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