CRA - High school students to compete in Boyds Coffee Culinary Cup this weekend

High school students to compete in Boyds Coffee Culinary Cup this weekend

(SACRAMENTO, March 4, 2010)

WHAT:: Nearly 100 high school students from across the state will compete in the eighth annual California ProStart Competition, or Boyds Coffee Culinary Cup, for scholarships, prizes and to advance to the National ProStart Invitation in Overland, Kansas next month.
WHEN:: Saturday and Sunday
WHERE:: Le Cordon Bleu College of Culinary Arts, 2450 Del Paso Road, Sacramento
WHY:: The exciting event brings together talented high school students from ProStart programs across California who are the future of the restaurant and foodservice industry. The competition is separated into two categories, a culinary competition and a management competition. The event also will include a Leadership Symposium consisting of seven seminars. All events are open to the public.

Best photo opportunities to capture students:

8:45 a.m. to 9:30 a.m. – poultry fabrication
11:15 a.m. to 3 p.m. – Culinary Competition, students will have just 60 minutes and two butane burners to prepare a three-course menu
3:30 to 4:30 p.m. – awards ceremony

1 to 2 p.m. Saturday: How meat takes cuisine to the next level, led by John Paul Khoury of Preferred Meats Inc.
2 to 3 p.m. Saturday: Construct a chocolate box, led by Chef Hervé Chabert of Le Cordon Bleu, Ottawa Culinary Arts Institute
10 to 10:45 a.m. Sunday: Molecular gastronomy, led by Toussaint Potter of the International Culinary Program and John Britto of the Art Institute of California, Sacramento
11 to 11:45 a.m. Sunday: Sausage making, led by Scott Rudolph of the Collins College of Hospitality Management
12:30 to 1:15 p.m. Sunday: Perfect chocolate truffles led by Megan Bailey of Le Cordon Bleu College of Culinary Arts, Sacramento
1:30 to 2:15 p.m. Sunday: ServPoints and guest satisfaction measurement, led by William H. Bender of W.H. Bender and Associates
2:30 to 3:15 p.m. Sunday: The Culinary Why – Flavor, led by Jerry Chesser of the Collins College of Hospitality Management