April 22, 2013
Badger High School Team Wins National High School Restaurant and Hospitality Management Competition in Baltimore
The Wisconsin team from Badger High School in Lake Geneva won first place in the 12th Annual National ProStart® Invitational Management Competition held in Baltimore, Maryland, April 19-21, 2013. The ProStart Invitational is a high school culinary and foodservice management competition presented by the National Restaurant Association Educational Foundation.
The winning team members: Victoria Bouras (Junior), Tyler Lininger (Senior) and Mason Fellmeth (Senior) and their instructor Russ Tronsen are thrilled to have won this prestigious national competition. The team received mentoring from professionals including Marie Collins from Lake Geneva Schools, David Ross from Lakelawn Resort and Brandon Ross from Lakelawn Resort.
43 states and territories competed in the national competition. In the management competition, teams developed a proposal for the next hot restaurant concept and presented it to a panel of industry judges. Their ability to think on their feet was tested as they answered questions on challenges that managers face on a daily basis. The restaurant concept presented by the team was “Pasta Piatto,” an Italian quick casual restaurant.
The National ProStart Student Invitational attracts top high school students from around the country that are enrolled in the ProStart restaurant and foodservice management program. These students have proven their skill and commitment to the industry through vigorous coursework and on-the-job training.
“The students really represented their school, our state and our industry well and we are so proud of them,” said Bryan Mowry, Managing Director for the Wisconsin Restaurant Association Education Foundation.
The three students were each awarded thousands of dollars in scholarships including:
A $5,000 National Restaurant Association scholarship to the school of their choice
Eschoffier - $8,000 renewable
Le Cordon Bleu - full tuition
Sullivan - $6,000
Culinary Institute of America - $4,000 renewable
Indiana University of Penn - $1,500
International Culinary Schools - $10,000
Johnson and Wales - $2,500 renewable
New England Culinary Institute - $2,500 renewable
Louisanna Culinary Institute - $7,500 renewable
The Badger High School team won the 2013 Wisconsin ProStart Invitational Management Competition, held at the Wisconsin Restaurant Expo this March in Milwaukee, which earned them the chance to compete at the national competition.
The ProStart program, administered by the National Restaurant Association Educational Foundation (NRAEF) and state restaurant associations, is a two-year curriculum designed to teach high school students the skills needed for a career in the restaurant and foodservice industry. Students also have the opportunity to participate in paid internships where industry managers mentor them. When students meet academic standards, complete a checklist of competencies, and participate in at least 400 hours of a mentored work experience, they are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce.
Wisconsin was one of the first states in the county to pilot and implement a ProStart program.
To learn more about the NRAEF or ProStart program, please visit www.nraef.org/prostart. For more information on the Wisconsin ProStart program, call Alex Newman at (800) 589-3211 or visit www.wirestaurant.org/ef/prostart/index.php.
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The WRA Education Foundation is a 501(c)(3) non-profit organization that has been in existence since 1987 and is one of the nation’s largest state restaurant association foundations. The WRA EF vision is to advance professionalism through education, scholarships and community involvement to ensure the future success of the foodservice industry.
The ProStart® program, administered by National Restaurant Association Solutions, LLC and state restaurant associations, is a college prep, two-year curriculum designed to teach high school students the skills needed for a career in the restaurant and foodservice industry. Students also have the opportunity to participate in paid internships where industry managers mentor them.