From unpacking to plating, judges watch for a variety of things from each team. That includes proof of their preparation before the event, knife skills as competitors get to work, how they keep the work station clean and safe, communication with teammates, whether students use words and phrases professional chefs do, and of course - the final product.
Some students in Culinary II have repeated the class for another chance to learn and join a team, like Preston Clapp. After completing a foods class his Freshman year and Culinary I in 10th-grade, Clapp has enthusiastically taken Culinary II both his Junior and Senior year.
Senior Preston Clapp works in the kitchen.
"I just like food," Clapp said, "so I wanted to know how to make food and eat good food."
After learning how to cook in his grandmother's kitchen, Preston Clapp knew he wanted to pursue a culinary career. "One reason I know I want to be a chef is because I don't want to sit at work all day," he explained, adding that the lessons in Culinary II not only improve his skills but teach a lot about how professional kitchens operate.