The Rockwall ISD Culinary Arts team was recently announced at the state champion for the fourth year in a row and the Restaurant Entrepreneurship/Management team place second.
After two regional qualifying events to earn the opportunity to compete in the state final the competitions had to be cancelled due to Covid-19, but the Texas Restaurant Association Education Foundation wanted to reward students for their hard work.
“Winning the championship again feels great! It has been a whirlwind and a lot of hard work,” said Maddie Demien, the captain of the team and Rockwall HS graduating senior. “I’m so grateful for the scholarships and for the opportunity to have represented Rockwall the past two years at this high level.”
Scores from both regional competitions were calculated and the top three teams overall were announced in both categories in the live video awards ceremony in April. Students earned scholarships as well.
The culinary team consists of:
Maddie Demien – RHS, Senior
Ramsey Andersen – RHS, Senior
Layton Ray – RHHS, Senior
Anna Keener, RHS Senior
David Raglin, RHS Junior
The restaurant team consists of:
Tenzin Kalsang – RHHS Senior
Michael Helsel- RHHS Senior
Spencer Cross – RHHS Senior
Culinary Arts 1st place team members received the below scholarships
Culinary Institute of America – 1st $2,000.00
Johnson & Wales University – 1st $1,000.00
Culinary Institute of Virginia – 1st $8,000.00
Auguste Escoffier School of Culinary Arts – 1st $5,000.00
Additionally, the National ProStart Program is offering a $1,500 scholarship to each of our seniors and a $150.00 gift card.
Restaurant Entrepreneurship 2nd place team members received the below scholarships
Culinary Institute of America –$1,500.00
Johnson & Wales University – $750.00
Culinary Institute of Virginia – $6,000.00
Auguste Escoffier School of Culinary Arts – $3,000.00
The Restaurant Entrepreneurship/Management team created an American BBQ and Asian cuisine fusion restaurant concept called “Smokepoint,” and had to present live to judges as well as create a business plan.
The culinary arts team created two, identical three-course meals with only two burners and within a 60-minute time frame.
The teams are coached by Chef Cody Hayes, Chef Mason Estrada and Chef Chris Rivera.