Art Institutes Culinary Faculty Judged National ProStart Competition 2017

By: Rachel Handel Filed under: Culinary

May 17, 2017

Update* The ProStart Team from Michigan won 1st place at Nationals!   

Click here for more information on their win.

The Art Institutes awarded all 5 members of the team an additional $10,000 per student to attend one of the schools in The Art Institutes system of schools! 

Original Post:

Two faculty members, the national culinary director from The International Culinary Schools at The Art Institutes, and an Art Institutes Admissions Specialist will serve as judges for the 2017 National ProStart Invitational, taking place April 28-30, 2017 in Charleston, South Carolina.

The participating faculty members and staff are:

• Chef David Hendricksen, CCE, CCC, National Culinary Director, The Art Institutes

• Chef James Paul, Academic Department Chair – Culinary, The Art Institute of Atlanta

• Chef Dillon Snider, Culinary Director, The Art Institute of Charleston, a branch of The Art Institute of Atlanta

• Brian Stanley, Admissions Specialist

The National ProStart Invitational is a competition for high school students who are studying culinary arts or restaurant management. Each year, nearly 400 ProStart students worldwide participate in culinary competitions that are judged by industry leaders, NRAEF Trustees, and state restaurant association executives. Winners earn trophies, medals, and scholarships from culinary arts and hospitality management programs across the country.

Each team creates a three-course meal menu and provides recipes and food costs. The meal must be prepared in 60 minutes using two butane burners—with no electricity or running water. 

Judges evaluate the teams based on their menu, degree of difficulty, food safety and sanitation, knife skills, cooking procedures, food costing, teamwork, taste and presentation.

The competition runs from 8 am until approximately 3 pm on April 28 and is followed by an awards ceremony at the Charleston Area Convention Center. 

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By: Rachel Handel Filed under: Culinary

May 17, 2017