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- DescriptionEndorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, American Culinary Federation's Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges, American Culinary Federation's Guide to Culinary Competitions is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.
- Author BiographyAMERICAN CULINARY FEDERATION (ACF) is a professional, not-for-profit organization for chefs and cooks. The mission of ACF is to make a positive difference for culinarians through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere. EDWARD G. LEONARD, CMC, is Captain and Team Manager of the ACF Culinary Team USA. He is also the President of the American Culinary Federation and Executive Chef at the Westchester Country Club in Rye, New York.
- Author(s)Edward C. Leonard,The American Culinary Federation
- PublisherJohn Wiley and Sons Ltd
- Date of Publication18/10/2005
- SubjectFood & Drink: General
- Place of PublicationNew York
- Country of PublicationUnited States
- ImprintJohn Wiley & Sons Inc
- Content NoteIllustrations (some col.)
- Weight403 g
- Width191 mm
- Height236 mm
- Spine13 mm
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