Guide to Culinary Competitions Cooking to Win!

ISBN-10: 047172338X
ISBN-13: 9780471723387
Edition: 2006
List price: $51.95 Buy it from $33.87
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Description: Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, American Culinary Federation's Guide to Culinary Competitions provides an exclusive glimpse into the  More...

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Book details

List price: $51.95
Copyright year: 2006
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/16/2005
Binding: Paperback
Pages: 224
Size: 7.50" wide x 9.00" long x 0.50" tall
Weight: 1.166
Language: English

Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, American Culinary Federation's Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges, American Culinary Federation's Guide to Culinary Competitions is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.

AMERICAN CULINARY FEDERATION (ACF) is a professional, not-for-profit organization for chefs and cooks. The mission of ACF is "to make a positive difference for culinarians through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere."EDWARD G. LEONARD, CMC, is Captain and Team Manager of the ACF Culinary Team USA. He is also the President of the American Culinary Federation and Executive Chef at the Westchester Country Club in Rye, New York.

Introduction
Foreword
Preface
Dedication
Acknowledgments
Table of Contents
Why culinary competitions
On culinary competitions today
Types of competitions
Traditional Cold
The mystery basket
Contemporary Hot food
Recipe Competitions
Philosophy of competitions and advice
The application process
Items to look for before the commitment
Helpful hints when submitting the recipe
The Picture
Standing out
Sample Application
Practice and Preparation
Skills and Attribute Inventory
Action Plans
Presentation
Questions answered
Check list
Presentations in context
Culinary Techniques and Fundamentals
Craftsmanship
Craftsmanship in slicing
Glazing
General Guidelines
General Guidelines Pastry
What to concentrate on
What to Avoid
Culinary Strategy for Hot Food Competitions
Menu, Plate and Platter Development
Elements of Flavors
Conceptual Design
About Food
Kitchen Confidence & Professionalism
A Review of Cooking methods
The Market Basket
Requirements
Guidelines
The Process
Attacking the basket and sample baskets
Competition Items to review
Sample Score Sheets
Chef Ed's Helpful Insights
Judges
Overview
Becoming a judge
Application
Apprentice Judge Critique
What the competitor should expect
Reports
Commitment letter
Scoring & Assessments
The Critique
Tips from Chef Leonard
Hosting a Show
Procedure
Time Line
Organization
Applications
Requirements for Hot Food
Legal Forms
Pastry Displays
Some insight by Chef Thomas Vaccaro CEPC
ACF Culinary Team USA Pastry Coach
Rules, Guidelines and Categories
Categories and Procedures
Traditional Cold
Traditional Hot Food
Community Kitchens
Edible Cold and Pastry Competitions
Ice carving
Contemporary Competitions
Sample Score Sheets
The International Arena
Motivational quotes
Glossary
Terminology
Resources
Recommending reading from the Chef

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