Culinary arts students showcase skills ahead of competition

By Tammie Stephens

Clinton High School Culinary Arts students showcased their talent and preparation as they hosted a final ProStart competition practice, inviting sponsors and community supporters to observe before the students departed for the National ProStart Invitational in Baltimore, April 23–27.

Building on last year’s fourth-place national finish, program directors say this year’s teams prepared to represent the state of Mississippi while competing against top programs from all fifty states.

Student competitors include Emma Romig (appetizer), Braylen Spann (entrée), Molly Edwards (dessert), Emily Lin (knife skills) and Kinsley Peabody (team manager).

Guests were treated to a preview of the team’s elevated three-course menu, featuring a Southern scallop and corn medley with sweet corn espuma and cornbread crumble; a duck breast en courgette with truffled polenta, mushroom duxelles, and cognac veal demi-glace; and a pistachio orange gâteau with layers of citrus, mascarpone mousse and raspberry coulis.

In addition, Clinton High School’s Restaurant Management team will also represent Mississippi on the national stage. Team members Addisyn Love, Chaney Williamson, Emory Graham and Knox Walker are presenting a concept inspired by the historic Capri Theater, titled “Scene and Savor,” which blends dining and entertainment into a unique guest experience.

Clinton High School instructors Chef Josh Phillips and Chef Catherine Bruce expressed their pride in the students’ dedication, creativity and growth throughout the season.