Student Celebrations
West Seattle High School students cooking their way to success with big wins
School places 5th in state in culinary competition; two students win scholarships
Some West Seattle High School students are also highly accomplished chefs! The school's culinary team – consisting of all ProStart II students Sarah Rosenthal, Zach Myers, Samantha Pernario, Garrisson Smith, and Vu Nguyen – placed 5th in the state at the annual Boyd's Cup culinary competition held March 1 and 2 in Lakewood.
This is the highest ranking that West Seattle High School has ever achieved. Culinary Arts Instructor and ProStart teacher Danielle Henry said this accomplishment was possible thanks to the partnership this year with Robert Spaulding, Executive Chef at Elliot's Oyster House.
In addition to placing in the top five in state, Vu Nguyen won the "ProStart Student of the Year" award from the Washington Restaurant Association. He received a $1,000 scholarship, a beautiful glass plaque, and a distinguished chef's knife kit. This is a high honor given to only one student from the entire state every year. Of the many requirements needed to win this award, Vu had to be a current ProStart student, as well as be employed at a restaurant.
In addition to Vu's award Garrisson Smith, received a "Fund-a-Dream" scholarship for $1,000 to attend the Northwest Culinary Institute, which he was recently accepted into. He also needed to have been a student of ProStart to qualify for the scholarship.
The culinary competition was sponsored by the National Restaurant Association and the Washington Restaurant Association. Students must audition for the culinary team, and once selected, they practice from November through the end the end of February. The team of five must prepare two servings each of a three-course meal in under an hour.
The team can only use two butane burners, and they must prepare and pack their own equipment and food. Only four students can cook at a time, and they are deducted points for sanitation, safety, uniform, time management, and improper cooking techniques.
They earn points for the integrity, plating, complexity, and flavor of the menu, as well as teamwork and time management.
In addition, the team has to develop and write all of their own recipes, as well as complete the intensive restaurant costing and menu price procedures.
They develop a comraderie and sense of spirit since this is such a high-stress situation, while also applying valuable leadership skills and character development. They also get a chance to work with a chef from the restaurant industry to build career skills.
Among their other accomplishments, the ProStart students cater for several school and District events. This year, they took part in the Seattle Milk Fund’s “Cookiefest” at downtown Macy’s; they catered a full banquet-style luncheon for the John Stafford Center; and students are catering for West Seattle “Night of the Arts” celebration on April 5.
Top photo: The ProStart II team from West Seattle High School prepare their dishes at the Boyd's Cup culinary competition held earlier this month.
Bottom photos. Students celebrate at the end of the awards banquet.