINALSERVICE/TASTINGSCORE

= SuBTOTAL

final SCore(SUBTOTAL/2.5)

aWarD/meDal

/NUMBEROFJUDGES

FINALKITCHEN/

TASTING SCORE

(0-100POINTS)

(0-40POINTS)

judge 1 0-60

judge 2 0-60

judge 3 0-60

judge 4 0-60

judge 5 0-60

Subtotal


36 - 40 PtS. gOLd




iCe CarVinG SCore Sheet [CateGory h]

COMPETITOR: TEAM:

SHOW: DATE:

CARVING:


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

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

• Safety(0-5PTS)

0-10

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

0-10

Or iginali t y and degree of di f f icul ty • Iscarvingunique?• Gooddesignorcomposition?

0-10

total 40

NOtE: fIRST SAfETY VIOLATION WILL RESuLT IN A VERBALWARNING.SECONDVIOLATIONWILLRESULT INDISQUALIFICATION.

COMMENTS:


36 - 40 PtS. gOLd



___________________________________________________________ ______________________________________________



hot fooD CooKinG anD patiSSerie - taSte baSeD

SCore Sheet[CateGorieS K, p/ 1-2 anD W]

COMPETITOR:

SHOW: DATE:

MENU/ITEM


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

0-10

Cooking Skil ls and Culinary techniques • Creativity,skills,craftsmanship(0-5)• Servingandportionsize(0-5)

0-10

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

0-20

total 40

COMMENTS: JuDGe’S GuiDeline for StanDarDS

36 - 40 PtS. gOLd



___________________________________________________________ ______________________________________________



JuDGe’S Summary SCore SheetHOST CHApTER

SHOW DATES

Competitor name Cat. JuDGe 1

JuDGe 2

JuDGe 3

JuDGe 4

JuDGe 5

total ptS.

aVG. ptS.

meDal

LEAD JuDGE SIGNATuRE

JUDGE’SSIGNATURE

JUDGE’SSIGNATURE

JUDGE’SSIGNATURE

JUDGE’SSIGNATURE

JuDGES VERIfICATION SIGNATuRES

pRINTED NAmE

pRINTED NAmE

pRINTED NAmE

pRINTED NAmE

pRINTED NAmE


Competitor /CoaCh CritiQue of JuDGeSAnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritique.Thisisnotaforumtodisputethescoringofanindividualorateam.Thiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee.

Inaddition,remarksshouldbebalancedinrelationtothecurrentguidelinesand,withthoughtfulness,providearemedialsuggestiontotheissueyouhaveinquestion.

your comments should be addressed to AmericanCulinaryFederation

Attn:EventsManagementDepartment

180CenterPlaceWay

St,AugustineFL32095

YourName

Address

City State Zip

NameofShow

ACFHostChapter

DateofEvent ShowChair:

Category

(PleasecircletheFloorJudge)Judging team:

LeadJudge Judge

Judge3 Judge4

event facility Wereallfacilitiesasindicatedinthecompetitionmanualprovided? oYes oNo

Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea? oYes oNo

floor JudgeWereyoucheckedinandyouringredientsinspected? oYes oNo


Didthefloorjudgeexplaintoyouthelocationofyourcookingarea,thetimetomovein,andthe oYes oNo startandfinishtimesforyourcompetitionslot?

Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual? oYes oNo

Duringthecritique,didthefloorjudgeprovide,inacourteousandinformativemanner,thepoints oYes oNo thatheorshethoughtwerelackinginyourperformance,anddidthefloorjudgeoffersuggestions orremediesforthis?

lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginning oYes oNo ofthecompetition?

Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities? oYes oNo

Didthetastingpanelassistthefloorjudgewithsomeoftheduties? oYes oNo

Wasthecritiqueattendedbyallthejudges? oYes oNo

tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanner, oYes oNo anddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding?

Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentand oYes oNo whatbenefitcouldbeachieved?

Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtake oYes oNo ittothenextlevel?

Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimprovefor oYes oNo futurecompetitions?

additional Comments


appliCation for aCf-approVeD Culinary Competition HOSTCHAPTER: ___________________________________________________________________________

CHAPTERID: ________________________________SHOWDATES: __________________________________

SubmitcompletedapplicationpackagetotheACFnationalofficeatleastfourmonthspriortothefirstdayofthecompetition.Theapplicationpackageincludes: • Completedapplicationform;signedbybothchapterpresidentandshowchair • LettersofcommitmentfromthreeACF-approvedjudges. • Judgesprotocolletter. • Checkorcreditcardforapplicationfee,currently$200.(Applicationsreceivedlessthan45dayspriortocompetition

willincuranadditional$100rushfee.)

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

General informationThe mailing address below will be used for all competition-related correspondence.

Only those phone numbers indicated will be made available to the public (The National Culinary Review, ACF Web site,

press releases, etc.)

Show chair name: _____________________________________________________________________________________________________

Mailing address: ____________________________________________________________________________________________________________________

City: __________________________________________________________________ State: __________ Zip: _____________________________________

Daytime phone: ________________________________ Cell phone: __________________________________________________________

Fax: ____________________________________________ E-mail: _______________________________________________________________

Indicate which phone numbers can be released: o Day o Cell o Fax

Web site link for online rules/applications: ______________________________________________________________________________

Secondary contact name: _____________________________________________________________________________________________

Phone: _________________________________________ E-mail: _______________________________________________________________

(phone number will not be released)

Show informationShow site: ____________________________________________________________________________________________________________

Mailing address: _____________________________________________________________________________________________________

City: ___________________________________________________________ State:__________ Zip: _________________________________

Contact name: __________________________________ Daytime phone: ______________________________________________________

Fax: ____________________________________________ E-mail: _______________________________________________________________

Set up date: ____________________________________ Time: ________________________________________________________________

Break down date: _______________________________ Time: ________________________________________________________________


Categories

COlD FOOD o A - Cookery o B - Cookery o C - Pastry/confections o D - Culinary Art (showpieces) o SA - Student Cookery o SB - Student Cookery o SC - Student Pastry/confections o SD - Student Culinary Art (showpieces)

lIvE ShOWPIECE (PROFESSIONAl ONly) o E/1 - vegetable Carving, Mystery Basket o E/2 - Cake Decoration o E/3 - Decorative Centerpiece o E/4 - Sugar Centerpiece

hOT FOOD (PROFESSIONAl ONly) o F/1 - Mystery Basket, individual o F/2 - Mystery Basket, two-man team o F/4 - Nutritional hot Food o F/5 - Pastry Mystery Basket, individual o F/6 - Pastry Mystery Basket, two-man team

EDIBlE COlD FOOD o G - Edible Cold Food o SG - Student Edible Cold Food

STuDENT TEAM ChAMPIONShIP o ST/1 - local (city) o ST/2 - State Competition

PRACTICAl AND CONTEMPORARy hOT FOOD o K/1 - Game hen, Chicken or Duck o K/2 - Bone-in Pork loin

o K/3 - Bone-in veal loin or Rack o K/4 - Bone-in lamb loin or Rack o K/5 - Game Birds o K/6 - Bone-in Game o K/7 - Whole Rabbit o K/8 - live lobster o K/9 - Fish o SK/1 - Student Game hen, Chicken or Duck o SK/2 - Student Bone-in Pork loin o SK/3 - Student Bone-in veal loin or Rack o SK/4 - Student Bone-in lamb loin or Rack o SK/5 - Student Game Birds o SK/6 - Student Bone-in Game o SK/7 - Student Whole Rabbit o SK/8 - Student live lobster o SK/9 - Student Fish

PRACTICAl AND CONTEMPORARy PATISSERIE o P/1 - hot/Warm Dessert o P/2 - Composed Cold Dessert o SP/1 - Student hot/Warm Dessert o SP/2 - Student Composed Cold Dessert

ICE CARvING o h/1 - Single Block, individual o h/2 - Three Blocks, two-man team o h/3 - Five Blocks, three-man team o h/4 - Exhibition Carving o Sh/1 - Student Single Block, individual o Sh/2 - Student Three Blocks, two-man team o Sh/3 - Student Five Blocks, three-man team o Sh/4 - Student Exhibition Carving

WIlD CARD—CuSTOMIZED CATEGORy o W - Professional o SW - Student

In the space below, describe any non-ACF categories that may be included in the competition. (Description must include:

whether it’s an individual or team category, if a team category indicate how many team members; number of portions; number

of courses; time frame; and use of any special or required ingredients)

________________________________________________________________________________________________________________________

________________________________________________________________________________________________________________________

________________________________________________________________________________________________________________________

ACF-approved judges (minimum of three)

____________________________________________________________ _________________________________________________________

____________________________________________________________ _________________________________________________________

____________________________________________________________ _________________________________________________________

VerificationTo the best of my knowledge, all information in this application is true and accurate. Our chapter agrees to meet all financial

obligations related to this competition and distribute awards in a timely manner.

