R. L. Schreiber, Inc.

ACF Student Team Competition

Participating in the student team competition is a fun way to put the skills you’ve learned in the classroom to the test.

As a team competitor you demonstrate dedication and experience in the culinary industry. Participation is an instant resume builder.

2020 Student Team Intent to Compete Application

ACF Student Team Competition

Registration Deadline: November 1, 2019

Student Team Intent to Compete Form

ACF Student Team Championships: The History

Since 1992, the competition has molded students into young professionals. More

Past Winners

ACF Student Team Competition Winners

State Competition

Any number of teams within a chapter or city may be organized and managed by interested chefs and chef-instructors. All local teams may compete at the state level; the winning team goes on to represent its state and region at the "ACF Student Team National Competition."
Note: All state competitions will be held in accordance with ACF competition guidelines.

All State Competitions must be completed by: March 1st

It is the responsibility of the state competition organizer to inform the ACF Competition and Awards Administrator at the ACF National Office of the "ACF Student Team State Champions."

State Competitions will consist of two phases:

Skills Salon Phase Teams will be required to use some of every item produced during the skills phase in their four course menus. Menus should be planned accordingly.

A Cooking Phase that consists of four courses, one of which will be and entrée prepared using four required regional ingredients.

Courses are:
a. Fish starter Course
b. Salad Course
c. Main Course (Highlighting required regional Ingredients)
d. Dessert Course

State Guidelines

Skills Salon Phase

Team members will blindly draw one of four skills that must be demonstrated in the Skills Salon. The lead judge will pre-determine and announce the order in which the skills will be demonstrated. Team members will compete in a relay-style format with a total of eighty minutes to complete all four skills. Teams will have a fifteen-minute setup window and a ten minute clean-up/set-up window. All materials for this program will be supplied by the team.
Time Line
Set up: 15 minutes
Skills Window: 80 minutes
Clean-Up/Set-up: 10 minutes

Skills: Must be performed in the following order

 

1. Pastry
a. Make one quart of pastry cream.
b. Zest, peel and section one large lemon.
c. Rollout pre-made short dough, line one 8" tart pan, and dock the dough.

2. Filleting of any variety of round fish. Eyes and gills should be removed from the head and displayed with any other waste items. In addition the proper handling of the carcass and remaining protein is taken into account.

3. Butchery of a whole 2 ½ to 3lb chicken into eight pieces. In addition the proper handling of the carcass and the remaining protein is taken into account.

4 .Knife Cuts
a. Julienne 4 ounces of orange (colored) carrot- 1/8 x 1/8" x 2".
b. Tourné one 80 count potato - eight pieces -¾" diameter, 2" long, seven sided and flat ended.
c. Peel and Brunoise 2 ounces of shallot - 1/8" x 1/8" x 1/8".
d. Peel and small dice two vine-ripened tomatoes (pulp seeded and concassé).

5. Bonus Cut- 4 Fluted White Button Mushrooms = 1 Point
Any team that completes the required skills with in the allotted time may attempt to perform this task. In order for point consideration, this task must be completed within the 80-minute skills window. Any team member may step in to perform this task.

Do not discard any waste items from any of the skills so that judges may review excessive waste or trim.
Practice makes perfect. Just do the skills required and always remember to use proper sanitation practices.
Note: The alternate may be substituted for a team member for the skills salon but the team coach must notify the lead judge during the competitor meeting of the change.

Cooking Phase

Each team will produce a "Four Course regionally inspired Signature Meal". The "Team Choice Four Course Signature Meal" will be for 4 people, three portions will be for tasting by the judges and one will be for display. Each region will be assigned 4 regional ingredients that must be used and highlighted in their entrée course. This will be the requirement for the state and regional levels, failing to highlight these ingredients will result in a measured point deduction.

Classical cookery and modernist technique requirement

  • Each menu shall have the following identified skills prominently identified within the menu and recipes submitted. SKILLS AND TECHNIQUES SHALL BE SUMMARIZED on the classical cookery and modernist technique inventory sheet (see the Skills PDF Example on the ACF Website for this supporting document)
  • Teams may choose where these classical cookery techniques are used within their menus
  • Maximum points will be earned for clearly identifying (using the supplied inventory form) the following techniques within the menu/recipes in addition to executing them to the greatest degree of skill and craftsmanship.
  • Failure to execute the following will result in a measured point deduction
  • The following skills shall be routed into each signature menu and executed with the highest degree of quality for maximum point consideration.
  • Saute Technique
    Forcemeat Technique
    Poaching Technique
    Braising Technique
    Deep frying Technique
    Piping Technique
    Emulsified sauce or Dressing Technique
    Modernist cuisine Technique of choice

    The Menu Should Consist of:
    a. Fish starter course
    b. Salad Course
    c. Main Course (Highlighting required regional Ingredients)
    d. Dessert Course

    Three portions of each course will be delivered to the judges by designated food runners for tasting, and one complete meal of four courses will be displayed for photographs and critique.

    Timeline

    20 Minutes     Set-up of the kitchen
    75 Minutes     Cook and preparation time for the four course meal
    15 Minutes     Window for service of the four course meal - Note: Teams will be deducted one point per minute up to a maximum of 5 points if they go over the 15 minute window of service.
    20 Minutes     Clean-up and breakdown of the kitchen. The Kitchen must be left in the same condition as found. Failure to observe this will result in point deductions.




    National Competition

    ACF's National Convention will be the site of the "ACF Student Team National Championship." Each of the state champions and the military team champions will be eligible to compete for the Title of "ACF Student Team National Champions". The "ACF Student Team National Championship" will be held according to ACF competition guidelines.

    Student Team National Competition Registration:
    Each student team that advanced as their state champion from the state competition or was advanced based on being a single team will have the opportunity to register to compete. A separate registration link will be provided after all the Student Intent to Compete Applications and/or State Competitions are completed.

    National Student Team Entry Fee:
    $1250* (5 Student Team Members & 1 Coach)
    *Entry Fee Includes - 5 Student Team Members & 1 Coach
    (6) ACF National Convention: Dallas - Education Only Pass
    (6) Welcome Reception Ticket
    (6) President's Grand Ball Ticket
    National Student Team Entry Fee Deadline: May 1st

    The National Competition will consist of:
    Team Choice Four Course Signature Menu Each team will produce a "Team Choice Four Course Signature Menu" for four people. Three portions will be for tasting and one portion for display. The competition will take place over a four day period with the teams from a specific region competing each day. The team scoring the highest from each region will be named the regional champion for their region and the team with the highest overall score will earn the title of ACF national champions.

    National Competition Guidelines

    Each team will produce a "Four Course regionally inspired Signature Meal". The "Team Choice Four Course Signature Meal" will be for 4 people, three portions will be for tasting by the judges and one will be for display.

    Day 1 - Team Choice Four Course Signature Menu

    Each team will produce a "Team Choice Four Course Signature Menu" for four people.
    The Menu Should Consist of:
    a. Fish/Seafood Starter Course
    b. Salad Course
    c. Main Course
    d. Dessert Course

    Mystery Ingredient

    • The lead judge at the national competition will choose one mystery ingredient for all the teams. It will be an ingredient from the region where the national convention is taking place. The team will have 12 hours to decide if they wish to use the given ingredient in full.
    • The mystery ingredient will be provided by the jury to the competing teams at the start of the competition setup window.
    • The ingredient must be used to its maximum potential.
    • The jury will decide if the ingredient was used to its maximum potentialduring the menu tasting evaluation.
    • Evaluation is pass or fail
    • The mystery ingredient needs to be used in its entirety with minimum waste. Waste should be customary for the ingredient provided.
    • Teams are not required to take on the challenge of the mystery ingredient.
    • Successful use of the mystery ingredient results in the following: 1 full point added to the teams total final tasting score.

    Timeline

    20 Minutes     Set-up of the kitchen
    90 Minutes     Cook and preparation time for the four course meal
    20 Minutes     Window for service of the four course meal - Note: Teams will be deducted one point per minute up to a maximum of 5 points if they go over the 20 minute window of service.
    20 Minutes     Clean-up and breakdown of the kitchen. The Kitchen must be left in the same condition as found. Failure to observe this will result in point deductions.

    Three portions of each course will be delivered to the judges by the designated food runners for tasting, and one complete meal of four courses will be displayed for photographs and critique.

     

    General Rules for State and National Student Competitions

    Teams must provide for the four-course meal, six sets of menu packets. These must be presented to the judges in booklet form upon entering the kitchen at the stated competition start time and must adhere to the "Menu Packet-Four Course Meal" guidelines.

    Teams are expected to bring in only the whole and raw materials in the amounts stated in the recipe to execute the assignment. Products should be weighed, separated and clearly marked.

    No advanced preparation of vegetables is allowed for the skills section.

    Washed Peeled and sectioned fruits, vegetables and cut mirepoix are allowed for the four course-cooking phase. Fruits and vegetables are not to be brought in shaped but may be sectioned according to the team's needs. Leeks may be split for cleaning purposes.

    Appropriate stocks for the four-course meal may be brought in, but neither finished sauces nor clarified broths are allowed.

    Puff, bric, and phyllo may be brought in.

    The use of commercial fruit purees for the dessert is allowed but the puree should not be altered in any way.
    Cooked ice cream bases and/or sorbet bases may be brought in ready to freeze at the competition site.

    All marinated items brought in advance must be demonstrated and prepared in their proper culinary production sequence before the pre-prepared items can be used.

    Teams must bring in all equipment, knives, small wares and chinaware for all parts and phases of the competition. The only exception will be at the "Four Course Signature Meal" where the chinaware will be provided.

    Teams are discouraged from bringing in too much equipment and tools as it is often times not looked upon favorably by judges nor will necessarily result in better outcome.

    The goal at student team competitions is for teams to display mastery of Basic cooking principle and skills, execute good solid cooking and display great teamwork. Complicated and crowded menus and dishes do not necessarily score higher and often times inhibit team's full success especially when the team is away from much familiar home kitchen environment.

