About pots and lids

"This is the most fun industry," says Kim Tranter, M.B.A., CHE, associate professor and director of resort, lodging, tourism and event management programs at Johnson & Wales.

"But it's hard work, a lot of hours, and most students work through school carrying a large class load.

"What's equally

important to think about," she adds, "is to understand what you might make initially versus the cost of living."

That's just one big reason to seriously consider what kind of education might be the right choice after high school.

Culinary programs range from (relatively) short-term certification programs to four-year and even advanced degree options at large universities. And, as in other fields, those with advanced training progress more quickly and with more rewards.

Selecting the right training or school is critical, Chef Jorge de la Torre agrees, adding that "It is crucial for students to experience not only orientation programs but everything that can help them become connected with the school and understanding the culture.

"To me, this also indicates desire and interest. Successful students are ready to absorb all that is offered them."

Kristina Verhuizen, a 2011 C-CAP scholarship winner, also notes it's important for high school culinary teachers to have a good idea of the differences among the various culinary programs.

"Students need help knowing where they will fit," she says.

That's why touring campuses, visiting classes, and attending orientation sessions is so critical, she explains. "You need to be firm in who you are, but you also can't be afraid to step out of your comfort zone."

Chef Jorge has another thought about that comfort zone, and young culinary students.

"Work experience in the desired field (of hospitality) is critical. This is what gauges (a student's) desire and passion for the field. School and work are completely separate but mutually necessary (experiences) to be a great chef.

"It's not necessarily what might be taught, but…making life long bonds and connections."

Those kinds of connections, of course, are a given for C-CAP students.

Next: If you're a high school junior or senior thinking about culinary school, you need to know how to look at culinary programs. We'll have a few tips for you to think about as you begin school this year!

Students reap high praise, dollars for dreams as rising culinary pros

"Every year, it's harder and harder to judge (the finals)," says C-CAP Arizona's lead judge, chef Glenn Humphrey, Arizona Culinary Institute.

"The students show improved execution, their presentations are good. The skills are higher - and they're smarter, with higher GPA's. This is great!"

"I was so impressed," says C-CAP's founder and national chairman, Richard Grausman.

"These students show a mastery of basic skills and that's the foundation. They show good technique, a good demeanor - and real passion. There's a lot of talent already visible.

"I have to commend the teachers."

This year's C-CAP Arizona scholarship winners:

Chrystae Rohman, Basha HS: C-CAP Education Scholarship - $1,000

Roczanne Orr, Blue Ridge HS: C-CAP Education Scholarship - $1,000

Kristina Emmett, Cactus HS: C-CAP Education Scholarship - $1,000

Danielle Flanery, RS Kelis HS: C-CAP Education Scholarship - $1,000

Sabrina Denney, Canyon del Oro HS: C-CAP Education Scholarship - $1,000

Francis Balmes, Casa Grande HS: C-CAP Education Scholarship - $1,000

Crystal Sellers, Santa Rita HS: C-CAP Education Schoalrship - $2,000

Wye Eun Chung, EVIT: C-CAP Education Scholarship - $2,000

Jeremy Ballester, Casa Grande HS: Mark Tarbell Scholarship - $2,000

Patrick Tribbett, Kingman HS: Barbara Colleary Scholarship - $2,000

Petra Fierro-Acosta, Metro Tech HS: ACF Chef's Assoc. Arizona Scholarship - $2,500

Jessica Beekman, Flagstaff HS: Barbara Fenzl Scholarship - $3,500

Emery Van Gilder, Catalina Magnet HA: Tracy Fierros Memorial Scholarship - $1,000 and the Getting Our Just Desserts Scholarship - $3,000

Alexandra Martinez, Maricopa HS: Central Arizona College Presidential Scholarship - $2,520 and the James Beard Foundation Scholarship - $3,000

Rebecca Eltringham, Chino Valley HS: Sanctuary on Camelback Mountain Scholarship - $5,000

