Savory and Pastry Requirements

Savory Requirements | Pastry Requirements

Savory Requirements

Buffet platter of seafood

• Use of salmon or sturgeon as main protein
• Use of Maine lobster, scallops and mussels as other seafood components
• One piece must be free of any stuffing and forcemeat preparation
• One piece must display a modern presentation that is creative but sensible using inlays or forcemeat preparations
• Two contrived garnishes
• One salad garnish
• Two sauces
• Platter will be for eight portions plus two show plates for tasting and viewing, making a total of ten
• Platter to be presented in a modern and service sensible manner, a focus on craftsmanship, especially the glazing will be reviewed
• Light glazing using real jelly is recommended on the tasting plates
• All work on platter shall be done at the tryout venue with the exception of cracker garnishes

Three course dinner

• Three course dinner to include a seafood starter, main plate featuring veal, beef or lamb and a composed salad

Finger foods

• Four varieties, times five each of finger foods—two hot presented cold and two cold. Must be of a creative nature using vessels and concepts that can be picked up and eaten in one or two bites
• Items can be served on a curved spoon or fork, modern glass or china and silver vessel
• Craftsmanship is important
• Items should be unique in nature while focusing on big flavors and textures in small bites concept

General information

• You shall have one hour to set up your kitchen space
• You shall have 12 hours to prepare and work on your items
• You shall have 5 hours the following morning for finishing and displaying your food
• Vegetables can be brought in cleaned and peeled but not cut or shaped
• Real jelly or aspic needs to only be used for the tasting plates and can be bought in
• Any special needs should be arranged through the host chef of the tryout venue, not ACF. Those arrangements are between the host chef and the competitor only
• Equal table space will be given to each chef; no decorations or lights are allowed as the focus is on the food. You can, however, use risers for your plates on the table
• For three course meal and finger foods, all work and prep can be brought in but must be assembled on site
• Vegetables can be brought in cleaned and peeled but not cut or shaped
• Any special needs should be arranged through the host chef of the tryout venue. Those arrangements are between the host chef and the competitor only

Pastry Requirements

Below are the category requirements for the pastry program. You can use and present as you like; however, the total display is not limited to, but must include, and show, the skill of the pastry chef in one of the following: sugar work, chocolate work and pastillage. You shall have 12 hours to prepare and work on your items and 5 hours the next day to finish and display your items.

A platter of petit-fours with showpiece

• Five varieties, six of each for the platter and two of each for tasting, making a total of five varieties times eight servings
• A centerpiece display that matches the presentation of the petit fours
• Petit fours should be displayed on socles or stands that are made by the pastry chef showing his or her skills in the required disciplines
• All components for the petit-fours and showpiece can be done in advance and brought in but must be assembled on-site

One decorated cake of choice

• Cake should have a theme and demonstrate a variety of decorating skills by the pastry chef
• Cake should be between 8 to 10 inches
• Assembly of cake will be in front of judges
• Cake can be of any shape desired by the pastry chef
• The decorating skills must be of a high level of quality and show the piping skills of the chef

Individual pastry plates of a modern nature

• Four portions of identical plated dessert
• Plates will be tasted and every item on the pastry plate needs to be edible
• New use of techniques and flavors is welcomed, as well as classical pastries that have a modern presentation while focusing on classical flavors

Freelance finger pastry food

• Four varieties times five each of finger pastry food that is of a creative nature using vessels and concepts that can be picked up and eaten in one or two bites
• Pastry item can be served on a curved spoon or fork, modern glass or china and silver vessel
• Items should be unique in nature while focusing on big flavors and textures in small bites concept

General guideline

• Finished pastries to be presented buffet style (6 foot table will be available)
• Petit-fours, cake, plated dessert, and finger pastry food must be assembled on site
• Pastillage may be brought in
• Sponges and cakes can be brought in
• All showpieces to be assembled on site
• Other components for all category requirements may be brought in for final assembly
• All plates, platters and tools must be brought in by candidate