P-CEP Culinary Team Places First in State

The Educational Park Culinary Team earned its spot in the 11th Annual National ProStart Invitational after earning top prize at a statewide competition on March 19.   

According to a news release from the district, the team of four demonstrated its creative abilities through the preparation of a three-course meal in just 60 minutes, using just two folding tables and two camp stoves. 

seniors Cayla Phillips and Tessa Warner and Seniors Hannah DeAngelis, Haley Chynoweth and alternate Meagan Gaedtke executed the gourmet menu, the news release said. 

According to the district, the student chefs will travel (all expenses paid) to Baltimore, MD, for the 2012 National ProStart Invitational April 27-29.

The winning meal consisted of pan-seared scallop over roasted beet puree, bacon-glazed brussel sprout petals, frisse with a cider citrus vinaigrette, caramel-poached parisienne apples, pistachio goat cheese and a coriander butter cracker as the starter. 

The main attraction was reconstructed beef stew — sous-vide beef, potato tourne and croquette, sugar snap pea, carrot bundle, tomato ragout, cipollini onion stuffed with mushroom duxelle in a red wine sauce. 

The meal concluded with a dessert of jaconde-wrapped passion fruit Bavarian, over blackberry orange pate de fruit with salted praline, fresh blackberries and oranges, macaroni filled with basil-white chocolate ganache, topped with a pulled caramel corkscrew.

The P-CEP Management and Restaurant Design Team earned second place at the state competition and the Sanitation Team (Jeopardy-style quiz bowl of industry sanitation law) placed fourth in its division.

For more photos of the winning team, check the Plymouth-Canton Alumni website.