SD ProStart Invitational | March 10 & 11, 2025
Ramkota Hotel & Convention Center, Pierre
DRESS CODE: Please dress professionally, as you would in your business. The students are looking to you as industry professionals. Please wear chef coats for culinary, if you have one. No jeans please.
HOTEL: For those requesting a room for Monday night, you will be asked to place a card down for incidentals, but the room will be direct billed to SD ProStart.
HOTEL: For those requesting a room for Monday night, you will be asked to place a card down for incidentals, but the room will be direct billed to SD ProStart.
CULINARY & MANAGEMENT RULES
PLEASE REVIEW THE ENTIRETY OF THE RULES FOR BEST UNDERSTANDING OF THE COMPETITION.
Below please find the rules for both Culinary and Management; a recording from National Judges regarding rules; and the judge training slides.
Below please find the rules for both Culinary and Management; a recording from National Judges regarding rules; and the judge training slides.
| 2025_sdprostart_rules_as_of_november_7_2024.pdf |
| npsi_rules_webinar_w__the_lead_judges-20250115_160331-meeting_recording.mp4.url |
| judgetrainingpowerpoint_pdf.pdf |
CAKE DECORATING RULES
| 2025_sd_prostart_baking_competition_rules.pdf |
Please review the rules in their entirety. Judges assigned to this competition may judge all areas.
2025 JUDGE ASSIGNMENTS
Below are your assignments for competition. If you have any questions, please call me at 605-224-5050 to discuss.
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Faith Amend, R & D Manager | Dutchland Foods
Management, Menu/Cost | Culinary, Taste Starter Greg Beachey, Culinary School Specialist | ZWILLING JA Henckels Management Timer | Culinary, Work Skills/Org. Clark Braun, Executive Chef | Alpine Inn Culinary, Taste Entree Nick Caton, Owner | Killian's Management, Concept | Culinary, Work Skills/Org. Alex Clark, Culinary Student | MTC Management, Concept | Culinary, Taste Entree Nathan Dahl, Owner/Executive Chef | Ugly Graffiti Management, Operations | Culinary, Team Pres./Knife Skills Farzad Farrokhi, Director of Culinary | WR Hospitality Management, Critical Thinking (Menu Dev. & Design) | Culinary Lead Judge & Product Check In McKenna Geringer, Kitchen Manager | Oh My Cupcakes! Cake Decorating | Culinary, Taste Dessert Timothy Goldammer, Culinary Dept. Head | MTC Management, Critical Thinking (Concept Knowledge) | Culinary, Product Check In & Taste Starter Jessica Hartze, Owner | The Mad Batter Cake Decorating | Culinary, Safety/Sanitation Sarah Hustead, Vice President | Wall Drug Store Management, Operations | Culinary, Safety/Sanitation |
April Johnson, Owner | Legacy Hospitality
Management, Concept | Culinary, Product Check In & Team Pres./Knife Skills Hayley Johnson, Baker Management, Menu/Cost | Culinary, Costing Melissa Johnson, CEO | Oh My Cupcakes! Management, Marketing | Culinary, Taste Dessert Benjamin Klinkel, Owner | Tally's Silver Spoon Management, Critical Thinking (Safety & Sanitation) | Culinary, Taste Starter Kimmie LeCompte, Owner | Perfectly Baked Cake Decorating | Culinary Team Pres./Knife Skills Scott McMacken, Consultant Management, Marketing | Culinary, Safety/Sanitation Kunsoon Park, Associate Professor | SDSU Management, Marketing | Culinary, Safety/Sanitation Rhonda Pearcy, Exec. Director | Fork Real Cafe Management, Critical Thinking (Customer Service) | Culinary, Work Skills/Org. Blake Rose, Executive Chef | Red Rossa Management, Operations | Culinary, Product Check In & Taste Entree Matt Sawyer, Regional Director | WR Hospitality Management, Menu/Cost | Culinary, Costing Lacey Weeldreyer, Owner | Oh, Crepe! & More Spice Than Nice Cake Decorating | Culinary, Taste Dessert |
DRAFT PROPOSALS
As a reminder, the proposals below are drafts. You will judge the proposals that are provided the morning of competition. These drafts are merely to get acquainted with the proposals. There could be sections of the drafts that are missing as well. This was something I allowed due to much illness going around the schools and time available to get drafts submitted.
MANAGEMENT DRAFT PROPOSALS (6 teams)
JUDGE NOTES:
- Review each draft proposal in full.
- Jot down any questions/concerns you might have regarding your specific judge area and then view the final proposal at competition to see if updated.
- Have at least 1 to 2 questions ready relating to their concept and your specific area of judging
- CRITICAL THINKING JUDGES - you will want to have at least 2-3 questions for each team in your area. Your Critical Thinking is listed above in the assignments.
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CULINARY DRAFT MENU/COSTING (7 teams)
As a reminder, these are drafts. You will judge the final costing/Menu/Recipe documents that are provided the morning of competition. Please take notes as you see fit and compare the draft to final documents provided.
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CAKE DRAFT MENU/COSTING (8 teams)
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COMPETITION SCHEDULE
Monday, March 10
4:30 PM - 6:15 PM | Culinary Product Check In, Ramkota Kitchen JUDGES: Tim Goldammer, April Johnson, Farzad Farrokhi and Blake Rose
6:30 PM - 7:30 PM | Judge Orientation, Lake Francis Case Room (All judges to attend, unless excused by Seanna)
Tuesday, March 11 (Judge Room: Lake Francis Case)
6:00 - 9:00 AM | Continental breakfast served at hotel
Judge Room (will have coffee and water available) - Lake Francis Case Room
8:00 AM | Competition Kick Off - Ballroom D/E
8:20 AM | Judges/Quick Connect - Review competition, Lake Francis Case Room
8:45 AM | Cake Decoration Begins, Ballroom A/B/C
9:15 AM | Management Begins, Convention Center Lobby | Feedback in Lake Francis Case Room
11:00 AM - 12:30 PM | LUNCH PROVIDED, D/E (please eat when time allows between competitions)
12:20 PM | Culinary Begins, Ballroom A/B/C
5:30ish PM | Awards, D/E
4:30 PM - 6:15 PM | Culinary Product Check In, Ramkota Kitchen JUDGES: Tim Goldammer, April Johnson, Farzad Farrokhi and Blake Rose
6:30 PM - 7:30 PM | Judge Orientation, Lake Francis Case Room (All judges to attend, unless excused by Seanna)
Tuesday, March 11 (Judge Room: Lake Francis Case)
6:00 - 9:00 AM | Continental breakfast served at hotel
Judge Room (will have coffee and water available) - Lake Francis Case Room
8:00 AM | Competition Kick Off - Ballroom D/E
8:20 AM | Judges/Quick Connect - Review competition, Lake Francis Case Room
8:45 AM | Cake Decoration Begins, Ballroom A/B/C
9:15 AM | Management Begins, Convention Center Lobby | Feedback in Lake Francis Case Room
11:00 AM - 12:30 PM | LUNCH PROVIDED, D/E (please eat when time allows between competitions)
12:20 PM | Culinary Begins, Ballroom A/B/C
5:30ish PM | Awards, D/E
