2025 Great Culinary Classic
Schedule
Fri, 21 Mar, 2025 at 07:30 am
UTC-04:00Location
180 Euclid Ave, Cleveland, OH 44114-2203, United States | Cleveland, OH
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ACF CLEVELAND AKRON-CANTON CHAPTER2025 GREAT CULINARY CLASSIC
Cuyahoga Community College Hospitality Management Center
180 Euclid Ave, Cleveland, OH 44114
March 21st and 22nd, 2025
Mystery Basket
F-1 through F-5
FP-1
Contemporary Cuisine
KC-1 through KC-11
KP-1 & KP-2
Wildcard - Nutritional Cooking*
Cold Food
A-1 through A-4
B-1 through B-3
C-1 through C-5
D-1 through D-4
E-1 through E-4
Student Contemporary
SKC-1 through SKC-12
SKS-1
SKP-1 through SKP-3
SKW - Student Wildcard, Contemporary Vegetarian**
Student Cold Food
SA, SB, SC, SD
Ice Carving
HD, H-1, H-3 - Professional
SH-1 - Student
*Professional Wildcard Category – based on KC criteria.
Individual Professional
Contemporary Cooking
Competitors are required to prepare four portions of a finished entrée plate based on the category choice.
• The proteins must be fabricated in the kitchen and portioned for four servings.
• The entrée plate should have the appropriate accompaniments, garnishes, and sauces.
• The competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, 10 minutes for plate-up and 15 minutes for clean-up.
• Of the four portions, three are for the judges, and one is for display and critique.
Protein Choices for Wildcard Category
• 2 whole bone-in Cornish Game Hens–1-1½ pounds, both fabricated in the production window
• 1 whole bone-in Chicken–2½-3 pounds
• whole Flat or Round Fish (2 ½ to 4 pounds). Fish can be eviscerated and scaled, but the head must remain on when brought in.
• Vegetarian/Vegan based dish is also acceptable. When making a vegan/vegetarian dish, utilize whole forms of soy, legumes, and/or vegetables and no ultra-processed vegan foods such as alternative meats and cheeses.
General Guidelines for W Category
• Scoring will be done on the KC Hot Food Cooking Score Sheet. Recipe adherence and being within required nutritional guidelines will be graded on the 10 points for “Ingredient compatibility and nutritional balance”.
• Competitors must provide at least four judges packets that include: recipes, all ingredients and a complete diagram or a clear, close-up, color photograph of the signature dish. Packets are to be provided to judges on-site the day of the competition. Packets also must include the following nutritional information: total calories, total grams of protein/fat/carbohydrates, total grams of sodium, total grams of saturated fat, and total grams of sugar.
• Dish must harmonize with flavors highlighting nutritional balance and overall health and wellness.
• Each dish must include: a whole grain, lean protein, appropriate vegetables and sauce/condiments utilizing healthy cooking principles while delivering delicious flavors and food.
• The chef’s nutritional facts must be within these guidelines:
• Less than 900 calories, less than 700 mgs of sodium, less than 8 grams of saturated fats, less than 10 grams of sugar.
• Ingredients for the recipe are allowed to be pre-scaled and measured, however, no pre-mixing is allowed.
• No advance preparation or cooking is allowed.
• Cleaned and peeled mirepoix ingredients are acceptable. Chopped herbs, shallots and garlic are also acceptable.
• Vegetables can be peeled and sectioned but not shaped in any form. Leeks may be split for cleaning purposes. Salads may be cleaned and washed; beans may be pre-soaked.
• No finished soups or sauces are allowed. However, basic stocks may be brought in. No clarified consommés are allowed.
• The following ready-made dough may be brought in: bric, puff pastry, pizza dough and filo dough.
• All combinations of ingredients must be completed during the competitors allotted competition time.
• Competitors may also bring proteins pre-marinated, but will be required to demonstrate fabrication of protein and making of marinade during allotted time frame.
• Competitors are allowed to bring in only the whole and raw materials in the amounts stated in their recipes. However, judges may allow variances in amounts for products that require further preparation (whole fish, meats, etc.).
• Competitors must bring their own food, tools, cookware and china.
**Student Wildcard Category – based on SKC criteria.
Individual Student
W Category Options: Student portions are two finished plates versus four finished plates for professional chef entries.
• Competitors will prepare two (2) portions of a signature vegetarian entrée one would find on a fine dining restaurant menu. This is differentiated from a gastronomique menu, tasting menu, wine menu or other such multi-course menus in both portion size and concept. The entrée should be focused on nutritional balance highlighting plant-based foods with accompanying sauce(s) and/or relishes/condiments. The entrée should be balanced with starch, protein and vegetable as appropriate to maintain a good nutritional balance. This entrée should also utilize whole forms of soy, legumes, and/or vegetables and no ultra-processed vegan foods such as alternative meats and cheeses.
• Competitors have 15 minutes for set-up, 60 minutes to prepare and cook, 10 additional minutes for plating and 15 minutes for clean-up.
• Prepared items and products can be brought into the competition, but the process must be fully demonstrated during the kitchen production period as stated in the recipe packet.
• Of the two portions prepared, one is for judges’ tasting and one is for display/critique.
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Where is it happening?
180 Euclid Ave, Cleveland, OH 44114-2203, United StatesEvent Location & Nearby Stays:
