He said that he and his teammates are used to reading the phrases and words " not hearing them.
This is the first time Schenectady County Community College has participated in the competition in more than 10 years.
Team members include Arteche of Colonie, Valerie Inman of Watervliet, Daniel Sala of Watervliet, Lisa Valentine of Clifton Park, and Evan Weissman of Saratoga Springs. They will compete against students from Maryland, New Jersey, New York, Pennsylvania and West Virginia to take home the Northeast Regional title. The winners will go on to compete in the national competition held at the American Culinary Federation's national convention in Orlando in July.
The questions asked during the competition will be very specific.
"They need to know all the primal cuts that are found in a beef cattle and what can be done with them. They need to know the proper techniques or the amount of time to wash your hands underneath sinks before you work in a kitchen. They need to know different laws on sanitation, as well as management laws," said Tanner.
Students might have to name the two species of fish that Escoffier recommends using for fish stock (sole and whiting), and they might have to specify the type of gas that is employed in the flour bleaching process (chlorine gas).
However, despite the endless number of facts participants must commit to memory, they and their coach are excited and have enjoyed the process.
"If anything, this has expanded my knowledge in culinary [arts.] I can now point things out in recipes and menus that I wouldn't have known otherwise," said Arteche.""