Description

Join us for a comprehensive ProStart Bootcamp, designed to enhance the skills and knowledge of culinary students, management students, and ProStart educators.

This intensive workshop will feature separate, targeted sessions tailored to each group, ensuring a deep dive into their specific areas of expertise.

• Culinary Students will engage in hands-on training, focusing on fundamental techniques, advanced culinary skills, and menu development. Under the guidance of experienced chefs, students will refine their abilities and prepare for success in the ProStart competition and beyond.
• What to Expect:
  • Whole Hog Fabrication – Participant groups (of 15) will work alongside professional chefs to break down one whole hog, learning essential butchery techniques, knife skills, and how to maximize cuts for different culinary applications.
  • Lunch – Students should bring a sack lunch to enjoy during the break; tastings will be provided to highlight key cuts and reinforce the skills practiced in the session.
• What to Bring:
  • Culinary Uniform – Students should arrive dressed in full culinary attire, including non-slip shoes.
  • Knife Roll – Each student should bring their own knife roll. (If a student does not have one, please let us know in advance so we can make accommodations.)
    

• ProStart Teachers will attend specialized sessions that explore effective teaching strategies, competition preparation, and classroom management. These workshops will also provide valuable resources and networking opportunities to help educators guide their students toward success in ProStart and their future careers.

This bootcamp is the perfect opportunity for students and teachers alike to enhance their skills, build confidence, and collaborate with peers across the state.

Don’t miss your chance to be part of this exciting and transformative experience!

Registration closes September 26th, 2025 at 5:00 PM

For questions, please contact Dr. Jai Girard at Jai@vrlta.org.