Alberta Chef Educators 2008 Culinary Art and Baking Competition

The host for 2008 will be Chef Educator Hal Buechner at Grande Prairie Composite High School.

The date will be Saturday March 8th.

The competition is open to students who are taught by members of Alberta Chef Educators Association.

The students will prepare and present a three course meal in a designated time.

The following menu format has been choosen:

An Ovo / Lacto Hot or Cold Hors Doeuvre

Entree: Chicken Cordon Blue, to be presented as desired by student.

A variety of at least 2 vegetables one to be cut batonnet one to be braised.

Starch/s of choice to be selected from Pasta, Converted white rice, Barley, Potato.

Dessert: Composed of Choux Pastry.

Results:

Culinary Art:Gold

All items will be served on white china to be supplied.

Students will be working on domestic electric stoves and ovens with 4 burner rings.

Baking Competition Proposed items:

The student will prepare the following items

Yeast Bread of choice one loaf

Dinner Buns 12 in three styles

Choux paste, 12 Pastries in three styles

A 2 layer sponge cake, the cake will be sandwiched, iced and decorated with 3 flowers and an inscription reading "Welcome to Grande Prairie."

Par stock list Baking as of November 2nd 2007:

White chocalate, Dark choclate, Milk chocolate, Whipping cream, Riches whip topping, Strawberries, Blueberries, Raspberry preserve, Strawberry glaze, Coconut, Bananas, Assorted Food colours.Assorted flours,Cornstarch, Icing sugar, Granulated sugar, Brown Sugar, Butter(salted) & (unsalted) Eggs, 2% Milk,Honey, Corn syrup.

Par stock list Cooking as of November 2nd 2007:

Carrots, Celery, Yellow onions,Purple onions, Green onions,Turnips, Tomatoes,Green Cabbage,Red Cabbage,Red peppers, Green peppers, Beets, Leeks,Green Beans,Cauliflower, Frozen Peas, Field mushrooms, Apples, Pears,Raisins, Bananas,Potatoes, Elbow noodles,Pinne, Tri coloured Ratini, Barley, Converted rice, White bread, Bread crumbs, Basil, Rosemary, Oregano, Parsley, Dill, Bay leaf, Garlic, Black pepper, White pepper, Salt, Beef stock, Chicken Stock, Eggs, Evaporated milk, 2% Milk, Heavy cream, Mozzareli Cheese, Cheddar Cheese, Olive oil, Canola oil, Balsamic vinegar, White vinegar, Red Wine, White Wine, Butter(salted) & (unsalted), Margarine, Assortment of flour, Cornstarch, Tomato paste, Crushed tomatoes, granulated Sugar, Icing sugar, Honey, Corn syrup, Brown sugar, Vanilla, Butter Scotch chips, bananas, Chocolate from bakery par stock, coconut.

Any additional Par Stock will be updated and made available at a reasonable time prior to the event. The Par Stock will be true and no item will be left off 3 days prior to the event. Students may not supply own additional food items on the day of the event as this will lead to disqualification from the competition. No garnishes or prepared items may be brought into the competition.

Students will be required to wear sanitary and safe kitchen uniforms as well as approved safety shoes.

The final  evaluation system will be posted shortly.

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