Facing up to stiff competition

Get a move on, people!

C-CAP chef Nicole deKruyter's best advice after observing this year's senior competitors: "Hustle.  People need to get into the kitchen, get set up and show some energy.

"Movements should be deliberate, but brisk."

She advises making a list of tasks for each recipe, to help stay organized.  "You can tape the list to the lid of your equipment box."

Chef Howard Pierceall, of Sysco, also emphasizes organization - and focus.

"Look at your mise en place," he says. 

"Remember to measure and be quick, but focused.  And don't watch the clock - watch the food.

More than that, remember to "taste, taste, taste!"

More tips for competition 

Here are just a few more tips for finals (these came from CCAP grad and chef Justin Richardson):

"People need to be prepared to eat, breathe, sleep this competition for the next week, because it's the little things that trip you up and cost you points," he says.

"First, figure out your weakest point, and get busy on it. Focus on the work."

Keep your sauce supple, not over-reduced.  When you over-reduce, it gets gummy.

Make sure your pastry cream is - well, creamy.  You should not be able to taste that you used flour to thicken it. Keep your pastry cream creamy by placing a piece of plastic directly on top of the cream! Otherwise, it will develop a yucky-tasting 'skin,' which, by the way, Mr. Grausmann really dislikes.

Keep your chocolate sauce away from the pilot light - you could inadvertently scorch it and - no matter what you do to recover - your final dish will retain a faint scorched sense.

Remember:  it is a chocolate sauce. If you use it primarily as garnish, at least put a few squiggles or dots directly on the crepes.  (People like to taste chocolate!) 

And if you're planning to garnish with a strawberry, make sure you know how you're going to get some strawberries into the crepe and/or the pastry cream.

Take along extra product, especially extra chocolate, stock, glace.  Carry extra towels and gloves.  (You might not need them - but what if you knock over the pot of stock?)

Practice working in a tight (two feet by three feet or so) space - that's all the room you'll have during the finals.

Keep moving your used equipment out of the way.  By the time you're ready to plate, you should have a nearly empty work space to use.

Use the photos on the C-CAP web site to come up with a plan for presentation.  This competition is focused on time, so you don't need to be overly creative - make it appealing and neat and step away from the plate!

(More tips on interviews and a list of who's judging this year....coming tomorrow!)