Don't be a dumb cluck - that chicken's tricky and the crepes brown quickly!

We're cutting to the chase here: these are basic tips from judges and culinary competitors about getting that chicken and crepes exactly right. 

And the first thing 2018 competitors want to remember is this: CCAP founder Chef Richard Grausman owns the CCAP chicken chasseur recipe (in every sense of the word). And, yes - he's expected to be present at this competition. (of course, Chef Grausman is very present at just about every CCAP competition!)  

Here are a few other things to remember about making and plating supreme poulet chasseur avec pommes chateau (hunter's chicken with turned, sauteed potatoes):

·      Make sure your chicken breast is about the right size for a serving. If it's too large, cut it - and make certain you are trimming it appropriately.

·      Stock needs to be perfectly clear, with a good taste.

·      To help sweeten the stock, add more onion.

·      Be careful with the glace.  Even a small burned bit in your saucepan will give it a bitter, burned taste. (Butter will help take care of lingering bitterness.)

·      Don’t leave tomatoes or potatoes sitting in an ice bath.

·      Remember to season the potatoes.

·      Let the potatoes get just a little color in the saute pan.

·      Be careful how you slice the chicken for plating; don’t fan it out too much (it will cool too quickly).

·      Have some sauce under the chicken and some sauce or garnish on top.

Create a presentation with a delicate look to it; if you use a parsley or herb garnish, mince finely and don’t let it clump. Remember, it belongs on the food, not just the plate (no matter how nice you think your plate looks with parsley dust around your chicken).

We'll have more on presentation later - right now, let's make some crepes.

Not exactly Suzette's dessert here: making, filling and folding CCAP crepes

·      Timing, timing, timing.  If you make your pastry cream first, drop a sheet of plastic wrap right on top and keep it in an ice bath at your station.

·      Make sure your eggs aren’t curdling; keep stirring!

·      Keep your pastry cream smooth and as light (thin) as possible.

·      Keep your crepes as thin as possible.

·      Make sure your crepes are the right color - they are pale gold, with maybe a few flecks of slightly darker brown.

·      Practice folding your crepes.

·      Play with the presentation before you get to competition. You want to have a plan - and you'll need options depending upon how your crepes turn out - and what your berries and chocolate sauce look like.

·      Be careful about your chocolate sauce, and how you pipe it onto the crepes and plate. (And - by the by, don't get crazed with the chocolate: Chocolate piping doesn’t need to be too glitzy!)

·      Finally – don’t forget to taste!  The pastry cream should taste just sweet enough, with a whisper of vanilla.

Coming next: prepping for competition - how the pros do it