On January 16, Massachusetts Restaurant Association Educational Foundation (MRAEF) held its second annual ProStart Student Invitational at Le Cordon Bleu, Boston Campus.Seven teams from high schools across the state competed in the culinary competition, each demonstrating creative abilities through the preparation of a three-course meal in 60 minutes. Their performance during the practical session was observed and rated by judges from leading post-secondary colleges and universities and from the restaurant and foodservice industry. A portion of the competition involved a case study event, in which students tested their communication skills and their knowledge in practical situations.
The winning team was Nantucket High School, whose team members included: Carl Johnsen, Brittany Watson, Edward Moreau Jr., Haley Cabre. The team prepared pan-seared bay scallops for the appetizer, swordfish steak with sautéed vegetables for the entrée, and a steamed pear with crème caramel for dessert. Winning the case study portion of the event was Pittsfield High School. The winning teams received more than $33,000 in scholarship money.
"Although there could only be three winners, all the teams were winners in my eyes," MRA education coordinator Heather Carneiro said in a press release. "These students gave up their afternoons, vacation days and weekends to be prepared for this event. It is also important to note that the generous use of the incredible campus at Le Cordon Bleu made the event even more special to all who participated."
For more on the MRAEF or the ProStart Student Invitational, visit www.marestaurantassoc.org.
(Pictured, l to r): Bob Wong, president of the MRAEF Committee; Heather Carneiro, MRA education coordinator; Peter Christie, MRA president and CEO; and Steve King, president of Le Cordon Bleu.
