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.
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.
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."
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
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
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.
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.
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.
- 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)
Must include the following items in any fashion/orientation and clearly noted within the recipe preparation for maximum point consideration. Failure to use these regional ingredients will result in a measured point deduction
- Northeast: Apples (any variety, fresh or dried), real maple syrup, navy beans (dried/pre-soaked), local craft beer, wine, or local craft distilled liquor
- Southeast: Peaches (fresh, dried, or preserved), black strap molasses, black eyed peas (dried/pre-soaked), local craft beer, wine, or local craft distilled liquor
- Central: Cherries (fresh or dried), sorghum syrup, wild rice, local craft beer, wine, or local craft distilled liquor
- West: Blueberries (fresh or dried), local honey, quinoa, local craft beer, wine, or local craft distilled liquor
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
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.