Book Description
American Culinary Federation Guide to Competitions covers the dynamic environment of culinary competitions in both the United States and abroad, providing readers with hints, insights and show techniques to guide them through hot and cold competitions as well as specialty and sponsor competitions. Also included will be key foundation recipes, guidelines, and guidance on entering and applying for competitions.
American Culinary Federation Guide to Competitions FROM THE PUBLISHER
The American Culinary Federation culinary competitions were founded on the principle of eduation and the sharing of culinary techniques and developments. They offer the best venue outside of working professional kitchens in which to validate levels of technical skill, foundational knowledge, teamwork, and organizational abilities. Culinary competitions include team and individual contests in show pieces, hot foods, cold foods, pastry arts, ice carving, etc..
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