P-CCS students are Michigan’s top chefs at statewide competition, advance to nationals

Restaurant management, food safety teams also place in top three statewide in annual culinary, hospitality event 

CANTON, Mich. – The culinary arts team at Plymouth-Canton Community Schools (P-CCS) was named top chefs at the Michigan ProStart Invitation competition and will go on to compete for the national championship.  

Brandon Knight, Ophelia Andrade, Kobe Chen, Justin Anheuser and Mia Maiolatesi sauteed, baked and pureed their way to victory in the culinary category of the annual competition in Battle Creek. Students from 39 schools showcased their culinary and hospitality talents in seven categories at the competition. Students Ryan Gassman, Lucas Montresor and Sam Wegrzyn competed on P-CCS’ management team. The ServSafe quiz team was made up of Ben Trudell, Kazu Suzuki and Chris Kaceli.  

The young chefs created a unique three-course meal consisting of a starter, entrée and dessert that showcased their culinary knowledge, skills and creative abilities. They were judged on product check in; knife skills; taste and finished product; safety and sanitation; team presentation, work skills and organization; menu and recipe presentation. 

In addition to being the top placed culinary team, P-CCS students also placed in other categories, coming in second in restaurant management, and third in the ServSafe Knowledge Bowl quiz. 

“Congratulations to our amazing students and instructors who, once again, showed exceptional creativity, skill and ingenuity in the culinary and hospitality fields,” P-CCS Superintendent Dr. Monica L. Merritt said. “Plymouth-Canton Community Schools is proud to provide our students with a variety of innovative opportunities to find their passions, and our amazing culinary team is proof of that commitment. We look forward to cheering them on at the national competition in May.” 

The P-CCS culinary team’s winning dishes included an appetizer of soy-glazed pork belly with matcha pea enoki and carrot, an entree of duck prepared two ways with sweet potato vegetables and blackberry, and a dessert of mango and hibiscus with white chocolate coconut and tropical fruit. 

“Every student on the P-CCS culinary and hospitality teams demonstrated outstanding teamwork and supported each other throughout the entire competition,” said Diana Woodward, P-CCS lead culinary instructor and chef. “We’re all so proud of them and are excited to see them continue to reach new heights.”

About $900,000 in scholarships are available to ProStart students as they continue to pursue careers in the hospitality industry. The National ProStart Invitational takes place May 2-3 in Baltimore.