Saturday practice at the Art Institute

Early on a gray, chilly Saturday, about a dozen high school students crowd into the café just outside the Art Institute of Phoenix kitchens.

They’re a little wired, but sleepy-eyed, chatting with teachers and parents before the last larger formal practice session for C-CAP’s 2010 competition begins.

Chef Francine Marz, coach of the Art Institute’s culinary competition team, says, “know the rules, know the recipes – and then know the recipes and the techniques well enough to talk and cook at the same time.”

She reminds the students that this practice is a time for them to focus on perfecting  techniques,  “You can develop speed later.”

There’s a brief demonstration on turning, the classic French technique for producing perfectly pared, rounded pieces of potato, carrot, mushrooms.  Chef Marz suggests practicing with an egg, to become accustomed to the way in which a knife needs to move.

She also tells the students how to develop a timeline, and why they’ll want to have one as a tip sheet in a competition. 

With two reasonably complicated recipes to complete, practice begins with a thorough, hands-on review of turning and knife skills.

It’s a long morning.  Everyone is clearly tired by the time the last crepes are presented. 

During the practice, it’s become clear that some students waited until this morning to read their recipes through.  Chef Marz has spent the morning observing, critiquing and tasting.  .

She’s more than ready to give these budding professionals her perspective on their cooking techniques and their presentations.

Her reviews begin with a distinct admonition.  “Read. The. Rules.  Read. The. Recipes.  Practice your knife skills until your hands hurt.  And then practice cooking the recipe until you’re tired of cooking it.”

Coming next:  Competition tips.