2017 ProStart Trip to Nationals
Follow Team Oregon through their preparations and experience at the National ProStart Invitational!
Help Oregon's Team Get to Nationals!
We are raising money to support Oregon’s ProStart State Champions
, McMinnville High School, fund their trip to the National ProStart Invitational
in Charleston, SC, April 28-30, 2017 (Get a feel for the action here
We appreciate donations of all sizes, and remember they are tax deductible. Major sponsors ($2000+) will receive special recognition throughout the year. All donors will be listed on this page.
Airfare, luggage costs (there is so much culinary equipment to take!) and ground transportation fees for the eight members of Team Oregon are steep, so we are seeking all or part of the $800 we need per person ($6,400 total).
The headquarters hotel where teams are required to stay will cost $465 per person ($3,720 total) for the four night trip.
Meals are covered by the national organization for only two of the four days that we travel, and so we are seeking to create an ‘allowance’ for each team member’s needs.
Congratulations to McMinnville High School
winners of the 2017 ProStart® Culinary Championships
! Oregon ProStart®
culinary students from 14 high schools across the state competed in the event, tasked with creating a three-course gourmet meal using only two butane burners, without electricity or running water.
McMinnville students won a share of $160,000 in academic scholarships and earned a spot to compete in the National ProStart Invitational
McMinnville High School’s team included teacher Krista Carpino; mentors Norma Buchholz and Todd Wieweck; and students Devin Baldwin, Kaylyn Clevenger, Hanna Eby, Luis Garibaldo, Karissa Olsen. Their three-course meal was a mouthwatering creation featuring Dungeness Crab Miso Custard, Thai Shrimp Cakes, and Bittersweet Truffle Torte
For more information on how you can participate as a volunteer or support this program in other ways, contact Wendy Popkin, executive director, ORLA Education Foundation, at 503.682.4422.