BOZEMAN – The Drummond High School Culinary Team maintained its high standards Friday, finishing second at the Montana ProStart Invitational in Bozeman. The event is sponsored by the Montana Retail Association.
It could be argued that Drummond was the best team, claiming silver in both the culinary and management divisions.
For the third time in four years the Trojans finished just off first place, led by coaches Tina Wetsch and Brent Parker. In 2017 Drummond won the competition and the right to attend the National ProStart Invitational.
This year’s menu consisted of cuisine inspired by and sourced from inside the Treasure State. The Appetizer course was prepared by Rachel Gesel and Nate Brashear and consisted of Elk-Bison Meatball stuffed with Gorgonzola and Dates, Marinated Top Sirloin, Rocky Mountain Oyster Brochettes with Blueberry sauce two ways. The Appetizer was prepared by Riley Allen and consisted of a Pan Seared Blackened Halibut, fresh Asparagus, Fregola Pasta with Roasted Red Pepper Coulis and Fried Basil. Dessert was prepared by Gabbi Kempf and consisted of a Vanilla Mousse, Rhubarb Sauce, fresh berries, Amaretti cookie and local Honey Crumble.
When the final votes were tallied, the judges awarded Gallatin Valley first place, followed by Drummond in second and Three Forks in third.
For the first time ever, Drummond also fielded a team in the management competition in the form of Kempf and Gesel. The event required the pair to create a virtual restaurant using a scenario given them by the judges. Things like the name, decor and menu were just some of the details that were required for their presentation.
The judges gave first place to Powell County, a team that Drummond had helped mentor leading up to the event. The Trojans took second and Glacier was third.
NOTE – Photos by Gail Leeper and Tina Wetsch.