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"It was very exciting to see the outstanding culinary and management talent exhibited by our Texas ProStart students. Watching all of these students in action confirms that the future of our industry is indeed bright,” said Tap Bentz, Outback Steakhouse and TRA Education Foundation chair. “All of the teams should be very proud of their accomplishments and we wish the Miller Career and Technology and Byron Nelson teams the best of luck as they represent Texas in the national competition.”

The Miller Career & Technology culinary team of Meagan Peoples, Beatrice Wilson, Wilson Suliveras-Escobar, Gabriela Calzada and Ivan Gonzales Tucker led by their instructor Patty Kenjura took first prize. Judges were impressed by their tasty cuisine and excellent team work. Their menu featured an appetizer of Butter Poached Lobster, Handmade Mascarpone filled Ravioli, Sautéed Fresh Asparagus, Mushrooms & Tomatoes, and Lemon Buerre Blanc; an entrée of Herb Cruster Filet Mignon, Butternut Squash Risotto, Sauteed Arugula & Baby Spinach. Glazed Carrots, Red Onion-Shallot Confit, and Balsamic Fig Reduction; and ended with Chocolate Mint Truffle Cake – a Decadent Chocolate Cake filled with Raspberry Cream covered in Chocolate Ganache with Raspberry Coulis & Candied Pecans

Teams participating in the culinary competition were required to demonstrate their creative abilities through the preparation of a three-course meal in only 60 minutes. They were also judged on knife skills, chicken fabrication, and safety and sanitation.

The Academy of Culinary Arts & Hospitality Management at Byron Nelson High School restaurant management team of Trenton Shank, Agron Mena and Nathan Hall, led by instructor Steve DeShazo, placed first in the restaurant management competition with their home-style themed Son of A Biscuit concept. Teams participating in the restaurant management competition demonstrated their knowledge of the restaurant and foodservice industry by developing a restaurant proposal, delivering a verbal presentation and applying critical thinking skills to challenges managers face in day-to-day operations.

Approximately $40,000 in scholarships was awarded to the winning culinary teams and $30,000 to winning management teams courtesy of the Culinary Institute of America, The International Culinary Schools at the Art Institutes, Auguste Escoffier School of Culinary Arts, Sullivan University, Le Cordon Bleu, Louisiana Culinary Institutes, and Johnson and Wales.

The Texas ProStart Invitational was hosted by the Texas Restaurant Association Education Foundation. Only students enrolled in high school culinary arts programs utilizing the Texas ProStart program and curriculum were eligible to compete in the Invitational.

State Competition Results

Culinary

First Place Miller Career & Technology Center, Katy

Second Place Royse City High School, Royse City

Third Place Westside High School, Houston

Management

First Place The Academy of Culinary Arts & Hospitality Management
at Byron Nelson High School, Dallas

Second Place Plano East High School, Plano

Third Place Prosper High School, Prosper

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Upcoming Events

June 23–25, 2013
2013 Southwest Foodservice Expo, Dallas

July 9–10
Introduction to Restaurant Management, San Antonio

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