What you need to know about practices...

Here are a few things you need to keep in mind as you're prepping for this weekend's FIRST practice for C-CAP's final competition, set for March 17 at EVIT in Mesa.

Check this blog for more information - including recipe and presentation tips, from last year's competition experience and from this year's judges!

1. Follow the recipes! The only place for creativity in the Final Competition is in plating, you must follow the recipes as written. There are also helpful hints in your recipes and on the C-CAP website, www.ccapinc.org.

2. Check out C-CAP AZ blog for tons of competition information, hints, judge’s comments and preliminary competition photos at c-cap-arizona.blogspot.com.

3. Recipes can be downloaded from www.ccapinc.org, click on Arizona, click on Competition, click on Final Competition Recipes

4. Make sure you bring ALL equipment that you need to the finals. You can only use what you bring, no borrowing or sharing. You need two (2) sauté pans - one for your chicken and one for your crepes.

5. Make sure you have the correct kitchen uniform - including proper footwear - NO tennis shoes. When you arrive at the finals, you will receive a C-CAP jacket, an apron, and a hat. The hat you will be given to wear is a tall paper toque, so make sure your hair will be completely contained.

6. You must bring your own chicken stock and chicken glaze - all other food items will be provided.

7. Strawberries will be provided to garnish your crepe (optional).

8. Olive oil and clarified butter will be provided to brown your chicken - Chef Humphrey suggests that you use olive oil.

9. Cold butter will be provided for your sauce.

10. New potatoes will be provided for tournes.

11. Make sure you are using cornstarch in your pastry cream - no flour.

12. You will make two plates of the chicken dish and two plates of the crepe dish. One for judges tasting and one for presentation.

13. Presentation plates will be provided by the competition site.

14. You are required to stay after the cooking competition for an interview with Richard Grausman, Founder and President of C-CAP. Students coming the greatest distance will be interviewed first. The last interview may be as late as 7pm. Remember, you want Mr. Grausman to spend as much time with you as possible so that you can convey which scholarships you are most interested in and this process takes time.

15. Lunch will be provided.