Preliminary Heats 3 and 4 – EVIT

C-CAP’s final preliminaries at East Valley Institute of Technology (EVIT) this past weekend were intense and fun, too.

Seniors, realizing that fewer than half competing in the preliminaries will make it to the finals, were especially anxious.

Juniors were no less anxious and, if anything, appeared to feel even more competitive.

With preliminaries complete, judges offered just a few more tips for those preparing for the final round in March.

First, for seniors in the competition, judges offered a caution to take a few minutes to consider the commitment question. That is, ask yourself, “Do I have the determination and stamina to compete, not just in competition, but as a professional in the culinary field?”

Then, plan on attending Competition 101, this year’s final competition practice set for February 26, from 10 a.m. until 2 p.m. at the Art Institute of Phoenix. You must register ahead of time with C-CAP executive director, Jill Smith.

Judges also had just a few more tips as both seniors and juniors continue practice for the finals, set for March 26 at the East Valley Institute of Technology. Here they are:

• Organization and timing are critical (many students have a good handle on this, so make certain you have a plan in place for each recipe)
• Use all of the time you have –time management is critical so you can be confident and will not need to rush any step
• Find a professional or instructor who will critique your technique and presentation (mom, dad, siblings and friends can’t do this!)
• Don’t trip on the small stuff: watch your cloths so stray fibers don’t end up in food, don’t drop food or equipment, and remember sanitation technique
• TST –taste, season, taste. Taste after any ingredient is added. Correct seasoning as you go.
• Remember – salt is your friend.

And keep practicing.