How to get to C-CAP finals

Getting to the C-CAP finals (guaranteeing you'll win at least $1000 in scholarship funding!) is the same path you'd take to Carnegie Hall:  practice, practice, practice.

So here's the scoop on practicing (which, by the way, every single one of C-CAP competition judges ranks as the first requirement for getting through the competitions):  There are both formal and informal practice sessions.

Below, there's a list of equipment needed for both practice and competition.  Do not substitute equipment - the right tools will make your work easier. 

You will also see a list of suggestions from C-CAP.

Please check the February edition of Restaurateur of Arizona for remarks on how to win from judges and competition experts.

Check this space, too, for more ideas from Chefs Glenn Humphrey (C-CAP Arizona's lead competition judge), Francine Marz (international culinary competition team leader), Jared Porter (C-CAP winner, judge and Phoenix restaurateur) and Gwen Ashley Walters (blogger and restaurant critic). 

For your convenience, we are reprinting the 2013 practice schedule below.  And, here's the link to the C-Cap teacher's guide (hey!  students!  check the teacher's guide, too!) http://www.ccapinc.org/pdfs/2012-13_NA_Teacher_Guide.pdf.

Good luck, everyone - see you at practice!

2013 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 6” pan = 2 egg omelet, 7 or 8” pan = 3 egg omelet

Heatproof spatula

Side towels

Gloves for plating

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 (optional)

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/Suggestions

Preparing the competition salad - step by step

1.     Core, score, blanch and shock tomato – leave in ice bath only until cool, put back on mise en plus 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.  Taste and adjust seasonings

10.  Strain all vinaigrette from diced vegetables

11.  Put strained vegetables into ring mold

12.  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!


2013 competition practice schedule
      

January 9	Safford High School      1400 West 11th Street, Safford, 85546       Host Patty Whitmire	Salad and omelet practice, bring all equipment.    RSVP to Jill Smith by January 8.
January 10      3:45pm – 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 9
January 12      10 am – 1pm	EVIT      1601 W. Main St, Mesa 85201	Omelet practice only, bring equipment for omelet only.      Teachers - pick up C-CAP product donations.      RSVP to Jill Smith by January 10
January 15       3:00-6pm	Le Cordon Bleu      8100 E.Camelback Rd.,Kitchen C10,  Scottsdale - THIS IS A CHANGE!! There are two LCB campus, please make sure you have the right address	Salad and omelet practice, bring all equipment.      Students can arrive anytime between 3 and 4 and can leave when they have made a salad an omelet.       RSVP to Jill Smith by January 14
January 17       12pm - 3pm	Chino Valley High School      115 N. Highway 89, Chino Valley 86323       Host:  Dolisa Pehl	Salad and omelet practice, bring all equipment       RSVP to Jill Smith by January 15
January 22       3pm - 6pm	Le Cordon Bleu      8100 E. Camelback Rd.,Kitchen C10, Scottsdale - THIS IS A CHANGE!  There are two LCB campus, please make sure you have the right address	Salad and omelet practice, bring all equipment.       Students can arrive anytime between 3 and 4 and can leave when they have made a salad an omelet.       RSVP to Jill Smith by January 21
January 26      10 am-1pm	Metro Tech High School      1900 W. Thomas, Phoenix 85015      Host:  Dean Wilberscheid	Salad and omelet practice, bring all equipment       RSVP to Jill Smith by January 23
January 29       3pm - 6pm	Le Cordon Bleu       8100 E. Scottsdale Rd., Kitchen C10 - THIS IS A CHANGE!  - There are two LCB campus, please make sure you have the right address	Salad and omelet practice, bring all equipment.       Students can arrive anytime between 3 and 4 and can leave when they have made a salad an omelet.      RSVP to Jill Smith by January 28
January 30      3:30-5:30pm	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 28
January 31                12pm - 3pm	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 29
February 9	Preliminary Competition, Heat 1,2,3      Le Cordon Bleu	Competition, details to be sent separately
February 12	Senior Finalists Announced	Teachers are notified by email if their student did/did not advance to Final Competition