WANDO HIGH SCHOOL WINS 2007 SOUTH CAROLINA
PROSTART CULINARY ARTS/RESTUARANT MANAGEMENT
STUDENT INVITATIONAL COMPETITION
The 2007 Carolinas Hospitality Student Invitational was held January 29 & 30, 2007 at the Myrtle Beach Convention Center, in conjunction with the Hotel, Motel & Restaurant Supply Show of the Southeast. The Student Invitational attracted nearly 200 high school juniors and seniors from 19 high schools in South and North Carolina.
Students competed in either ProStart Culinary Arts/Restaurant Management or LMP Lodging Tourism Management. The South Carolina Tourism & Hospitality Educational Foundation presented awards to the top three teams in a Culinary Arts Competition; Foodservice Management Competition; and Lodging Management Competition.
The winning students were awarded over $500,000 in college scholarships. The first place team in each of the three divisions will represent South Carolina in the National ProStart Student Invitational to be held in Charlotte, April 20 - 23, or the National Lodging Management Competition in Orlando, April 16 - 18.
See http://www.schospitality.org/ for more pictures of the 2007 S. C. Competition.
WANDO HIGH TEAM MEMBERS: Blake Barber, Emily Byrd, Sam Parvin, and Kaylee Crane
WANDO INSTRUCTOR: Chef Julian Buckner
WANDO MENTOR: Chef Robert Carter, Peninsula Grill, Charleston
WANDO HIGH MENU
Smoked Quail Breast over Arugula Salad with Crispy Grits Fries
and Pepper Jelly
Berkshire Pork Loin with Pinot Noir Sauce, Butternut Squash and
Potato Puree and Braised Rainbow Chard
Chocolate Hazelnut Mousse with Raspberry Chanitlly and Passion Fruit Coulis
ProStart is a National Restaurant Association Educational Foundation initiative that encourages high school students to consider careers in the restaurant and foodservice industry. The South Carolina contact is Douglas O’Flaherty at (803) 765.9000. The national ProStart website is http://www.nraef.org/prostart/
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2006 NATIONAL PROSTART STUDENT INVITATIONAL COMPETITION
THUNDERBOLT CAREER AND TECHNOLOGY CENTER THIRD IN THE NATION
Thunderbolt Instructor Allison Keith, Libby Hoyle (Extension Food and Nutrition Specialist in the
Clemson University Department of Packaging Science), and
team members Matt Rogall, Shaquetta Maloney, Patricia Howard and Ashley Lyons
THE THUNDERBOLT MENU: “SOUTH CAROLINA'S BEST”
“Ashepoo Appetizer”
Low Country Shrimp Succotash
A medley of fresh local vegetables and shrimp simmered in a tomato sauce with a kick.
“Edisto Entrée”
Roulade of Carolina Quail
Pan-seared deboned Manchester Farms quail with Salkahatchie Stuffing and a Balsamic-Honey Reduction
accompanied by South Carolina Cheese Rice and sautéed Green Beans and Julienne of Carrots.
“Drayton Hall Dessert”
Lemon Cake with Lime Curd
A light Lemon Cake filled with a tart Lime Curd
and accompanied by Raspberry Sauce.
The Thunderbolt Career and Technology Center is located in Walterboro, South Carolina. The Culinary Institute of Charleston was proud to have the Thunderbolt team come to our campus to practice their entry.
ProStart is a National Restaurant Association Educational Foundation initiative that encourages high school students to consider careers in the restaurant and foodservice industry. In South Carolina, there is a state competition in Myrtle Beach every year. The South Carolina contact is Douglas O’Flaherty at (803) 765.9000. The website is http://www.nraef.org/prostart/
