The Culinary Competition at the 2026 Virginia ProStart Invitational saw Colonial Heights High School rise above 14 other high school teams from around the state.
WILLIAMSBURG – On February 20, nearly 250 high school students descended on Williamsburg, Virginia to compete in the 2026 Virginia ProStart Invitational (VPSI). The culinary competition saw 15 teams take the competition stage - a new benchmark for the event! Congratulations to all of the students for their hard work and dedication to their culinary craft, and an extra shout out to our top three finishing teams:
THIRD PLACE: NORTHERN NECK TECHNICAL CENTER
Team Roster: Chamari Churchhill (C), Jairo Garcia, Chloe Bustle, Sophia Morrison, Cailah Shannon
Instructor: Verner Gary Whitecotton Sr.
Ceviche ($16)
Shrimp, mango, avocado, red onion, jalapeno, cilantro, lime and orange, served with crispy chiffonage spinach and plantain chips.
Lomo Saltado ($20)
Stir-fried marinated beef tenderloin, peppers, onions, and tomatoes served over cilantro lime rice with a sunny-side up egg.
Passion Fruit Suspiro ($8)
Passionfruit custard topped with port wine meringue and dusted with a cinnamon-sugar garnish.
Knife Cuts Featured: Small dice & chiffonade
SECOND PLACE: ISLE OF WIGHT COUNTY SCHOOLS
Team Roster: Brom Collette (C), Alexandria Washburn, Makayla Orrell, Maddox Barba, Sullivan Waibel
Instructor: Scott Horne
Pan-Seared Sea Scallop ($28)
Seared scallop served with a parsnip-apple puree, miso vinaigrette, chive oil, and a parmesean charcoal tuile
Deconstructed Pork Wellington ($32)
Seared pork tenderloin over a bed of mushroom duxelles and sauteed spinach, served with a mustand cream sauce and topped with puff pastry and a parmesan-spinach tuile
Raspberry Crème ($14)
White chocolate dome with raspberry patry cream, served over nutella "soil" crumble with almond & macadamia nuts, raspberry coulis, gold raspberries and mint
Knife Cuts Featured: Julienne and rondelle
FIRST PLACE: COLONIAL HEIGHTS HIGH SCHOOL
Team Roster: Jaydan Bell (C), Javere Wesson, William Montgomery, Jeffrey Hill, Nyasia Watkins
Instructor: Chris Booth
Charred Red Pepper "Tartare" ($12)
Saffron labneh over baby arugula, served with deep-fried za'atar shoestring potatoes
Pan-Fried Teres Major ($35)
Teres major steak served over brussel pureé with sauteed oyster mushrooms, turnips, and a red wine-sumac butter
Pistachio Mousse Dome "Dubai-Style" ($13)
Dark chocolate filled with crispy kataifi and served with raspberry coulisÂ
Knife Cuts Featured: Brunoise and large dice