Jeremy Dichoso, Chino Valley HS: Sanctuary on Camelback Mountain Scholarship - $5,000

Carrie Beletz, Moon Valley HS: Beau MacMillan Scholarship - $5,000

Chelsey Hacker, EVIT Mystery Chef Scholarship - $5,000

Alejandro Cuevas, Metro Tech HS: C-CAP Education Scholarship - $3,000

Giovanny Murillo, Wickenburg HS: Le Cordon Bleu full-tuition scholarship for the certificate - $17,500

Calena Srutowski, EVIT: Arizona Culinary Institute professional program half-tuition scholarship - $14,000

Jack Quijada, Metro Tech HS: Classic Cooking Academy full-tuition scholarship - $15,000

Daniel Clark, Moon Valley HS: New England Culinary Institute full-tuition scholarship for the associates' degree - $51,500

Brandy Pennick, EVIT: The Art Institute of Las Vegas half-tuition scholarship - $21,645

Mason Nelson, Casa Grande HS: The Art Institute of Tucson full-tuition associates' program scholarship - $43,290

Alyssa Falshaw, Flagstaff HS: The Art Institute of Phoenix Scholarship for the Culinary Arts - $50,000

Christopher Andrade, Valley Vista HS: The Art Institute of Phoenix Scholarship for the Culinary Arts - $50,000

Samuel White, Dobson HS/EVIT: The Art Institute National full-tuition scholarship - $80,088

Oscar Sanchez, Metro Tech HS: Culinary Institute of America full-tuition scholarship for the bachelor's degree - $96,880

Royce Schlittenhart, Canyon del Oro HS: Johnson & Wales University full-tuition scholarship - $104,448

Congratulations, everyone! See you at College 101!

Ready for your close-up?

Let’s face it. Going for a little chat with people who 1) are basically strangers to you, and 2) hold a very important part of your future in their hands is more than a little daunting.

You want to be as ready and relaxed (but alert!) when you walk into that final C-CAP scholarship interview.

So here’s what you do to give yourself an advantage.

Pack a little survival assistance into your kit for the competition. Add a clean shirt (a t-shirt is okay), a face cleanser, and a toothbrush or even just some mouthwash or breath freshener.

After the plate presentation judging, take a few minutes to get to the rest room, wash your face, and put on a clean shirt. Yes, ladies – you can fix your make up, too.

No, you absolutely do not need to do this. But it will make you feel better and more prepared for the rest of the day.

When you walk into the interview, here’s what to do:

Smile and greet each judge individually. Look each person in the eye (briefly!).

Mention that you’re happy/glad/pleased to be there (“It’s great to finally be here.” “I’m really happy I made it here.” --- You get the idea.)

Before you answer each question, stop for just a second to take a breath. It will help to relax you and also gives you a moment to think.

Make sure you have at least one or two questions you can ask the interviewers.

Finally, before you leave, say thank you to the interviewers. (“Thanks for talking with me. I appreciate the opportunity to be here.”)

With a calm, collected presentation, you’ll make the best impression. And you can walk out of the interview being positive you’ve done your best.

Don't even think about....

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 about the 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 interview aid.

Think before you interview!

Passion in the kitchen!

It’s not always easy to express in words those things that are the most important to us. It can be especially difficult when we’re anxious about the outcome of a critical interview.

Add to this the fact that some people are naturally more dispassionate and unreadable to others and that you may be tired from the morning’s competition and it’s no surprise you might appear to be less than enthusiastic .

Here are a few tips to help you put into words and actions why working in the culinary and hospitality field is so very vital to you.

You’re taking the first step, by preparing yourself and practicing.

When you finally get to your interview, you’ll be ready to stay in the present, convey a positive attitude – and sit up straight. (No kidding – it’s really important to physically demonstrate that you’re actively involved in this interview.)

Use gestures as you speak to underline the impact of your words.

