Students bring the heat in culinary, restaurant competition

by Ben Sehnert

news@thenewsleaders.com

Scallop Ceviche with Couscous. Pan-Seared Duck with Cranberries. Coconut Rice with Baby Bok Choy. Although you may not be able to find these entrees at most (if any) local restaurants, students at Sauk Rapids-Rice High School created the dishes as just one component of their participation in the National ProStart Invitational. The ProStart Invitational is comprised of two separate competitions: a culinary competition in which students prepare a three-course meal in 60 minutes and a management competition in which students present their proposal for a restaurant concept.

Sauk Rapids-Rice High School sponsored two teams to compete at the state-level culinary competition where they prepared the required three courses on two butane burners without the aid of electricity or running water. However, a third team from Sauk Rapids-Rice participated in the management portion of the competition, winning not only the state championship but placing fifth at the National Invitational in Dallas.

As part of the competition, the four graduating seniors on the management team (Marianna Blair, Kelsey Christensen, Hanna Meyer and Paige Vogt) were required to sell their business proposal to “investors,” write a 45-page business plan and respond to various problems that may arise for restaurant owners. After researching what was trending in food service, the students conceptualized a build-your-own-pasta bar called “Pasta Sano.”

“It’s the same concept as Subway or Chipotle where you can pick what goes into the pasta,” said Hanna Meyer, 18, who plans to study nursing at St. Cloud State University this fall. “For example, we had all kinds of proteins, vegetarian options and gluten-free pastas. We also made lighter versions of the sauces that everyone loves. For example, instead of Alfredo sauce, we did a garlic white wine sauce. Basically, it was a healthier version of the same.”

During their five days at the national competition, the team members prepared by practicing for their 7 a.m. presentation before a panel of judges. Although they received positive feedback on their energy and overall presentation, some of the judges’ questions still proved a challenge.

“Our hardest question was what happens if a restaurant opens up next door to you and some of their customers are using your parking lot,” said Christensen, 18, who will be attending the College of St. Benedict. “We all ended up collaborating and giving a lot of input.”

All of the team members found the competition helped them develop industry-related knowledge and management skills. Blair, 18, is now considering a possible career in the hospitality industry after having learned what that involves. On the other hand, the students also found the competition helped them to develop personal skills and character traits, such as patience, ability to work with others and public speaking.

“Starting out, I was very nervous and would get flustered over what I would say,” said Vogt, 18, who hopes to become a teacher of family and consumer science. “Now, having spoken in front of people, I’ve gained the confidence to know what I want to say.”

The team’s advisor, Mary Levinski, herself a teacher of family and consumer science at Sauk Rapids-Rice High School, now faces the prospect of putting together a team for the 2017 competition.

“Every year I seem to get a new team, but it’s very fun to see what they come up with and the energy they bring to the competition. The nice thing is we are nine-time defending state champions . . . so we’re pretty hard to beat!”

In addition to the management team, a culinary team consisting of Julianna O’Mara, Shaelynn Waseka, Abby Schiller and Hanna Meyer placed third at the state competition. However, all three of the teams expended a great amount of effort and time in preparing for their performances at the state and national level.