#United States #Baltimore #Culinary Excellence #National ProStart #Cooking Competition

National ProStart Invitational Showcases Tomorrow's Culinary Talent

This past weekend marked a significant milestone for high school students as they showcased their culinary and restaurant management expertise at the 2025 National ProStart® Invitational. Hosted by the National Restaurant Association Educational Foundation, this prestigious competition brought together some of the most skilled students from across the nation to display their talents in front of industry professionals.

A Display of Culinary Mastery

The event took place in Baltimore, Maryland, and saw participants representing 47 states and the District of Columbia. Among the competitors, the San Dimas High School team from California emerged victorious in the culinary competition, while Chalmette High School from Louisiana won first place in the restaurant management category. With more than 400 students divided into 96 teams, the stakes were high as they competed for a share of $200,000 in scholarships.

The theme for this year, “Burn Bright,” encapsulated the passion and creativity displayed by these talented young individuals throughout their rigorous preparation. To qualify for national competition, each state team had to triumph in their respective state-level events, emphasizing the level of dedication and skill among the competitors.

Culinary Challenge

In the culinary competition, teams faced a daunting task: preparing and plating a three-course meal within a one-hour time limit that challenged their skills under pressure. Participants worked without access to running water or electricity, relying solely on two butane burners. The San Dimas High School team meticulously executed their menu, showcasing a blend of creativity and technical skill. Their winning dishes included:

• - Appetizer: Pan-seared Chilean sea bass presented in a fragrant broth of coconut, lemongrass, ginger, and chive oil.
• - Entrée: A delightful lamb strip loin served with truffle pommé purée, blueberry port wine sauce, alongside a brûléed poached shallot and a fresh salad.
• - Dessert: Coconut mousse encased in a rich chocolate shell, a true spectacle of culinary artistry.

Each dish was carefully evaluated by a panel of industry judges, ensuring that every aspect, from flavor to presentation, was considered.

Restaurant Management Showcase

On the other hand, the Chalmette High School team captivated the judges with their innovative restaurant management concept called La Strada. The concept pays homage to the Sicilian influences that characterize the Greater New Orleans culinary landscape. Their proposed menu highlights simplicity and quality, featuring:

• - Sicilian pizzas and po'boys for lunch.
• - Table-side pasta preparation in a Parmigiano Reggiano cheese wheel for dinner.

The team also emphasized the importance of community engagement within their business plan. They outlined initiatives like food drives, college book drives, and the establishment of community refrigerators to combat food insecurity. Additionally, they demonstrated a commitment to sustainability through eco-friendly practices aiming to minimize waste.

Recognition of Excellence

Michelle Korsmo, President and CEO of the National Restaurant Association, stated that events like the National ProStart Invitational serve as a spotlight for the country’s most promising future leaders in the culinary industry. Along with the student competitors' talents and commitment, she noted that over 200,000 jobs in the restaurant industry are created every year, and ProStart participants stand poised to fill these roles effectively.

Moreover, the competition also recognized Chef Phillip Cropper of Worcester Technical High School in Newark, MD, as the 2025 James H. Maynard Teacher of the Year, an acknowledgment of his exceptional commitment to student development and culinary education.

The Future of Culinary Arts

ProStart has successfully equipped over 1 million high school students with the skills they need to thrive in culinary and restaurant management careers. This program not only imparts theoretical knowledge but also allows students to accumulate practical experience and professional connections through internships and scholarships.

With nearly 222,000 students across 2,200 schools participating in ProStart, the program continues to be a valuable resource, bridging education and industry. The support from numerous sponsors, including The Coca-Cola Company, Ecolab, Golden Corral, and others, ensures that the future chefs, restaurateurs, and hospitality leaders can continue to shine.

As we reflect on the exceptional talent displayed at the National ProStart Invitational, it's clear that the culinary landscape in America is in great hands, with these promising students leading the way into a deliciously bright future.