Cooking up success

Wilmot Union High School's ProStart team finished second in the Wisconsin Invitational last week. The team is comprised of junior alternate Mallory Os-trander, junior Madison Scott, senior Jessica Hemmi, senior Lauren Brendel and senior Morgan Dehn (Submitted/The Report).
Wilmot Union High School’s ProStart team finished second in the Wisconsin Invitational last week. The team is comprised of junior alternate Mallory Ostrander, junior Madison Scott, senior Jessica Hemmi, senior Lauren Brendel and senior Morgan Dehn (Submitted/The Report).

Wilmot culinary students take second at competition

By Jason Arndt
Staff Writer
[email protected]

Culinary students at Wilmot Union High School reaped the rewards after their second place finish at the Wisconsin ProStart Invitational last weekend.

ProStart, a nationwide two-year program, has 28 high schools in Wisconsin teaching the curriculum.

Students involved are seniors Lauren Brendel and Jessica Hemmi and Morgan Dehn, and juniors Madison Scott and Mallory Ostrander.

Brendel and Hemmi are the two returners from last year, when the team finished third.

“It was awesome, we put a lot of effort into this,” Brendel said. “It was really rewarding.”

Ostrander, the alternate, was the team’s coach.

Family and Consumer Science teacher Jenny Jacobson, who teaches the course at Wilmot, said students that take both her classes and pass two national exams can earn a Certificate of Achievement.

A certificate leads to more scholarship opportunities and articulation at several colleges and universities.

Hemmi, who plans on attending a culinary arts school, said ProStart builds a foundation for the future.

“It is what I love to do, and it is what I am good at,” Hemmi said.

Although the squad did not advance to the national competition, each team is faced with several challenges.

Teams consist of two to four students, with one possible alternate, that cook and prepare a meal in a timed competition.

Students are expected to conduct four specific knife cuts in 15 minutes, followed by an hour of creating an appetizer, entree and dessert without running water or electricity.

“We had a lot of components to each of our dishes, so it was about time management in getting it done correctly,” Brendel said.

Hemmi said the squad members finished their dishes with 15 seconds to spare.

“That is where our alternate comes into play, where they walk around and make sure everyone is on time,” Jacobson said.

The team’s efforts were possible through their sponsor, Grand Geneva Resort.

Grand Geneva allowed the team use of its facilities and provided all the food.

“We used elk, which is very expensive,” Jacobson said. “This is what is served at a restaurant, it would have cost $67. We are using quality ingredients.”

“We couldn’t do this without them. It is amazing that they provide the opportunity for us,” Jacobson added, noting the benefit is two-fold.

ProStart gives Grand Geneva an opportunity to groom future culinary art students.

“There has been many hours spent at the Grand Geneva,” Jacobson said. “We have a mentorship and they are our sponsor.”

All five students spent five hours per day for 13 days in a row at the resort leading up the competition.

“It is hours, not an hour and a half practice,” Jacobson said. “It is five to six hours or so and these girls are working their butts off.”

The team has contributed to other community events, including the Feb. 19 Taste of Burlington, with plans to pitch in at the April 8 and 9 Lake Geneva Wine Festival.

The five girls, along with sophomore Anthony Poco, are entering an Iron Chef-inspired competition April 9.

Hemmi said her experience with ProStart allowed her an opportunity blend in with the rest of the student body, when she transferred from Kenosha Tremper as a sophomore.

“I didn’t have anybody here, so my counselor put me in foods classes,” Hemmi said. “Since I already know what I am doing, he said I might like it.”


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