Plant-Based Culinary competitions
Culinary competitions drive culinary innovation. It is in vegan culinary competitions that chefs can develop vegan skills (i.e. how to develop plant-based recipes and menus with plant-based meat, dairy, and egg substitutes) and learn food preparation techniques unique through innovating recipes for the competition.
The ANF will create (write the rules for competing and judging) a plant-based Professional Category K hot food competition. This is a modification of the American Culinary Federations professional Category K competition. In this competition the chefs have one hour to prepare 4 hot dinners for three judges to taste and one dinner for display. The chef will have to submit menu, recipes, and nutritional information.
Medals (Gold, Silver, & Bronze) will be designed, forged, and produced along with certificates
A culinary school will be chosen with pods (mini kitchen stations for chefs to prepare their food)
Three professional chefs with competition experience will be chosen to judge and will be given the rules by which to judge the food.