Press Release
FOR IMMEDIATE RELEASE
May 8, 2025
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Plymouth Canton Educational Park High School Students Finish Second in National Hospitality Competition
The team won $35,000 in scholarships from the country’s best culinary and restaurant management programs
The team won $35,000 in scholarships from the country’s best culinary and restaurant management programs
CANTON, Mich. — More than 400 high school competitors, representing 47 states and the District of Columbia, competed last weekend at the National ProStart Invitational in Baltimore, Maryland.
The national competition is the country's premier hospitality competition, focusing on culinary and restaurant management skills.
Each state or district competing sent a team of students to compete in both categories after placing first in their statewide competition, vying to win a portion of the $200,000 given away in scholarships.
After earning a first place finish at the Michigan ProStart Competition, the Plymouth Canton Educational Park team advanced to the national stage for the culinary competition. This competition requires the team to create a three-course meal in one hour without access to running water and electricity and using only two butane burners. Students are judged on taste, skill, teamwork, safety and sanitation.
“It was truly an honor to witness these students thriving in their element,” said Amanda Smith, Executive Director of the Michigan Hospitality Foundation. “Their teamwork, communication and creativity were nothing short of inspiring. To see such a high level of skill and professionalism at such a young age, I have no doubt these students are destined for great things.”
The team, high school seniors Brandon Knight, Justin Anheuser and Mia Maiolatesi, and juniors Ophelia Andrade and Kobe Chen, prepared three courses consisting of:
Placing second overall in the culinary category, each student on the team won $5,000 in scholarships.
Michigan also sent Nora McTiernan and Ben Eilers, from West Shore - ISD Summit Tech Center to compete in the management category at Nationals. Students or parents interested in learning more about the Prostart program can learn more at mihf.org/prostart.
The national competition is the country's premier hospitality competition, focusing on culinary and restaurant management skills.
Each state or district competing sent a team of students to compete in both categories after placing first in their statewide competition, vying to win a portion of the $200,000 given away in scholarships.
After earning a first place finish at the Michigan ProStart Competition, the Plymouth Canton Educational Park team advanced to the national stage for the culinary competition. This competition requires the team to create a three-course meal in one hour without access to running water and electricity and using only two butane burners. Students are judged on taste, skill, teamwork, safety and sanitation.
“It was truly an honor to witness these students thriving in their element,” said Amanda Smith, Executive Director of the Michigan Hospitality Foundation. “Their teamwork, communication and creativity were nothing short of inspiring. To see such a high level of skill and professionalism at such a young age, I have no doubt these students are destined for great things.”
The team, high school seniors Brandon Knight, Justin Anheuser and Mia Maiolatesi, and juniors Ophelia Andrade and Kobe Chen, prepared three courses consisting of:
- Starter:
- Soy-Glazed Pork Belly, Pea-Enoki Purée, Carrot Sauce, Whipped Avocado, Pickled Carrot, Chili-Glazed Enoki Mushrooms, Pea Tendrils, Matcha Cracker
- Entrée:
- Pan-Seared Duck Breast and Morel-Ramp Ballotine, Sweet Potato Purée, Pavé, Brussels Sprouts, Cauliflower, Morels, Ramps, Red Wine Jus Lié, Blackberry Gastrique, Parmesan Crisp
- Dessert:
- Mango-Passion Fruit Mousse, Brown Butter Coconut Cake, Hibiscus Gelée Strawberry-Passion Fruit Curd, Coconut-Hibiscus Sorbet, White Chocolate, Tropical Fruits
Placing second overall in the culinary category, each student on the team won $5,000 in scholarships.
Michigan also sent Nora McTiernan and Ben Eilers, from West Shore - ISD Summit Tech Center to compete in the management category at Nationals. Students or parents interested in learning more about the Prostart program can learn more at mihf.org/prostart.
About the Michigan Hospitality Foundation
The Michigan Hospitality Foundation, formerly known as the Michigan Restaurant & Lodging Association Educational Foundation, seeks to enhance the hospitality industry's service to the public through education, community engagement, and promotion of career opportunities. The
MHF also prepares high school students for the challenges of a career in restaurants and foodservice through ProStart, a nationwide, two-year high school program that unites the classroom and the industry. ProStart students learn vital kitchen skills, including food safety and knife cuts, and important management lessons, such as menu development and marketing. For more information, visit https://www.mihf.org.
The Michigan Hospitality Foundation, formerly known as the Michigan Restaurant & Lodging Association Educational Foundation, seeks to enhance the hospitality industry's service to the public through education, community engagement, and promotion of career opportunities. The
MHF also prepares high school students for the challenges of a career in restaurants and foodservice through ProStart, a nationwide, two-year high school program that unites the classroom and the industry. ProStart students learn vital kitchen skills, including food safety and knife cuts, and important management lessons, such as menu development and marketing. For more information, visit https://www.mihf.org.
About the Michigan Restaurant & Lodging Association
Michigan Restaurant & Lodging Association (MRLA) is the recognized leader of Michigan's hospitality industry, providing essential services to the foodservice and lodging community. Founded in 1921 as the Michigan Restaurant Association and now known as the MRLA, the Association represents over 5,500 Michigan foodservice and lodging establishments. The industry plays an integral role in Michigan's economy, employing more than 450,000 people and creating nearly $44.6 billion in annual sales. For more information, visit www.mrla.org and www.detroitrla.org.
Michigan Restaurant & Lodging Association (MRLA) is the recognized leader of Michigan's hospitality industry, providing essential services to the foodservice and lodging community. Founded in 1921 as the Michigan Restaurant Association and now known as the MRLA, the Association represents over 5,500 Michigan foodservice and lodging establishments. The industry plays an integral role in Michigan's economy, employing more than 450,000 people and creating nearly $44.6 billion in annual sales. For more information, visit www.mrla.org and www.detroitrla.org.
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