F-4 Competitors will be on Saturday March 25th
KC, KP, SP & SK Competitors will be on Sunday March 26th

Cold Food (A,B,C,D,E) categories can be scheduled either day

Payments are final and non-refundable
All applications must be received by March 11th 2023

Professional Categories

Cold food
A-1 – Buffet Platter of Meat, Beef, Veal, Lamb, or Pork
A-2 – Buffet Platter of Fish and/or Shellfish
A-3 -Buffet Platter of Poultry
A-4 – Buffet Platter of Game
A-5 – Cold Hors d’oeuvres
A-6 – Finger Foods
B-1 – Cold Appetizer Plates
B-2 – Hot Appetizer Plates
B-3 – Five Course Menu Gastronomique
B-4 – Four Course Lacto-Ovo Vegetarian
C-1 – Buffet Platter of fancy cookies, Chocolates or Petit four
C-2 – Hot or Cold Plated Desserts
C-3 – Decorated or Sculpted Celebration Cake
C-4 – Wedding Cake
C-5 – Assorted Bread Display
D-1 – Showpiece Vegetable/Fruit
D-2 – Showpiece Tallow and Salt

Live Showpiece
E-1 – Fruit/Vegetable Carving, Mystery Basket
E-2 – Cake Decorating
E-3 – Decorative Centerpiece
E-4 – Sugar Centerpiece

Hot Food
F-4 – Mystery Basket, Individual, 4 Courses

Practical and Contemporary Hot Food
KC – Contemporary Cooking
KP-1 – Hot/Warm Dessert
KP-2 – Composed Cold Dessert

Student Categories

Cold food
SA – Student Cookery
SB – Student Cookery
SC – Student Pastry/confections
SD – Student Culinary Art (showpieces)

Practical and Contemporary Hot Food
SK-1 – Student Game Hen, Chicken or Duck
SK-2 – Student Bone-in Pork Loin
SK-3 – Student Bone-in Veal Loin or Rack
SK-4 – Student Bone-in Lamb Loin or Rack
SK-5 – Student Game Birds
SK-6 – Student Bone-in Game
SK-7 – Student Whole Rabbit
SK-8 – Student Live Lobster
SK-9 – Student Fish

Practical and Contemporary Patisserie
SP-1 – Student Hot/Warm Dessert
SP-2 – Student Composed Cold Dessert