Mock competition at Paradise Valley High School - 1

Competition begins

At 3:15, almost everyone in Patty Nadzieja’s culinary arts classroom/kitchen is looking a little nervous.

Paul Hushek, an active member and past president of ACF Chef’s Association of Arizona, is the notable exception.

That’s because he was there to judge, and he was looking do

wnright cheerful when he arrived.

Jill Smith, executive director of C-CAP Arizona, welcomed everyone and quickly reviewed competition protocols – how to set up, what the student chefs had to do and what teachers and what teachers and judges would do.

“Here are some things judges will look for – and you can take my advice or not,” she begins.

“You need to be in uniform, black or checked pants, no tennis shoes – you can get a pair of shoes at WalMart or Payless, they’ll be fine.

“Look professional. That means no make up, no perfume, no (long) nails or nail polish. No jewelry, and your hair needs to be in a hat.

"Shoes and sanitation are big points. You need to err on the side of caution and not lose points needlessly.”

She reminds the students that judges also make direct comments, ask questions and even make suggestions as they work. “You do not need to stop to answer them during competition, and you do not need to change your work.”

Besides looking closely at technique, skill levels, and abilities to present attractive, tasty dishes, Jill notes that at all competitions, judges will also assess students’ “potential for the industry.”

“The judges will also look for your level of nervousness,” she says, “because there’s a difference between being nervous and ready to work, or nervous and not prepared.

“There are no tricks, no traps. But practice, practice, practice – and do not stop cooking during the competition.

“I’m glad I’m not a judge,” Jill concludes. “I get to know all of you during these sessions and it would be too hard. Now – I’ll call time and then call out 25 minutes and we will count each minute from there.”

A few minutes later, she calls out, “Begin.” Everyone moves quickly and efficiently, arranging stations, picking up knives.