One word

If there's one word the 2012 C-CAP judges would like student competitors to recall first as they prep for this coming Saturday's competitions, the word would be taste.

Chef Jared Porter, The Parlor, says, "Season up! Salt! Ramp up your salt!"

It's important to learn how to almost intuit how much salt is needed, he explains, suggesting that students practice by making several plates of scrambled eggs with different levels of salt.

"Measure it, and put it in your hand so you learn how any given amounts looks and feels in your hand," he says.

And taste as you go. That means, taste the vinaigrette at each step. Then taste as you add each vegetable and adjust the seasoning to accommodate each ingredient.

"You want to learn how to balance the flavors (in the vinaigrette," suggests another judge.

Getting the recipes right, getting the timing down, knowing how to plate and present a dish takes a lot of practice.

Chef Glenn Humphrey, Arizona Culinary Institute, couldn't agree more.

"It's a lot of effort, and you've invested time and energy," he admits. And practice is…well, practice.

"Repetition's part of the business," he adds. "You make the same dish the same way night after night - that's the business.

NOTE: more tips and notes from judges: click through on the "older posts" note towards the end of the blog page!