Events

Culinary Competitions Calendar

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Download iCalendar file for this competition March 6–13, 2015 Old Dominion ACF Chapter: 40th Annual Military Competition

Show Site: Joint Culinary Center of Excellence, Fort Lee, VA
Show Chair: Chief Charles Talley, CEC, MBA - charles.h.talley.mil@mail.mil
Telephone: (804) 734-3274
Fax: (804) 734-3008
Website: http://www.quartermaster.army.mil/jccoe/Special_Programs
Categories: A-D, SA-SD, E3-4, F1, F4, ST2, K1-9, SK1-9, P1-2, H1-2, W
W3 - Military Hot Food Kitchen (using mobile kitchen platform)
W5 - International Chef's Challenge
Lead Judge: Stafford DeCambra, CEC, CCE, CCA, AAC - sdecambra@acfchefs.net

Download iCalendar file for this competition March 6–7, 2015 ACF Central Regional Culinary Salon

Show Site: Pulaski Technical College, Little Rock, AR
Website: http://www.acfchefs.org/CulinarySalons
ACF Competitions: March 6, 2015
ACF U.S.A.'s Chef of the Year sponsored by: Unilever Food Solutions
ACF Pastry Chef of the Year sponsored by: Plugrá® European-Style Butter
ACF Student Chef of the Year sponsored by: Custom Culinary, Inc.
ACF Student Team Divisional Competition sponsored by Vitamix® Corporation
March 7, 2015
Competing Chapters: ACF Central Arkansas Chapter; ACF Windy City Professional Culinarians Inc.; ACF Greater Kansas City Chefs; ACF Michigan Chefs de Cuisine Association; ACF Minneapolis Chefs Chapter; ACF Chefs de Cuisine Association of St. Louis Inc.; ACF Professional Chefs & Culinarians of the Heartland; ACF Culinary Arts Society of Oklahoma; ACF Capital of Texas Chefs; ACF Fox Valley Technical College

Download iCalendar file for this competition March 8, 2015 ACF National Chapter - NACUFS Mid-Atlantic Regional

Show Site: Wyndham Hotel, Gettysburg, PA
Show Chair: Kris Solt - ksolt@dining.rutgers.edu
Telephone: (856) 225-2935
Fax: (856) 225-2372
Website: http://nacufs.org/recognition-culinary-challenge/rules/
Categories:W - Buffalo Flank Steak Competition
Individual Competitors will have 60 minutes, with ten additional minutes for plating, to prepare four portions of an original hot entrée, featuring the mandatory protein of buffalo flank steak, (one 1.5-2 pound steak per competitor), side dishes and sauces to create a balanced plate. Each plate should follow the nutritional guidelines listed in the general rules the NACUFS website.
Lead Judge: Dale Miller, CMC, WGMC, AAC - chefdalemiller@yahoo.com

Download iCalendar file for this competition March 11–13, 2015 ACF National Chapter- NACUFS Southeast Regional

Show Site: North Carolina State University - Talley Student U, Raleigh, NC
Show Chair: Robert Snead - robert.snead@okstate.edu
Telephone: (405) 744-3623
Fax: (405) 744-4466
Website: http://nacufs.org/recognition-culinary-challenge/rules/
Categories: W
Buffalo Flank Steak Competition
Individual Competitors will have 60 minutes, with ten additional minutes for plating, to prepare four portions of an original hot entrée, featuring the mandatory protein of buffalo flank steak, (one 1.5-2 pound steak per competitor), side dishes and sauces to create a balanced plate. Each plate should follow the nutritional guidelines listed in the general rules the NACUFS website.
http://nacufs.org/recognition-culinary-challenge/rules/
Lead Judge: J. Kevin Walker, CMC, AAC - kwalker@grandfatherclubnc.com

Download iCalendar file for this competition March 13–15, 2015 Winter Culinary Salon IV - ACF Michigan Chefs de Cuisine

