Teen chefs from Glenrock High School in Wyoming will be headed to the National ProStart Invitationals next month and they’ll be traveling in good company: together with teens on the school’s restaurant management team. Both groups captured first place recently at the Wyoming ProStart Finals. The Wyoming winners plan to combine their talents in a foodie fundraiser to help send kids from the small community near Casper to the national finals in Baltimore.
On the menu, the winning meal of blackened buffalo, pan-seared duck, herbed polenta and curry fried brussels sprouts. Dessert is raspberry mousse with raspberry “caviar” in handmade white- and dark-chocolate teacups. It’s fancy fare made extra special considering the teens’ workspace. No state-of-the-art kitchen here. The teens cook on plastic tables in the school’s sewing room.
Glenrock, Wyo., student chef Kori Taylor spoons molecular-made raspberry caviar on top of her raspberry mousse-filled chocolate cup, the dessert on Glenrock High School's National ProStart Competition menu. (Photo by DAN CEPEDA, Casper Star-Tribune)
