Still practicing! (and not stopping yet)

Guided, formal practices for this year’s C-CAP competitions continue through this week (see schedules, below, and click on “Older Posts” for additional information).

Chef Tim Stutz of Dawn Foods joined C-CAP Arizona executive director Jill Smith at a practice session at Mesquite High School in Chandler.

Skyline High seniors Ericka Hoth and Colby Cable, gluttons for punishment and practice, attended, along with Max Hodge, senior, and Chrystae Rohman, junior, of Basha High School, Kristen Voegtly-Mutch and Trevor Spoerle, both seniors and Andrew Swanson, a junior, all of Perry High School, Caleb Gallman, a junior from Gilbert High School, and Josh Hermann a senior from Mesquite.

“It’s trial, error – and practice,” says Chef Stutz, who also reminded participants to remember to taste their food as they prepared and before they presented their plates.

“You need to taste everything, and identify how you can make it better.”

Jill took time to review omelet technique with each student, noting that the classic French technique demanded by the competition is an exacting recipe in which timing is critical.

Even the bowl size, she says, becomes important since the final omelet needs to be a completely even color. “You can’t have white spots; the egg needs to be completely blended.

Explaining that the omelet needs to look and taste exactly right, she adds, “Often, during a job interview, a chef will ask an applicant to make an omelet. It’s a quick way to determine skill and competence levels. It even illustrates an ability to make a good-tasting dish from simple ingredients.”