Two teams of Delaware Area Career Center Culinary Arts students represented DACC with skill and distinction at the Ohio ProStart Competition on March 9, bringing home honors that reflect the hard work they've put in all year.
The junior team - Charlea Hall, Valery Ramirez, Hannah West, David Esterkamp, Richard Sanchez, Preston Baker, and Ryann Bally - competed in the Culinary Challenge, where teams must prepare a complete meal in under one hour using only two burners, no running water, and no electricity. Competing against 12 teams, including squads made up of upperclassmen, the all-junior team earned fifth place. Ryann Bally was also recognized with the Top Culinary Student Award at the competition.
"We found a way to make time to get into the kitchen and practice, and we were able to showcase our skills," said Charlea Hall.
The team's menu featured a bean-based dish seasoned with regional spices, alongside citrus-forward fish prepared by team member Richard Alvarez Sanchez.
"The judges loved the citrus I put in – lime lemon, and oranges," Sanchez said. "They called it a unique way of expressing different cultures."
The senior team, Kian Tracy and Oliver Powell, competed in the Management Team Challenge, a Shark Tank-style competition where students design a complete restaurant concept from the ground up, including floor plan, menu, branding, and business plan. Their concept, Prima Oro (Italian for "first gold"), was a regional Italian restaurant built around the diversity of Italian cuisine across its northern, central, and southern regions. The team earned third place in the state, along with scholarships and additional awards.
Kian Tracy also received a Best Leadership Award, recognized across all competing teams at the event, and fielded job offers from several local restaurants as a result.
Oliver reflected on what made the project meaningful: "I'm really proud of how it all came together. It was cohesive. The judges really liked it."
Both teams credited strong communication and teamwork as keys to their success, and both acknowledged the challenges they navigated to get to competition day.
"Pushing through the setbacks was probably the greatest part," said Tracy.
Congratulations to our Culinary Arts students for the dedication, creativity, and professionalism they brought to the state stage and thank you to the teachers, coaches, and mentors who helped them along the way.
Learn More: