​The Nevada ProStart Student Invitational took place at the Las Vegas Sysco facility on March 1, 2025, bringing together talented high school culinary and management students from across the state to showcase their skills in a competitive environment. This exciting event featured culinary, restaurant management, cake decorating and mocktail challenges, where students demonstrated their expertise in cooking, presentation, and team coordination. Industry professionals served as judges, offering valuable feedback and mentorship to the students. The invitational not only highlighted the students' culinary talents but also provided an opportunity to network with industry leaders, giving them a glimpse into future careers in the culinary arts.
Results:
Culinary – students prepare a 3-course meal using 2 butane burners in a 60-min timeframe.
First Place – AACT Flo Solis, Tayla Holland, Laisha Sanchez (MGR), Dylan Highline, Kai Browning
Second Place – Rancho Rancho - Ashton Osbahr, Danni Nelson, Molly Mayorga, Jose Mejia
Third Place – Rancho Green - Anna Toro, Prinz Villagracia, Diego Bravo, Bryan Rondan, Juan Garcia 
 
Management – students create a restaurant prospectus and present on all areas including, concept, operations, marketing, menu, facility layout and design and answer a series of critical thinking questions.
First Place – SWCTA Arte al Mare - Amaia Frank, Quinn Loughton, Delaney Knight, Flor Bordinhon
Second Place – AACT - Noah Musni, Reya Vidal, Johnny Paul, Abigail Rodriguez
Third Place – SWCTA Flight 48 - Zarah Abarico, Aryana Boyd
 
Buttercream Cake Decorating – students used buttercream frosting to decorate a cake in the theme of “School Spirit.”
First Place – Brianna Sagastume from Rancho High School
Second Place – Jaden Manuel from SWCTA
Third Place – Kaylee Martin from AACT
 
Mocktail – Sponsored by PepsiCo and Monin, students create a non-alcoholic beverage using at least one Pepsi product and Monin syrups.
First Place – Nadea Atkins Dowd from SWCTA

Our state invitational was hosted by UNLV on March 4.  There were 10 schools/70 students from across the state competing in this year's competition. ​The top team in each category will compete at the National ProStart Student Invitational in Washington D.C. May 2-4.  

Congratulations to our Winners:
Edible Centerpiece - First Place - Jovanni Corrilo, Cheyenne High School

Tiered Cake Design - First Place - Yaribeth Arzola, Cheyenne High School

Buttercream Cake Design - 
First Place - Yamileth Pina, Southwest Career and Technical Academy

Second Place - Mary Goldwater, Douglas High School

Third Place - Aiko Ruelan, Carson High School

Management 
First Place - Academy of Arts, Careers and Technology (Hannah Figurski-Weeks, Kyle Moyer, Rylee Schoenbachler, Laisha Sanchez)

Second Place - McQueen High School (Reese Hewlett, Savannah Seanor, Jaelyn Spilman-Stone, Paul Culbert)

Third Place - Southwest Career and Technical Academy, Team Diamond (Xavier Garcia, Brian Le)

Culinary
First Place - Academy of Arts, Careers and Technology (Noah Musni, Dylan Highline, Kaya Banuelos, Kaylee Martin, Riley Marshall De La Mora)

Second Place - McQueen High School, Team Blue (Evan Ulm, Matias Gamero-Zapata, Luke Dangel, Shealynn Murphy)

Third Place - Centennial High School (Gemma Dettry, Lashari Patterson-Davis, Zoe Weeks, McKena Beverley, Maybry Robinson)
​

Newport Meat Company sponsored a Certified Angus Beef Meat Lab. Meat Scientist, Carson Rogers, PhD fabricated a whole beef carcass and discussed the decisions a butcher must make when meeting the supply and demand of their clients and how to break down each primal of the cow into various cuts used in industry.

ProStart teachers had the opportunity to meet with Chef Gary LaMorte and tour the Raiders training facility kitchen.  They learned about the intense focus on player nutrition for health and performance, how to prevent food fatigue, and the overall function of the kitchen and dining room.  ​