American Culinary Federation's Guide to Culinary Competitions: Cooking to Win! / Edition 1

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Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, American Culinary Federation’s Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes 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.

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Editorial Reviews

From The Critics
Reviewer: Alan Cahill, Ph.D.(Thomas Jefferson University)
Description: Redox proteomics is the branch of proteomics that identifies oxidatively modified proteins in order to gain insights into normal and abnormal functions of cells. Oxidative modifications of proteins accompany aging and are seen in many disease states. Since oxidative modifications inhibit protein function, the authors contend that identifying oxidatively modified proteins will provide essential insights into the molecular pathways of human disease. This book includes 27 chapters on topics ranging from "modification of proteins by reactive oxygen species" to "oxidation of artery wall proteins by myeloperoxidase." It is divided into three parts: part I describes chemical processes involved in the oxidation of proteins; part II covers redox proteomics in normal cell physiology and pharmacology; and part III describes applications of redox proteomics to various disease states. The focus of this book is on chemistry and cellular biochemistry.
Purpose: According to the editors, the aim of this book is to "provide researchers with new insights into normal and altered physiology, and molecular mechanisms of disease...and provide a core reference text for experts in cellular physiology and proteomics." The editors also believe that this book could serve as a basis for a graduate-level course in proteomics.
Audience: The book is written for research scientists interested in proteomics and oxidative metabolism or proteins. Clinicians interested in neurodegenerative diseases will also find this topic (redox proteomics) particularly fascinating and relevant to their field ofstudy. Students and laboratory staff will appreciate the depth of focus and extensive lists of references. It provides a gateway to this new and exciting field and is written by leading experts for a wide audience interested in chemistry and biochemistry.
Features: This book provides an extensive collection of state-of-the-art redox proteomics methodologies, and serves as an informative guide to cellular mechanisms of protein oxidation. Each chapter provides an introduction, conclusion, and helpful list of abbreviations. The black/white illustrations and line drawings are well done. A key feature is the invaluable collection of references, which cover all aspects of oxidative protein modification. The final set of chapters make a convincing case for the important role of oxidative stress in the pathogenesis of a number of disease states.
Assessment: This is a very informative resource that is sure to draw attention to oxidative damage as a key mediator of disease and aging. This book provides detailed and extremely informative insights into cellular mechanisms of protein oxidation. It illustrates how state-of-the-art redox proteomics can be used to identify oxidatively-modified proteins in a number of specific disease states. Its extensive collection of references and expertise makes it an invaluable resource for established scientists, students, and laboratory personnel alike. Every laboratory that uses redox proteomics in both clinical and academic research should possess a copy of this excellent book.
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Product Details

  • ISBN-13: 9780471723387
  • Publisher: Wiley
  • Publication date: 9/5/2005
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 224
  • Product dimensions: 7.40 (w) x 9.10 (h) x 0.50 (d)

Meet the Author

AMERICAN CULINARY FEDERATION (ACF) is a professional,not-for-profit organization for chefs and cooks. The mission of ACFis "to make a positive difference for culinarians througheducation, apprenticeship, and certification, while creating afraternal bond of respect and integrity among culinarianseverywhere."

EDWARD G. LEONARD, CMC, is Captain and Team Manager of the ACFCulinary Team USA. He is also the President of the AmericanCulinary Federation and Executive Chef at the Westchester CountryClub in Rye, New York.

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Table of Contents






Table of Contents.

1. Why culinary competitions.

2. On culinary competitions today.

Types of competitions.

Traditional Cold.

The mystery basket.

Contemporary Hot food.

Recipe Competitions.

3. Philosophy of competitions and advice..

4. The application process.

Items to look for before the commitment.

Helpful hints when submitting the recipe..

The Picture.

Standing out.

Sample Application.

5. Practice and Preparation.

Skills and Attribute Inventory.

Action Plans.

6. Presentation.

Questions answered.

Check list.

Presentations in context.

7. Culinary Techniques and Fundamentals.


Craftsmanship in slicing.


General Guidelines.

General Guidelines Pastry.

What to concentrate on.

What to Avoid.

8. Culinary Strategy for Hot Food Competitions.

Menu, Plate and Platter Development.

Elements of Flavors.

Conceptual Design.

About Food.

Kitchen Confidence & Professionalism.

A Review of Cooking methods.

9. The Market Basket.



The Process.

Attacking the basket and sample baskets.

Competition Items to review.

Sample Score Sheets.

Chef Ed's Helpful Insights.

10. Judges.


Becoming a judge.


Apprentice Judge Critique.

What the competitor should expect.


Commitment letter.

Scoring & Assessments.

The Critique.

Tips from Chef Leonard.

11. Hosting a Show.


Time Line.



Requirements for Hot Food.

Legal Forms.

12. Pastry Displays.

Some insight by Chef Thomas Vaccaro CEPC.

ACF Culinary Team USA Pastry Coach.

13. Rules, Guidelines and Categories.

Categories and Procedures.

Traditional Cold.

Traditional Hot Food.

Community Kitchens.

Edible Cold and Pastry Competitions.

Ice carving.

Contemporary Competitions.

Sample Score Sheets.

14. The International Arena.

15. Motivational quotes.




Recommending reading from the Chef.

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