Culinary Competitions Calendar
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.
Show Chair: Brandon Hamilton, CEC, CCE - email@example.com
Telephone: (765) 212-0183
Categories: A-D, F1-2, K1-K9, SK1-SK9, P1-P2, W, SW
Wildcard: Piazza Produce Challenge
Competitors will have 15 minute set up time, 60 minute cook time and 10 minutes plate-up time to complete this category. Competitors will receive a vegetarian mystery basket 5 minutes before their cook time and will need to turn in a menu before they start cooking. The menu will use the mystery basket ingredients and may use the community pantry.
Professionals will create a 2 course meal (1st course soup or salad) 4 plates of each.
Students will create a main course only, 2 plates.
Lead Judge: Stafford DeCambra, CEC, CCE, CCA, WCMC, AAC - firstname.lastname@example.org
Show Site: Stratford University, Baltimore, Baltimore, MD
Show Chair: Derrick Davenport, CEC, CEPC - email@example.com
Telephone: (703) 946-2125
Categories: A-D, SA-SD, K1-9, SK1-9, P1-2, SP1-2, W
W- Wildcard - Minor's Culinary Classic will be sponsored by Nestle Foodservice, Minor's Division. The category will follow all of the K Category guidelines but the Chef's competing will be required to feature one of the Minor's concentrates within the dish. SINGLE Competitors will fabricate and prepare four portions of a finished product based on the following main course categories. Competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, 10 additional minutes for plating and 15 minutes for clean-up. Of the four portions prepared, three are for judges' tasting and one is for display/critique. Competitors will be required to use one of the following Minor's product in their dish: Fire Roasted Jalapeno, Fire Roasted Pablano, Red Chili Abodo Competitors are required to submit 6 menu packets with color photo and all recipes. Competitors must release their recipes to be used by Nestle Foodservice, Minor's Division.
Lead Judge: Raimund W. Hofmeister, CMC, AAC - firstname.lastname@example.org
Show Site: Orange County Convention Center, Orlando, FL
Show Chair: Steven Jayson, CEC, AAC - email@example.com
Telephone: (407) 363-8496
Categories: ST2, W
Show Site: Suburban Collection Showplace, Novi, MI
Show Chair: John Piazza, CEC - firstname.lastname@example.org
Telephone: (313) 820-9748
Modified A - 4 categories of finger food for 6 people - 10-20g each. 2 kinds of prepared cold served cold, 2 kinds prepared hot served cold, one plate with 1 piece of each for presentation for the judges.
Modified B - one four course menu prepared hot served cold, dessert included.
Both modified ACF categories are for individual competition and follow all other ACF guidelines for cold food competition.
Lead Judge: Thomas Recinella, CEC, AAC - email@example.com
Show Site: Columbus Culinary Institute, Columbus, OH
Show Chair: Joel O'Donnell, CEC - firstname.lastname@example.org
Telephone: (614) 306-5082
Categories: A, D, SA, SD, F1-2, F5-6, K1-9, SK1 - SK9, P1-2, SP1-2
Lead Judge: Stafford DeCambra, CEC, CCE, CCA, AAC - email@example.com
Show Site: Madison College, Madison, WI
Show Chair: John Johnson, CEC, CCE - firstname.lastname@example.org
Telephone: (608) 246-6707
Fax: (608) 246-6707
Categories: A - D, E-2 - E-4, F-1,F-2, F-5, F6, K-1 - K-9, SK-1 - SK-9, P-1, P-2, ST-2 - State Competition
Lead Judge: Donald Miller, CEC, AAC - email@example.com