Registration Form INDIVIDUAL COMPETITOR. acf signature series REGISTRATION COSTS AND PAYMENT

Transcription

1 acf signature series American Culinary Classic Registration Form Return Application To: American Culinary Federation Attn: American Culinary Classic 180 Center Place Way St. Augustine, FL USA Fax: (904) The American Culinary Classic is presented by the American Culinary Federation, Inc. (ACF) and will take place during the 2015 Cook. Craft. Create. ACF National Convention & Show, July 30-Aug. 3, 2015, at the Orlando World Center Marriott, Orlando, Florida, USA. This is an ACF sanctioned and Worldchefs, also known as World Association of Chefs Societies, endorsed international competition. INDIVIDUAL COMPETITOR Name, first and last (with certifications): Country: Address: Phone number: REGISTRATION COSTS AND PAYMENT Individual $150 per program Fax: Cell phone: Select Program: Culinary Arts Program Pastry Arts Program Showpiece Program Cook. Craft. Create. ACF National Convention & Show (optional)* $675 Total: Refund Policy: Requests for refunds must be made in writing and postmarked no later than 90 days prior to start of the competition. A $50 processing fee will be deducted from the refund amount. Failure to do so may result in the forfeiture of registration reimbursement. *All international competitors in the American Culinary Classic who are also Worldchefs members can take advantage of the ACF membership rate on a full-registration package for the 2015 Cook. Craft. Create. ACF National Convention & Show. This annual event provides attendees with opportunities to advance their professional development and enhance their culinary skills through seminars and cutting-edge demonstrations. Sign up today to take advantage of the early rate of $675 per competitor. Wire fees to: Account # Beneficiary: American Culinary Federation Education Foundation Routing # Wells Fargo Bank Reference: ACF Culinary Classic Waters Street *If registration is selected for Cook. Craft. Creat. ACF National Convention Jacksonville, FL USA & Show, please include the registration fees with the wire transfer. Waiver of Participation ACF assumes no responsibility or liability for private exhibition materials or other objects of value. Each exhibitor hereby waives, releases and discharges any and all claims for damages and personal injury against ACF and all associated subsidiaries, officers, jury members and staff as a result of participation in the American Culinary Classic. Competitor's Name (please print) Is your country currently a dues-paying member of Worldchefs? Yes Are you currently an active ACF member? Yes No No Competitor's Signature Date 1

2 Individual Requirements Duration of Event The 2015 American Culinary Classic will take place during Cook. Craft. Create. ACF National Convention & Show, Thursday, July 30, 2015, to Monday, Aug. 3, 2015, in Orlando, Florida, USA, at the Orlando World Center Marriott. Exhibition Hours Participants: 4 a.m.-9 p.m. General admission: 10 a.m.-5 p.m. Opening Ceremony The national teams will be officially introduced at the opening ceremony Thursday, July 30, 2015, at the Orlando World Center Marriott. Closing Ceremony The closing ceremony and the announcement of the 2015 American Culinary Classic national winners will take place Monday, Aug. 3, 2015, at 10 a.m. Lunch will be provided. Registration The American Culinary Classic registration form is available on the ACF website at completed registration forms and payment information to classic@acfchefs.net. Individual competitors are required to pay a registration fee of $150 U.S. dollars at the time of registration. Registration fees should be wired per the account information on this registration form. Transfer costs are at the expense of the remitter. Registration fee includes: One reserved exhibition place Two entry tickets for the duration of the exhibition Deadline to Register: March 30, 2015 Competition Requirements Chefs and cooks from all fields must have successfully completed an apprenticeship or be from a recognized training facility. Each participant must complete and display one selected program in culinary arts, pastry arts or showpiece. Customs Most food items coming into the U.S. will not be accepted. It is the responsibility of the competitor to check with U.S. Customs prior to bringing any food or agricultural products into the U.S. Goods and Raw Materials Goods and raw materials required for the preparation of the plates, platters and meals are available for purchase in Orlando, Florida. If an advance order is necessary, a participant can be provided with a list of shops on request. Teams must procure all products themselves. Information regarding local and state health requirements will be provided to competitors at a later date. Material Costs Raw materials for exhibition plates are at the expense of the exhibitor. Preparation of Exhibition Plates Competitors must provide working stations for themselves for any preparation of exposition platters. Program The following program is to be presented entirely to the international jury on the exhibition day. CULINARY ARTS PROGRAM REQUIREMENTS: competitor s Choice A) Four Different Kinds of Finger Foods for Six People Weight: grams ( oz) each Bite-size portions Two different kinds prepared cold and served cold Two different kinds prepared hot and served cold One plate with one of each for presentation B) One Festive Menu for One Person Consisting of five courses Dessert included 2

