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B6- April 30, 2015 news@newslj.com
news letter journal
Denice Pisciotti/NLJ
Newcastle High School Family and Consumer Science Instructor Liana Scribner observes in the kitchen in her
classroom as Taylor Allen and Hunter Liggett cook hamburgers.
Denice Pisciotti
NLJ Reporter
Learning how to cook is a worth-
while skill that has long been taught at
Newcastle High School, but in recent
years students have also been able to
James H. Maynard Award and be given
$5,000 each.
Scribner knew that she was in the
running for the award because she had
to do some of the work on the applica-
tion herself after being nominated.
"Jill Duval is the Wyoming l:h'oStart
develop expertise hn~l gainikfd~,lddg,6 ::;~oordinator, all.~l Shecame and visited
beneficial to working at a career in ~the my class ~in:t~'~.:fall :Before we went to
food industry. the ProS t~rt: ~0mpetltlon she stud she
NHS Family and Consumer Science
Instructor Liana Scribner enters teams
in state ProStart competitions, a series
of events designed to prepare students
for careers in restaurants, and she was
honored this year by the Wyoming
Lodging and Restaurant Association
Education Foundation and the National
Restaurant Association Education
Foundation with the 2015 ProStart
National Educator of Excellence Award.
She will be attending the 2015
Education Excellence Awards in
Chicago in May, representing Wyoming
during the annual Restaurant Show. She
will also participate in special educator
programing that will include a Food
Planet Walking Tour of Chicago's Gold
Coast and a special awards dinner for
all state awardees from around the
country. During the dinner, two of the
awardees will be selected to receive the
wanted to nominate me for the award,
so I had to have two students write
letters of recommendation and I had to
fill in some personal information about
my teaching career and the kind of
things I had done," reported Scribner.
The instructor is looking forward
to attending the food show and seeing
what new things are available. She
hopes it will give her ideas that she can
bring back to her classroom.
Culinary Art classes teach students
basic information about nutrition and
basic culinary techniques, and ProStart
is tailored for students who want to
be working in a restaurant, explained
the instructor. This semester, Scribner
teaches two ProStart I classes and one
ProStart II class. She also instructs a
couple of independent study students.
The annual state ProStart
Competition was held March 17 in
Laramie this year, and two baking teams
prepped by Scribner-- the pairing
of sophomore Samantha Walden and
senior Brooklyn Macke and a duo made
up of sophomore Angela Troupe and
sophomore Danika Guse-- from NHS
performed well, but did not place in the
top three.
"The baking is done ahead ol~' time,
you just take everything and they just
judge it. In the cooking competition,
you make everything in 60 minutes and
in the other category, management, you
have to come up with a concept for a
restaurant that doesn't exist. You don't
actually make foods for it, but you have
to come up with a menu and make foods
from it ahead of time and take pictures
of it for your board, so it is basically a
presentation," Scribner explained of the
various types of competition available
to her students.
Family Career and Community
Leaders of America also hold culi-
nary events and their state competition
was March 25-27 in Cheyenne at the
Little America Hotel. Troupe and junior
Cassie Hawley received third place at
that competition.
Scribner's program has been in
place at NHS for a number of years,
and has already produced results.
Two of Scribner's former students,
Mackayleigh Shultz and Kenzee
Schuessler, participated in ProStart
competitions, and after graduating from
NHS went into food preparation as a
career field. Shultz is a bakery chef at
Decker's Market and Schuessler is now
an Executive Sous-Chef at the Todd
English Pub in Las Vegas, Nevada.
"It was definitely a proud moment!
Mackayleigh has so much potential and
I think she could open up her own res-
taurant or bakery" the instructor said of
her former students' accomplishments.
"I wasn't surprised at all they both went
into the business"
Both Shultz and Schuessler credit
their career choice to Scribner's
ProStart classes. In fact, Shultz told the
News Letter Journal her best memory
of being in ProStart with Scribner was
in her senior year, competing in the
management category with Schuessler
and Katie Domina, when they received
fourth place in the state competition.
"I spent the majority of my senior
year interning in her class, and spending
all my time helping teach the younger
kids" admitted Shultz.
