Chefs Sign-Up to compete in the ACF Hot Food Competition
American Culinary Federation
Flint/Saginaw Valley Chapter Proudly Presents Our 31st Annual Professional Chefs’ Hot Food Competition and Tasting “Love is in the Air” A Culinary Tribute to Romance Proceeds Support Families Against Narcotics, Great Lakes Bay Region Monday, February 13, 2023 6 p.m. to 8:30 p.m. Zehnder’s Restaurant – Frankenmuth, MI |
Chef's Hot Food Competition Application
Our culinary competition is open to all chefs, cooks, bakers and pastry chefs who are members of the American Culinary Federation or work in an ACF House. An ACF House is defined as a food service facility with at least one ACF Active member on its staff.
PLEASE READ CAREFULLY
There will be three savory categories plus a pastry/chocolate
1.A Tour of Venice - Italian Cuisine
2.Barcelona Delicacies - Spanish Cuisine
3.Strolling Through Marseille - French Cuisine
4.Sweet Endings - Pastry and Chocolate
The 3 savory categories must choose one of the following proteins as the center of the plate in your entry.
1. POULTRY –
2. SEAFOOD –
3. PORK –
GUIDELINES
1. There is an entry form at the end of this packet. Please fill in the information including a phone number – preferably a cell phone number where you can easily be reached. We also would like a copy of the recipe if possible so we know how much center of the plate protein you’ll need.
2. No entry fee is required. ACF membership and sponsor support covers the cost of your entry. Your only out-of-pocket expenses will be the side dishes you may want to add to your presentation to enhance your entry. Disposable plates, napkins and knives/forks/spoons will be provided for you.
3. All competing chefs are responsible for their own equipment – knives, chafers, Sternos, cutting boards and EXTENSION CORDS.
4 .Each competing chef is limited to ONE ASSISTANT to set up displays and get food ready for judging. Once the event is judged, competing chefs may have as many helpers as they want. We will have student chefs available if you need extra assistance at your table.
5. Each competing table will receive 2 commemorative event medals with a neck ribbon. Because of the increased cost of these medals, we cannot issue additional ones for extra helpers.
6. Entering our competition allows the ACF to use photos or recipes without further compensation or notice.
FOOD PREPARATION
7. Zehnder’s Restaurant will be the pick-up location for your proteins. You will be notified about one week in advance concerning when products will be available from Zehnder’s.
8. Competing chefs will be required to produce three small single serving plates of their recipe for the judges to taste, one plated serving to be displayed and garnished on their table in the same manner as you would for service in your food service facility and 100 full size portions of their recipes for guest tasting. These portions are then to be broken down into 375-400 tasting portions for our paying guests.
There will be three savory categories plus a pastry/chocolate
1.A Tour of Venice - Italian Cuisine
2.Barcelona Delicacies - Spanish Cuisine
3.Strolling Through Marseille - French Cuisine
4.Sweet Endings - Pastry and Chocolate
The 3 savory categories must choose one of the following proteins as the center of the plate in your entry.
1. POULTRY –
2. SEAFOOD –
3. PORK –
GUIDELINES
1. There is an entry form at the end of this packet. Please fill in the information including a phone number – preferably a cell phone number where you can easily be reached. We also would like a copy of the recipe if possible so we know how much center of the plate protein you’ll need.
2. No entry fee is required. ACF membership and sponsor support covers the cost of your entry. Your only out-of-pocket expenses will be the side dishes you may want to add to your presentation to enhance your entry. Disposable plates, napkins and knives/forks/spoons will be provided for you.
3. All competing chefs are responsible for their own equipment – knives, chafers, Sternos, cutting boards and EXTENSION CORDS.
4 .Each competing chef is limited to ONE ASSISTANT to set up displays and get food ready for judging. Once the event is judged, competing chefs may have as many helpers as they want. We will have student chefs available if you need extra assistance at your table.
5. Each competing table will receive 2 commemorative event medals with a neck ribbon. Because of the increased cost of these medals, we cannot issue additional ones for extra helpers.
6. Entering our competition allows the ACF to use photos or recipes without further compensation or notice.
FOOD PREPARATION
7. Zehnder’s Restaurant will be the pick-up location for your proteins. You will be notified about one week in advance concerning when products will be available from Zehnder’s.
8. Competing chefs will be required to produce three small single serving plates of their recipe for the judges to taste, one plated serving to be displayed and garnished on their table in the same manner as you would for service in your food service facility and 100 full size portions of their recipes for guest tasting. These portions are then to be broken down into 375-400 tasting portions for our paying guests.
A Culinary Tribute to Romance
Page Two
Page Two
9. All competing chefs and their helpers must abide by the Michigan Department of Public Health guidelines – hot food hot/cold food cold, use of gloves, hair restraints, etc. Failure to maintain temperatures will disqualify a competing chef.
