2018 San Diego Culinary Bowl - CCSD

2018 San Diego Culinary Bowl

2018 SAN DIEGO CULINARY BOWL

SATURDAY OCTOBER 27, 2018

@ THE ART INSTITUTE OF CALIFORNIA - SAN DIEGO

7650 MISSION VALLEY RD, SAN DIEGO, CA 92108

NO ENTRY FEES

WHEN IN DOUBT ASK QUESTIONS

Reach out to: Chef Rossi [email protected] 818.399.9045

                       Chef Blaauboer [email protected] 858.598.1281    

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.

Category A — Cooking, Professional, Individual

Competitors are required to display their choice of one of the categories A-1 to A-4 AND category A-5 or A-6.

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

• Cold buffet platters need to be a minimum of eight portions on the platter and one portion on a display plate.

• 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.

General Guidelines for Category A

The following list provides a good beginning checklist of what is considered general guidelines for both competitors who are developing displays and judges who will evaluate them.

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

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

Finger Foods may be served on porcelain, glass, cup fork or spear. They can be accompanied by a sauce and small garnish.

They should not require any additional cutlery to be eaten. In addition, they should be practical to pick-up, take and eat.

All items should display a variety of techniques, designs and shapes and should be visually appetizing.

On buffet platters, garnishes are not to be mist aken with finger foods. No bowls, spears or small plates are all owed on buffet platters.

Bread and butter are not judged on buffet platters.

Platters must also be innovative, colorful and have harmonious flavors

Competitors are encouraged to use a variety of cooking methods and ingredients.

Use correct cooking, presentation, color and flavor combination.

Dressing the rims of the plates results in an unacceptable appearance.

Meat should be carved properly and cleanly.

Meat slices should be served with the carved surface upwards and arranged in order and size.

Numerical harmonizing of meat portions and garnishes is required.

Fruits and vegetables must be cut or turned uniformly.

Binding agents may be used for creams.

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

Avoid all non-edible items.

Food prepared hot, but displayed cold, should not be served on a chemise plate or platter.

Dishes prepared hot, but displayed cold, should be glazed with aspic.

Sauce boats should reflect the correct amount needed for the platter.

Aspic used should refer to the product.

Glazing work should be clean and free of defects.

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

Demonstrate clean, crisp workmanship.

No identification of personal or business affiliation is allowed with the exhibits until the judging is completed.

The punctual presentation of each exhibit at the appointed time is urgent.

Although table decorations and lighting are not part of the actual judging, a well presented and attractive table will add to the high-quality image that the competitor attempts to project.

Category B — Cooking, Professional, Individual

Competitors are required to display their choice of category B-1 or B-2 AND category B-3 or B-4.

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

General Guidelines for Category B

The following list provides a good beginning checklist of what is considered general guidelines for both competitors who are developing displays and the judges who will evaluate them.

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

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

Competitors are encouraged to use a variety of cooking methods and ingredients.

Use correct cooking, presentation, color and flavor combination.

Dressing the rims of plates results in an unacceptable appearance.

Meat should be carved properly and cleanly.

Meat slices should be served with the carved surface upwards and arranged in order and size.

Fruits and vegetables must be cut or turned uniformly.

Binding agents may be used for creams.

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

Avoid all non-edible items.

Food prepared hot, but displayed cold, should not be served on a chemise plate or platter.

Dishes prepared hot, but displayed cold, should be glazed with aspic.

Sauce boats should reflect the correct amount or portion for the item it is accompanying.

Aspic used should refer to the product.

Glazing work should be clean and free of defects.

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

Demonstrate clean, crisp workmanship.

No identification of personal or business affiliation is allowed with the exhibits until the judging is completed.

The punctual presentation of each exhibit at the appointed time is urgent.

Although table decorations and lighting are not part of the actual judging, a well presented and attractive table will add to the high-quality image that the competitor attempts to project.

Category C — Patisserie/Confectionery, Professional, Individual

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.

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.

• Five varieties, six portions of each and one presentation plate with one of each variety for the judges inspection

• Individual weight of each to be 6-14 grams.

