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ACF Competition

Scope

The University of Massachusetts is hosting a Team Competition sanctioned by ACF during the 14th Annual Chef Culinary Conference (CCC). The competition is classified as a Category F/3 Customized Market Basket Competition for teams of four.

Eligibility

The CCC team competition is open to all culinary professionals registered to attend the14th Chef Culinary Conference (June 16-20, 2008). In the event that more than 14 teams of four register for the culinary 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 20, 2008 at The University of Massachusetts -Amherst Campus Berkshire Dining Commons.  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 gone over and the order of 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 (a appetizer, entrée and dessert) 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 3:30 after going over 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 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.

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.