Like getting to Carnegie Hall…

True story!  You get to top spots in the C-CAP scholarship competition darn near exactly the same way you reach Carnegie Hall!

That's right.  The answer is - you can recite this in unison, students! - Yes! Practice. Practice. Practice.

This year, according to C-CAP Arizona's director Jill Smith, early competition practices show that many students planning to compete need to improve their knife skills significantly.

"Their cuts show a real lack of practiced skills," she notes.  That indicates a need for both individual and directed practice with all types of cuts, from mince to batons.

Remember, practice doing your cuts slowly, using the best knife you have (that is, right size, sharpened, right weight), and measure your cuts if you aren't certain.  Don't worry about speed - you'll develop it as you gain confidence.

Jill also notes that it's clear students have been practicing making omelets.   Students need to remember that omelets for competition can be either two or three eggs, depending upon the size of the pan.

Omelets can be "shaped up" after they're on the plate, as long as hands are gloved.

A few other tips: 

·       Organize. 

·       Wipe your board clean after each task, but do not sanitize with each wipe.  If you do, your food will taste like sanitizer.

·       Have one tool and only one vegetable (or food product) on your board at any time.

·       Taste!  Taste your food, taste your friend's food - taste as you go and taste as you complete a dish!

·       Make sure your presentation is neat, clean and not sloppy in any way.  This means you must check every part of your plate and food!

Finally, remember, cooking in this competition is a combination of both passion and technique.  It really shows in your completed dish when you believe cooking is fun!

2012 Preliminary Competition Suggested Equipment List

Sanitation

Sanitation bucket or spray bottle (sanitizer solution will be provided at competition site)

Classic French Omelet

Stainless steel bowl for mixing eggs

Whisk or fork

non-stick sauté pan (preferably for a 3-egg omelet)

Heatproof spatula

C-CAP Salad

Cutting board

Rubberized mat (or use wet paper towels) to prevent cutting board slipping

Chef knife

Paring knife

Measuring spoons

Peeler

Whisk

Large stainless steel slotted spoon

Small pot for boiling water for tomato concasse

Stainless steel bowl for ice bath

Stainless steel bowl for vinaigrette

Stainless steel or plastic container for trash

Ring mold (2 inches high by 3 inches wide)

Mesh strainer

Cheesecloth

Gloves

Tasting Spoons

Kitchen Uniform – Mandatory for all C-CAP Competitions

Chef coat

Hat (no baseball caps)

Black or checkered pants (no jeans)

Neckerchief

Kitchen – type shoes (closed-toe, non-skid soles) – absolutely no tennis shoes

No jewelry, nail polish, fake nails

All hair must be under hat

2012 C-CAP PRELIMINARY COMPETITION TIPS AND SUGGESTIONS

Suggested Order of Preparing Competition Salad

1 . Core, score, blanch and shock tomato – leave in ice bath only until cool, put back on mise en place tray

2. Make vinaigrette, taste, adjust seasonings and put on ice bath

3. Peel and cut jicama (small dice – ¼ inch by ¼ inch) – add to vinaigrette

4. Cut bell peppers into small dice – add to vinaigrette

5. Cut onion into small dice – add to vinaigrette

6. Peel, seed and cut tomato into small dice – add to vinaigrette

7. Cut cucumber slices for ring mold

8. Plate cucumber slices in ring mold

9. Peel, seed, and cut remaining cucumber into small dice – add to vinaigrette

10. Taste and adjust seasonings

11. Strain all vinaigrette from diced vegetables

12. Put strained vegetables into ring mold

13. Clean plate

Suggestions

1. Have only one tool and one food product on cutting board at one time

2. Wipe cutting board and knife with clean side towel (not sanitizer) between each vegetable preparation– sanitize only when needed

3. Fill ring mold with diced vegetables to the top of the cucumbers – do not overfill or underfill

4. Cut only the amount of vegetable as needed – this shows good time management and good product management (use all bell pepper and tomato given- other vegetables can be cut as needed)

5. Put all usable food product back on mise en plus tray – not in trash container

6. Use chef knife to make all small dices and to cut cucumber slices

7. Line cucumber slices on the top of the cutting board as sliced off of the cucumber– this method keeps the slices in order, makes plating easier, and saves time

8. Practice to the 35 minute mark, time deductions will be taken for every minute salad is late

9. Wear gloves while making and plating salad, no bare hands on ready-to-eat food

10. Wet paper towels or rubberized mats only under cutting board (no side towels under cutting board)

11. Practice, practice, practice!

Only four more days!

