As the National ProStart Invitationals approach, students in the Advanced Studies Culinary program are preparing to present their restaurant concepts on a national stage.

The competition brings together top high school students from across the country to compete in culinary and restaurant management events, challenging them to demonstrate skills in business planning, teamwork, and presentation.

The school’s team qualified for nationals through the state competition, where their project was evaluated on its overall concept, feasibility, and potential for real-world investment.

“It’s been a lot of memorization,” senior Addison Marsh said. “We’ve been practicing our pitches over and over again with each other and helping each other figure out what needs to be changed.”

This year’s team will present “Kat’s Garden,” a concept centered around growing ingredients on-site and incorporating them directly into the menu as part of a sustainable and innovative dining experience.

“This year’s team has a restaurant concept where they have a garden integrated into their restaurant, so they are growing a lot of their produce on site, as well as partnering with gardens in the California area,” Chef Kimberly Bakke said. “It’s a pretty rare concept.”

Preparation has mainly centered on improving how the team presents their concept to judges, as teams can build confidence and manage pressure through repeated practice.

“We’ve been focusing on our presentation skills, making sure we sound personable and make our concept as interesting as possible for the judges,” Marsh said. “Being well-practiced and confident in our topics really eases the pressure. It makes us less nervous going into the competition.” 

For the team, representing their school at a national level carries meaning beyond the competition itself.

“I think it’s cool that we get to represent SWCTA for the second year in a row,” senior Katilyn Swain said. “It feels exciting to be part of something that big again.”

Despite the pressure of nationals, confidence remains in the team’s abilities going forward.

“No matter what happens, I’m proud of how far they’ve come and what they’ve built,” Bakke said. “They’re walking into nationals already successful because of the growth they’ve shown all year.”