Posted April 1, 2016
Published April 1, 2016
“Three minutes!” warns chef instructor Matt Maier as his YouthEntity culinary team goes through final preparation for their cooking drill, during which they have one hour to cook and plate a three-course meal.
Tucked into a 10-foot-by-10-foot space equipped with two portable gas burners, the four-student team works with precision to make sure all of the pots, pans, utensils and ingredients are in the right spot.
“It’s important that we practice just like it will be at competition,” Maier, of AspenPrivateChef.com, said of the upcoming ProStart National Invitational to be held at the Gaylord Texan Resort in Dallas April 28 through May 1.
“You have an allotted amount of time to complete everything, including setup, cooking time and cleanup,” he explained.