Each year, the ProStart Student Symposium held at Sysco HQ in Grand Rapids gives CTE’s Culinary Arts students the chance to apply their skills in a restaurant setting with students from around the state. The event is put on by the Michigan Restaurant Association Educational Foundation.
Instructor Heidi Rocha shares her students’ experience: “Students were put in groups (management or culinary) with Industry professionals as mentors and with students from other CTE culinary programs around the state. Management students worked with a management mentor to develop a restaurant concept and present to the group how they would market their restaurant. The Culinary students worked with a chef mentor and had to create a full menu (appetizer, entree, and dessert) using the following ingredients: pork loin, hot honey, crystalized cilantro, mushrooms, barley and caulilini.”