Getting ProStart® Smart Preparing Students for Culinary Competition

1. Getting ProStart® SmartPreparing Students forCulinary Competition Prepared by William NolanDirector, ProStart ProgramNational Restaurant Association Solutions&Dr. Jerald Chesser, CEC, FMP, CCEThe Collins School of Hospitality ManagementCalifornia Polytechnic State University Pomona

2. Competition Format • Equipment • Menu • Members • Timeframe • Judging

3. Equipment • Students will cook on two portable propane burners • No electric powered equipment is allowed • No ovens are allowed • Teams will provide all pots, pans, and small-wares

4. Menu 3 Courses: • Starter • Entrée with starch, vegetable, and protein • Dessert

5. Team Members • Only current high school students enrolled in ProStart are eligible • Teams will have a maximum of 4 members • All members must participate in the execution of the menu • 1 alternate is allowed to be used in case of injury/illness

6. Penalty Areas: Disqualification • Did not attend pre-meeting • Team received coaching during the event • Use of electric or battery powered equipment • Use of additional burner • Team food did not pass temperature danger zone/ stored/ transported by final deadline • Team did not produce two (2) complete meals

7. Penalty Points • Station left in unsanitary manner 3 pts • Finishing late - 1 point per minute. 1-10 pts • Starting early - 1 point per minute. 1-10 pts • Use of pre-prepared ingredients 5 pts • Two meals not identical 2 pts • Team uses other dishes/glassware 5 pts • Team did not submit recipes by deadline 2 pts.

8. 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

9. Top 10 Things Winning Teams Have Done • Practice Time Management • Videotape Practice Sessions • Have Practice Sessions Judged • Simulate Competition Conditions • Perfect Basic Skills • Don’t Overreach on Skill Level • Cross Train Team Members • Team Cohesiveness – Sense of Mission • Concentrate on Skills and Flavor • Purchase Freshest Ingredients Possible

10. Knife SkillsSteps to Competing Effectively

11. Knife Skills Areas Evaluated Consistency Accuracy Safety Waste

12. Knife Skills • Principles Application • Correct knife for the job • Safe and secure placement of cutting board • Proper grip (ProStart, Year 1, 2nd Ed, Pg. 194) • Proper placement of guiding hand (ProStart, Year 1, 2nd Ed, Pg. 194) • Execution of basic knife cuts (ProStart, Year 1, 2nd Ed, Pg. 195)

13. Knife Skills Students choose 4 of 6 cuts Cuts must be utilized in their menu preparation Each student will execute one cut Judges will assign cut to each student

14. Knife Skills Cuts to choose from: • Julienne • Brunoise • Diagonal • Medium Dice • Chiffonade • Mince

15. Knife Skills DO: STRESS Accuracy ENSURE team members cross trained on all cuts Ask for help if needed! COMMUNICATE consistency before speed TEACH knife safety CHOOSE items appropriate for team members skill level

16. Safety and Sanitation Steps to Competing Effectively

17. Safety and Sanitation Practice good personal hygiene. Avoid bare hand contact of ready-to-eat/use foods. Avoid cross-contamination. Handle, package, and store items properly. At all times: Control time and temperature

18. Safety and Sanitation • Wholesomeness • USDA definition • Fit for human consumption! • Components • No danger from harmful bacteria • Appropriate • Flavor • Aroma • Color • Texture

19. Safety and Sanitation Wholesomeness is meaningless without quality flavor, aroma, texture, and color and quality flavor, aroma, texture, and color are meaningless without wholesomeness.

20. Safety and Sanitation Wholesomeness is an integral part of quality

21. Safety and Sanitation Time, temperature, and contamination control are the keys to controlling quality

22. Safety and Sanitation • Factors in Food Quality • Receiving and Storage • Frozen Foods – less than 0oF / -18oC • Refrigerated Foods – less than 41oF / 5oC • Dry Goods - 50oF / 10oC to 70oF / 21oC • Handling • Constant protection from excessive temperature exposure • Four hours combined exposure maximum (includes all factors) • Protect from cross-contamination • Cooking • Cook to safe internal temperature

23. Safety and Sanitation • Chilling • Take through middle of temperature danger zone (70oF / 21oC to 120oF / 49oC) as quickly as possible • Chill to 41oF / 5oC in less than four hours • Chill in small batches/quantities • Rethermalization • Return to 165oF / 74oC within two hours • Holding • Maintain above 140oF / 60oC

24. Safety and Sanitation Freshness is a critical factor in the quality of flavor, aroma, texture, and color in prepared foods. Aroma, texture and color impact perceived flavor of prepared foods

25. Safety and Sanitation Proper Food Handling DO: • Use gloves APPROPRIATELY! • Control temperature at all times • Store food PROPERLY • Be aware of cross contamination! • Be aware of proper utensil use • Plate correctly!

