"It showed that to cook you need to work as a group and get stuff done and let everyone know whats going on and that is something I can carry throughout my professional Career."
By Destiny Reicher
The Pioneer Culinary Art students take on a Pro Start at the Wichita Marriott where they prepared a three course meal in 60 minutes.
" It was difficult for everyone, with all the snow days and sickness going around it was difficult for teams to find the time to organize," said Katie Henning, FACS teacher
The students are under a lot of pressure when they go into this competition and the stress and hard work is not ignored.
"Confidence. I don't think I could personally handle something like this," said Henning. "This is a lot of pressure on them and they have something they can put on their resume that says they did something very incredibly hard."
"That sometimes people are very critical and its annoying but it helps in the end," said Alaniz. "There was always someone in my way."
Isela laughs in agreement
In the end cooking in a team on a time limit is not only stressful and hard work but you definitely get out what you put in.
"It showed that to cook you need to work as a group and get stuff done and let everyone know whats going on and that is something I can carry throughout my professional career," said Elizabeth Dill.
West High Is proud of every single one of you! Thank your for representing us the best you know how!
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