SECTION 2
ACF_Nashville_Regional_Competition

Competition_Schedule_

Prizes

SECTION 3
Entry Form

SECTION 4
Release Form

byDesign reserves the right to postpone competition if fewer than 5 entries.

CHAPTER 3: CONTEMPORARY COMPETITION GUIDELINES 

Category K - Practical and Contemporary Hot-Food Cooking:

Individual competitors fabricate and prepare a finished product 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. 

K-1          Rock Cornish Game Hen, Chicken or Duck: Fabricate and cook a 1 to 1 1/2

Rock Cornish game hen or a 2 to 2 1/2 pound chicken or a 5 to 6 pound duck,

Using the whole or part of the bird.

 K-2          Bone-In Pork Loin: Fabricate a cook to specification.  Other pork cuts may be

Included in the dish.

 K-3          Bone-In Veal Loin or Rack: 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.

 K-4          Bone-In Lamb Loin or Rack: 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.

 K-5          Game Birds: Choices of game birds can be 1 to 1 1/2 pound pheasant, quail(s),

Squab(s), partridge(s), or up to 2 1/2-pound guinea fowl. Game birds must be

Fabricated during the competition and cooked as the recipe states.

 K-6          Bone-In Game: Venison and Antelope, Racks or Loin: 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.

 K-7          Whole Rabbit: Fabricate and cook to recipe specifications, using the leg and at least

                One other cut.

 K-8          Live Lobster: Using 1 to 2 pound lobsters, fabricate and cook to recipe specifications.

                Other crustaceans/mollusks may be incorporated with this, or other categories, also.

 K-9          Fish: Fabricate a 2 to 2 1/2 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):

 *         Competitors must provide recipes, all ingredients, and a complete diagram or a clear, close-up, color photograph of the signature dish. These should be received by the show chair a minimum of two weeks before the competition. Competitors are to provide copies of their recipes and photographs for the tasting 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 also be pre-soaked. 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 smallware 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 filo dough.

*         Basic Nutritional Balance in recipe development in the simplest form means that 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.

ACF Nashville Regional Competition

 Sponsored by: Cooking byDesign

 Official Rules 

1.  Each contestant must submit a signature recipe, 4 portions, using a protein from Category K as listed in the 2002          competition manual.

2. The entry must be the original idea of the contestant and not copied from another source.

3. This is an open competition to challenge all culinarians. Employees of Cooking byDesign are not eligible.

4. All entries will become the property of Cooking byDesign.

 Entries must contain:

Completed entry form (Incomplete forms will be disqualified)

Completed, typed Recipes, in the format provided

Two color photos of the recipe presentation. Digital or Conventional color photos are required.

(Entries without photographs will be disqualified.)

5" x 7" color portrait of chef competitor in chef whites and toque

Signed release for each recipe and for personal information on contest finalists (NOTE: Please include a resume or a press sheet with your entry. This will be used for press releases and promotional material created about competition finalists.)

5. Deadline for entries is November 1, 2005. All entries must be postmarked by this date. Cooking byDesign is not responsible for lost or late entries.

 6. The recipes will be judged on the following:

• Creativity and Originality

• Flavor, Taste, Texture, Nutritional Balance and Ingredient Compatibility

• Visual Presentation

• Practical Use of Preparation Skills and Culinary Fundamentals

 7. Based on the submitted written recipes, 1 finalist and 1 second place and 1 third place runner up will be chosen by a panel of culinary professionals. The three finalists will prepare their entries at   Cook Off at 1:30 Sunday  November 6, 2005  in the competition kitchen area. Dates and times will be confirmed and communicated prior to the convention.

REGIONAL COMPETITION

1.       Each finalist will be required to prepare the Signature recipe originally submitted, however minor changes will be     allowed as long as the original concept remains the same. Finalists are encouraged to practice and improve the recipe before the competition. Finalist must bring 3 copies of the final version of the recipe to the competition.

2.       Participants must supply all recipe ingredients for 4 portions, which will be provided. The requirement of bringing ingredients allows all participants the ability to select their own products, etc. to ensure that all participants are pleased with the quality of the ingredients. Participants need to bring their own serving plates for presentation purposes.

