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| FOR
IMMEDIATE RELEASE State High School Culinary and Management |
Contact Tracy Kosbau |
23 schools and 124 high school students put their culinary and management skills to the test in the ProStart® Invitational at the Wisconsin Restaurant Expo on Tuesday, March 11, 2008.
This competition for students participating in a ProStart program at their high school consists of two components: a Management Competition and a Culinary Competition. The Management Competition includes a case study competition and the Knowledge Bowl. For the Culinary Competition, students have one hour to prepare two identical dishes of a starter, entree and dessert. The culinary competition also includes a knife skills component. They are judged by foodservice industry professionals and college educators on teamwork, presentation, cooking procedures and sanitation.
Badger High School in Lake Geneva won first place in the Culinary Competition. The students on the first place team were Jessica Bania, Kendall Kelly, Clayton Maricle and Mike Pane. The team’s instructor is Russ Tronsen. Sheboygan North High School won second place and Wilmot High School won third place in the Culinary Competition.
Preble High School in Green Bay won first place in the Management Competition. The students on the first place team were Iraidy Gonzalez, Adam Prochaska, Veronica Steeno and Brittany Thompson. The team’s instructor is Laurie Spence. South Milwaukee High School won second place and Sheboygan North High School won third place in the Management Competition.
This competition is a showcase of the young talent in Wisconsin’s growing foodservice industry. Over $275,000 in scholarships were awarded to competitors. The winning team in each of the two competitions will go on to compete in the National ProStart Student Invitational in San Diego in April.
The ProStart program, administered by the National Restaurant Association Educational Foundation (NRAEF) and state restaurant associations, is a two-year curriculum designed to teach high school students the skills needed for a career in the restaurant and foodservice industry. Students also have the opportunity to participate in paid internships where industry managers mentor them. When students meet academic standards, complete a checklist of competencies, and participate in at least 400 hours of a mentored work experience, they are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce.- END -
The Wisconsin Restaurant Expo is presented by the Wisconsin Restaurant Association and features hundreds of exhibits, unique competitions, celebrated industry speakers and a variety of business seminars. Visit www.wirestaurant.org/expo for additional information.
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