The RI Hospitality Education Foundation (RIHEF) and Newport Restaurant Group (NRG) today announced that Boat House in Tiverton will feature a special dish that won the culinary arts portion of the 13th Annual Rhode Island ProStart High School Culinary, Foodservice & Hotel Management Competition.
The winning dish, Rosemary Lemon Pan-Roasted Lamb Chops, served with fondant potato, beets and asparagus medley, and a lemon thyme cream sauce, was crafted by the talented culinary team from William M. Davies, Jr. Career and Technical High School, which is located in Lincoln.
The dish will be available from Saturday, March 15, through Sunday, March 23, at Boat House, offering diners the opportunity to experience an award-winning creation from Rhode Island’s next generation of chefs.
Chef Santos Nieves led the winning culinary team, which consisted of Bobbi Calder, Abigail Grullon, and Aliyah Dantzler. Their skills, creativity, and technical precision earned them first place at this year’s highly competitive event, featuring top student chefs from across the state.
Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).
“We are thrilled to provide these talented students with the opportunity to showcase their work in a professional setting,” said Farouk Rajab, President/CEO of the RI Hospitality Association (RIHA)/RI Hospitality Education Foundation. “Our programs continue to shape the future of Rhode Island’s hospitality industry, and this winning dish is a testament to the remarkable talent and dedication of these young chefs.”
Newport Restaurant Group’s ongoing support for culinary education and local talent development is reflected in its commitment to featuring the competition’s winning dish. Greg Coccio, Corporate Executive Chef of Newport Restaurant Group, shared his enthusiasm: “We are honored to highlight the achievements of these incredible students at Boat House. Their creativity and technical skill exemplify the high standards of culinary excellence that define Rhode Island’s vibrant food scene.”
In addition to the culinary arts category, William M. Davies, Jr. Career and Technical High School’s foodservice management team, Wisteria, took home first place, while Chariho Area Career & Technical Center’s hospitality and tourism team, Evergreen Lodge, secured the top spot in their respective category.
The culinary arts and foodservice management winning teams will now advance to represent Rhode Island at the National ProStart® Invitational in Baltimore, MD, from May 2-4, 2025, competing against top teams from across the country.
