ProStart 2006

The 2006 ProStart students competed against Des Moines Central Campus in Cedar Falls. They won both the culinary and knowledge competition again for the second year (details about what the competition involves is outlined in year 2006). We have returned from the National ProStart Invitational that was held in Charlotte, North Carolina. The culinary team or the management team did not place in the top 5 positions, but did return with a wealth of experiences, networking, and growth. We thought we had a winner this year.

The culinary's menu was Endive Salad with Cashew Crusted Goat Cheese and Blood Orange Vinaigrette; Honey-Chipotle Seared Pork Tenderloin, Blackberry Compote and Thai Chili Jam, Cilantro-Ginger Grits, and Napa and Sweet Peppers Saute'; Dark Chocolate and Cherry Tamale with Kahua and Grand Marnier Chocolate Sauces. A big thanks goes out to the following for their contribution: Reinhart Food Service, Heart of America, Farradays, Savitries, Famous Dave’s, Texas Roadhouse, Bennigan’s, Olive Garden, Red Lobster, Biaggi’s, Applebee’s, Carlos O’Kelly’s, Riefe’s Village Inn, and Ruby Tuesday. A huge thanks goes out to Stampede Meat’s, Inc and Bill Asleson, a Central graduate, for their very large contribution and support for the ProStart program. Thanks to all who have supported us with their purchases, donations, and well wishes. This is a wonderful opportunity for students who are interested in the food service industry.


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BACK TO DEPARTMENTS Family and Consumer Science Homepage Teachers Course Descriptions ProStart Child Development		ProStart 2006 The 2006 ProStart students competed against Des Moines Central Campus in Cedar Falls. They won both the culinary and knowledge competition again for the second year (details about what the competition involves is outlined in year 2006). We have returned from the National ProStart Invitational that was held in Charlotte, North Carolina. The culinary team or the management team did not place in the top 5 positions, but did return with a wealth of experiences, networking, and growth. We thought we had a winner this year. The culinary's menu was Endive Salad with Cashew Crusted Goat Cheese and Blood Orange Vinaigrette; Honey-Chipotle Seared Pork Tenderloin, Blackberry Compote and Thai Chili Jam, Cilantro-Ginger Grits, and Napa and Sweet Peppers Saute'; Dark Chocolate and Cherry Tamale with Kahua and Grand Marnier Chocolate Sauces. A big thanks goes out to the following for their contribution: Reinhart Food Service, Heart of America, Farradays, Savitries, Famous Dave’s, Texas Roadhouse, Bennigan’s, Olive Garden, Red Lobster, Biaggi’s, Applebee’s, Carlos O’Kelly’s, Riefe’s Village Inn, and Ruby Tuesday. A huge thanks goes out to Stampede Meat’s, Inc and Bill Asleson, a Central graduate, for their very large contribution and support for the ProStart program. Thanks to all who have supported us with their purchases, donations, and well wishes. This is a wonderful opportunity for students who are interested in the food service industry. National Competition State Competition
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ProStart 2006

National Competition

State Competition