Mystery Basket Competition

Tuesday, March 10 and
Wednesday, March 11

It's a race against the clock as teams of skilled chefs prepare a four-course meal from a mystery box of ingredients that are not revealed until the start of the competition. It's a long-running favorite for spectators!

Sponsored by:

AMERICAN CULINARY FEDERATION
MILWAUKEE CHAPTER
ACF Culinary Challenge

March 10-11, 2009
Wisconsin Restaurant Expo
Midwest Airlines Center
Milwaukee, WI 

Hot Food Mystery Basket Competition Guidelines
Two Person Team
ACF Medal Event

Category F Details:

Hot food competitions are those events which competitors cook and present food to be judged on taste, as well as execution of skills and presentation.  These competitions are somewhat larger in scope than cold food competitions in that kitchen space is required, raw products must be provided and monitored, and student helpers, proctors, and servers must be provided. 

Hot food competitions that make use of the mystery basket are the best kind in determining the skills required of chefs and cooks.  Signature dish competitions are often used in larger events as a preliminary competition to narrow the field.  There are those competitions that combine aspects of both, requiring a signature competition for the entrée and a mystery basket for the appetizer/soup/salad and dessert.

Ingredients for the mystery basket will vary in each competition, but they must always be the same for each competitor in any given competition and must never be revealed in advance.

For an individual competition, food will be needed for four courses and 12 portions.  Each basket should include no less than three and no more than five main items, main items meaning meat, fish, poultry, or game.  All main items must be used in the menu.  The weight or count of the main items must be sufficient to prepare a four-course meal of 12 portions each.  Having whole items with bone should be encouraged to show the fundamental skills of the competitors.  Also, the weight factor changes if one of the main items is oysters or clams, etc.  In this case, a count should be used.

In addition to the main items, there should be some salad ingredients, if greens are not included in the kitchen staples.  Also, two or three vegetables items and one to two starch items not present in the kitchen staples should be included/provided as well as items suitable for dessert.

Requirements:

Each team will prepare 12 servings of a 4-course meal.  Of the total 12 portions to be prepared:

3 is for the judges to taste
1 is for archive photos’ display and then judge’s critique
8 will be served to the public and must be consistent with the quality of the judge’s plate.

The judge’s panel will consist of a minimum of 3 ACF approved culinary judge’s.  In a “blind judging”, more may be required to ensure there are different judges proctoring the kitchen and tasting.  In an “open” competition, all three will judge the work in the kitchen and tasting.

It is expected that the chef competitors dress in full professional chef’s whites, including hat, apron, scarf, and kitchen towels during the competition, especially in consideration of the exposure to trade and national press that might be on-site to cover the competition.

Procedure:

While competitors are waiting to begin, they must be kept away from the kitchen area so as to not gain an unfair advantage by seeing the contents of the mystery basket.  Competitors may bring only their tools i.e. knives and cutters.  At 30-minute intervals, each competitor will receive the mystery basket containing a selection of materials.  Within 30 minutes from receiving the basket, each competitor must submit a menu to the competition proctor.  No substitutions for items in the basket can be made.  After submitting his or her recipe, each competitor must complete the assignment within the allotted cooking time.  Serving begins when the first competitor reaches the four-hour limit.  Each competitor is allotted a 30-minute window in which to serve all courses.  If a competitor misses his or her turn, he or she will be disqualified.

Student Assistants:

An assistant to the competitor can gain tremendous knowledge and experience.  It is therefore of extreme importance that he or she has a good understanding of the basic fundamentals in cooking, such as blanching vegetables, or preparing a sachet d’epices or bouquet garni, and is able to comprehend clear instructions regarding weights, measures, equipment needs, and terminology.  Finally, it is of significant importance that these students have mastered the basic knife skills with regard to mincing, chopping, and dicing, as well as be able to differentiate among julienne, brunoise, batonnet, chiffonade, and tourne and be able to dice small, medium and large adequately.  Therefore it is extremely important that those students who apply to assist competitors be screened in these areas.

Additional Information
Guests Attending the Competition and Wisconsin Restaurant Expo
You are allowed to have guests attend the Competition, some of which takes place when the Expo is not open. You will be required to submit names of all guests when you register for the competition. Up to two guests per competitor will be allowed to attend free of charge; additional guests will be charged the standard Wisconsin Restaurant Expo registration fee, $20 online or $30 day of show.

Check in on Competition Day:
Each competitor will check in with the Competition Committee thirty minutes prior to your scheduled competition time.  Note:  Any competitor arriving late for their specific time will be disqualified.  If you are in the convention center prior to your scheduled time, you are asked to stay away from the competition area.  Competition times will be determined one week prior to the event.

Kitchen Equipment:
One-single door reach-in refrigerator
One-single compartment sink
Two-stainless steel worktables with under shelf
One-professional electric stove
One-sheet pan rack
One-trash can
Two electrical outlets
Note:  No propane or gas fired equipment will be allowed to be brought in by competitor.

Personal Supplies:
(This is a suggested supply list.)

Parking:
Parking is on your own and is available around the Midwest Airlines Convention Center.  Maps will be sent once entry is confirmed.

Unloading and Loading of Supplies:
All supplies may be unloaded and loaded at the dock area.  Carts will be provided to transport supplies to the storage area. You will be give specific passes and directions for unloading on the dock.

Team 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, 2009. Phone calls will not be accepted. NO EXCEPTIONS!
  

1. Each team member must register separately and indicate they are part of the team competition and who their partner is
   
2. Each team member will pay a $125 entry fee (equaling a total team fee of $250.)
   
3. The competition officials will do their best to honor day/start-time requests. Requests will be honored on a first come first served basis.
   
4. You may also register for the Contemporary and Cold Food competition at the same time you register for the Mystery Basket Competition
   
5. Each competitor is allowed to bring up to two guests free of charge (additional guests are subject to the standard Wisconsin Restaurant Expo registration fee, $20 online or $30 day of show.) You must register your 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.
   
6. 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, 2009, will be held in consideration, if time slots are available.
  
• The Common Kitchen list will be sent via email no later than February 15, 2009.
• Schedules will be sent via email no later than one week prior to the event.
  

Prizes:
First Place - $500.00
Second Place - $300.00
Third Place - $200.00

Please contact Susan Quam at the Wisconsin Restaurant Association
Education Foundation with questions.

Contact: Susan Quam, EF Director
Phone: 800-589-3211
www.wirestaurant.org/expo/compete
email: squam@wirestaurant.org