2018 CONTEST RULES. All entries will be reviewed, but if chosen as a finalist only one team per facility will be selected to compete.

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Stephany Boyd
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1 ELIGIBILITY The AHF Culinary Competition is open to all AHF operator members regularly employed at their facility. Members/member facilities of the Culinary Competition Planning Committee are not eligible to compete. The team can consist of any two of the following members: Student/Facility Intern Chef Director or Manager Sr. Leader and/or Staff of Dietitian Team Sr. Leader and/or Staff of Foodservice Team ENTRIES All entries will be reviewed, but if chosen as a finalist only one team per facility will be selected to compete. Each entry must include: Culinary Competition Registration Form - ONLINE Original recipes for entrée, side dishes and sauces Raw Food Cost for one finished plate Nutritional Analysis List of cookware and/or appliances that contestants team will bring on-site. (Please see list of equipment that AHF will provide on pages 3 and 4.) Bio for each contestant (maximum of 150 words each), summarizing each contestant s career highlights leading to the Culinary Competition event Contestants team photo (JPEG / 300 DPI format) Color photo of finished plate (JPEG / 300 DPI format) NEW TO 2018: There are no mandatory ingredients. However, we require that each original recipe follow the following nutritional and cost guidelines. Recipe should be appropriate to serve in the team s operation; for patient feeding. The raw food cost is not to exceed $8.00 per plate. This includes entrée, side dishes, sauces and garnish. The entrée recipe with side dishes and sauces must be within the following nutritional guidelines, and a nutritional analysis verifying the following must accompany the recipe submission. Maximum of 700 calories Less than 23 grams of fat (maximum of 30% of total calories) Less than 750 mg of sodium Recipe entrées will be reviewed by the Culinary Competition Planning Committee, who will select the top five finalist recipes based on the following criteria: 1. Use of Textures/Color 2. Originality 3. Plate presentation

2 PAGE 2 PRELIMINARY PROCEDURES All recipe ingredients are the responsibility of the contestant. All ingredients will be reviewed and only those ingredients listed on the contestant s recipe will be allowed for use. All ingredients must arrive in a raw/unprepared state. No prepared foods will be allowed in the prep kitchen, with the exception of commercially prepared sauces, bases or spices. Each contestant will be allowed up to one hour of organization time the day before the competition. Team members will be the only people allowed in the prep area. No advance preparation, measuring or cooking is allowed during the organization period. Vegetables and salads may be cleaned and washed but not cut or shaped in any form. Contestants must provide their own knives, additional cookware and/or appliances. A list of cookware and/or appliances (max 120v/appliance) being brought must be provided with the initial application. Blow torches are allowed. Kitchen storage and refrigeration space will be available. COMPETITION Each finalist will receive the following: One Travel Scholarship up to $750. Covers expenses for airfare (original flight and taxes/fees only) or mileage (based on IRS rate), ground transportation and conference hotel room and tax only up to $750. Only one scholarship per person. Complimentary registration to the conference. All finalists are required to attend a pre-competition briefing the day before the competition. As representatives of AHF, all finalists agree to conduct themselves in a professional manner before, during and after the competition. Any violation of this code of conduct may result in the dismissal and disqualification of the team from the competition or award title. The decision of the Culinary Competition Planning Committee Chair and AHF President is final. ATTIRE: Finalist contestants must wear a professional chef s coat (provided by AHF), chef hat (provided by AHF), black (or black and white checkered) pants and foodservice safety shoes. Athletic shoes are not allowed. Each contestant must prepare six portions of an original recipe, with entrée, side dishes and sauces to balance the plate. All portions must be presented on a plain white round plate supplied by AHF. Each of the judges will be presented with their own plate for judging purposes. Before the competition, the finalists will be given a mystery ingredient that must be incorporated into their dish. The Culinary Competition Planning Committee will select the ingredient. The originality and creative use of the mystery item will account for five points during judging. Contestants will have a total of 75 minutes to compete and create plates for the

