The culinary competition is classified as an ACF Category W Market Basket Competition. Each four-person team will be required to prepare a four-course menu of either four appetizers or salads; four soups or desserts; four entrées with the appropriate starch/vegetable and accompaniment, as well as one buffet platter serving 10 with two plated servings, one for the judges and one for the photo shoot. Of the four plated servings prepared, three will be for the judges to taste and one will be for ACF Medals will be awarded.

See the list of winner: