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Area 30 Culinary Arts Team takes the gold
The Area 30 Culinary Arts program sent three teams to the recent State FCCLA/ProStart Invitational in Muncie, and the Culinary Arts Team received gold.
The team -- Jazmyn Green, Abby Hawkins, Jesse Stout and Ashton Myers -- had to plan, organize and execute a three-course meal with only butane burners and coolers. The judges evaluated teamwork, sanitation, hygiene, culinary math, menu presentation, tasting and food presentation.
“One of the lead organization chefs said the Area 30 students were a model team with their setup, organization, communication and teamwork,” Culinary Instructor Mary Anne Birt said. “The students loved the experience. The culinary students put in well over 40 hours outside of class time to prepare for this.”
The Restaurant Concept Team -- Lexie Terrell, Jenna Shaw and Caleb Basore -- received the Best Teamwork award for creating and presenting a location, floor plan, menu, marketing design, food costs, ROI and decor based on recent trends.
The day of the competition, Terrel was sick, so the Shaw and Basore covered for her during the presentation.
The Career Investigation Team -- Liz Hawkins, Matt Davis, Jonas Ray and Cassidy Lumis -- completed surveys to determine what cluster of careers they fit in. The task included selecting and researching the career and assembling a binder to be judged according to the FCCLA planning process. Awards for the event are to be determined.
This year’s sponsors were Chef Sal at Bridges, Gail Smith at Almost Home, Central Restaurant Equipment, Greencastle Kroger and 100 Women of Greencastle, which made it possible for all the students to attend the competition for free.