2018 International Team Challenge - CCAC

2018 LA International Team Super Challenge and Cold Salon by CCAC

Site:

The Art Institute of California - Hollywood

5250 Lankershim Blvd, North Hollywood,

CA 91601

Date:

Friday and Saturday, June 22 and 23, 2018

Doors open at 6 am

Categories:

Sat 23: International and Local Teams.

W Team's Own Basket: Professional, Two Member Team Only

The basket may contain any protein, vegetable or starch of choice.

As long as it is in inventory and within reason, the competition site will provide any substitution and or additional ingredients the teams may require.

Menu Format - 5 portions each of a 3-course menu to include an appetizer course and or a soup and/or salad and a main course

Dessert Course is optional but if included eliminate either the soup or salad
course

4 portions for the judges, 1 for display and critique
Set-up Time - 15 minutes
The menu is to be submitted to the kitchen judge during or by the end of your 15 minute set-up time and
preparation can begin immediately after the submission of the menu.
Allotted Cooking/Service Time - 2 1/2 hours total - Service window opens at two hours
Allotted Service Time - 30 minutes - Serve 5 portions of each course menu within 30 minutes allowing approximately 10 minutes per a course.
Clean-Up - To start immediately at the end of your service time. You will have 15 minutes to clean and clear the kitchen.

WHEN IN DOUBT ASK QUESTIONS

Reach out to: Chef Rossi [email protected] 818.399.9045

Fri 22:

F-5 Mystery Basket: Professional, Two Member Team
The Mystery basket will contain 2 primary Proteins (one of which to be seafood ) plus three supplementary
proteins, four to 5 vegetables, two fruits, one starch and or grain, plus 4 other miscellaneous items.
Portions of all items are required to be used in the menu.
&bull- No substitutions of mystery basket items are permitted.
Menu Format - 10 portions each of a 4-course menu to include an appetizer course, a soup and/or
salad and a main course (Dessert Course is optional but if included eliminate either the soup or salad
course), 4 portions for the judges, 1 for display and critique, and 5 for service
Set-up Time - 30 minutes
The menu is to be submitted to the kitchen judge during or by the end of your 30 minute set-up time and
preparation can begin immediately after the submission of the menu.
Allotted Cooking/Service Time - 4 hours total - Service window opens at three hours and 20 minutes.
Allotted Service Time - 40 minutes - Serve ten portions of each course menu within 40 minutes
allowing approximately 10 minutes per a course.
Clean-Up - To start immediately at the end of your service time. You will have 30 minutes to clean and
clear the kitchen.

WHEN IN DOUBT ASK QUESTIONS

Reach out to: Chef Rossi [email protected] 818.399.9045

Fri 22 and Sat 23 - Cold Salon:

Category A &mdash- Cooking, Professional, Individual
&bull- Competitors are required to display their choice of one of the categories A-1 to A-4 AND category
A-5 or A-6.
&bull- All displays must have a menu and description of the platter, hours d' oeuvres, or finger foods, without
a name or property affiliation.
A-1 Cold buffet platter of meat, beef, veal, lamb or pork
A-2 Cold buffet platter of fish and/or shellfish
A-3 Cold buffet platter of poultry
A-4 Cold buffet platter of game

&bull- Cold buffet platters need to be a minimum of eight portions on the platter and one portion on a
display plate.
&bull- The competitor must demonstrate at least three protein items, three garnishes, one salad (served
on the side) and at least one appropriate sauce and one condiment, relish, etc. In addition, the end
piece of each protein must be displayed on the platter.
A-5 Four varieties of cold hors d'oeuvres with six portions of each, served with appropriate sauces and
garnishes and one presentation plate containing 1 piece of each variety and related accompaniments
A-6 Four varieties of finger foods with six portions of each, two hot and two cold varieties all presented
cold and one presentation plate containing 1 piece of each variety and related accompaniments.
Finger Foods must weigh between 10 to 20 grams each and should be able to be eaten in one bite.

