Your top tips on acing the finals

from your Arizona C-CAP judges and chefs

In a separate post, we're printing a full list of the "official" C-CAP tips for the finals. Now, here's what the pros said in the last "official" finals practice.

Chef Tim Stutz, chef and C-CAP graduate Justin Richardson, with the Hilton Squaw Peak, and lead C-CAP Arizona judge chef Glenn Humphrey, had a similar theme to their advice following the final "official" practice.

Each and every one put organization, sanitation, timing and seasoning at the top of their suggestions.

Remember, in both sauces and creams, ingredients need to be distinct enough to be tasted, and in the case of the chasseur sauce, identifiable (means don't cook your tomatoes to mush! don't let your garlic burn (avoid this by letting the mushrooms get a head start in the pan))

Be sure your chicken is cooked through. If the chicken's not cooked, the judges can't eat it.  If they cannot taste your dish because it is not cooked, your dish cannot be fully judged and you will lose points. (Use a thermometer and check the temperature!)  

Taste your dishes each step of the way. That way, you can correct seasoning throughout your cooking.  Remember - everything needs to be seasoned (give your potatoes a boost by salting the cooking water!). 

You're allowed to make lists for yourself - so make a list of every step you need to take and then time yourself at each step. 

Plot out the arrangement of your work station.  Remember to bring enough bowls or dishes for your mis en place, and line 'em up in order of use.  (You can label the bowls if it will help!)

Remember, if there's a garnish, it needs to be edible and a part of your dish.

Think about how you'd like to see each of these plates presented to you at dinner. 

Would you want enough sauce to moisten your chicken (hint: you do need to keep the chicken skin crispy, but there's still room for a little sauce across that breast)?  Do you want to see as well as taste the tomato?  And isn't a mushroom that's been sauteed to a little brownness a bit more appetizing? 

A plate of crepes needs to appeal with a hint of the delicacy of the crepes, the silkiness of the cream, and the rich intensity of chocolate.  A strawberry can boost the sweetness and add its own fresh taste, too.

These chef also stressed the importance of "practice until you gain confidence."   

This means that practicing the dishes gives you a familiarity with the preparation, and a better idea of the time you need in each step.  You'll also learn the taste each dish has at each step, which will give you a better idea of what you're getting in the final presentation.

When you know that, you'll feel certain that you can cook and present each dish with pride - and maybe even a little flair.