American Culinary Federation Guide to Competitions - Softcover

American Culinary Federation; Leonard, Edward G.

Softcover

ISBN 10: 047172338X ISBN 13: 9780471723387

Publisher: John Wiley & Sons, 2005

Synopsis

More than a book of rules and regulations, American Culinary Federation Guide to Competitions provides an insider’s look at culinary competitions, endorsed by the American Culinary Federation (ACF) and written by longtime member and leading force on the ACF Culinary Team USA, Edward Leonard. Highly illustrative coverage gives readers insights, hints, and expert techniques to help them achieve winning results at hot, cold, specialty, and sponsor competitions.

American Culinary Federation Guide to Competitions features a full-color insert of competitive food displays and dozens of illustrations outlining plate and buffet presentation to supplement exceptional coverage of every step of competing, including:

• The application process
• Practice and preparation
• Presentation
• Culinary techniques and fundamentals
• Culinary strategy for hot food competitions
• The market basket
• Judging
• Hosting a show
• Pastry displays
• Rules, guidelines, and categories
• The international arena

About this title

About the Author

AMERICAN CULINARY FEDERATION (ACF) is a professional, not-for-profit organization for chefs and cooks. The mission of ACF is "to make a positive difference for culinarians through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere."

EDWARD G. LEONARD, CMC, is Captain and Team Manager of the ACF Culinary Team USA. He is also the President of the American Culinary Federation and Executive Chef at the Westchester Country Club in Rye, New York.

From the Back Cover

The road map to success in culinary competitions

This is the only book that offers all the insights, hints, and expert techniques to help achieve winning results at hot, cold, specialty, and sponsor competitions. Endorsed by the American Culinary Federation (ACF) and written by longtime member and a leading force on the ACF Culinary Team USA, Certified Master Chef Edward G. Leonard, American Culinary Federation's Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions beyond the rules and regulations.

American Culinary Federation's Guide to Culinary Competitions features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation to supplement exceptional coverage of every step of competition, including:

• The application process
• Practice and preparation
• Presentation
• Culinary techniques and fundamentals
• Culinary strategy for hot food competitions
• The market basket
• Judging
• Hosting a show
• Pastry displays
• Rules, guidelines, and categories
• The international arena

From key foundation recipes, clear guidelines, and scoring sheet samples to insights and hints from experienced judges, American Culinary Federation's Guide to Culinary Competitions is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.

Edition details

• Publisher: John Wiley & Sons
• Publication date: 2005
• Language: English
• ISBN 10: 047172338X
• ISBN 13: 9780471723387
• Binding: Paperback
• Number of pages: 224