Notes from the judges' table(s): part one

We know. 

What student competitors, their teachers and even parents want most to figure out is "What the heck are those judges thinking as they walk around and around with those clipboards?"

And guess what?  We were following, and asking, and - okay! - listening, too!  So now we're here to let you in on the big secrets. 

This is important.  There are only 30 seniors and 10 juniors advancing to finals in mid-March.

The more you understand how the judges view competition, the easier it will be for you to focus your practices and develop your best performance and responses. 

We can categorize their observations into the good, the bad, and that which is not so much ugly as painful, in that - unlike most of life - in the kitchen, there are some things that are not necessarily ugly, but can be unforgivable in the instance (think careful sanitation, exacting knife cuts, a sauce that does or doesn't break). 

First, let's look at what's good.

Chef Dayna McLeod, a personal chef based in Santa Barbara, was most impressed with students who talked about how their moms or grandmoms cook at home.  She also says, "I spend a lot of time with people who don't want anything very much - and some of these kids really want this (C-CAP scholarship)."

C-CAP grad and young chef on the move, Alyssa Gallego Rodriguez agrees.  "It's good to see so much passion - and some of these kids are good!"

"For high school students, there's a good level of skills on display," says Chef Lenard Rubin, The Wigwam Resort.  "And there's a sense of dedication."

"That's true, I'm seeing some really good technique," says Chef Jared Porter, The Parlor.  "There seem to be pretty good knife skills, and there's lots of attention to detail."

"I'm surprised," admits Chef Michelle Daniels, Scottsdale Health Care.  "There's a very high interest level, and the skills and abilities are also surprisingly good."

"I think the hand/eye details in coordination look good," says Chef Jelani Port, personal chef and budding restaurateur. 

"That confidence they need?  Comes with practice," says Westin Kierland Chef Chris Masco.

NEXT:  Hey.  It was that bad.