4th annual USC Culinary Challenge

On January 26th, 2016 USC Hospitality will host the 4thannual USC Culinary Challenge The event will consist of 2 rounds of heated battle, the first being pairs(2) of associates and the second round will consist of culinary managers(1 per team) from our campus units.

 

This will be a ACF sanctioned competition and ACF medals will be awarded.

Round 1-6 Pairs of associates may consist of any 2 station chef, culinary specialist or fph and do not need to from the same unit. This round will start at 9AM and may be assisted by a chef/mentor.This round will feature the mandatory ingredient of MUSHROOMS, used in a hot entrée. Any hot entrée using cultivated mushrooms will be accepted. Please see attached cultivated mushroom guide.

 

Round 2-The second round will consist of 6 culinary managers and will mirror the NACUFS culinary competition process.This round will commence at 10:30AM, followed by an awards ceremony at noon.

• The entrée recipe must feature the mandatory ingredients to include Bhutanese red rice, edamame, and black kale, and two "classical cuts."

Both rounds of competitors must submit a recipe by 5 PM December 22nd, 2015 on the approved format (attached).

Associates that wish to participate please let their unit manger know team details and the unit manager should contact the chefs office for a recipe form.

 

2016USC Culinary Challenge Rules

 

 

Round 1-Associates

 

Teams of 2 competitors will have 60 minutes cook time (plus five additional minutes for plating) to prepare four portions of an original hot entrée-featuring the mandatory ingredient, side dishes and sauce(s).  

 

General Rules and Guidelines


 

   The entrée recipe must feature the mandatory ingredient: MUSHROOMS

 

Include any mix of cultivated mushrooms in an original hot entrée recipe.

 

   Competitor may bring all items prepped and near completion, with the exception of the mandatory ingredients. All mushroom ingredients will be provided to morning of the competition.

 

   Competitors should bring the amount stated in their recipes; including sauces, vegetables, starches and garnishes. Stocks and sauces may be near completion.

 

   Contestants will have 1 chef/mentor available for the recipe process and competition cooking time. Note-the chef/mentor may not touch food product or cook during cooking time.

 

   Contestants must provide their own knives, smallwares, and/or small appliances. All cookware must be induction burner compatible. No additional heat source may be used during preparation.

 

   Only the mandatory ingredient will be supplied by the challenge.

 

   All other recipe ingredients are the responsibility of the contestant.

 

Each entry must include:

 

   Original hot entrée recipe and recipes for side dishes and sauces, on the recipe form provided. Provide sub recipes for side dishes, garnishes, sauces etc and an entrée recipe.

 

   Recipe must be submitted by 5 PM December 22nd, 2015.  Please send all submittals to This email address is being protected from spambots. You need JavaScript enabled to view it. .

 

   Each recipe submitted must bear a strong resemblance to the finished cooked product.  Small alterations on plating will be allowed, providing the main ingredient does not change.

 

Preliminary Procedures

 

All contestants are required to attend a 60-minute pre-competition briefing on January 25th at 10am in the Radisson kitchen.This will be followed with cart setup.

 

Contestants will have a total of 70 minutes to compete:

 

   60 minutes to fabricate and cook

 

   5 minutes for service window

 

   5 minutes clean up and exit station

 

Competitors will be penalized in scoring if either your food is not to the judges at the end of 65 minutes.

 

Competition start times will be staggered with 5-minute intervals between

 

Competition Kitchen Setup

 

   1 x 6-foot and 1 x 8-foot skirted tables set in an “L” shape with the 8-foot table being the front table

 

   1 x Full-size rectangle chaffer with two half pans

 

   2 x Single induction burners

 

   2 x Sauté pans, induction burner compatible

 

   2 x Large cutting boards

 

   4 x 10-inch white china plates (if required)

 

   1 x Trash container with liner

Assorted Miscellaneous - 3 x towels, container of water and cleaning supplies (including sanitizer), 1 x wet waste bucket.

 

Additional equipment may be supplied in the Radisson kitchen.  Competitors will receive a list of further equipment from the USC Culinary Challenge committee.  The primary heat source for recipe preparation will be the induction burners supplied by the competition. Additionally, competitors may bring small appliances (such as food processors, immersion blenders, etc) to assist in the preparation of the recipe during the competition time. 

 

Judging-

 

Judging with follow a 40-point scale, as follows:

 

Organization: Total of 10 points

 

 

   Sanitation/Work habits (HACCP guidelines will be followed): 0–5 points

 

   Utilization- ingredient/use of allotted time:0–5 points

 

   2 point deduction for each minute late
 

 

Cooking Skills and Culinary Technique: Total of 10 points

 

   Creativity, skills, craftsmanship: 0–5 points

 

   Serving and portion size: 0–5 points

 

Taste: Total of 20 points

 

   Flavor and texture: 0–10 points

 

   Ingredient compatibility and nutritional balance: 0–5 points

 

   Presentation: 0–5 points
 

 

Contestants may lose points or be disqualified from the challenge for lack of compliance with contest rules.

 

Noncompliance may include, but is not limited to:

 

   Lack of mise en place, or disorganization

 

   Deviation from the recipe; lack of cooking integrity or ingredients that do not meet the guidelines as stated above.

 

   Inappropriate or unsafe food handling practices

 

   Violation of the uniform code

 

   Inappropriate conduct or unethical behavior

 

   Tardiness

 

Prizes

 

Prizes for 1st, 2nd& 3rd place.

