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Preparing Students for
Culinary Competition
Prepared by
Greg Beachey, CCC, CIC
Overview and Rules
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
Equipment
Students will cook on two portable butane burners
No electric powered equipment is allowed
Teams will provide all pots, pans, and smallwares
Menu
Prepare three courses
Starter; can be appetizer, salad or soup
Entrée with protein, starch, and vegetable
Dessert
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
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)
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
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
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
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
Knife SkillsTeams 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
Poultry Fabrication
Poultry Fabrication
Do not debone
Train students to properly separate jointsCut cartilage not bone
Train students to work cleanly, leaving skin intact
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!
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
Team Presentation/Work Skills/Organization
Use appropriate method for product
Employ at least two of the required techniquesPoach, Shallow Poach, Braise, Pan Fry, Steam, and
Sauté
Use proper amount of product
Have a plan for all waste and extra product
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
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
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
Safety and Sanitation
Keep station clean
Leave it clean for the next team
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
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
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
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.
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
2012 Rule Updates to RememberCompetition 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 areaTeams 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
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
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
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
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
Top 5 Mistakes Teams Make
1. Lack of Practice
2. Menu Not Appropriate for Skill Level
3. Improper Time Management
4. Lack of Basic Understanding of Food
5. Lack of familiarity with Format and Pressures
Top 10 Things Winning Teams Have Done
1. Practice Time Management
2. Videotape Practice Sessions
3. External Evaluation of Practice Session Performance
4. Practice Simulates Competition Conditions
5. Perfect Fundamental Skills
Top 10 Things Winning Teams Have Done
6. Don’t Overreach on Skill Level
7. Cross Train Team Members
8. Team Cohesiveness – Sense of Mission
9. Concentrate on Skills and Flavor
10. Purchase Freshest Ingredients Possible
Good Luck to All
Get Involved!
twitter.com/ProStart
facebook.com/ProStartProgram
E-MAIL [email protected]
VISITwww.prostart.restaurant.org
CALL 800.765.2122, ext. 5319
