Pro Kids and Kosher Canyons 

ProStart from the Utah Restaurant Association

Pin It
Favorite
click to enlarge dine_foodmatters1-1-a03b07b4cfad2337.jpg

Pro Kids
ProStart (UtahRestaurantAssociation.org/Pro-Start.com) is a nationwide educational program that trains high-school juniors and seniors the skills and techniques to begin careers in culinary and hospitality positions in the restaurant industry. Under the leadership of Melva Sine, president of the Utah Restaurant Association (URA), Utah was the pioneering state for the ProStart program, which began in 1996. "ProStart is more than just a food course," Sine says. "It helps inspire and educate our future generation of restaurateurs, chefs, managers and culinary professionals."

Currently, Utah ProStart students from 40 different high schools around the state are engaged in regional culinary team competitions being held throughout Utah. The 10 highest-placing teams will go on to compete on Tuesday, March 8, at the South Towne Expo Center for the state championships during the URA's industry career fair, themed "Passport to Success." The public is invited to the ProStart cooking competitions. The winning Utah team will go on to the national ProStart competition in Dallas, April 29-May 1. In addition, the 13-episode reality TV series called Utah Prostart Teen Chef Masters is now available to view at Ora.tv/TeenChefMasters.com.

Kosher Canyons
Prime at Canyons Village (PrimeCanyons.com) in Park City has opened and is featuring kosher cuisine and Shabbat lunches and dinners, available either to dine-in or to have delivered to your hotel prior to Shabbat (advance reservations required for all meals). The tantalizing menu at Prime ranges from Kobe beef sliders, homemade sausages with white bean cassoulet, three-alarm chili and Grandma Bella's chicken-noodle soup, to steak au poivre, chicken pot pie, mustard-crusted salmon, pasta dishes and slow-cooked lamb ribs. Personally, I can't wait to try the 120-day aged salami chips. Prime also offers "grab & go" selections such as egg salad, turkey and tuna salad wraps, PB & J, a hot salmon plate, chicken plate and more. Shabbat dinners, priced at $85 per adult and $45 per child (under 11), are served Sunday-Thursday, 5:30-9 p.m.; Friday after synagogue service; and Saturday, 6:30-9:30 p.m.

Quote of the week: If you keep kosher, the protagonist of your meal is not you; it is God.
Lauren F. Winner, Mudhouse Sabbath

Food Matters 411: tscheffler@cityweekly.net

Pin It
Favorite

Tags:

More by Ted Scheffler

  • Hop to It

    The remarkable rise of IPAs.
    • Nov 30, 2016
  • Rated X

    Millcreek's new Table X is making a statement.
    • Nov 30, 2016
  • Empanada How-To, Copper Cane at Silver Fork, B-I-N-G-O!

    Participants can learn the basics of filling and folding empanadas, and take a dozen home to bake. "I'm so excited to teach this workshop and share my most favorite thing in the world,"
    • Nov 30, 2016
  • More »

Latest in Food News

Comments

Subscribe to this thread:

Add a comment

Readers also liked…

  • Fat Kid Mac n Cheese

    Also: Even Stevens fundraiser, BTG Wine Bar dinner
    • Apr 15, 2015
  • John Murcko, DIY Pie and Silver Fork

    Michigan-born Murcko began working in Bill White Restaurant Group kitchens such as Grappa, Chimayo, Ghidotti's and Wahso after his car broke down and he became stranded in Park City.
    • Sep 28, 2016

© 2016 Salt Lake City Weekly

Website powered by Foundation