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Culinary students take 1st at state competition | Parents & Kids

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Culinary students take 1st at state competition
Culinary students take 1st at state competition

High school team beats 29 other schools at Milwaukee expo   

The Sun Prairie High School ProStart Culinary Team took first place in the state competition held mid-March in Milwaukee at the Wisconsin Restaurant Expo. The win makes the team eligible for the first time to go on to the national competition in Baltimore.

Under guidance from Family and Consumer Educator and ProStart Coordinator Gerry Fritsch, the culinary team took first place out of 29 other schools had teams participating.

"The students earned this recognition because of their dedication to the industry and their passion for cooking," Fritsch said.

The culinary team chefs include students Claire Sanders, Darnell Morris, Zach Newby, Grace Singer, and Dillon Muir as an alternate.

At the competition, the team prepared a three-course meal including Lobster Ravioli, Pan-Roasted lamb chops, lemon curd tart on macadamia nut crust with lemon chiffon accompanied by blueberry coulis and carbonated blueberries.

Students had one hour to prepare the meal using only two burner units but no refrigeration or electricity. They also had to prepare a presentation menu, write up their recipes, price them out, and accurately calculate the item menu price based on a 33-percent food cost.  Teams were scored on safety, sanitation, presentation, flavor, communication, professionalism and menus.

Fritsch said the professional tools provided to the students, such as the classroom's commercial kitchen helped them prepare for competition.

"Our students are so thankful for the culinary resources that were built into the new high school," Fritsch said.

Sun Prairie took home two of the six trophies from the Wisconsin Restaurant Association. The SPHS Restaurant Management team (separate from the culinary team) placed second at the competition.

The Sun Prairie ProStart Culinary program -- started in 2007 -- offers students two-year certification curriculum developed by the National Restaurant Association. Student participants can receive as many as 10 advance placement credits at UW-Stout.

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