1. BJ’s Restaurants Management Cup + Boyd’s Coffee Culinary Cup

2. California Restaurant Association Educational Foundation California ProStart Competition Boot Camp 2014-2015 Management Boards & Culinary Plates Review

3. Introductions Gary Prell, Centerplate Diana Delonis, The Culinary Institute of America Michael Santos, Lead Management Judge Greg McNally, Restaurant Profit Technologies

4. + Grate

5. + Perucho

6. Starter

7. Seared Scallops and Braised Bacon

8. New Wave Ahi Tuna Carpaccio “A Grade” Yellow-Fin Tuna presented with Durondeau Pear Sphere Halves, Grape Tomatoes, Citrus Foam, Lemon Dressing, Basil Infused EVOO, Aged Balsamic Drizzle

9. Butter Poached Maine Lobster Tail paired with Citrus Panna Cotta Laced with a Blood Orange Beurre Blanc, Jicama Slaw and Crispy Lotus Root

10. + UFFDA Get Stuffed

11. + Alex + Taylor’s Kitchen

12. Entree

13. Spiced Filet Mignon

14. Braised pork “Osso Bucco”, bacon jam, cornmeal dusted, fried goat cheese grits and lardon field greens

15. Panéed Cocoa Chipotle Rubbed Teres Major sweet potato risotto, chiffonade Brussels sprouts, four herb chimichurri, glacé de viande and crispy leeks

16. + Infinitea

17. + Muse

18. Dessert

19. Spiced Pumpkin Mousse With toasted pecans, shortbread crumb, white chocolate, a caramel drizzle and spun sugar

20. Coconut-Macadamia Nut Cake Pineapple-Vanilla Compote, White Chocolate Crème Anglaise, Passion/Dragon Fruit Sauce, Raspberry Coulis and Brulee Banana

21. Creamy hazelnut cremeux, chocolate pudding, crispy cookie tuile, Mango compote, raspberry foam, fresh berries and red ribbon sorrel

22. + Masterworks Cafe

23. + Frost

24. Starter continued

25. Front porch fried tomatoes cherry wood smoked shrimp, house-made pickles and paprika mayonnaise

26. + Waffle Iron

27. Entrée continued

28. Rabbit Mousse Stuffed Saddle Rabbit croquette, pickled kale, vegetable pearls, polenta, spiced pears, sauce molé

29. + Four Elements

30. Dessert Continued

31. Morello cherry Bavarian paired with a spherical coconut Bavarian over cashew and coconut crumb beside a rich cherry coulis and garnished with a vanilla tuile, raspberry and micro basil

32. Questions?