Brazosport ISD culinary students showcased their talent, creativity, and professionalism at the Texas ProStart Invitational, one of the largest culinary and restaurant management competitions in the nation. Developed by the National Restaurant Association, ProStart gives students real-world experience in culinary arts and restaurant management while building teamwork, leadership, and problem-solving skills. The students earned top honors and industry recognition among nearly 1,000 participants.

This year, Brazosport ISD was represented by both a Culinary Team and a Restaurant Management Team, in addition to several individual competitors. The Culinary Team, made up of Emiliano Nieto, Jordin Petteway, Dacia Gonzalez, Finn Walton, and Ashley Alejos-Lopez, was challenged to prepare a three-course meal in just one hour using only two butane burners. The team executed a Bayou Shrimp Pone, Cast Iron Pork Chop, and Café au Lait Cruller, finishing with just one minute to spare. Judges commended the team for their strong communication, teamwork, and attention to safety and sanitation throughout the competition.

In the Restaurant Management competition, Elizabeth Hastings and Audrey Washington developed an original restaurant concept called “Salt + Olive,” featuring Mediterranean cuisine. The team presented their concept—including menu development, operations, and marketing strategies—to multiple panels of industry professionals, earning positive feedback for their creativity and professionalism.

Brazosport ISD students also excelled in individual events, earning multiple first-place honors:

• Deana Amiri received a perfect score to earn 1st place in the Cold Plating Challenge with her Persian-inspired dish, Zeytoon Parvardeh, a modern take on a traditional olive mélange served with labneh. She was the only competitor at the event to achieve a perfect score and was awarded a $500 scholarship, a professional chef knife, and will be featured in an upcoming Texas Restaurant Association publication.
• Yakeline Alejos earned 1st place in Menu Design and Presentation with a menu inspired by her Guatemalan heritage, blending family traditions with an elevated modern culinary perspective. Yakeline was awarded a $500 scholarship and a professional chef knife.
• Daniela Cantu earned top honors in the Designing a Balanced Menu competition, drawing inspiration from her Northern Mexican roots in Nuevo León. Her concept highlighted traditional flavors while incorporating modern techniques and a focus on balanced nutrition.
• Elijah Findley earned top honors with his Knife Skills by demonstrating advanced technical ability under strict time constraints, completing setup, preparation, and sanitation within just 30 minutes.

In addition to her role on the Culinary Team, Dacia Gonzalez was awarded the event’s grand prize drawing, two round-trip airline tickets anywhere in the United States after completing a series of college and career exploration activities during the competition.

“We are incredibly proud of our students and the dedication they demonstrated throughout this competition,” said culinary teacher Vanessa Richardson. “It is exciting to see their growth, and our returning students are already motivated and looking forward to competing again next year.”

“Every competitor showed not only impressive skill, but passion and determination to succeed in their events. They dedicated countless hours to attending practices after school, developed well-balanced menus, and consistently upheld the highest standards of safety and sanitation. Even under pressure, they carried themselves with grace and composure. Their hard work and commitment did not go unnoticed, earning praise from chefs and judges.” said culinary teacher Paul Lewis.

Final team standings are still pending, but the accomplishments from this year’s event highlight the strength of the district’s culinary program and the bright future ahead for these students.