HURST, TX - The Texas ProStart Regional Invitational was boiling over on Saturday..as the top student chefs in the area, served up their sizzling culinary creations.
“We all come together and we get up there at 5 in the morning, 6 in the morning, and we don`t leave until 6 in the afternoon, 7 in the afternoon," said Kyle Chase a senior at the Academy of Culinary Arts and Hospitality at Byron Nelson High School, “This is all what our lives are dedicated to at this point.”
Twenty-two teams put their cooking skills to the test, in hopes of making the cut. Only the top six teams will advance to the state finals.
So what ingredients are needed for these students to whip-up a successful, competitive dish?
“We look at how they work on their work skills, their station, their knife skills, their cooking techniques," explained head judge Roger Kaplan. “Then, they have an hour to cook on two stoves, two full course meals, and then they have to deliver those… all the way to a tasting room and then also be evaluated on how they wrote the recipes, and the actual cost of these dishes.”
Yeah, this isn`t “Chef Boyardee” folks.
Also competing are management teams, pitching their restaurant ideas to industry professionals.
“This is an experience as to what is expected in the real world.” said Carla Rodriguez a member of the Trimble Tech management team.
Gary Johnson, the chairman of the Texas Restaurant Association Education Foundation agrees that this event is unparalleled in how it prepares these students.
“As an industry professional it`s exciting to come in and see the amount of passion and just how sharp these kids are.”
Sharp as a cutting knife for sure!
Good luck chefs and hey just be glad the next time you go to cook dinner, the stakes aren`t this high!