Print Page   |   Contact Us   |   Your Cart   |   Sign In   |   Join
2014 NYS ProStart Invitational
Share |
Winners of the 10th Annual NYS ProStart Invitational announced and will compete at the national level

A casual dining restaurant with an onsite greenhouse, a prosciutto wrapped stuffed chicken breast and chocolate espresso cream tartlets took top honors at this year’s competition.

Young people from across the state cooked up more than $2 million in scholarships at the New York State Restaurant Association Educational Foundation’s 10th annual ProStart Invitational on Saturday, March 8th at The Culinary Institute of America, in Hyde Park, NY.

More than 100 high school students from 14 schools participated in the Rich Products Management Competition and the Wegmans Culinary Competition. ProStart is a two-year high school curriculum that introduces students to career opportunities in the restaurant industry and teaches them basic culinary and management skills.

In the culinary event, teams of up to 4 students had 60 minutes and two portable butane burners to prepare and serve a three-course meal. They were judged on presentation, taste, food safety and sanitation, teamwork, knife skills, food costs and professionalism.

Top honors went to Capital Region Career and Technical School in Schoharie, NY. Team members Tyler Foland, Dak Kruglak, Tyler Lalli Tara Nunez and Kristin Kruglak prepared three courses consisting of a salmon, potato and herb ravioli with a creamy leek sauce appetizer, a prosciutto wrapped chicken breast stuffed with spinach and goat cheese entrée and chocolate espresso cream tartlet with raspberry sauce and candied pecans for a dessert. The team was coached by educator Chef Nancy Iannacone team mentor Denise Capece.

Putnam Northern Westchester BOCES in Yorktown Heights, NY took second place honors; third place went to Oneida Herkimer Madison BOCES in New Hartford, NY.

Management teams developed a concept for a new restaurant, including location, floor plan, interior design, staff organization, menu and a marketing plan. They were judged on their written proposal and a verbal presentation to judges, who acted as potential investors.

Capital Region Career and Technical School from Schoharie, NY took first in this competition as well, for their concept, “Maison Verte” a casual dining restaurant with its own onsite greenhouse. Team members Christopher McClure, Savannah Pfohl, Krysta Robert, Alyssa Schifferdecker, and Rhianon Sherry also coached by educator Chef Nancy Iannacone and team mentor Jackie Gleckman. Second place went to Erie 2 Lake Shore Carrier and Technical Academy in Angola, NY and third place to Putnam Northern Westchester BOCES in Yorktown Heights, NY.

More than 40 restaurant owners, managers, chefs and college instructors from across the state judged the teams, who competed for scholarships, trophies, and medals and the opportunity to represent New York at the National ProStart Invitational May 3-5 in Minneapolis.

An overall total of over two million dollars in scholarships were awarded by the Culinary Institute of America, Indiana University of Pennsylvania, the International Culinary Schools at the Art institutes, Johnson and Wales University, Schenectady County Community College, Monroe College, Paul Smith’s College and Louisiana Culinary Institute, New England Culinary Institute, and Sullivan University.

The event was sponsored by Rich Products, Wegmans, The Culinary Institute of America, Mercer Cutlery, and Ecolab.


Thank you to our sponsors:







Association Management Software Powered by®  ::  Legal