Culinary competition sharpens Thibodaux High students’ kitchen skills

First- and second-year Thibodaux High School culinary students are geared up to compete in this week’s 7th annual Pro-Start Competition, and to defend their state title as Knowledge Bowl champs.

The competition is scheduled for Feb. 21-22 at the Ernest N. Memorial Convention Center in New Orleans.

Hosted by the National Restaurant Association, the Pro-Start program was developed to increase students’ awareness of careers in the restaurant and food service industries.

“The two-year culinary management program is broken into two parts. First-year Pro-Start students learn the basics about cooking and food service management. Second-year students actually prepare the variety of meals that are showcased at the competition,” said Christine Barrios, coordinator of Thibodaux High’s program.

The “quiz bowl” portion of the competition consists of quick-fire questions and answers that test students’ comprehension of culinary terms, techniques and management theories.

“This is harder than studying for an English or mathematic test,” said Pro-Start 2 student Blake Himel.

Fellow seniors Josh Legendre, a second-year pro-starter, and first-time pro-starter Donaldvon Tolbert are also on the team. This is the first time the three seniors will compete in the quiz bowl competition, according to Barrios.

Last year’s winners were also seniors.

“I could have chosen four people to be on the team, but I felt that DT, Blake and Josh worked well together. They are like conjoined triplets joined at the hip. When you see one, you see the other,” Barrios joked.

The question still remains – are the three best buds ready to take on 25 other teams all gunning for the state title and a chance to compete nationally in San Deigo, Calif.?

“We are ready, the other teams should be aware,” Tolbert said.

“They can do anything they put their minds to. If they want to win, they will,” said Barrios.

Legendre, a Pro-Start 2 student, said, “It’s an honor and a sweet feeling to be a part of the Pro-Start program all together, and the national title will make it that much sweeter.”

According to Barrios, since the win last year, the demand for Pro-Start applications went through the roof.

“I had to choose students based on the criteria. They had to have good attendance, good grades and a good work ethic,” Barrios said.

“DT, Josh and Blake will be given a case study that deals with some form of complaint in the workplace. With this they have to make a management decision and present results to the judges. This (competition) teaches them responsibility,” Barrios said.

Legendre and Himel also double up on the cooking squad with first-time pro-starters Kristen Bergeron and Emily Boudreaux.

The food competition demonstrates students’ creativity when preparing a three-course meal. Barrios said judges from the food service industry, the Department of Health and Hospitals and post-secondary education institutions will observe and rate the students’ performances.

Thibodaux has competed in the Pro-Start competition for six years straight. Barrios said, “We are going to try it again this year.”

The students are confident that they will give a good showing, but they say the rest is up to the judges.

“I take this class as if it was my job,” said Boudreaux, who works at Chubby’s Ice Cream Parlor in Thibodaux. “If we do our best then we can’t lose.”

The culinary program is similar to the old-fashioned home economics courses, minus the household tasks.

“This can be compared to home economics to a certain extent. But here we cook for quantity and not a household. The students don’t sew in this class; they cook and manage a mock food service business. ” Barrios said.

Thibodaux Pro-Start students also prepare meals for Homecoming, proms and the Junior ROTC inspection meals.

After completing the two-year Pro-Start program and passing the final exam, students can earn a food service certification through the Louisiana Restaurant Association. They can also earn college credit at any culinary program in the United States.

However, few of Barrios’ students go on to enroll in culinary arts at the collegiate level. Their motives for taking the class are more basic, the instructor said.

“Many of the students participate in the program because they like to eat and they want to learn how to prepare the things that they like to eat,” Barrios said.

Thibodaux High School first- and second-year culinary students will again vie for cooking and “quiz bowl” honors at this week’s 7th annual Pro-Start Competition. Pictured are Kristen Bergeron, Josh Legendre and Emily Boudreaux preparing a meal. * Photo courtesy of CHRISTINE?BARRIOS