Chef Jamie Caudy served as the Pastry Chef for the Delaware North team that recently competed at the Orlando Culinary Cup competition and earned 2nd place. He has put together some interesting notes on what he learned about life in and out of the kitchen during the experience.
Things I Learned That Are Important
~ Desserts should always have a tart component
~ Never clean up until all the desserts have been plated and gone out to the dining room, you might short yourself on ice cream
~ Be as organized as humanly possible
~ Be prepared to work. Cleaning, washing dishes, ironing. It’s all a team effort.
~ Sleep every second possible, otherwise you might not get any sleep at all.
~ Practice is crucial – work out all the kinks so you’re not caught with your pants down.
~ Bring dry ice or liquid nitrogen because the freezer is almost never cold enough
Other Things I Learned
~ How to cheat at Scrabble
~ You can put a Toyota minivan into park without coming to a complete stop first…
~ Chef Kevin and Pat don’t listen to the British woman on the GPS. And you can only drive as fast as the car in front of you.
~ Chef Pat is also known as Captain Throw It Away
~ You really shouldn’t move a refrigerator from a convention center to a hotel room and then back to the convention center and expect it to work properly
~ Don’t expect your name to be spelled correctly on your chef jacket
~ Don’t expect your chef jacket to fit
~ Always pack bananas
~ Don’t forget potatoes
~ There is more than one Hampton Inn in Florida