Press Release
FOR IMMEDIATE RELEASE
March 12, 2025
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Thirty-Nine Michigan Schools Compete in Statewide Hospitality Competition
Seven Schools Celebrate Victories and one alumnus recognized for industry leadership, inspiring hundreds of students to explore careers in hospitality
Seven Schools Celebrate Victories and one alumnus recognized for industry leadership, inspiring hundreds of students to explore careers in hospitality
BATTLE CREEK, MICH. — More than 600 high school competitors, representing 39 schools from across the state, competed this week at the Michigan ProStart Invitational, allowing students to showcase their culinary and hospitality talents.
Students from across the state demonstrated their skills in seven categories including Cake Decorating, Management, Culinary, Knife Skills, Tabletop Design, Pasta, and ServSafe Knowledge Bowl. Teams were observed, judged, and rated by leading industry professionals and higher education professionals.
Approximately $900,000 in scholarships are available to ProStart students as they continue to pursue careers in the hospitality industry. Additionally, first place winners of the Culinary and Management categories have earned a spot at the National ProStart Invitational in Baltimore, MD, on May 2-4, 2025.
The winners and top five rankings for each category include:
Culinary
Teams were tasked with creating a unique three-course meal consisting of a starter, entrée and dessert that demonstrated their culinary knowledge, skills and creative abilities. Teams were judged on product check in; knife skills; taste and finished product; safety and sanitation; team presentation, work skills and organization; menu and recipe presentation.
Second place in Culinary is Gaylord High School, third place is Grosse Point South, fourth place is Tuscola Technology Center and fifth place is Calhoun Area Career Center.
Management
Teams were tasked with demonstrating their knowledge of the restaurant and foodservice industry by developing and presenting a new restaurant concept to a panel of judges. Teams chose from one of four scenarios: freestanding restaurant; airport restaurant; food truck or strip mall restaurant.
Second place in Management is Plymouth Canton Educational Park, third place is Kalamazoo RESA, fourth place is Saginaw Career Complex and fifth place is Muskegon Area Career Tech Center.
Cake Decorating
Teams brought their own pre-made cake layers and were judged on their theme, icing, decorating, level of difficulty, consistency, safety/sanitation, and documentation.
Second place in Cake Decorating is Muskegon Area Career Tech Center, third place is Wilson Talent Center Team B, fourth place is Clare Gladwin Team C and fifth place is Gratiot Isabella Team C.
Knife Skills
Each contestant selected four knife cuts to present to the judges, along with two knife cuts randomly assigned by the judges. The fabrication was judged on consistency, accuracy, skill, technique and sanitation and safety.
Second place in Knife Skills is Makena Bristol with Tuscola Technology Center, third place is Alix Draves with Muskegon Area Career Tech Center, fourth place is Sophie Brown with Muskegon Area Career Tech Center and fifth place is Kaitlynn Rowe with Oakland Tech SE.
Tabletop Design
For this year's theme of Masquerade Ball, teams were tasked with four components: development of a menu, development of a table setting, presentation of the table and the team’s ability to answer critical thinking questions regarding their table.
Second place team in Tabletop Design is Wilson Talent Center, third place is Mecosta Osceola, fourth place is Bay Arenac ISD Team B and fifth place is a tie between Muskegon Area Career Tech Center’s Team A and Team B.
Pasta
Teams were tasked with demonstrating their pasta knowledge, skills, and creative abilities during the competition by demonstrating their skills and preparing a unique pasta dish.
Second place team in Pasta is Tuscola Technology Center Team A, third place is Grosse Point South, fourth place is Van Buren Technology Center and fifth place is Allegan Area Tech Team C.
ServSafe Knowledge Bowl
During the Kahoot format quiz, teams answered questions that demonstrated their knowledge of the restaurant and foodservice industry.
Second place in ServSafe Knowledge Bowl is Clare Gladwin RESD, third place is Plymouth Canton Educational Park, fourth place is Jackson Area Career Center and fifth place is Van Buren Technology Center.
In addition, the inaugural Rising Star award was presented to 2008 ProStart alumnus Chef Jacob Austin for achieving excellence in the industry. Austin is the food production manager at Bavarian Inn Restaurant with experience as an executive chef, food and beverage director, and management in previous positions. This prestigious award was created to showcase a distinguished alumni from the ProStart or Hospitality Tourism Management programs in Michigan who has achieved professional success and continues to demonstrate leadership, innovation and creativity in the industry.
Sponsors of the Michigan ProStart invitational include Sysco Corporation, Good Food Service, Michigan State University School of Hospitality, EcoLab, Kalamazoo Valley Community College and KitchenAid, a Whirlpool Corporation brand.
“The competition reflects the realities of a fast-paced career in the hospitality industry,” said Amanda Smith, Executive Director of the Michigan Hospitality Foundation. “From developing a three-course meal to setting an elegant tabletop design, the competition is giving these students practical experience and inspiration as they explore the many careers in hospitality.”
Annually, more than 7,000 Michigan students at 80 high schools and career centers participate in the ProStart curriculum. It is a two-year high school program that connects the classroom to the restaurant and foodservice industry. Every spring, ProStart students from across the state compete in the Michigan ProStart® Competition which is hosted by the Michigan Hospitality Foundation.
Students from across the state demonstrated their skills in seven categories including Cake Decorating, Management, Culinary, Knife Skills, Tabletop Design, Pasta, and ServSafe Knowledge Bowl. Teams were observed, judged, and rated by leading industry professionals and higher education professionals.
