Final practice - first notes: from the lead judge and a former contestant

Work and school schedules kept more than half of this year's C-CAP finalists from this weekend's final practice session at Arizona Culinary Institute with lead judge Chef Glenn Humphrey.

Chef Glenn gave a rapid-fire demo of the required entrée, chicken chasseur, and took time to review tourneed potatoes.

"Move the potato, not the knife," he says, "and make sure you get 'em about the same size so they cook evenly and quickly. And don't wear gloves - you're gonna cook these, you don't need to be gloved. Save the gloves for when you're working with food ready to serve."

And about those gloves…"Get some blue ones," says C-CAP graduate Justin Richardson. "If you use blue gloves, you'll know right away if you've nicked one enough to leave even a tiny piece in the food."

Chef Glenn ran through a step-by-step guide to preparing chicken chasseur (see below!) before finalists began formal practice.

As a graduate, Justin offered a few thoughts as he observed finalists at work, drawing from his own C-CAP finals as well as his work experience in the kitchens at the Pointe Hilton Squaw Peak.

"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. I can see hat everyone here is off to a good start, but there's a real need to buckle down and be serious. 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!)
• 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. You don't need to be overly creative - make it appealing and neat and step away from the plate!

Justin has one final bit of advice: "You need to focus. It can be $80,000. Think how much winning this scholarship could change your life. I know it's possible," he says.

"It changed mine."

How to compete like a pro

There are only two more formal practice sessions left before the 2012 C-CAP Arizona culinary finals.

So, roughly, 15 days during which you will have ample opportunity to either practice some more or whip yourself into a frothy panic fueled by fear and increasing evidence that you need additional time to practice.

Let's focus on the first.

That's because this year's competition shows all indications of being extremely - uh, competitive. That is to say, skill levels among contestants are roughly par, with some having a critical academic advantage.

So, here's what we're gonna do this week - we're gonna go back in time, and give you a few more keys.

These particular keys are from Chef Francine Marz. Chef Marz, a major competition veteran now with The Art Institute of Phoenix, provided a major guide to improved competition performance.

Today - a focus on food and plating.

In this contest, the chicken comes before the egg

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.

· 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 your chicken; 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. Also, it belongs on the food, not the plate.

How to make, fill and fold a crepe

· 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.

· Practice folding your crepes.

· Play with the presentation before you get to competition, to give yourself a plan and options in plating.

· Be careful about your chocolate sauce, and how you pipe it onto the crepes and plate.

· Chocolate piping doesn’t need to be too glitzy!

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

NEXT up:

Chef Marz had plenty more to say about competitions. You'll flip your tocque over her suggestions for getting your game together so that it's really on.

Prepping for practice

Hey! Wait a minute! Isn't practice all about preparation?

It's a classic "yes, but" instance.

Here's why: If you don't show up at the practice sessions for this year's C-CAP finals (March 17, practices EVERY Saturday until then!) with a game plan in mind, it will be difficult to hit your stride and maximum potential at the finals.

So, here are a few tips from Arizona's C-CAP director, Jill Smith. Let's begin with some general advice:

• Keep ALL the equipment you need in one place (like a bus tub) and only use that equipment when you practice. (Make a list of every tool or piece of equipment, along with your products and - literally - check things off as you pack.) Using this method will help you know exactly what you need and what you don't need.
• Make sure you taste everything.
• Practice working in the same amount of space you will have at the finals: two (2) burners and about three (3) feet of counter space.
• Make sure that you taste everything.
• Use a thermometer to check your chicken for doneness.

This week, practice will focus on your chicken dish, including those trickey tourneed potatoes. Here's how to get set for actually moving that chicken chasseur from prep to plate:

1. First, tourne potatoes.

2. Blanch potatoes.

3. Season chicken.

4. Saute chicken, transfer to pie tin and into the oven.

5. Make the sauce.

6. Finish potatoes.

7. Plate chicken and take one to the judges' table, one to the presentation table.

Treat the chicken well. Arizona C-CAP is delighted that Redbird Farms is once again generously providing their high-quality chicken both for practice and for the final competition. (Take a look at Redbird Farms web site through the link off to the right margin here.)

Don't forget - final competitions do add and subtract points for your plate presentations. This Saturday's practice would be a good time to ask Jill or any of the judges who might be available about tips on plating!

What you need to know about practices...

Here are a few things you need to keep in mind as you're prepping for this weekend's FIRST practice for C-CAP's final competition, set for March 17 at EVIT in Mesa.

Check this blog for more information - including recipe and presentation tips, from last year's competition experience and from this year's judges!

