C HOCOLATE
AND
C ULINARY
COMPETITION
W ELCOME TO OUR COMPETITIONS
Dear Educators and Students;
The Restaurant School at Walnut Hill College offers high Our goals for these competitions are: school juniors and seniors an opportunity to demonstrate • To encourage students to compete their skills in the kitchen and to earn a scholarship by • To provide a showcase for students participating in our Chocolate Competition and/or our to exhibit their talent and creative style Culinary Competition. Both competitions are held on a Saturday in the spring to allow parents to attend the • To inspire future chefs through example event. • To provide recognition of excellence through scholarships The agenda for the competition includes a welcome continental breakfast, a chef demonstration and an awards Please review the General Guidelines that pertain to both luncheon for participants, their parents and their instructor. competitions as well as the specific guidelines for each Scholarships will be awarded to the first, second and third competition. place winners in public high schools and in vocational/ technical high schools. The scholarships are Each participating high school may only send one student to be used within six months of the winning student’s representative to the competition(s). The registration high school graduation date and can only be applied form must be completed by the instructor and submitted toward tuition at The Restaurant School at Walnut Hill within the deadline date. All guidelines set forth in this College. In addition to the student scholarships, each first booklet must be strictly adhered to in order to qualify for place winning high school (public high school and a scholarship. If you have any additional questions, vocational high school) will receive a bonus of $500.00 please contact us at (215) 222-4200 extension 3011. to be used in their Family Consumer Science Department Thank you in advance for your interest and support of or Culinary/Baking program. our competitions. We are excited to present high school juniors and seniors with an opportunity to showcase their skills during our Chocolate Competition and our Culinary Competition. Our purpose is to make the competitions more feasible with regard to time and cost and to give the students the opportunity to learn from their experience.
1. C OMPETITION GUIDELINES
Both the Chocolate Competition and the Culinary with facility equipment – food processors, ovens, Competition are events in which the student competitors cook tops. They are not allowed to assist any student will prepare and present their food item to be critiqued competitor with his/her recipe in any way. They will and tasted. How well they execute their skills and how be introduced during the welcome breakfast. their food product is presented is also part of the overall They will be in their full culinary uniform with evaluation. name badge for easy recognition by the student • Dress Code: If you have a chef uniform, please competitors. wear it. If not, please wear long black pants with a • Student competitors will have two (2) hours white shirt. Chef hats will be available for those to complete their food product. who need them. • Students are required to plate 2 individual • Student competitors will be assigned a work space servings for the judges: one will be for tasting, in a kitchen; no instructors, parents or assistants are the other will be a showcase piece for display. allowed in the competition kitchens. Two individual plates must be provided by the • While all student competitors may be working in the student competitor. same kitchen, it is understood that they will all have • The food product made should demonstrate the access to the refrigerators, cook tops, ovens, sinks, student’s ability to follow a recipe, demonstrate cutting boards and other small appliances made the student’s preparation techniques and their available to them such as: food processors, mixers, creativity in presentation. pots, pans, baking sheets, and bowls. The general • NO ADVANCED PREPARATION is allowed; pantry items – spices, herbs, salt, pepper, are also (please see specific guidelines for each competition) made available to all student competitors. • No books or printed material allowed. • All student competitors must work in an organized • Assessment: the critique and scoring of all food manner, keeping work space clear and sanitary at all products will be performed by the judge(s) selected times to prevent cross-contamination. Frequent hand by The Restaurant School at Walnut Hill College. sanitizing is a must. Gloves will be made available Following the competition, the judge(s) will meet for students who wish to use them, however, gloves individually with each student competitor to review must be changed when coming in contact with their evaluation. different foods to prevent contamination. • All food products displayed must be appetizing, • Student competitors must bring their own tools: tastefully appealing to the eye with no over-elaborate knives, lighters, pastry equipment, spoons, ladles, or impractical garnish, must be proportioned spatulas, pastry bag and tips, decorating tools, properly (not over-sized for an individual serving), presentation plates (2) for tasting and for display. and display a mastery of basic skills. The food • Student competitors are responsible for their own product will also be evaluated for taste, correct ware washing. seasonings and a balance of favors. • Students from The Restaurant School at Walnut Hill College will be assigned to the kitchens to assist
The guidelines in this booklet have been adapted to reflect the standards used by professional culinary organizations. 2. C HOCOLATE COMPETITION
IN ADDITION TO THE GENERAL COMPETITION GUIDELINES THE STUDENT COMPETITORS WILL AGREE TO ABIDE BY THE FOLLOWING REGULATIONS:
Dress Code: If you have a chef uniform, please wear it. If not, please wear long black pants with a white shirt. Chef hats will be available for those who need them.