Approximately $900,000 in scholarships are available to ProStart students as they continue to pursue careers in the hospitality industry. Additionally, first place winners of the Culinary and Management categories have earned a spot at the National ProStart Invitational in Baltimore, MD, on May 2-4, 2025.
The winners and top five rankings for each category include:
Culinary
Teams were tasked with creating a unique three-course meal consisting of a starter, entrée and dessert that demonstrated their culinary knowledge, skills and creative abilities. Teams were judged on product check in; knife skills; taste and finished product; safety and sanitation; team presentation, work skills and organization; menu and recipe presentation.
- Winning team: Plymouth Canton Educational Park
- Brandon Knight
- Ophelia Andrade
- Kobe Chen
- Justin Anheuser
- Mia Maiolatesi
Second place in Culinary is Gaylord High School, third place is Grosse Point South, fourth place is Tuscola Technology Center and fifth place is Calhoun Area Career Center.
Management
Teams were tasked with demonstrating their knowledge of the restaurant and foodservice industry by developing and presenting a new restaurant concept to a panel of judges. Teams chose from one of four scenarios: freestanding restaurant; airport restaurant; food truck or strip mall restaurant.
- Winning Team: Summit Tech Center/West Shore ESD
- Ben Eilers
- Nora McTiernan
Second place in Management is Plymouth Canton Educational Park, third place is Kalamazoo RESA, fourth place is Saginaw Career Complex and fifth place is Muskegon Area Career Tech Center.
Cake Decorating
Teams brought their own pre-made cake layers and were judged on their theme, icing, decorating, level of difficulty, consistency, safety/sanitation, and documentation.
- Winning Team: William D. Ford Career Tech Center
- Kaitlen Trammell
- Ayden Sabbadin
- Gabby Moore
Second place in Cake Decorating is Muskegon Area Career Tech Center, third place is Wilson Talent Center Team B, fourth place is Clare Gladwin Team C and fifth place is Gratiot Isabella Team C.
Knife Skills
Each contestant selected four knife cuts to present to the judges, along with two knife cuts randomly assigned by the judges. The fabrication was judged on consistency, accuracy, skill, technique and sanitation and safety.
- First Place Competitor: Levi Brooks of Van Buren Tech Center
Second place in Knife Skills is Makena Bristol with Tuscola Technology Center, third place is Alix Draves with Muskegon Area Career Tech Center, fourth place is Sophie Brown with Muskegon Area Career Tech Center and fifth place is Kaitlynn Rowe with Oakland Tech SE.
Tabletop Design
For this year's theme of Masquerade Ball, teams were tasked with four components: development of a menu, development of a table setting, presentation of the table and the team’s ability to answer critical thinking questions regarding their table.
- Winning Team: Bay Arenac ISD Team C
- Jackson Lebsack
- Will Fenwick
- Mackenzie Newman
- Grace Engel
Second place team in Tabletop Design is Wilson Talent Center, third place is Mecosta Osceola, fourth place is Bay Arenac ISD Team B and fifth place is a tie between Muskegon Area Career Tech Center’s Team A and Team B.
Pasta
Teams were tasked with demonstrating their pasta knowledge, skills, and creative abilities during the competition by demonstrating their skills and preparing a unique pasta dish.
- Winning Team: Tuscola Technology Center Team A
- Makena Bristol
- Piper Dohrman
Second place team in Pasta is Tuscola Technology Center Team A, third place is Grosse Point South, fourth place is Van Buren Technology Center and fifth place is Allegan Area Tech Team C.
ServSafe Knowledge Bowl
During the Kahoot format quiz, teams answered questions that demonstrated their knowledge of the restaurant and foodservice industry.
- Winning Team: Muskegon Area Career Tech Center
- Oscar Zaremba
- Alix Draves
- Robert Castillo
Second place in ServSafe Knowledge Bowl is Clare Gladwin RESD, third place is Plymouth Canton Educational Park, fourth place is Jackson Area Career Center and fifth place is Van Buren Technology Center.
In addition, the inaugural Rising Star award was presented to 2008 ProStart alumnus Chef Jacob Austin for achieving excellence in the industry. Austin is the food production manager at Bavarian Inn Restaurant with experience as an executive chef, food and beverage director, and management in previous positions. This prestigious award was created to showcase a distinguished alumni from the ProStart or Hospitality Tourism Management programs in Michigan who has achieved professional success and continues to demonstrate leadership, innovation and creativity in the industry.
Sponsors of the Michigan ProStart invitational include Sysco Corporation, Good Food Service, Michigan State University School of Hospitality, EcoLab, Kalamazoo Valley Community College and KitchenAid, a Whirlpool Corporation brand.
“The competition reflects the realities of a fast-paced career in the hospitality industry,” said Amanda Smith, Executive Director of the Michigan Hospitality Foundation. “From developing a three-course meal to setting an elegant tabletop design, the competition is giving these students practical experience and inspiration as they explore the many careers in hospitality.”
Annually, more than 7,000 Michigan students at 80 high schools and career centers participate in the ProStart curriculum. It is a two-year high school program that connects the classroom to the restaurant and foodservice industry. Every spring, ProStart students from across the state compete in the Michigan ProStart® Competition which is hosted by the Michigan Hospitality Foundation.
About ProStart
ProStart is a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. In Michigan, 82 high schools and career centers use the ProStart curriculum with more than 7,000 students participating. For more information about ProStart, contact Amanda Smith at 800-968-9668 or visit mihf.org/prostart.
ProStart is a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. In Michigan, 82 high schools and career centers use the ProStart curriculum with more than 7,000 students participating. For more information about ProStart, contact Amanda Smith at 800-968-9668 or visit 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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