Connecticut High School Culinary Teams Compete at Mohegan Sun for State Championship

High school culinary students from across Connecticut gathered at Mohegan Sun on Monday for the 20th annual Connecticut ProStart Invitational, marking the first time the competition was held inside the casino’s Earth Ballroom.

The state championship brought together student teams to compete in a “Top Chef”-style cooking competition across three categories: culinary arts, restaurant management, and cake decorating, according to organizers. The cake decorating category was added as a new competition element this year.

“It’s our state championship, where high school students from around the state are competing for a state title for culinary, restaurant management [and] cake decorating,” said Scott Dolch, CEO and executive director of the Connecticut Restaurant and Hospitality Association. “The winning team gets a chance to go to the nationals in about two months.”

The Connecticut Restaurant and Hospitality Association partners with the Connecticut Hospitality and Education Association to organize the annual event, which showcases the skills of students interested in pursuing careers in the food service industry.

Among the competitors was Tafari Waite, a junior at Wilbur Cross High School in New Haven, who worked with his team to present a three-course meal to judges. Waite expressed his commitment to continuing his culinary education beyond high school.

“I am very interested in culinary, and I am thinking about attending culinary school right after high school to further my education in culinary,” Waite said.

The competition reflects a broader trend of student interest in hospitality careers across the state. Dolch noted that more than 2,000 high school students across Connecticut are currently “learning about hospitality” and discovering “how incredible this industry is.”

Makenna Diodato, a senior on the culinary team from Norwich Free Academy, highlighted the appeal of continuous learning in the field. “I like the skill and being able to learn new things every day, and I love cooking in the kitchen,” Diodato said.

The ProStart program serves as a pathway for students to gain hands-on experience in professional kitchen environments while still in high school. The competition format mirrors professional cooking challenges, requiring teams to work under time pressure while maintaining quality standards.

Students participating in the event demonstrated skills ranging from menu planning and food preparation to front-of-house management and customer service. The restaurant management category tests students’ abilities to handle operational challenges that restaurants face daily.

The winning teams from Monday’s competition will advance to represent Connecticut at the National ProStart Invitational, scheduled to take place in Baltimore from April 24-26, according to organizers. This national competition brings together top high school culinary teams from across the United States.

The venue change to Mohegan Sun’s Earth Ballroom provided teams with a professional setting that mirrors the high-end restaurant environments many students hope to work in after graduation. The casino’s facilities offered the space and equipment necessary to accommodate the multiple competition categories simultaneously.

The Connecticut ProStart Invitational has grown significantly since its inception two decades ago, reflecting increased student interest in culinary careers and expanded educational opportunities in hospitality programs across the state’s high schools.

For many participants, the competition serves as both a culminating experience for their high school culinary education and a stepping stone toward professional careers in the restaurant and hospitality industry.