Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, American Culinary Federation’s Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges, American Culinary Federation’s Guide to Culinary Competitions is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.

About the Author

AMERICAN CULINARY FEDERATION (ACF) is a professional,not-for-profit organization for chefs and cooks. The mission of ACFis "to make a positive difference for culinarians througheducation, apprenticeship, and certification, while creating afraternal bond of respect and integrity among culinarianseverywhere."

EDWARD G. LEONARD, CMC, is Captain and Team Manager of the ACFCulinary Team USA. He is also the President of the AmericanCulinary Federation and Executive Chef at the Westchester CountryClub in Rye, New York.

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