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Connecticut and Michigan Teams Win National ProStart Competitions 

High school teams from Plymouth Canton Educational Park in Canton, Mich., and Wilbur Cross High School in New Haven, Conn., were the winners of the Culinary Competition and the Management Competition at the 2023 National ProStart Invitational.

In addition to recognizing these school teams, the National ProStart Invitational recognized Chef Patrick Phelan from St. Charles Parish Public Schools’ Satellite Center in Luling, La., as the program’s 2023 James H. Maynard Teacher of the Year. The award is part of the annual Educator of Excellence award program, which recognizes the country’s top ProStart educators who demonstrate classroom excellence and an unparalleled commitment to helping their students make the most of the program’s opportunities.  

vcsPRAsset 3514934 73240 79d65c42 0c8a 4193 a90d 2701fdf23fc2 0Plymouth Canton Educational Park in Canton, Mich. was awarded the 2023 National ProStart Invitational culinary title.

Following are the top five teams from the 2023 National ProStart Invitational Culinary Competition: 

1. Plymouth Canton Educational Park – Canton, Mich. 

2. Caesar Rodney High School – Camden, Del. 

3. Newport High School – Bellevue, Wash. 

4. Anderson Career & Technology Center – Williamston, S.C. 

5. Broadmoor Bistro @ The Center for Academic Achievement – Overland Park, Kans.  

Following are the top five teams from the 2023 National ProStart Invitational Management Competition: 

1. Wilbur Cross High School – New Haven, Conn. 

2. Ben Barber Innovation Academy – Mansfield, Texas  

3. San Dimas High School – San Dimas, Calif.  

4. Andover Central High School – Andover, Kans.  

5. Chalmette High School – Chalmette, La.  

The National ProStart Invitational is a competition between culinary and restaurant management students from across the country. The event featured more than 90 student teams representing 46 different states. All students competing in the 2023 National ProStart Invitational earned their place by winning their state-level ProStart Invitational competitions.  

Students on the culinary teams had 60 minutes to prepare a three course, fine dining menu, using only two butane burners and no running water. The management teams persuaded a panel of judges that their innovative restaurant business pitches had the chops to succeed in the real world.