1. PROSTART Getting Ready ForCompetition

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 o 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 R ecipes 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 everyone’s  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 o CLEAN AS YOU GO!!! o Useable/Non-useable waste bins o knives - holder, folded clean towel o cutting boards - bring plenty o container w/ice for protein o 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 o Organized - team members need to know where their own equipment is o Label trays if using speed rack o Use it - don’t overcrowd top of workstation when starting o 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 hot…cold 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