The Michigan ProStart Invitational Returns to Lansing for the First Competition since 2019
By: The Michigan Restaurant & Lodging Association Educational Foundation
On February 28 and March 1, 2022, the MRLAEF held its annual ProStart Student Invitational. Students from Career & Technical Educational Centers across Michigan competed for scholarships, prizes, and the opportunity to represent Michigan at the National ProStart Invitational in May.
Michigan ProStart students competed in five categories:
Tabletop Design
This competition has four main components: development of a menu, development of a table setting, verbal presentation of the table, and critical thinking regarding their table. Successful teams will design a table that meets the needs of the guests based on the 2021 scenario and be able to sell the menu and table setting to the panel of judges.
Nutrition
Diet is a critical component of a healthy lifestyle. There is an increasing demand for healthy “kids’ choices” on restaurant menus. Teams must demonstrate a basic understanding of nutrition and the ability to build flavor without adding unnecessary salt and fat to foods. Teams must develop two kid-friendly menu choices that embody the foundation of good health practices as required in the Foundations of Restaurant Management and Culinary Arts textbook.
Management
Participating teams will demonstrate their knowledge of the restaurant and foodservice industry by developing a new restaurant concept and presenting it to a panel of judges at a simulated business exposition. The teams will also submit an electronic proposal for review and will present their concepts to judges through a verbal presentation. The competition is designed to provide students with the opportunity to present their restaurant concept to judges as though seeking investors who can bring the concept to life.
Michigan ProStart students competed in five categories:
Tabletop Design
This competition has four main components: development of a menu, development of a table setting, verbal presentation of the table, and critical thinking regarding their table. Successful teams will design a table that meets the needs of the guests based on the 2021 scenario and be able to sell the menu and table setting to the panel of judges.
Nutrition
Diet is a critical component of a healthy lifestyle. There is an increasing demand for healthy “kids’ choices” on restaurant menus. Teams must demonstrate a basic understanding of nutrition and the ability to build flavor without adding unnecessary salt and fat to foods. Teams must develop two kid-friendly menu choices that embody the foundation of good health practices as required in the Foundations of Restaurant Management and Culinary Arts textbook.
Management
Participating teams will demonstrate their knowledge of the restaurant and foodservice industry by developing a new restaurant concept and presenting it to a panel of judges at a simulated business exposition. The teams will also submit an electronic proposal for review and will present their concepts to judges through a verbal presentation. The competition is designed to provide students with the opportunity to present their restaurant concept to judges as though seeking investors who can bring the concept to life.
Culinary
Teams demonstrate their culinary knowledge, skills, and creative abilities during the competition through the demonstration of curriculum proficiencies and the preparation of a unique entrée or dessert. Performance during the culinary event is observed and rated by judges from the foodservice industry and post-secondary schools. Teams demonstrate their ability to work together while creating and presenting their selected dish while utilizing a provided market basket.
Knife Skills
Participants will select four professional knife cuts to demonstrate to the panel of judges. Learning how to hold and use a knife correctly will not only help young chefs work more safely, but also increase efficiency in the kitchen. If safety and speed weren't enough incentive, good knife skills also allow consistent textures and uniform cooking.
Culinary Winners
1. Sanilac Career Center
2. Plymouth Canton Educational Park
3. Gaylord High School
4. Tuscola Technology Center
5. Regional Career & Technical Center (RCTC)
Ypsilanti Team A
Restaurant Management Winners
1. Plymouth Canton Educational Park
2. Saginaw Career Complex
3. West Shore ESD
Tabletop Design Winners
1. West Shore ESD
2. Bay Arenac ISD Career Center
ServSafe Knowledge Bowl Winners
1. Saginaw Career Complex
2. Clare-Gladwin CTE Team A
3. Gaylord High School
4. Clare-Gladwin CTE Team B
Nutrition Winners
1. DCTC at Riverview
2. Bay Arenac ISD Career Center Team A
3. West Shore ESD
Knife Cuts Winners
1. Saddqa Bahidrah, Plymouth Canton
Educational Park
2. Madison McDowell, Gaylord High School
3. Anthony Vallad, Bay Arenac ISD Career Center
Teams demonstrate their culinary knowledge, skills, and creative abilities during the competition through the demonstration of curriculum proficiencies and the preparation of a unique entrée or dessert. Performance during the culinary event is observed and rated by judges from the foodservice industry and post-secondary schools. Teams demonstrate their ability to work together while creating and presenting their selected dish while utilizing a provided market basket.
Knife Skills
Participants will select four professional knife cuts to demonstrate to the panel of judges. Learning how to hold and use a knife correctly will not only help young chefs work more safely, but also increase efficiency in the kitchen. If safety and speed weren't enough incentive, good knife skills also allow consistent textures and uniform cooking.
Culinary Winners
1. Sanilac Career Center
2. Plymouth Canton Educational Park
3. Gaylord High School
4. Tuscola Technology Center
5. Regional Career & Technical Center (RCTC)
Ypsilanti Team A
Restaurant Management Winners
1. Plymouth Canton Educational Park
2. Saginaw Career Complex
3. West Shore ESD
Tabletop Design Winners
1. West Shore ESD
2. Bay Arenac ISD Career Center
ServSafe Knowledge Bowl Winners
1. Saginaw Career Complex
2. Clare-Gladwin CTE Team A
3. Gaylord High School
4. Clare-Gladwin CTE Team B
Nutrition Winners
1. DCTC at Riverview
2. Bay Arenac ISD Career Center Team A
3. West Shore ESD
Knife Cuts Winners
1. Saddqa Bahidrah, Plymouth Canton
Educational Park
2. Madison McDowell, Gaylord High School
3. Anthony Vallad, Bay Arenac ISD Career Center
