Students Stir Up Excitement for Cooking Competition

February 28, 2006

Charleston, W.Va. – Students from across the Mountain State will serve up culinary delights as part of the 5th Annual West Virginia ProStart Hospitality Cup on March 10th and 11th, 2006 at The Greenbrier Resort in White Sulphur Springs, West Virginia.  

The Academy of Careers and Technology, Boone Career & Technical Center, Fayette Institute of Technology, Greenbrier East High School, James Monroe High School, John Marshall High School, Marion County Technical Center, Mineral County Technical Center, Preston High School, Putnam Career and Technical Center, St. Albans High School, and United Technical Center and Webster County High School are slated to participate in the competition.  

The event will showcase the culinary talents and foodservice management savvy of high school students from all over the state. The first, second, and third place teams will receive scholarships from a total of nine post-secondary schools including Johnson & Wales University and the Culinary Institute of America. The first place team from both the management and culinary competitions will represent West Virginia at the National Competition in Charlotte, North Carolina in late April.  

The annual ProStart Hospitality Cup competition, conducted by the West Virginia Office of Hospitality Education and Training (WV HEAT), is broken into two segments: culinary and management. Teams participating in the culinary competition will demonstrate their creative abilities through the preparation of a meal consisting of a starter, entrée and dessert. Teams participating in the management competition will demonstrate their knowledge of the restaurant and foodservice industry by competing in a case study, where students are tested on their communication skills and ability to apply their knowledge of the industry to practical situations and a question-and-answer “game show”-style event.  

“This competition an excellent way for students to demonstrate their culinary and management knowledge,” said Greg Atkinson, WV HEAT Coordinator. “Working with educators and mentors in the industry really connects the ProStart curriculum to real life experiences.”  

The ProStart program, administered in West Virginia by the National Restaurant Association Educational Foundation (NRAEF) and WV HEAT, is a two-year curriculum designed to teach high school students the management skills needed for a career in the restaurant and foodservice industry. Students also have the opportunity to participate in paid internships where industry managers mentor them. Students that meet academic standards, complete a checklist of competencies, and participate in at least 400 hours of a mentored work experience are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce. Currently, 47 ProStart programs operate in West Virginia with an enrollment of approximately 1,000 high school students per year.  

To learn more about the 2006 Hospitality Cup Competition, WV HEAT, or the ProStart program, please call 304-558-3896 or visit  



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