Practice break (extra reading, not required)

When you're ready to take a break from practicing, you might want to take a glance at a couple of these recent articles about culinary school and working in the hospitality industry. 

(Bonus! You'll probably find one or two things that you'll want to ask one of the professionals about.)

http://www.nytimes.com/2014/03/18/education/culinary-schools-speed-the-rise-of-hopeful-chefs.html?_r=0

(If you're having trouble with this link, drop us a note - this story is available in word doc format on request)

http://www.eater.com/2016/1/29/10868980/should-i-go-to-culinary-school

http://www.eater.com/2015/7/23/9011517/culinary-school-costs-tuition-starting-chef-salary-worth

http://www.eater.com/2014/7/28/6184011/chefs-weigh-in-does-culinary-school-get-cooks-hired

http://www.eater.com/2016/1/27/10835270/restaurant-industry-women-chefs-paid-maternity-leave

Who's to judge? (Top chefs, that's who!)

If you're competing in the upcoming CCAP Preliminary Competition  (Saturday, February 6 at Le Cordon Bleu  at 8100 Camelback Road in Scottsdale), you'll want to know who's judging.

Take a look at the list below, and take time to memorize at least a couple of names and what they do.

Why?? Because while the competition is in full swing, these judges are not just going to be watching very closely, they will also be asking you questions and commenting on your work.

TIP: If a judge stops you in any work and suggests you try a different technique, say, "Yes, Chef! Let me try that right now." Then do it. (yes, you may go back to your original method, but be aware that the chef who gave you that technique is gonna be back. You better have moved on to a different task before that happens!)

TIP TWO (2): If another judge suggests you take that new technique and do it yet another way - guess what? Say, "Yes, Chef!" and get to it immediately. 

TIP THREE (3): Does this all sound difficult? Remember…heat and the kitchen… 

Here's the lineup of top hospitality professionals judging this year's Preliminary Competition:

Alan Zeman, executive chef, RATIONAL USA

Frank Caputo, executive chef, Cancer Treatment Centers of America

Jared Porter, chef/owner, Clever Koi

Silvana Esparza, chef/owner. Barrio Café, Barrio Urbano

Amy Binkley, chef/owner, Binkley's

Eugenia Theodosopoulo, chef/owner, Essence Bakery Café

Lee Hillson, executive sous chef, The Phoenician

Matt Fenton, FnB director, Tarbell's

Rick Boyer, executive chef, The Phoenician

Chris Masco, executive chef, Westin Kierland

Joshua Hebert, chef/owner, POSH Scottsdale

Justin Morrow, executive chef, Canyon Ranch

Shayne Spradling, executive sous chef, Canyon Ranch
Marcos Seville,  executive sous chef, Montelucia

Practice notes, pre-preliminary FEBRUARY 2016

CCAP Arizona's culinary coordinator, Nicole DeKruyter, has been mentoring nearly every preliminary competition practice. She has some clear ideas about what students most need to focus on before the competition.

"Vinaigrette's tripping people up this year," she says. "The recipe's a little different this year, and the taste is distinctly different.

"People need to remember that part of the competition is to be able to follow the recipe. In the revised (vinaigrette) recipe, emulsifying is a critical point. The vinegar and oil need to be fully emulsified for the recipe to work."

Students need to also be aware of

* their cutting boards. "Keep them clear of everything except the tool(s) you need for one product at a time."

* sanitation. "Cutting boards need to be kept clean, but if you swipe the board with sanitizer every time you begin working, your vegetables will taste like sanitizer."

* heat.  "You need to have the heat high enough to cook the omelet in about one minute (and yes - you can time it!). Also, keep stirring to keep the eggs creamy."

* seasoning. "This omelet has nothing but eggs in it. It's critical that it be seasoned correctly to have a good taste."

* stay professional. "Follow the dress code. To the letter." (What's the dress code? You can find it here:
http://www.ccapinc.org/locations/wp-content/uploads/2009/08/Preliminary-Competition-Details1.pdf

Nicole, a CCAP grad herself, reminds competitors that they are expected to keep working through the judging.

"The judges will talk to everyone, and they expect to be answered when they have questions. But you don't have enough time to stop and chat - so it's your task to work while they speak and you respond.

"The first thing you want to remember is 'Yes, Chef.' And then, no matter what their suggestion is - follow it."