C-2

Six different individual hot or cold plated desserts

• Each plate must be prepared as an individual plated serving.

• All displayed cold.

C-3

Decorated or sculpted celebration cake

• Minimum of one tier

• Choice of medium such as sugar paste, rolled fondant, royal icing, chocolate, marzipan, buttercream and sugar

• Minimum of three techniques displayed

• Minimal use of non-edible materials can be used to support tiers internally.

• A limited amount of wires can be used for gum paste flowers.

• Can be any shape with a maximum display area of 15” x 15”

• No dummy cakes are permitted.

C-4

Wedding cake

• Minimum of three tiers with a maximum display area of 36” x 36”

• Choice of medium such as sugar paste, rolled fondant, royal icing, chocolate, marzipan, buttercream and sugar

• Non-edible materials can be used to support each tier and a limited amount of wires can be used for gum paste flowers.

• No dummy cakes are permitted.

C-5

Assorted bread display

• Three different types of dough with two products from each dough type for a total of six different items

• Items should be freshly baked without any spray lacquer.

• Please have one of each product sliced or cut in half for the Judge’s inspection.

• Dough choices

Š. Laminated Dough-Danish, Croissant, etc.

Š. Lean Dough-French Bread, Italian Bread, Sourdough, Hard Roll, etc.

Š.Rich Dough-Challah, Brioche, Stollen, Kugelhopf, etc.

Š.Soft Dough- Parker House, Clover Leaf, Mixed Grain, etc.

Š.Quick Bread-Muffin, Biscuit, Scones, etc.

• Product Requirements-One product is considered as:

Š.One dozen of rolls or individual items such as dinner rolls, croissant, muffins Danish, or etc.

Š. Two loafs or two each of the same item such as baguette, country loaf, Stollen, Kugelhopf, or etc.

General Guidelines for Category C

The following list provides a good beginning checklist of what is considered general guidelines for both competitors who are

developing displays and the judges who will evaluate them.

Ingredients and garnishes should harmonize.

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

Proper techniques and accepted methods of preparation should be adhered to throughout the display.

Competitors are encouraged to use a variety of cooking methods and ingredients.

Use correct cooking, presentation and flavor combination.

Dressing the rims of plates results in an unacceptable appearance.

Fruits and vegetables must be cut or turned uniformly.

Binding agents may be used for creams.

The amount of gelatin used in items may exceed normal quantities, but not to the extent that the style of presentation is dependent on the extra gelatin content.

Avoid all non-edible items.

Glazing work should be clean and free of defects.

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

Demonstrate clean, crisp workmanship.

Numerical harmonizing of dessert portions, garnishes and accompaniments is required.

Properly bake dough or crusts.

Display proper thickness for various crusts and cookies

Cleanly apply icings and glazes of the correct thickness and proper shine.

All chocolate work should be properly tempered and the correct thickness.

All piping work should be thin, delicate and show accurate workmanship.

Coloring used should be appropriate and not excessive.

No identification of personal or business affiliation is allowed with the exhibits until the judging is completed.

The punctual presentation of each exhibit at the appointed time is urgent.

Although table decorations and lighting are not part of the actual judging, a well presented and attractive table will add to the high-quality image that the competitor attempts to project.

Category D — Showpieces, Professional, Individual

Exhibits in this category should demonstrate the difference between cookery and culinary arts.

Showpieces are eligible to be entered in only one ACF competition.

Choice of the following mediums:

D-1

Vegetable/Fruit

• Base may not exceed 30” x 30.”

• No height restrictions

• Basic internal structures may be used.

• The minimal use of tooth picks and skewers are allowed.

• Do not use any non-edible floral items or foliage.

• Demonstrate a variety of techniques.

D-2

Tallow and Saltillage

• Base may not exceed 30” x 30.”

• No height restrictions

• Basic internal structures may be used.

• Demonstrate a variety of techniques.

D-4

Chocolate, Cooked Sugar, Pastillage, and Marzipan

• Base may not exceed 30” x 30.”

• No height restrictions

• Competitors may use a basic non-edible base or platter to mount or display the centerpiece on.