• Each student competitor will be provided with an apron and 2 side towels. Aprons are not to be used as hand wipes nor are the side towels to be used to wipe the work space area as well as their equipment. Work space area must be well organized and kept free of excess clutter.
• All student competitors will bake a chocolate cake using The Restaurant School at Walnut Hill College chocolate cake recipe provide in this booklet and on our website. No exceptions.
• One master cake - from which 2 slices will be cut from for presentation and tasting.
• The cake must be baked ahead of time and brought to the college on the day of the competition. No Advanced Preparation is allowed other than baking the chocolate cake.
• No individual cakes, cupcakes or desserts.
• The chocolate cake may be any shape- rectangular, square, round, tube, or layers. Avoid seasonal shapes, holiday or novelty shapes (ex. Teddy Bear cakes) - no cupcakes.
• No fondant may be used.
• All student competitors must provide their own necessary tools and ALL INGREDIENTS required for fabrication of their filling, frosting, decoration and garnish. The only pre-done product allowed will be unshaped marzipan.
• Decorations can not be brought in, only the raw materials and the tools necessary for making them are allowed: for example, marzipan, chocolate, sugar for the frosting, the filling or the decoration.
• Student competitors will be asked to plate 2 individual portions of their completed master cake on 2 separate dessert dishes, complete with garnish. One plate will be for critique and tasting; the other will be for display. Student competitors are responsible for bringing the 2 dessert service plates.
• Student competitors will demonstrate their skills in decorating, finish work and presentation. The cake is to be decorated for a festive occasion reflective of the student competitor’s personal choice.
• Student competitors will have two (2) hours in which to complete their finished product for the judges to critique and taste.
3. C ULINARY COMPETITION
IN ADDITION TO THE GENERAL COMPETITION GUIDELINES THE STUDENT COMPETITORS WILL AGREE TO ABIDE BY THE FOLLOWING REGULATIONS:
Dress Code: If you have a chef uniform, please wear it. If not, please wear long black pants with a white shirt. Chef hats will be available for those who need them. • Student competitors are required to provide their own tools, knives, lighter, spatulas, ladles, graters, peelers and any other small tools they may desire. • No food products may be brought into the competition. • Student competitors will have an assigned workspace in the kitchen and are expected to work in an organized and timely fashion, abiding by sanitation guidelines. • Each student competitor will be provided with an apron and 2 side towels. Aprons are not to be used as hand wipes nor are the side towels to be used to wipe the work space area as well as their equipment. Work space area must be well organized and kept free of excess clutter. • Progression of Competition: 1. Knife cuts 2. Mise en place Chicken Dijonnaise 3. Turnout two (2) hours, 10 Minute window for turnout • Knife skills: each student competitor will be given several raw carrots and asked to demonstrate 2 distinct knife cuts of 1 cup of each: 1. Julienne 2. Small dice • Each student competitor will be given a recipe presented on a printed sheet from The Restaurant School at Walnut Hill College plus a knife cut sheet at the start of the competition along with a bin with their ingredients, to include 1 boneless chicken breast, cut in half size portion, and a variety of vegetables. • Student competitors are required to make the chicken recipe as printed. • One (1) side dish (starch or vegetable) is required to accompany the chicken entrée. Students will be required to create a vegetable or starch side dish without the use of a printed recipe; competitors will be judged on their level of creativity and skill level in preparing this side dish. A variety of seasonal vegetables will be provided for each student. • Plate presentation: plate styling will be left to the discretion of the student competitor. • All pantry items- spices, herbs, onions, potatoes, stock, oils, etc, are available to all student competitors. • Student competitors will have access to refrigerators, pots, pan, cook tops and ovens. • Student competitors are required to bring 2 presentation dishes for their entrée. One individual serving for each dish. One for critique and tasting and one for display. • Student competitors will have two (2) hours in which to complete their 2 plated entrée portions and knife cuts. One plate will be for critique and tasting; the other will be for display. • Hot food may not be presented more than 10 minutes prior to turnout time. 4. S CORING AND JUDGING COMPONENTS
