American Culinary Federation's Guide To Culinary Competitions Cooking To Win!

The road map to success in culinary competitionsThis 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 awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation to supplement exceptional coverage of every step of competition, including: The application process Practice and preparation Presentation Culinary techniques and fundamentals Culinary strategy for hot food competitions The market basket Judging Hosting a show Pastry displays Rules, guidelines, and categories The international arenaFrom key foundation recipes, clear guidelines, and scoring sheet samples to insights and hints from experienced judges, American Culinary Federation's Guide to Culinary Competitions is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.American Culinary Federation Staff is the author of 'American Culinary Federation's Guide To Culinary Competitions Cooking To Win!', published 2005 under ISBN 9780471723387 and ISBN 047172338X.