• No internal structures are allowed.

• The centerpiece must be 75% of the primary medium and the remain ing 25% is a choice of medium including the

primary medium.

• 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.

• All chocolate work should be properly tempered and the correct thickness.

• Present smooth, properly-sanded pastillage work, free of visible cracks and seams.

• Present sugar work having the proper shine, thickness and harmonious coloring.

• Demonstrate a variety of techniques.

General Guidelines for Category D

The following list provides a good beginning checklist of what is considered general guidelines for both competitors who are developing displays and the judges who will evaluate them.

Use a variety of techniques within each medium.

Use of commercial molds is not permitted unless otherwise noted.

No external supports are allowed.

Proper techniques and accepted methods of preparation should be adhered to throughout the display.

Avoid all non-edible items unless otherwise noted.

Demonstrate clean, crisp workmanship.

No identification of personal or business affiliation is allowed with the exhibits until the judging is completed.

The punctual presentation of each exhibit at the appointed time is urgent.

Although table decorations and lighting are not part of the actual judging, a well presented and attractive table will add to the high-quality image that the competitor attempts to project.

Category K–Contemporary Hot Food, Professional, Individual

KC

Contemporary Cooking

Competitors are required to prepare four portions of a finished entrée plate base on the protein choice.

The protein must be fabricated in the kitchen and portioned for four servings.

The entrée plate should have the appropriate accompaniments, garnishes, and sauces.

The competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, 10 minutes for plate-up and 15 minutes for clean-up.

Of the four portions, three are for the judges, and one is for display and critique.

Protein Options (choose one ):

Whole Bone-in Rock Cornish Game Hen–1-1½ pounds

Whole Bone-in Chicken–2½-3 pounds

Whole Bone-in Duck–5-6 pounds

Game Birds–1-1½ pound pheasant, quail(s), squab(s,) partridge(s) or up to 2½ pound guineaf owl using the whole or part of the bird

Bone-In Pork Loin (chine bone may be removed before the competition)–other pork cuts may be included in the dish.

Bone-In Veal Loin or Rack (chine bone may be removed before the competition)–other cuts may be included in the dish.

Bone-In Lamb Loin or Rack (chine bone may be removed before the competition)–other cuts may be included in the dish.

Bone-In Game (Venison rack, loin, chine bone may be removed before the competition)–other cuts may be included in the dish.

Whole Rabbit–using the leg and at least one other cut.

1-2 pound Live Lobster. Other crustaceans/mollusks may be incorporated with this.

Whole Flat or Round Fish (2 ½ to 4 pounds). Fish can be eviscerated and scaled, but the head must remain on when brought in.

General Guidelines for Category KC:

Competitors must provide at least four judges’ packets that include: recipes, all ingredients and a complete diagram or a clear,

close-up, color photograph of the signature dish. Packets are to be provided to judges on-site the day of the competition.

Competitors must bring their own food, tools, cookware and china.

Competitors are allowed to bring in only the whole and raw materials in the amounts stated in their recipes. However, judges may allow variances in amounts for products that require further preparation (whole fish, meats, etc.).

Competitors wishing to bring in Pre-fabricated and marinated proteins must demonstrate the entire process in the proper sequence during the competition. Any person not following these guidelines will be disqualified.

Ingredients for the recipe are allowed to be pre-scaled and measured, however, no pre-mixing is allowed.

No advance preparation or cooking is allowed.

Cleaned and peeled mirepoix ingredients are acceptable.

Chopped herbs, shallots and garlic are acceptable.

Vegetables can be peeled and salads may be cleaned and washed, but not cut or shaped in any form

Beans may be pre-soaked.

No finished soups or sauces are allowed but basic stocks may be brought in. No clarified consommés are allowed.

The following ready-made dough may be brought in: brik (brick), puff pastry and filo (phyllo).

All combinations of ingredients must be completed during the competitors allotted competition time.

Pullman loaves, breads, and dumpling wrappers will be permitted.

