During the Culinary Competition, teams demonstrated their knife skills, poultry fabrication and creative abilities through the preparation of a three-course meal in 60 minutes, consisting of: a soup, salad or appetizer; an entrée with a protein, vegetable and starch; and a dessert.
|Hammond High Magnet Academy ProStart team takes|
first place in 2011 ProStart Student Competition.
The winner of the Culinary Competition was Hammond High Magnet Academy, led by instructor Patti Johnson and students Melissa Bass, Megan Gaudin, Jerrica Knox and Kaitlyn Maryman. The second place team was Salmen High School of Slidell, led by instructor Allison Armand and students Anthony Dillat, Lauren Hodgson, Kaila Mogg-Stone and Chris Moore. The third place team was Sulphur High School, led by instructor Cassady Hickingbottom and students Dustin Louviere, Desmond Lueck, Laura Maddox, Laci Oakman and alternate Maegan DeJean.
Teams participating in the Management Competition demonstrated their knowledge of the restaurant and foodservice industry by developing a restaurant proposal, delivering a verbal presentation, creating a visual display and applying critical thinking skills to challenges managers face in day-to-day operations.
|Rayne High School ProStart Management team creates a |
Far Out restaurant concept, which impressed the judges
at Nationals and landed them the top team in the country.
The winner of the Management Competition was Rayne High School, led by instructor Kandice Dequeant and students Katherine Meche, Andre Rochon, Juwan Sims, Victoria Williams and alternate Sara Leger. The second place team was Hammond High School, led by instructor Patti Johnson and students Alex Boudreaux, Tajah Lewis, Aaron Gross, Kaitlyn Maryman and alternate Lauren Fendelson. The third place team was Fontainebleau High School in Mandeville, led by instructor Angie Drago and students Anne Dimanche, Brendon Hawsey, Brooke Miramon, Andrea Olexa and alternate Kelsey Bykow.
Hammond High Magnet Academy and Rayne High School will represent Louisiana in the National ProStart® Invitational in Overland Park, Kansas April 29-May 1, 2011. Both teams have been hard at work practicing before panels of LRA members who have volunteered their time to help.
Sponsors of the LRAEF ProStart® Student Competition were Diamond- Auto-Chlor® Services, the Louisiana Hospitality Foundation and Popeyes Louisiana Kitchen; Platinum- Performance Food Group Caro; Gold- Louisiana Culinary Institute; Silver- Ovations; Friends- Alack Culinary Equipment & Supplies Superstore and Mestizo Restaurant. Contributing Sponsors- Capitol City Produce, Centerplate, Conco Food Service, Drago’s Seafood Restaurant, Freeman Decorating Company, MPress, Pontchartrain Center and Sysco New Orleans.
Each student on both first place teams, Hammond and Rayne, received scholarships in the amount of $20,000 from Le Cordon Bleu, $15,000 from the New England Culinary Institute, $3,000 from the International Culinary Schools at the Art Institutes, $2,000 from the Louisiana Culinary Institute, $1,000 from Johnson & Wales and $500 from the Kabacoff School of Hotel, Restaurant and Tourism at UNO.
Each student on both second place teams, Salmen and Hammond, received scholarships in the amount of $15,000 from Le Cordon Bleu, $10,000 from the New England Culinary Institute, $1,500 from the Louisiana Culinary Institute, $750 from Johnson & Wales and $250 from the Kabacoff School of Hotel, Restaurant and Tourism at UNO.
Each student on both third place teams, Sulphur and Fontainebleau, received scholarships in the amount of $10,000 from Le Cordon Bleu, $5,000 from the New England Culinary Institute, $1,000 from the Louisiana Culinary Institute, $500 from Johnson & Wales and $150 from the Kabacoff School of Hotel, Restaurant and Tourism at UNO.