Cape High management team advances to ProStart nationals

Cape Henlopen High School students earned first-place honors in the management competition at the 13th Annual Delaware ProStart Student Invitational.

Hosted by the Delaware Restaurant Foundation Feb. 18, the statewide contest featured 18 culinary and management teams who were judged on teamwork, culinary expertise and restaurant industry management skills. Students from Caesar Rodney High School took home first-place honors for the culinary competition.

Delaware first-place teams will advance to the National ProStart Student Invitational set for April 24-26 in Baltimore. With industry management by Lisa Breedlove of SoDel Concepts, Cape High rose from third place last year.

Cape Henlopen High School management team students are Jaymekah Bodnar, Stella Farrell, Janet Fowler, Lexi Cugno, Jocelyn Detweiler and Cecilia Costa DoCarmo, team manager. Cape team educators are Janet Fowler and Latisha Dismuke.

Caesar Rodney High School culinary team members are students Chloe Mackey, Zoya Sethi, Abby Shulz (alternate), Adam Bernard, Rae Jordan-Clemens, Alana King-Washington (alternate), and Angelina Gibson, with educator Riki Senn and mentor Tom Hannum, Buckley’s Tavern, Goober’s Diner.

“This competition is a powerful reminder that the future of Delaware’s hospitality industry is already taking shape in our classrooms and kitchens. Today’s students demonstrated not only technical skill, but also leadership, resilience, collaboration and pride in their craft. We are deeply grateful to the judges, mentors, educators and partners who continue to open doors and create real pathways for these young professionals. To the teams advancing to nationals, we are proud of you and excited to stand behind you as you represent Delaware on the national stage,” said Meg Gardner, vice president, Delaware Restaurant Association and Delaware Restaurant Foundation.

Teams in the management competition demonstrate their knowledge of the industry by developing a restaurant proposal, delivering a verbal presentation and applying critical thinking skills to answer judges’ questions regarding challenges in day-to-day operations.

Teams participating in the culinary competition demonstrate their creative abilities and culinary skills through preparation of a three-course meal in 60 minutes, using only two butane burners. The performances of teams in both the management and culinary competitions are judged by a panel of leading industry experts. 

More than 100 industry leaders and volunteers collaborate to serve as timers, judges and mentors to the student teams. A college, career, apprenticeship and military expo was also available for competing and visiting students to explore, with more than 30 booths, raffle prizes, and a station for team and individual headshots with professional photographer Sam Lustig. This year, several Delaware legislators attended the competition to speak directly with ProStart students and event attendees.