Culinary takes the cake at Vegas competition

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Senior Lauryn Sabers won first place for the tier cake decorating with her cake, and the team brought the cake all the way back from Las Vegas and is now in a viewing window outside the culinary classroom. PHOTO BY Sam Stynen

STORY AND PHOTOS BY SAM STYNEN

The CTE Culinary team took first place in tier cake decoration and second place in team management in the 2018 ProStart invitational competition last week.

The ProStart competition, held in Las Vegas, tests students knowledge and ability of management, culinary, edible centerpieces, buttercream frosting, and a tiered cake.

In the management part of the competition, students have to create a restaurant with a theme, menu, and all the things one has to do to make a full restaurant. In the the tier cake decorating portion, students decorate a styrofoam cake with fondant in 85 minutes. This year, the theme was Wonder Land.

The Management team, consisting of Dylyn Walker, Brandon Le, Hayley Chrisman, and Kaitlyn Rodrigues, won second place in the Management Competition.

For the tier cake decoration, McQueen’s contestant, senior Lauryn Sabers decided to decorate a three-tier “fairy wonderland cake.”

She described it with the bottom two tiers like tree stumps and the top tier like a mushroom.

Sabers won first place for the tier cake decorating with her cake, and the team brought the cake all the way back from Las Vegas and is now in a viewing window outside the culinary classroom.

Going into the competition, Sabers believed she could get second or first place, but wasn’t sure because her cake was really clean.

“I really thought we had a winning team,” Garrido Kawai, the culinary teacher commonly known as Chef K., said, “and at the end, we really did have a winning team.”

To be part of the team, students had to be invited by Chef K., and they practice after school. And the students aren’t waiting long to start practice again. Practice will continue on Monday to prepare to future competitions.

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