Student Team Classical Dish Requirements

For the 2019 competition season, the assigned classical dish is the fish course. Effective dates for this dish are September 2018 – July 2019.

Classical Dish - #2023 Filets de Sole Véronique


  1. Teams will be allowed to use any variety of sole and any varietal of white grape to complete the classical dish.
  2. The changing of the scoresheets to reflect equal point values for all four courses.
  3. Teams will be required to use some of every item produced during the skills phase in their four course menus.
  4. Teams will need to prepare the classical dish at the state and regional level as prescribed by Auguste Escoffier’s Le Guide Culinaire.
  5. At the national level all teams will be required to prepare a modern version of Sole Veronique as their seafood starter.