
Competitions are an important aspect of the culinary industry. They benefit the industry as a whole by continually raising the standards of culinary excellence and professionalism and they provide an example and inspiration for young professionals. These events foster camaraderie among culinary professionals and act as a staging area for development of culinary concepts. You will see cutting-edge presentations and rewards of recognition for these entries.
Chef Philippe Richard is assembling a five member team to represent the Culinary Institute LeNôtre in the ACF (American Culinary Federation) competition sponsored by Ben E. Keith, food service distributors. The competition will be held on Wednesday April 7, 2010 in Fort Worth Convention Center.
Competitions are a vital means of nurturing future leaders of culinary, baking and pastry. By participating in culinary competitions Students are given the chance to develop their leadership skills and cultivate their creativity. Students can fine tune their individual skills and styles and showcase their creations. Additionally, ACF competitions offer students a means of earning ACF certification points.
ACF competitions have uniform standard criteria for the judging of culinary competitions. The ACF defines criteria for all categories of culinary, baking and pastry competition and these are used in the judging process.
In the most recent ACF competition in which the Culinary Institute LeNôtre participated, students were awarded three silver medals and nine bronze medals. Chef Philippe Richard, CEPC won the Gold medal for Best in Show for the second year in a row. The students and staff certainly are proving the LeNôtre to be a premier school for culinary arts.




