The West Ashley culinary team finished 3rd at the SC ProStart Invitational in Greenville, SC.

The students had one hour to prepare an elegant three-course meal while practicing safety, sanitation, teamwork, recipe writing, cost control, and food production techniques.

Their menu consisted of a starter of beet salad with spiced grapes, whipped feta, pistachio soil, and fermented honey, an entree with rosemary and dijon pork tenderloin, parmesan polenta, charred cauliflower and broccoli, and a dijon cream sauce, and a dessert of bay leaf panna cotta, lemon gelee, almond crumble, cherry compote, topped with almond whipped cream and cherry caviar.