Sanctioned by the American Culinary Federation (ACF), the largest professional chefs’ organization in North America, the competition adheres to its strict standards, which are accepted globally. Open to professionals and students alike, it is recommended, although not required, that chefs compete in teams of two.
Competing teams must put together and prepare six plates of appetizers and four plates of entrees based on specific categories. This year’s categories include a mystery protein item, to be revealed on-site. The judges will base their decisions on serving methods and presentation, portion size, nutritional balance, ingredient compatibility, creativity, flavor, taste and texture, menu composition and progression of courses. Teams of two have 90 minutes to set-up, cook, plate, serve the judges, clean up and be out of the kitchen.
All judging is performed by an accredited ACF judging panel headed by nationally prominent executive chef David St. John Grubb. Ringside seats are free with admission to the Americas Food & Beverage Show. Registration for the 14th Americas Food & Beverage Show is open online at www.americasfoodandbeverage.com.