Moses Lake cooking students compete in state

MOSES LAKE — On the menu is beef tenderloin, duck salad and chocolate fritters with cherry mousse.

The gourmet meal is prepared with just two butane burners.

Four Moses Lake High School culinary arts students are participating in a state ProStart Invitational competition Friday and Saturday through the Washington Restaurant Association.

"Nervous, I feel nervous," sophomore Kayla Scott said.

Chris Rimbey, KayCee Coker, Hillary Lublin and Scott are competing with nearly 200 other students in the contest at South Seattle Community College. They are spending hours after school practicing for the timed event.

"We've already made reservations for the winning dinner," joked Rimbey.

Teacher Susan Moberg said with the exception of the duck, which was donated from California, all of the ingredients used to prepare the dishes came from Eastern Washington. Courses include a duck, apple, radish salad with wasabi mayonnaise, beef tenderloin with wilted baby spinach and organic potatoes, and chocolate fritters with cherry mousse and a bubble-sugar garnish.

The students are judged on teamwork, safety, sanitation, taste and presentation.

Washington Restaurant Association Director of Communications Camille St. Onge said the students competing from 29 high schools must cook a three-course meal in less than 60 minutes without conventional equipment. Winners go to nationals and could win thousands in scholarships, Onge said.

"The passion and dedication of these students is impressive," said Anthony Anton, president and CEO of the Washington Restaurant Association. "The ProStart Invitational allows them to showcase just how driven they are, by displaying their culinary skills and industry proficiency in front of top industry chefs. These students are the future of our industry. This is their chance to shine in front of potential employers."

Lublin and Coker said they plan to open a restaurant together after graduation.