#culinarycompetition

Charleston, W.Va. – The West Virginia Department of Education (WVDE) Office of Career Technical Education (CTE) will welcome top culinary and restaurant management high school students to compete in the state’s annual Hospitality Cup - West Virginia's ProStart® Invitational on March 3 - 4, 2026, at the Embassy Suites, 300 Court St. The event includes two components, culinary and management. Doors open at 8 a.m., with cooking beginning on Tuesday at 10 a.m., and management presentations beginning at 8:20 a.m. on Wednesday.   The state competition, now in its 24th year, will bring more than 60 high school students representing 11 schools to Charleston. In addition to earning statewide honors, top winners will represent West Virginia at the 2026 National ProStart Invitational in Baltimore, Md., on April 24-26.   The culinary competition requires teams to prepare a three-course meal in 60 minutes, using only two butane burners, and without access to running water or electricity. The dishes will be evaluated by judges on taste, skill, teamwork, safety and sanitation. In the management competition, teams will present a proposal for a promising restaurant concept to a panel of industry judges.   Participating teams include: Culinary (Tuesday)Management (Wednesday)Marion County Technical CenterCarver Career CenterWheeling Park High SchoolHuntington High SchoolTug Valley High SchoolMarion County Technical CenterMonongalia Technical Education CenterLincoln County High SchoolGrafton High SchoolMonongalia Technical Education CenterSpring Valley High School Jefferson High School Carver Career Center James Rumsey Technical Institute  There are 49 ProStart programs, enrolling more than 1,000 students, across the state. Supported by the WVDE, ProStart provides high school students with a valuable introduction to the foodservice and hospitality industries. Through a curriculum designed by industry experts, students learn culinary techniques and management skills, setting them on a path towards success. Upon completing the ProStart program, students earn industry-recognized certifications, equipping them for their future careers, while employers gain access to skilled and motivated workers. Read the full article

Nation's Cup is over and we walked away better cooks and better people. With five gold medals, two silvers, and Best of Show in pasta, I can promise that Sidney and I put every bit of our hearts on to those plates. After almost three months of practices, long days, and late nights, it'll take us a while to come down to a new normal. I'm so grateful to have had this opportunity and to work alongside Sidney. She is one of the most talented, creative, open-minded, and kind people I've ever known. I'm so thankful for everyone's support and encouragement during this process: Matty, Anthony, my family in Indiana and Kansas, so many of my fellow students, Chef Sasha, the GRCC teachers, and everyone who follows me on this journey. I love you all. During the competition, I made six new amazing friends in the other competitors. To have three days to immerse ourselves in each other's talents and fellowship was a worthwhile experience all by itself. I know they're all going on to do great things. Last night for the final dinner, the teams, teachers, students, and volunteers worked together to get each national dish plated for the guests. That was one of the most inspiring and humbling experiences of my life. To come together and cook alongside my friends and teachers is something I'll never forget. I'm so proud to be a part of this community. #culinaryschool #culinarycompetition https://www.instagram.com/p/B31uUFzp4Bf/?igshid=iw0irpqrymqv

When the second day of competition began with a half goat per team, we knew we were in for a wild ride. I didn't have as much a chance to get nice photos but we were really happy with our flavors. For the game category, we made a braised goat madras curry, basmati rice, papaya salsa, guava and mango mustard chutney, butter fried goat liver, and garam masala crispy shallots. These flavors were so great together. The liver with the mustard chutney was pure fire. With the longer round for game preparation, we were rushed into the poultry round straight away. Even though this was probably our least cohesive plate, our flavors and cookery were still all really good. We made guinea hen two ways: southern fried leg covered in grape barbecue sauce, and pan seared skin-on breast with Armagnac-blueberry stock sauce. We also made a savory bread pudding with foie gras in it and an Armagnac apple chip. For the day, I think we're most proud of our dessert: we made an elegant Twinkie. How American is that?! It's a half sphere lemon chiffon cake filled with silky smooth lavender creameux. It's plated with a brie cheese creme Anglaise, and pink pear fluid gel sauce. We finished with burnt honey pecan brittle and spun sugar garnish. It was super delicious, rich, but still nice and bright. #culinaryschool #culinarycompetition #foodporn https://www.instagram.com/p/B3zQ3vyJoZu/?igshid=y0jm7vb6uywu

If you're hoping to livestream today's competition baskets, we'll be off schedule by about 30 minutes after the game round. We're being given an extra half hour to fabricate the protein. 😯😓😱 #culinaryschool #culinarycompetition https://www.instagram.com/p/B3wR1LEJxUn/?igshid=1ifovhpsexj6r

Final basket of the day: a deconstructed New England chowder using a variety of seafood, heirloom tomatoes, herbs, and a baguette. We made a chowder-like potato, fish stock, and cream puree, savory-sweet tomato jam, chive oil, and dill-corn salsa for the plate. The scallop was pan seared in butter, the shrimp was grilled, the clams were poached in wine, and the calamari was lightly fried. This plate really came together. We really found our groove as the day went along. Tomorrow, game, poultry, and dessert. #culinaryschool #culinarycompetition #foodporn https://www.instagram.com/p/B3u-pyepzkG/?igshid=1g68sbli5xa4d

Pasta round: salt cod and ricotta stuffed sailboat pasta, saffron-orange cream sauce, broccoli rabe and walnut pesto, broccoli rabe and mushroom duxelle, and crispy leek threads. #culinaryschool #culinarycompetition #foodporn https://www.instagram.com/p/B3uhjAEp7_n/?igshid=1k5d0vkk71cph

Appetizer round: pan seared trumpet mushrooms, brown butter delicata squash, pumpkin seed and pound cake crumble, pumpkin goat cheese puree, speck and cranberry red eye gravy, tarragon herb oil. #culinaryschool #culinarycompetition #foodporn https://www.instagram.com/p/B3uODizJWGr/?igshid=1zf6zfaut5x8