2007 American Culinary Classic Guidelines
Team Hot
Food Competition
The
hot food competition at the American Culinary Classic will be held in
accordance with the World Association of Chefs Societies (WACS) guidelines.
Each
day, 3 teams will participate in the hot food competition. Teams will be
notified of their scheduled time of competition 2 months in advance.
Each
team will be required to produce the following:
- A 3-course meal including
dessert - 86 portions
- Maximum of five hours
preparation time, excluding time for service.
- Team consists of six
members, 4 chefs, 1 pastry chef & a team manager/team captain.
- The team manager will
be a working member of the team and may take part in any activity in the
kitchen.
- One kitchen porter
will be supplied for each hot kitchen by the competition organizers. The
kitchen porter may not partake in any food preparation or presentation
activities.
- Recipes must be
supplied in a clearly written format no later than March 30, 2007 and must
include color photos of each dish and a team black & white photo.
- The menu must be the
same as is presented in Category B.
- Each team will be
responsible for the procurement of their menu ingredients.
Team Cold
Food Competition
The
cold food competition at the American Culinary Classic is based on the World
Association of Chefs Societies (WACS) guidelines.
Each
day, 3 teams will participate in the hot food competition. Teams will be
notified of their scheduled time of competition 2 months in advance.
All
cold food displays must be completely ready, and all team members must be out
of the display area by 8:00 a.m. No unauthorized visitors, observers,
competitors, or guests will be permitted in the area while the judging is
taking place. However, the team captain/manager or team representative should
be on hand to respond to any questions by the judges. Each team is responsible
for breakdown at 5:00 p.m. on their respective day of competition.
Approved Display
Table
The
organizers will provide each team with a 10ft x 13ft (3.048 meters x 3.9624 meters) draped
table. Tables will not be braced. These tables must be utilized. The Teams will
be allowed to decorate their table displays with risers, flowers & linens
of their choice.
The
following will not be permitted:
Ø
Any display requiring electricity, including lights
Ø
Any display item/component weighing over 150 lbs (67.50 kilos).
*
Note: The organizer will provide a drop-light (spotlight) over each cold food
competition table.
The following is required
to be presented in each category:
Category A
Finger foods and/or tapas
suitable for evening cocktail service for six persons.
Ø
Three different kind of finger foods and/or tapas, prepared cold and displayed cold.
Ø
Three different kinds of finger foods and/or tapas, prepared hot and
displayed cold.
Ø
Six different starters, three hot and three cold, individually prepared
for one person. One of the six different starters must be prepared twice and is
designated for the tasting by the judges.
Ø
A festive, cold display presentation platter for 8 persons.
In
addition to the above one plate for one person from the festive platter must
also be presented so an optical effect along with the relative proportions will
be clearly apparent. Descriptions must be supplied.
Category B
Menu of the Day
This
is an important discipline as it reflects what we do as chefs and cooks on a
daily basis.
Ø
A 3-course meal including dessert - this must be the same three course
meal as is being presented in the hot kitchen under category R.
The
total weight of the meal size should be around 500-600 grams ( 18-21 oz ). Composition must be well balanced in correct proportion
of fat, carbohydrates, proteins, vitamins and fiber. It is also important that
the colors harmonize and the dish must show practical application. Descriptions
must be supplied.
Restaurant Platter
Ø
One restaurant platter for two guests.
Every
effort should be made to select a main piece of protein or vegetable item that
reflects its total use on the platter and it is also important that all pieces
such as ends should be presented on the platter.
Festive Menu or Four Main Course
Dishes
Ø
A menu for a festive occasion. This menu must be practical. In this
section, it will be presented as a five courses menu and must include a
dessert. The portion size should fall within 600-700
grams
( 21-25 oz
) for the
complete menu. The menu should show practical techniques for preparation as
well as service. The menu should also be practical enough for a small banquet
for 20 persons. It should also reflect a correct progression of flavor, style
and preparation throughout the menu.
The
main item is up to the competitor, however it should
reflect a selection of the following:
- Fish
- Seafood
- Poultry
- Fowl
- Vegetable
- Game
- Beef
- Lamb
- Veal
- Pork
The
main course must be balanced and include carbohydrate and vegetables.
Category
C
Pastry
Ø
2 different cakes (gateaux, maximum 20 cm diameter) for 8 persons, one
slice cut and presented. One of the two cakes has to be presented twice (2
times) to allow one to be tasted by the jury.
Ø
1 platter with sweet biscuit or chocolates or petits
fours or cheese fours or friandises, 5 differ sorts
for 6 persons. Additionally, one further piece of each variety must be
presented separately for the tasting by the jury.
Ø 4 different desserts -
prepared hot or cold for 1 person, individually served. One of the 4 different
desserts for 1 person has to be prepared twice (2 times) for the tasting by the
jury.
One
showpiece of choice from the competitor made of only edible pastry materials.