JVS Culinary students in the boardroom with restaurateur Cameron Mitchell. From left Cara Wingard, Amanda Smith, Sierra Hammel, Megan Whitman.

July 20, 2010 -- Students Prep for National Competition in Kansas

Four Lorain County JVS Culinary Arts students make restaurant design look like a piece of cake, and that got the attention of some savvy restaurateurs and culinary professionals at the recent ProStart Culinary Competition held in Columbus.

Students Cara Wingard (Midview), Amanda Smith (Amherst), Sierra Hammel (Midview), and Megan Whitman (Amherst) presented their concept and design for an Italian themed restaurant they called "The Checkered Table," as part of the ProStart Management Team competition. The students highlighted all aspects of their restaurant-detailing everything from the menu to the marketing plan-and the competition required that they presented information about their restaurant to a group of 'potential investors.'

Competing against the top culinary students from around the state, the JVS team took home the first place prize, and will travel to Overland Park, Kansas April 30th to compete against the top culinary teams from around the United States at the National ProStart Invitational.

Their presentation in Columbus got the attention of one of the judges, Professor Jay Kandampully from The Ohio State University. He was so impressed with the detail that went into the project and the students' professionalism and public speaking skills that he invited the team to do their presentation for the University's Department of Consumer Sciences and Hospitality Management Advisory Board in April.

During the two days spent on The Ohio State University campus, the students were also invited to join a senior capstone hospitality course and hear a presentation from restaurateur and businessman, Cameron Mitchell. Mitchell has seventeen restaurants around the nation and is president and founder of Cameron Mitchell Restaurants, headquartered in Columbus.

"It was extremely inspirational," stated Amanda Smith. "Mr. Mitchell shared with us how he overcame some obstacles during his high school experience and credits setting goals for himself as one of the reasons he was so focused and successful."

"It made us realize that with all of the training, resources and experiences we've had in the JVS Culinary Academy, we should dream big, because anything is possible if you believe in yourself," agreed Cara Wingard.

The students were so impressed with Mitchell's expertise, they asked him if he could spare a few minutes of his time to critique their restaurant presentation, taking advantage of another opportunity to prepare for the upcoming National ProStart culinary event.

"That's when an already fantastic day got even better," stated JVS Hospitality Services instructor Maurina Driscoll, who along with instructor Michele Resek, coaches the students. "Mr. Mitchell invited us to one of his restaurants in Columbus for dinner, and offered to meet with the students."

"Before dinner at Marcella's, we got a 'behind the scenes' tour of the company's corporate headquarters and then met with Mr. Mitchell in his boardroom," stated Sierra Hammel. "We did our Powerpoint presentation on a large screen, high definition television!"

"He spent over an hour with us," stated Megan Whitman. "He liked our restaurant design and was very complimentary, giving us all kinds of pointers on everything from advertising on Facebook, to the very complicated legal process involved with naming a restaurant, to planning the menu."

"My students took a tremendous amount of information away from this experience," stated Driscoll. "Most importantly I think they learned that success in the culinary field takes a lot of hard work and training, but I'm confident that they are well-prepared and up for the challenge. Maybe I'll be eating dinner at one of their restaurants some day!"