Hospitality News

New Hampshire ProStart State Invitational

By Web Administrator | June 15, 2020
Pinkerton Academy

On Tuesday, March 10th, seven culinary teams and two management teams competed at the New Hampshire ProStart State Invitational. Hosted by the Holiday Inn Concord Downtown, teams were represented from Manchester School of Technology, Milford High School & Applied Technology Center, Mount Washington Valley Career & Technical Center (culinary and management), Pinkerton Academy (culinary and management), Portsmouth High School, Richard W. Creteau Technology Center, and White Mountains Regional High School.

Culinary
1st- Mount Washington Valley Career & Technical Center (MWVCTC), Conway
2nd- Pinkerton Academy, Derry
3rd- White Mountains Regional High School, Whitefield

Kaylee, Jaime, Riley, Tristan and Sierra from MWVCTC created a menu featuring an appetizer of crispy calamari and lemon served with harissa aioli and chermoula oil; an entrée of Moroccan rubbed rack of lamb with pomegranate reduction, lemon-cilantro vinaigrette tossed with rainbow fingerlings, and sautéed vegetable hash; and a dessert of vanilla bean panna cotta served with grapefruit and brown sugar caramel and topped with spiced pistachios. They executed this high level menu in 60 minutes using only two butane burners, no running water, and no electricity. We are very fortunate to have executive level and ACF certified chefs. All of which said the caliber of the menus and the execution by our ProStart students was outstanding.

Management
1st- Pinkerton Academy, Derry
2nd- Mount Washington Valley Career & Technical Center, Conway

Mount Washington Valley Career & Tecnical Center

John, Lily, Angelina, and Matthew from Pinkerton Academy designed Wild Bamboo an Asian restaurant devoted to the environment and sustainability. Their menu featured a dumpling soup, Bibi map (a Korean rice dish topped with beef sautéed vegetables and a fried egg), duck (statler duck breast seared with the skin on, paired with bamboo rice and a tat soi-mushroom sauce, beef (sliced flank steak sautéed with onions, served with a side of fresh vegetable), and a steam cake. The judges were highly impressed by their QR coupon code and the website they designed from scratch. We are blessed to have judges from all facets of the industry and many of them were ready to hire our very talented students on the spot based on their ideas, creativity, and presentation skills.

Competing students will receive a variety of scholarships from Great Bay Community College, Lakes Region Community College, NHTI, and White Mountains Community College as well Johnson & Wales University and the Culinary Institute of America.

Our first place winners are invited to compete at the National ProStart Invitational in Washington D.C. in May which was unfortunately cancelled due to COVID-19.