ALL applications for the 2012 Arizona C-CAP scholarships are due this coming Saturday, January 21, no later than midnight.

Applications must be in Jill Smith's hands - or on her doorstep - by that time. There are NO - repeat, NO exceptions.

Get your completed application to 4948 W. Buckskin Trail in Phoenix (85083), by deadline Or not.

Applications must be received - not postmarked on the 21st!- to be accepted for this year's competition.

C-CAP a program "on the cutting edge"

Susan Robbins says things like that (above) with complete sincerity, and a total lack of irony.

That's because, as even casual discussion reveals, the new national C-CAP leader fully believes that C-CAP could be just on the cusp of turning into a major force within the entire hospitality industry.

"We need to be (more) creative," she emphasizes, "reaching out to more industries, expanding and offering benefits (our) students can use as they progress in their careers."

C-CAP, she explains, serves students who have been, in parts of this country, significantly under-served.

Whether from urban or rural areas, many C-CAP students - even those with higher GPAs - might have difficulty tying those grades to productive careers, for a host of reasons ranging from lack of financial resources to further any education beyond high school to problems identifying a career field with possibilities for success.

C-CAP, through dramatic scholarship funding and significant mentoring through the selection process, offers a clear path to an industry offering multiple opportunities for a fulfilling work life, and key connections that help with everything from study aids to job referrals.

This is already at the heart of C-CAP's national success as a critically acclaimed and deeply needed scholarship program.

What Susan Robbins envisions, though, is a significant expansion of the program's role and activities.

She sees a spectrum of academic, professional, and even life skills training possibilities, all developed to give C-CAP students broad support not just as they begin training, but throughout their professional lives.

More on Susan Robbins' vision for C-CAP later…

YO! People! Time to get serious about practicing!

January 12 4pm – 6pm	Mountain View (Tucson) High School 3901 W. Linda Vista Blvd, Tucson 85742 Host: Sean Frederick	Canyon Ranch Chefs and C-CAP Teachers will determine Tucson-area practice schedule. Omelet practice, bring equipment for omelet only. RSVP to Jill Smith by January 10
January 13 9am – 1pm	Chino Valley High School 115 N. Highway 89, Chino Valley 86323 Host: Dolisa Pehl	Chef from Eloma cooking method will demonstrate their technology, salad and omelet practice. Bring all equipment for salad and omelet. RSVP to Jill Smith by January 11
January 17 2:30-4:30	Flagstaff High School 400 W. Elm Avenue, Flagstaff 86001 Host: Patti Pastor	Salad and omelet practice, bring all equipment. RSVP to Jill Smith by January 13
January 21 by midnight	C-CAP Applications Due Jill Smith 4948 W. Buckskin Trail, Phoenix 85083	Applications are due to me (not postmarked) by January 21. Applications available online at ccapinc.org
January 23 3:30-5:30	Peoria High School 11200 North 83rd Avenue, Peoria 85345 Host: Barb Saltzman	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 20
January 25 3:30-5:30	Paradise Valley High School 3950 E. Bell Road, Phoenix 85032 Host: Patty Nadzieja	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 23
January 26 3:30-5:30	Glendale High School 6216 W. Glendale Ave, Glendale 85301 Host: Shawn Morris	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 24
January 30 3:30-5:30	Maricopa High School 45012 W. Honeycutt, Maricopa 85239 Host: Rex Sherry	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 27
February 1 3:30-5:30	Mesa High School 1630 E. Southern Ave, Mesa 85204 Host: Priscilla Yazzie	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 30
February 2 3:30-5:30	Chandler High School 350 N. Arizona Ave, Chandler 85224 Host: Stephanie Mock	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 31
February 4	Preliminary Competition, Heat 1 & 2 Metro Tech High School 1900 W. Thomas Ave, Phoenix 85015	Competition, details to be sent separately
February 11	Preliminary Competition, Heat 3 & 4 EVIT 1601 W. Main St, Mesa 85201	Competition, details to be sent separately
February 14	Senior Finalists Announced	Teachers are notified by email if their student did/did not advance to Final Competition