ProStart is a restaurant school-to-career program to prepare high school juniors and seniors for careers in the foodservice industry. Each year participating ProStart students showcase their talents in cooking, knife skills and restaurant management in front of Chef judges at the Boyd Coffee ProStart Invitational.
Chefs or managers interested in becoming a mentor and helping to support the future leaders of our industry? To learn more about the ProStart program please contact Rebecca Steffensrud, Hospitality Workforce Training Coordinator.
Recap of the 2009 Boyd Coffee ProStart Invitational
Presented by the Washington Restaurant Association Education Foundation
Students from 22 high schools across Washington state readied their whisks and put on their game faces to compete March 8, 2009, in the Boyd Coffee ProStart Invitational. At the end of the day, teams from two of the high schools were able to walk away with 1st place bragging rights. The teams’ efforts landed them each a spot at the National ProStart Invitational April 24 – 26 in San Diego, Calif., where they will compete against other students from high schools across the country.
The annual Invitational gives students a chance to showcase their talents in cooking, knife skills and restaurant management proficiency in front of judges who hold prominent positions in the culinary world.
“Watching these students compete really gives you a look into the future of our restaurants,” said Anthony Anton, president and CEO of the WRA, at Sunday’s event. “It’s amazing to think that the next Tom Douglas or Holly Smith might be competing here today.”
During an award ceremony following the competition, WRA Education Foundation Director Lyle Hildahl congratulated the competing teams on their hard work and encouraged them to continue their studies with focus and enthusiasm.
“What a privilege it is to be in the presence of youthful passion, commitment and nervous energy,” Hildahl said to the students. “Wherever this experience takes you, you are a better person for it.”
Sunday’s Invitational allowed teams from 21 high schools in Washington to compete for more than $400,000 in scholarships offered by the New England Culinary Institute, The International Culinary Schools (Art Institute), Washington State University, Johnson and Wales, International Air and Hospitality Culinary School and Culinary Institute of America.
The invitational is part of a two-year program aimed at helping high school students launch successful careers in one of Washington’s leading industries. The ProStart program, which was created by the National Restaurant Association, is managed locally by the Washington Restaurant Association Education Foundation in partnership with the Office of the Superintendent of Public Instruction. The program is in more than 50 schools across the state.
2009 WINNERS
Culinary Team Winners
FIRST: Oak Harbor High School
The five-student Oak Harbor team wowed the judges with an impressive three-course menu of seared sea scallop, beef tenderloin with a lobster beignet and rum raisin banana cream pie with coconut foam and chocolate sauce — all while racing to beat a 60-minute timer.
SECOND: Moses Lake High School
THIRD: Walla Wall High School
Restaurant Management Team Winners
FIRST: Liberty High School
SECOND: New Port High School
THIRD: Chief Leschi
MENTOR OF THE YEAR: Scott Fraser, Frasers Gourmet Hideaway
TEACHER OF THE YEAR: Barbara Buttice, Walla Walla High School
STUDENT OF THE YEAR: Kayla Scott, Moses Lake High School
OUTSTANDING SERVICE EXCELLENCE: Alice Whittaker, Harbor High School, Aberdeen
ProStart is a restaurant school-to-career program to prepare high school juniors and seniors for careers in the foodservice industry. Each year participating ProStart students showcase their talents in cooking, knife skills and restaurant management in front of Chef judges at the Boyd Coffee ProStart Invitational.