San Diego High Culinary Team Takes Second Place In State Competition

The team of four San Diego High School of Business Culinary Arts and Management students has taken second place the management event at the 2013 ProStart Culinary Cup competition, sponsored by the California Restaurant Association. Teams from San Diego Business, Scripps Ranch, Mira Mesa and Madison high schools competed in the two-day California event.

In addition to the Management Team award, San Diego High teacher Brian Murphy also received two $1,000 awards – one for his program and one for himself. The students on the team, Melody Montano, Andrew Ketchum, Michael Rubalcava and Jose Flores received scholarship options for culinary schools all over the United States and a beautiful chef knife for their personal use. The event was held March 17-18 in Sacramento.

Chef Kimberly Coelho of Scripps Ranch High was named the California Restaurant Association Educational Foundation California ProStart Educator of the Year. Kim will receive an all-expense paid trip to Chicago, where she will meet fellow educators of the year from various states, receive a hands-on professional development day, attend the National Restaurant Association trade show and enjoy complimentary events and mixers hosted by the National Restaurant Association Educational Foundation.

The BJ’s Restaurants Management Cup teams develop and pitch a business proposal for a new restaurant concept, including a supporting menu, a marketing plan and a detailed design. They present their idea to a panel of potential investors. The Boyd's Coffee Culinary Cup  has teams competing in a series of skills tests as well as preparing a fine dining three course menu – within an hour – using only two butane burners. The teams have to bring all their equipment and food items to the competition.

Each year, more than 150 students from California ProStart high schools convene for the California ProStart Cup, an exhilarating two-day competition with demanding culinary and management components. California winners advance to the National ProStart Invitational with a chance to compete for scholarships. Participants in both events engage in a battle of skill and knowledge, with points awarded on specific criteria, such as proper cooking procedures, safety and sanitation, presentation, product taste and teamwork. More than 40 industry professionals serve as judges.

For more information, contact Angela Croce, CCTE Program Specialist, at acroce@sandi.net or the California Restaurant Association website at http://www.calrest.org/foundation/events/prostart-cup/.