Show Site: Dorsey Culinary Academy - Waterford-Pontiac Campus, Pontiac, MI
Show Chair: Randy Emert, CEC, CCA - remert@unidine.com
Telephone: (248) 333-1814
Fax: (248) 333-3084
Categories: A-D, SA-SD, E3-4, F1-2, F5-6, K1-9, SK1-7, P1-2
Lead Judge: Thomas Recinella, CEC, AAC - thomas.recinella@baker.edu

Download iCalendar file for this competition March 18, 2015 ACF National Chapter - NACUFS Northeast Regional Competition

Show Site: Biltmore Hotel, Providence, RI
Show Chair: Anthony Jung, CEC - ajung@umass.edu
Telephone: (413) 545-5850
Website: http://nacufs.org/recognition-culinary-challenge/rules/
Categories: W
Buffalo Flank Steak Competition
Individual Competitors will have 60 minutes, with ten additional minutes for plating, to prepare four portions of an original hot entrée, featuring the mandatory protein of buffalo flank steak, (one 1.5-2 pound steak per competitor), side dishes and sauces to create a balanced plate. Each plate should follow the nutritional guidelines listed in the general rules the NACUFS website.
Lead Judge: Noble Masi, CEPC, CMB, AAC, HOF - rmasi107@optimum.net

Download iCalendar file for this competition March 18, 2015 Texas Chefs Association

Show Site: Fort Worth Convention Center, Fort Worth, TX
Show Chair: Patrick Mitchell, CEC, AAC - pdmitchell@benekeith.com
Telephone: (972) 877-9459
Categories: K1
Lead Judge: Ernst Gruch, CMC, AAC - tx1mchef@aol.com

Download iCalendar file for this competition March 20–21, 2015 ACF Western Regional Culinary Salon

Show Site: College of Southern Nevada, Cheyenne Campus, Las Vegas, NV
Website: http://www.acfchefs.org/CulinarySalons
ACF Competitions: March 20, 2015
ACF U.S.A.'s Chef of the Year sponsored by: Unilever Food Solutions
ACF Pastry Chef of the Year sponsored by: Plugrá® European-Style Butter
ACF Student Chef of the Year sponsored by: Custom Culinary, Inc.
ACF Student Team Divisional Competition sponsored by Vitamix® Corporation
March 21, 2015
Competing Chapters: ACF Orange Empire Chefs & Professional Cooks Association; ACF Colorado Chefs Association; ACF Honolulu Chapter; ACF Chefs de Cuisine Society of Oregon; ACF Beehive Chefs Chapter, Inc.; ACF Washington State Chefs Association

Download iCalendar file for this competition March 22–25, 2015 ACF Pro. Chefs & App. of Nebraska NACUFS Mid-West Regional

Show Site: The Cornhusker Marriott / The University of, Lincoln, NE
Show Chair: Patrick McManus - pmcmanus2@unl.edu
Telephone: (402) 472-1037
Fax: (855) 883-5111
Website: http://nacufs.org/recognition-culinary-challenge/rules/
Categories: W
Buffalo Flank Steak Competition
Individual Competitors will have 60 minutes, with ten additional minutes for plating, to prepare four portions of an original hot entrée, featuring the mandatory protein of buffalo flank steak, (one 1.5-2 pound steak per competitor), side dishes and sauces to create a balanced plate. Each plate should follow the nutritional guidelines listed in the general rules the NACUFS website.
http://nacufs.org/recognition-culinary-challenge/rules/
Lead Judge: William Franklin, CMC, AAC

Download iCalendar file for this competition March 25–28, 2015 ACF Chefs de Cuisine Association CA - NACUFS Pacific Region

