On your mark, set … Cook!

MOSES LAKE — Moses Lake High School culinary students are about to learn if the way to a judge’s heart is through the stomach.

The students are competing against other students statewide Sunday in the 2009 Boyd Coffee ProStart Invitational.

Under the guidance of coaches Susan Moberg and Catherine McPherson, students will demonstrate their skills in restaurant management and food preparation.

“These students are the future of this industry in Washington state,” stated Washington Restaurant Association CEO and President Anthony Anton. “Seeing their skills in action and watching their expertise take shape is truly gratifying.”

Moses Lake High School ?students are preparing an appetizer of sautéed sea scallops topped with a citrus glaze and Granny Smith apple salsa. The scallops are served on a bed of cucumber with seasoned sprouts.

The main dish is seared duck breast topped with apple cider and a cherry reduction sauce. The duck is served with Cougar Gold mashed potatoes and red and gold steamed beets.

For dessert, students are serving judges a Huckleberry parfait on top of frozen chocolate ganache, alongside Huckleberry compote.

All of the food is prepared using two Bunsen burners.

Senior Kayla Scott is not only the sole returning competitor in hot foods from Moses Lake High School, she was also nominated for ProStart Student of the Year.

Scott, who is team captain, will learn at the competition if she won the title.

She said the inexperience of the team will be a challenge this year.

“We’ve gotten hold of it, and I think we’ve got a really good team this year,” she said.

The team works well together, which is one of its strengths, Scott noted.

Junior T.J. Pryor said he wasn’t worried about the competition, although he was a little stressed. Practice is intense, Pryor said.

“It’s long. It’s exhausting, so I take vitamins, you know, anything to keep me alive and going,” he said.

Senior Taylor Burton expressed strong belief in the team’s ability to excel.

“I’m pretty confident. I think that we have a really good shot at winning,” Burton said.

While some students prepare to compete in hot foods, other students are preparing to compete in restaurant operations. The restaurant operations category tests students’ knowledge through a case study and “Jeopardy” style competition.

The students practice by answering questions and solving a realistic scenario of restaurant mishaps.

Students’ answers, for the case study portion of the competition, landed them first place in the state last year.

McPherson said the culinary team hopes to win this year in both sections of restaurant operations.

“I’m pretty confident,” she said. “We have a really good team this year.”

The students are able to problem solve and are articulate in their presentation, McPherson said.

“I think that’s improved over years past,” she said.

The students also remember the answers to questions well, she added.

Junior Taytum Fuller said the case study scenario is judged in six categories.

One practice scenario the students worked through followed the drama of a busy cafe. A guest is seen filling her purse with buffet items. Another guest’s credit card is declined, and he starts to make a scene. The next day, it is discovered a banquet room is three tables short for a chamber of commerce event.

To make matters worse, restaurant staff ordered 30 less portions of filet mignon than the mayor requested. While the room is being reorganized, the mayor collapses.

McPherson said at competition, the students can read the body language of the judges to determine whether they hit the right points in their answers, and if they provided an answer unique from other teams.

She said the practice competition seemed to help the new team members.

Two judges provided feedback to the students.

“They had a lot of insight, so it was really, really helpful,” Fuller added.