Annual Delaware ProStart Invitational Showcases High School Culinary and Management Talent

More than 200 middle and high school students from across Delaware will compete in the 13th annual Delaware ProStart Student Invitational, hosted by the Delaware Restaurant Foundation on Feb. 18. (Photo courtesy of Delaware Restaurant Association.)

More than 200 middle and high school students from across Delaware will compete in the 13th annual Delaware ProStart Student Invitational. (Photo courtesy of Delaware Restaurant Association.)

More than 200 middle and high school students from across Delaware will gather Wednesday, Feb. 18, for the 13th annual Delaware ProStart Student Invitational, a statewide competition focused on culinary arts and restaurant management.

Hosted by the Delaware Restaurant Foundation, the all-day event will take place from 8 a.m. to 3:30 p.m. at the Chase Center on the Riverfront in Wilmington.

Teams from 14 high schools will compete for a chance to represent Delaware at the National ProStart Invitational, scheduled for April 24–26, 2026, in Baltimore, Maryland.

Competition Breakdown

Eleven ProStart culinary teams will prepare a three-course meal and be judged on taste, creativity, safety, and sanitation. Seven restaurant management teams will present a detailed restaurant concept, including menu design, layout, marketing plans, organizational structure, and cost analysis.

In addition to the ProStart competitions, organizers are again partnering with the Delaware Department of Education to host SkillsUSA Level 1 contests in knife skills, cake decorating, and restaurant service. The SkillsUSA competitions are designed to highlight foundational hospitality and culinary techniques.

The first-, second-, and third-place teams will receive scholarship funding from seven post-secondary institutions. First-place teams will advance to the national competition, where students will compete for additional scholarships from culinary and restaurant management programs across the country.

Schools Competing

Culinary teams:
Polytech, Delcastle, Brandywine, Cape Henlopen, Hodgson, William Penn, St. Georges, Howard, Dover, Glasgow and Caesar Rodney.

Management teams:
Appoquinimink, Odessa, Howard, Lake Forest, Cape Henlopen, William Penn and Glasgow.

More than 40 judges from local restaurants, colleges and industry partners will evaluate the student teams throughout the day.

Additional event highlights include a college, military and career resource expo featuring 30 exhibitors promoting scholarship and career opportunities. A photographer will also be on site to provide complimentary student and team headshots.

The awards ceremony is scheduled to begin at 3:30 p.m.