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Students Savor Opportunity to Compete in Big Culinary Competition
Description
They are high school students crafting mouth-watering masterpieces in a sizzling hot competition where culinary talents are put to the test.
On this episode of the Supercast, we join students from four Jordan School District high schools dishing up delicious food in a very impressive ProStart competition. It’s a competition where rising young chefs are on a fast track, turning their love of food service into successful careers.
Audio Transcription
(upbeat music)
Anthony Godfrey:
What is it that you're judged on?
Mackenna York:
So I know we're judged on our knife cuts. We're also judged on safety and sanitation, teamwork skills, and then obviously how your food looks, how it tastes, and then the cleanliness of your cuts.
Grant Ashby:
Teamwork comes into a big play because it really, even though most classes do involve it, it's more of a smaller amount of people. So you get to really personally connect with everybody
(upbeat music)
(bell ringing)
Anthony Godfrey:
Hello and welcome to the Supercast. I'm your host, Superintendent Anthony Godfrey. They are high school students crafting mouth-watering masterpieces in a sizzling hot competition where culinary talents are put to the test.
On this episode of the Supercast, we join students from four Jordan School District high schools dishing up delicious food in a very impressive ProStart CTE competition. It's a competition where rising young chefs are on a fast track, turning their love of food service into successful careers.
(upbeat music)
We're here at the ProStart competition at Mountain America Credit Union Exposition Center to talk with some of the students who competed today. Introduce yourself and tell us what school you're from.
Keyon:
I'm Keyon and I'm from Bingham High School.
Mackenna York:
I'm Mackenna York, I'm from Herriman High School.
Grant Ashby:
I'm Grant Ashby and I'm from Mountain Ridge High School.
Ashlee Brixley:
I'm Ashlee Brixley and I'm from Copper Hills High School.
Anthony Godfrey:
Grant, tell us what you cooked today.
Grant Ashby:
Yeah, so for us, we cooked an appetizer with marinated zucchini, toasted bread on top of creamy ricotta, with a chili crunch sauce, and toasted hazelnut.
Anthony Godfrey:
Very nice.
Grant Ashby:
And then for our main, we cooked a petite filet with gochujang carrots on top of creamy mashed potatoes with a chimichurri sauce and microgreens on top.
Anthony Godfrey:
And for dessert?
Grant Ashby:
We cooked a lemon meringue tart with a strawberry coulis and a strawberry brunoise with toasted pistachios on top.
Anthony Godfrey:
I haven't made a strawberry brunoise in I can't tell how long, so.
Grant Ashby:
Yeah, well, we tried our best today.
Anthony Godfrey:
Tell me what is involved in the strawberry brunoise.
Grant Ashby:
Yeah, so it's sauced strawberries that are very finely diced.
Anthony Godfrey:
Okay, cool. And what did you make today?
Mackenna York:
So for our appetizer, we made a vanilla bourbon glazed vinaigrette salad. It was like a salad in a cucumber bowl.
Anthony Godfrey:
A glazed vinaigrette salad?
Mackenna York:
Yes.
Anthony Godfrey:
Okay, go on.
Mackenna York:
And then for our entree, we made a pan-seared duck breast with an orange sauce with a parsnip puree and a sweet potato rosette with lemon brussel sprouts and garlic butter mushrooms. And then for our dessert, we made a hazelnut, what's it called? A hazelnut tarte with strawberry curd and chocolate mousse on top.
Anthony Godfrey:
That sounds fantastic. I should not do this interview at lunchtime. How about you? What did you guys make?