Category KP - Contemporary Patisserie, Professional, Individual

KP-1

Hot /Warm Plated Dessert

• Competitors will prepare four portions of a hot/warm dessert of their choice.

• Competitors have 15 minutes for set-up, 60 minutes to cook, 10 additional minutes for plating and 15 minutes for clean-up.

• Of the four portions prepared, three are for judges’ tasting and one is for display/critique.

KP-2

Composed Cold Plated Dessert

• Competitors will prepare four portions of a composed cold dessert of their choice.

• Competitors have 15 minutes for set-up, 90 minutes to cook, 10 additional minutes for plating and 15 minutes for clean-up.

• Of the four portions prepared, three are for judges’ tasting and one is for display/critique.

General Guidelines for Category KP :

Competitors must provide at least four judges’ packets that include: recipes, all ingredients and a complete diagram or a clear, close-up, color photograph of the signature dish. Packets are to be provided to judges on-site the day of the competition.

Ingredients for the recipe are allowed to be pre-scaled and measured, however, no pre-mixing is allowed.

No advance preparation or cooking is allowed.

Cooked ice cream bases and/or sorbet bases may be brought in ready to freeze at the competition site.

No finished sauces are allowed.

The following ready-made dough may be brought in: brik (brick), puff pastry and filo (phyllo) dough.

Commercial purees may be scaled and used as an ingredient but they must be brought in unaltered from their original packaging.

All combinations of ingredients must be completed during the competitors allotted competition time.

Competitors are allowed to bring in only the whole and raw materials in the amounts stated in their recipes. However, judges may allow variances in amounts for products that require further preparation or may be needed in varying amounts (i.e., whole fruits, flour for dusting, eggs for egg wash).

Competitors must bring their own food, tools, cookware and china.

Competitors are allowed to bring in an ice cream mac hine of reasonable size and electrical requirements; however , freezers are not provided.

The careful and responsible use of dry ice in appropriate containers is permitted.

Category SK – Practical and Contemporary Hot-Food Cooking,

student, Individual

• Competitors will fabricate and prepare two portions of a finished product based on the following main course categories.

• Competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, 10 additional minutes for plating and 15 minutes

for clean-up.

• Of the two portions prepared, one is for judges’ tasting and one is for display/critique.

SK-1 Rock Cornish Game Hen, Chicken or Duck

• Fabricate and cook a 1-1½ lb Rock Cornish game hen, a 2-2½ lb chicken or a 5-6 lb duck, using the whole or part of the bird.

SK-2 Bone-In Pork Loin

• Fabricate and cook to specification. Other pork cuts may be included in the dish.

SK-3 Bone-In Veal Loin or Rack

• Fabricate either choice and cook to specification. Other veal cuts may be included in the dish. Chine bone only may be removed from the rack before the competition.

SK-4 Bone-In Lamb Loin or Rack

• Fabricate either choice and cook to specification. Other lamb cuts may be included in the dish. Chine bone only may be removed from the rack before the competition.

SK-5 Game Birds

• Choices of game birds can be 1-1½ lb pheasant, quail(s), squab(s,) partridge(s) or up to 2½ lb guinea fowl. Game birds must be fabricated during the competition and cooked as the recipe states.

SK-6 Bone-In Game

• Venison and antelope, racks or loin: Fabricate either choice and cook to specification. Other game cuts may be included in the dish. Chine bone only may be removed from the rack before the competition.

SK-7 Whole Rabbit

• Fabricate and cook to recipe specifications, using the leg and at least one other cut.

SK-8 Live Lobster

• Using 1-2 lb lobsters, fabricate and cook to recipe specifications. Other crustaceans/mollusks may be incorporated with this, or other categories, also.

SK-9 Fish

• Fabricate a 2-2½ lb flat or round fish. Fish can be eviscerated and scaled, but the head must remain on when brought in.

Prepare as recipe specifies.

General Guidelines for Category SK

• Competitors must provide at least four judges packets that include: recipes, all ingredients and a complete diagram or a clear,

close-up, color photograph of the signature dish. Packets are to be provided to judges on-site the day of the competition.

• Ingredients for the recipe are allowed to be pre-scaled and measured, however, no pre-mixing is allowed.

