The teams will participate in a Knowledge Bowl Competition and a Business Case Study competition on Friday. On Saturday morning, the teams will prepare a gourmet meal for judging. Students will be limited to preparing the meal by using only two butane burners for heat, and will have one hour to prepare gourmet meal consisting either of an appetizer or salad, an entrée including a protein, vegetable and a starch and a dessert.
Judges for the event include chefs from the Greenbrier, representatives from the Culinary Institute of America (CIA), Johnson and Wales University, Mountain State University, West Virginia Northern Community and Technical College, Fairmont State Community and Technical College and James Rumsey Technical Institute.
In addition to being awarded medals and trophies, more than $175,000 in scholarships will be awarded to the winners. The top business team and the top culinary team will represent West Virginia at the national competition at Universal Studios in Orlando, Florida.
ProState is a two year, high school level restaurant management curriculum developed by the National Restaurant Association Education Foundation. There are 42 ProStart programs in West Virginia serving students in 47 counties.
The 12 teams that will compete in this year’s competition are:
Berkeley Springs High School Morgan County Fayette Plateau Technical Center Fayette County Greenbrier East High School Greenbrier County James Monroe High School Monroe County Marion County Technical Center Marion County Mason County Technical Center Mason County Putnam County Career and Technical Center Putnam County Rockefeller Technical Center Hancock County St. Albans High School Kanawha County United Technical Center Harrison County Wayne High School Wayne County Wheeling Park High School Ohio County
For more information about the ProStart program, contact Gene Coulson, Coordinator for the West Virginia Department of Education, at (304) 558-3897, or at email@example.com.