Events

Culinary Competitions Calendar

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To add a competition to your Microsoft Outlook calendar or other software that supports the iCalendar format, click the calendar icon next to the competition’s title and open or save the file.

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Download iCalendar file for this competition January 27–29, 2015 ACF Myrtle Beach Chapter

Show Site: Hotel, Motel & Restaurant Supply Show of the SE, Myrtle Beach, SC
Show Chair: Eric Wagner - chefericwagner@hmrsss.com
Telephone: (843) 448-9483
Fax: (843) 626-1513
Website: http://www.hmrsss.com
Categories: A, B, C, SC, E1, H1, W
Lead Judge: Alex Darvishi, CEC, AAC - chefalexd@sbcglobal.net

Download iCalendar file for this competition January 30, 2015 ACF West Michigan Lakeshore Chapter

Show Site: Culinary Institute of Michigan, Muskegon, MI
Show Chair: Christopher Sowa, CEC - crsowa@gmail.com
Telephone: (231) 638-2235
Fax: (231) 777-6629
Categories: ST2 - ACF Student Team Michigan State Competition
Competing Schools: Culinary Institute of Michigan; Culinary Institute of Michigan - Port Huron; Culinary Studies Institute at Oakland Community College
Lead Judge: David Turcotte, CEC, AAC - davidturcotte2@gmail.com

Download iCalendar file for this competition February 1, 2015 Texas Chefs Association

Show Site: Texas State Technical College, Waco, TX
Show Chair: Mark Schneider - mark.schneider@tstc.edu
Telephone: (254) 867-4868
Fax: (254) 867-3663
Categories: ST2 - ACF Student Team Texas State Competition
Competing Schools: San Jacinto College North Campus; The Art Institute of San Antonio; Le Cordon Bleu College of Culinary Arts - Dallas; LCB College of Culinary Arts - Austin
Lead Judge: Alex Darvishi, CEC, AAC - chefalexd@sbcglobal.net

Download iCalendar file for this competition February 7, 2015 ACF San Francisco Chapter

Show Site: Le Cordon Bleu, San Francisco, CA
Show Chair: Jay Marshall, CEC, AAC - marshall.jay@sfo.sysco.com
Telephone: (510) 418-5534
Categories: ST2 - ACF Student Team California State Competition
Competing Schools: Art Institutes of California, Hollywood; International Culinary School, San Diego; The International Culinary School at the Art Institute of California, Inland Empire; ACF San Francisco Chapter Team; Le Cordon Bleu, San Francisco; Orange Coast College.
Lead Judge: Russell Scott, CMC, WGMC - r_scott@culinary.edu

Download iCalendar file for this competition February 7, 2015 Chefs de Cuisine Association of St. Louis, Inc.

Show Site: Le Cordon Bleu - St. Louis, Saint Peters, MO
Show Chair: Anthony Haacke, CEC - cheftony@rcstl.com
Telephone: (314) 361-2100
Fax: (314) 361-2275
Website: http://www.stlchefs.org
Categories: ST2 - ACF Student Team Missouri State Competition
Competing Schools: Culinary Institute of Saint Louis at Hickey College; Le Cordon Bleu of St. Louis

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 Greater Indianapolis Chapter; ACF Greater Kansas City Chefs; ACF Minneapolis Chefs Chapter; ACF Red River Valley Chefs Association; ACF Professional Chefs & Culinarians of the Heartland; ACF Culinary Arts Society of Oklahoma

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 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: Stafford DeCambra, CEC, CCE, CCA, AAC - sdecambra@acfchefs.net

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 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 Chef's Association of Arizona, Inc.; ACF Honolulu Chapter; ACF Chefs de Cuisine of the Inland Northwest; ACF Beehive Chefs Chapter, Inc.

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 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 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 31–August 1, 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!

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