Michigan Hospitality Foundation Hosts 21st Annual Statewide ProStart Competition |
Earlier this month, more than 300 ProStart Students representing 23 different high schools across the state traveled to the Blue Water Convention Center in Port Huron to compete in the in the 2023 Michigan ProStart Competition. Students competed in seven different categories to showcase the skills they have been practicing throughout the year: Culinary, Management, Knife Skills, Nutrition, ServeSafe® Knowledge Bowl, Tabletop Design, and Cake Decorating. Teams were observed, rated, and judged by leading industry professionals.
“The winning students demonstrated hard work, determination, creativity and exemplified exactly what it means to work in the hospitality industry,” said Amanda Smith, Executive Director of the Michigan Hospitality Foundation. “Every student who entered in this competition is primed for success in the industry, and we hope they will continue to hone their skills and use this experience as a stepping stone to advance their education and careers.”
“The winning students demonstrated hard work, determination, creativity and exemplified exactly what it means to work in the hospitality industry,” said Amanda Smith, Executive Director of the Michigan Hospitality Foundation. “Every student who entered in this competition is primed for success in the industry, and we hope they will continue to hone their skills and use this experience as a stepping stone to advance their education and careers.”
Culinary
Teams were given 20 minutes to pre-set their stations for meal production followed by 60 minutes of cooking time using two butane burners in a 10’ x 10’ workspace. Teams are judged on product check in, team presentation, menu, knife skills, taste, finished plating, safety, sanitation, and organization. Our winning team representing Michigan at the National ProStart Invitational in May is Plymouth Canton Education Park.
Teams were given 20 minutes to pre-set their stations for meal production followed by 60 minutes of cooking time using two butane burners in a 10’ x 10’ workspace. Teams are judged on product check in, team presentation, menu, knife skills, taste, finished plating, safety, sanitation, and organization. Our winning team representing Michigan at the National ProStart Invitational in May is Plymouth Canton Education Park.
Management
Students were tasked with building a restaurant concept and presenting their ideas to industry professionals as if they were investors. After presenting their marketing concepts and comprehensive menus, teams were then challenged with a series of critical thinking questions on how they would make their concepts profitable. The Management team from the Saginaw Career Complex triumphed in this category and will represent Michigan at the National ProStart Invitational in May.
Students were tasked with building a restaurant concept and presenting their ideas to industry professionals as if they were investors. After presenting their marketing concepts and comprehensive menus, teams were then challenged with a series of critical thinking questions on how they would make their concepts profitable. The Management team from the Saginaw Career Complex triumphed in this category and will represent Michigan at the National ProStart Invitational in May.
Tabletop Design
The theme for this year’s design competition was “Spring in Michigan/ Mackinac Island.” Students were required to present four main components including development of a menu, creation of a table setting, presentation of the table and the team’s ability to answer critical thinking questions regarding their table. Bay Arenac ISD earned first place and as part of their prize, received a complimentary two-night stay at the Grand Hotel on Mackinac Island where they will get to work alongside industry professionals to display their winning design in one of the hotel’s restaurants.
The theme for this year’s design competition was “Spring in Michigan/ Mackinac Island.” Students were required to present four main components including development of a menu, creation of a table setting, presentation of the table and the team’s ability to answer critical thinking questions regarding their table. Bay Arenac ISD earned first place and as part of their prize, received a complimentary two-night stay at the Grand Hotel on Mackinac Island where they will get to work alongside industry professionals to display their winning design in one of the hotel’s restaurants.
Nutrition
Students were challenged to make a nutritious and delicious meal for youth. Each recipe must meet the National Kid’s Live Well standards. Teams presented their plated dish to a panel of youth taste testers, professional chefs, and dietary experts. Muskegon Area Career Tech Center took home first place after receiving approval from all judges.
Students were challenged to make a nutritious and delicious meal for youth. Each recipe must meet the National Kid’s Live Well standards. Teams presented their plated dish to a panel of youth taste testers, professional chefs, and dietary experts. Muskegon Area Career Tech Center took home first place after receiving approval from all judges.
Knife Cuts
Each contestant selected four knife cut options from a list of eight to present to judges; Rondelle, Batonnet, Julienne, Large Dice, Medium Dice, Small Dice, Brunoise, and Chiffonade. The judges then randomly assign two of the knife cuts submitted by the team to each of the selected students for independent execution. Students were graded based on consistency, accuracy, safety and the amount of food waste. Our 2023 winner is from Van Buren Technology Center.
Each contestant selected four knife cut options from a list of eight to present to judges; Rondelle, Batonnet, Julienne, Large Dice, Medium Dice, Small Dice, Brunoise, and Chiffonade. The judges then randomly assign two of the knife cuts submitted by the team to each of the selected students for independent execution. Students were graded based on consistency, accuracy, safety and the amount of food waste. Our 2023 winner is from Van Buren Technology Center.
Cake Decorating
Using two Styrofoam rounds, students put their cake decorating skills to the test. Cakes were judges based on theme, icing, decoration, level of difficulty and consistency. Teams were also scored on their safety and sanitation, overall presentation and their documentation of the recipe and cost pricing. The first-place winner of this inaugural contest comes from Saginaw Career Complex.
Using two Styrofoam rounds, students put their cake decorating skills to the test. Cakes were judges based on theme, icing, decoration, level of difficulty and consistency. Teams were also scored on their safety and sanitation, overall presentation and their documentation of the recipe and cost pricing. The first-place winner of this inaugural contest comes from Saginaw Career Complex.
ServeSafe® Quiz Bowl
The Knowledge Bowl is hosted in a Jeopardy-style format with participants answering questions demonstrating their knowledge of the restaurant and foodservice industry. Van Buren Tech Center earned first place in this category.
The Knowledge Bowl is hosted in a Jeopardy-style format with participants answering questions demonstrating their knowledge of the restaurant and foodservice industry. Van Buren Tech Center earned first place in this category.
Click to set custom HTML