PHOTOS: Salem-area high schools compete in fast-paced state cooking, management championships

High school students at Salem’s Career Technical Education Center are headed to a national cooking and restaurant management competition in May after participating Monday in a statewide contest.

The Oregon ProStart Championships, which took place at the Salem Convention Center, were split into two parts. The first was culinary, where teams had limited time to cook a three-course meal — only using two burners and no running water or electricity — and present it to a jury of hospitality professionals. The second was management, where they had to present a restaurant model and demonstrate skills such as organization, critical thinking, creativity and marketing. 

CTEC participated in both competitions, while South Salem High School competed in the management portion and Turner’s Cascade High School in the culinary portion. There were also teams from Dayton, Corvallis, Eugene and Prineville.

The CTEC team’s starter was a cut of rockfish atop an apple frittella — an Italian fried doughnut — drizzled with lemon oil, zesty lemon breadcrumbs, black olive spread and fresh fennel fronds. Their main dish was chicken breast stuffed with mozzarella, roasted bell pepper, spinach, basil, artichoke hearts and oregano, served with pasta and cherry tomatoes. For dessert, the team made poached pear infused with hibiscus, blackberry and warm spices, served with almond mascarpone panna cotta and chocolate, and garnished with blackberries and mint. 

CTEC’s restaurant concept focused on farm-to-table cuisine and a nature-themed ambiance “where nature, magic and gastronomy intertwine,” according to a press release from the Oregon Restaurant and Lodging Association, which organized the championship. 

Cascade students cooked a starter of winter salad with spring mix and arugula tossed in a vinaigrette dressing with olive oil and honey, topped with cranberries, carrots and blue cheese. Their main course included crusted pork medallions with marionberry jam and balsamic vinegar, served with rosemary sweet mashed potatoes and sautéed green beans. For dessert, the team made lemon crepes with lavender mascarpone whipped cream, topped with toasted hazelnuts and lavender honey. 

The CTEC team won the management competition for the second year in a row and will compete in the National ProStart Invitational in Baltimore, Maryland, scheduled for May 2-4. South Salem High School earned third place in the management competition and Crook County High School won the culinary competition.

The competition was a “special opportunity for these kids to compete at this level and see the fruits of their hard work over the last several months pay off,” said Lori Little, a spokesperson for the Oregon Restaurant and Lodging Association.

Contact reporter Alan Cohen: [email protected].

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