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Description
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More than a book of rules and regulations, American Culinary Federation Guide to Competitions provides an insider’s look at culinary competitions, endorsed by the American Culinary Federation (ACF) and written by longtime member and leading force on the ACF Culinary Team USA, Edward Leonard. Highly illustrative coverage gives readers insights, hints, and expert techniques to help them achieve winning results at hot, cold, specialty, and sponsor competitions.
American Culinary Federation Guide to Competitions features a full-color insert of competitive food displays and dozens of illustrations outlining plate and buffet presentation to supplement exceptional coverage of every step of competing, including:
- The application process
- Practice and preparation
- Presentation
- Culinary techniques and fundamentals
- Culinary strategy for hot food competitions
- The market basket
- Judging
- Hosting a show
- Pastry displays
- Rules, guidelines, and categories
- The international arena
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