1. Follow the recipes! The only place for creativity in the Final Competition is in plating, you must follow the recipes as written. There are also helpful hints in your recipes and on the C-CAP website, www.ccapinc.org.

2. Check out C-CAP AZ blog for tons of competition information, hints, judge’s comments and preliminary competition photos at c-cap-arizona.blogspot.com.

3. Recipes can be downloaded from www.ccapinc.org, click on Arizona, click on Competition, click on Final Competition Recipes

4. Make sure you bring ALL equipment that you need to the finals. You can only use what you bring, no borrowing or sharing. You need two (2) sauté pans - one for your chicken and one for your crepes.

5. Make sure you have the correct kitchen uniform - including proper footwear - NO tennis shoes. When you arrive at the finals, you will receive a C-CAP jacket, an apron, and a hat. The hat you will be given to wear is a tall paper toque, so make sure your hair will be completely contained.

6. You must bring your own chicken stock and chicken glaze - all other food items will be provided.

7. Strawberries will be provided to garnish your crepe (optional).

8. Olive oil and clarified butter will be provided to brown your chicken - Chef Humphrey suggests that you use olive oil.

9. Cold butter will be provided for your sauce.

10. New potatoes will be provided for tournes.

11. Make sure you are using cornstarch in your pastry cream - no flour.

12. You will make two plates of the chicken dish and two plates of the crepe dish. One for judges tasting and one for presentation.

13. Presentation plates will be provided by the competition site.

14. You are required to stay after the cooking competition for an interview with Richard Grausman, Founder and President of C-CAP. Students coming the greatest distance will be interviewed first. The last interview may be as late as 7pm. Remember, you want Mr. Grausman to spend as much time with you as possible so that you can convey which scholarships you are most interested in and this process takes time.

15. Lunch will be provided.

Like getting to Carnegie Hall…

True story!  You get to top spots in the C-CAP scholarship competition darn near exactly the same way you reach Carnegie Hall!

That's right.  The answer is - you can recite this in unison, students! - Yes! Practice. Practice. Practice.

This year, according to C-CAP Arizona's director Jill Smith, early competition practices show that many students planning to compete need to improve their knife skills significantly.

"Their cuts show a real lack of practiced skills," she notes.  That indicates a need for both individual and directed practice with all types of cuts, from mince to batons.

Remember, practice doing your cuts slowly, using the best knife you have (that is, right size, sharpened, right weight), and measure your cuts if you aren't certain.  Don't worry about speed - you'll develop it as you gain confidence.

Jill also notes that it's clear students have been practicing making omelets.   Students need to remember that omelets for competition can be either two or three eggs, depending upon the size of the pan.

Omelets can be "shaped up" after they're on the plate, as long as hands are gloved.

A few other tips: 

·       Organize. 

·       Wipe your board clean after each task, but do not sanitize with each wipe.  If you do, your food will taste like sanitizer.

·       Have one tool and only one vegetable (or food product) on your board at any time.

·       Taste!  Taste your food, taste your friend's food - taste as you go and taste as you complete a dish!

·       Make sure your presentation is neat, clean and not sloppy in any way.  This means you must check every part of your plate and food!

Finally, remember, cooking in this competition is a combination of both passion and technique.  It really shows in your completed dish when you believe cooking is fun!

2012 Preliminary Competition Suggested Equipment List

Sanitation

Sanitation bucket or spray bottle (sanitizer solution will be provided at competition site)

Classic French Omelet

Stainless steel bowl for mixing eggs

Whisk or fork

non-stick sauté pan (preferably for a 3-egg omelet)

Heatproof spatula

C-CAP Salad

Cutting board

Rubberized mat (or use wet paper towels) to prevent cutting board slipping

Chef knife

Paring knife

Measuring spoons

Peeler

Whisk

Large stainless steel slotted spoon

Small pot for boiling water for tomato concasse

Stainless steel bowl for ice bath

Stainless steel bowl for vinaigrette

Stainless steel or plastic container for trash

Ring mold (2 inches high by 3 inches wide)

Mesh strainer

Cheesecloth

Gloves

Tasting Spoons

Kitchen Uniform – Mandatory for all C-CAP Competitions

Chef coat

Hat (no baseball caps)

Black or checkered pants (no jeans)

Neckerchief

Kitchen – type shoes (closed-toe, non-skid soles) – absolutely no tennis shoes

No jewelry, nail polish, fake nails

All hair must be under hat

YO! People! Time to get serious about practicing!

