What do C-CAP judges really want?

Culinary competitions all have rules and standards and expectations, but most competitors understand that success often rides on understanding just what the elusive ‘something’ is that judges want to see on a plate.

That’s true, too, for both the preliminary and final C-CAP competitions, which are made easier for judges by having published criteria for each level.

But – and this is a big, fat, hulking but: BUT every year brings some changes in the judging line up and expectations from judges.

Chef Glenn Humphrey, CEC, CCE, of the Arizona Culinary Institute, has been C-CAP Arizona’s lead judge for the annual competitions for more than a decade. He says, “The semi-finals are hard. In terms of the sheer number of competitors, it’s necessary for some of the judges to cover the kitchens and some the tastings.

“That’s when the written standards become important. It helps us make sure the judging is fair and even across the board. It’s a real balancing task.”

Chef Glen points out that, while the written objectives and standards haven’t changed greatly, “There’s a higher level of expectation, and the GPA’s are higher.

“We have kids with GPA’s of 4.0. The grade standards have been raised, and the levels at which the instructors are training have been raised, as well.”

He’s adamant that the key to success is practice and focus, for both instructors and students.

“Keep in mind that students who compete at the semi-finals need to execute at their absolute best to get to the finals. This means they need to understand exactly what needs to be done, how to do it – and they need to time everything.”

Instructors need to understand exactly what the students compete on, which is made clear, Chef Glenn notes, when both students and instructors attend the scheduled practice seminars.

“Those practices, though, should be time to practice with professional assessment from Jill and the other chefs who participate,” he adds. “Students who are clear about winning are also clear that they will need more practice.”

He has specific suggestions, too.

1) “Practice. Read the recipes to understand them. And practice will boost your confidence level.”

2) “Find a chef-mentor to help you, if it’s at all possible.” He urges students to...

3) ...“Take the initiative. You’ve got to be able to put yourself out there. If you do, I don’t think there’s a chef out there who wouldn’t agree to critique your work and help you improve.”

4) “Knife skills. Be comfortable with holding and using your knife. If you’re shaky, there are (extra) classes you can take.”

5) “Sanitation skills. It’s critical to know how to keep your work space sanitary.”

6) “Organize. Understand how to approach the dish.”

Coming next: This week’s practice – and tips from the rest of this year’s judges.

Practice, practice practice!

High school culinary teachers and students are beginning practice sessions in earnest for this year’s C-CAP culinary competitions. To give both instructors and students extra direction and insight into preparing for the intensity of the competition, C-CAP’s executive director Jill Smith has scheduled almost a dozen guided practice sessions across the state.

Students are welcome to attend any and all sessions, as long as they send a note (email is fine) to let Jill know they’ll be there. Attending sessions scheduled in your home school is easy: Just let your culinary instructor know, so you’re counted among the anticipated participants.

(WHY IS THIS NECESSARY? SO THAT THERE WILL BE ENOUGH PRODUCT WITH WHICH TO WORK! You can’t make omelets without the eggs. Or salads without the cucumbers. So remember to register!)

Here’s the schedule:

Jan 18 - North HS 4pm

Jan 19 - Tempe HS 3:30

Jan 25 - Thunderbird HS 3:30

Jan 26 - Casa Grande HS - 3:30

Jan 27 - Liberty HS (Peoria) 3:30

Jan 31 - Flagstaff HS 2pm

Feb 1 - Mesquite HS (Gilbert) 3:30

Feb 2 - Paradise Valley HS 3pm

Feb 3 - Canyon del Oro HS (Tucson) 4pm

Chef Tracy Jo Fierros February 21, 1968 - December 12, 2010

Chef Tracy Jo Fierros, 42, of Sierra Vista, AZ, was called to be with her Lord and Savior on December 12, 2010 . She had been an area resident for the past 36 years.

Tracy was born in Douglas, AZ, to Jose and Carol (Kautzer) Fierros.

She grew up in a military family and traveled throughout the world, finally settling in Sierra Vista in 1974. She graduated from Buena High School, DeVoe College of Beauty, and Texas Culinary Academy, Austin, Texas. She started her working career as a police dispatcher in Huachuca City, then as a nail tech in Sierra Vista, and finally as a chef at Canyon Ranch in Tucson, AZ, a job that she truly enjoyed.

She was very active in CCAP (Careers through Culinary Arts Program), a national program where high school students compete for scholarships to culinary schools. She was a teacher and mentor for students and teachers, and a judge in the state competition.

Tracy was preceeded in death by her mother, Carol, in 2000, and is survived by her father, Jose, of Sierra Vista, and many good friends and relatives across the country.

Memorial services will be held at the Sierra Vista Community United Church of Christ, 240 N. Highway 90 Bypass, Sierra Vista, on December 19, at 2 p.m. with Pastor Patricia Dickson officiating.

To My Father (Dude)

Dying is another step of life. I have only come through an open door into an adjoining room. I am I, and you are you, and the good life that we shared so happily together is untouched. The love that we felt for each other I still feel, and so do you. So speak of me in the easy way you always have. Don't change your tone or put on an air of sorrow. Laugh as we always laughed at the little jokes we shared. Play, smile, and think of me and thank God for me as I do for you. Continue to speak my name without effort, without a ghost of a shadow upon it. Life means all that it ever meant. There is unbroken continuum. Why should I be out of mind just because I am out of sight? Remember, Mom and I are waiting for you. (author unknown)