Louisiana Seafood ProStart Student Competition winners announced

Louisiana Seafood ProStart Student Competition winners announced

POSTED: Monday, March 11, 2013 - 7:30am

UPDATED: Monday, March 11, 2013 - 7:34am

The Louisiana Restaurant Association Education Foundation (LRAEF) hosted the 12th Annual Louisiana Seafood ProStart® Student Competition, March 5-6, 2013 at the Pontchartrain Center in Kenner.

The competition showcased the culinary and academic talents of students from 17 high schools across Louisiana, and featured two primary components: the Culinary Arts Competition and the Restaurant Management Competition. This year began a multi-year relationship with the Louisiana Seafood Promotion & Marketing Board, the competition’s title sponsor.

During the Culinary Arts Competition, teams demonstrated their knife skills, poultry fabrication and creative abilities through the preparation of a three-course meal in 60 minutes, consisting of: a soup, salad or appetizer; an entrée with a protein, vegetable and starch; and a dessert. All teams’ menus had to feature at least one type of the six Louisiana seafood species.

For the sixth year in a row, the winner of the Culinary Arts Competition was Hammond High Magnet School, led by instructor Patti Johnson and students Jacquita Jolley, Julia LaSalle, Edna Phares and Chantal Quillen. The second place team was Salmen High School in Slidell, led by instructor Allison Armand and students Sean Coats, Courtney Mobley, Lauren Pedeaux, Ta’Ron Rayford and alternate, Shilon Callahan. The third place team was first-time competitor West Feliciana High School in St. Francisville, led by instructor Amy Dreher and students Warneiseya Davis, Chaselan Lee Eames, Amanda Mangham, Elizabeth Ritchie-Fudge and alternate, Deneshia Walker.
Hammond’s winning menu was: appetizer-pumpkin seed and curry crusted jumbo Anna Maria Gulf Shrimp, Mardi Gras slaw, pepper bacon and Creole cane sauce with jumbo lump Louisiana crab; entrée-braised pork “Osso Bucco,” bacon jam, cornmeal dusted, goat cheese grits and lardon field greens; and dessert-Red Velvet pan “cakes,” with cream cheese icing, whipped cream, white chocolate shavings, and garnished with a Ponchatoula strawberry.
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, creating a visual display and applying critical thinking skills to challenges managers face in day-to-day operations.

For the fourth year in a row, the winner of the Restaurant Management Competition was Rayne High School, led by instructor Kandice Dequeant and students Kelsey Burleigh, Sebastian Hebert and Beth Thibodeaux. The second place team was Fontainebleau High School in Mandeville, led by instructor Angie Drago and students Dylan Bernard, Mark Gravois and Graham Roth. The third place team was Lakeshore High School in Mandeville, led by instructor Judy Achary and students Brandi Francis, Rachel Howard, Ricardo Najorro, Elizabeth Salazar and alternate, Katie Taylor.

Rayne’s winning restaurant concept was a food truck called Rock & Wrap, with the tagline, “Healthy Without the Hassle.”

Hammond High Magnet Academy and Rayne High School will represent Louisiana in the National ProStart Invitational in Baltimore, Maryland April 19-21, 2013.

Comments News Comments

Post new Comment