Mock competition - 2

Watching the work

“Organize, organize, organize.”

Dean Wilberscheid, culinary arts instructor at Metro Tech High School, Phoenix, assessed the action in Paradise Valley’s kitchen.

“It’s about skills,” he continues. “If you don’t have good posture, hold your knife properly, have a good cutting technique, you’ll get fatigued faster.

Skills are critical because, he explains, “In a professional kitchen, you need to have technique and skills down perfectly – or you won’t be able to stand up to the demands.”

He watches carefully for good technique and organization, and notes that he makes a point of telling new students that if they like to cook, they don’t belong in culinary classes. “But if they want a great career in the industry, this is the place.”

One more thing, Dean adds. “Obviously, we want it to taste good.”

In the salads, Paul Hushek says, he’ll be looking for uniformity of cuts, whether the cups are filled just to the top of the cup – and taste. “You want to be building and layering your flavors,” he counsels.

It’s 35 minutes in to the competition. “Are you getting ready to plate salads?” Jill asks.

The students begin working to finish and clean their stations, while Jill gets eggs ready for them. “You can make a tow or three-egg omelet,” she says, “and I suggest you use the gas stove since that is what you will use in the ‘real’ competition.”

A classic French omelet is fat in the middle, tapered at the ends, with a perfect, light color and no wrinkles.

“Let the pan do the work,” Paul urges. “Don’t be afraid to pick up the plate.”

Several students struggle to get their omelet released from its pan. When it hits the plate, they quickly grab a small towel, pushing gently to encourage their omelet to a better shape.

Jesus C., from Metro Tech, exudes confidence. He’s practiced the salad nearly a dozen times, and has been making an omelet daily for weeks.

“If you do it with passion,” he smiles, “it will work.”