GENERAL GUIDELINES FOR ADDITIONAL GUIDELINES FOR COMPETITORS AND JUDGES THE CHOCOLATE COMPETITION
• Competitors must follow the exact recipe given Judges will be looking at the following criteria: for the Chocolate Competition and the exact recipe • Cleanly applied icings and glazes of the correct given for the Culinary Competition. There are no thickness and proper shine exceptions in either competition. • All chocolate work should be at the proper • Unnecessary ingredients should be avoided and temperature practical cooking methods should be applied. • All piping work should be thin and delicate and • Dressing the rim of the display plate results in demonstrate the skill level of the competitor an unacceptable appearance. • Smudges and fingerprints on chocolate work must • Plate arrangement and decoration should be be avoided practical and appealing. • All competitors will be able to finish their cake in • Plated individual servings must be proportional to the time allowed and it is at the judges discretion to the dish itself. Oversized portions are unacceptable determine if points will be taken off the final score. • Proper color, presentation and flavor combination is a must.
• Punctual presentation; competitors must finish their display item within the given time frame ADDITIONAL GUIDELINES FOR for the competition. Lateness will result in a THE CULINARY COMPETITION deduction of points. Judges will be looking at the following criteria: • Competitors should avoid using inedible materials, • Execution of skills in preparing the chicken entrée plastic ornaments, flowers etc. • Level of skill demonstrated in preparing the sauce • Avoid overdressing or decorating the presentation table. • Level of skill in preparing 1 vegetable side dish (starch or vegetable) • China, ceramic, porcelain dinner/dessert plates or Earthenware (oven proof for Culinary Competition) • knife cuts: demonstrated 2 different cuts using are recommended as serving pieces. Avoid plastic raw carrots 1 cup of each cut ware. • Hot foods may not be plated prior to 10 minutes • Dress Code: Competitors must be in chef uniform - turnout window is 10 minutes or black pants and white shirt with apron. Closed • The student will be responsible for their own ware toed shoes are required. washing. May come back to do minor clean up after • Competitors must abide by sanitation and food dish or cake has been turned out. handling regulations.
5. C HOCOLATE COMPETITION SCORE SHEET
COMPETITOR
JUDGE
CRITERIA MAX PTS ACTUAL POINTS
1. Sanitation / food handling 5 2. Mise en Place / organization 10 3. Cooking Techniques 10 4. Proper Execution 10 5. Timing / Work Flow 5 TOTAL: 40
1. Frosting / Glaze / topping 10 2. Creativity 10 3. Serving Method and Portion Size 5 4. Fillings / Decorative work 10 5. Cake texture 10 6. Taste / Balance of flavors 10 7. Plate Presentation / Overall Impression 5 TOTAL: 60
TOTAL COMBINED SCORE: / 100 POINTS
6. C ULINARY COMPETITION SCORE SHEET
COMPETITOR
JUDGE
CRITERIA MAX PTS ACTUAL POINTS
1. Sanitation / food handling 5 2. Mise en Place / organization 10 3. Cooking Techniques 10 4. Proper Execution 10 5. Timing / Work Flow 5 TOTAL: 40
1. 2 knife skills demonstrated 10 2. Creativity 10 3. Serving Method and Portion Size 5 4. Side dish (starch or vegetable) 10 5. Taste / Balance of flavors 10 6. Proper use of ingredients 10 7. Plate Presentation / Overall Impression 5 TOTAL: 60
TOTAL COMBINED SCORE: / 100 POINTS
7. C HOCOLATE CAKE
INGREDIENTS PREPARATION
2 cups buttermilk Spray the cake pans with non-stick spray. Preheat the oven to 375 degrees. 2 large eggs NOTE: Follow the directions EXACTLY. 2 cups sugar Do not deviate. Use a hand whisk to mix.
