1. Chef George O'Palenick

2.   Kitchen Set-up  Evaluation/Menu Writing  Production  Plating/Service  Clean Up Competition – 5 Components

3.   Processed versus Un-Processed Ingredients  Protein versus Portion Requirements  Keep the Integrity of the Ingredients  Displaying Skill-“Show the Jewel”  Duo-Trio Preparations Mandatory and Selective Ingredients

4.   Avoid Ingredient Driven Menus  Classical versus Contemporary  Correct Spelling  Sets the Tone for the Competition  Used as a Road Map for Judging 1 st 30 Minutes Crucial- Menu Development

5.   Read the Guidelines Completely  Sample Parings  Sample Production Guidelines  Project Ingredients  Research Past Menus/Competitors Preparing to Compete

6.   “Stick to What You Know”  “Not a Time for Experimentation”  Taste/Flavor/Doneness Critical  Be Flexible To Change  Apprentice/Non-Apprentice Competitions  Know Floor versus Cooking Scores Competition Tips

7.   Last Chance to “WOW” the Judges  Hot/Cold Foods  Sanitation  Timing/Organization  Window Opening/Closing Plating/Servicing