ProStart State Finals

Attributions: 
Story and photos by Jane Wilkins.

What would professional chefs say about YOUR cooking? 

"Wow!" "Mesmerizing!" "Perfect!" were a few of the comments chefs made about Maple Mountain's ProStart Culinary Team's three-course meal they made at the ProStart State Finals March 7, 2017. The team worked together to make Egg Yolk Ravioli with Sage-Bacon-Brown Butter sauce as an appetizer, Seared Sea Bass served over Pesto and Purple Fingerling Potatoes as the entree, and Deconstructed Cheesecake for dessert. Maple Mountain has sent many teams to compete, but none have ever advanced to the State Finals, until this year. The ProStart advisor, Jane Wilkins, credits the team's success to their passion, teamwork and culinary expertise.

They had one week between the Regional Competition and the State Finals to make changes and improvements to their food based on the judges' comments. For example, the judges felt the ravioli were too large to serve as an appetizer, so the team made the ravioli smaller by using quail egg yolks instead of chicken egg yolks. The judges were very impressed watching the team roll and fill the pasta dough they made from scratch. Chef Christian Kubek said he would order their ravioli at a restaurant. The team tied for 3rd place at State. Fantastic accomplishment!