Poplarville High School
2008 Blue Ribbon School
Children First Act of 2009 Dashboard Report
WPHS Online
Click on the station icon you want to hear
Windows Media, Real Audio, or iTunes required.
Archive
-
May, 2010
-
April, 2010
-
March, 2010
-
February, 2010
-
January, 2010
-
December, 2009
-
November, 2009
-
October, 2009
-
September, 2009
-
August, 2009
-
July, 2009
-
June, 2009
-
May, 2009
-
April, 2009
-
March, 2009
-
February, 2009
-
January, 2009
-
December, 2008
-
November, 2008
-
October, 2008
-
September, 2008
-
August, 2008
-
May, 2008
-
April, 2008
-
March, 2008
-
February, 2008
-
January, 2008
-
December, 2007
-
November, 2007
-
October, 2007
-
September, 2007
-
August, 2007
-
July, 2007
-
May, 2007
-
April, 2007
-
March, 2007
-
February, 2007
-
January, 2007
-
December, 2006
-
November, 2006
-
October, 2006
-
September, 2006
-
August, 2006
-
July, 2006
-
June, 2006
-
May, 2006
-
April, 2006
-
March, 2006
-
February, 2006
-
January, 2006
-
December, 2005
-
November, 2005
-
October, 2005
-
September, 2005
-
August, 2005
-
June, 2005
|
Home
|
Culinary Students Make History |
|
|
|
|
Written by Administrator
|
|
Friday, 19 February 2010 |
 Local culinary students made history Tuesday Feb 9 th 2010 by attending the First Annual Mississippi Pro-Start Invitational. The Ms Hospitality Restaurant Association along with the National Restaurant Association held the competition in Jackson, Ms at the Old Capital Inn Ball room. Students from Poplarville High School Career Center Culinary Technology Classes competed along with 15 other culinary programs from across the state. Mississippi was commended for the largest ever first time state Pro-Start competition in the history of any state.
Poplarville Culinary II Class was represented in The Management Team competition by the following students: Kashondra Peters, Traci Laird, and Connieshia Pittman. These students designed a Restaurant Business Portfolio, gave a PowerPoint Presentation, and displayed a project board for the business. Loads of hard work was rewarded when they were presented third place for the competition. Each team member was awarded a scholarship check for $500.00.
Culinary teams were required to compete in a multitude of areas such as demonstrating to the judge’s four knife cuts, fabricating a chicken, and preparing a five course meal in 60 minutes. The Culinary I Chef team included - Coretta Fowler, Skylor Shamp, Annalea Manning, and Raven Pittman. On stand by for the team was Brandie Bria. This team presented an impressive meal that included an appetizer of Bacon Wrapped Shrimp, an entrée of Honey Pecan Crusted Chicken Breast, Garlic Mashed potatoes, and Sautéed Broccoli and Carrots. Dessert was Carmel Apple Bread Pudding. Judges stated that it was one of the best looking and correctly portioned plates presented at the competition.
The Culinary II Chef team included Philip Coward, David Olive, Chris Giddens, and Bobby Duval, was commended for their teamwork and organization skills along with scoring one of the highest scores on poultry fabrication. The meal they choose to cook was an appetizer-Garden Sweet Pepper Salad w/Red Wine Vinaigrette, an entrée- Golden Habanero Glazed Chicken Breast, Saffron Rice w/red peppers, and Glazed Carrots. Dessert was Lemon Filled Crepe Suzette. Judges also stated that this team had the best looking crepes in attendance.
The students who attended the competition learned lessons and tips from some of the greatest chefs in Mississippi and Louisiana. Mrs. Alexander stated, “I am proud to be represented by all the hard work these teams accomplished to get ready and perform at this competition”. Congratulations to all who participated, and thanks to the helpers (Nolan Pullens, Megan Riley, Samantha Pullens, and J.D. Herring) for a job well done.
|
|
|
