Culinary students cook for the chef at Lambeau field to practice for upcoming competition.

Culinary club, led by Mrs. Debra Garbe had the opportunity to work with Chef Heath Barbato in the kitchen at Lambeau. Chef Barbato gave the team pointers on how to better succeed at the competition.  Chef also donated most of the necessary ingredients to make the dish, as well as enough baseball cut steaks with which to practice and compete.

The team consists of four junior or senior culinary students who have been practicing every week for many months. The competition consists of making an appetizer, entree and dessert to be judged. The team is making a seared duck breast on french toast for the appetizer, a steak with cheesy grits and pork belly for the entree, and a cheesecake mouse in a chocolate mold for the dessert.

The competition also has a management portion, which three culinary students are also entering. The management students create a restaurant from the ground up in aspirations to win first place and go to nationals.

The competition takes place in Milwaukee on March 8 and will be an all day event through Prostart America.