Tell stories that inspire you and help to illustrate the point you want to make.

Smile as you speak and look directly at the people with whom you’re speaking. Sometimes just smiling helps you feel more energetic and positive. That will help convey the joy and excitement you feel about your work.

Keep the volume of your voice up, and vary the pace and pitch of your voice. This will keep you from falling into a monotone and remind you of the importance of what you’re saying.

Finally – practice some more. Here’s one more tip: if you are practicing your cooking techniques and plating, you can run through a practice interview aloud while you do that.

Tomorrow: How to be ready and relaxed at the same time.

Meet your interview judges

C-CAP Arizona scholarship interviews include several professionals. Each has a different kind of view, and will look for different things in your responses.

“Group interviews are just as serious as one-to-one interviews are,” says HR expert and culinary pro Almira Wagley.

“Each interviewer is going to have a different perspective on each candidate. Candidates need to remember to give each person in the interview equal weight and importance in responding to questions.”

This is rough on candidates, but also helps insure that each student is seen more completely as judges discuss the interviews and applications.

Here are the judges who will conduct this year’s interviews:

Richard Grausman

Richard Grausman is the founder and chairman of C-CAP. A native of North Carolina, his first degree is in economics. He studied with James Beard before enrolling at Le Cordon Bleu in Paris. He became the school’s first official ambassador.

He’s considered one of this country’s foremost culinary experts and educators, with a sterling national reputation. His greatest goal for C-CAP students is to have each succeed in school and in their culinary careers. (Learn more about Richard and his career at www.ccapinc.org/grausman-bio.php.)

Susan Robbins

Named president of C-CAP just last year, Susan Robbins spent her life as an acknowledged and avowed "foodie." Her professional career began in education, focused on students with special needs. Most recently, she was part of the founding management team of CDT, a mission-driven real estate investment trust, where she also served as general counsel. You'll also find more information about Susan at www.ccapinc.org/Susan-Robbins-President.php.

Glenn Humphrey

Placement director of the Arizona Culinary Institute, Chef Glenn is a graduate of the Culinary Institute of America. A native of Connecticut, he’s also worked with the Scottsdale Culinary Institute, and was also food and beverage director for Marie Callender’s, among other professional culinary work.

He’s coached and judged culinary competitions across the country, and has been lead judge for C-CAP Arizona for more than a decade.

Sharon Levinson

Sharon Levinson is a professional non-profit organization manager and has worked with several groups and organizations. She’s been volunteering with C-CAP for more than 10 years, and is the person who helps keep everything running smoothly on the administrative and (actual) organization end.

Jill Smith

Jill is the C-CAP director for Arizona. Following a successful career in the high tech industry, she enrolled in culinary school and graduated from The Art Institute of Phoenix. Working with C-CAP allows her to take advantage of her skills in marketing and management, while capitalizing on her culinary understanding and expertise. She’s become tireless in her goals to help Arizona’s culinary educators provide an excellent foundation for their students’ success, and to help each C-CAP student reach both educational and professional success.

Outsmart your competition!

You know your recipes. You're practicing tournes with those pesky potatoes. You can whip together a silky crème patisserie in mere minutes, and you have that drip technique for your chocolate sauce perfected.

Now - are you ready for your close up? That interview following the demonstration of your kitchen skills can be the big key you need for a major scholarship. Here's how to prepare.

First, review your application one more time.

Your interviewers will have a copy of your application. If there is a blank, or an unclear answer, they may well have a question for you. They’ll also have a copy of your essay as they interview you.

If you’ve reviewed your application, you’ll know what to expect.

If you’ve reviewed your essay, you’ll remember what you wrote – and be able to think about why you wrote it.

Because the judges want to match your dreams with the dollars they have to award, expect to be asked if you’ve had a chance to consider more than one school.

You may be asked if you’ve toured specific schools, and you will definitely be asked if you’ve thought about how you will live while you’re in school.

