New Hampshire ProStart Invitationals
ProStart students are given the opportunity to put their skills to the ultimate test by participating in the NH ProStart State Invitational, which is held annually in the spring. During this intense culinary competition, participating teams demonstrate their creative abilities through the preparation of a three-course meal in 60 minutes, using only two butane burners, and all without access to running water or electricity. There is no room for error as the teams are evaluated on taste, skill, teamwork, safety and sanitation! During the Restaurant Management competition, students will design their own restaurant in ProStartville and present to a group of judges on their concept, menu and costing, marketing, critical thinking, and operations. At both the state and national level, students compete to win various scholarships, with the winning team moving forward to represent New Hampshire at the National ProStart Invitational.
If you would like to become involved with NH ProStart, please contact Amie Pariseau, NH ProStart coordinator, at apariseau@nhlra.com.
Follow us on Facebook @ NH ProStart and Instagram @ nh_prostart!
If you would like to become involved with NH ProStart, please contact Amie Pariseau, NH ProStart coordinator, at apariseau@nhlra.com.
Follow us on Facebook @ NH ProStart and Instagram @ nh_prostart!
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ProStart and Pathways Boot Camp
Tuesday, October 26 Grappone Conference Center, Concord, NH New Hampshire ProStart State Invitational Tuesday, March 8, 2022 snow date: Tuesday, March 15, 2022 Grappone Conference Center, Concord, NH New England ProStart Regionals March 25 - March 26, 2022 (tbc) Grappone Conference Center, Concord, NH National ProStart Invitational May 6 - May 8, 2022 Washington, D.C. |
New Hampshire ProStart State Invitational - 2021
Our annual New Hampshire ProStart State Invitational had a different look (and time of year) for 2021. Usually held in March, due to state guidelines, school protocols, and the cancellation of the ProStart Nationals Invitational, our state competition was held on May 11.
Schools were faced with many challenges this year, which impeded our typical participation rate. We are thankful for the four schools who were able to compete: Milford Applied Technology Center (culinary), Mount Washington Valley Career Technical Center (culinary and management), Pinkerton Academy (culinary and management), and White Mountains Regional High School (culinary). We adhered to social distancing, and all students, judges, and staff wore masks throughout the event. Since we didn’t allow spectators, we hired a company to live stream the event. If you would like to watch some amazing high school students in action, click here.
Culinary Results
The first place winner, White Mountains Regional High School, was a formidable team of three. Not only did they take the top spot, the team also won the Gold Star Awards for Knife Skills and Safety & Sanitation. Their menu of Pan Seared North Atlantic Salmon with Sauce Gribiche, Tarragon and Honey Scented Lamb Loin with Oyster Mushroom Ragout, and Key Lime Mascarpone Mousse was very well executed from start to finish. The second place winner had a couple of seasoned veterans who lead their team to the Gold Start Award for Communication. Pinkerton Academy created a Beet and Corn Salad, Pistachio Crusted Rack of Lamb, and a Bavarian Chocolate Mousse. The third place team from Mount Washington Valley Career Technical Center also brought back team members from 2020. They carefully crafted Filipino Lumpia with Orange Pepper Pineapple Coulis, Pan Seared Filet of Cod with Mango Salsa, Wild Rice Mix with Vegetables, and Sautéed Brussel Spout Leaves, and a Cup Custard served with a Honey Almond Lace Brittle and topped with Whipped Cream. Milford Applied Technology came in fourth place. They came with a tiny, but mighty team of two and executed Pan Seared Scallops Bacon Dashi, Asian Grilled Tenderloin, and Chocolate Miso Mousse Barquette with Raspberry Coulis. We know we’ll see this duo come back next year to try to claim a spot on the podium.
Management Results
Pinkerton Academy captured the top spot and team member, Fitch Evans, was awarded the Gold Star Awards for Creativity and Critical Thinking Skills. Jaded Warrior featured Ramen Bowls which was were sure to be a bit hit at the local airport in ProStartville, USA. Mount Washington Valley Career Technical Center came in second place with their restaurant, The Beachside Grind. An oceanside upscale coffee shop, The Beachside Grind serves a variety of pastries and flavored hot and cold beverages.
