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Midwest Culinary Institute ACF Culinary Salon


April 13, 2019


Show Chair:

Betsy LaSorella CEPC


Co-Chair:

Meg Galvin CEC


 

 

*** Professional Prize Money ***

 Overall Score accross all PROFESSIOAL categories

 (highest score no matter the category, professional only!)

                 First Place  $250

                 Second Place  $125

                 Third Place  $75 

 

 

Categories:

Due to the competition being on 1 day instead of 2, there will be caps on all categories. Please inquire availabiltiy before paying for your category.

 

Professional  Categories


Cold food

   A-1 - Buffet Platter of Meat, Beef, Veal, Lamb, or Pork
   A-2 - Buffet Platter of Fish and/or Shellfish
   A-3 -Buffet Platter of Poultry
   A-4 - Buffet Platter of Game
   A-5 - Cold Hors d’oeuvres
   A-6 - Finger Foods
   B-1 - Cold Appetizer Plates
   B-2 - Hot Appetizer Plates
   B-3 - Five Course Menu Gastronomique
   B-4 - Four Course Lacto-Ovo Vegetarian
   C-1 - Buffet Platter of fancy cookies, Chocolates or Petit four
   C-2 - Hot or Cold Plated Desserts
   C-3 - Decorated or Sculpted Celebration Cake
   C-4 - Wedding Cake
   C-5 - Assorted Bread Display
   D-1 - Showpiece Vegetable/Fruit
   D-2 - Showpiece Tallow and Saltillage
   D-3 - Showpiece Bread Dough
                howpiece Chocolate, Cooked Sugar, Pastillage, nd Marzipan

 
Contemporary Hot Food/Patisserie

   KC-Contemporary Cooking
   KP-1 - Hot/Warm Dessert
   KP-2 - Composed Cold Dessert

 
Student  Categories


Cold food

   SA - Student Cookery
   SB - Student Cookery
   SC - Student Pastry/confections
   SD - Student Culinary Art (showpieces)

 
Practical and Contemporary Hot Food

   SK-1 - Student Game Hen, Chicken or Duck
   SK-2 - Student Bone-in Pork Loin
   SK-3 - Student Bone-in Veal Loin or Rack
   SK-4 - Student Bone-in Lamb Loin or Rack
   SK-5 - Student Game Birds
   SK-6 - Student Bone-in Game
   SK-7 - Student Whole Rabbit
   SK-8 - Student Live Lobster
   SK-9 - Student Fish

 Practical and Contemporary Patisserie

   SP-1 - Student Hot/Warm Dessert
   SP-2 - Student Composed Cold Dessert

 

 

 

Click here for the PROFESSIONAL competition manual

Click here for the STUDENT competition manual

 
 
Judges: 
 
Lead:
Joseph M. Leonardi, CMC
 
Savory:
Gregory M. Skibinski, CEC, AAC

Pastry:
 
R. Andrew Chlebana, II, CEPC