Category B &mdash- Cooking, Professional, Individual
&bull- Competitors are required to display their choice of category B-1 or B-2 AND category B-3 or B-4.
&bull- All displays must have a description or menu of all items displayed without any name or property
affiliations.
B-1 Three different cold appetizer plates
B-2 Three different hot appetizer plates, presented cold
B-3 One five-course menu gastronomique for one person,
prepared hot and presented cold, comprising
of two appetizers, one consommé-, one salad and one entree, OR one appetizer, one consommé-, one
salad, one entree and one dessert, all with proper portions and contemporary presentations

B-4 One lacto-ovo vegetarian four course menu for one including a dessert

Category C &mdash- Patisserie/Confectionery, Professional, Individual
&bull- All Competitors are required to display either Category C-1 and C-2, OR their choice of C-1 or C-2
AND their choice of C-3, C-4, or C-5.
&bull- All displays must have a description or menu of all items displayed without any name or property
affiliations.
C-1 One buffet platter of fancy cookies, chocolates, or petit fours.
&bull- Five varieties, six portions of each and one presentation plate with one of each variety for the
judges inspection
&bull- Individual weight of each to be 6-14 grams.
C-2 Six different individual hot or cold plated desserts
&bull- Each plate must be prepared as an individual plated serving.
&bull- All displayed cold.
C-3 Decorated or sculpted celebration cake
&bull- Minimum of one tier
&bull- Choice of medium such as sugar paste, rolled fondant, royal icing, chocolate, marzipan,
buttercream and sugar
&bull- Minimum of three techniques displayed
&bull- Minimal use of non-edible materials can be used to support tiers internally.
&bull- A limited amount of wires can be used for gum paste flowers.
&bull- Can be any shape with a maximum display area of 15" x 15"
&bull- No dummy cakes are permitted.

C-4 Wedding cake
&bull- Minimum of three tiers with a maximum display area of 36" x 36"
&bull- Choice of medium such as sugar paste, rolled fondant, royal icing, chocolate, marzipan,
buttercream and sugar
&bull- Non-edible materials can be used to support each tier and a limited amount of wires can be used
for gum paste flowers.
&bull- No dummy cakes are permitted.
C-5 Assorted bread display
&bull- Three different types of dough with two products from each dough type for a total of six different items
&bull- Items should be freshly baked without any spray lacquer.
&bull- Please have one of each product sliced or cut in half for the Judge's inspection.
&bull- Dough choices
&bull- Laminated Dough-Danish, Croissant, etc.
&bull- Lean Dough-French Bread, Italian Bread, Sourdough, Hard Roll, etc.
&bull- Rich Dough-Challah, Brioche, Stollen, Kugelhopf, etc.
&bull- Soft Dough- Parker House, Clover Leaf, Mixed Grain, etc.
&bull- Quick Bread-Muffin, Biscuit, Scones, etc.
&bull- Product Requirements-One product is considered as:
&bull- One dozen of rolls or individual items such as dinner rolls, croissant, muffins Danish, or etc.
&bull- Two loafs or two each of the same item such as baguette, country loaf, Stollen, Kugelhopf, or etc.

Category D &mdash- Showpieces, Professional, Individual
&bull- Exhibits in this category should demonstrate the difference between cookery and culinary arts.
&bull- Showpieces are eligible to be entered in only one ACF competition.
Choice of the following mediums:
D-1 Vegetable/Fruit
&bull- Base may not exceed 30" x 30."
&bull- No height restrictions
&bull- Basic internal structures may be used.
&bull- The minimal use of tooth picks and skewers are allowed.
&bull- Do not use any non-edible floral items or foliage.
&bull- Demonstrate a variety of techniques.
D-2 Tallow and Saltillage
&bull- Base may not exceed 30" x 30."
&bull- No height restrictions
&bull- Basic internal structures may be used.
&bull- Demonstrate a variety of techniques.
D-3 Bread Dough
&bull- Base may not exceed 30" x 30."
&bull- No height restrictions
&bull- The use of non-edible materials is not allowed.
&bull- Edible Lacquer can be used.
&bull- Demonstrate a variety of techniques.
D-4 Chocolate, Cooked Sugar, Pastillage, and Marzipan
&bull- Base may not exceed 30" x 30."
&bull- No height restrictions
&bull- Competitors may use a basic nonedible base or platter to mount or display the centerpiece on.
&bull- No internal structures are allowed

&bull- The centerpiece must be 75% of the primary medium and the remaining 25% is a choice of
medium including the primary medium.
&bull- Use of commercial molds is not permitted with the exception of basic geometric shapes like
spheres, cubes, etc. and the use of silicon noodles or metal bars.
&bull- All chocolate work should be properly tempered and the correct thickness.
&bull- Present smooth, properly-sanded pastillage work, free of visible cracks and seams.
&bull- Present sugar work having the proper shine, thickness and harmonious coloring.
&bull- Demonstrate a variety of techniques.