2-1/2 cups all purpose flour 1. Mix the buttermilk, sugar and the eggs together briefly to breakup the eggs and 1-3/4 teaspoons of baking soda blend.
1/2 cup cocoa powder 2. Sift together the flour, salt, baking soda, and the cocoa powder. Mix into the liquid 1/2 teaspoon of salt until combined. DO NOT OVER MIX.
4 tablespoons unsalted butter, 3. Stir in the melted butter. melted 4. Bake at 375 degrees until the cake springs back or a toothpick inserted into the cake comes out clean.
8. C HICKEN DIJONNAISE
INGREDIENTS PREPARATION
2 tbsp. butter 1. Heat butter and oil in sauté pan over medium heat. Add chicken and onions; cook for 12 1 tsp. olive oil minutes. Turn chicken and do not let onions burn. 1 large whole skinless and boneless chicken breast, 2. When chicken is cooked, remove from pan, split in half and keep warm.
3 green onions, chopped 3. Add stock to pan and cook for 2 minutes over 1/4 inch high heat.
1/2 cup chicken stock 4. Stir in supreme Sauce and tarragon.
1 cup Supreme Sauce 5. Adjust seasoning and allow to simmer 4 minutes. 1 tsp. chopped fresh tarragon 6. Stir in mustard, return chicken to pan, 1 tsp. Dijon mustard and simmer for 3 minutes over low heat.
Salt and Pepper to taste 7. Serve. Plating and presentation style is an individual component and an excellent opportunity to make visual impressions.
YIELD 2 portions
PREP & COOKING TIME 40 minutes 9. S AUCE SUPREME
INGREDIENTS PREPARATION
3 tbsp. butter 1. Heat butter in saucepan over medium heat. Add flour and mix well; cook for 1 minute. 3 tbsp. all-purpose flour 2. Whisk in chicken stock, season, and cook for 2 cups chicken stock 12 minutes over low heat. Stir occasionally during cooking. 1/2 cup heavy cream 3. Strain sauce 1 tbsp. chopped parsley 4. Whisk in heavy cream Salt and Pepper to taste 5. Stir in Parsley
6. Adjust seasoning and consistency
YIELD 2-1/2 cups
PREP & COOKING TIME 20 minutes 10. C HOCOLATE /C ULINARY COMPETITION REGISTRATION
Please complete the following registration form and return no later than three weeks prior to competition.
Instructor’s Name:
High School:
High School Address:
City: State: Zip:
Phone: Email Address:
Participant’s Name:
Participant’s Address:
City: State: Zip:
Participant’s Phone: Email Address:
Do you attend a vocational technical high school? ❏ Yes (Name of School) ❏ No
What academic year are you currently in? ❏ Junior ❏ Senior
Which competition will you be competing in? ❏ Chocolate ❏ Culinary
If you have any questions, please contact: 215-222-4200 ext. 3011
The Restaurant School at Walnut Hill College • 4207 Walnut Street • Philadelphia, PA 19104
The Restaurant School at Walnut Hill College 4207 Walnut Street • Philadelphia, PA 19104
Nov. 2014