AMERICAN CULINARY
FEDERATION
MILWAUKEE CHAPTER
ACF Culinary Challenge
Tuesday, March 11, 2008
Wisconsin Restaurant Expo
Midwest Airlines Center
Milwaukee, Wisconsin
TRADITIONAL COLD FOOD COMPETITION
Category A – Cooking, Professional and Student:
Show platters need to be a minimum of eight (8) portions on the
platter and one portion on a display plate. The competitor must
demonstrate at least, two protein items, two garnishes, one salad,
and the appropriate sauce.
[Select one – All items must be
properly glazed]
A-1 - Cold
Platter of Meat, Beef, Veal, Lamb, or Pork
A-2 - Cold
Platter of Fish and/or Shellfish
A-3 - Cold
Platter of Poultry
A-4 - Cold
Platter of Game
A-5 - One
cold hors d’oeuvres selection, with a minimum of 8 varieties,
served with appropriate sauces and garnishes
Category B – Cooking, Professional and Student:
[Select
one – All items must be properly glazed]
B-1 - Six
different cold appetizer plates.
B-2 - Six
different hot appetizer plates, presented cold.
B-3 - One
5 course tasting menu gastronomique for one person, prepared
hot and presented
cold, comprising of two appetizers, one consommé, one
salad and one
entrée all within proper tasting portions and contemporary
presentations.
B-4 - One
restaurant platter for four persons prepared hot but displayed
cold and one
vegetarian platter for two prepared hot but displayed cold.
A gastronomique menu implying a special and unusual occasion
not occurring often, or referring to a contemporary style of
fine dining tasting menu. The theme should be carried through
all dishes.
Category C – Patisserie/Confectionery, Professional
and Student:
To complete this category, all requirements must be
displayed (all exhibited pieces must be made of edible materials).
[Select
one]
C-1 - Decorated
Celebration cake – sugar paste, rolled fondant or royal
icing. Celebration cake can be any shape with maximum display
area of 15x15; no dummy cakes are permitted.
C-2 - One
buffet platter of fancy cookies, chocolates, or petit fours (platter
must be made up of 8 varieties, 8 portions each) with one plate
for tasting.
C-3 - Six
different individual hot or cold desserts (must be prepared as
an individual plated serving). All shown cold.
C-4 - Wedding
cake – a wedding cake must be at least three tiers with
a maximum display area of 36” x 36”; no dummy cakes
are permitted.
C-5 - Novelty
Cake – an imaginative creation in shape and design; cake
and decorations must be edible.
Category D -- Showpieces:
The exhibits in this category should demonstrate the difference
between cookery and culinary art. The use of commercial molds
is not permitted.
[Select one]
D-1 - Tallow
or Carving, a maximum display area of 30" x 30"; no
external supports are allowed.
D-2 - Saltillage
- maximum display area is 30" x 30"; no external supports
are allowed.
D-3 - Pastillage
- maximum display area is 30" x 30"; no external supports
are allowed.
D-4 - Chocolate
- maximum display area is 30" x 30"; no external supports
are allowed.
D-5 - Marzipan
- maximum display area is 24" x 24"; no supports are
allowed.
D-6 - Cooked
Sugar - maximum display area of 30" x 30"; no supports
are allowed.
Selection Process:
The Wisconsin ACF Culinary Challenge is a collaborative effort
between the ACF Chefs of Milwaukee and the Wisconsin Restaurant
Expo. All ACF competition and Wisconsin Restaurant Expo requirements,
rules and regulations must be followed by competitors and guests.
- All entries must be submitted through the competition’s
web-based registration system by January 31, 2008. Phone calls
will not be accepted. NO EXCEPTIONS!
- Registrations submitted after January 31, 2008 will be accepted
only if space allows.
- Each Contemporary Competition competitor will pay a
$75 entry fee
- You may also register for the Mystery Basket Team competition
and Contemporary competition at the same time you register
for the Cold Food competition
- Each competitor is allowed to bring up to two guests free
of charge (additional guests are subject to the $15 Wisconsin
Restaurant Expo registration fee.) You must register guests
at the time you register for the competition. ALL GUESTS
MUST BE AT LEAST 16 YEARS OLD. NO ONE UNDER 16 IS ALLOWED
AT THE COMPETITION, INCLUDING INFANTS IN STROLLERS OR CARRIERS.
- Your badges for the Wisconsin Restaurant Expo will be sent
to you separately from your competition information. You must
have your badge with you at all times while at the Wisconsin
Restaurant Expo.
- Displays must be set up by 7:45 a.m. on Tuesday, March 11
to compete. No exceptions.
Prizes:
First Place - $150.00
Second Place - $100.00
Third Place - $75.00
Please contact Chef Dennis Stukel, ACF Chefs of Milwaukee,
for Competition Questions:
Chef Dennis Stukel
Phone number: 414-531-8612
Email: chefstukel@yahoo.com
Please contact the Wisconsin Restaurant Association Education
Foundation for questions regarding registration, access to facilities,
etc.
Contact: Susan Quam, EF Director
(if not available, ask for another Foundation representative)
Phone: 800-589-3211
www.wirestaurant.org/expo/compete
email: squam@wirestaurant.org |
