The Competition: In The Beginning...

In February of last year I competed in my first American Culinary Federation (ACF) competition.It was held in the culinary building at my school, Johnson and Wales University Denver.The ACF holds competitions all around the country on a regular basis.It entices all ranges of chefs, from student to Executive Chefs, regional teams and single professionals.

Each competition has many categories to test in.Look up your local chapter on how to become involved and more information about a competition.I competed in the Wedding Cakes section, the parameters were to make a wedding cake under three feet tall and was made of all edible ingredients (this meant that I was not allowed to use a dummy cake).

Getting Prepared
When I was first told about the competition, it was only two weeks before the start date.At the time I had no idea about ACF competitions and didn’t know that I could enter and compete with some of the most renound chefs in the country.

While in Introduction to Cake Decorating, my chef Elena Clement was the one who encouraged me to enter.She was gracious enough to let me use the lab (one of the kitchens in our culinary building) to make my cake.I was so excited to enter, I have participated in two competitions before, but this would be my first time doing it all on my own.

My Scaling Partner
I made a preliminary drawing and started to plan out how much cake I would need.I enlisted the help of my friend Ericka to help me mix everything up.After class one day we scaled out over 12 pounds of sugar, 12 pounds of butter, 8 pounds of flour, and even 8 cups of baking powder!

The next day in class, I had enough time to mix up the batter after I was done with the rest of my work.Even though I only did half of my cakes in a 20 quart mixing bowl, it was still difficult.I again had the help of Ericka in the mixing process.

The cake is a butter cake that uses the creaming method to prepare it.I only added about a third of the flour and had Ericka try to pulse the paddle of the mixer so the flour didn’t fly.Needless to say, that strategy didn’t work.Before I knew it, there was flour all over the floor, the mixer, and me! It took over 12 different pans to make enough cake for my finished product.Later that night I was washing batter from my hair, and pouring flour out my shoes…

Two days and over 15 pounds of buttercream later, I was ready to start making my cake!

To Be Continued…

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
            Show more [+]
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            1 Program(s) Found
            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            2 Program(s) Found
            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits