What were you doing on September 21, 2015 from 6pm - 9pm? If you ask any of the 45+ Texas ProStart Culinary Arts students from five Fort Worth ISD High School Campuses the answer would be a resounding . . . "Cookin' Up Da Beef!"
The Marquis on Magnolia was the site of a reception for the annual fall meeting of the Texas Restaurant Association (TRA) Board of Directors and the TRA Education Foundation (TRAEF) Board of Trustees. Members of the FWISD Administration Team were invited to attend, as was a select group of industry partners who have gone above and beyond to support the Texas ProStart program in and around Tarrant County.
Trimble Tech - Team I students: Alexis Moreno, Karen Guajardo, Cristina Tapia, Adrianna Lopez, Helena Rodriguez prepared Asian Beef Lettuce Wraps w/Spicy Pickled Vegetables. Trimble Tech - Team II students: Marina Luna, Carlos Aguilera, Michael Rios, Omar Aguirre, Jennifer Hernandez prepared Carpaccio with Frisee Salad.
O. D. Wyatt - Team I students: Willie Jones, Odette Cruz, Alma Ayala, Abdiwahab Omar, Jacqueline Salinas, Jorge Arita prepared Roast Strip Loin atop Green Peppercorn Lavosh with Horseradish Crema. O. D. Wyatt HS - Team II students: Clinton Maxfield, Tania Maderos, Monica Culton, Kayla Madison, Johnny Parker prepared Grilled Coulotte, English Cucumber Disk, Roasted Tomato Aioli.
Polytechnic - Team I students: Nayeli Lozano, My Le, Alma Lira, Rebecca Ortega, Hector Martinez, Abraham Lara, Israel Urquidi prepared Roasted Coulotte and Parmesan Crostini with Pickled Vegetables and Watercress. Polytechnic - Team II students: Candy Calvillo, Francisca Morales, Jahmai Rodriguez, Jocelyn Martinez, Elda Suarez, Destiny Brown, Tyler Watkins prepared South American Street Tacos with Queso Fresco.
South Hills Team of Wendy Diaz Sanchez, Felesha Hunter, Akeem Draughn, ShNiqua Nixon, Autumn Cason prepared Achiote Grilled Beef Sate w/Mango Fire Roasted Bell Pepper Relish & A Chipotle Dressing.
And THE PEOPLES CHOICE AWARD goes to: The North Side HS Team of Mattai Barron, Marina Monteith, Jose Elizalde, Jorge Rodriguez, Antoinette Villegas for their Ode to the 70's - A Salute to Classic French Food which consisted of a deconstructed Beef Wellington with whipped Peruvian Blue and Sweet Potatoes Duchesse and Haricot vert et Champignons.
All beef was generously donated by Texas Beef Council based in Austin, Texas and produce for the event was sponsored by FreshPoint Dallas. Other great partners in this endeavor were Mission Restaurant Supply, Max's Wine Dive, The Capital Grille, The Virgin Olive Oiler and The Marquis On Magnolia.
An enlightened evening of conversation, incredible edibles, viewing of the student inspired documentary, True Beef: From Pasture to Plate and sampling of the true skills of our FWISD Texas ProStart students was enjoyed by all in attendance.