____________________________________________________________________________ ________________________________________

Signature of show chair Date

____________________________________________________________________________ ________________________________________

Signature of host chapter president Date


ShoW Chair Competition CheCKliStFour monthspriortocompetitionscheduleddate,thefollowingneedstobesubmitted:

1. Completed application must include:

Signatureofshowchairandhostchapterpresident

SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges

1.

2.

3.

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

$200.00ApplicationFee

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

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

•CompetitorInformationForm (must be filled out by each participant)

•MedalPrecompetitionOrderForm•CompetitionScoreSheets

•ShowChair/LeadJudgeEvaluationForm•Competitor/CoachCritiqueofJudges

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

5. _If_you_would_like_to_order_MEDALS_and_Certificates_of_Participation_before_your_competition_please_do_so_ at least ONE month before the competition. (Medals are not shipped until payment is received).

orderedmedalsandcertificates

made50%depositpayment.

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

(a) SummaryScoreSheets(include individual’s name, score and award)

(b) LeadJudgeandShowChairEvaluationReports

(c) CompetitorInformationFormsfromeachcompetitor

(d) Unusedmedalsandfinalpayment (if balance due)

OR

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

PLEASE INCLUDE COMPETITION NAME AND DATE ON ALL CORRESPONDENCE


JuDGe’S letter of Commitment

ChapterName

ChapterAddress

City,State,Zip

Date

Dear Chapter president / Show Chair:Bythisnotice,IherebyconfirmthatIwillbeavailabletojudgeyourculinarycompetitionat

on

Shouldanunforeseencircumstanceprecludemyparticipation,Iwilldomybesttonotifytheleadjudgeimmediately,andIwillcoordinatetheassignmentofaqualifiedreplacement.

Sincerely,

Judge’sSignature Date

Name:

Address:

Phone: Fax:

Email:


ShoW Chair eValuation reportThisreportistobefiledbythechairofanACF-ApprovedCulinaryShowwithintwoweeksofthecloseoftheshow.

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

General information: ShowChair

HostChapter

ShowSite/Name

ShowDates

JuDGe’S panel(Brieflydescribetheworkofthemembersofthejudgespanel.Youmaycommentontheirpunctuality,thoroughnessduringthejudging,andavailabilityforcritiques.)

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

General CommentS(Addanyspecificcommentsyouhaveregardingthisshownotnotedelsewhere.YoumayalsodrawonspecificsaboutthisshowtoillustrateasuggestionyoumayhaveforACFapprovedculinaryshowsingeneral.)

Signature Date


leaD JuDGe eValuation report Thisreportistobefiledbytheheadofthejudges’panelofanACF-approvedculinaryshowwithintwoweeksofthecloseoftheshow.Incompletingthereport,thechairshouldbethorough,specific,andhelpfulwithcommentsonthe performanceofthehostchapter,theshowchair,andthenationaloffice.

General information LeadJudge

HostChapter

ShowSite/Name

ShowDates

ShoW aDminiStration Brieflydescribetheadministrationoftheshow,i.e.,howsmoothlydiditrun?Youmaycommenton:theconditionofthesiteanditssuitability;howorderlywassetup;werealltheproperformsprovidedtothejudges’panel;andwerecritiquesheldinanorderlyfashion.

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

General CommentS Addanyspecificcommentsyouhaveregardingthisshownotnotedelsewhere.YoumayalsodrawonspecificsaboutthisshowtoillustrateasuggestionyoumayhaveforACF-approvedculinaryshowsingeneral.

