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. Foreword. Preface. Dedication. Acknowledgments. Table of Contents. 1. Why culinary competitions. 2. On culinary competitions today. Types of competitions. Traditional Cold. The mystery basket. Contemporary Hot food. Recipe Competitions. 3. Philosophy of competitions and advice. 4. The application process. Items to look for before the commitment. Helpful hints when submitting the recipe. The Picture. Standing out. Sample Application. 5. Practice and Preparation. Skills and Attribute Inventory. Action Plans. 6. Presentation. Questions answered. Check list. Presentations in context. 7. Culinary Techniques and Fundamentals. Craftsmanship. Craftsmanship in slicing. Glazing. General Guidelines. General Guidelines Pastry. What to concentrate on. What to Avoid. 8. Culinary Strategy for Hot Food Competitions. Menu, Plate and Platter Development. Elements of Flavors. Conceptual Design. About Food. Kitchen Confidence & Professionalism. A Review of Cooking methods. 9. The Market Basket. Requirements. Guidelines. The Process. Attacking the basket and sample baskets. Competition Items to review. Sample Score Sheets. Chef Ed's Helpful Insights. 10. Judges. Overview. Becoming a judge. Application. Apprentice Judge Critique. What the competitor should expect. Reports. Commitment letter. Scoring & Assessments. The Critique. Tips from Chef Leonard. 11. Hosting a Show. Procedure. Time Line. Organization. Applications. Requirements for Hot Food. Legal Forms. 12. Pastry Displays. Some insight by Chef Thomas Vaccaro CEPC. ACF Culinary Team USA Pastry Coach. 13. Rules, Guidelines and Categories. Categories and Procedures. Traditional Cold. Traditional Hot Food. Community Kitchens. Edible Cold and Pastry Competitions. Ice carving. Contemporary Competitions. Sample Score Sheets. 14. The International Arena. 15. Motivational quotes. Glossary. Terminology. Resources. Recommending reading from the Chef.
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- ID: 9780471723387
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