Practice! Organize! Think!

Whew. 

That was definitely not a simple, easy practice session this past Saturday at MetroTech  High.

Just 35 juniors and seniors showed up - and the critical message from three C-CAP grads and Sysco chef Howard Pierceall is:

Get organized, people!

Recent grads, who recall their own competitions like it was just months ago, Alejandro Cuevas, Sam White and Billy Lemke took a fairly lenient approach in assessing performance, but were unanimous in advising this year's competitors to 1) work toward consistency in execution, 2) taste everything at each step (and learn how these dishes are intended to taste!), and 3) get organized in setting up a station and in the way the work is done.

Chef Howard says, "I think consistency might be an issue, although everyone did fairly well overall."

"Knife skills," says Sam White, currently working at Sanctuary.  "Sanitation's important, too.  If you're organized, that can become easier."

Billy Lemke, working at Roka Akor, agrees that knife skills could improve - and that's critical.  "You could lose a finger," he says, showing off which of his own lost a tip.  "And also, people need to learn to taste more.

"But I also think a lot of the flavor today has been very good."

Alejandro Cuevas, who's been working at the Westin Kierland, emphasizes the importance of tasting, too.

"People need to learn the taste of these dishes.  And practice the recipes.

"Salads can't be runny, the cuts need to be consistent, and the taste can't be bland.  The cilantro needs to be minced so it's visible and adds its own taste.

"Omelets can't have pieces of egg white running through, and you cannot burn them."

In sum, though, these young chefs and the well-experienced Chef Howard agree that practice is the key.

"Ask your instructor of more practice time," advises Billy.

"And don't overstress," says Alejandro. 

"Make sure you're having fun.  This competition is almost like working with a team.  You need to be on your game and having fun.  Cooking is fun."

"True, taste is subjective," says Chef Howard.  "But think Goldilocks (just right!) and practice your timing as well as the way you cook."

Once you really know your way around these knife skills and develop confidence with each recipe, you'll be ready to have fun with it - and that will improve your timing.

"Practice until you understand how it feels, how it looks, how it tastes," he adds.

And here's one more tip:

You might want an inexpensive knife with a built-in cut ruler for practice. They're less than $15.  

There's also a cutting board available for around $25 (it's called an OCD chef board, and is NOT a professional item.  But if you’re learning….it could help you become accustomed to sizing your cuts by hand and eye. 

Check gadgets for geeks for the less expensive versions of both knives and boards and please remember these are not professional tools and should not be used in either professional kitchens or competitions!)

NOTE:

A post later this week will review additional critical notes for both salads and omelets.