Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard,
American Culinary Federation s Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges,
American Culinary Federation s Guide to Culinary Competitions is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.
AMERICAN CULINARY FEDERATION (ACF) is a professional, not-for-profit organization for chefs and cooks. The mission of ACF is "to make a positive difference for culinarians through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere." EDWARD G. LEONARD, CMC, is Captain and Team Manager of the ACF Culinary Team USA. He is also the President of the American Culinary Federation and Executive Chef at the Westchester Country Club in Rye, New York.
Introduction xiii Acknowledgments xv 1 Why Culinary Competitions? 1 The Growth of Culinary Competitions 1 Brief History of Culinary Competitions 3 Going for the Gold 3 The ACF s Role in Culinary Competitions 4 2 Culinary Competitions Today 7 Hot and Cold Competitions 9 Competing in the Cold 9 Some Like It Hot 10 Types of Competitions 11 The Mystery Basket 11 Contemporary Events 11 Team Competitions 12 Specialty Competitions 12 Conclusion 13 3 Philosophy of Culinary Competitions 15 Words to Cook By 16 Commit to Growth 18 Focus on Learning, Not Winning 19 Define Your Competition Cuisine 20 Conclusion 21 4 The Application Process 23 You Have to Get in It to Win It: Filling Out an Application Properly 24 Submitting Your Recipe 26 Submitting Pictures of Your Dish 27 Submitting Yourself 28 Conclusion 30 Appendix 4-1 Example Application 30 5 Practice and Preparation 45 Conducting a Skills and Attributes Inventory 45 Formulating an Action Plan 46 Three Phases of an Action Plan 48 Practicing and Soliciting Feedback 48 Conclusion 52 6 Presentation 53 Understanding the Importance of Presentation in Culinary Competitions 54 Learning to Present 54 Garnishing: Putting the Finishing Touch on Presentation 56 Functional Garnishes 56 Nonfunctional Garnishes 56 Understanding the Context of Food Presentation 57 Food Selection 58 Balance 58 Color 58 Cooking Method 59 Shape 59 Texture 59 Seasonings 59 Layout 60 Conclusion 63 7 Culinary Techniques and Fundamentals in Garde Manger and Pastry 65 Fine-Tuning the Craft 66 Crafting in the Cold: Slicing and Glazing 66 Slicing the Right Way 67 Glazing 72 Keeping Your Eye on the Prize 80 In General 80 The Meat of the Matter 81 All the Trimmings Vegetables, Garnishes, Dressings 81 Up at the Plate Arrangements and Decorations 81 Just Desserts 82 Centerpieces for Dessert Platters 85 Conclusion 87 8 Strategies for Success in Hot Food Competitions 89 Developing a Menu 90 Exercise 1: Three-Course Luncheon Menu 93 Exercise 2: Building a Plate around a Main Item 102 Making It Taste Good: The Importance of Flavor 103 Adding the Final Strategy: Setting Up the Kitchen 106 Game Plan 106 Mise en Place 107 Cooking 107 Service 107 Conclusion 108 9 Taking the Mystery Basket Challenge 109 Preparing for the Unknown 110 How the Mystery Basket Works 110 Procedure 111 The Facilities 111 Attacking the Basket 113 And You re Off 114 Exercise: Mystery Basket Number One 115 Conclusion: Competition Review Session 115 Presentation 116 Creativity 116 Workmanship/Craftsmanship 117 Appendix 9-1 Sample Score Sheets 118 10 Judging and Scoring 123 Becoming a Judge 124 Selection Procedure 127 Other Forms of Procedure 131 Competition Scoring 133 The Score 133 Culinary Awards 139 The Critique 139 Conclusion 141 11 Hosting an ACF Competition 143 Proper Care of Judges 145 Behind the Scenes of an ACF Culinary Competition 146 Application Procedure 146 Culinary Competition Timeline 150 Competition Organizational Structure 151 Insurance and Legal Forms 153 Conclusion 154 12 Building a Pastry Display 155 13 Rules and Guidelines for ACF Competitions 159 Traditional Competition Categories 160 Category A: Cooking, Professional and Student 160 Category B: Cooking, Professional and Student (Hot Food Presented Cold) 160 Category C: Patisserie/Confectionery, Professional and Student 161 Category D: Showpieces 161 Category E: Team Buffet 162 Category F: Hot Food Competition 162 Category G: Edible Cold Food 165 Category H: Ice Carving 167 Category K: Practical and Contemporary Hot Food Cooking 170 Category P: Practical and Contemporary Patisserie 172 Category S: Practical Skill-Based 175 Scoring 175 14 International Culinary Competitions 183 Setting the Standard 186 Having a Game Plan 186 Conclusion 187 Epilogue 189 Glossary 193 Index 197