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Monte Dolce Spring Classic
Registration Form
April 20 and 21, 2024
Cost for the Student ($50) and Professional ($100)
F4 Mystery Basket Professional ($250)
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*Please note if you plan on competing in more than one competition you must register and pay for each competition.
*You will be considered registered for competition only after a registration form is submitted and payment is received. Please note it is necessary to follow all steps to make sure payment is submitted and confirmed using the PayPal links displayed on registration confirmation.
Please select the following competition(s) you will be competing in:
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For Professionals
Saturday, April 20, 2024
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Professional Culinary / Display
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A-3: Poultry - Cold Platter
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A-4: Four varieties of finger foods with six portions of each - two hot, two cold all presented cold
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B-1: Six different appetizer plates - 3 cold and 3 hot, all presented cold
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B-2: Five course menu prepared for one person - prepaed hat and presented cold
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B-3: One Lacto-ovo vegetarian four course menu for one including dessert
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Professional Pastry / Display
*New Update: All competitors are required to display their choice of two items in category c.*
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C-1: Buffet Platter of Fancy Cookies, Chocolates or petit fours
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C-2: Four different individual hot or cold plated desserts
(Displayed Cold)
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C-3: Decorated or Sculpted Celebration Cake
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C-5: Assorted Bread Display
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D-1: Fruit / Vegetable Carving
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D-2: Tallow and Saltillage
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D-4: Chocolate, Cooked Sugar, Pastillage & Marzipan
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Professional Ice Carving – Live Action
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H-D: One Block prepared prior and set up for display
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H-1: Single Block individual buffet (moved to display table) One hour
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H-2: Three Blocks two member team buffet (moved to display table) Two Hours
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H-3: Single Block individual freestyle (judged at carving location) One hour
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Mystery Basket: Professional, Individual
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F-4: Mystery Basket
2 primary proteins (one of which is seafood) and three supplementary proteins, four to five vegetables, two fruits, one starch and/or grain, plus 4 other miscellaneous items
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For Students
Saturday, April 20, 2024
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Student Culinary / Display
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SA-1: Cold platter of meat, beef, veal, lamb or pork
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SA-2: Cold platter of fish and/or shellfish
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SA-3: Cold platter of poultry
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SA-4: Cold platter of game
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SA-5: One cold hors d'oeuvres selection with a minimum of four varieties, served with appropriate sauces and garnishes
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SA-6: Four varieties of tapas or finger foods, hot or cold, or combination of hot and cold - must be presented cold
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SB-1: Three different cold appetizer plates
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SB-2: Three different hot appetizer plates, presented cold
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SB-3: One five-course menu gastronomique for one person
prepared hot and presented cold, comprising one appetizers, one consommé, one salad, one entrée, and one dessert, all within proper tasting portions and contemporary presentations
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SB-4: Three different main plates
each displaying one of the following cooking methods : sauteing, roasting, braising, and grilling.
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Student Pastry / Display
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SC-1: Single Tier Decorated or Sculpted Celebration Cake
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SC-2: Buffet Platter of Fancy Cookies, Chocolates or petit fours
(four varieties, six portions)
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SC-3: Three different individual hot or cold plated desserts
(Displayed Cold)
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S-D: Showpiece, Student, Individual
Acceptable Mediums are Ice, Fruit / Vegetable Carving, Tallow and Saltillage Bread Dough, Chocolate, Cooked Sugar, Pastillage & Marzipan
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Student Ice Carving – Live Action
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S-D: Showpiece using Ice – made prior and set up for display
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SH-1: Single Block Individual Freestyle –Three Hours
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SH-2: Two man team, three Blocks Individual Freestyle – Three Hours
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SH-3: Three Man Team Freestyle, Five Blocks – Three Hours
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For Professionals
Sunday, April 21, 2024
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Professional Competitions
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(KC) Contemporary - Hot Food
Competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, 10 minutes for plate-up and 15 minutes for clean-up.
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(KP) 1 Contemporary Patisserie - Hot Warm Plated
Competitors have 15 minutes for set-up, 60 minutes to cook, 10 additional minutes for plating, and 15 minutes for clean-up.
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(KP) 2 Contemporary Patisserie - Cold Plated
Competitors have 15 minutes for set-up, 90 minutes to cook,10 additional minutes for plating, and 15 minutes for clean-up.
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For Students
Sunday, April 21, 2024
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American Culinary Federation Salon Competition Agreement Guidelines
You must check and agree to each box.
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As the Undersigned Competitor, I agree to comply with the American Culinary Federation (“ACF”) Competition Manual, and with all applicable ACF Policies and Procedures.
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By entering this competition, I hereby agree to release, discharge, and hold harmless ACF, its officers, directors, members, agents, and employees, from any claims, losses, and damages arising out of my participation in this competition and related publicity.
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*Please note if you plan on competing in more than one competition you must register and pay for each competition.
*You will be considered registered for competition only after a registration form is submitted and payment is received. Please note it is necessary to follow all steps to make sure payment is submitted and confirmed using the PayPal links displayed on registration confirmation.
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