Show Site: University of California, Santa Cruz, CA
Show Chair: Wade Garza - wgarza@ucsc.edu
Telephone: (831) 459-4617
Fax: (831) 459-5309
Website: http://nacufs.org/recognition-culinary-challenge/rules/
Categories:W - Buffalo Flank Steak Competition
Individual Competitors will have 60 minutes, with ten additional minutes for plating, to prepare four portions of an original hot entrée, featuring the mandatory protein of buffalo flank steak, (one 1.5-2 pound steak per competitor), side dishes and sauces to create a balanced plate. Each plate should follow the nutritional guidelines listed in the general rules the NACUFS website.
Lead Judge: Stafford DeCambra, CEC, CCE, CCA, WCMC, AAC - sdecambra@acfchefs.net

Download iCalendar file for this competition March 26, 2015 ACF Atlanta Chapter: RCA Professional Culinology Competition

Show Site: Morial Convention Center - Hall D, New Orleans, LA
Show Chair: Michael Deihl, CEC, CCA, AAC - chef.m.deihl@gmail.com
Telephone: (404) 432-0149
Website: http://www.culinology.org/Education/ProfessionalDevelopment/ProfessionalCompetition.aspx
Categories: W
On site the regional Louisiana gold standard recipe will be revealed, and teams of two will develop a formula for commercializing this recipe. The formula should be developed to re-create the gold standard recipe for a retail, frozen entrée application. The teams will create and present both the provided gold standard recipe and the corresponding commercialized formula. Both the gold standard recipe and the commercialized formula will be presented side by side, to be judged against how well the commercialized item matches up against the gold standard, following the ACF K category competition rules. The commercialized concept must be based on the gold standard recipe provided on the day of the competition. The commercialized product will be flash-frozen in a commercial blast chiller on the day of the competition and reheated according to the reheating instructions that the team provides. Functional ingredients will be provided on site at the competition for use.
Lead Judge: Walter Zuromski, CEC, CCE - walterz@chefservicesgroup.com

Download iCalendar file for this competition March 28–29, 2015 ACF Greater Cincinnati Chapter

Show Site: Midwest Culinary Institute, Cincinnati, OH
Show Chair: Betsy LaSorella, CEPC - mary.lasorella@cincinnatistate.edu
Telephone: (513) 569-1568
Fax: (513) 569-1467
Website: http://mciacf.org
Categories: A-D, SA, SC, SD, E2-4, F1, K1-9, SK1-9, P1-2, SP1-2, H1-4, SH1-4
Lead Judge: Thomas Recinella, CEC, AAC - thomas.recinella@baker.edu

Download iCalendar file for this competition March 29, 2015 ACF Professional Chefs of Northeast Pennsylvania

Show Site: Luzerne County Community College, Nanticoke, PA
Show Chair: David Pembleton, CEC, CCE - dpembleton@luzerne.edu
Telephone: (570) 667-7036
Fax: (570) 735-8794
Categories: A-D, K1-9, SK1-9
Lead Judge: Frank Costantino, EdD, CEC, CCE, CCA, AAC - fcostantino@monroecollege.edu

Download iCalendar file for this competition March 30, 2015 ACF National Chapter - NACUFS Continental Region Competition

Show Site: University of Montana, Missoula, MT
Show Chair: Patrick Browne - patrick.browne@mso.umt.edu
Telephone: (406) 243-5651
Fax: (406) 243-4241
Website: http://nacufs.org/recognition-culinary-challenge/rules/
Categories: W
Buffalo Flank Steak Competition
Individual Competitors will have 60 minutes, with ten additional minutes for plating, to prepare four portions of an original hot entrée, featuring the mandatory protein of buffalo flank steak, (one 1.5-2 pound steak per competitor), side dishes and sauces to create a balanced plate. Each plate should follow the nutritional guidelines listed in the general rules the NACUFS website.
Lead Judge: Douglas Fisher, CEC, CCE, AAC - cheffisher71@hotmail.com

Download iCalendar file for this competition March 30–31, 2015 ACF Middle Tennessee Chapter

