This year's C-CAP competition is one of the toughest yet. By now, you should know best practices and techniques (how well you execute this is another matter!).
In any event, not only do you have to make it through another cooking demo, you're also about to face some of the toughest judging yet. And the first thing you need to know is this: if your grades are hovering under 3.5, you have some serious compensation to generate.
Don't panic! Stay tuned here, because your C-CAP Arizona blog is gonna spend this week bombarding you with skills AND interview assistance.
Almira Wagley, C-CAP volunteer, chef and human resources pro, has been presenting information and offering help across the state. Here are some of the basic things she suggests keeping in mind.
First, "It's okay to be nervous. In fact, you can mention it up front. And then, be quiet and listen. You need to hear and understand the judges' questions."
A good next step, she recommends, is going back to your C-CAP application, reviewing your answers and preparing to clarify any answer or ambiguity.
Rehearse answers with your parents, teacher, or friend. You can use a 1-2-3 listing to help you remember things.
Know your goals - not for your whole life, but for right now. (As in "I am most interested in attending BLANKBLANK school, because it will help me perfect my herbs and spices identification skills. Those are the skills I believe will help me gain the best entry position possible in the kitchens of the Jamaica-bound Black Pearl sailed by Captain Jack Sparrow.")
Coming next - meet your interview judges!
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