If you’re thinking about Johnson and Wales, for instance, they may want to know how you plan to travel to school.

How will you live while you’re in school? Have you lived away from home before? Will you need a part-time job?

Do you have other financial resources? Do you need transportation? What about school supplies (not just your books)?

Your C-CAP interviewers want to know you’ve spent some time figuring out this next step in your culinary career.

Next time: how to do your best in this part of the competition.

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.

And the finalists are….

Just 30 students from across Arizona will compete in the 2012 Careers in Culinary Arts Program scholarship competition finals this March.

Judges at the preliminaries noted that many of the students in competition demonstrated good knife skills; several judges noted that organization and learning how to season appropriately should be priorities as they prepare for finals.

(Check this blog over the next weeks. There will be continuing updates from judges' notes and more as the date for finals approaches!)

Here are the students who will be competing (save time! It's in alphabetical order, high school following name, divided between juniors and seniors):

Seniors

Christopher Andrade, Valley Vista/West MEC

Jeremy Ballester, Casa Grande

Francis Balmes, Casa Grande

Carrie Beletz, Moon Valley/West MEC

Jessica Beekman, Flagstaff

Wye Eun Chung, EVIT/Corona del Sol

Daniel Clark, Moon Valley/West MEC

Alejandro Cuevas, Metro Tech/Camelback

Sabrina Denney, Canyon del Oro

Jeremy Dichoso, Vista Grande

Rebecca Eltringham, Chino Valley

Kristina Emmett, Cactus/West MEC

Alyssa Falshaw, Flagstaff

Petra Fierro Acosta, Metro Tech/Alhambra

Danielle Flanery, RS Kellis/West MEC

Chelsey Hacker, EVIT/Apache Junction

Alexandria Martinez, Maricopa

Govanny Murillo, Wickenburg/West MEC

Mason Nelson, Casa Grande

Roczanne Orr, Blue Ridge

Brandy Pennnick, EVIT/Apache Junction

Jack Quijada, Metro Tech

Crystae Rohman, Basha

Oscar Sanchez, Metro Tech

Royce Schittenhart, Canyon del Oro

Crystal Sellers, Santa Rita

Calena Srutowski, EVIT/homeschool

Patrick Tribbett, Kingman

Emery Van Gilder, Catalina Magnet

Samuel White, EVIT/Dobson

Juniors

Gustaco Alegria, North

Taylor Bergant, Maricopa

Nichole Carpenter, Canyon del Oro

Courtney Clardy, EVIT/homeschool

Elizabeth Cuka, Chino Valley

Christopher Owens, North Canyon

Autumn Parrish,Payson

Kanisha Twitty, Poston Butte

Kate Watson, Liberty

Kenny Wietholter, Vista Grande

One word

If there's one word the 2012 C-CAP judges would like student competitors to recall first as they prep for this coming Saturday's competitions, the word would be taste.

Chef Jared Porter, The Parlor, says, "Season up! Salt! Ramp up your salt!"

It's important to learn how to almost intuit how much salt is needed, he explains, suggesting that students practice by making several plates of scrambled eggs with different levels of salt.

"Measure it, and put it in your hand so you learn how any given amounts looks and feels in your hand," he says.

And taste as you go. That means, taste the vinaigrette at each step. Then taste as you add each vegetable and adjust the seasoning to accommodate each ingredient.

"You want to learn how to balance the flavors (in the vinaigrette," suggests another judge.

Getting the recipes right, getting the timing down, knowing how to plate and present a dish takes a lot of practice.

Chef Glenn Humphrey, Arizona Culinary Institute, couldn't agree more.

"It's a lot of effort, and you've invested time and energy," he admits. And practice is…well, practice.

"Repetition's part of the business," he adds. "You make the same dish the same way night after night - that's the business.

NOTE: more tips and notes from judges: click through on the "older posts" note towards the end of the blog page!

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!