Busy week… one more ACF competition
It was my fifth participation to that competition and the level and quality of the food and show pieces displayed is better every time. I decided to make it much easier this time, just a small pastillage piece with few touch of pulled and blown sugar. Just had to put it in a box, drove to the show and put it on the table.
Out 45 to 50 competitors, we where 16 from the school (students, alumni, instructor) and we did well. We took some of the best place and medals money also for some of us...
But I have to say that I disagree with the judges on some of the medals/grades they gave to the competitors, maybe one day the ACF will understand that pastry need to be judged by pastry chef and cuisine by chefs …..
For the one who disagree, this is a good example, I’m ACE (approved certification evaluator) I can judge/ evaluate ACF certification, baking or cooking… If you had a chance to see me cook something I can see you laughing behind your computer screen ….but on the other side after 24 years as pastry chef I think I do a good job judging pastry certification.
Enjoy the pictures
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