The University of Massachusetts is hosting a Team Competition sanctioned by ACF during the 30th Annual Chef Culinary Conference June 6th and 7th. The competition is classified as a Category W Market Basket Competition for teams of four.

All teams will be provided with the necessary equipment for the competition. If a team wishes to bring their own tabletop/handheld equipment, platters or plates, they may do so at their own responsibility. Each team will be required to prepare a three-course menu choice of appetizer/entree/dessert for 4 servings and one buffet platter for 10 servings plus one plated serving for the judges. Of the 4 servings to be prepared, 3 will be for the judges for tasting, one will be for a photo/critique/press and one for the team. Also, in the interest of promoting our plant-based focus, at least 1 non-dessert dish/platter must be vegetarian.

There will be a mandatory meeting on Thursday June 6th in the afternoon at 3:00pm. After going over the rules and order of the teams, the teams will be given the market basket containing a selection of materials. Each team will then have 1 hour to submit a menu to the competition proctor and set up their speed racks. No substitutions of items in the basket may be made. Each team will be allowed three hours of cooking time (2 hours for plated and 1 hour for buffet) and a 15 minute plating window. After plating, there will be 15 minutes for critique with the tasting judges followed by feedback from the floor judge. It is expected that all teams will be dressed in full professional chef’s whites, including hat, apron, scarf; and kitchen towels during the competition, especially in consideration of the exposure to the trade and press that may be on-site to cover the competition.

ACF medals will be awarded, based on the following point totals:

• ACF Gold medal (90-99.99 points)
• ACF Silver medal (80-89.99 points)
• ACF Bronze medal (70-79.99 points)