[Portland, OR] - In a record-breaking day, over 1000 people watched students from across Oregon demonstrate their culinary prowess at the Boyds Coffee Culinary Cup ProStart Student Championship at the Oregon Convention Center Saturday, April 8, 2006.

In “Iron Chef” fashion, the students prepared a gourmet meal -- including appetizer, entrée, vegetable, starch and dessert -- on two burners, within one hour under the watchful eye of celebrity judges. Each school had a separate team that also competed in a Knowledge Bowl that included a case-study test and a “Jeopardy!" style quiz. Over 200 students from 31 teams across Oregon took part in the entire event.

“It's a team effort all the way around,” said Dawn Tryon, Oregon’s Director of the ProStart program. It’s exciting to see the enthusiasm the students, teachers, mentors and parents share in supporting competing teams and ProStart program in general.”

The competitive spirit this year between the teams was fierce, as each sought to bring home a winning title and also have the opportunity to travel to Charlotte, NC to compete in Nationals in both the management and culinary contests. That evening, more than 500 students, family members, industry leaders and friends filed into the event’s awards banquet as the excitement mounted to find out which teams placed highest.

For the second year in a row--and after winning the national championship for this award--the Bend High School management team won first place in the Western Culinary Institute Hospitality Management Challenge, presented by Ray Colvin, Hospitality and Restaurant Management Department Chair. In a stunning ending, Bend High students came back to the stage to receive the coveted first place Culinary Cup award from Dick Boyd, co-CEO of Boyd Coffee Company, presenting sponsor. The teams will be heading to Charlotte, NC April 29-May 2, 2006.

Industry partners SYSCO, Pacific Seafood, Western Culinary Institute, Bon Appetit, Oregon Convention Center, Aramark, DWA Exposition Services, SimplexGrinnell, Patrick Lamb Band, Signature Events, Food Services of America, and Bargreen Ellingsen provided assistance in making the evening possible through their support.

BOYDS COFFEE CUP - CULINARY COMPETITION WINNERS:

• 1st place, Bend High School - traveling to Charlotte, NC for Nationals April 29-2 May
• 2nd place, Tillamook County Schools Hospitality Program
• 3rd place, Taft High School

MANAGEMENT CHAMPION WINNERS:

• 1st place, Bend High School - traveling to Charlotte, NC for Nationals April 29-2 May
• 2nd place, Willamette High School
• 3rd place, Sprague High School

Boyds Coffee Cup Choice Awards:

• BEST STARTER: Bend High School
• BEST ENTREE: Sam Barlow High School
• BEST DESSERT: McKay High School
• BEST USE OF NORTHWEST INGREDIENTS: Mountain View High School
• BEST PRESENTATION: North Salem High School

Western Culinary Institute Management Awards:

Best solution (4 winners in equal standing)

• Bend High School
• Westview High School
• Yoncalla High School
• Sprague High School

Most Professional (4 winners in equal standing)

• Bend High School
• Grants Pass High School
• Yoncalla High School
• David Douglas High School

Knowledge Bowl:

• 1st place, Bend High School
• 2nd place, Taft High School
• 3rd place, Yoncalla High School

Martha Humphreys of Willamette High School in Eugene, was named “Teacher of the Year” and will travel to Chicago, Illinois in May to be recognized at a national teacher luncheon.

Steve Morton of Morton’s Bistro in Salem received the “Mentor of the Year” award for his work with West Salem High School and the Salem-Keizer School District. Morton was given a new culinary knife set in recognition of his efforts.

Topping the excitement for Bend, Molly Ziegler of Bend High won the “Student of the Year” award, receiving a top-of-the-line cutlery set.

Event Sponsor Dick Boyd of Boyd Coffee Company said he enjoyed the enthusiasm of students, parents, teachers, mentors, and chefs affiliated with the program. “I spoke with parents after the awards banquet who were so proud of their kids,” he said. “This program touches the lives of students and gives them purpose. We are honored to be a part of giving back to the community in this way.” Boyd Coffee Company is also participating as a sponsor of the Washington ProStart Student Invitational as well as California’s event.

ProStart is a two-year curriculum designed to teach students the management skills needed for a career in the restaurant and foodservice industry. The students participate in paid internships where they are mentored by industry managers. The Championship is an integral part of the program, challenging students involved to showcase the skills and knowledge learned both in the classroom and on the job.

“ProStart is at a new level with more connections between the classroom and the industry than ever before,” said Tryon.” We are thrilled to see the future of the hospitality workforce getting stronger every day through work of these teachers and their students.”

To learn more about the ProStart Hospitality School-to-Career program, please visit the Foundation's web site at www.orefoundation.org or contact Dawn Tryon, Oregon State School To Career Director, at 503-682-4422 x 141 or dawn@orefoundation.org.

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