AMERICAN CULINARY FEDERATION
MILWAUKEE CHAPTER
ACF Culinary Challenge
WISCONSIN RESTAURANT EXPO

March 10, 2008
Midwest Airlines Center
Milwaukee, Wisconsin

Contemporary Competition Guidelines –
One Person

Competition Categories.  The categories of contemporary competition are specified below.  Individual competitors fabricate and prepare a finished produce based on the following main course categories.  Competitors are to prepare four portions on all K categories, with 60 minutes to fabricate and cook the menu and five additional minutes for plating.

Category K/1:  Rock Cornish Hen, Chicken or Duck – Competitor will fabricate and cook a 1 to 1 ½ pound Rock Cornish Game Hen or a 2 to 2 ½ pound Chicken or a 5 to 6 pound Duck, using the whole or part of the bird.

Category K/2:  Bone-in Pork Loin – Competitor will fabricate and cook to specification.  Other Pork cuts may be included in dish.

Category K/3:  Bone-in Veal Loin or Rack – Competitor will fabricate either choice and cook to specification.  Other Veal cuts may be included in the dish.  Chine bone only may be removed from the Rack before the competition.

Category K/4:  Bone-in Lamb Loin or Rack – Competitor will fabricate either choice and cook to specification.  Other Lamb cuts may be included in the dish.  Chine bone only may be removed from the Rack before the competition.

Category K/5:  Game Birds – Choices of game birds can be 1 to 1 ½ pound Pheasant, Quail(s), Squab(s), Partridge(s), or up to 2 ½ pound Guinea Fowl.  Game birds must be fabricated during the competition and cooked as the recipe states.

Category K/6:  Bone-in Game:  Venison and Antelope, Racks or Loin – Competitor will fabricate either choice and cook to specification.  Other Game cuts may be included in the dish.  Chine bone only may be removed from the Rack before the competition.

Category K/7:  Whole Rabbit – Competitor will fabricate and cook to recipe specifications, using the leg and at least one other cut.

Category K/8:  Live Lobster – Competitor will be using 1 to 2 pound Lobsters, fabricate and cook to recipe specifications.  Other crustaceans/mollusks may be incorporated with this or other categories also. 

Category K/9:  Fish – Competitor will fabricate a 2 to 2 ½ pound flat or round Fish.  Fish can be eviscerated and scaled, but the head must remain on when brought in.  Prepare as recipe specifies.

General Rules and Guidelines (Applicable to all the above Contemporary Categories.):

• Competitor must provide recipes, all ingredients, and a complete diagram or a clear, close-up, color photograph of the signature dish.  Competitors are to provide six copies of their recipes and photographs for the competition officials and judges.
• No advance preparation or cooking is allowed.  Vegetables can be peeled and salads may be cleaned and washed but not cut or shaped in any form; beans may be presoaked.  Exceptions are chopped herbs, shallots, garlic and mire poix.  Competitors may also bring proteins pre-marinated, but will be required to demonstrate fabrication of protein and making of marinade.
• Competitors are allowed to bring in only the whole and raw materials in the amounts stated in their recipes.  However, the judges may allow variances in amounts for products that require further preparation, (whole fish, meats, etc.).  No finished sauces are allowed; however, basic stocks (beef, veal, chicken, vegetable, or fish) may be brought in as necessary for the assignment.  No clarified consommés are allowed.
• Competitors will bring his or her own tools, including small ware and plain white china (plates, platters, bowls, etc.) to display the finished dish.
• All competitors are required to pre-scale their recipes.  The following ready-made dough may be brought in:  puff pastry and fillo dough.
• Basic Nutritional Balance in recipe development in the simplest form means the competitor should use the following guidelines in formulating a balanced, nutritionally sound recipe:

Based on overall calories, no more than 30% of the daily calories should come from fat, 50%-60% of the daily calories should come from carbohydrates, and 15%-20% of the daily calories should come from proteins.

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!
  
• Each Contemporary Competition competitor will pay a $75 entry fee
  
• The competition officials will do their best to honor start-time requests. Requests will be honored on a first come first served basis.
  
• You may also register for the Mystery Basket Team competition and Cold Food competition at the same time you register for the Contemporary 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.

• Any entries submitted after January 31, 2008, will be held in consideration, if time slots are available.

• Schedules will be sent via email no later than one week prior to the event.
  

Prizes:
First Place - $250.00
Second Place - $150.00
Third Place - $100.00

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