Schoharie Career & Tech Culinary students place
1st in the 2011 NYS ProStart competition. From left, they are Teacher
Chef Iannacone with Cooking Team members Megan Miller, Victoria
McCormick, Malcum Warner, Rebecca Raffan, and (in front) Akeem Stewart.
March 21, 2011
Culinary Arts students from BKW, Cobleskill-Richmondville, Duanesburg, Middleburgh and Schoharie cook their ProStart competition
They came, they cooked, they conquered: A team
of talented Culinary Arts & Hospitality Technology students
from the Capital Region BOCES Career & Technical School in Schoharie won
the 2011 New York State ProStart cooking competition, held March 12 at
the Culinary Institute in Hyde Park.
Schoharie Career & Tech’s 2011 ProStart State Champions, all of whom are high school seniors, include: Victoria McCormick and Akeem Stewart (both of whom also attend Berne-Knox-Westerlo High School), Megan Miller (Cobleskill-Richmondville High School), Rebecca Raffan (Duanesburg High School), and team alternate Malcum Warner (Middleburgh High School). The winning team brought home trophies and a scholarship for their school, along with valuable experience and advice.
They continue a legacy of past Career & Tech teams, who won the title in 2007 and 2008. The competition for high school students is held annually by the New York State Restaurant Association.
Schoharie Career & Tech’s ProStart Student Management team also made a strong showing against tough competition at the March 12 event. They include Career & Tech and high school seniors: David Crevatas (Berne-Knox-Westerlo High School), Samantha Weis (Schoharie High School), Christa Smith and Brian Garreau, Jr., (Cobleskill-Richmondville High School), and team alternate Kirsten Crewell (Cobleskill-Richmondville High School). The Culinary Arts & Hospitality students are taught by Chef Nancy Iannacone, who was 2007-08 New York State ProStart Teacher of the Year.
“Our cooking team had to demonstrate creative ability, skills and professionalism while preparing a three-course meal in 60 minutes. Their performance was observed, critiqued and rated by judges from leading colleges and universities and from the restaurant and food service industry,” Iannacone said. “The Albany-based New York State Restaurant Association supported our students’ training and competition.”
ProStart is a nationally recognized and respected educational restaurant and foodservice management program developed and supported by the National Restaurant Association. The program includes rigorous coursework and on-the-job training and leads to nationally recognized, professional certification.
“The ProStart curriculum provides students with a well-rounded, broad and hands-on education in the hospitality industry, preparing them for success in college and careers,” Iannacone said.
Students in the Culinary Arts & Hospitality Technology programs at both the Schoharie and Albany campuses of the Capital Region Career & Technical School earn the National Restaurant Association’s ServSafe certification, enhancing their prospects for rewarding employment and further education.
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry. Together with the National Restaurant Association Educational Foundation, the Association's mission is to represent, educate and promote a rapidly growing industry that is comprised of more than 950,000 restaurant and foodservice outlets employing more than 12 million people.
Culinary Arts & Hospitality Technology is one of more than 40 educational programs offered by the Capital Region Career & Technical School. The school is operated by the Capital Region Board of Cooperative Educational Services (BOCES) and enrolls more than 1,200 high school and adult students from Albany, Schenectady, Schoharie and southern Saratoga counties.
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