SPARKY’S BLOG
3-12-14
Judging Culinary Skills
I have been fortunate, thus far, switching my life around from being an engineer to transitioning into being a chef. One of those good fortunes has been that I was given an opportunity to judge a very particular culinary competition. The cooks in this scenario will be the future leaders of kitchens throughout America and the world.
 |
| Judges getting ready for the competition |
I’m talking about the culinary competition branch of the ProStart organization which is an off-shoot of the National Restaurant Association (NRA). ProStart is a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders “NRA”.
 |
| Planning strategy |
ProStart really is an unparalleled program that is industry driven which elevates some of the brightest talent within the foodservice business. Through the combination of class room and “real-life” experience; the curriculum is designed for success from the beginning.
 |
| Time to cook! |
 |
| His hat may be too big? |
Part of that “real-world” experience is the competition format previously mentioned which is where I come in. I spent a wonderful day observing, tasting and judging these high school culinarians and their talents cook everything from ceviche to rabbit and they all had a blast doing it not to mention I had blast just being there!
 |
| The kids had a lot of support from family and friends |
First on the agenda, students had to prove they were proficient in menu writing and food costing then on to knife skills and lastly before cooking; they had to break down a chicken showing the least amount of waste possible. The cooking portion is broken down into categories as well including: waste, speed, sanitation etc. ProStart is rooted in the fundamentals found in any reputable culinary college that is accredited. For high-schoolers to start out in this very structured atmosphere bodes well for their future success as well as for the industry itself.
 |
| Breaking down a chicken |
 |
| A proud student! |
Finally the tasting portion of the event takes place where I had a ton of fun experiencing Indiana’s talent-laden pool of young and future chefs. I will admit there were some cold dishes and also some under-seasoned/over-seasoned offerings but all-in-all the bulk of the food was pretty fantastic stuff. I’m proud to have had a part in shaping a young mind if only by imparting a few words judging their food. Hopefully, the advice will hit home and be helpful down the road.
 |
| Listening to the judges grade their dish |
In the end, Area 30 Career Center from Greencastle won the event and will be representing the great state of Indiana at the national ProStart Invitational in Minneapolis, MN May 3-5 2014. I wish them well and will be looking for them on the line in the kitchens of America.
 |
| All the food on display (Great job to all!) |
Have a great day and never give up!
Mark (Sparky)