The skills Shultz learned in her
ProStart competition and classes
at NHS served her well in the first
few weeks of culinary school at
Sheridan College, where she earned an
Associates of Applied Science in 2012.
She said the knowledge she gained
in the ProStart management competi-
tion was instrumental in allowing her
to help classmates with a basic cost
control class in college.
"She is very helpful, understanding
and patient-- a lot of which is needed
when kids are cooking. She is very
aware of what they are doing in the
kitchens, even when she is not in there,"
Shultz said of her instructor, who she
plans to assist in gathering more hard-
ware next year.
"I am going to work with her in the
ProStart competitions next year, so we
can work on bringing home a ProStart
award," Shultz announced.
Schuessler told the NLJ that when
they were competing, Scribner had
insight into what she wanted the stu-
dents to do and allowed them to be
creative.
"Being taught by her, I would defi-
nitely say that is one of the reasons I
decided to go into culinary arts. She
made it fun!" the Las Vegas Executive
Sous-Chef declared.
Scribner received a Bachelors
in Dietetics from the University of
Wyoming, and she also received a
second bachelor's degree in secondary
education and consumer sciences. This
semester, she is completing her Master's
degree in curriculum and instruction.
Currently she is busy with her
students, preparing for a Community
Multicultural Dinner on Monday, May 4,
in the NHS Commons at 6 p.m. Tickets
are $12 for adults, and six dollars for
children and senior citizens. The meal
will include several main entrees, side
dishes, drinks and desserts from around
the world. Tickets can be purchased
prior to the event through ProStart high
school students, or at the door.
"A lot of people purchase tickets
the night of the dinner. It is something
we look forward to doing every year,"
acknowledged Scribner.
Feeding
Las Vegas
Denice Pisciotti
NLJ Reporter
There aren't many 22-year olds
from Wyoming who can boast that
they've risen to the ranks of Sous-
Chef at a renowned restaurant in a
big city, but Newcastle native Kenzee
Schuessler proudly holds that title
at Todd English Public Urban Bar
(EU.B.) in Las Vegas, Nevada.
The 2010 Newcastle High School
graduate, who was recently named one
of the up-and-coming food artists in
Sin City, said that she discovered she
wanted to be a chef at a restaurant when
she took ProStart classes and partici-
pated in the associated extra-curricular
program under teacher Liana Scribner
at NHS. Those early classes opened a
lot of doors for Schuessler, and started
her on an interesting path.
"I've learned a lot by coming out
here and seeing a lot of different things
I didn't really think I would get to see.
It's pretty nice. There are so many dif-
ferent restaurants and celebrity chefs,
and there are awesome restaurants on
the strip that I have got to work at or
visit. It's been pretty awesome to work
out here," Schuessler told the News
Letter Journal.
For eight months, she had the privi-
lege of working at "Gordon Ramsay's
Steak," where she did have the oppor-
tunity to meet the man who is probably
the most recognizable celebrity chef.
She said that he didn't spend much time
in the restaurant because the corpora-
tion that owned the establishment had
basically just purchased the Ramsay
name. According to Schuessler, he
just comes in and makes an occasional
appearance.
That is considerably different from
where she currently works, according
to Schuessler, who said English has
a more hands on approach with the
P.U.B. She believes that is because it
was the first one to open, and unlike
many celebrity chefs, English is
part owner of the restaurant located
on the Vegas Strip in the "Shops at
Crystals"-- a nice shopping mall with
big name stores that is next to the
ARIA Resort-- a luxury hotel.
"Todd English actually just came
in, and we did a menu change in
March. When he came down, he
changed a bunch of stuff on the menu
and he got to taste everything and gave
pointers on how he wanted everything
to be changed. It is actually really
awesome to work closely with the
actual celebrity chef that owns the
restaurant, and a lot of people don't
get to see that" explained Schuessler.
Competition abounds in Las Vegas,
and there a few nice restaurants inside
the mall, but the P.U.B. serves gourmet
bar food and the local chef said that
draws a crowd of customers who enjoy
watching sports in a more elegant,
but still casual, atmosphere. There are
a couple of different burgers on the
menu-- a buffalo burger with regular
hot sauce and regular pub burger with
lettuce, tomato and onion that can be
served with cheddar cheese, avocado
or bacon.
- See Schuessler, Page B9
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