FHS Competition Cooking

Here at Farmington High School there are tons of new extracurricular activities that have joined this year of “Forever the first, forever the phoenix”. Among these clubs and organizations, is Prostart. Prostart was not a class at any of the major schools that flooded into Farmington such as Davis, and Viewmont. However, Farmington is very lucky to have it. As any normal class, Prostart consists of about 23 students, just accompanying these students is a passion to learn how to cook.

From the beginning, these students immediately starting learning to make several dishes including soups, salads, and breads. Just about three weeks into the school year they began their restaurant life. This team of students have a now fully functional and highly organized kitchen where they provide catering and an A-day restaurant called “The Flame” for administration and parents here at FHS that they can visit during lunches for a hot, fresh meal.

Among this class full of beginning cooks, five students stand out just a little more. These five are on this year’s prostart team. The Prostart team practices weekly to prepare for upcoming competitions. They must budget and come up with a delicate yet impressive menu surrounding a theme good enough for Region and State competitions. Joining this team at first must have been a little daunting, given what these students must accomplish, yet they continue to smile at the work.

“I joined Prostart cause i’ve always liked cooking and i’ve been in a cooking class in school since 7th grade.” Junior Prostart member, Dylan Huberty,  said.

Recently these students were able to test for a three year managing license from ServSafe, which accompanies them with the same experience and training as a manager of a full time restaurant. And after weeks of studying and a 7-hour training, they passed! Now prepping weekly for comps, they are exploring new recipes such as Agave crusted Salmon, cream puffs, and other elegant plates in order to choose a menu for competitions. In these, they are given one hour to complete a three course meal with exactness and without running water or electric appliances to impress this season’s judges. If lucky, they will move onto State.

“I got excited hearing about the competitive nature this team presented and I can’t wait for competitions to start in February,” another Prostart student said.

Farmington is hopeful these students can leave these with good scores and even more experience.