VERY IMPORTANT:

·         Only the raw ingredients and materials in the amount stated in the recipe to execute the assignment may be brought in, however, the judges will allow variances in the amounts to allow for unforeseen emergencies. No finished sauces are allowed. However, competitors will be allowed to bring in basic stocks (chicken, beef, veal, vegetable or fish) as necessary.

·         Ingredients for the recipe are allowed to be pre-scaled and measured, however, no pre-mixing is allowed. Cleaned and peeled mirepoix ingredients are acceptable.

·         Maximum raw protein weight per entrée should be 6 ounces.

·         Four portions will be prepared, one for show, one for critique, and six for tasting.

·         Competitor must bring own cooking and plating equipment.

·         Every competitor is required to do a thorough cleanup of the kitchen.

 3.       Sixty minutes will be allotted to prepare the entrée, with an additional ten minutes allocated for dish-up and judging. An additional 15 minutes will be set-aside after the competition, for a critique by the judging committee. This critique is being offered to assist in the advancement of the finalist's culinary skills.

 Prizes

The Grand Prize Professional winner will receive $1,000; Second place will receive $500.00; and the Third place winner will receive $200.00. The Grand Prize Junior winner will receive $500; Second place will receive $250.00; and the Third place winner will receive $100.00. The winners will all receive a trophy recognizing their accomplishment. All finalists are eligible to win ACF competition medals.

CBD will provide:

1. 4 cook-off station equipped with stove, a shared refrigerator counters front and back, mixer, blender, cuisanart, microwave and
2. Any other small appliances necessary for each station
3. Each will have audio visuals, lighting, microphones and plasma tv
4. 1 laptop with internet connection and printer will be on the stage
5. The judging will adhere to ACF- Category K requirements;
6. Signage at the event
7. Advertising for the event

                       

 

 

 

 

Competition Schedule 4 chefs/student chefs each round:

2005 Cooking byDesign Culinary Lifestyle Expo

November 4 5 &6 2005

Nashville Convention Center – Nashville TN

 Competition is open to both Professionals and Students.

Categories for entry are as follows:

Show platters need to be for 4 persons and one portion on a display plate.  Each must include two protein items, two garnishes, one salad and appropriate sauce; (all items must be glazed):

 Category K Cooking: SELECT ONE: K-1: Rock Cornish Game Hen, Chicken or Duck; K-2: Bone-In Pork Loin; K-3: Bone-In Veal; K-4: Bone-In Lamb Loin or Rack; K-6: Bone-In Game: Venison and Antelope, Racks or Loin; K-7: Whole Rabbit; K-8: Live Lobster; K-9: Fish.

Category K Cooking: SELECT ONE: COLD FOOD: A-Cookery; B- Cookery; C-Pastry/Confections

Entry fee:$75 Professionals   $50 Students (Junior)

All entries are eligible for American Culinary Federation Competition medals

Professional  Prizes     First  $1000    Second   $500  Third  $200

Student (Junior) First $500   Second $250   Third $100

 Official Entry & Release Forms

Please send this completed entry form along with complete, typed recipes and color photos of each entry to: 

                Show Coordinator

                Cooking byDesign

                Attn: Melanie Atkinson

                9378 Mason Montgomery Rd #215

               Mason OH 45040

Phone: 877.825.6402 Fax: 615.528.1180

                email: melanie@cookingbydesign.us                

Deadline for entries is November 1, 2005. Cooking byDesign is not responsible for late or lost entries. 

Release Form

 Name: _________________________________________________________________________ 

Position________________________________________________________________________

 Establishment Name:______________________________________________________________

 Business Address: ________________________________________________________________

 City ______________________________ State __________  Zip ______________

 Business Phone _______________________   Home Phone ___________________ 

Business Fax ______________________    

 Please contact me at ____ home ____ Office (Please check one)

 Name of Recipe: __________________________________________________________________

 I will be attending the Cooking byDesign Expo        Yes ____            No ____

 Release Form

By entering the Cooking byDesign Regional Competition with this Signature Recipe I understand that my entry recipes and photos become the property of Cooking byDesign. I give Cooking byDesign the right to use my name, recipes and photos in conjunction with communication and promotion of the competition. I am not an employee of Cooking byDesign or its distributors. 

Signature _______________________________________________

 Date __________________________

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