• 2026 Culinary Competition Application

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  • AHF Culinary Competition

    2026 Application Form
  • Instructions: Please fully complete this online registration form and submit. You will receive a confirmation email with your completed form contents and a link to edit, when sucessfully submitted. You may use the link to edit your submission before the deadline.

    Applications must be received by March 29, 2026. It is a requirement that the Team Lead be an AHF member to be considered. If you need to join/renew your membership, visit HealthcareFoodservice.org/Be-A-Member. If you have any questions, please email culinary@healthcarefoodservice.org.

    Read the competition rules at AHFConference.org

  • ENTRY INFORMATION

    Visit the Culinary Competition Resource Page to:

    • Download the Culinary Competition Rules & Recipe Entry Requirements
    • Download the Recipe Format Template 
    • Additional Resources (FAQ Docuement, Sample Equipment List, etc.)

      

    https://ahfconference.org/ahf-national-culinary-competition-resources/

  • Team Lead

    Please enter your information as you would like for it to be printed on any materials, promotions, uniforms, or publications.
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  • If you are not selected as a finalist, would you like to recieve an institutional scholarship of $550 toward a full Conference Registration? You must be an AHF operator member to be eligible. This scholarship cannot be combined with any other AHF scholarship or stipend. Scholarships must be accepted by May 31 and you must register no later than June 20. Any unused scholarships will be returned to the AHF general scholarship fund.

  • Team Member #2

    Please enter your information as you would like for it to be printed on any materials, promotions, uniforms, or publications.
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  • If Team Member is a Student/Facility Intern, please provide the following:

  • If you are not selected as a finalist, would you like to recieve an institutional scholarship of $550 toward a full Conference Registration? You must be an AHF operator member to be eligible. This scholarship cannot be combined with any other AHF scholarship or stipend. Scholarships must be accepted by May 31. Any unused scholarships will be returned to the AHF general scholarship fund.

  • YOUR ORIGINAL RECIPE

  • MARKET BASKET 

  • Market Basket A: You must select at least one ingredient from Market Basket A, but you may choose more than one if desired. The ingredients selected from Market Basket A must be the primary focus of your dish (i.e. center-of-plate ingredient). 

  • Market Basket B: You must select at least two ingredients from Market Basket B. You may select as many ingredients from Market Basket B as you like.

  • RAW FOOD COST

    Please break down costs in the following categories:

    Raw  food cost  for one portion of completed recipe is not to exceed $9.00. 

  • NUTRITIONAL INFORMATION 

    (Please include per portion / Plate):

     

    One portion of the recipe with all ingredients must not exceed these nutritional guidelines:

    • Maximum 700 calories
    • Less than 23 grams of fat (maximum of 30% of total calories)
    • Less than 750 mg of sodium
  • A nutritional analysis verifying the above information must accompany your submission.

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  • PHOTO OF FINISHED PLATE

  • You may include more than one photo. If including multiple photos, please indicate which photo is the primary photo by labeling it "main photo" or "primary." 

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  • FINAL RECIPE FORMAT

    Final recipes should be proofed and formatted before submitting. Each recipe should be submitted using the official format found on the Culinary Competition Resources Page. Recipe submissions should be written based on 6 portions.

     

    https://ahfconference.org/ahf-national-culinary-competition-resources/

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  • CLASSIC KNIFE CUTS AND COOKING TECHNIQUES

    Recipes must use at least 2 classic knife cuts (from list below) and 2 cooking techniques.



  • ADDITIONAL COOKWARE AND APPLIANCES

    List any additional cookware and/or appliances that would be used on-site.

    In all cases, the Culinary Competition Planning Committee must approve its use in advance of the competition and must be listed in the original submission.

    NO additional plug in heat sources will be permitted. This includes but is not limited to toaster ovens, electric pressure cookers, sous vide cookers, etc.

  • Should be Empty: