|By Tothmic (Tothmic) on Thursday, January 24, 2002 - 01:01 pm: Edit|
I held our school's SKILLS-USA culinary competition several weeks ago and one of my judges suggested we hold a Friendly competition among some local professional Chefs so the students could see how a Professional would approach a "mystery" basket scenario and the dishes that could be developed. The students would be observers during the competition and the judges. What I'm wondering is: I have a two hour time block and I was looking at the ACF competition manual at Category "B". Preparing "1 lunch menu for 1 person, consisting of 3 courses, prepared hot and (displayed cold?) as individual servings, including 1 dessert preparation." is this enough for a professional in a two hour time limit? or should I add another component? I want the competition to be somewhat challenging.
|By Corey (Corey) on Thursday, January 24, 2002 - 05:14 pm: Edit|
We had the Iron Chef competition out here last month, now that is fun to watch.