A Monumental Year for ProStart Students
By: The Michigan Restaurant & Lodging Association Educational Foundation
National ProStart Invitational
The Michigan Restaurant & Lodging Association Educational Foundation (MRLAEF) ProStart Program sent the Culinary team from Sanilac Career Center from Peck, Michigan, and the Management team from Plymouth-Canton Educational Park from Canton, Michigan, to compete against teams from across the country at the National ProStart® Invitational in Washington, D.C., May 6 – 8, 2022. The teams earned the honor of representing Michigan after winning respective disciplines at the Michigan ProStart® Competition.
The winning Culinary team from Sanilac Career Center prepared a three-course meal comprised of:
The winning Management team from Plymouth-Canton Educational Park presented its winning restaurant concept of a New Roots Restaurant, which is a fast-casual American plant-forward sustainable brunch establishment. The concept featured air plants, a living green wall, sustainable options for to-go containers, and community outreach classes to provide education on how to live more sustainably.
In addition to the competition, the students were able to explore the US Botanical Gardens Growing Food in a Changing World exhibit, experience Washington DC’s most culturally diverse farmers market in history and attend a special ProStart showing of Grace the Musical, at the historic Ford’s Theater.
The Michigan Restaurant & Lodging Association Educational Foundation (MRLAEF) ProStart Program sent the Culinary team from Sanilac Career Center from Peck, Michigan, and the Management team from Plymouth-Canton Educational Park from Canton, Michigan, to compete against teams from across the country at the National ProStart® Invitational in Washington, D.C., May 6 – 8, 2022. The teams earned the honor of representing Michigan after winning respective disciplines at the Michigan ProStart® Competition.
The winning Culinary team from Sanilac Career Center prepared a three-course meal comprised of:
- First course – Caprese Salad with Heirloom Tomatoes, Fresh Mozzarella, Basil, Balsamic Reduction
- Second course – Cast Iron Seared Scallops, Apple Sesame Couscous, Cauliflower Puree, and Broccoli Mash
- Third course – “Fried” Ice Cream featuring Homemade Vanilla Ice Cream, Cinnamon Sugar Wonton, Caramel Apples, and Whipped Cream
The winning Management team from Plymouth-Canton Educational Park presented its winning restaurant concept of a New Roots Restaurant, which is a fast-casual American plant-forward sustainable brunch establishment. The concept featured air plants, a living green wall, sustainable options for to-go containers, and community outreach classes to provide education on how to live more sustainably.
In addition to the competition, the students were able to explore the US Botanical Gardens Growing Food in a Changing World exhibit, experience Washington DC’s most culturally diverse farmers market in history and attend a special ProStart showing of Grace the Musical, at the historic Ford’s Theater.
The Nate Santelli ProStart Summer Camp
The Nate Santelli ProStart Summer Camp 2022 returns this summer running, Sunday, June 26 - Wednesday, June 29 at the Culinary Institute of Michigan, Port Huron Campus. The 2022 camp will provide students access to incredible opportunities for baking, pastry, and chocolate work, as well as the opportunity to enjoy camping-style activities along Lake Huron. The immensely talented chef crew at the CIM will be supported by industry professionals sharing opportunities and success stories. The capstone event for the camp will be the “pick-up” picnic event that showcases knowledge learned through the four intense days of training.
More information on the camp can be found online at www.mrlaef.org/camp. If you are interested in supporting the young professionals attending the camp, online donations are being accepted.
The Nate Santelli ProStart Summer Camp 2022 returns this summer running, Sunday, June 26 - Wednesday, June 29 at the Culinary Institute of Michigan, Port Huron Campus. The 2022 camp will provide students access to incredible opportunities for baking, pastry, and chocolate work, as well as the opportunity to enjoy camping-style activities along Lake Huron. The immensely talented chef crew at the CIM will be supported by industry professionals sharing opportunities and success stories. The capstone event for the camp will be the “pick-up” picnic event that showcases knowledge learned through the four intense days of training.
More information on the camp can be found online at www.mrlaef.org/camp. If you are interested in supporting the young professionals attending the camp, online donations are being accepted.