Show Site: Art Institute of Tennessee Nashville, Nashville, TN
Show Chair: Lisa Ramsey, CEC, CEPC - celandria@tds.net
Telephone: (615) 714-8083
Website: http://www.nashvillechefs.org
Categories: A-D, SA-SD, F1-2, P1-2, SP1-2
Lead Judge: Charles Vosburgh, CEC, AAC - chefcharles333@gmail.com

Download iCalendar file for this competition April 12, 2015 Connecticut Chefs Association

Show Site: Lincoln Culinary Institute, Hartford, CT
Show Chair: Jennifer Tessier, CEPC - jtessier@lincolntech.com
Categories: A-D, SA-SD, K1-9, SK1-9, P1-2, SP1-2
Lead Judge: George O'Palenick, CEC, CCE, AAC - gopalenick@cox.net

Download iCalendar file for this competition April 15, 2015 ACF Texas Chefs Association

Show Site: NRG Center, Houston, TX
Show Chair: Adam Heath, CEC - adam.heath@forestclub.org
Telephone: (281) 636-2951
Fax: (713) 686-8616
Categories: A-D, SA-SD, W
Category W -One Pot Stage Cooking
- Competitor will fabricate a main course demonstrating One Pot Cookery.
- Prepare four portions of a main course, maximum 10-12 oz. per entrée with appropriate garnitures.
- One for critique and three for taste.
- Dish must be cooked entirely in one single cooking vessel and plated in its entirety out of the same cooking vessel. Multi-layered units such as stackable bamboo steamers are allowed, as well as couscoussiere.
- Sixty (60) minutes are allowed to prepare the dish, with additional five (5) minutes allocated for dish-up judging.
*Note - No Items are to be removed from pot until plated.
**One Pot Cooking will be available to the first fifteen (15) Competitors. The decision of the selection committee is final. You will be notified of your cooking time.
Lead Judge: Alex Darvishi, CEC, AAC - chefalexd@sbcglobal.net

Download iCalendar file for this competition April 18–19, 2015 ACF Capital District-Central New York


Show Chair: Michael Stamets, CEC - stametmj@sunysccc.edu
Telephone: (518) 381-1444
Categories: A-D, SA-SD, F1-2, F4, G, K1-9, SK1-9
Lead Judge: George O'Palenick, CEC, CCE, AAC - gopalenick@cox.net

Download iCalendar file for this competition April 25–26, 2015 ACF Akron-Canton Area Cooks and Chefs

Show Site: University of Akron - Crystal Room Bistro, Akron, OH
Show Chair: Kenneth Bucholtz, CEC, AAC - chefken@brooksidecc.com
Telephone: (330) 936-7421
Fax: (330) 477-3655
Categories: A-D, E1, F1-2, K1-9, SK1-9, P1, SP1, H1-2, SH1-2, W
W - Teams will prepare six servings of a three-course menu of their choice.
- Total time for competition is two and a half hours.
- Menu must be submitted/picked up within first 30 minutes. Cooking may begin immediately upon submission of menu.
- Service window opens at 2 hours, 10 minutes.
- All items in the mystery basket must be utilized in the menu. No substitutions of mystery basket items are permitted.
- Of the six portions prepared, three are for judges tasting, one is for display/critique, and theremaining two may be used for tasting.
Cash Prizes will be included
Lead Judge: William Franklin, CMC, AAC - bill.franklin@us.nestle.com

Download iCalendar file for this competition April 27, 2015 ACF North Carolina Chapter

Show Site: Wake Tech Community College Conference Center, Raleigh, NC
Show Chair: Caralyn House - cmhouse@waketech.edu
Telephone: (919) 866-5991
Fax: (919) 779-3360
Categories: A-D, SA-SD, W, SW
W/SW - Entremets
Lead Judge: Raimund Hofmeister, CMC, AAC - hofmeisterrw4906@aol.com

