ACF Culinary Competition

Comment

Comment by william Lofton on April 7, 2010 at 11:38am

ACF-Sanctioned Culinary Competitions
April 7: NACUFS Southern Region
Site: Gaylord Texan Hotel & Convention, Grapevine, Texas
Chair: Bryan Varin, bvarin@uga.edu, (706) 542-8412
Category: W customized-individual, 4 portions, 1 course, 75 min., portobella mushroom (4 ea. @ 4.5-5"); tournee classic cut required.

April 7: Texas Chefs Association
Site: Fort Worth Convention Center, Fort Worth, Texas
Chair: Patrick D. Mitchell, CEC, AAC; pdmitchell@benekeith.com; (972) 877-9459
Categories: C1,4, SC1,SC4, W-Wildcard - one pot cooking competition, 4 portions, 1 hour prep time, 5 min. plating

April 12: Connecticut Chefs Association
Site: Lincoln Technical Institute, Shelton, Conn.
Chair: Gary D. Costa, gcosta@lincolntech.com, (860) 670-8997
Categories: A-D; SA-SD

April 12: ACF Triangle Chefs Association of North Carolina
Site: Raleigh Convention Center, Raleigh, N.C.
Chair: Caralyn House, cmhouse@waketech.edu, (919) 866-5991
Categories: A-D; SA-SD

April 15: ACF Culinary Arts of Oklahoma
Site: Cox Convention Center, Oklahoma City, Okla.
Chair: Art Hamilton, awhamilton@benekeith.com, (405) 753-7842
Categories: A-D; SA-SD

April 17-18: ACF Capital District - Central New York
Site: Schenectady County Community College, Schenectady, N.Y.
Chair: Christopher Allen Tanner, CEC, CHE; tannerca@sunysccc.edu; (518) 381-1444
Categories: A-D; SA-SD; E1-4; F1,2,4,5 & 6; G; SG; K1-9; SK1-9; P1-2; SP1-2; H1-2; SH1-2


April 19: Central Maryland Chefs & Cooks Association
Site: Anne Arundel Community College, Glen Burie, Md.
Chair: John Johnson, CEC, CCE, AAC; jvjohnson1@aacc.edu; (410) 777-1225
Categories: SC; SK1, 4, 9; SP2

May 8-9: ACF Colorado Chefs Association
Site: Western Colorado Community College, Grand Junction, Colo.
Chair: Wayne Smith, CEC; wasmith@mesastate.edu; (970) 255-2633
Categories: A-D; SA-SD; E2; K1-9; SK1-SK9; P1-2; SP1-2

May 15: Chefs Association of Westchester and Lower Connecticut
Site: Monroe College, New Rochelle Campus, New Rochelle, N.Y.
Chair: Joseph Napolitano, CEC; jnapolitano@thepattersonclub.com; (914) 740-6448
Categories: A-D; K1-9; SK1; P1; W-wildcard category - individual, 1 course, 4 portions, 1 hour cook time

June 27-29: ACF Professional Chef's Association of Houston
Site: George R. Shown Convention Center, Houston, Texas
Chair: Fritz Gitschner CEC, AAC; cbp1956@aol.com; (713) 498-5017
Categories: SK1-2; SK9; P1; W-wildcard - individual, 4 portions, 1 course, 1 hour cook time, 5 min. plating

Comment by Michael Volpe CEPC on March 15, 2010 at 9:53pm

Thanks. I was not looking at the student manual

Comment by Patricia Nash on March 15, 2010 at 7:24pm

SC...cold food; student pastry/confections
SK1..practical & contemporary hot food; student game hen, chicken or duck
SK4..practical & comtemporary hot food; student bone in lamb loin or rack
SK9..practical & contemporary hot food; student fish
SP2..practical & contemporary pastry; student composed cold dessert

I think these are correct, but I believe on pg 50 of the manual there is a breakdown of all categories. You can access it through the acf website, just type in competition manual.

Comment by Michael Volpe CEPC on March 15, 2010 at 6:57pm

Does anyone out there know exactly what these competition Categories are: SC, SK1, 4, 9, SP2

Comment by william Lofton on February 26, 2010 at 7:25pm

Posting this great news about ACF Culinary Team USA :

After careful consideration and after listening to the voice of the membership on both sides of the issue regarding the importance of ACF Culinary Team USA, the ACF Board of Directors has determined that we will move forward with an ACF Culinary Team USA. We thank you for your spirited input and the frank and forthright discussions regarding this important issue. Your opinions are always valued.

ACF Culinary Team USA has always been an important part of the ACF culinary experience, and the board agrees that the team has a positive impact on the culinary reputation of the United States internationally, as well as providing a goal to which all ACF members can aspire. The expense associated with ACF Culinary Team USA is not one that should be shouldered entirely by the ACF membership. The team must also raise funds to support the mission of training and competing under the banner of ACF Culinary Team USA.

We ask that you join us in supporting and embracing the team as it begins its journey to the 2012 Internationale Kochkunst Ausstellung International Culinary Exhibition, also known as the "culinary Olympics," in Erfurt, Germany. These talented chefs represent us, our profession, the United States and, more importantly, our passion.

Sincerely,

Michael Ty, CEC, AAC John Kinsella, CMC, CCE, WGMC, AAC
ACF National President ACF Immediate Past President

Comment by Becky Billingsley on February 11, 2010 at 11:32am

Forgot to say, here are the Myrtle Beach Competition results:
http://www.myrtlebeachrestaurantnews.com/news/3-food-bytes/758-culinary-competition-underway.html

Comment by Becky Billingsley on February 11, 2010 at 11:32am

Photos! Myrtle Beach ACF Hot Food Competition at the US Foodservice Show Feb. 10: http://gallery.me.com/kristhapoung/#100095
We had 50 mph winds in Myrtle Beach yesterday, and the power went out for 20 minutes in the middle of the competition. The chefs who were on stage then were terrific, just made do with their gas burners.

Comment by william Lofton on February 11, 2010 at 11:23am

US Foodservice Cold Food Competition
March 30, 2010 - Cobb Galleria, for more info:
http://www.acfatlantachefs.org/competition-mainmenu-44.html

Comment by Mark Warren, CEC AAC on January 19, 2010 at 4:11am

Just going the group Be glad to participate in disscussions.

Comment by Les Eckert CCE, CWPC on January 13, 2010 at 2:13pm

Greetings William,

Thanks for the tip. I do know of the Florida Restaurant Show competition as my culinary student team competes there. I'm trying to find a team that may have a pastry spot open. Thanks for the tip though. I'll poke around their site anyway.

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