Frequently Asked Questions
Are there limits on how many items you can use from each Market Basket?
No, there is no maximum. However, you must use at least 1 item from Basket A and 2 items from Basket B. You may use more, but be intentional in your choices.
Can competitors heat water before the competition starts?
Yes, competitors may begin heating water during their one-hour prep period.
Can the competitors bring their own stock?
Yes, provided it meets the nutritional guidelines and is included in your original recipe. You must ship it to the hotel and store it safely.
Can a team include members from different facilities within the same system?
No, both team members must be from the same facility unless one is a system-level director based at a corporate office. In which case, the director may apply with an employee from a regional facility they manage. Two teams from the same system may also apply separately.
Can one team submit multiple recipes?
Yes, but only one recipe will be selected, and only one team per facility will be chosen.
How many portions are you expected to prepare?
Six portions: five for the judges and one for display and photographs.
When will applicants know if their team is selected?
We plan to notify all applicants at the beginning of May.
Can competitors use sous vide equipment?
No, sous vide cooking and other plug-in heat sources are not permitted.
How many teams will be selected to compete?
Five teams of two, for a total of 10 competitors.
Is refrigeration and freezer storage available?
Yes, refrigeration and freezer storage will be available the day before the competition. Finalists will receive detailed instructions.
How much time is given for setup before the competition?
Competitors will have one hour the night before the competition to gather market basket ingredients and organize their speed racks. On competition day, there will be an additional one hour to wash produce, arrange cooking spaces, and boil water if needed. Cutting produce or prepping ingredients is not allowed.
Do competitors need to shop for their own ingredients?
Market basket ingredients will be provided. Any additional ingredients must be sourced before the event. Local grocery store information will be shared.
Do we need to bring our own wash and sanitation station?
No, AHF will provide sanitation materials and access.
Will there be storage space at the stations?
Yes, each team will have a speed rack with sheet trays for organizing materials.
Can the mystery ingredient be free of common allergens?
Common allergens will be considered when selecting the mystery ingredient. If you have specific concerns, please notify us at culinary@healthcarefoodservice.org.
Can teams bring their own plates or bowls?
No. All teams must use the standard dinner plates or entrée bowls provided by AHF and the venue. Please indicate whether or dish requires a plate or bowl in your application.
Is there a required software for nutrition analysis?
Please use the nutrition analysis software your organization uses. Avoid open-source programs from the internet.
When will the market basket cost be provided?
Applicants should use their own pricing estimates for market basket ingredients based on their organization’s vendor contracts.
What cooking methods is AHF looking for?
Teams are required to showcase a minimum of two cooking methods to include any 2 of the following techniques: For moist; boil, simmer, steam, braise, stew and poach. For dry heat cooking methods; grill, sauté, roast, and fry