    Teams may bring in up to two supplementary tabletop burners, if approval is received from the Lead Judge/Show chair prior to the event.

    Teams are required to work within the assigned kitchen/station boundaries. Not adhering to this rule will result in point deductions.

    Teams are required to save their food and non-food waste in separate third pans and can dispose of them once reviewed by a kitchen judge. In addition, usable food trim must be properly labeled and put away.

    Proteins must be brought whole and butchery skills and utilization of trim will need to be displayed.

    Utilization of usable trim and by products in your menu is fully expected and displays one's cooking skills.

    To make it an educational experience for all teams attending, the all-important critique sessions are open to all teams and coaches if they choose to attend.

    Cell phones and smart devices are not permitted in the kitchen.

    Kitchen Station Requirements (State)

    The following items will be provided:
    1 each 6 burner range available
    1 each full sheet-pan size oven with two shelves
    2 each 6' to 8' tables, 30" wide and standard kitchen height
    4 each power outlets
    Garbage receptacle
    Access to ice supply, within close proximity
    Access to refrigeration, within close proximity
    Access to a freezer, within close proximity
    Hot and cold water and sanitary source in the immediate vicinity
    To maintain sanitation, mops, brooms, bleach and buckets
    A large digital clock visible by every team in the competition area for accurate timekeeping
    A team staging area for ingredient check-in and placement
    A schedule of competing times
    Breakfast refreshments for the teams and judges
    One 6' display table per team for food display

    Teams must bring in all additional equipment that is needed to execute the meal. All food items and equipment should be on TWO proper full size speed racks. Teams should only expect the organizer to provide what has been listed above. During the competition, teams will only be permitted to use one speed rack.

    Processors, blenders, mixers, etc. must be brought in if needed. Please be aware that only the power outlets described will be supplied and you will be limited to those outlets and the power they provide. The use of power stripes to increase the outlet count will not be allowed and if a power outage occurs from the team exceeding their power allotment, no additional time will be given due to the outage.

    Kitchen Station Requirements (National)

    A kitchen diagram and a list of equipment provided will be sent to each team by the ACF National Office once the kitchen designs have been established. Teams must bring in all additional equipment that is needed to execute their program. All food items and equipment should be on two full size speed racks. During the competition, teams will only be permitted to use one speed rack.

    Teams should only expect the organizer to provide what has been shown in the kitchen diagram and the list of the equipment that will be provided.

    Processors, blenders, mixers, etc. must be brought in if needed. Please be aware that only the power outlets described will be supplied and you will be limited to those outlets and the power they provide. If a power outage occurs from the team exceeding their power allotment, no additional time will be given due to the outage.

    Please also keep in mind that open flames may be restricted due to the set-up of the kitchens in the show halls.

    Dress Code

    It is important to remember that each member of a student team represents the profession of chefs. Therefore, teams must be dressed appropriately and professionally. The following dress code will apply:

    White chef coats (ACF logo on left chest, chapter logo & school logo if applicable on right chest). No other logos are permitted.
    Black pants
    Black shoes or clogs
    Full aprons
    Kerchiefs
    Toques
    The alternate must wear a red armband.

    Role of the Alternate

    In the student team competition, the alternate is an important asset to the team, and needs to be a strong, versatile individual. Here are the rules for what alternates can and cannot do:
    For the skills section, you can use the alternate instead of another member of the team if you wish; however, the lead judge must be notified of this at the competitors meeting with the judges.

    During setup and teardown periods, the alternate may act as any other team member.

    During the cooking section of the four-course meal, the alternate is not allowed to prepare or touch food, other than transporting it to and from a refrigerator or freezer, or delivering the finished coursed to the judges' table.

    The alternate can taste food at any level of the competition.

    The alternate can keep the team on schedule, prompting team members of oven checks or maintaining simmering foods on the stovetop, but cannot physically open the oven or remove products. Likewise, the alternate cannot strain or remove items from the stovetop.

    During the dish-up, the alternate may wipe any smudges or debris on the finished plates. At the national level only, alternates can place small garnish items on the plate. This does not include sauces, main components, vegetables or starches.

    At no time may the alternate assist a team member, for instance, hold a pastry bag while it is being filled. In short, the role of the alternate is to keep the team on track, transport food and equipment to the table or range top, change out and wash soiled boards and pans, and monitor cooking times. The alternate will wear a red armband indicating that person as the alternate, aiding the judges in monitoring their activity. It is also the responsibility of the alternate to keep the team's equipment washed and stored away from the dishwashing area.

    At the national level competition, there will be no alternate position. Teams may organize their five members in any way they see fit.

    Role of the Team Coaches and Manager

    The manager and coach do not have a role during the competition. Once you arrive at the competition, your work is done. If you talk to your team while they are competing, your team will be DISQUALIFIED on the spot. This rule will be enforced. After the competition and during the critique the manager and coach are required to be at the team's critique.

    Additional Guidelines & Requirements

    Skills Salon

    Guidelines and requirements are updated annually.