The first competition was in Myrtle Beach for a chance to go to the 2011 National Prostart Invitational. A total of 37 teams from both North and South Carolina competed in the competition.
The student teams represented the state’s restaurant association’s Prostart program.
The team representing Dillon consisted of: Jamal Campbell, Wesley Knight, Michael Lloyd and Chad Lewis. Each Dillon student was awarded 1500 dollars in scholarships.
The second competition was in Charleston, SC at the FCCLA (Family, Career, and Community Leaders of America).
The students competed against a total of 15 other schools and came in an amazing 2nd place.
The team representing Dillon in this competition consisted of: Jamal Campbell and Wesley Knight. In preparation for the competitions the students went through vigorous training by abundance of course work to enhance their knowledge of culinary arts, skills mastery, team performance, and creative abilities. Only student’s capable of high level food preparation skills may partake in this competition.
Each team must demonstrate their level of food preparation and teamwork by preparing a starter (warm walnut infused collards with poached pickled apples), a protein (grilled yellow fin tuna), julienne sautéed vegetables, lemon rice, and sweet avocado cream dessert. The teams have 60 minutes to prepare a three-course meal with only each other and two butane burners. Food Industry, College Representatives, and University Judges are observing the teams and scoring them based on creative presentation and team performance. The teams competed for major scholarships in addition for a chance of national honors.
Mrs. Bonnie Barfield, Dillon County Culinary Arts teacher, is proud of the teams and honored to have the student’s recognized for their hard work and creative abilities. A special thanks to Chef Walt Etheridge for his exceptional mentoring of the students.
