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Permalink Reply by chris ganger on February 18, 2008 at 6:36pm

Here is my take on things after competing in last years NERBC, and just having got back form competing out of region in DC. You are permitted to prepare your ingredients to whatever state you'd like to have them. there are really no provisions in the rules that say that you can't let's say slice limes. There aren't really any clearly defined positives to preparations during a competition. However with practice, 15 minutes should be more than enough time to at least do some of the preparation. Preparing some of your ingredients during a competition allows another level of interaction between you and the judges. That being said, I have heard of many competitors splitting the differenced, preparing some of the ingredients ahead. there is also the option of fudging it a little bit, like starting with an already heated pot of cream. it's up to you to make a decision as to what level of prior preparation you'd like to do to fit everything in your time.

chris

Permalink Reply by Benjamin H Wilkinson on March 15, 2008 at 9:12am

Brent -
This is solid help. Thank you. Everytime I think about my signature drink, I get a little freaked out that it's boring and obvious. But, coming at it from a fine dining angle, the importance of communicating both effectively, and, simply. I gather that it is important not to overwhelm the judges with TMI, and, maintain a sense of mastery over what you are presenting.