CHS Culinary Awarded Judges’ Choice

CHS Culinary Students Awarded Judges’ Choice for best Entrée - Karin Knight, Ja’rel Felix, Dennis Hugle, August Alexander, and ProStart Instructor Elena Hodges.

Chalmette High School culinary students competed against 22 other high schools at the Louisiana ProStart Student Invitational in New Orleans, a culinary competition.

The four students who competed were Karin Knight, Ja’rel Felix, Dennis Hugle, and August Alexander and were supported by their mentor chef Anastasia Joyner from Nunez Community College and CHS ProStart instructor and coach Elena Hodges.

The team participated in the Culinary Competition and was judged on knife skills and a three-course gourmet menu that was prepared in only 60 minutes.

The team’s menu centered around the theme of Road Trip: From NOLA to Disney and consisted of Cajun Crawfish Roll for the first course, Georgia Peach and Boudon Smothered Pork Chops for the entree, and for dessert a Vanilla Bean Panna Cotta.

Hodges, a product of St. Bernard Parish Schools and a Nunez graduate, is completing her first year with the program. She said being recognized at such a prestigious state-wide competition was one of her proudest moments yet.

“The students handled themselves with such professionalism and maturity – all of our hard work paid off!”

ProStart is one of the many Career and Technical Education Courses offered at Chalmette High School preparing students for a career in the culinary arts. Following completion of the program, students can receive their certification in Serve Safe, ProStart I, and ProStart II.

Hodges said that all four of the students who competed will be extending their culinary education at Nicholls State University upon graduation.

“Many of our students have expressed an interest in either attending a college or starting their career following this course. And after this competition, I am confident that many of them have the skills necessary to be successful.”

For more info about the ProStart program visit www.sbpsb.org/chs.