By Jaden Reed and Geman Browne

With two burners and one hour, seven teams created one appetizer, one entree, and one dessert at Delaware’s Prostart competition. Chef Poole, a William Penn culinary teacher, trained, mentored, and guided the WP team to victory. William Penn’s culinary team took first place in the event held at Dover Hotel and Convention Center on March 1st.

Chef Poole stated, “My students made a salmon tartare appetizer, a quail over polenta and a goat cheese cheesecake with different sauces.“

The management team was made up of sophomores Jolie Noel and Branden Fletcher and juniors Kiara Roach, Denisse Cruz, and Joey Kucharski.The culinary team members were juniors Jadaya Hayden, Monserrat Martin Del Campo, and Beatriz Balderas and seniors Brent Hillard and Luis Angel Ortiz.

Ortiz said, “We all contributed to make the dishes, to design the plates and stuff. I focused more on the entree. The judges were friendly and they loved our dishes. Our cheesecake didn’t come out how we wanted and it was broken and the cream cheese wasn’t smooth because we had 60 minutes. We had to rush it.“

With the win, William Penn’s culinary team will be attending nationals in Dallas, TX  April 29-30.

 

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