Hey sorry I was out of the office last week on a business trip in Sand Destin, Fl. My one suggestion is just do not go to far outside the box, keep it simple but with great flavors. Especially with that type of exam they are looking for classical techiques and use as many cooking methods as possible. It get a little nerve racking when you have 3 CMC's trying to judge you but just stay focused and do what you know hoe to do. Properly cook two artichokes, cook a sirloin steak to medium rare, rice pilaf, composed salad with a immulsified vinegrette. If anything else just let me know!!!
Chef Issa is an amazing guy, I did work there 10 years ago, one of the best job's I've ever had, and there was a chef Raymond and you look just like him, lol, small world, it's tuff to teach sugar over the net, best thing is search the net, like google, youtube, diy, and others, when you have some basics let me know and I'll try to help you as best as i can.
I work at the Schaumberg Renaissance Hotel and Convention Center
I live off of Grass lake and State Park behind the golf course
Hope you will be attending the conferance in July, maybe I'll see you there