PROSTART

1
PROSTART

• Getting Ready
• For
• Competition

2
Begin With the End in Mind.

• Key components
• Teamwork
• Menu
• Knife skills
• Organization
• Sanitation Safety

3
Teamwork

• Teams
• How to form?
• Captains - must be the driving force, strong
  culinary skills, responsible
• Team dynamics

4
Menu

• Selection
• Student driven
• Appetizer - anticipation
• Entrée - confirmation
• Dessert - perfect ending
• Considerations
• Prep time
• Equipment
• Cooking methods

5
Team Menu practice time???
6
Plating

• First impression of food
• Portion size
• Colors
• Shapes
• Clean, strong lines
• Clean plate - cheesecloth wipes
• Fingers under plate when presenting

7
Recipe Costing

• Recipes
• Keep simple
• Use correct terms
• List all ingredients

• Costing
• Know conversions
• Use websites
• Is item too expensive?

students avoid doing this like the plague
8
Knife/Cooking Skills

• Confidence, confidence, confidence
• Practice, practice, practice
• Fingers curl
• Size uniformity
• Saute flip
• Temperature check
• Vegetable/meat prep

9
Organization

• Team - overlapping of responsibilities
• Work space
• Top of workstation
• Under workstation
• Equipment table/rack

10
Team Organization

• Time lines - individual but captain should know
  everyones
• Equipment lists - necessity when juggling
  between class/team needs , gloves, tasting
  spoons, tape, marker, foil plastic wrap,etc.
• Cooler list - include thermometer, careful
  w/dry ice
• Dry ingredients list - individual labeled
  containers, lids on tight!
• Uniform checklist - chefs coat, black/check
  pants, chef hat, apron, two side towels,
  hairnets, thermometers for every member of team,
  neckerchiefs (optional), remove all jewelry,
  makeup

11
Top of Workstation

• CLEAN AS YOU GO!!!
• Useable/Non-useable waste bins
• knives - holder, folded clean towel
• cutting boards - bring plenty
• container w/ice for protein
• sanitize/organize area when you have free time

12
Under workstation

• Organized - judges will look
• Equipment bins
• Hot equipment
• Sanitation buckets
• Gloves
• Tasting spoons
• Small garbage

13
Equipment Table

• Organized - team members need to know where
  their own equipment is
• Label trays if using speed rack
• Use it - dont overcrowd top of workstation
  when starting
• extra items - towels, hot pads, utensils

14
During Competition

• Competition starts the moment you step on the
  floor
• Communication is a must
• Keep hot foods hotcold foods cold
• Try to relax - enjoy what you are doing
• Confidence - fake it if you need to
• Think on your feet - you can do it