26. Safety and Sanitation Follows Safety and Sanitation Procedures DO: Be aware of personal hygiene Handle knives safely Be conscious of open flames Clean food contact surfaces Ensure sanitation solution is at proper strength

27. Menu & RecipeSteps to Competing Effectively

28. Menu & Recipe The menu and recipes can ultimately separate the winner from the loser.

29. Menu & Recipe • Menu Development Principles • Select items demonstrating: • Skills and techniques • Appropriate complexity • Appreciation of ingredients • Understanding of ancillary quality factors • Sanitation challenges • Location • Time • Equipment

30. Menu & Recipe • Menu Development Principles • Balance Product Preparation method Color Flavor Texture

31. Menu & Recipe • Written Menu Principles • Correct term usage • Use of descriptive language • Follow costing guidelines • Format • First – easy to read and understand • Second – attractive appearance

32. Menu & Recipe • Recipe Writing Principles • Parts • Name • Yield • Portion size • Time and temperature • Complete ingredient list in order of use • Measurements with appropriate abbreviation • Method – complete instructions in logical, manageable steps

33. Menu & Recipe DO: Make sure it’s typewritten Ensure prices make sense! Have correct recipe structure Have food costing correct Have menu prices correct Have costs within guidelines Sources and acknowledgements listed

34. Team Presentation & Work SkillsSteps to Competing Effectively

35. Team Presentation & Work Skills Hot Food Competition is not just about food! It is also about teamwork!

36. Team Presentation & Work Skills Critical to Success Team Appearance Team Organization Team Work

37. Team Presentation & Work Skills • Build the team • Team membership is competitive • Team membership based on knowledge, skills, and fit – not popularity • Team building exercises • Team identity • Team participation in planning • Team contribution to development/improvement

38. Team Presentation & Work Skills Create individual foundational skills experts. Practice! Practice! Practice!

39. Team Presentation & Work Skills • Divide and Conquer • Split the work into manageable segments • Create menu item experts • Have each team member understudy one other team member

40. Team Presentation & Work Skills Practice is not enough! • Scheduled practices • Scheduled strategy sessions • Practice schedule strictly enforced • Strategy session schedule strictly enforced • Correct practice

41. Team Presentation & Work Skills • Correct Practice • Simulates actual competition • Stresses time limits • Introduces challenges • Places pressure on team and individuals • Builds team and individuals • Provides exposure to external moderators and judges • Provides opportunities to practice against other teams

42. Team Presentation & Work Skills PROFESSIONALISM Personal hygiene Personal appearance Attitude/behavior Timeliness Condition of product, equipment, station, etc., etc. etc. !

43. Team Presentation & Work Skills Team Appearance DO: • Have clean and pressed uniforms • Follow all rules and guidelines • LOOK THE SAME! No individuals. • Have proper shoes • Restrain hair • Leave the jewelry at home!

44. Team Presentation & Work Skills Work Organization/Cooperation DO: Have a team plan Master skills required for individual tasks Have everyone contribute and work! Communicate! Be and act PROFESSIONAL! MANAGE YOUR TIME!

45. Team Presentation & Work Skills Proper Cooking Procedures DO: • Use appropriate method for product • Employ required techniques • Be time efficient! • Have proper amount of product • Know what to do with what’s left

46. Team Presentation & Work Skills Proper use of Equipment and Tools DO: Use PROFESSIONAL cookware when possible Use RESTAURANT APPROPRIATE equipment Use proper size pan for task Use proper tools

47. Product TasteSteps to Competing Effectively Focus on Flavor!

48. Product Taste • Flavor • Fresh vs. Old or Reheated • Individual character - Sweet, Sour, Salty, Browned • Intensity / Depth • Clarity

49. Product Taste • Aroma • Natural • Fresh vs. Old or Reheated

50. Product Taste • Texture • Bite Resistance – hard, soft, elastic • Crispness – crunchy, crusty • Moisture • Fresh – quality of bite, crispness