Murray Journal | May 2022

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May 2022 | Vol. 32 Iss. 05

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MURRAY HIGH CULINARY STUDENTS WIN STATE, TO COMPETE AT NATIONALS By Julie Slama | j.slama@mycityjournals.com

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rack of lamb with a pecan mint filling and root vegetable dumplings. It’s an entrée they’ve created more than 100 times, but five Murray High culinary students are making it again and again this week. Murray High was crowned Utah ProStart champions March 10, beating 20 teams statewide. It’s the second time the school’s chefs will compete at nationals; the last time was in 2014. ProStart is a two-year program for high school students that develops talent for the restaurant and food service industry. Students learn culinary techniques, management skills, communication, customer service skills, math, nutrition, and workplace and food safety procedures. The Utah Restaurant Association, which oversees Utah’s ProStart program, judge students on techniques from knife safety and creating a business plan to menu planning and the taste of the meal. Students prepared a three-course meal consisting of an appetizer, entrée and dessert in 60 minutes using only two burners and no electricity. Leading up to the national ProStart championships on May 6 through May 8, the team was tweaking their meal, where they will cook it yet again in front of national judges. In preparation, the students were evaluating each ingredient, each procedure in their menu: the lamb along with a pecan-crusted salmon appetizer Continued page 4 Murray High’s ProStart team is all smiles after competing at state, where they took first place and qualified for nationals. (Wendy Hildebrand/Murray High)

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