Develop an original recipe using three ingredients from two Market Baskets established by the Culinary Competition Committee. Any additional ingredients can be used in your recipe to produce six portions. Each portion must meet the cost and nutrition guidelines.
Food Cost – Raw food cost must not exceed $8.00 per portion. The raw food cost includes all ingredients for the center of plate, sides, sauces, and garnishes.
Finalists are selected based on the entry criteria listed above and:
– Originality and innovation
– Applicability in healthcare foodservice use
– Appealing use of color and texture
– Overall plate presentation
If chosen as a finalist, only one team per facility will be selected to compete.
First, second, and third place AHF prizes will be awarded based on total points:
FIRST PLACE: Engraved Plates and AHF Culinary Competition Gold Medals; Exclusive First Prize to be Announced at Competition
SECOND PLACE: AHF Culinary Competition Silver Medals; (2) $200.00/Gift Card
THIRD PLACE: AHF Culinary Competition Bronze Medals; (2) $100.00/Gift Card
Medals will be presented during the conference. All winners will be announced on the AHF website, through press releases.