 

Round 2- Culinary Managers

 

Individual competitors will have 30 minutes prep time (day prior), 60 minutes cook time (plus ten additional minutes for plating) to prepare four portions of an original hot entrée-featuring the mandatory ingredient, side dishes and sauce(s). 

 

This competition will mirror the NACUFS Culinary Challenge format.The NACUFS Culinary Challenge is sanctioned by the American Culinary Federation.

Competitors will also be assigned a team of associates to mentor in Round 1. 

General Rules and Guidelines


   The entrée recipe must feature the mandatory ingredients: Bhutanese red rice, edamame, and black kale, and two "classical cuts."  

   No advance preparation or cooking is allowed. Vegetables can be peeled and salads may be cleaned and washed but not cut or shaped in any form; beans may be pre-soaked. Exceptions are chopped herbs, shallots, garlic, and mirepoix. Each contestant will be allowed 30 minutes of preparation time before the competition to complete this task.

   Competitors may also bring pre-made marinades.

   Competitors are allowed to bring in only the whole and raw materials in an unprepared state in the amount stated in their recipes; No finished sauces are allowed; however, basic stocks may be brought in as necessary for the assignment.

   Puff pastry, phyllo dough and Bric are allowable in the Culinary Challenge.

   Contestants will work unassisted.

   Contestants must provide their own knives, smallwares, additional cookware, and/or small appliances. All cookware must be induction burner compatible. No additional heat source may be used during preparation.

   Only the mandatory ingredient will be supplied by the challenge.

   All other recipe ingredients are the responsibility of the contestant. All ingredients will be proctored and only those ingredients listed on the contestant’s recipe will be allowed for use. 

 

Each entry must include:

 

   Original hot entrée recipe and recipes for side dishes and sauces, on the recipe form provided. Provide sub recipes for side dishes, garnishes, sauces etc and an entrée recipe.

 

   Recipe must be submitted by 5 PM December 22nd, 2015.  Please send all submittals to This email address is being protected from spambots. You need JavaScript enabled to view it. .

 

   Each recipe submitted must bear a strong resemblance to the finished cooked product.  Small alterations on plating will be allowed, providing the main ingredient does not change

 

Preliminary Procedures

 

All contestants are required to attend a 60-minutepre-competition briefing and 30 minute set up/prep session on January 25that 10am in the Radisson kitchen. This will be followed be 30 minute prep time and cart setup.

 

Contestants will have a total of 80 minutes to compete:

 

   5 minutes to set the station

 

   60 minutes to fabricate and cook

 

   10 minutes for service window (Competitors cannot serve the judges before the end of 60 minutes of cooking time – final plate up should not be done prior to the 60 minute cooking time)

 

   5 minutes clean up and exit station

 

Volunteers will be available to assist each competitor in cleaning and delivering plates to the judges. No other assistance is allowed. 

 

Competition start times will be staggered with 5-minute intervals between competitors.  Start times will be randomly assigned.

 

 

 

 

 

 

 

Competition Kitchen Setup

 

   1 x 6-foot and 1 x 8-foot skirted tables set in an “L” shape with the 8-foot table being the front table

 

   1 x Full-size rectangle chaffer with two half pans

 

   2 x Single induction burners

 

   2 x Sauté pans, induction burner compatible

 

   2 x Large cutting boards

 

   4 x 10-inch white china plates (if required)

 

   1 x Trash container with liner

 

   Assorted Miscellaneous - 3 x towels, container of water and cleaning supplies (including sanitizer), 1 x wet waste bucket.
 

 

Additional equipment may be supplied in the Radisson kitchen.  Competitors will receive a list of further equipment from the USC Culinary Challenge committee.  The primary heat source for recipe preparation will be the induction burners supplied by the competition. Additionally, competitors may bring small appliances (such as food processors, immersion blenders, etc) to assist in the preparation of the recipe during the competition time. 

 

Judging

 

Judging with followa 40-point scale, as follows:

 

Organization: Total of 10 points

 

   Sanitation/Work habits (HACCP guidelines will be followed): 0–5 points

 

   Utilization- ingredient/use of allotted time:0–5 points

 

   2 point deduction for each minute late
 

 

Cooking Skills and Culinary Technique: Total of 10 points

 

   Creativity, skills, craftsmanship: 0–5 points

 

   Serving and portion size: 0–5 points

 

Taste: Total of 20 points

 

   Flavor and texture: 0–10 points

 

   Ingredient compatibility and nutritional balance: 0–5 points

 

   Presentation: 0–5 points
 

 

Contestants may lose points or be disqualified from the challenge for lack of compliance with contest rules.

 

Noncompliance may include, but is not limited to:

 

   Lack of mise en place, or disorganization

 

   Deviation from the recipe; lack of cooking integrity or ingredients that do not meet the guidelines as stated above.

 

   Inappropriate or unsafe food handling practices

 

   Violation of the uniform code

 

   Inappropriate conduct or unethical behavior

 

   Tardiness

 

Prizes

 

Prizes for 1st, 2nd& 3rd place.

 

 

2 Slots maximum still open. Please contact Robert W. Phillips prior to sending in form for availability. I will also need your Jacket size.

 

Chef Phillips contact info -

 

This email address is being protected from spambots. You need JavaScript enabled to view it.
Ph# (818)-904-3694

 

 Download Challenge Recipe Template

 

 

 

 

 

 

 

 

 

 

 

.