American Culinary Federation SCCC Spring Culinary Classic

American Culinary Federation
Capital District – Central New York
and
Schenectady County Community College

Spring Culinary Classic

Please join us on April 18-19 for a weekend of culinary excellence during an ACF sanctioned culinary competition. Local chefs and culinary students along with chefs and students traveling from far and wide to display their skills.

Local chefs will be competing in an intense Nutritional Hot Food (F/4) during which they must prepare an appetizer, soup or salad, entree, and dessert - ten portions each in a four-hour time limit with incorporation of the principles of moderation and balance as identified in The 1990 Dietary Guidelines for America, U. S. Department of Agriculture and US. Department of Health and Human Services.

Chefs will also be competing in a variety of other equally intense categories including single chef Market/Mystery Basket (F/1, F/3, F/5), two chef Market/Mystery basket (F/3), individual Contemporary dish (K/1-9, P/1-5), and “Student Skills” (S/1), Edible Cold Food (G), and Cold Food display (A-E) competitions.

For more information contact Chef Christopher Allen Tanner, CEC, CHE at 518-526-6427 or tannerca@sunysccc.edu