Download iCalendar file for this competition May 3, 2015 ACF Greater Baltimore Chapter

Show Site: Anne Arundel Community College, Glen Burnie, MD
Show Chair: John Johnson, CEC, CCE, AAC - jvjohnson1@aacc.edu
Telephone: (410) 777-1225
Fax: (410) 777-1143
Categories: SK1-9, SP1
Lead Judge: Scott Craig, CEC, CCA - kscottcraig@msn.com

Download iCalendar file for this competition May 6, 2015 ACF Central Arkansas Chapter

Show Site: Hot Springs Convention Center, Hot Springs National Park, AR
Show Chair: James McAfee, CEC - jbmcafee@pulaskitech.edu
Telephone: (501) 812-2742
Fax: (501) 812-2885
Categories: K1 - Duck Only, SK1 - Duck Only
Lead Judge: Stafford DeCambra, CEC, CCE, CCA, AAC - sdecambra@acfchefs.net

Download iCalendar file for this competition May 9, 2015 ACF Philadelphia Delaware Valley Chefs Association

Show Site: Walnut Hill College, Philadelphia, PA
Show Chair: Timothy McLean, CEC, CCE - tmclean@walnuthillcollege.edu
Telephone: (215) 222-4200 ext. 3058
Categories: A-D, SA-SD, K1-9, SK1, SK9, P1-2, SP1-2
Lead Judge: Christopher Tanner, CEC, CHE, AAC - cheftanner@hotmail.com

Download iCalendar file for this competition May 16–17, 2015 ACF Washington State Chefs Association

Show Site: Bellingham Technical College, Bellingham, WA
Show Chair: Michael Baldwin, CCE - mbaldwin@btc.ctc.edu
Telephone: (360) 752-8400
Fax: (360) 752-7200
Website: http://washingtonstatechefs.com/competitions.html
Categories: A-D, SA-SD, F1, F5, K1-9, SK1-9, H1, P1-2, SP1-2, W
Lead Judge: Stafford DeCambra, CEC, CCE, CCA, AAC - sdecambra@acfchefs.net

Download iCalendar file for this competition July 23, 2015 : 2015 NACUFS Challenge

Show Site: JW Marriott, Indianapolis, IN
Show Chair: Jason Reynolds - chefreynolds@bsu.edu
Telephone: (765) 215-4164
Fax: (765) 285-0780
Website: http://nacufs.org/recognition-culinary-challenge/rules/
Categories: W - Buffalo Flank Steak Competition
Individual Competitors will have 60 minutes, with ten additional minutes for plating, to prepare four portions of an original hot entrée, featuring the mandatory protein of buffalo flank steak, (one 1.5-2 pound steak per competitor), side dishes and sauces to create a balanced plate. Each plate should follow the nutritional guidelines listed in the general rules the NACUFS website.
http://nacufs.org/recognition-culinary-challenge/rules/
Lead Judge: Rene Marquis, CEC, CCE, CCA, AAC - sevens777rm@yahoo.com

Download iCalendar file for this competition July 30–August 3, 2015 : 2015 ACF American Culinary Classic

Show Site: Orlando World Center Marriott, Orlando, FL
Show Chair: American Culinary Federation (ACF) - classic@acfchefs.net
Telephone: (800) 624-9458
Fax: (904) 940-0741
Culinary teams, it is the American Culinary Federation’s (ACF) pleasure to invite you to participate in the 2015 American Culinary Classic. This competition is open to international culinary teams, limited to 12, as well as regional, city, college, company, military teams and individuals from the United States. This event will take place during the 2015 Cook. Craft. Create. Convention & Show, July 30-Aug 3, 2015, at the Orlando World Center Marriott, Orlando, Florida. Register today!
Schedule of Events:
Opening Ceremonies - Thursday, July 30
Competitions - Friday, July 31 - Sunday, August 2
Closing Ceremonies - Monday, August 3

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