ProStart® School-to-Career Program
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Michigan ProStart 2008 Competition FAQ
Q: Can young lady wear high heels? I know that it should be business attire, but I see it a lot in the business world.
A: Heels (as compared to flats) are considered “professional footwear,” as long as they are close-toed. But when thinking of how high the heels are, think of what the judges might think. The easiest way for me frame my answer is: what would you (as an employer) find acceptable for a first-round job interview. I would not find stilettos acceptable if I were conducting the interview.
Q: What about using glasses for this year’s competition?
A: The Sheraton has a stock of wine glasses and martini glasses, along with assorted tumblers. If you would like these, add them to your dish request. If you have mailed your dish request, send me an addendum by e-mail. Since the Sheraton does not stock shot glasses, as was allowed last year, you may bring your own, plain, shot glasses.
Q: May we use balloons to make chocolate bowls?
A: The balloon is allowed although I'd be careful with sanitation, both exterior and blowing it up.
Q: I know the rules say the pants have to be black or checkered. Do they have to be a specific type of pants? Or could I possibly purchase black work pants that are all the same?
A: Black pants are fine, the rules simply state black or checked pants.
Q: Where do we add in condiment costs (salt, pepper, dried basil, etc.) because costs are miniscule?
A: ne iteAdd 1 percent to the total food cost. On the lim for that ingredient write across '1 percent added, see bottom.'. It is on page 13 of the Rule Book and states, “Note: Seasonings such as salt and pepper and dried herbs and spices do not need to be individually costed out. Instead, if using these items in your recipes add 1 % of the total food cost of the recipe to the total cost.”
Q: Are we using Prostart text Year 1 or Year 2 for the Quiz Bowl.
A: Since you were told in the fall meeting that the questions will come this year from Year 2, that is what we will do. My preference is to not let you know, and to take from both texts. But since you were previously told that it would come from Year 2, the questions will come from the Year 2 text.
Q: Can the students where open-toe shoes for the management portion?
A: No. Open toes shoes are not considered “professional footwear” for this competition.
Q: Is the direction of opening – end vs. side – of speed racks of any consequence to the judges?
A: It does not matter which direction the speed rack opens.
Q: Where & how many trash cans will be placed for teams; within their area or in a common area – some schools bring their own trash cans, does national provide?
A: The organizers will space large trash cans down the middle of the venue, approximately 4 cans evenly spaced. Therefore each team will not be provided an individual trash can, but may bring their own if they desire.
Q: Will hand washing stations be available or just hand washing within team area?
A: The organizers will provide portable hand sinks in the same fashion as the trash cans, 4 evenly spaced between the stations. Teams are welcome to set up their own in their stations if they wish.
Q: Can you use a torch to heat plates vs using it as a heat source for food?
A: From Bill Nolan, “If I were to see a team doing it at nationals I would advise them to stop. I have seen, on more than one occasion, the dish explode. This is a big safety concern.” It may also be a safety concern for the judges also.
Q: Can there be a vessel on a plate – a cup, shot glass, etc. – or only edible items?
A: Only if that vessel was supplied by event organizers.
Q: Can ProStart apparel – t-shirts, sweatshirts, denim shirts – be worn in the hotel outside competition hours 8-5 Sunday and Monday ?
A: Yes, anything we have sold to the students can be worn outside of competition hours. Also “professional dress” as thus described in the code of conduct “Event attire: Students and advisors may only wear the following items while at the event: Dress pants, khaki pants and/or skirts (falling at or below the knee), dress shoes, polo shirts (school logo) or dress shirts. At no time will the following items be allowed at the event: Jeans, tennis shoes, sweatshirts, t-shirts, hats or sunglasses” applies after students have checked into the hotel. Attire before hotel check in (the bus/car ride in to the event), and out to dinner Sunday night, is up to the discretion of the individual schools. This rule will be reviewed after this event.
Q: Will glassware be provided in addition to plates/dishes?
A: Anything that is provided and allowed is included in the list of dishes supplied by event organizers.
Q: Will there be 1 tray stand between two team stations or 1 per team?
A: There will be one tray stand per team.
Q: How many containers can we bring?
A: There is no limit to the number you can bring. Remember, however, that there is limited space in the rooms to hold excess cases, and that the safety of the students is the number one concern.
Q: What is the maximum physical size of the menu allowed, including frame?
A: 8 1/2 by 11 inches with a maximum of 11 by 14 with frame.
Q: Can teams fill pots with hot water when they fill them in the hotel kitchen, or must it be heated at workstation?
A: Hot water from the faucet only, they cannot heat water in the kitchen and bring it out.
Q:Can nitrous oxide be used to make flavored foams as part of dessert?
A: Yes, as long as it doesn't use electricity during the event.
Q: At the October meeting, it was mentioned that beginning this year, teams were to have a male chaperone if teams have male students.
A: This rule will not be in effect at the 2008 Competition.
Q: Is the knife skill portion of competition separate from the hour of cooking? The product that kids cut, does that exact same product get stored and then used in our meals?
A: You are correct on both. The knife skills (45 minutes) is separate from the 60 minutes. And what they produced is used in the menu preparation. However the only things they can work on during the knife skills portion are the 4 cuts they choose. It is your call on the amount of product. You should choose a recipe that requires a sufficient amount of product to be judged to be safe.
Q: Question on tomato concasse. Are there particular standards the lead judge will be looking for as far as the exact cut of the tomato?
A: Just go by the guidelines established. A peeled, seeded, and diced tomato is what it says.
Q: The rules say enough product must be cut during knife skills to be judged. What if we don't need that entire amount in our cooking? Can it be stored and not considered waste?
A: Your call on the amount of product. I would choose a recipe that requires a sufficient amount of product to be judged to be safe.
New questions will be added to the top of the page as they come in.
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