1. Getting ProStart® Smart Getting ProStart® Smart Preparing Students for Culinary Competition Prepared by William Nolan Director, ProStart Program National Restaurant Association Solutions & Dr. Jerald Chesser, CEC, FMP, CCE The Collins School of Hospitality Management California 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 deadline2 pts.

8. 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

9. Top 10 Things Winning Teams Have Done 1.Practice Time Management 2.Videotape Practice Sessions 3.Have Practice Sessions Judged 4.Simulate Competition Conditions 5.Perfect Basic Skills 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

10. Knife Skills Steps 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, 2 nd Ed, Pg. 194) Proper placement of guiding hand (ProStart, Year 1, 2 nd Ed, Pg. 194) Execution of basic knife cuts (ProStart, Year 1, 2 nd 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 0 o F / -18 o C Refrigerated Foods – less than 41 o F / 5 o C Dry Goods - 50 o F / 10 o C to 70 o F / 21 o C 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 (70 o F / 21 o C to 120 o F / 49 o C) as quickly as possible Chill to 41 o F / 5 o C in less than four hours Chill in small batches/quantities Rethermalization Return to 165 o F / 74 o C within two hours Holding Maintain above 140 o F / 60 o C

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: 1.Use gloves APPROPRIATELY! 2.Control temperature at all times 3.Store food PROPERLY 4.Be aware of cross contamination! 5.Be aware of proper utensil use 6.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 & Recipe Steps 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 Skills Steps 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!

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/behaviorTimeliness Condition of product, equipment, station, etc., etc. etc. !

43. Team Presentation & Work Skills Team Appearance DO: 1.Have clean and pressed uniforms 2.Follow all rules and guidelines 3.LOOK THE SAME! No individuals. 4.Have proper shoes 5.Restrain hair 6.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: 1.Use appropriate method for product 2.Employ required techniques 3.Be time efficient! 4.Have proper amount of product 5.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 Taste Steps to Competing Effectively

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

51. Product Taste Color / Appearance Fresh vs. Old Bright vs. Dull Natural vs. Artificial Moist vs. Dry

52. Product Taste Tips Do not be afraid to season! Respect salt and pepper! Season through-out! Seek balance! Apply heat, do not just cook! Consider carry over cooking!

53. Product Taste Tips Seek clarity not confusion! Quality not quantity! Quality not flash! Get married, do not just live together!

54. Product Taste DO: Keep it simple Season your food Taste as you go Choose SEASONAL items Ensure product is readily available Use the freshest ingredients possible Choose appropriate cooking techniques

55. Product Taste DO: Remember expensive doesn’t mean better Master basic techniques and apply Consult with a mentor Choose menu that is appropriate to team members skill level! This is HUGE!

56. Finished Product Steps to Competing Effectively

57. Finished Product Level of difficulty & Presentation of finished product

58. Finished Product Level of difficulty Define difficulty as increasingly great demand for exact execution of basic skills and inclusion of a great number of basic skills to achieve the end result. Match to skills of team members Key on skills not intricacy or exotic

59. Finished Product The purpose of plate presentation is to enhance the appeal of the food. Poor plate presentation or poorly designed plate presentations will diminish rather than enhance the appeal of the food.

60. Finished Product Most Important Rule ( The rule that should not be bent or broken.) Simple but elegant! - C. Sinkledam, CMPC, CEC Definitely !!!!!!!!

61. Finished Product Presentation of Finished Product “Build appetizing, elegant, easily consumable food presentations not architectural wonders!” J. Chesser, Ed.D., CEC, FMP, CEC

62. Finished Product Basics Temperature Cold Food = Cold Plate Hot Food = Hot Plate Flavor Complimentary Balanced

63. Finished Product Basics Color Variety Balance Freshness Shapes Variety Complimentary Balance

64. Finished Product Basics Texture Variety –Physical: smooth, coarse, solid –Visual: puréed, speckled Balance

65. Finished Product Basics Plate, bowl, platter Appropriate Size Appropriate color

66. Finished Product Basics Design Appropriate to time and temperature constraints Appropriate for available equipment, staff and facility Easy for guest to eat Uses well of dish as canvas and rim as frame –Generally the artists painting does not extend to the frame. The painting is inside the frame

67. Finished Product Principles of Arrangement Keep food off the rim of the plate. The well of the plate is where the food is meant to be. If there is too much food for the well of the plate, get a larger plate, or reduce the amount of food. Arrange the food in unity. The plate should look like one meal made up of several items. Do not have the food spread to all parts of the plate. The customers' eye should focus on the center of the plate, not the edge.

68. Finished Product Principles of Arrangement Place food on the plate in the most attractive manner. The best side of the meat forward. The back part of duck or chicken half should face away from the customer. The bone of a chop should face away from the customer.

69. Finished Product Principles of Arrangement Sauces can improve plate presentation when used properly. In arranging the plate do the following: Serve sauce around or under food. Products that are served in the sauce should not be disguised or masked by the sauce. If sauce is to be put on top of a meat or vegetable, place a thin ribbon for color and serve additional sauce on the side.

70. Finished Product Principles of Arrangement Garnish only when necessary. A garnish is only added to a plate or platter for balance and must be functional. Simplicity is the key.

71. Finished Product Adding Height to Your Plate or Platter Utilize the gross piece, natural bone, or add a seasoned cracker to achieve height. Relishes or marinated vegetables can be used create ramps to elevate slices on platters and plates. Utilize vegetable cuts, bound greens, or seasoned croutons to achieve height in salad presentations.

72. Finished Product Adding Height to Your Plate or Platter The natural shapes of bones, such as a chop or breastbone can be used to achieve height in the plate presentation of entrees and appetizers. Vegetable can be cut to achieve height, such as a tourner. Building a composite plate by placing the starch or vegetable under the entree can bring height to a plate presentation.

73. Finished Product Degree of Difficulty DO: Be creative Master techniques Show them what you know! Work for it! Match menu with ability

74. Finished Product Appearance DO: Use a variety of colors Use a variety of shapes Use a balance of textures Keep it simple Use correct portion size Use appropriate plate, bowl, etc.

75. Finished Product

87. Keys to Success…. #1 Obtain a Mentor

88. #2 Practice

89. #3 Be Creative!

90. #4 Create an atmosphere of professionalism

91. #5 Ask Questions!

92. #6 Have FUN!