3 C) Cold Platter Select one to complete from below. All items must be properly glazed with a minimum of eight varieties and served with the appropriate sauces and garnishes. 1. One cold platter of meat, beef, veal, lamb or pork 2. One cold platter of fish and/or shellfish 3. One cold platter of poultry 4. One cold platter of game 5. One cold platter of vegetarian 6. One cold hors d oeuvres selection JUDGING CRITERIA FOR CULINARY ARTS PROGRAM Presentation and Innovation: 0-25 points General appearance of plates should be pleasing, tasteful and attractive. Composition: 0-25 points A balanced diet that is in accordance with current tastes. Color and taste should complement one another. Meals should be functional, digestible and light. Vitamins, carbohydrates, proteins, fat and fibers should be balanced. Proper and Professional Preparation: 0-25 points The classic names should correspond to the original recipes, and correct basic preparation of the food, choice of aspic and cooking time for meat and fish should be observed. Serving Arrangement: 0-25 points Clean and accurate arrangement that is simple and functional. Pre-carved meat slices should be placed with the intersecting plane on top. Arrangement on platters and plates should allow convenient serving. Total number of possible points: 100 points PASTRY ARTS PROGRAM REQUIREMENTS: competitor s Choice A) Four Different Plated Desserts Chocolate as the main ingredient Fruit as the main ingredient Two of choice B) One Platter of Choice Candy, Chocolates, Petits Fours Six portions of four different kinds equaling 24 pieces Weight: 6-14 grams ( oz) each One single plate with one item of each C) Decorated Single-tier Celebration Cake Sugar paste, rolled fondant, royal icing, chocolate, marzipan or sugar Minimum of three techniques displayed Any shape, with a maximum display area of 15 x 15 inches No dummy cakes permitted D) Wedding Cake Minimum of three tiers, with a maximum display area of 36 x 36 inches Nonedible materials can be used to support each tier A limited amount of wires can be used for gum paste flowers only No dummy cakes permitted JUDGING CRITERIA FOR PASTRY ARTS PROGRAM Presentation & Innovation: 0-25 points General appearance of meals that are prepared in a savory, pleasing, tasteful, and attractive way. Composition: 0-25 points Harmonious in color and taste as well as functional and digestible. Proper and Professional Preparation: 0-25 points Correct basic preparation of the food, according to current pastry standards. Serving Arrangement: 0-25 points Clean and accurate arrangement to allow convenient serving. Total number of possible points: 100 points 3

4 Showpiece Program Requirements Acceptable mediums are ice, vegetables, fruits, tallow, saltillage, pastillage, chocolate, marzipan and cooked sugar. Bases cannot exceed 30 x 30 inches, height is unrestricted. Use of commercial molds is not permitted. External supports are not allowed. Internal artificial supports are permitted, but must not be visible. Exceptions are aiding devices such as wire for the handle of a sugar basket or for glazed sugar with flowers, for example. Generally, they should be avoided. Cut Styrofoam sprayed with couverture is not permitted, not even for construction, and use results in point deductions. Showpieces are eligible to be entered in only one competition. Chocolate Showpieces Competitor s choice of subject may include works that are purely artistic or functional in construction. An exhibit of chocolate may include any combination of these techniques or forms: carved, modeled, sprayed, plastic chocolate, cocoa painting, etc. Sugar Showpieces Competitor s choice of subject may include works that are purely artistic or functional in construction. An exhibit of sugar may include any combination of these techniques or forms: poured, pulled, blown, croquant or nougatine. Pastillage, Royal Icing or Sugar Showpiece Competitor s choice of subject may include works that are purely artistic or functional in construction. Floral wire, tape and stamens may be used. An exhibit of this category may include any combination of these techniques or forms: piped, formed, carved, shaped, etc. Marzipan Showpiece Competitor s choice of subject may include works that are purely artistic or functional in construction. An exhibit of marzipan may include any combination of these techniques or forms: carved, modeled, airbrushed, figurines, relief sculptures, etc. Fat, Tallow, Butter or Cheese Showpiece Competitor s choice of subject may include works that are purely artistic or functional in construction. An exhibit in this category may include any combination of these techniques or forms: figurines, three-dimensional sculptures, relief sculptures, etc. Fruit and Vegetable Showpieces Carvings Competitor s choice of subject may include works that are purely artistic or functional in construction. An exhibit of this category may include any combination of fruits and/or vegetables composed as a table or buffet showpiece. All exhibition items must be properly labeled on the exhibition table, as well as on the registration form. It is important that all items are displayed at the arranged time. Essential Points to Avoid Fabrication of sculptures with the use of molds Exhibiting an item that has already been judged Use of plastic ornaments Use of damp silver cutlery Use of improper tableware for service Repeat preparation methods Excessive use of food coloring Allowed Cutlery, Platters and Under Layers Culinary exhibition items can be presented on different surfaces and receptacles. Cold dishes: Silver tablets Silver platters Mirrors Stainless steel Polished wood Glass platters Glass China Degree of Difficulty: 0-25 points Assessed according to the material s professional use and in terms of individual s artistic skill, time utilized, idealistic commitment and dedication. Scale/Size/Proportion: 0-25 points Realistic, balance within size restrictions for use as a functional showpiece Artistic Achievement/Detail: 0-25 points Demonstrates life like and/or have a feel of reality, depth, contrast, beauty and artistic appeal 4

