Here’s the basics for REGIONAL COMPETITION:
Regional competition happens during the school day in early Winter, almost always a Thursday, usually January or early February. We leave school at 7 AM and return right before the final bell.
Multiple teams compete: Gourmet teams of three (making an appetizer and an entree), Dessert teams of 1 or 2 (making a dessert), Edible Centerpiece teams of 1 (making a carved fruit and vegetable art design), Knife Skills teams of 1 (working against the clock to produce 6 types of classic knife cuts using potatoes and carrots), Waiter’s relay (teams of 3 racing against the clock to set a formal dining table), and ProStart Prep (team of 5 following ProStart’s rules for Culinary Competition). The judges are local chefs and restauranteurs. The entire event is a way for underclassmen to get a “taste” for how exciting competition can be and to help everyone prepare for the much more rigorous state and national competitions which come later.
PICTURE GALLERIES
ProStart State Competition 2022
