Clear Springs Culinary Cooks Up Global Recognitions

Clear Springs Culinary Cooks Up Global Recognitions
Posted on 04/27/2018
Springs CulinaryThere is no shortage of talented cooks in the kitchen at Clear Springs High School. Under the fearless direction of Chef Kathleen Roussel and Chef Tate Roussel, Culinary Arts and Food Science students are achieving national and possibly “out of this world” success in recent months.

Juniors Robert Colton Schultz and Talia Guillen along with senior Davelene Randrup recently competed in the NASA HUNCH Culinary Competition where they placed in the top 10 with other schools from across the country. HUNCH, which stands for High Schools United with NASA to Create Hardware, is an effort to bring students new educational experiences through innovative projects. The team then moved on to the National Competition which took place on April 26 at Space Center Houston. The students were tasked with creating a delicious breakfast dish that could also be freeze-dried and transported to the astronauts on the International Space Station (ISS). Their dish was judged by a panel of 20 people, including Astronaut Stephen Bowen, using the NASA Johnson Space Center Food Lab criteria on taste, aroma and appearance. The winner will be announced May 18 and will have their food item placed in the astronaut cookbook and sent to the ISS.

coleSchultz and senior Sara Montero both took home silver medals at the 2018 SkillsUSA State Competition in the categories of Restaurant Services and Commercial Baking. Schultz, the current Texas State Champion and 4th in the nation in Restaurant Services, has been invited to compete at the 2019 WorldSkills Competition in Kazan, Russia to represent the United States. This competition takes place every two years and brings together participants from more than 70 countries.

Randrup, who one day hopes to own her own bakery, also participated in the Region 4 Family, Career and Community Leaders of America (FCCLA) Cupcake Battle and placed first in the competition. This qualified her to compete in the State Competition in Dallas which occurred April 5. The contest consists of baking, frosting and creating a display of cupcakes with a theme and original recipe.photo

The National Restaurant Association Educational Foundation (NRAEF) named Chef Roussel a ProStart National Educator of Excellence. She was nominated for this prestigious award by the state ProStart Coordinator and selected by NRAEF for demonstrating excellence in the classroom and passion, commitment and creativity in all components of the ProStart program.

“Teaching has deeply enriched my life. This award is a tremendous honor for me and I’m humbled to be recognized by my peers and industry leaders,” Roussel says. “We wouldn’t have been able to accomplish all that we have without the support of our administrators and staff, and the dedication of our students. Their hard work and desire to strive for excellence is what motivates me every day. These hard-working kids are the future of our industry.”

As a ProStart National Educator of Excellence, Roussel will be honored at the Education Excellence Awards reception and dinner in Chicago on Thursday, May 17, 2018.

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