So, not so bad or even very ugly....

Take this for granted:  Every single judge, chef, instructor and volunteer with C-CAP genuinely wants every culinary student to do well in competition.

However, the very same judges can also be sticklers about kitchen techniques and skill levels. 

"The biggest problem, I think, is that students want instant gratification," says Chef Francine Marz.   "They get bored too easily and always, always underestimate the competition." 

She knows whereof she speaks, too:  Academic director of culinary education at the Art Institute of Phoenix, she's been both a team member and leader for regional, national and international culinary teams.

And what else? 

"People need to understand the recipes, to be able to follow the recipe.  If you don't know the dish, do some research and find out what the final product should taste like.

"So ask the chefs about the ingredients - and reach out to other C-CAP winners.  People like to help!"

"Typically, they're working in a space that's about the size of any station in a busy kitchen," says Chef Jared Porter of The Parlor.  "I'm a list maker, a real organized guy, so I look for organization."

Chef Jared's mantra is "If your station's disorganized, your plate and cooking will be, too." 

He's also interested in seeing if students are able to talk about their academic or personal  lives, as well as discussing their cooking, saying, "You just can't be an introvert in this business."

Confidence in skills, technique and timing are also an issue. 

Chef Lee Hillson, The Phoenican, says, "Overall, they seem to be a bit cautious.  Being a little low on confidence slows you down."

"They need to be having fun - and still focus," says Chef Jared.

Lead judge and placement director at Arizona Culinary Institute, Chef Glenn Humphrey, reminds students they can gain some more confidence by remembering to taste every dish every step of the way.

"Taste everything!" he says.  "And remember to taste it after you add any ingredient at all - because everything you add changes the dish.

"And also remember:  when you reach the finals, that's when the competition really starts."

Le Cordon Bleu instructor and chef Pietro Vitelli and a coach-leader for LCB's competition teams spent hours of preliminary practice sessions offering guidance and critiques as C-CAP students strived for perfect cuts and omelets.

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His recommendations begin with "Be early of time and mind, this is in regards to mental and physical mis en place.

"Start clean, work clean and clean up. A clean jacket and or a clean cutting board is a sign of a clear mind.

"'Measure and cut' is your new mantra, 'measure and cut, measure and cut, measure and cut."

"Practice the craft: remember that knife cuts are a signature of our craft. Consistent knife cuts not only make food look good, taste is also improved by having proper flavor extraction of what we are cooking.

"Last but not least, cook your hearts out as if it was your last plate."