Boyd’s Coffee Culinary Cup. Product Check-in Judges Feedback 30-Second Pitch Interactive Session.

Boyd’s Coffee Culinary Cup

Product Check-in

Judges Feedback

30-Second Pitch

Interactive Session

• Diana Delonis, The Culinary Institute of America at Greystone

• Scott Rudolph, Collins College, Cal Poly Pomona

Introductions

Product Check-in Quiz

Product Check-in is NOT part of the evaluation process and NOT judged by competition judges.• True• False


Product Check-in is part of the competition and judges are there to evaluate the way the team presents themselves, their ingredients and their equipment. Judges will give their feedback immediately following product check in


Bonus: After introducing themselves to the judges, what is the first thing a team should do when arriving at product check-in? And the last thing before leaving?


Answer: Wash your hands. There will be a hand washing station available at product check-In. Use it.


How many copies of your recipe and menu pack does each team turn in at product check in?• 1• 5• One for each judge• One for each member of your team


Answer: 5 copies

Bonus: name three of the five items included in that pack.


Answer (pick three of five): • Menu with prices• color plate photographs• recipes (including all sub recipes)• recipe costing• menu pricing


In front of you are lists of equipment, lists of proteins, lists of produce and lists of ingredients plus other supplies along with two coolers and one large plastic container. Please demonstrate the way to use these lists for the product check in part of the competition.


Students should put each list into a plastic sleeve and place the sleeves on the inside* of each container and/or cooler. Use tape to attach the lists.*You may also tape the lists to the outside of the container but it is not required.


Bonus: Why are the plastic sleeves required?


Answer: Plastic sheets will protect the lists from ice water, dirt and grime and keep them intact for you, your teammates and the judges to see. Use sheet protectors (or ziplock bags in a pinch)

Product Check-in QuizYour menu includes California Spring Carrot Soup for the starter course. The judges open your cooler at product check-in and find the following items:• Horse carrots straight out of the cellophane bag • Rainbow baby carrots bunched with the tops on• Peeled and trimmed spring carrots from your

school’s garden• Canned, sliced carrots still in the unopened Jolly

Green Giant canThe judges will reject which item(s)? Why?


The peeled carrots will be rejected because they have been pre-prepared (peeled and trimmed) away from the competition floor. In this example, canned carrots in the original, unopened can and designated as an ingredient and not the finished item are allowed. (But you are not going to use canned carrots)


Your dessert menu item calls for whipped cream. You buy a pint of heavy cream at Safeway in Pasadena as the last item before you and your teammates meet the judges at product check-in at the Convention Center.


Please open the cooler example here and remove the container in question. Please take the temperature of the cream and tell the audience what you find out. Will you be able to use that product in the competition? Why or why not?


Any potentially hazardous food product in the danger zone (less than 41 degrees Fahrenheit) will be rejected by the judges at product check-in. Teams will be given time to replace rejected product however, points are deducted from product check-in score.


Event organizers will store no products for competition. • True• False


Bonus question: Neither the event nor convention center personnel will be available to receive any perishable items shipped to the event site, and are not responsible for any lost or damaged items. True or False?


Another Bonus questionAdditional refrigeration is provided after product check-in is completed. True or False?


Imagine ….. Some of your ingredients presented at product check-in are:1. a cube of frozen demi glace2. a quart container of chicken stock you

made in class3. 1 cup of roasted red pepper puree 4. ¼ cup of pesto made from your school

garden.


Which item(s) is acceptable during product check in? If there are items that can not be accepted, what are those items and why would they be rejected?


The chicken stock is the only acceptable item for competition. All others have been prepared in advance and are not commercially manufactured.

Product Check-in

Remember to CHILL• C = Cold items stay cold• H = Hand washing first thing• I = Ice; bury item in it• L = Leaking; not allowed• L = Labels and Lists

Product Check-in Rules Update

• Event organizers will store no product (no truck)

• Product check-in will take place immediately (40 minutes) prior to the team entering the competition floor

• Timer will be with team from product check-in to their release back to the public area

• All shipping and receiving rules remain in force

Questions?

The Elevator Speech

• Any kind of short speech that sells an idea, promotes something or markets you as an individual

• Apply the Elevator Speech concept to a 30-second pitch to the judges on why you chose your menu.

The Elevator Speech

Know your audience• Parents, alumni, teachers, judgesKnow your menu and items on it• What are the key strengths of your menu?• What are some adjectives to describe your

menu flavors?• What do you want the audience to know?• Why are you interested in these items?

The Elevator Speech

• Outline your talk in note form• Turn the notes into sentences• Connect the sentences together in a logical

order• Go back and cut out any unnecessary words• Finalize your speech (90 words max)• Practice and time it to 30 seconds.

Questions?

Boyd’s Coffee Culinary Cup. Product Check-in Judges Feedback 30-Second Pitch Interactive Session.

Documents

Transcript of Boyd’s Coffee Culinary Cup. Product Check-in Judges Feedback 30-Second Pitch Interactive Session.