The University of Massachusetts is hosting a Team Competition sanctioned by ACF during the 23rd Annual Chef Culinary Conference June 8th and 9th. The competition is classified as a Category W Market Basket Competition for teams of four.

Culinary Competition

All teams will be provided with the necessary equipment for the competition. Each team will be required to prepare a three-course menu choice of appetizer/entree/dessert for 4 servings and one buffet platter for 10 servings plus one plated serving for the judges. Of the 4 servings to be prepared, 2 will be for the judges for tasting, one will be for a photo/critique/press and one for the team.

There will be a mandatory meeting on Thursday June 8th in the afternoon at 3:00 after going over the rules and order of the teams, the teams will be given the market basket containing a selection of materials. Each team will then have 1 hour to submit a menu to the competition proctor and set up their speed racks. No substitutions of items in the basket may be made. Each team will be allowed three hours of cooking time (2 hours for plated and 1 hour for buffet) and a 30 minute plating window (15 minutes for plating and 15 minutes for critique). It is expected that all teams will be dressed in full professional chef’s whites, including hat, apron, scarf; and kitchen towels during the competition, especially in consideration of the exposure to the trade and press that may be on-site to cover the competition.


ACF Gold medal (36-40 points)
ACF Silver medal (32-35.99 points)
ACF Bronze medal (28-31.99 points)

ACF Competition Equipment

Cooking equipment

  • 4 butane burners (per team)
  • Ovens (for dessert only)

Common Smallwares

  • Mortar & pestle
  • Sauce pots & saut√© pans; various sizes
  • Cast iron cooking pans
  • Cooking utensils; rubber spatulas, tongs, spoons, metal spatulas, whisks
  • Sheet pans (full, half, quarter)
  • China caps/chinois
  • Plastic wrap/Aluminum foil
  • Cheese cloth
  • Colander
  • Rolling pin
  • Metal mixing bowls; various sizes
  • Small plastic containers; various sizes
  • Hotel pans; various sizes/depths
  • Lexan containers
  • Cambro containers
  • Bain marie
  • Measuring cups
  • Bamboo steamers

Common Prep Equipment

  • Stand up mixers (kitchen aid)
  • Food processors
  • Pasta Roller/Cutter
  • Immersion blender
  • Oz/Lb Scales
  • Tortilla press
  • Mandolin
  • Blender
  • Cutting boards
  • Knives
  • Peelers
  • Parchment Paper

Common Storage/Misc

  • Refrigeration/Freezer (for dessert only)
  • Ice
  • Chafing dishes (for buffet presentation) & sternos
  • White china plates/platters for plating and buffet presentation
  • Cres cors
  • Pink wipes
  • Soap & sanitizer
  • Tasting spoons

Additionally, there will be freezer and oven space available for dessert preparation only. Freezers and ovens may not be used for any dish other than dessert preparation.

Should a team wish to bring their own equipment, that equipment must be handheld, e.g.: spice grinder, hand held bermixers, mini smoke guns, butane torches, etc. All small equipment must be approved by an ACF floor judge upon check-in at their station. If a team wishes to confirm acceptability of any piece of equipment prior to the competition, they should email and with the request along with equipment specs, etc for confirmation.


View a PDF of the results.