Taren Bean, Lacy Stevens, Carson Tatton and Collin Moynier look on as Chef Richard Heller and former Pro Start participant TJ Cook explain what they are looking for in a well cut carrot as they judge the knife portion of the Pro Sart competiton.
On Dec. 10 the Carbon High Pro Start group held a cooking competition to choose which team from Carbon would represent the school at this year's state competition in March.
Pro Start Advisor Daphne Stockdale said that this year the decision would be tougher that ever as the interest in the program has grown.
Each team has to excel in three areas; poultry fabrication, knife skills, and a cooking competition.
The cooking portion requires that the competitors prepare three courses; an appetizer, entree and a desert in under one hour. They may only use two burners on the stove and no electric appliances to assist them.
The competition was judged by Chef Richard Heller, Chef Ty Wells (Ty's Restaurant) and former Pro-Start competitor TJ Cook.
The winners of the competition that qualified to compete at the state level were Collin Moynier-team captain, Carson Tatton, Lacy Stevens, Merlinda Molinar, Max Misner and Cherokee Sartori. Four of these individuals will go as the team and two will attend as alternates. The decision on who will go as what has not been determined yet. The Carbon High team will face 35 other squads in March. Last year Provo High School won and went on to place third in the nation.