• No advance preparation or cooking is allowed.

• Cleaned and peeled mirepoix ingredients are acceptable. Chopped herbs, shallots and garlic are also acceptable.

• Vegetables can be peeled and salads may be cleaned and washed, but not cut or shaped in any form; beans may be pre-soaked.

• No finished soups or sauces are allowed. However, basic stocks may be brought in. No clarified consommés are allowed.

• The following ready-made dough may be brought in: bric, puff pastry and filo dough.

• All combinations of ingredients must be completed during the competitors allotted competition time.

• Competitors may also bring proteins pre-marinated, but will be required to demonstrate fabrication of protein and making of

marinade during allotted time frame.

• Competitors are allowed to bring in only the whole and raw materials in the amounts stated in their recipes. However, judges may allow variances in amounts for products that require further preparation (whole fish, meats, etc.).

• Competitors must bring their own food, tools, cookware and china.

Category SP - Practical and Contemporary Patisserie, student, Individual

SP-1 – Hot/Warm Dessert

• Competitors will prepare two portions of a hot/warm dessert of their choice.

• Competitors have 15 minutes for set-up, 60 minutes to cook, 10 additional minutes for plating and 15 minutes for clean-up.

• Of the two portions prepared, one is for judges’ tasting and one is for display/critique.

SP-2 – Composed Cold Dessert

• Competitors will prepare two portions of a composed cold dessert of their choice.

• Competitors have 15 minutes for set-up, 90 minutes to cook, 10 additional minutes for plating and 15 minutes for clean-up.

• Of the two portions prepared, one is for judges’ tasting and one is for display/critique.

General Guidelines for Category SP

• Competitors must provide at least four judges’ packets that include: recipes, all ingredients and a complete diagram or a clear, close-up, color photograph of the signature dish. Packets are to be provided to judges on-site the day of the competition.

• Ingredients for the recipe are allowed to be pre-scaled and measured, however, no pre-mixing is allowed.

• No advance preparation or cooking is allowed.

• Cooked ice cream bases and/or sorbet bases may be brought in ready to freeze at the competition site.

• No finished sauces are allowed.

• The following ready-made dough may be brought in: bric, puff pastry and filo dough.

• All combinations of ingredients must be completed during the competitors allotted competition time.

• Competitors are allowed to bring in only the whole and raw materials in the amounts stated in their recipes. However, judges may allow variances in amounts for products that require further preparation (i.e., whole fruits).

• Competitors must bring their own food, tools, cookware and china.

• Competitors are allowed to bring in an ice cream machine of reasonable size and electrical requirements; however, freezers are not provided.

• The careful and responsible use of dry ice in appropriate containers is permitted.

Date: 10/27/2018 (Sat.)

Time: 6:00am - 6:00pm PDT

Location: THE ART INSTITUTE OF CALIFORNIA - SAN DIEGO 7650 MISSION VALLEY RD, SAN DIEGO, CA 92108

Created by:   Mauro Rossi
 
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Available Slot

A 1, 2, 3, 4, 5, 6

Open to both students and pros. Please select category/ies. Please read rules.

 

B 1, 2, 3, 4

Open to both students and pros. Please select category/ies. Please read rules.

 
4 slots filled - more available
Erica Gray (3)
Robin Fox
Im signing up as a Volunteer, not a competitor. B-4 is first choice.

C 1, 2, 3, 4, 5

Open to both students and pros. Please select category/ies. Please read rules.

 
4 slots filled - more available
Stephanie Segura (2)
Alexi Wells
Alexis Wells
Laura Arias
C1+C5 - cookies and Breads

D 1, 2, 4

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5 slots filled - more available
Alexis Wells
Alexis Wells
Luis Rodriguez
D1 fruit carving
MJ Kang
D4
Todd Bull Bull
Tallow Sculpture
Laura Lynn
Thai Fruit & Vegetable Carving (category D-1)

KC - Hot Food

Open to both students and pros. Please select protein. Please read rules

 
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Christopher Emerling
Roberto Hernandez
John Miller