P-CEP Culinary Students Earn State and National Recognition

 

P-CEP CULINARY STUDENTS EARN STATE AND NATIONAL RECOGNITION

 

CANTON, MI — Students in the award-winning culinary program at Plymouth-Canton Educational Park (P-CEP) continue to build on the program’s tradition of excellence, earning both state and national recognition at two prestigious competitions.

Members of P-CEP’s Culinary Competition and Restaurant Service teams showcased their individual talents in dominant fashion at the SkillsUSA solo state competitions, delivering standout performances against top students from across Michigan.

P-CEP students swept first and second place in both events:

• Jonah Osborne placed first in the culinary competition, with Kobe Chen finishing second by a narrow margin.
• Ty Monahan earned first place in Restaurant Service, followed closely by Henry Park in second.

As a result of their state performances, Monahan and Osborne will advance to the SkillsUSA National Leadership and Skills Conference in Atlanta this June.

Meanwhile, the program’s Restaurant Management and Design team, Sam Wegrzyn and Kazu Suzuki, followed their recent state championship performance with an eighth-place finish at the National ProStart Invitational, competing against top teams from across the United States.

The duo presented their restaurant concept, “Tanuki’s Table,” featuring a creative fusion of Japanese and Southern comfort food. During the competition, Wegrzyn and Suzuki responded to judges’ questions about their concept and demonstrated their ability to adapt their ideas in real time. They also completed case study challenges, successfully navigating complex, real-world business scenarios. Their strong performance earned them both scholarships and prizes.

“I want to congratulate all of our culinary students on their outstanding achievements,” said Joe Greene, P-CCS Executive Director of High School Education. “Their performances reflect the strength of a program that provides students with a world-class education and prepares them for success in the highly competitive culinary industry.”