MMHS stu­dent chefs com­pete at state fi­nals

Serve Daily - - EMPOWERING LIBERTY - By Lana Hiskey

“Wow!” “Mes­mer­iz­ing!” and “Per­fect!” were a few of the com­ments chefs made about the Maple Moun­tain High School ProS­tart Culi­nary Team’s three- course meal its mem­bers made at the ProS­tart State Fi­nals in March. 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 team ended up ty­ing for third place. Its mem­bers are Hil­lary Hirst, Talia Olsen, Mad­die Palmer and Isaac Tay­lor.

Their ProS­tart ad­viser Jane Wilkins cred­its the team’s suc­cess to their pas­sion, team­work and culi­nary ex­per­tise.

ProS­tart culi­nary teams de­velop a unique menu for a three-course meal, com­plete with recipes and food costs, and pre­pare that meal in 60 min­utes us­ing two bu­tane burn­ers —with no elec­tric­ity or run­ning wa­ter. They are eval­u­ated on their menu, de­gree of dif­fi­culty, food safety and san­i­ta­tion, knife skills, cook­ing pro­ce­dures, food cost­ing, team­work, taste and pre­sen­ta­tion of their meal.

The stu­dent chefs had one week be­tween the re­gional com­pe­ti­tion and state fi­nals to make changes and im­prove­ments to their food based on the re­gional 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.

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