Preliminary Competition Overview

Juniors and seniors from any high school participating in C-CAP who have completed at least one culinary, cooking, or home economics class are eligible to compete in the C-CAP preliminary competition.

Students will be asked to:

• Prepare a 3-egg French omelet, using the "stir and shake" method (see pp. 42-43 in At Home With the French Classics.)
• Demonstrate knife skills. Students will be tested on their execution of cuts such as julienne, dice, mince, and slice.
• Prepare a salad recipe. (recipes are included in the application packet)
• Clean his or her work area and equipment following the competition.

Students will be judged on:

• Knife skills - accuracy and technique
• Taste, appearance, and preparation of omelet
• Knowledge and execution of safe and sanitary kitchen procedures
• Maintaining a clean and orderly station throughout the competition
• Application materials, including personal essay, letters of recommendation, and academic record
• Poise and confidence in the kitchen and ability to handle routine pressure and maintain a positive attitude

Students are responsible for bringing:

• A 6” or 8” omelet pan
• Fork and small bowl (to beat the eggs)
• Plastic or wooden spatula (to make the omelet)
• Chef’s and/or paring knife (for knife skills portion)

Please note:

• All food products will be provided at the host site.
• No additional garnishes are allowed.

Dress code:

• White chef’s jacket or apron
• Chef pants or loose-fitting black pants
• Rubber-soled, non-skid shoes
• Neat hair, pulled back
• Minimal make-up
• Short, clean nails, no polish
• No jewelry (rings, earrings, tongue studs)
• Chef hats are not necessary, though welcomed
• No chewing gum

To prepare, students should:

• Practice, practice, practice!
• Stay after school, if possible, or practice at home.
• Make omelets and practice knife cuts at home.
• Ask your local coordinator if a competition prep class has been arranged.