A team of local student chefs will add a healthy serving of culinary experience to their résumés, and perhaps win a generous portion of scholarship money, when they participate in the National ProStart Invitational in Baltimore this weekend.

Students from Post Falls High School will compete under the guidance of coach Justin Lee, executive chef at The Coeur d'Alene Resort, and Post Falls High educator and coach Nicole Hessa. The invitational begins Friday and ends Sunday.

It will be the first time in about 12 years that Idaho students will represent at the National ProStart Invitational, the country's premier high school culinary and restaurant management competition.

"Being able to help bring Idaho back to the national stage has been incredibly rewarding," Lee told The Press. "Working alongside Nicole Hessa to rebuild and grow this program has been an amazing experience, and something we’re both very proud of."

The invitational brings together top teams from 49 states to compete at the highest level for a share of $200,000 in college scholarships. The competition is divided into two disciplines, culinary and management, and tests technical cooking ability as well as business acumen, teamwork and real-world restaurant operations. 

"We’ve assembled a very talented and dedicated group of students who have put in months of hard work, training and preparation to earn this opportunity," Lee said. "They will represent Idaho against the best teams in the country, and more importantly, they are gaining skills and experiences that will stay with them long after the competition ends."

Post Falls senior Davien Anthony has been a home cook for nearly 10 years and in the restaurant business for nearly three years.

"I am participating at the National ProStart Invitational because cooking is my passion and the field I intend on pursuing for the rest of my life," Davien said. "Our team has practiced extensively to prepare our entree, appetizer and dessert, which all beautifully shine in their own standalone manor."

Outside of the invitational, Davien enjoys preparing steak au poivre and dining on sushi.

"After high school, I intend on pursuing the culinary arts through further education and workplace experience," Davien said. "I am incredibly grateful to have the opportunity to cook at a national event and represent my hometown in front of the entire country."

Lee has worked in resorts, hotels, professional sports, convention centers and fine dining restaurants.

"It’s a demanding industry, but I’ve always found a way to give back while also being a dad — my No. 1 priority," he said. "My grandmother, Beverly, was my first mentor. She’s the reason I believe in giving back. Everyone needs someone who believes in them and invests in them. I’m honored to be that person for these students."

Lee, who has been coaching culinary teams for over 10 years, said this will be his first competition.

"Leading the charge to bring a state back to nationals after such a long absence is extremely exciting," he said, praising Hessa and ProStart State Coordinator Pam Eaton for their work to make this opportunity a reality. "It means the world to me to help shape the next generation of chefs through a competition like this," Lee said.

Lee said he was surprised by the amount of interest shown by nearly 30 students when competition preparation began in September. He and Hessa narrowed down the group and selected the team.

"Once training began, I realized we had a lot of work to do, but we’ve always had a national championship in our sights," Lee said.

He said every team he's coached is unique, but this one has shown a level of dedication that's hard to match.

"They’ve truly earned their seat at the table and the opportunity to represent Idaho," Lee said. "Now they’ll compete against the best culinary high school teams from 48 other states."

While food is the primary component at the National ProStart Invitational, scores are often separated by just a few points, Lee said. Teams are judged on product check-in, communication, professionalism, presentation skills, safety and sanitation, food cost, knife skills, teamwork and overall execution.

The team will go all out to ensure the Gem State shines upon its return to the competition.

"You’ll see potatoes and huckleberries throughout the menu, along with Idaho trout, steelhead, mushrooms and fresh local produce," Lee said. "We want the judges to recognize that Idaho has some of the best ingredients in the country. The team is excited to highlight that."

Lee said the team holds a special place in his heart.

"From the beginning, they knew we weren’t just going to Baltimore to compete. We were going to make a statement," he said.

Lee said when he sends the students off to compete, he'll tell them to have fun, "and let that energy be contagious."

"Trust your training, support each other and leave it all in the kitchen," he said. "Have no regrets and be confident. If they do that, they’ll be one of the best teams in the country."

Lee said any high school can implement the ProStart. He and Hessa may have helped bring it back, but they're eager to help other educators across North Idaho start their own programs.

"This experience is truly one of a kind and can genuinely change students’ lives through opportunity, growth and post-high school scholarships," he said.

Info: chooserestaurants.org

    Post Falls High School students will compete in the National ProStart Invitational culinary contest in Baltimore this weekend. Management team, from left: Post Falls High educator and coach Nicole Hessa; Nicholas Widmann, Ayda Browand-Huggins, Davien Anthony, Callum Hippach and Annastasia Nystrom; and coach Justin Lee.
  

    Post Falls High School student Kadence Powell works on her appetizer for the National ProStart Invitational, which opens Friday in Baltimore. It's the first time in about 12 years that Idaho students have participated in the national culinary competition.