All high schools that utilize the ProStart® curriculum were invited to participate in the March 1st competition. The ProStart® curriculum is an industry developed program for high school students. It prepares students for the adult working world by offering them on-the-job mentorships and internships before graduation. Skills learned at the workplace are reinforced through practical classroom instruction.

Each school brought a team of two to four students to compete in a culinary event and a two to four student team to compete in a knowledge bowl quiz. Eleven schools from across the state took part in what can only be described as a phenomenal competition.

In the culinary portion of the event, each team demonstrated their creative abilities through the preparation of a gourmet meal of their choice. Each team's performance was rated during preparation of their meal by judges from the industry and education. Harlan Peterson, more commonly known as "Chef Pete", owner of the award- winning Tapawingo Restaurant in Ellsworth, observed and rated all eleven teams on their product taste and presentation.

The Knowledge Bowl portion of the competition had teams demonstrating their ability to work together to test their knowledge of the hospitality industry by competing in a question and answer "quiz bowl." A panel of judges consisting of Pia Feliciano of American Express Company, Conrad Knape of Ponderosa Detroit Franchise and Dan Robertson of Gordon Food Service, asked questions and awarded points. The questions were taken from ProStart® tests and assessments.

The winning culinary team was Salem High School in Canton. Kristen Benee, Travis Jespersen, Scott Liston and Lauren Svoboda represented Salem. Mrs. Carey Gary is the teacher that prepared these future culinarians for the event. Carlos Bonilla, a manager at Red Robin Restaurant and Diana Riley, second chef at Ritz Carleton in Dearborn were the team mentors. Their dedication and enthusiasm was obviously contagious as the Salem culinary team wowed the judges. Chef Warren Husid, Program Director of the Culinary Arts, Food and Management Department of Baker College in Muskegon said, "I would have been proud of my own college students if they had produced this quality. The level of skills demonstrated at this competition was extremely high."

Close behind Salem was the Van Buren Technology Center team, which place second, only two points behind the winners. Fruitport High School took third place with an impressive display of dishes.

The winning Knowledge Bowl team was Mason/Lake ISD in Scottville. Aaron Chappel, Jamie Massoglia, Molaki Wells and David Johnson, wowed the judges with their commanding grasp of the hospitality industry. This team was lead by their teacher, Ms. Lori LeRay, who commented that all the hard work and constant preparation really paid off! The team taking second place was from East Detroit High School and third place was claimed by Calhoun Area Technology Center.

All placing teams received medals and a wide variety of gifts from donating sponsor members of the MRA. In addition, all Knowledge Bowl placing teams received scholarships from Baker College in Muskegon and all Culinary placing teams received both Baker College scholarships and Johnson & Wales University scholarships amongst other gifts from both colleges. The winning first-place teams are going to Denver, Colorado in May of 2002, to compete in the national competition created by the National Restaurant Association.

The MRA's first student competition exceeded everyone's expectations. It was intended to be an educational and fun experience that would showcase the skills of our high school youth while at the same time involve the local communities as mentors and sponsors. We accomplished what we set out to do. New friendships and relationships sprung up all across the state of Michigan as a result of this wonderful opportunity. Just wait until next year! If you would like to get involved as a mentor or sponsor, contact Jessica Allmand Smith at the MRA or e-mail her at jessicas@acd.net