FEDERATION OF CHEFS SCOTLAND
Promoting excellence in the art of professional cookery

CULINARY COMPETITION GUIDELINES

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The federation of chefs Scotland gained national status for Scotland in march 1998 when we joined the World Association of Cooks Societies (WACS). WACS have currently over sixty member countries and are involved in culinary competitions all over the world.

These guidelines are written to help competitors and judges to understand what is required in international culinary competitions and to help all chefs develop their skills.

- to ensure a nationwide uniform standard and criteria for the judging of food show presentations and culinary competitions

- to facilitate a consistent interpretation of styles

- to guide and promote growth in the culinary profession with special attention to modern culinary development including ;

ABILITY PRACTICALITY NUTRITION ECONOMY PRESENTATION CREATIVITY WORKMANSHIP (skill) CONCEPT (composition)

Development of these areas is vital to the progress of our industry. Successful application not only produces a strong food show entry, but a strong philosophy as well.

THE PURPOSE OF CULINARY COMPETITIONS

The goals of competition are ;

- to continually raise the standards of culinary excellence and professionalism.

- to promote camaraderie and educational opportunities among culinary professionals and to act as a staging area for the development of culinary concepts by encouraging new innovative styles of service and presentation, bringing traditional styles up to date, and fostering the development of nutritionally and economically sound presentations.

These goals are achieved by;

- nurturing the creativity of individual chefs by encouraging their participation

- providing an overview of styles and techniques

- providing a showcase for individual skill, techniques and style.

- providing example and inspiration for young or beginning professionals

- providing rewards of recognition from fellow professionals

- allowing the public to observe the current "state of the art" of the professional chef. This insight and learning experience of the general public is of great importance because of new trends, styles, techniques and philosophies progress with the public's acceptance.

By promoting a greater understanding of sound culinary philosophies, food shows provide an excellent forum for the public's education.

General guidelines for competitors and judges

The criterion for judging all dishes is the recipe, with a brief description of ingredients and method.

Ingredients and garnishes should harmonise with the main part of the dish and conform with contemporary standards of nutritional values.

Unnecessary ingredients should be avoided and practical, acceptable cooking methods should be implemented.

Dressing the rim of plates results in an unacceptable appearance.

Meat should be carved properly and cleanly. Roast beef should be done medium (pink) so that no blood is drawn during glazing.

Meat and vegetable juices should not make a dish look unappetising.

Vegetables must be cut or turned uniformly.

For garnishes, trimmings and dressings to stay fresh longer, they should not be cooked completely soft but should be glazed with aspic.

Binding agents may be used for creams.

The amount of gelatine used in aspics may exceed normal quantities, but not to the extent where the style of presentation is dependent on the extra gelatine content.

Plate arrangements and decoration should be practical yet appealing and should comply with daily standards.

Avoid all non-edible items, such as bases. (croutons are permitted)

Food prepared hot should not be placed on buffet platters or mirrors.

Eggs should be placed on glass, porcelain or on aspiced glazed dishes.

Food prepared hot should not be served on dishes glazed with aspic.

Plated portions must be proportional to the dish itself and to the number of persons specified.

Sauce boats should only be half full.

Aspic used should refer to the product.

In general, portion weight should be in keeping with the norms of accepted practice and nutritional balance.

If fruit is used to garnish meat it should be cut in to small pieces or sliced thinly.

Beads of aspic on meat or trimming do not make a good impression and should therefore be carefully removed.

Less experienced competitors are advised not to set their aims to high and to abide by fundamental cleanliness as much as possible in their work.

All exhibits should be identified by their proper names on both exhibition tables and entry forms. No identification of personal or business affiliation is allowed with the exhibits until the judging is complete.

Finally punctual presentation of each exhibit at the appointed time is a matter of urgent necessity.

Competitors should concentrate on:

Originality - new dishes

Numerical harmonising of meat portions and garnishes.

Practical portion size (cost and nutritional considerations)

Proper portion size : 420gms - 560gms of solid food for a total meal

The integrity of the food must be respected.

Proper colour, presentation and flavour combination.

Presenting a natural appearance of taste.

Properly cooked meats (not too rare)

Sliced meats arranged properly in order and size.

Precisely cut vegetables

Well coated food (aspic, chaud froid, fondant chocolate, etc.)

Competitors should avoid

Birds in plumage touching food

Use of inedible materials.

Excessively thick glazing.

Decorating with parsley, watercress.

Cluttering the platters.

Cloudy aspic

Moulded sculptures

Too many sculptures

Entering a previously judged piece.

Identifying your piece prior to judging

Serving food on tallow

Serving food on the rim of the plate or platter.

Repetition in preparatory methods.

Excessive use of food colouring.

Use of plastic ornaments, flowers etc.

Use of tarnished silver

Unsuitable serving dishes

Too heavy a superstructure for sculptures.

Presenting hot food on mirrors

Over dressing or decorating the presentation table.

The use of wine glasses and / or silverware

Permitted display materials

Platters and bases

Culinary displays can be presented on various surfaces and in various containers :

Hot food may be displayed on :

Lined copper dishes

Stainless steel platters

Earthenware dishes (oven proof)

Dinner plates (china, porcelain, ceramic)

Imitation pewter

Silver platters

Cold food may be displayed on :

Silver trays and platters

Stainless steel

Mirrors

Glass