10. Limited kitchen space is available at Zehnder’s on the day of the competition. We recommend that you do the majority of your cooking off-premise prior to arriving at Zehnder’s. Oven and warmer space is available on a “first come – first serve” basis. Kitchen facilities will be available after 1 p.m. on the date of the competition. Call Chef Dave Tenney at 989 652-0450 if you need to use kitchen facilities. DEEP FAT FRYERS ARE NOT ALLOWED IN THE DINING ROOMS – FRYERS ARE AVAILABLE IN THE KITCHEN AREA.
11. All competing chefs are responsible for cleaning up their kitchen work area and dining room display area after the event.
TABLE DISPLAYS
WE ENCOURAGE COMPETING CHEFS TO DECORATE THEIR TABLE BASED ON THE EVENING’S THEME – Romance
12. Zehnder’s will provide each chef with one 8 foot table – draped in ivory skirting. Chefs may add or subtract from this linen set-up or opt to use their own skirting. Due to space limitations, no additional front table may be added to the display. A small work table or prep cart may be used BUT it must be positioned behind on the back wall.
13. Zehnder’s dining rooms will be available for set-up at 1 p.m. on the date of the competition. Exact location of each chef’s table is “luck of the draw” which will take place one week prior to the competition.
14. ACF judging officials reserve the right to ask competing chefs to modify their displays to conform to fire, health or safety codes. No umbrella or canopy tent-like structures, open flame tiki torches or charcoal fired grills will be allowed in the dining rooms due to smoke and fire concerns.
15. All chefs and their helpers must wear double breasted chef jackets and toques (tall white chef hats). No baseball style caps. You will be provided one if you do not have one.
16. Competing chefs are encouraged to promote their places of employment once the judging is completed and the public enters the dining rooms. While judging, however, all references to your operation must be covered to allow for fair and unbiased “blind judging”.
10. Limited kitchen space is available at Zehnder’s on the day of the competition. We recommend that you do the majority of your cooking off-premise prior to arriving at Zehnder’s. Oven and warmer space is available on a “first come – first serve” basis. Kitchen facilities will be available after 1 p.m. on the date of the competition. Call Chef Dave Tenney at 989 652-0450 if you need to use kitchen facilities. DEEP FAT FRYERS ARE NOT ALLOWED IN THE DINING ROOMS – FRYERS ARE AVAILABLE IN THE KITCHEN AREA.
11. All competing chefs are responsible for cleaning up their kitchen work area and dining room display area after the event.
TABLE DISPLAYS
WE ENCOURAGE COMPETING CHEFS TO DECORATE THEIR TABLE BASED ON THE EVENING’S THEME – Romance
12. Zehnder’s will provide each chef with one 8 foot table – draped in ivory skirting. Chefs may add or subtract from this linen set-up or opt to use their own skirting. Due to space limitations, no additional front table may be added to the display. A small work table or prep cart may be used BUT it must be positioned behind on the back wall.
13. Zehnder’s dining rooms will be available for set-up at 1 p.m. on the date of the competition. Exact location of each chef’s table is “luck of the draw” which will take place one week prior to the competition.
14. ACF judging officials reserve the right to ask competing chefs to modify their displays to conform to fire, health or safety codes. No umbrella or canopy tent-like structures, open flame tiki torches or charcoal fired grills will be allowed in the dining rooms due to smoke and fire concerns.
15. All chefs and their helpers must wear double breasted chef jackets and toques (tall white chef hats). No baseball style caps. You will be provided one if you do not have one.
16. Competing chefs are encouraged to promote their places of employment once the judging is completed and the public enters the dining rooms. While judging, however, all references to your operation must be covered to allow for fair and unbiased “blind judging”.
A Culinary Tribute to Romance
Page Three
Page Three
JUDGING
17. The ACF organizing committee will select qualified hot food judges. A minimum of one ACF Certified Chef will be assigned to each category. A minimum of three judges will be assigned to each of the savory categories.
18. Decision of the judges is final.
19. Judging will be based on modified ACF hot food guidelines. Taste, texture, flavor, eye appeal, practicality and nutritional balance are all considerations. A judging form is enclosed with this packet of information.
20. Judging begins promptly at 4:30 p.m. Be prepared when the judges call for competing chefs to leave the dining rooms. Only judges and ACF event officials are allowed access to the dining rooms during the judging process. Awards will be announced at 5:30 p.m. prior to paying guests entering the dining rooms.
17. The ACF organizing committee will select qualified hot food judges. A minimum of one ACF Certified Chef will be assigned to each category. A minimum of three judges will be assigned to each of the savory categories.
18. Decision of the judges is final.
19. Judging will be based on modified ACF hot food guidelines. Taste, texture, flavor, eye appeal, practicality and nutritional balance are all considerations. A judging form is enclosed with this packet of information.
20. Judging begins promptly at 4:30 p.m. Be prepared when the judges call for competing chefs to leave the dining rooms. Only judges and ACF event officials are allowed access to the dining rooms during the judging process. Awards will be announced at 5:30 p.m. prior to paying guests entering the dining rooms.
AWARDS
Hot Food Categories
Gold, silver and bronze awards will be awarded in each of the four categories.
Winners will receive plaques and cash for their accomplishments.
