Students from Boone Career & Technical Center, Fayette Plateau Vocational-Technical Center, Greenbrier East High School, Marion County Technical Center, Mason County Career Center, Putnam Career and Technical Center, St. Albans High School, United Technical Center, Webster County High School and Wheeling Park High School took part in the competitions which was broken into two segments: culinary and management.
In the culinary competition, the teams demonstrated their creative abilities through the preparation of a meal consisting of a starter, entrée and dessert. Greenbrier East High School from Lewisburg, WV took first place in this year’s culinary event. Greenbrier East team members included Orion Hitzig, April Livesay, Christopher Nickle, Waldsen Ozorio, and Eric Wodder. Hannah Lannek, a Greenbrier Resort senior culinary apprentice who began her culinary career as a Greenbrier East ProStart program student, served as the team mentor/coach.
“I’m extremely proud of these students, they gave up a great deal of free time to practice for this event and were so eager to learn all they could from Chef Lannek,” stated Phyllis Harbert, the team’s ProStart instructor at Greenbrier East.
The team from Greenbrier East will represent West Virginia at the National ProStart® Culinary Competition in Orlando, Florida in late April.
Second place in the culinary competition went to the team from Webster County High School, which included Chad Mathes, Hope Doss, Amanda Prior, Ashley Bender, and Katie Rozas. Ann Carpenter, previous West Virginia ProStart teacher of the year award winner, is the ProStart instructor at Webster County High School and Chef Tim Urbanic, Café Cimino in Sutton, WV served as the team mentor/coach.
The team from Marion County Vocational-Technical Center, which included Anna Ash, Tyler Core, Nila Hudson, Ashley Ledsome and Matthew Crouser walked away with third place in the culinary competition. Diana Kincell is the ProStart instructor at the Marion County Vocational-Technical Center and Chef Brian Floyd, Director for the Culinary Arts Program at Fairmont State University, was the team’s mentor/coach.