Posted: Apr 5, 2013 1:46 PM by Chet Layman
Updated: Apr 5, 2013 1:47 PM
BELGRADE - Imagine having to prepare a three course meal in less than an hour, while being judged, and all without the use of running water, electrical appliances or even an oven. A group of Belgrade High School culinary students recently did that at the state ProStart competition, and now they are preparing for nationals later this month.
The rules are simple. Students get two butane hot plates and ingredients to make a three course meal in one hour.
"We get to get all of our utensils out. Get out all of our ingredients that we need to begin. We're not allowed to cut anything. We're not allowed to mix anything. We are allowed to wash vegetables and basically just get all of our stuff together," team member Rachelle Haverstick explained.
Teamwork is critical. Each member takes a course.
Gavin Morris, the team's lone male, handles the appetizer
"I'm working on a qu-du-phant which is actually a quail, duck, and a pheasant," he explained.
That will top a zesty corn relish.
Rachelle works the entrée, a bison tenderloin on creamy groats and duck bacon wrapped green beans.
Team captain Sarah Lanz is working dessert, chocolate bird's nests with white chocolate mousse filled eggs and blood orange-winged chocolate butterflies.
"These are blood oranges. The reason why we picked blood oranges over any other kind of oranges is because they have that nice dark color. It's kind of hit-or-miss with a blood orange though because some of them are going to be this little bit lighter color and some of them are really dark red. They do, they present a really pretty color on the plate," Sarah said.
The class travels to Baltimore on April 19 to compete against 45 other teams for a share of $1.3 million in scholarship money. They are holding a fundraiser next Thursday at Bucks T-4, featuring Iron Chef contestant Cat Cora.