Energy is one thing you need to have in a busy kitchen.
So plan on being bright and energetic during final competition.
How?
First, get enough sleep the night before, if at all possible! And also: practice making both recipes in a confined space (about 24 inches by 28 or so), so you reach a comfort level in working in that space.
Bringing extra gloves, extra pans, and extra stock and glace will also give you more confidence as you work.
Remember to both sanitize and clean up as you go. That way, when you're ready to plate, you'll have space in which to work.
When you're packing your kit for competition, double check your equipment against your recipes.
Don't forget to make that little timeline for yourself. It will help 1) remind you of your recipes, and 2) keep you on track with your prep and cooking.
Review the list of judges (it'll be here on the CCAP site - we promise!) and take time to look up two or three of the judges so that you can ask more/better questions.
Also, if you have time, take a look at this older interview Reuters did with Richard Grausman (https://www.reuters.com/article/us-food-chefs-grausman/world-chefs-grausman-takes-fear-out-of-french-cooking-idUSTRE75R3AY20110628). Mr. Grausman has an international reputation and you might want to ask him a question or two!
Besides your equipment kit, pack yourself a little "competition survival" kit. Think things like an extra t-shirt or top (remember, you're going to have lunch post-competition. Judges will still be around!) In that kit, you might also want some face cleanser, a small towel, a toothbrush or some mouthwash, and a comb/brush. There's not a lot of makeup in professional kitchens, and no nail polish, but when you're finished with cooking, you can break out the lip color.
NO! You do not "need" to do this. But it will make you feel better and more prepared to interact with both judges and other competitors.
Coming next: how to survive the post-competition interview, in person or by phone!
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