2011 Oregon ProStart Boyds Coffee Culinary Cup
Who will attend the 10th anniversary National ProStart Student Invitational in Overland Park, Kansas this April? Eager to answer this question are the many ProStart students around Oregon busy perfecting their menus and technique in preparation for the annual culinary competition where teams of four students dazzle judges with their skill and innovative thinking.
Join us on Saturday, February 19, 2011 when more than 200 high school students from more than twenty-five ProStart programs around the state gather at the Portland Expo Center to compete for this honor as they vie for the Boyds Coffee Culinary Cup. In addition to earning a trip to compete at the National ProStart Student Invitational, the first place team members earn scholarships to assist them along their journey to becoming hospitality professionals.
You are invited to observe these dedicated students and future hospitality industry leaders in action on February 19th at the Portland Expo Center. Join educators, mentors, industry professionals, friends and family in recognizing the many hours of dedicated practice these students have accomplished on their way to the culinary competition. Each team will race the clock putting their culinary skills, communication and teamwork to the test.
Teams are allowed only two butane burners and an 8x8 workspace with which to create an appetizer, entrée and dessert in an hour or less. Each team will create two identical meals; presenting one to tasting judges for each category, and using the other for public display. Each team must present a full meal consisting of a starter (a salad, soup or appetizer), a main course consisting of a protein, vegetable and a starch, and one dessert.
Teams create their own menu but are prohibited from using any prepared ingredients; everything must be cooked on site. Teams bring all tools, raw ingredients, coolers, sanitation buckets, knives and dirty dish bins to the competition and are under the watchful eye of the judges from Product Check-In through Station Clean Up, with points awarded or deducted for each category: Product Check-In, Safety & Sanitation, Knife Skills, Poultry Fabrication, Teamwork & Skills, Meal Presentation & Taste, and Recipe and Menu Presentation.
New to the 2011 competition is the Chicken Fabrication segment, challenging two students from each team to break a whole chicken down into an eight piece bone-in presentation. Practice makes perfect in this slippery test of knife skills, safety and sanitation. The two remaining students will take part in a Knife Skills segment of the competition and will be asked to perform one of the following cuts: julienne, brunoise, chiffonade, medium dice, mince or diagonal. Judges will choose which student performs which cut, so all team members must be prepared to execute all cuts.
Once finished with the Knife Skills and Chicken Fabrication portion of the competition, teams will move onto Meal Preparation. Teams' meals will be judged by a panel with points awarded for meal taste, presentation, and degree of difficulty. Points are also awarded for cohesive teamwork and proper safety and sanitation procedures. Each team will attend a feedback session with the judges, where they can gain valuable insight and suggestions.
The fast-paced day of culinary talent is followed by the awards reception which includes recognizing the 2011 ProStart Teacher of the Year, Mentor of the Year, and Student of the Year. Teams placing first, second, and third in the overall competition will earn scholarships from various post-secondary schools, as well as prizes from industry sponsors. The culinary competition is open to the public from 8 a.m. until 4:00 p.m. and is free of charge! Students, educators, public and industry professionals are invited to come and cheer their favorite team along to victory.
The 2011 Oregon ProStart Boyd Coffee Cup culinary competition is made possible through generous sponsorship provided by long-time ProStart supporters such as Boyd's Coffee Company, Bon Appétit Management Company, and Le Cordon Bleu College of Culinary Arts. These supporters have shown their dedication to growing Oregon's hospitality industry and workforce by inspiring the next generation of hospitality and culinary talent. Additional support provided by Oregon Culinary Institute, Bargreen Ellingson, Northwest Culinary Institute, ChefWorks, and Unilever Foodsolutions is crucial to the future of Oregon ProStart program. Thank you to these industry leaders for ensuring the longevity of this successful industry in Oregon.
ProStart is a two year hospitality focused school to career curriculum currently being taught in more than 40 classrooms throughout Oregon. Over 3,000 students are currently enrolled in the program, working towards careers in the foodservice and hospitality industry. Students learn fundamental culinary, management and business skills in the classroom; these skills are further enforced via industry mentorships where students receive on the job training in qualified foodservice establishments under the direction of industry professionals. Students who graduate with 400 hours of industry related job experience receive a Certificate of Achievement that is widely recognized by schools and employers across the industry.
In addition to the opportunity to represent their school and state at the National ProStart Student Invitational, Oregon's ProStart program is nationally recognized by industry leaders and can lead to once in a lifetime opportunities for students. In May 2010 the National Restaurant Association Education Foundation announced its' commitment to significantly increase student enrollment and industry awareness of the ProStart program nationwide. Visit www.oregonRLA.org/Training/ProStart/ to learn more about these exciting developments.
ProStart provides aspiring hospitality and foodservice minded students with real life experiences that generate commitment to the industry and solidify the future of Oregon's hospitality workforce. If you are interested in becoming involved with Oregon's ProStart schools and students, please contact Oregon ProStart Manager Jami Scott at 971-224-1512 or JScott@oregonRLA.org to discuss mentorship and sponsorship opportunities.