Lincoln Public Schools students cooked full-course educational meals this winter by using the ingredients of hard work and perseverance at a state contest.
Culinary arts teams from North Star and Southwest tossed together successful results at the Nebraska ProStart Culinary Competition. Squads from across Nebraska traveled to The Career Academy to take part in an event that combined organization, creativity and cooking skills. North Star competed at the state contest for the first time in more than five years, and Southwest students returned to campus with a second-place trophy.
Michael Kosalka coordinates the Nebraska ProStart program and is an advisor to the Nebraska Hospitality Association.
“Yes, they gain great culinary knowledge and know how to create great food, but they learn so much more,” Kosalka said. “They learn team building and teamwork skills, they learn how to think fast on their feet, they become better thinkers. What they learn and gain in personal growth and how to be confident and secure in themselves is even bigger than learning how to cook.”
North Star team members created a shrimp ceviche for the beginning course. They plated the starter with lime-poached shrimp and paired it with cilantro, bell peppers, mango, avocado and shallots. The steak and risotto entrée consisted of a medium-rare steak with a creamy risotto based in chicken broth. The Navigators cooked a Crème de Anglaise for dessert.
North Star students Angela, Ethan, Isabel, Isaiah, Jaida, Nhi, Vicente, Alan and Audriana signed up for ProStart activities this year. Kosalka was happy to see the Navigators join the list of teams at the state contest.
“It is very encouraging,” Kosalka said. “I love how LPS has a strong focus on areas like this.”
Southwest team members Mikayla, Sam, Prince, Madeline and Hailey smiled with their second-place award at the end of the day. Southwest FCS teacher Liz Griffith, who advises the culinary arts team, said all five Silver Hawks contributed to the successful showing.
Sam hand-rolled fresh pasta and tossed it in a traditional carbonara with minced pancetta, served with a side of asparagus. The Silver Hawks created a burrata with balsamic cherries and pistachio pesto for the starter and a deconstructed tiramisu for dessert.
Griffith said the Silver Hawks benefited from the help of Ty Goerke, executive chef of dining services at the University of Nebraska-Lincoln.
“He has so graciously donated his time, talents and supplies to our team,” Griffith said.
Kosalka said he would like to see the list of state culinary teams continue to expand in future Nebraska ProStart campaigns.
“The more kids that compete will only help those kids grow all around,” Kosalka said.
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