Culinary Competitions Calendar
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June 20–21, 2013 ACF Mid Hudson Culinary Association
Show Site: University of Massachusetts Amherst, Amherst, MA
Show Chair: John Griffin, CEC, CEPC - jgriffin@ginsbergs.com
Telephone: (845) 532-2293
Fax: (845) 757-3725
Website: www.chefculinaryconference/2013
Categories: W - Wild Card-Customized
A competition meeting will be held on Thursday June 20th at 3 pm in Berkshire Dining Commons, at this mandatory meeting, competitors will draw time slots, review competition guidelines and judging criteria.
A market basket of ingredients will be viewed by all teams and one hour will be allocated to write the menu and select the items from the common pantry to be placed on a speed rack with the market basket.
The speed rack will be delivered to you 20 minutes prior to your cooking time on Friday June 20th, thirty minutes after the start of the cooking time; you must return any unused ingredients.
Each team will consist of four members and will have a cooking station for the entire day as there are two parts to the competition.
Phase One - each team will have 2 hrs. cooking time for individual plated portion of 4 plates from a 3 course menu. Must have 1 entree and 2 courses may be selected from the following soup/appetizer/salad/desert,
Lead Judge: Noble Masi, CMB, CEPC, AAC, HOF, - nobile35@verizon.net
June 23–24, 2013 Texas Chefs Association Dallas Chapter
Show Site: Dallas Convention Center/ Attn; Ernst Grunch, Irving, TX
Show Chair: Ernst W. Gruch, CMA, AAC - tx1mchef@aol.com
Telephone: (972) 310-9999
Fax: (972) 254-3802
Website: www.texaschefsassociation.org
Categories: A -D, SA - SD, Wild card: W, SW
6 plates Entree' (Main Course), Mystery Basket 1 hour 10 minutes from start to finish and have place cleaned and ready for next contestant. All foods will be provided. Stock, brown sauce and cleaned vegetables are OK to bring. Must bring own tools, Pots & Pans Etc. Plates are available plain white.
Lead Judge: Mark Spellman, CEC, AAC - mspelman@hotus.com
July 11, 2013 NACUFS - Continental - 2013 National Culinary Challenge
Show Site: Minneapolis Convention Center, Minneapolis, MN
Show Chair: Mark O. Zieres - zieres@uwyo.edu
Telephone: (307) 766-5371
Website: www.nacufs.org/recognition-culinary-challenge
Categories: K1
Individual Competition
Protein: Whole DUCK
Lead Judge: Stafford DeCambra, CEC, CCA, AAC, - sdecambra@acfchefs.net
July 29–30, 2013 ACF Greater Indianapolis Chapter
Show Site: The Chef's Academy, Indianapolis, IN
Show Chair: Brandon Hamilton, CEC, CCE - brandon.hamilton@thechefsacademy.com
Telephone: (765) 212-0183
Categories: A-D, SA-SD, F1-F2, F5-F6, K1-K9, SK1-SK9,P1-P2, SP1-SP2
Lead Judge: Stafford DeCambra, CEC, CCE, CCA, AAC - sdecambra@acfchefs.net
August 26, 2013 ACF Professional Chefs Association of Houston
Show Site: Houston Country Club, Houston, TX
Show Chair: Alex Darvishi, CEC, AAC - chef.alex@houstoncc.com
Telephone: (713) 575-8381 ext. 290
Categories: K9, SK1, P1, P2, W - Professional
WildCard - 80 minutes Mystery Basket ( Indivudual Competition)
The candidate will have 15 minutes to set up, 70 minutes to fabricate and cook, 10 minutes for plating and an additional 15 minutes to clean-up. He/she will produce 4 portions of a dish. 3 for the judges and 1 for display
The candidate will be provided with an student. The student will be allowed to chop herbs and peel vegetables only.
The student will assist the candidate to set up, clean tools and cookware as needed.
No cooking is permitted.
Lead Judge: Stafford DeCambra, CEC, AAC, CCE, CCA - sdecambra@acfchefs.net
September 22–24, 2013 ACF Central Florida Chapter - STATE COMPETITION
Show Site: Orange County Convention Center, Orlando, FL
Show Chair: Steven Jayson, CEC, AAC - steve.jayson@universalorlando.com
Telephone: (407) 363-8496
Website: www.acfcfc.com
Categories: STATE COMPETITION ST/2 - Wild Card-Customized W- Professional
CONTEMPORARY CATEGORY
Taste of Elegance Signature PORK Recipe Contest
Chef prepares 4 portions of an entree' in 90 minutes time window judged by ACF registered Judges.
The Mushroom Council mushroom Signature Recipe Competition - Same Guidelines as Taste of Elgance.
traditional catergory
USA Culinary Cup Challenge - Four member team competitions with each team preparing 55 portions of a 4 course signature meal following guidelines of selected ingredients. Teams will have 5 hours of preparation time and be judged by ACF Master Chefs.
Lead Judge: Louis Perrotte, CEC, AAC (student) & David Megenis, CMC,CCE,AAC (Cup Challange) - lperrotte@aol.com & dmegenis@bluemarblebrands.com
September 27–28, 2013 ACF Greater Indianapolis Chapter
Show Site: Ivy Tech Community College, Indianapolis, IN
Show Chair: Brandon Hamilton, CEC, CCE - brandon.hamilton@thechefsacademy.com
Telephone: (765) 212-0183
Categories: A-D, SA-SD, F1-F2, F5-F6, K1-K9, SK1-Sk9, P1-P2, SP1-SP2
Lead Judge: Rene Marquis, CEC, CCE, CCA, AAC - sevens777rm@yahoo.com