We can’t wrap up the New Hampshire ProStart Invitational without thanking the following:
Our sponsors and supporters- Café Services, 110 Grill, High Liner Foods, Gordon Food Service, Performance Food Group, US Foods, The Common Man Family, The Flatbread Company, Dexter Knives, and Kittredge Food Services Equipment & Supply
Our culinary judges: Bryant Alden (Wildcat Inn and Tavern), Mike Beers (BAM Hospitality), Will Beriau, Brian Coffey, David Turin (David’s Restaurants), Perrin Long (The Barn at Moody Mountain Farm), Gary Sheldon, Lisa Somerville (Vintage Bakery), and Nathan Varney (River House Restaurant Group), and timers Gail Batstone (Owl’s Nest Resort), Garrik Berry (ProStart Alum), Stacy Kreklow (Ohana Kitchen), and Matthew Pierce (Café Services)
Our management judges: Jay Bolduc (Great NH Restaurants), John Dunn (Michael Timothy’s Dining Group), Kelsey Hayes (Three Chimneys Inn), Bernie Lontine (110 Grill), Paul Kirschbaum (Gordon Food Service), Rick Spalding (Heron Point Seafood), and timer Dominic Berry (ProStart Alum)
We’re looking forward to welcoming all of our schools and their family and friends to the New Hampshire ProStart State Invitational on March 8, 2022.
Schools were faced with many challenges this year, which impeded our typical participation rate. We are thankful for the four schools who were able to compete: Milford Applied Technology Center (culinary), Mount Washington Valley Career Technical Center (culinary and management), Pinkerton Academy (culinary and management), and White Mountains Regional High School (culinary). We adhered to social distancing, and all students, judges, and staff wore masks throughout the event. Since we didn’t allow spectators, we hired a company to live stream the event. If you would like to watch some amazing high school students in action, click here.
Culinary Results
The first place winner, White Mountains Regional High School, was a formidable team of three. Not only did they take the top spot, the team also won the Gold Star Awards for Knife Skills and Safety & Sanitation. Their menu of Pan Seared North Atlantic Salmon with Sauce Gribiche, Tarragon and Honey Scented Lamb Loin with Oyster Mushroom Ragout, and Key Lime Mascarpone Mousse was very well executed from start to finish. The second place winner had a couple of seasoned veterans who lead their team to the Gold Start Award for Communication. Pinkerton Academy created a Beet and Corn Salad, Pistachio Crusted Rack of Lamb, and a Bavarian Chocolate Mousse. The third place team from Mount Washington Valley Career Technical Center also brought back team members from 2020. They carefully crafted Filipino Lumpia with Orange Pepper Pineapple Coulis, Pan Seared Filet of Cod with Mango Salsa, Wild Rice Mix with Vegetables, and Sautéed Brussel Spout Leaves, and a Cup Custard served with a Honey Almond Lace Brittle and topped with Whipped Cream. Milford Applied Technology came in fourth place. They came with a tiny, but mighty team of two and executed Pan Seared Scallops Bacon Dashi, Asian Grilled Tenderloin, and Chocolate Miso Mousse Barquette with Raspberry Coulis. We know we’ll see this duo come back next year to try to claim a spot on the podium.
Management Results
Pinkerton Academy captured the top spot and team member, Fitch Evans, was awarded the Gold Star Awards for Creativity and Critical Thinking Skills. Jaded Warrior featured Ramen Bowls which was were sure to be a bit hit at the local airport in ProStartville, USA. Mount Washington Valley Career Technical Center came in second place with their restaurant, The Beachside Grind. An oceanside upscale coffee shop, The Beachside Grind serves a variety of pastries and flavored hot and cold beverages.
We can’t wrap up the New Hampshire ProStart Invitational without thanking the following:
Our sponsors and supporters- Café Services, 110 Grill, High Liner Foods, Gordon Food Service, Performance Food Group, US Foods, The Common Man Family, The Flatbread Company, Dexter Knives, and Kittredge Food Services Equipment & Supply
Our culinary judges: Bryant Alden (Wildcat Inn and Tavern), Mike Beers (BAM Hospitality), Will Beriau, Brian Coffey, David Turin (David’s Restaurants), Perrin Long (The Barn at Moody Mountain Farm), Gary Sheldon, Lisa Somerville (Vintage Bakery), and Nathan Varney (River House Restaurant Group), and timers Gail Batstone (Owl’s Nest Resort), Garrik Berry (ProStart Alum), Stacy Kreklow (Ohana Kitchen), and Matthew Pierce (Café Services)
Our management judges: Jay Bolduc (Great NH Restaurants), John Dunn (Michael Timothy’s Dining Group), Kelsey Hayes (Three Chimneys Inn), Bernie Lontine (110 Grill), Paul Kirschbaum (Gordon Food Service), Rick Spalding (Heron Point Seafood), and timer Dominic Berry (ProStart Alum)
We’re looking forward to welcoming all of our schools and their family and friends to the New Hampshire ProStart State Invitational on March 8, 2022.
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