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Career & Technical School News

CTE students plan to cook up a winning recipe at ProStart competition


Will compete this weekend in New Rochelle

 

Students workA pair of Capital Region BOCES Career and Technical School (CTE) students will be among more than 100 students from across New York State and Vermont competing this weekend at the 2017 ProStart Invitational.

The 2017 New York State Restaurant Association ProStart Invitational will be held in New Rochelle, NY, March 24 and 25. The competition is one of The New York State Restaurant Association’s largest and most beloved events drawing top industry and college representatives from around the nation annually attend.

Students Haley Shaneberger from Duanesburg Victoria Todtschiner from Schoharie will represent Capital Region BOCES CTE at the event, preparing a three-course meal for the culinary competition that showcases cooking, presentation and other related skills. (ProStart also features a management competition). 

ProStart officials said the culinary competition highlights each team’s creative abilities through the preparation of a three-course meal in 60 minutes, using only two butane burners, and without access to running water or electricity. There is no room for error as they are evaluated on taste, skill, teamwork, safety and sanitation.

Teacher and Chef Nancy Iannacone said the CTE duo is preparing pan-seared scallops with caramelized grapefruit vinaigrette, arugula salad, grapefruit and cucumbers for the first course; prosciutto-wrapped chicken breast stuffed with spinach with marsala wine pan sauce along with sautéed potatoes and mushrooms, roasted asparagus and carrots for the entree and finishing the competition with warm chocolate cake, mixed berry coulis and  mascarpone whipped cream.Hayley whips cream

"This is first for us. I usually have at least four students taking part, but this year it'ss just these two. But they are going to do wonderfully," said Iannacone.

On a recent Thursday, Todtschiner and Shaneberger were practicing their skills in the classroom as their classmates worked on other culinary treats.

"This is challenging, but exciting," Todtschiner said.

Competition officials said that by bringing together the industry and the classroom, the ProStart program gives students a platform to discover new interests and talents to open doors for fulfilling careers. This happens through a curriculum that includes all facets of the hospitality industry, including culinary arts and hospitality management, and sets a high standard of excellence for students and the industry, ProStart officials state.

In the photo, the duo work on their creations.Haley dices

In the second photo, Todtschiner whips cream.

To the right, Schaneberger dices.

 

 

 

 

 

 

 

 

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