Culinary and Management teams from Meadowcreek High School won first place honors at the ProStart Competition sponsored by the Hospitality Education Foundation of Georgia (HEFG).
The Culinary Team, coached by Chef Tanisha Mott Tucker, is comprised of students Daisy Ortiz, Evelin Lozano, Ashley Casasola, and Jennifer Reano. As members of the winning team, each student earned a $1,000 scholarship to attend Johnson & Wales Culinary School. The three senior chefs— Lozano, Reano and Ortiz—also were awarded $1,000 by the Atlanta Chapter of Les Dames D’Escoffier for their excellence in culinary leadership.
Members of Meadowcreek’s Management Team also earned $1,000 scholarships that will allow them to continue their education in Georgia State University’s Hospitality Program. Coached by Chef Jay Richardson, this team is comprised of students Ramses-Amon Osbey, Dulce Chavez, Angel Idrogo, and Kori Jones.
At the HEFG ProStart State Competition, culinary teams must prepare two three-course meals within one hour on two burners without electricity or running water. Under the watchful eyes of industry chefs, teams are judged for safety and sanitation, organization, presentation, and taste. As part of the competition, management teams work with an industry partner to develop a restaurant concept that includes a strengths, weaknesses, opportunities and threats analysis, sample menu with the costing of one recipe, and two marketing strategies. Management teams rollout their restaurant concept in a trade-show style booth while answering tough questions from industry executives.
ProStart is an industry-supported career technical education program that empowers students to achieve long-term, successful careers in the restaurant and foodservice sector. The HEFG administers the Georgia ProStart Program in partnership with the Georgia Restaurant Association. Both teams now move on to the National Restaurant Association Education Foundation competition in Washington D.C. in May.