SWWC Culinary Arts Students Take Gold at State, Move on to National Compeition

 03/24/2017 - 17:03
The first place (Gold) Michigan Restaurant Association Prostart Culinary Team from the SWWC at Saline includes Austin Hannah, Kiersten Garrett, Madison Robison, Lauren Wilson and Kelly Zielinski. They will compete in April in South Carolina to represent the State of Michigan.

Students from the South and West Consortium at Saline High School Earned a First Place Gold Medal at the Michigan Restaurant Association’s ProStart competition in Frankenmuth, MI on March 13, 2017. The ProStart annual competition showcases the best of the best of high school culinary students. These students will go on to compete at the MRA’s national competition in South Carolina this April. First Place students included: Kiersten Garrett, Austin Hannah, Madeline Robison, Lauren Wilson and Kelly Zielinski. SWWC @ Saline High School’s culinary team also earned a Third Place Bronze medal in the nutrition competition, students included; Kiersten Garrett, Jacob Keller, Madeline Robison, Lauren Wilson and Kelly Zielinski.

3rd place culinary.jpg

A tremendous amount of energy, focus and dedication is required and necessary to win at these competitions. Recognition is in order for the parents, mentor (Curtis Stevens – a Saline High School culinary alumni), Technician (Chef Polly Brown) and instructor (Chef Sam Musto) who lead the teams to victory. Judges throughout the state of Michigan from leading restaurants and foodservice operations contributed in making to the betterment of these students.

Chef Sam Musto has been teaching culinary arts at Saline High School for the past ten years. He has been teaching at Schoolcraft College for over 20 years.  He continues to teach at Schoolcraft and is among the factuality teaching in the Bachelors of Science program in Nutrition.Chef Musto was named Chef Educator or the year by the Michigan Restaurant Association  and advisor of the year by SkillsUSA Michigan.

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Comments

David Rhoads's picture

Congratulations to these young people for their accomplishments and my thanks to Chef Musto for his guidance and leadership.