The Heat is On!
Culinary Cook-Off at Gwinnett Tech Will Draw 200 High School Chefs;
Georgia Competition Takes Top Team to National Invitational in Kansas
What:
Gwinnett Technical College will welcome 200 aspiring Top Chefs next week for the
Hospitality Education Foundation of Georgia’s (HEFG) State Championships on Friday, March 25, at the Busbee Center, Building 700. The event attracts up to 200 high school juniors and seniors from 19 schools throughout Georgia, competing in either the Culinary Arts or ProStart Management competition.
Every student participating will receive a college scholarship. The top team in the ProStart Management competition will also receive the opportunity to represent Georgia at the National Restaurant Association’s National ProStart Invitational in Kansas next month. In the Culinary Arts competition, first and second place teams will have the opportunity cook on the main stage at Taste of Atlanta in October.
This competition is open to the public.
Who:
- More than 200 high school students, chefs, teachers, hospitality industry professionals and mentors.
- Culinary Arts competition judges include 18 executive chefs and two master chefs. ProStart Management competition judges include four C-level executives in the food industry.
When:
7:30 a.m. – 5:30 p.m., Friday, March 25
Where:
The Busbee Center at Gwinnett Technical College (Building 700)
5150 Sugarloaf Parkway, Lawrenceville, GA 30043
Photo Opp:
Best photo times for culinary team competition: 11 a.m. and 2 p.m.
Media:
Please confirm attendance with Dana Urrutia, 678-495-3638, durrutia@gwinnetttech.edu.
On-Site Contact:
Chef Kerri Crean, program director, GTC Culinary Arts program, and Lee Gray, Hospitality Education Foundation of Georgia (HEFG), 678-887-8009
Background:
For the Culinary Arts competition, each student will represent their school in teams of five and must be capable of high-level food preparation. The teams will have one hour to butcher a chicken, demonstrate five knife cuts and prepare a three-course fine dining meal for two, without access to electricity or running water. Each three-course meal will demonstrate the students' creative abilities in preparing a starter, entrée and dessert. A panel of 20 high-end executive and master chefs will judge each student's dishes.
For the ProStart Management competition, students compete in teams of up to five preparing a business proposal for a new restaurant, which includes building the supporting menu, cost analysis, restaurant blueprints and design and a marketing plan. Each business proposal will be reviewed by a panel of four high-level executives in the food industry.
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