The HEFG ProStart State Competition is a showcase of talent as students put their knowledge to the test. Culinary teams must prepare 2 three-course meals within one hour on two burners, without electricity or running water under the watchful eye of industry chefs judging safety and sanitation, organization, presentation and taste. Management (BIS) teams work with an industry partner to develop a restaurant concept that includes a SWOT analysis, sample menu with the costing of one recipes, and two marketing strategies. Management teams roll-out their restaurant concept in a trade-show style booth while answering tough questions from industry execs.
There are many ways to get involved with the HEFG ProStart Championship. We need mentors, judges, and volunteers. If you are interested, please contact HEFG.
Click below to view photos from previous competitions.
