American Culinary Federation's guide to culinary competitions : cooking to win /
Guide to culinary competitions Culinary competitions
American Culinary Federation ; Edward G. Leonard.
- xvi, 205 pages, 8 unnumbered pages of plates : illustrations (some colour) ; 24 cm
Includes index.
Why culinary competitions? -- Culinary competitions today -- Philosophy of culinary competitions -- The application process -- Practice and preparation -- Presentation -- Culinary techniques and fundamentals in garde manger and pastry -- Strategies for success in hot food competitions -- Taking the mystery basket challenge -- Judging and scoring -- Hosting an ACF competition -- Building a pastry display -- Rules and guidelines for ACF competitions -- International culinary competitions. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
Presents the insights, hints, and expert techniques to help achieve winning results in food 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 competitive food displays and dozens of useful illustrations outlining plate and buffet presentation to supplement exceptional coverage of every step of competition."--BOOK JACKET.