“Best Display Award”
Gold, Silver and Bronze awards plus cash to the three top chefs who best use culinary techniques and
artistry to represent the evening’s theme. Chefs are encouraged to use ice, sugar, pastry,
chocolate, salt dough, tallow and vegetable/fruit carvings to enhance their presentation.
“Peoples’ Choice Award”
Award honors the chef who is the public’s favorite. Only full paid guests will receive a ballot.
Results will be announced at 7:30 p.m. Trophy and cash awarded
Hot Food Categories
Gold, silver and bronze awards will be awarded in each of the four categories.
Winners will receive plaques and cash for their accomplishments.
“Best Display Award”
Gold, Silver and Bronze awards plus cash to the three top chefs who best use culinary techniques and
artistry to represent the evening’s theme. Chefs are encouraged to use ice, sugar, pastry,
chocolate, salt dough, tallow and vegetable/fruit carvings to enhance their presentation.
“Peoples’ Choice Award”
Award honors the chef who is the public’s favorite. Only full paid guests will receive a ballot.
Results will be announced at 7:30 p.m. Trophy and cash awarded
A Culinary Tribute to Romance
Page Four
Page Four
SAVORY CATEGORIES
You can choose any of the following proteins to use in the 3 savory categories.
French will be scored against French, Italian will be scored against Italian and so on.
POULTRY
Chicken Breast, Boneless Skinless, 4.5-5.5 Ounce, Raw
SEAFOOD
Shrimp, Tiger, Shell-On, Headless, 21-25 Count per Pound, Raw, IQF
PORK
Pork Loin, Boneless, Center-Cut, 8 Pound Average
PASTRY/ CHOCOLATE CATEGORY
You may use any ingredients or techniques to produce your entry as long as the focal point of the plate
is pastry or chocolate. The entry should be a plated item, garnished appropriately as you would for
a banquet or dining room service at your establishment.
A Culinary Tribute to Romance
PRIZES AND CASH AWARDS
Gold, Silver & Bronze Awards in Each of the Four Categories
GOLD 1st Place – Plaque & $100
SILVER 2nd Place – Plaque & $75
BRONZE 3rd Place – Plaque & $50
In the event of a tie, individual display plate score will be used as the tie breaker.
BEST DISPLAY OF SHOW
GOLD - $100 and Four Post Trophy
SILVER - $75 and Three Post Trophy
Bronze - $50 and Two Post Trophy
All Event Judges Vote in This Category
PEOPLES’ CHOICE AWARD
$100 and Three Post Trophy
Only Paid Guests Receive a Ballot – Results Announced at 7:30 p.m.
All Competing Chefs and One Helper will Receive a Commemorative Medal
with Neck Ribbon Custom Designed for Our Event
You can choose any of the following proteins to use in the 3 savory categories.
French will be scored against French, Italian will be scored against Italian and so on.
POULTRY
Chicken Breast, Boneless Skinless, 4.5-5.5 Ounce, Raw
SEAFOOD
Shrimp, Tiger, Shell-On, Headless, 21-25 Count per Pound, Raw, IQF
PORK
Pork Loin, Boneless, Center-Cut, 8 Pound Average
PASTRY/ CHOCOLATE CATEGORY
You may use any ingredients or techniques to produce your entry as long as the focal point of the plate
is pastry or chocolate. The entry should be a plated item, garnished appropriately as you would for
a banquet or dining room service at your establishment.
A Culinary Tribute to Romance
PRIZES AND CASH AWARDS
Gold, Silver & Bronze Awards in Each of the Four Categories
GOLD 1st Place – Plaque & $100
SILVER 2nd Place – Plaque & $75
BRONZE 3rd Place – Plaque & $50
In the event of a tie, individual display plate score will be used as the tie breaker.
BEST DISPLAY OF SHOW
GOLD - $100 and Four Post Trophy
SILVER - $75 and Three Post Trophy
Bronze - $50 and Two Post Trophy
All Event Judges Vote in This Category
PEOPLES’ CHOICE AWARD
$100 and Three Post Trophy
Only Paid Guests Receive a Ballot – Results Announced at 7:30 p.m.
All Competing Chefs and One Helper will Receive a Commemorative Medal
with Neck Ribbon Custom Designed for Our Event
A Culinary Tribute to Romance
Monday, February 13, 2023
Monday, February 13, 2023
Chef’s Name:____________________________________________________________________________________
Address: _______________________________________________________________________________________
City:________________________________________________________________________ZIP:_______________
Cell Phone:________________________________________
Home Phone:_______________________________________
Place of Employment:_____________________________________________________________________________
What City:_____________________________________________________________________________________
Recipe Name:__________________________________________________________________________________
____________________________________________________________________________________________
What Protein are you using?:______________________________________________________________________
Category: _____French _____Italian _____Spanish _____Pastry/ Chocolate
Mail, or Email to:
Bob Zehnder
℅ ACF Hot Food Competition
6115 W. Tuscola, Frankenmuth MI 48734
Email: cxbob54@gmail.com Cell: 989 751-5383
Bob Zehnder
℅ ACF Hot Food Competition
6115 W. Tuscola, Frankenmuth MI 48734
Email: cxbob54@gmail.com Cell: 989 751-5383