Photos by BRAD HORN/Nevada Appeal Chase Losche, 17, from left, Brittany Shirey, 17, Tracy Morris, 16, and Jonathan Kane, 17, won top honors at the Sixth Annual ProStart student Invitational Management competition in Las Vegas. Below, Carson High School won top honors at the Sixth annual ProStart Student Invitational Management competition Friday in Las Vegas.
The Carson High School Culinary Arts program sent four teams of students to Las Vegas last week to compete in the ProStart 2008 Nevada Championships. There were winners on each team - with the management team taking first-place honors in their division.
"They did wonderful," said instructor Penny Reynolds. "This was our seventh year going and we've medaled every year.
"But this is the second time we've earned a spot to go to nationals."
Members of the management team are Chase Losche, Jonathan Kane, Tracy Morris and Brittany Shirey.
National competition is April 24-26 in San Diego. It consists of the 38 best teams from across the United States competing in management, hot foods, cake decorating and knife skills.
"We have a challenge ahead of us," Reynolds said. "The other teams have put in as much as we have, but these guys are ready for it. This team has worked harder than any of the past teams. They are a force to be reckoned with."
Teams of students compete in two competitions - culinary and management. The culinary competition demonstrates creative abilities through preparation of a three-course meal in 60 minutes.
The management competition demonstrates the students' knowledge of the restaurant and food service industry by competing in two different events: Case Study and Quiz Bowl.
In the Case Study, students are tested on their communication skills and ability to apply their knowledge of the restaurant and food service industry to practical situations. The Quiz Bowl is a question-and-answer event where students are tested on their comprehension of ProStart coursework.
Management team member Tracy, 16, has been in the culinary program two years. For her, the challenge of the program and competition is remembering the details.
"We go over ProStart books for information for the quiz bowls," Tracy said. "There are fun things to learn and I've learned more than I thought I would.
"We all get along and have great teamwork. We are a very close-knit group and we get along well inside and outside of the classroom. We understand it's the business thing to do and personal things don't get in the way. The culinary team has done a great job, too."
Tracy would like to be a pastry chef and plans to use her scholarships to attend Johnson and Wales in Providence, R.I.
Chase, 17, also in the program two years and on the management team, said he is learning much more than he expected. The team studies scenarios for restaurant problems and have to be able to remedy them.
"I like the management side of the food business," he said. "I'd like to own a couple of restaurants.
"I'm positive we can do well in San Diego. We have a strong team going in. But we would be nowhere without Penny. We couldn't do it without her."
The management team must raise $8,000 to attend the national competition. They have scheduled several fundraisers and are accepting donations to help fund the trip.
"The trip has to be entirely fundraised by the students," Reynolds said. "Two years ago we also won the state championship - with not as many other awards - and placed sixth at nationals that year.
"I've never had a team that has just been a complete team - until now. These students are a genuine team."
Reynolds has taught the culinary program at CHS since it began 11 years ago. She is a 1979 CHS graduate.
• Contact Rhonda Costa-Landers at rcosta-landers@nevadaappeal.com or 881-1223.
Carson High ProStart 2008
State Championship Results
Culinary Management: First place
Chase Losche, Jonathan Kane, Tracy Morris, Brittany Shirey
Each received: $4,000 in scholarships from Johnson and Wales; $2,000 in scholarships from the International Culinary School at Art Institute
Culinary Hot Foods: Second place
Brad Cobler, Nick Beaudette, Krystyne Basa, Elizabeth Lewis
Each received: $3,000 in scholarships from Johnson and Wales; $1,000 in scholarships from the International Culinary School at Art Institute
Cake Decorating:
Aaron Devalos, second place; Allison Decampos, third place
Each received: $500 in scholarships from the International Culinary School at Art Institute
Knife Skills: Second place
Collin Grischott
Each received: $500 in scholarships from the International Culinary School at Art Institute
Total scholarship money received: $43,500