Hampton and Virginia Beach Teens Take 2017 ProStart Top Honors

On Friday, March 10, Virginia ProStart teams from Phoebus High School (Hampton) and Tallwood High School (Virginia Beach) placed first at the 2017 Virginia ProStart Student Invitational in culinary arts and restaurant management, respectively. As the winners of the competition, held at Virginia Tech in Blacksburg, Va., both schools received an invitation to participate in the National Restaurant Association Educational Foundation’s National ProStart Invitational, April 28-30 in Charleston, SC.
During the event, more than 70 students representing 15 teams competed in either the culinary arts or restaurant management division.  Culinary teams prepared a three-course meal in 60 minutes, without access to running water or electricity and using only two butane burners. Management teams presented a business proposal for an original restaurant concept to a panel of industry judges.
“The students who participated in this year’s competition are truly amazing,” said Jim Wilson, Director of Education & Workforce Development for Virginia Restaurant, Lodging & Travel Association. “They are taught and mentored by some of the best teachers in the business and truly may become their generation’s master chefs and restaurant entrepreneurs. I couldn’t be more proud to be a part of this program that is working to engage our industry’s next stars.”
VRLTA, along with other local groups, is helping the schools raise money for the competition. Please contact Jim Wilson ( if you would like to help send the students to Charleston.
First Place Culinary
Phoebus High School, Hampton
First Place Management
Tallwood High School, Virginia Beach
Second Place Culinary
Virginia Beach Technical & Career Education Center
Second Place Management
Louisa County High School, Mineral
Third Place Culinary
C.S. Monroe Technology Center (Team II), Leesburg
Third Place Management
Manchester High School, Midlothian
ERIC TERRY is president of the Virginia Restaurant, Lodging and Travel Association.

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