5 Craftsmanship/Quality of Work: 0-25 points Demonstrated precision and a level of excellence that is evident in viewing the piece just at first glance. Ranking per category: Culinary arts 100 points Pastry arts 100 points Showpiece 100 points Total possible points: 100 points Exhibition Table The exhibition surface allocated to each competitor in one 8-foot table that measures 20 square feet with neutral covering and mantled with floor-length skirting. For safety reasons, it is forbidden to dismantle the table or to add one s own table(s). A power supply of 110 volts will be available under the table. Important: The programs are to be displayed in their entity in one day. Each exhibition item can only be submitted once to the competition. Plate Labeling The plates and exhibition items must be uniformly labeled so they can be designated properly. The name of the dish and the competitor s name must be listed in English. The organizer has the right to remove plates that do not fulfill the standard requirements of culinary arts. Judging The items must be exhibited daily at 7 a.m. and remain for the day until withdrawal starting at 5 p.m. In case of breach of the above-mentioned rules, the respective individual(s) will be penalized with a deduction of 5% of the points obtained in the culinary- or pastry-arts program by decree of the jury chairman. All exhibition items will be judged individually according to the 100-point system. Half points will not be awarded. International Jury The international jury consists of officially recognized and approved experts. The participant accepts the conditions of participation on completion of registration. The participant will have two members of the jury at his or her disposal daily for feedback on completed programs. AWARDS: RANKINGS AND PRIZES The awarding of medals, certificates and prizes will take place daily at 7 p.m. in the convention hall. 100 points: Gold medal and diploma points: Gold medal and diploma points: Silver medal and diploma points: Bronze medal and diploma points: Diploma The highest ranking individual competitor in each category will receive an ACF American Culinary Classic gold cup. The second ranking individual in each category will receive an ACF American Culinary Classic silver cup. The third ranking individual in each category will receive an ACF American Culinary Classic bronze cup. Helpful Hints The denomination of the recipe is the main criteria for judging of all meals. Originality and new ideas. Numerical consistency of the main portions, pieces and garnish. The displayed portion should be approximately 75% of the commercial portion. The quantity of sauce should be adapted to the displayed portion. Proper and precise cuttings of garnish and main pieces. The naming of meals must correspond with the preparation. All uneatable garnishes are to be avoided. The character of the exhibition items should be preserved. Ingredients and toppings must harmonize in quantity, taste and color with the main piece and should correspond to the modern palate. Functional, flawless and light culinary preparation. Objects may be cut by the jury. Platters must not be overloaded and sides can be prepared separately. 5

6 Warm meals must not be prepared on buffet platters. Avoid anything uneatable, including plinths and similar items. Croutons are allowed. Paper underlays should only be used for fried meals. The covering of plate and platter margins leaves an unhygienic impression. Accurate basic preparation according to current modern cooking standards. The meals should make a natural, dainty impression. Artificial binders are allowed with the use of whipped cream and cream. Not minutely cut or turned vegetables results in penalty points. Meat and vegetables juices must not make the platters unsightly. If fruit used is with meat, only dress with small, slim fruit slices. Proper and correct cutting of meat. Meat cooked in an English manner is to be roasted à point, which means pink so no red meat juice seeps out. Slices of meat must be arranged with the cut side in the direction of the beholder. Hot meals displayed cold should be coated with jelly. More gelatin than usual may be added to jelly. For the purpose of conservation, the sides and toppings should not be completely soft-boiled but covered with jelly. Jelly drops are to be removed. The jury will consider the habits and customs in the kitchen. American Culinary Classic 6