3 PAGE 3 judging panel. The finished plates will NOT be presented to the judges until the conclusion of the team s 75 minute period. If the plate is NOT complete, it will still be pulled and presented to the judges as is. After the contestants have presented their plates to the judges, they will have the opportunity to create an additional plate for display purposes only for audience observation. A comprehensive equipment list of available equipment will be provided to each team when available Competitors may bring additional cookware and appliances (such as food processors or immersion blenders, max 120v/appliance) to assist in the preparation of the recipe during the competition time. A list of additional cookware and/or appliances must be submitted with the initial entry submission. In all cases, if a competitor brings any type of additional cookware and/or appliance, the Culinary Competition Planning Committee must approve its use in advance of the competition and must be listed in the original submission. Volunteers will help deliver plates to the judges. No other assistance is allowed. Competition times will be staggered in seven minute increments. Start times will be randomly assigned.

4 PAGE 4 APPROVED RECIPE FORMAT Final recipes should be proofed and formatted before submitting. Each recipe should be submitted using the below format. Recipe submissions should be written based on 6 portions. Recipe Name: Recipe Description: Team Member #1 Name and Title: Team Member #2 Name and Title: Operation Name: Full Recipe: Prep Time: Cook Time: Yield*: SAMPLE RECIPE FORMAT Component 1 Name 2 tsp. No Salt Sodium-Free Salt 1 tsp. Garlic Powder METHOD OF PREPARATION: In a bowl, combine all ingredients until evenly mixed. Component 2 Name 1 batch Spaetzle Dumplings 2 oz. Bacon slices METHOD OF PREPARATION: Place the bacon in a large deep skillet on medium-high heat. Fry until the bacon is browned and crisp, turning as needed. Remove from pan and set aside. Instructions on How To Plate and Serve: 1. 2.

5 PAGE 5 JUDGING The judging panel will be made up of three to five industry experts. They will be using a 100-point scale, as follows: ORGANIZATION: Maximum of 15 points Cleanliness, organization / work flow, sanitation / HACCP, time management, general preparation management and team work CULINARY SKILLS: Maximum of 35 points Knife skills, cooking techniques, proper use of equipment, recipe compliance and proper food handling TASTE & PRESENTATION: Maximum of 45 points Originality / ingredient compatibility / use of color, consistent portion size / plating technique / garnishing, product doneness / texture, taste / seasoning and overall appeal MYSTERY INGREDIENT: Maximum of 5 points Originality and creative use of mystery item The decisions of the judges are final. PRIZES First, second and third place AHF prizes will be awarded based on total points: FIRST PLACE: Engraved Plates, Sets of knives and AHF Culinary Competition Gold Medals SECOND PLACE: AHF Culinary Competition Silver Medals; 2 - $200 Gift Cards THIRD PLACE: AHF Culinary Competition Bronze Medals; 2 - $100 Gift Cards All contestants will receive a certificate of recognition for their demonstrated culinary talent and creativity. Awards will be presented during the conference. All winners will be announced on the AHF website, through press releases and featured in S.O. Connected. DEADLINES All entries must be received at the AHF office by May 1, Please entries to culinary@healthcarefoodservice.org. Finalists will be selected by end of May. The Culinary Competition will be held on August 22, 2018, during the 2018 AHF Annual Conference which will take place at the Hyatt Regency Minneapolis, MN.

6 PAGE 6 OTHER All recipes entered into the Culinary Competition become the property of AHF. By entering, contestants grant permission to AHF and the Culinary Competition sponsors to publish and/or use in any way the materials submitted, including the recipes, names and photos of the competitors. Permission to use copyrighted materials, symbols, etc., must be verified with a copy of the permission from the copyright owner. AHF, the Culinary Competition nor sponsors shall be liable or responsible for personal, healthcare institution or company equipment that is lost, stolen or broken.

SOUTH AUSTRALIA SECONDARY SCHOOLS CULINARY CHALLENGE PROUDLY PRESENTED BY COMPETITION DAY. Monday 27th June. Regency International Centre

SOUTH AUSTRALIA SECONDARY SCHOOLS CULINARY CHALLENGE 2016 PROUDLY PRESENTED BY COMPETITION DAY Monday 27th June Regency International Centre Secondary Schools Competition 27 th June 2016 Each year the