Twenty-eight high schools are sending 44 teams, a total of 220 culinary and restaurant management students to the 2014 Texas ProStart Invitational competition, produced by the Texas Restaurant Association Education Foundation January 25 at the Hurst Conference Center. The event is open to the public. Tickets are $6 per person.
“I am amazed every year by the high caliber of work these students demonstrate at competition. Their knowledge, passion and creativity are inspiring,” says Earl Mulley, The Market @ Pinkies, San Angelo and chairman of the TRA Education Foundation. “Students and their instructors spend countless hours outside of school practicing and preparing, and their dedication really pays off.”
The Texas ProStart Invitational is in its fifth year and is the largest of the state ProStart competitions in the country with more than 450 students competing in two regional competitions before the top 24 advance to the state finals for a chance to represent Texas at the National ProStart Invitational.
All schools competing are part of Texas ProStart, an industry-based culinary arts and restaurant management program and curriculum. Teams compete in either the restaurant management or culinary category and the top six teams from each advance to the Texas ProStart Invitational State Final in March.
Culinary teams demonstrate knife skills, develop and price a three course menu, and then prepare those menu items in 60 minutes. Judges evaluate creativity, plate presentation, taste, team work, professionalism, and safety and sanitation.
Restaurant management teams develop and present a business proposal for a new restaurant concept that includes a defined concept, supporting menu, and marketing plan. Teams prepare a comprehensive written proposal, verbal presentation, and visual display and are tested on their critical thinking skills by reacting to potential management challenges.
The 2014 Texas ProStart Invitational is sponsored by Popeyes Louisiana Kitchen, BJ’s Restaurant, Auto-Chlor, NCR, and the Texas Beef Council..