CHEF Gus Gianopoulos
York County School of Technology
2179 South Queen St.
York, PA 17402
717.741.0820 ext.6031
January 2018
PURPOSE: To evaluate each contestant’s preparation for employment and recognize outstanding students for excellence in (Culinary Arts)
CLOTHING: Chef Pants, White Chef Coat, White Apron, Chef Hat (paper or cloth), Appropriate Kitchen Shoes, White Chef Scarf (optional)…
( all chef wear clothing will not have school name or contestants name visible)
EQUIPMENT AND MATERIALS:
Equipment List
January 2018
Basic knife kit – French knife, boning knife, paring knife, peeler and steel – additional knives will not be accepted.
Small wares
2 – 10” frying/sauté pan
2 - ½ sheet pan
2 – 2 quart sauce pans
2 – medium sized stainless steel bowls
2 – tongs
1 – rubber spatula
1 – wire whisk
1 – wooden spoon
1 – spatula, metal
1 – pastry blender
Hot pads
Kitchen towels
To ensure all competitors are given the same opportunity only the listed supplies will be accepted.
Supplied by YCST.
All sanitation and cleaning items as needed
Color coordinated cutting boards
Measuring items needed
Parchment paper, foil as needed
Various size ingredient pans as needed
All competitors are expected to clean all areas used including supplied items.
SCOPE OF CONTEST:Culinary
Challenges contestants to meet production and quality standards expected by industry. Students must demonstrate cooking production skills. They must deliver a quality, salable product while working efficiently and under job-like conditions.
Competition:Student contestants will have 15 minutes to review materials and familiarize with the kitchen and supplies, 2:30 minutes to produce menu items provided, 15 minutes to plate and present to judges for a total of 3 hours.
Emulsified Dressing
Protein
Starch
Vegetable
Baking Component
EQUIPMENT AND MATERIALS: The contestants will be required to provide the following: Knife kit, (French knife, boning knife, paring knife, and peeler) hand towels, thermometer. All major cooking equipment will be supplied. All menu items will be available. Each contestant will have a bus bin numbered to correspond with table with most food items needed. Protein item will be separate to prevent cross contamination. Stock will be warm in a community pot. Any dry goods will be available in a separate area.
Competition:
All contestants will be provided a clip board with all necessary information needed for competition.
Each contestant will be assigned a number for judging purposes.
This will include recipes and guidelines for production. Directions will be limited with students using their own judgement on cooking, seasoning and plating.
Cell phones are not permitted at all during the competition. Any observed use of a phone will result in disqualification of contestant.
Student competitors will have time to review menu and familiarize themselves with the kitchen area.
At this time any questions will be answered as much as possible.
No discussion between competitors is permitted. Any questions for judges will be limited to procedural or location of items only.
Competitors are responsible for cleaning and sanitizing before, during and after all necessary work is completed.
Cleanup includes not only their own equipment but also any equipment used from the host school.
Evaluation: Competitors will be evaluated on the following:
Safety and sanitation before, during and after
Professional dress and conduct
Miseen place
Knife skills in all aspects of production
Cooking methods
Plating, flavor, color and consistency of food items
Serving temperature