This competition has four main components: development of a menu, development of a table setting, verbal presentation of the table, and critical thinking regarding their table. Successful teams will design a table that meets the needs of the guests based on the 2021 scenario and be able to sell the menu and table setting to the panel of judges.
Monday, March 22
1:00 p.m. - Clare-Gladwin Career Tech Center
1:00 p.m. - Breithaupt Career Technical Center
1:00 p.m. - West Shore ISD
Tuesday, March 23
8:30 a.m. - Bay-Arenac ISD Career Center Culinary Team #1
8:30 a.m. - Bay-Arenac ISD Career Center Culinary Team #2
12:15 p.m. - Plymouth Canton Educational Park
12:15 p.m. - Romeo High School
12:15 p.m. - Branch Area Career Center
12:15 p.m. - Bay-Arenac ISD Career Center Culinary Team #3
Amy Dorey, Ferris State University
Eric J. Djordjevic, The Inn at St. John's
Ken Wasco, Was Co.
Chris Woodruff, Lake Michigan College