AHF’s Culinary Competition
3/29/2021AHF’sCulinary Competition1WELCOMEIntroducing Today’s Panel:Michael Salvatore, III CECMichael Vetro, CECRick Farmer, CEC21
3/29/2021WHY COMPETE? Promote and share bestpractices within AHF Free scholarship to anawesome conference Great resume builder andpublicity Camaraderie amongsthealthcare professionalsand culinarians Self gratification and helpskeep your skills set sharp3OUR 2019GOLD MEDAL WINNERSExecutive Chef - Training & Development, Rick Farmer, CEC (left)Executive Chef & Interim Director Michael Vetro, CEC (right)42
3/29/2021St. Jude Children’s Research Hospital PresentsMushroom Tamale with Chipotle Pork-Jicama Slaw, Red Mole' and Garden Guacamole5PEOPLE’S CHOICE AWARD63
3/29/2021BEST VIDEO AWARD7CREATING THE WINNING DISH Plant Forward Seasonal Items Regional TextureLevel of DifficultyTeam OrientedFlavor!84
3/29/2021TIPS TO BE PREPARED! List of ALL equipment you are bringing Use a timer Mise en place Separate all tools for the competition fromproduction List of food items needed Production timing list – who is doing what Research local food sources atdestination Keep Organized!9PRACTICE AND COLLABORATE!Photos Matter. Start Early. Try Different Plate Combinations.105
3/29/2021IMPACT OF WINNINGCoverage in publications andwebsites:FM, FSD, TwitterMichael:Publication in local newspaperRick:Televised demonstration of ourdish on cable11MENU PLANNING Be comfortable with your choices Follow nutritional guidelines.Balanced Carbohydrates, Fat, Protein Think seasonal Display professional cooking methods(is your vinaigrette emulsified?) Display Color, Flavor, and Texture Consistent on all plates Access to limited cooking equipment Display proper temperatures (hot and cold) Plan early. Get peer feedback beforesubmitting Mystery ingredient126
3/29/2021MARKET BASKETSmandatory ingredients for your dishBasket ABasket BOptional, Choose only oneChoose 2 if using Basket A, if noprotein was selected, choose 3 Flank Steak Pork Tenderloin Red Fish OkraSorghumRuby Red GrapefruitEdamame (frozen)Collard Greens (fresh)Brown RiceCarrotsPotato13YOUR TEAM Choose the right team Complimentary strengths People that work well together People that are organized147
3/29/2021NEW RULES Teams must submit a thirdteam member, as the alternate. Alternate will serve as theteam’s runner and willsubstitute if one of the primaryteam members cannotcompete. All ingredients (market basketAND additional items) will beprovided by AHF/Omni Hotel. Teams must use a minimumof (2) classic knife cuts and(2) cooking methods. All finalists will be treated likehotel associates. Must followthe daily health screenings andtake the hygiene training theday before the competition.15EQUIPMENT Consider the equipment provided by AHFProvided per team What can you travel with? 3 six feet tables Additional equipment used must besubmitted for approval 2 induction burners Induction pans and pots 2 chafing dishes or provisionfor warm food holding 1 bus tub 2 Cutting boards Rolling rack with sheet trays Serving plates168
3/29/2021STATION LAYOUT & SET UP You must cook facing the guests Plan layout of tools and otherequipment based on workflow Practice set up Your ingredients and dish Hot and cold holding Sanitation & food safety17RULES, REGS & PROCEDURESTips to Help Get Selected Register for the competition The recipe should makesense; be applicable tohealthcare environs Entry submission by May 15, 2021 Color, Texture, Presentation Do not use inedible garnish High quality picture Use Market Basket ingredients Recipes to be complete andformatted for 6 portions Recipes submitted using theprovided AHF template – no PDFs Include nutritionals, food cost andadditional equipment list The sodium requirement for thedish is 750mg189
3/29/2021FINALISTS!Judging One finalist team per operator member Organization (15) Read the rules manual andunderstand what’s expected before,during and after the contest Culinary Skills (35) Taste & Presentation (45) Mystery Ingredient (5) The pre-competition orientation is onAugust 23rd The competition is on August 24th 75 minutes to create 6 portions Just because you are not a finalistdoesn’t mean you are ruled out. There are 3 prizes! Enjoy the conference, receptions, andDallas!19QUESTIONS ?Culinary@healthcarefoodservice.orgCulinary Competition Web -submission2010
3/29/2021THANK YOU!2111
Culinary Competition WELCOME Introducing Today’s Panel: Michael Salvatore, III CEC Michael Vetro, CEC Rick Farmer, CEC 1 2. 3/29/2021 2 WHY COMPETE? Promote and share best practices within AHF Free scholarship to an awesome conference Great resume builder and publicity Camarad
AHF GAME CLOCK/SCOREBOARD CHEAT SHEET The AHF welcomes you to the 2021-2022 game clock cheatsheet. This booklet serves as your . Nevco MPC Grundy Ice Arena,Ice Land Skating Center,JerseyShore,Skylands, Twin Ponds East, Rockville Ice . full controller manual for details. A HF G A ME CLO CK CHE AT S HE E T 3. Electro-Mech
Culinary Arts Study Guide Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary Arts Pre-PAC, and the American Culinary Federation (ACF) 'IVXM½IH'YPMREVMER Endorsed by: Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary
Aug 22, 2011 · Culinary Arts I/Culinary Math are the first levels of a two‐year course available to juniors enrolled in the four‐ year Culinary Arts Academy Course. It is intended to provide students with a solid foundation, through a combination of direct instruction a
Introduction to Culinary Arts 13022550 (1 credit) None 9-12 Principles of Hospitality and Tourism 13022200 (1 credit) None 9-12 Culinary Arts 13022600 (2 credits) None 10-12 Foundations of Restaurant Management TBD TBD TBD Advanced Culinary Arts 13022650 (2 credits) PREQ: Culinary Arts 10-12
Management & Culinary Arts, Second Edition, Level 2 2018 PLC 2.0, cont. Contributors to the Industry PLC 2.3 Analyze the impact of major culinary innovators, institutions and innovations that have revolutionized the culinary industry internationally, nationally, and locally. Analyze the impact of culinary innovators that
training at the high-school level, our Advanced Culinary Camp (offered exclusively at the Louisville campus) focuses on strengthening culinary competition skills and fine-tuning individual cooking techniques. Students interested in participating in Advanced Culinary Camp should apply online at
Culinary Math Management Culinary Math Management, an individual or team event, recognizes participants who use Family and Consumer Sciences skills to create an oral presentation to demonstrate the application of mathematical concepts in the culinary arts industry using the annual topic. Prior to competition,
API 653 Tank Inspection, Repair, Alteration and Reconstruction, 3rd 2005 American Petroleum Institute USA Current Inspection, repair, modification and reconstruction of tanks built edition incorporating addendum 1 to API 650 or API 12C and 2 4 . Standard Title Year Publishing body Country Status Primary focus BS EN 14015 Specification for the design and 2004 European Europe Current Design and .