January 12 4pm – 6pm	Mountain View (Tucson) High School 3901 W. Linda Vista Blvd, Tucson 85742 Host: Sean Frederick	Canyon Ranch Chefs and C-CAP Teachers will determine Tucson-area practice schedule. Omelet practice, bring equipment for omelet only. RSVP to Jill Smith by January 10
January 13 9am – 1pm	Chino Valley High School 115 N. Highway 89, Chino Valley 86323 Host: Dolisa Pehl	Chef from Eloma cooking method will demonstrate their technology, salad and omelet practice. Bring all equipment for salad and omelet. RSVP to Jill Smith by January 11
January 17 2:30-4:30	Flagstaff High School 400 W. Elm Avenue, Flagstaff 86001 Host: Patti Pastor	Salad and omelet practice, bring all equipment. RSVP to Jill Smith by January 13
January 21 by midnight	C-CAP Applications Due Jill Smith 4948 W. Buckskin Trail, Phoenix 85083	Applications are due to me (not postmarked) by January 21. Applications available online at ccapinc.org
January 23 3:30-5:30	Peoria High School 11200 North 83rd Avenue, Peoria 85345 Host: Barb Saltzman	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 20
January 25 3:30-5:30	Paradise Valley High School 3950 E. Bell Road, Phoenix 85032 Host: Patty Nadzieja	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 23
January 26 3:30-5:30	Glendale High School 6216 W. Glendale Ave, Glendale 85301 Host: Shawn Morris	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 24
January 30 3:30-5:30	Maricopa High School 45012 W. Honeycutt, Maricopa 85239 Host: Rex Sherry	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 27
February 1 3:30-5:30	Mesa High School 1630 E. Southern Ave, Mesa 85204 Host: Priscilla Yazzie	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 30
February 2 3:30-5:30	Chandler High School 350 N. Arizona Ave, Chandler 85224 Host: Stephanie Mock	Salad and omelet practice, bring all equipment RSVP to Jill Smith by January 31
February 4	Preliminary Competition, Heat 1 & 2 Metro Tech High School 1900 W. Thomas Ave, Phoenix 85015	Competition, details to be sent separately
February 11	Preliminary Competition, Heat 3 & 4 EVIT 1601 W. Main St, Mesa 85201	Competition, details to be sent separately
February 14	Senior Finalists Announced	Teachers are notified by email if their student did/did not advance to Final Competition

A cautionary column

You’ve read and re-read your C-CAP application and essay.

You checked out every page on the national C-CAP web site, so you know the history and you know Richard Grausman’s background.

You’ve done as much background research on the three other judges as possible during a quick Google look.

You’ve decided on a top school, and you have at least one (preferably two) others that you believe would be a good fit for you.

You know how you’ll meet travel and living expenses during the school year.

You know your GPA is high enough to get you into the school or program you’d like to be in.

You’ve thought about what, exactly, is it about the culinary world that interests you, excites your imagination, and gives you joy in the doing.

You’re all set for the next step. This is the “DO NOT EVEN THINK ABOUT DOING THIS” list of interview tips. So here we go.

• Don’t slump. You’ve had a busy morning and not enough sleep. Welcome to the professional world. Look as if you’re ready to take on that world with energy.
• Don’t mumble. You’ll appear cranky – and no one likes a crank.
• Don’t use extreme slang or swear. Really. It’s not f------- sophisticated at all and will not favorably impress your interviewers.
• Don’t be a know-it-all. If you knew it all, you’d already have your doctorate and your own culinary enterprise. Or more.
• Don’t even think about taking your cell phone into the interview room.
• Don’t answer any question with “I don’t know.” If you must, say, “I haven’t been able to think through that, but I know it’s important. I’m still looking at options and hoping to find some guidance on this.”
• Don’t answer any question with only “yes” or “no.” Explain and describe as much as possible.
• Don’t lie. Be truthful, candid and to the point.
• Don’t insist that you deserve any particular scholarship. You don’t know the particulars of everyone’s circumstances or qualifications.

Tomorrow: Last-minute help - this is the easy stuff!

Use your head to prepare for C-CAP finals

During this past Saturday’s practice, C-CAP’s lead judge Chef Glen Humphrey, CEC, CCC, took a few minutes to talk about a few critical points for this year’s scholarship candidates.

In practicing for the culinary competition, Chef Glenn reminds students, “Timing is everything. You want to think about what you’re doing and how you’re dong it.”

He notes that knife skills are critical in improving prep time, as well as in the look of the finished dish.

A well-thought out plan for plate presentation is also critical. “You need a clear idea of what you want in your presentation,” he says. “It helps to have given it some careful thought – and to have practiced the idea.”

Moreover, “If you’ve practiced enough to feel confident about every step, it will show in your attitude as you cook. You need to be focused sufficiently to not be distracted by people and chatter around you.

“And we look for a confident – not arrogant – attitude.”