By Mike Finney

CAMDEN — One could assume that winning a cooking competition comes down to one thing — the overall taste of the food.

However, a culinary arts team from Caesar Rodney High School showed that there is much more involved by coming away with a top prize in the 2024 National ProStart Invitational, hosted in Baltimore on April 26-28 by the National Restaurant Association Educational Foundation.

The Rider students not only had to manage the clock but prepare, plate and present a three-course meal — without access to electricity or running water and using just two butane burners.

They were assessed by judges on several factors, including food safety and sanitation, cost, preparation and presentation.

The Caesar Rodney group responded well to the pressure and topped teams from 48 states during the weekend-long showdown, which included more than 400 students and a roster of top restaurant and food service industry judges.

Riki Senn, the CR students’ culinary arts instructor, is extremely proud of the poise and teamwork her students displayed. The school’s team also captured the championship in 2022 and earned second place last year.

“The day we returned from nationals, we had a police escort into the school, and the entire school was standing out front, cheering and clapping and waving,” she said. “They click as a group, and when you work in a kitchen, you need that because you’re working in this little, small space — it’s almost like dancing. If I move this way, you need to move that way.

“They have practiced together enough, and we know each other enough that they’ve really become more like family.”

The championship team consisted of seniors Melia Stamper and Carys Raber, juniors Ralph Figueroa and Zoe Rowe, and sophomore Shannon Powell.

They logged more than 300 hours of practice during the 2023-24 school year.

For their win, each received a $7,000 scholarship from the foundation, plus additional awards for those who will matriculate to postsecondary culinary and hospitality programs.

Tom Hannum, who has served as a chef at the Wilmington establishments Buckley’s Tavern and Goober’s Diner, was also a coach/mentor with the team.

The winning meal included three menu-ready recipes — hand-rolled pork dumplings ($12), pepper-crusted steak Diane ($45) and a lemon meringue tart ($15).

Judges also reviewed the participants’ cooking instructions, culinary techniques and menu cost analyses.

Ms. Senn explained the process: “It’s a five-person team. One person is the manager, and that person is not allowed to cook, and they are on the outside of a 10-foot square. They basically manage time.

“It’s a 60-minute competition. (The manager says,) ‘At 59 minutes and 32 seconds, you should be doing this right now.’ … She’s got it all on the timesheet. Then, we have one person on appetizer, one person on entrée, one person on dessert and one person that does swing because there’s so many components on each plate. So, they’re doing all the little garnishes and all that other stuff that comes into play.”

Ms. Stamper was at the epicenter since she was preparing the entrée.

“It was pepper-crusted steak with steak tartare,” she said. “It’s so hard because, not only am I focused on doing entrée stuff, but whenever they need something from the flattop (cooker), I have to take it from them and put it on there and get it back to them. There’s so much back-and-forth.”

She also tipped her hat to Ms. Senn and Mr. Hannum for all their guidance throughout the year.

“They’re amazing. They are so supporting,” said Ms. Stamper. “They are literally a family. Their skills and the things they taught us (are) just amazing.”

Caesar Rodney has built quite a legacy among Delaware schools, capturing the state culinary title five years running, the longest winning streak for that award in history.

Meanwhile, the management team from Odessa High School won the state management title this year and also advanced to the invitational in Baltimore.

For Ms. Raber, who had taken a year off from the Riders’ team, returning for her senior year was a success.

“It’s definitely nostalgic because we did it two years ago when I was on the team,” she said. “I was a sophomore then, and I took a year off, and I came back this year, and it’s really rewarding to make it again and have that same kind of result.

“It was very different this year, especially with the dynamics of the group. This year, I had a bigger role in the organization and development of the course that I did, which was dessert.”

For all the team’s members, not only was the national competition a chance to display their skills, but they brought lifetime memories back home.

“It is definitely impressive,” Ms. Stamper said. “Everything about it is amazing. I think the biggest part would just be the people I spent my trip with. The team was absolutely amazing. We took so many pictures and made so many memories together.”

ProStart reaches 22 Delaware schools

The annual invitational is the capstone event for ProStart, the National Restaurant Association Educational Foundation’s nationwide program that has equipped more than 1 million high school students with career-ready culinary and restaurant management skills.

Presently, it reaches nearly 165,000 students at almost 1,850 schools, including over 3,600 individuals in 22 public high schools and two correctional facilities in the First State.

Carrie Leishman, president and CEO of the Delaware Restaurant Association and Foundation, a ProStart supporter, said she is impressed at the teamwork displayed by Caesar Rodney’s students.

“It was awe-inspiring to see our Delaware students compete among a landscape of the best high school culinary talent nationwide,” she said. “Caesar Rodney’s creativity, grit, attention to detail and professionalism showcased what was necessary to win a national championship, and the spotlight on leadership attainment goes way beyond the kitchen.”

For Ms. Senn, the championship marked the end of a long, satisfying road for her aspiring chefs.

“It’s an amazing experience to go to nationals even once, so going for our third time was truly special,” she said. “Watching the team grow into a family is deeply gratifying and validates the hours of blood, sweat and tears required to become champions.”

Staff writer Mike Finney can be reached at 302-741-8230 or mfinney@iniusa.org.
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