Listed below are the required textbooks for the 2019 competition. Answers will be accepted from only the texts listed below:

  1. Culinary Arts Principles and Applications (3rd Edition), by Chef Michael J. McGreal; published by American Technical Publishers, ISBN 978-0826942579. Website: Source for questions, all chapters excluding 2 and 21. Special thanks to American Technical Publishers for providing all registered team members with a copy.

  2. On Baking: A Textbook of Baking and Pastry Fundamentals (3rd Edition), by Sarah R. Labensky, Eddy Van Damme, Priscilla A. Martel; published by Prentice Hall, ISBN-10: 0-13-237456-0. Website: Source for baking questions, all chapters.

  3. ServSafe Coursebook (7th Edition), National Restaurant Assoc. Educational Foundation; published by Prentice Hall, ISBN-10: 0134764234. Website: Source for sanitation questions, all chapters.

  4. Escoffier: The Complete Guide to the Art of Modern Cookery, by Cracknell & Kaufmann, ISBN-10: 0-471-29016-5, all classical cooking questions with information taken directly from the following chapters: 1, 2, 3, 6 and 7. Website: