ACF Events - Competitor Information
November 26, 2013
Wake Tech Conference Center
9101 Fayetteville Road, Student Services Building, Top Floor
Raleigh, NC 27603
Registration Deadline: November 15, 2013
Thank you for entering the Culinary Salon. Please read this document carefully.
Schedule of Events:
7am – 9am: Set up
9am – 2pm: Judging
2pm - 5pm: Critiques
5pm – 6pm: Award ceremony
- Set-up for the competition is 7-9 am, Tuesday November 26, 2013.
- You may unload at the service elevator located at the back of the Student Services Building. Or, you may enter through the front of the building and use the regular elevators. A few carts will be available for transporting, but is recommended that each competitor carry their own items, so you are not delayed waiting for a cart.
- When you enter the loading dock, follow the directions of the guide there. Please do not block in other cars.
- As soon as you unload your car, you must move it. There are many people who need to access the loading dock! Better yet, have a designated driver who can move your vehicle as soon as your items are unloaded. Park in any unmarked parking space. You can re-enter through the regular building doors.
- Please check in with our volunteers. Each competitor is assigned a display space, according to professional or student, and per category. Volunteers will direct you to your table for set up. Staging tables are set up within the competition area.
- Be conscious of other competitors and their displays. We have had showpieces broken by people bumping into other tables.
- If you have family or friends with you during the set up time, they may not be in the competition area. They will be asked to move to another area to wait for you.
- It is recommended that a competitor have as much work done as possible for their entry prior to coming to Wake Tech. You will not have a kitchen available for any work. Our venue is a conference center.
- You should have a list of mise en place to take with you. For cakes, this may include buttercream, fondant, gum paste, extra decorations, or whatever you may need. For breads, this may involve a linen, platter or display piece, cutting board and serrated knife to cut bread, etc. For petits fours, you should have your platter/tile, extra serving plate for the judges, ruler to align petits fours, spray neutral glaze for any fruit or tarts, bowl to glaze them in, etc. If you are going to elevate your platter, you should have something under it ready to go. You may want to have an extra cloth to cover your table while you set up, to keep the display linen clean.
- Have a checklist of the order of things you need to do to set up your work. Here is a sample checklist for the chocolate students for setting up their showpieces; some of the points may apply to you as well.
- Attach main support piece to base, using spot-tempered chocolate and paper cone bag.
- Attach next largest "garnishes."
- Attach small finishing touches last.
- Make sure the showpiece is on a tile or platter, or it will make a mess of the tablecloth.
- As best as possible, showpiece should look good from all angles, not just the front.
- Look for flow and balance.
- Lastly, go over the whole piece lightly with a hot, damp rag, to remove fingerprints.
- Make sure sheet describing the showpiece is nearby, the one without your name, preferably in an 8x10 picture frame. The judges should only see your entry number, not a name or school affiliation.