ACF

North Carolina Chapter

Culinary Salon and Hot Food Competition

September 21-22, 2015

Raleigh Convention Center, Raleigh, NC

$6000 in Prize Money plus ACF Medals

In conjunction with the

North Carolina Restaurant & Lodging Expo

Competitions for both Students and Professionals.

Cold Food Monday September 21st Set up Monday Morning

Hot Food competitions Monday and Tuesday September 21st & 22nd

Categories include: A1-6, B1-4, C1-5, D1-4, KC, SA-SD and SK 1-9

STUDENT COLD FOOD CATEGORIES

Category SA – Cooking, Student, Individual SA-1 thru SA-6

Category SB –Cooking, Student, Individual SB-1 thru SB-5

Category SC- Patisserie/Confectionary, Student, Individual SC-1 thru SC-4

Category SD- Showpieces, Student, Individual

STUDENT HOT FOOD CATEGORIES

Category SK- Practical and Contemporary Hot-Food Cooking, Student, Idividual

  • Competitors will fabricate and prepare two portions of a finished product based on SK categories (see student manual for details)
  • Competitors have 15 minute set up, 60 minute to fabricate and cook, 10 additional minutes for plating, and 15 minutes for clean up.
  • Of the two portions prepared, one is for judges tasting and one is for display/critique.

Competitors MUST download/review all current rules in the student manual at:

PROFESSIONAL COLD FOOD CATEGORIES

Category A- Cooking, Professional, Individual

  • Competitors are required to display their choice of the categories A-1 to A-4 AND category A-5 or A-6
  • All displays must have a menu and description of the platter, hors d’ oeuvres, or finger foods, without a name or property affiliation.

Category B-Cooking, Professional, Individual

  • Competitors are required to display their choice of category B-1 or B-2 AND category B-3 or B-4.
  • All displays must have a description or menu of all items displayed without any name or property affiliations.

Category C- Patisserie/Confectionery, Professional, Individual

  • All Competitors are required to display either Category C-1 and C-2, OR their choice of C-1 or C-2, AND their choice of C-3, C-4, C-5
  • All displays must have a description or menu of all items displayed without any name or property affiliations.

Category D- Showpieces, Professional, Individual

  • Exhibits in this category should demonstrate the difference between cookery and culinary arts.
  • Showpieces are eligible to be entered in only one ACF completion
  • Refer to competition manual for medium choices and rules

PROFESSIONAL HOT FOOD CATEGORIES

Category K – Contemporary Hot Food, Professional, Individual

  • Competitors are required to prepare four portions of a finished entrée plate based on the protein choice.
  • The protein must be fabricated in the kitchen and portioned for four servings.
  • The entrée plate should have appropriate accompaniments, garnishes, and sauces.
  • Competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, 10 minutes for plate up and 15 minutes for clean-up.
  • Of the four portions, three are for judges, and one is for display and critique.

Competitors MUST download/review all current rules in the competition manual at:

Registration Fees:

Student, all categories $50.00 with $25.00 discount for ACF members

Professionals, all categories $125 with $25 discount for ACF members

Go to for full NCRL Expo Detailsand Schedule

Visit updated ACFNC Chapter Info