Competitor Information - Wake Technical Community College

ACF Culinary Salon, Monday, April 29, 2013
Information for Competitors
Roland Schaeffer, CEC, AAC, HOF
Raimund Hofmeister, CMC, AAC
Brian Campbell, CEC, CCE
Gunther Heiland, CMPC, AAC
Noble L Masi, CEPC, CMB, AAC, HOF
Elena Clement, CEPC
This ACF Culinary Salon is part of a two‐day Culinary Arts Showcase sponsored by Wake Tech Community
College. US Foodservice is the main sponsor for the Culinary Arts Showcase, and this event is held in
conjunction with the US Foodservice Food Show. The Showcase is open to the public on Tuesday, April 30,
4‐7pm, and involves the ACF displays, food tastings from area restaurant vendors, a live cake challenge,
and many more foodie events. Competitors will get in free, but any other guests will be asked to buy a
ticket for $10, which includes admission and 5 food coupons.
Schedule of Events for Monday, April 29, 2013
7:00 AM – 9:00 AM: Venue access and set up
9:00 AM – 2:00 PM: Judging
2:00 PM – 6:00 PM: Critiques
6:00 PM: Awards
1. Displays must remain until 7:00 pm, Tuesday, April 30, 2013.
2. Cash prizes will be awarded for the top professional scores: $750 first place, $500 second place,
$250 third place, and $100 each for 4 th – 10 th place. Top student scores: $500 first place, $250
second place, $100 third place, and $50 each for 4 th – 10 th place.
3. Professional competitor tables will be separate from student competitors. The tables will be
sectioned by category, with a number corresponding to each entry. Tables will be covered with
basic white linens. You may bring additional tablecloths. Each competitor will be given 4 feet of
table space.
4. Set up time is 7 am – 9 am. At that point we will ask competitors to leave the floor. Judging is
from 9:00 am – 2 pm. Critiques begin around 2 pm, but possibly earlier if the judging finishes
earlier. All participants should be on hand for critiques, around 1:30 pm. If you cannot stay, any
medals and certificates will be mailed in the following weeks.
5. It will help to have two signs for your entry. You should provide appropriate signage/menu
describing your work for the judging, without your name or any other identifying information.
Once the judges have critiqued your work, please do provide signage/menu with your name.
6. You may store pans for transporting items home under the tables.
7. Your display needs to remain until 7:00 pm the following day, Tuesday, April 30, so your items
are on display for our Culinary Arts Showcase event, which is open to the public and is during the
US Foodservice Food Show. Please contact the show chair if it is a problem for you to leave your
display up until this time.
8. Your chef jacket and work ID badge should gain you access to the US Foodservice Food Show on
Tuesday.

9. Early Monday morning, the only outside doors that will be open are the ones on McDowell Street
near Cabarrus Street, under the Shimmer Tree.
10. Please bring your own heavy duty extension cords for use in setting up. No 2‐prong zip cords are
allowed.
11. Maximum cylinder size for propane is 2 lb.
12. Look professional. Wear your best chef jacket during critiques and the reception. You must wear
your full uniform when you set up. You only need to wear a chef jacket for the rest of the day.
13. It may be helpful to place something under platters, cakes, or showpieces, to allow you to get
your fingers out without messing up your work: a small stack of cake circles taped together,
“feet” under showpieces, etc.
14. Please carpool when you come back for the critiques – fewer cars means more opportunities for
parking spaces.
15. The brief award ceremony will be around 6 pm. Medals and certificates will be given out at this
time.
16. Parking is scarce. After unloading in the morning, you should be able to find street parking;
ticketing doesn’t begin until 8‐8:30 am. Your car should be okay until 10 am. In the afternoon,
some of the decks may be open, but many of them are for monthly accounts. Parking
information will be available closer to the competition date.
17. Contact information:
Caralyn House, Show Chair
Work 919‐866‐5991
Cell 919‐522‐4247
cmhouse@waketech.edu
Patty Robinson
Wake Tech Event Planner
plrobinson@waketech.edu
919‐866‐5272