Preparing Students for Culinary Competition

1. Preparing Students forCulinary Competition Prepared by Greg Beachey, CCC, CIC

3. Overview and Rules • Team members • Equipment • Menu • Timeframe • Areas of Evaluation • Disqualifications • Penalties • Tips

4. Team members • All team members must be currently enrolled in a ProStart Program • Teams have 2 to 4 members • All members must participate in the execution of the menu • An alternate is allowed to be used in case of injury/illness

5. Equipment • Students will cook on two portable butane burners • No electric powered equipment is allowed • Teams will provide all pots, pans, and smallwares

6. Menu Prepare three courses • Starter; can be appetizer, salad or soup • Entrée with protein, starch, and vegetable • Dessert

7. Timeframe • Team members will demonstrate knife skills, either through knife cuts or chicken fabrication. • Teams will be allowed station-set an a production set-up period prior to their competition time slot • Teams will have 60 minutes to prepare and present their menu to the judges • Teams will then clean their station • Critique and feedback will follow each segment of the competition

8. Competition Flow Station Set-Up (15 Minutes) Knife Skills/Poultry Fabrication (15 Minutes + 5 Minute Critique) Production Mise En Place (20 Minutes) Cook (60 Minutes-can present up to 3 minutes early) Skills & Organization Critique (10 minutes) Judge’s Tasting Critique (7 Minutes) Recipe & Menu Critique (5 minutes) Station Clean-Up (20 Minutes) Sanitation Critique & Dismissal (5 Minutes)

9. Areas of Evaluation • Product Check-In • Knife Skills • Poultry Fabrication • Team Presentation / Work Skills / Organization • Safety and Sanitation • Product Taste / Finished Product • Menu and Recipe Presentation

10. Product Check-in Ingredient/packing lists outside and inside of each cooler or bin Proper Temperature Check temperature of foods prior to check-in Pack items in coolers properly – layers Have a thermometer in your coolers Students should be prepared to answer questions

11. Product Check-in Proper Packaging Separate coolers for protein and non-protein if possible Label everything using a dark permanent marker No leaky packaging Delicate items protected

12. Knife Skills Accuracy and knowledge of cuts Make sure your knives are sharp Minimize waste Consistency of cuts Match the cuts to the skill level of your team Knife cuts must be utilized in the menu as cut

13. Knife Skills Teams must demonstrate four of the six available cuts • Julienne (1/8” x 1/8 “x 2”-2 ½”) • Brunoise (1/8”x 1/8”x 1/8”) • Chiffonade • Medium Dice (½” x ½” x ½”) • Tomato Concasse • Mince

14. Poultry Fabrication

15. Poultry Fabrication Do not debone Train students to properly separate joints Cut cartilage not bone Train students to work cleanly, leaving skin intact

16. Team Presentation/Work Skills/Organization Clean and pressed uniforms Teams uniforms must be identical. Look and perform as a team Proper shoes-Closed toe, non slip Restrain hair Leave the jewelry at home!

17. Team Presentation/Work Skills/Organization Have a team plan Master skills required for individual tasks Have everyone contribute and work Communicate! Be and act as the professionals you wish to be Practice and perform proper time management

18. Team Presentation/Work Skills/Organization Use appropriate method for product Employ at least two of the required techniques Poach, Shallow Poach, Braise, Pan Fry, Steam, and Sauté Use proper amount of product Have a plan for all waste and extra product

19. Team Presentation/Work Skills/Organization Use commercial quality cookware and equipment whenever possible Use proper size pan for task Use pans and other vessels appropriately Use proper tools

20. Safety and Sanitation Practice proper personal hygiene Handle knives safely Be conscious of open flames Keep station clean Ensure sanitation solution is at proper strength

21. Safety and Sanitation Demonstrate proper glove use Control temperature at all times Store food properly throughout competition Be aware of cross contamination Don’t let food safety lapse at plating time

22. Safety and Sanitation Keep station clean Leave it clean for the next team

23. Product Taste Keep it simple Taste, Taste, Taste Choose seasonal items if possible Ensure product is readily available Use the freshest ingredients possible Match cooking techniques to the dish

24. Product Taste Fundamentals properly executed will shine The students should drive the menu Consult with a mentor Match menu items to skill level of the team

25. Finished Product Be creative within reason Master techniques Don’t try something you are not comfortable doing Show the judges what you know, be ready to answer questions Scratch cooking whenever possible

26. Finished Product Use a variety of colors, shapes and textures Keep it simple Remember the plates will be carried a distance to the judges Use correct portion size Use appropriate plate, bowl, etc.

27. Menu and Recipe Presentation Make sure it’s typewritten Do the prices make sense? Use the provided templates Check your math and spelling many times Have costs within guidelines List all sources and acknowledge contributors

28. 2012 Rule Updates to Remember Competition Flow • The competition will allow for immediate feedback throughout the competition time. • Judges will provide feedback to the teams immediately following each competition segment; Product Check-in; Knife Skills/Fabrication; Tasting; Menu and Recipe; Sanitation; and Work Skills. • Feedback for the Product Check-in, Knife Skills/Fabrication, Sanitation and Work Skills segments will occur on the competition floor. • Feedback for Tasting and Menu and Recipe segments will occur in the judging area • Teams are allowed to bring a recording device to record the critique and feedback sessions. • Teachers and mentors will be allowed to be present only during the Tasting and Menu sessions

29. 2012 Rule Updates to Remember • Knife cuts must be utilized in the menu as cut • Tomato Concasse is one of the knife cut options • Knife Skills time has been reduced to 15 minutes • Premade ice cream base is no longer allowed • Teams may present finished plates up to three minutes early

30. Penalty Areas - Disqualification • Did not attend pre-meeting • Team received any type of coaching during the event • Use of electric or battery powered equipment • Use of additional burner or heat source to cook product • Team did not produce two (2) complete meals • Team finished more than 10 minutes late

31. Penalty Areas - Points • Station left in unsanitary manner 3 pts • Finishing late - 1 point per minute. 1-10 pts After 10 minutes team is disqualified • Starting early - 1 point per minute. 1-10 pts After 10 minutes team is disqualified • Use of pre-prepared ingredients 5 pts • Two meals not identical 2 pts

32. Penalty Areas - Points (continued) • Team did not submit recipes and costing at Product Check-in: 2 points • Replacement product did not meet requirements and was discarded: 3 points • Teams do not utilize knife cuts in final plates:2 points

33. Top 5 Mistakes Teams Make • Lack of Practice • Menu Not Appropriate for Skill Level • Improper Time Management • Lack of Basic Understanding of Food • Lack of familiarity with Format and Pressures

34. Top 10 Things Winning Teams Have Done • Practice Time Management • Videotape Practice Sessions • External Evaluation of Practice Session Performance • Practice Simulates Competition Conditions • Perfect Fundamental Skills

35. Top 10 Things Winning Teams Have Done • Don’t Overreach on Skill Level • Cross Train Team Members • Team Cohesiveness – Sense of Mission • Concentrate on Skills and Flavor • Purchase Freshest Ingredients Possible

36. Good Luck to All

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