ACF Competition
Scope
The University of Massachusetts is hosting a Team Competition sanctioned by ACF during the 13th Annual Chef Culinary Conference (CCC). The competition is classified as a Category F/3 Customized Market Basket Competition for teams of four. There will also be a Category F/3 Customized Market Basket Baking Competition for teams of 3.
Eligibility
The CCC team competition is open to all culinary professionals registered to attend the13th Chef Culinary Conference (June 11-15, 2007). In the event that more than 12 teams of four register for the culinary competition or more than 4 teams of 3 for the baking competition, teams will be taken on a first come first serve basis You may enter the contest as an individual member and the conference will assign you to a team or register your own team Culinary professionals on the planning committee of CCC are not eligible to compete.
Date, Time, & Location
The competition is on Friday June 15, 2007 at The University of Massachusetts -Amherst Campus Berkshire Dining Commons and Hampden Bakeshop. The first team will begin at 6:00 am. The medal ceremony will be held from 3:00pm to 4:00pm. There will be a mandatory session about the competition on Thursday afternoon at 3:00pm after the day's workshops. This is when teams will receive your market basket and be given 40 minutes to write and turn in your menu. After your menu is written you will set up your speed racks. At this session the rules will be reviewed and the start time off all the teams will be determined.
Culinary Competition
All teams will be provided with the necessary equipment for the competition. Each team will be required to prepare a three-course menu choice of soup /appetizer/salad /entrée for 4 servings and one buffet platter for 10 servings plus one plated serving for the judges. Of the 4 servings to be prepared, 2 will be for the judges for tasting, one will be for a photo/critique/press and one for the team. On Thursday afternoon at 3:00 after going over the rules and order of the teams, the teams will be given the market basket containing a selection of materials. Each team will then have 1 ½ hours to submit a menu to the competition proctor and set up their speed racks. No substitutions of items in the basket may be made. Each team will be allowed three hours of cooking time and a 20 minute plating window. It is expected that all teams will be dressed in full professional chef's whites, including hat, apron, scarf; and kitchen towels during the competition, especially in consideration of the exposure to the trade and press that may be on-site to cover the competition.
Baking Competition
All teams will be provided with the necessary equipment for the competition. Each team will be required to prepare 24 servings of bread or rolls two varieties, 24 servings of pastry or cookie 2 varieties and 24 servings of cake, torte, pie or tart. On Thursday afternoon at 2:30 after reviewing the rules and order of the teams, the teams will be given the market basket containing a selection of materials. Within 40 minutes from receiving the basket, each competitor must submit a menu to the competition proctor. No substitutions of items in the basket may be made. Each team will then set up their speed racks. Each team will be allowed four hours of cooking time and a 20 minute plating window. It is expected that all teams will be dressed in full professional chef's whites, including hat, apron, scarf; and kitchen towels during the competition, especially in consideration of the exposure to the trade and press that may be on-site to cover the competition.
Prizes
ACF MEDALS WILL BE AWARDED, BASED ON THE FOLLOWING POINT TOTALS:
ACF Gold medal (36-40 points)
ACF Silver medal (32-35.99 points)
ACF Bronze medal (28-31.99 points)
To register for conference and competition please go to the registration page on this website or call 413-545-0172.