Skip to content
Maryland Hospitality Education Foundation
Sections
Personal tools
You are here: Home » Press » Photo Albums » 2006 Maryland ProStart Student Invitational

2006 Maryland ProStart Student Invitational

Document Actions
As part of MPSI 2006, eight culinary schools participated in a Career Fair. Seen here is Vinnie Rege from Howard Community College speaking with ProStart teacher Darlene Castle from Parkdale High School.
As part of MPSI 2006, eight culinary schools participated in a Career Fair. Seen here is Vinnie Rege from Howard Community College speaking with ProStart teacher Darlene Castle from Parkdale High School.
Another participant in the Career Fair was The Restaurant School at Walnut Hill, represented by Chad Baker.
Another participant in the Career Fair was The Restaurant School at Walnut Hill, represented by Chad Baker.
Angela Bridgins from Johnson & Wales University speaks with a parent about opportunities at one of their four campuses.
Angela Bridgins from Johnson & Wales University speaks with a parent about opportunities at one of their four campuses.
First year team from Carver Vocational Technical High School in Baltimore City is the first team to begin cooking! Their menu includes Grilled Scallops with Citrus Butter, Potato Crusted Cod with Chive Butter Sauce, and for dessert, a Riesling Poached Pear.
First year team from Carver Vocational Technical High School in Baltimore City is the first team to begin cooking! Their menu includes Grilled Scallops with Citrus Butter, Potato Crusted Cod with Chive Butter Sauce, and for dessert, a Riesling Poached Pear.
The Sollers Point team from Baltimore County gets down to business working on their dishes. The team took third place with their menu of Tuna Tartare and Pan Seared Roasted Duck with Saffron Potatoes, Sauteed Spinach and Carrots. For dessert they prepared Poached Pears.
The Sollers Point team from Baltimore County gets down to business working on their dishes. The team took third place with their menu of Tuna Tartare and Pan Seared Roasted Duck with Saffron Potatoes, Sauteed Spinach and Carrots. For dessert they prepared Poached Pears.
The youngest team - all 10th graders - from Eastern Technical High School worked diligently to prepare their Berry Explosion Menu. Their menu included Succulent Herbal Shrimp and Marinated Poultry with Berry Swirl Rice & Citrus Squash. For dessert, a Berry Mousse in a Chocolate Basket.
The youngest team - all 10th graders - from Eastern Technical High School worked diligently to prepare their Berry Explosion Menu. Their menu included Succulent Herbal Shrimp and Marinated Poultry with Berry Swirl Rice & Citrus Squash. For dessert, a Berry Mousse in a Chocolate Basket.
The Howard County Applications and Research Laboratory works to prepare the first place finish menu of Maryland Crab Omelet Soufflé & Petit Rack of Veal with Saffron Risotto and Multi-Pepper Ratatouille. For dessert, the team served Noir et Blanc Bavarian.
The Howard County Applications and Research Laboratory works to prepare the first place finish menu of Maryland Crab Omelet Soufflé & Petit Rack of Veal with Saffron Risotto and Multi-Pepper Ratatouille. For dessert, the team served Noir et Blanc Bavarian.
The Quince Orchard High School team from Gaithersburg certainly made its mark. This first year ProStart school and team prepared Shrimp Salad in Belgian Endive Boats, Savory Rack of Lamb with Sauteed Spinach and Sweet Potato Chutney, and for dessert, Layered Crepes and Fruit Medley with Fresh Whipped Cream and Almonds.
The Quince Orchard High School team from Gaithersburg certainly made its mark. This first year ProStart school and team prepared Shrimp Salad in Belgian Endive Boats, Savory Rack of Lamb with Sauteed Spinach and Sweet Potato Chutney, and for dessert, Layered Crepes and Fruit Medley with Fresh Whipped Cream and Almonds.
Competing for the second year, Team Carver from Carver Center for the Arts and Technology prepared a starter of Fresh Mix of Field Greens with Mango, Kumquats, Pine Nuts and Blue Cheese, finished with a Cranberry Vinaigrette. Their entrée was a Sautéed Pork Tenderloin with Spinach and Purple and Golden Fingerling Potatoes. Their colorful dessert was Blood Oranges with Poached Apples topped with Zabaglione Sauce.
Competing for the second year, Team Carver from Carver Center for the Arts and Technology prepared a starter of Fresh Mix of Field Greens with Mango, Kumquats, Pine Nuts and Blue Cheese, finished with a Cranberry Vinaigrette. Their entrée was a Sautéed Pork Tenderloin with Spinach and Purple and Golden Fingerling Potatoes. Their colorful dessert was Blood Oranges with Poached Apples topped with Zabaglione Sauce.
Taking the silver medal this year was the team from Western School of Technology in Baltimore County, shown here preparing their delicious menu of Floral Sensations. The salad was a Spring Microgreen Mix with Fresh Herbs and Flower petals topped with Champagne Vinaigrette. Their entrée was Vanilla Thai Shrimp topped with Sesame Sautéed Spinach and Asian Rice Noodles in a Ginger Beurre Blanc. For dessert, they prepared a Chocolate Mousse nested in an Almond Tuile on a Caramel Spider. Very imaginative!
Taking the silver medal this year was the team from Western School of Technology in Baltimore County, shown here preparing their delicious menu of Floral Sensations. The salad was a Spring Microgreen Mix with Fresh Herbs and Flower petals topped with Champagne Vinaigrette. Their entrée was Vanilla Thai Shrimp topped with Sesame Sautéed Spinach and Asian Rice Noodles in a Ginger Beurre Blanc. For dessert, they prepared a Chocolate Mousse nested in an Almond Tuile on a Caramel Spider. Very imaginative!


 
6301 Hillside Court · Columbia, Maryland 21046 · 800.874.1313 · Fax: 410.290.6882 ·
Built by Stellar Link