WHEN IN DOUBT ASK QUESTIONS

Reach out to: Chef Rossi [email protected] 818.399.9045

Fees:

No entry fees

Equipment and Ingredients:

The site of the competition is a Culinary School. There will be equipment available if needed, but it is STRONGLY RECOMMENDED that you bring your own.

In case of emergency, the site may be able to help with staple ingredients e.g. flour, sugar and the likes.

Communicate any special need and, if feasible, it will be accommodated.

WHEN IN DOUBT ASK QUESTIONS

Reach out to: Chef Rossi [email protected] 818.399.9045 and or Chef Ernest eernest@usc.edu 310.745.4508


Location: Art Institute of California - Hollywood

Created by:   Mauro Rossi
 
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Available Slot Date (mm/dd/yyyy PDT)

F 5 Challenge

SOLD OUT

06/22/2018
(Fri, 6:00am - 6:00pm)

 

W International & Local Teams Challenge 2 Men Teams

SOLD OUT - CONTACT CHEF ROSSI FOR ALTERNATIVE ENTRIES

06/23/2018
(Sat, 6:00am - 6:00pm)
(14)

 
13 of 14 slots filled
Rebekah Suarez
Sarah Suarez
Kurt Lechner
FP-2 (Alexis Wells)
AICAH Team
Vaughn Vargus
Sherly Lalanne
Maria with Sherly
Josh Martin (2)
With Vince Franco
Team FEGACH
USC Team #1
USC Team #2
Team FEGACH
FP-2
Ryli Vissers
F-2

A Category

06/22/2018
(Fri, 6:00am - 6:00pm)

 
1 slot filled - more available
Martin Gilligan
A-3 and A-5

06/23/2018
(Sat, 6:00am - 6:00pm)

 

B Category

06/22/2018
(Fri, 6:00am - 6:00pm)

 
1 slot filled - more available
Margaux Lau
B-2 and B-3

06/23/2018
(Sat, 6:00am - 6:00pm)

 

C Category

06/22/2018
(Fri, 6:00am - 6:00pm)

 

06/23/2018
(Sat, 6:00am - 6:00pm)

 
2 slots filled - more available
Joshua Jennings
Colette Christian

D Category

06/22/2018
(Fri, 6:00am - 6:00pm)

 
1 slot filled - more available
Martin Gilligan
Tallow Sculpture

06/23/2018
(Sat, 6:00am - 6:00pm)

 
1 slot filled - more available
Genneah Figueroa
D-1: Vegetable and Fruit

SA Category

06/22/2018
(Fri, 6:00am - 6:00pm)

 

06/23/2018
(Sat, 6:00am - 6:00pm)

 

SB Category

06/22/2018
(Fri, 6:00am - 6:00pm)

 

06/23/2018
(Sat, 6:00am - 6:00pm)

 

SC Category

06/22/2018
(Fri, 6:00am - 6:00pm)

 

06/23/2018
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SD Category

06/22/2018
(Fri, 6:00am - 6:00pm)

 

06/23/2018
(Sat, 6:00am - 6:00pm)

 

KC

06/23/2018
(Sat, 6:00am - 6:00pm)

 
3 slots filled - more available
Peter Spear
ryli vissers
Shan Rajapaksha

SK

06/23/2018
(Sat, 6:00am - 6:00pm)

 
3 slots filled - more available
Andrea Haggar
Larry Kearns (2)
I would like to compete in sk1 and sk2

P 1-2

06/23/2018
(Sat, 6:00am - 6:00pm)

 
1 slot filled - more available
Peter Spear

SP 1-2

06/23/2018
(Sat, 6:00am - 6:00pm)

 


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