This post is an update to the blog post from earlier this week. Meg and I have spent the last few months as mentors to Cape Henlopen High School students in the ProStart program, which is designed to prepare students for the restaurant and hospitality industry. I mentored the culinary team, and Meg worked with the management team. Both teams were directed by Cape Teacher Jennifer Cornell. As you probably figured out, the culinary team took first place and the management team came in second this past Tuesday at the state competition in Wilmington! The culinary team will compete in the national ProStart competition in Baltimore in April, so way to go guys! The culinary team received additional help preparing from some other experts in the field as well. Chefs Mike Clampitt and Danielle Panarello and Moose Griffin all contributed their time and expertise to help the team succeed. The team had one hour to prepare a three course menu. The first course was ceviche made with rockfish:
The entree plate was chicken empanadas:
And the dessert was a chocolate-banana steam cake with fresh fruit and whipped cream.
In addition, the team had to complete knife skills and maintain a clean and sanitary cooking environment all while preparing the entire menu on two small portable butane burners. It was an awesome experience that I’m glad I got to be a part of. Thanks to everyone who helped and congratulations to the teams and their teacher!