JVS Culinary ProStart and Management Team Winners

March 12, 2010 -- Two Lorain County JVS culinary teams took top honors at a recent ProStart Culinary Competition held in Columbus.

The Lorain County JVS Management Team placed 1st in the State, while the Culinary Team placed 2nd .

Members of the winning Management Team included: Sierra Hammel (Midview), Amanda Smith (Amherst), Megan Whitman (Amherst) and Cara Wingard (Midview). The team was coached by JVS instructors Maurina Driscoll and Michele Resek. The team will advance to the National ProStart Competition to be held in Overland Park, Kansas in May.

The management team demonstrated their knowledge of the restaurant and foodservice industry by developing a concept for an Italian-themed restaurant they called "The Checkered Table." The students gave an oral presentation to a group of potential "investors" highlighting their business and marketing plan, menu, and restaurant design.

Members of the winning Culinary Team included: Heather Campbell (Columbia), Rachel Klier (Wellington), Brad Thomas (Amherst), and Ryan Valentik (Keystone). The Culinary Team was coached by Instructor-chefs Timothy Michitsch and Kristian Smith.

The Culinary Team prepared a meal consisting of a starter, entrée and dessert. The preparation of the meal was done in a 60-minute timeframe with the use of just two cooking burners and no electricity to power the kitchen tools. The students also presented a binder with their recipes, cost analysis, and supply lists.

The students were judged by professionals from culinary colleges and universities and industry professionals.

Top individual awards were given to: Amanda Smith (Amherst) for ProStart Top Leadership and Brad Thomas (Amherst) for ProStart Top Poultry Fabrication.

In addition, instructor Tim Michitsch was awarded the 2010 ProStart Teacher of Excellence Award.

The competition, administered by the Ohio Hospitality Educational Foundation, is sponsored by many regional and national food purveyors and culinary universities, including Gordon's Foods, Johnson & Wales and the Culinary Institute of America.