Hopkins students compete in culinary competition

Hopkins High School was one of 14 schools across the state to compete in the ProStart Culinary competition on March 9 at Sysco headquarters. They finished in fourth place.
March 16, 2017

Hopkins High School was one of 14 schools across the state to compete in the ProStart Culinary competition on March 9 at Sysco headquarters. In a competition that is reminiscent of a cooking show, Hopkins students demonstrated their professionalism and culinary skills as they worked with well-known chefs from Minneapolis and St. Paul. The students worked under pressure to make three menu items – a starter, an entrée and a dessert. Facing tough competition, they finished in fourth place just two points away from the other winners. 

The menu is provided below:

Hopkins High School Menu

Starter
Shiso Wrapped Poached Salmon,
Ginger Garlic Aioli with an Asian Greens Salad
$10.00

Entree
Spiced Lamb Tenderloin, Purple Rice,
with glazed Carrots and Mushroom, in Green Curry
$21.00

Dessert
Binignit
A stew of coconut milk , with a variety of exotic fruits,
black Tapioca pearls, topped with Coconut flakes,
and caramelized Plantain
$7.50

The following students were on the Hopkins team: Tylan Beasley--captain, Jazzy Bridges, Llana Rojas, Samira Abdi, Jorge Pina-Jaime- team manager.

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