American Culinary Federation Guide to Competitions by The American Culinary Federation and Edward C. Leonard

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  • ISBN 10 047172338X
  • ISBN 13 9780471723387
  • Published Oct 18 2005
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

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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