Signature Date


holD harmleSS aGreementS WaiVer of liability/anD aGreement of inDemnity

WaiverOfLiability/AndAgreementOfIndemnity

—between—

Competitor:

and

Chapter/sponsor:

Theundersignedacknowledgesthathe/shehasrequestedandmadeformalapplicationforparticipationinthe

hostedby.

Iunderstandthatparticipationinsaidcompetitionwillinvolvetheuseofchainsawsandotherarticlesofequipment

necessarytoshapeandsculptblocksoficeweighinginexcessof400pounds.Inconsiderationforandasaconditionof

beingpermittedtoparticipateforanypurposeinthisevent,eachoftheundersigned,forhimselforherselfandpersonal

representatives,assign,heirs,andnextofkin,agreesthatheorshehasorwillhavebeforehisorherparticipationinthe

eventsponsoredby acknowledgethathe/shecanfullyparticipateinallareasthe

competitionwillencompasswithoutrestriction,thathe/sheisfullyawareoftheresponsibilitieshisorherparticipationwill

requireandthedangerswhereinthereto,anddoesfurtherwarrantthathis/herparticipationconstitutesanacknowledgment

thatheorshehasinspectedthelocationwherethecompetitionistobeheldandtheequipmenttobeusedandthatbothare

safeandreasonablysuitedfortheirintendedpurposes.

Inaddition,the (allsponsors/hostchapter)willnotberesponsiblefortheftordamageto

anypersonalproperty,tools,orequipmentbefore,during,oraftertheevent.

Therefore,theundersignedherebyvoluntarilyreleases,waives,discharges,andcovenant’snottosuethe

(allsponsors),

itsofficers,directors,employees,oragentsallforpurposeshereinreferredtoasReleases,fromallliabilitytothe

undersigned,hispersonalrepresentative,assigns,heirs,andnextofkinforalllossordamageandanyclaimordemands

therefore,onaccountofinjurytothepersonorpropertyorresultingindeathoftheundersigned,whethercausedbythe

negligenceoftheReleaseeorotherwise,fromparticipationintheeventreferredtoabove.

CompetitorSignature

ACFchapter/sponsor’sSignature

Date


appliCation for aCf-approVeD Culinary JuDGeIherebyapplyforapprovalasanACF-approvedculinaryjudge.IunderstanditismyresponsibilitytocompleteallprerequisitesasoutlinedintheACFApprovedCulinaryCompetitionManual.IfurtherunderstandthatuponcompletionofallprerequisitesmyqualificationsforjudgingwillbereviewedbytheCulinaryCompetitionCommittee,andtheirdeterminationastomyapprovalorrequirementforadditionaltrainingwillbefinal.

DateofApplication:

Name:

Address:

City/State/ZIP:

WorkPhone: HomePhone: Fax:

E-mail:

ACFCertifications/ExpirationDates ACFMembership#

/ DateofBirth

/

/

EmploymentEstablishment:

Position:

Address:

City/State/ZIP:

CompetitionExperience:ACFandWACS(attachcontinuationsheetifrequired)

MedalType Competition Date

Candidate’sSignature:

ApprovedforJudgeinTraining: (CCCChair)

Date:


apprentiCe JuDGe CritiQueSeniorjudgesarerequiredtocompletethiscritiqueonapprenticejudgesperformingundertheirtenure.TheoriginalshouldbesenttotheEventsManagementDepartmentforfilinginpermanentrecordsandacopyprovidedtotheapprenticejudge.

ItistheresponsibilityoftheapprenticejudgetofollowuptoensuretheEventsManagementdepartmenthasreceived thisdocumentation.

ApprenticeJudgeName:

CompetitionName:

Dates:

HostChapter:

Pleaseprovidecommentsandyourevaluationoftheabovejudgecandidate.AllcommentswillbeheldinconfidenceandreleasedonlytomembersoftheCCCifrequiredintheperformanceoftheirduties.(Attachadditionalsheets,ifrequired.)

CateGorieS JuDGeD (CirCle) a b C D e f G h K p StuDent team

CulinaryKnowledgeLevel:

Professionalism:

Judgment:

CommunicationSkills:

WouldyourecommendthiscandidateforapprovalasanACFculinaryjudge: yes / no

Comments/Recommendations:

SeniorJudgeName:

Signature: Date:

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