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A Nashoba Valley Voice Report

WESTFORD — Five students in the culinary arts program at Nashoba Valley Technical High School teamed up to place third out of 13 teams in a competition held at Gillette Stadium in Foxboro.

The team — consisting of seniors Dylan Bourassa and Jillian Farrar, both of Shirley, and Jayson Ducharme, Benjamin Sheehan Connor Stenquist, all of Chelmsford — competed in the ProStart Invitational hosted by the Massachusetts Restaurant Association, which is the state’s partner with the National Restaurant Association.

Teams were tasked with preparing an entire a three-course meal in less than an hour without using battery-operated equipment or an oven, using only induction burners.

Nashoba Tech’s team had to decide on a menu, plan it and prepare it.

The team’s menu consisted of:

* Lump Crab Crab Cakes as the appetizer.

* Prosciutto Wrapped Pork Tenderloin an the entrée.

* Dark Chocolate Decadence Cake for dessert.

As the team’s captain, Jillian had to cost out all the ingredients, write the recipes and make sure her four teammates were on schedule.

“During practices, I had a stopwatch and was yelling at them. It was pretty intense,” she said.

And because the teams could not receive coaching from instructors or advisers during the competition, Jillian also had to scold (mildly, of course) Chef-Instructor Carley Capraro when she tried to intervene during practice.

With Jillian as captain, Benjamin was in charge of cleaning and preparation, Jayson was the head chef, Dylan was the head baker, and Connor was the sous chef.

Capraro said this was the first time Nashoba Tech entered the competition, and she was quite pleased with the third-place finish.

The winner of the competition advances to the National ProStart Invitational.

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