By KAREN GARNETT, Contributing Writer

With the pressure of a Top Chef-style showdown—and none of the usual kitchen comforts—Biddeford Regional Center of Technology (BRCOT) Culinary and Hospitality students competed in the Maine ProStart State Invitational on February 24, 2026, placing second and third, respectively.

Hosted by Hospitality Maine at the Holiday Inn By The Bay, the statewide competition challenged culinary students to prepare a three-course meal in just 60 minutes using only two butane burners—without access to running water or electricity. The BRCOT team prepared a “Dia De Los Muertos” menu featuring Mexican-style lobster tacos, pan-seared habanero-orange-glazed duck breast, and white chocolate mango mousse. 

Teams were evaluated by industry professionals on taste, skill, teamwork, safety, and sanitation, requiring students to rely on preparation, precision, and collaboration under intense time pressure. The high-pressure format mirrored the pace and expectations of professional kitchens, and BRCOT students rose to the occasion with creativity, precision, and confidence, impressing judges with both their technical ability and composure under the clock.

BRCOT’s Hospitality team presented in the Restaurant Management competition of the Maine ProStart State Invitational. The group submitted a comprehensive restaurant proposal for an international airport dining concept called World Table, featuring flavors from around the globe.

As part of the competition, students developed a complete business plan including menu design and pricing, marketing strategies, floor plan and decor, and operational planning before presenting their concept to the panel of industry judges. The project showcased not only their creativity, but also their critical thinking, financial literacy, and entrepreneurial skills—hallmarks of the Hospitality pathway at the Biddeford Regional Center of Technology. 

“Watching our students compete was like seeing classroom learning come to life,” said Nicki Bean, Hospitality, Travel & Tourism Instructor at the Biddeford Regional Center of Technology. “They had to think on their feet, trust each other, and deliver under pressure—and they did all of that with professionalism and creativity. It’s exactly the kind of experience that helps them sharpen their skills and opens doors for their future.”

The second-place culinary students receive a $1,500 scholarship, and the third-place hospitality students receive a $1,000 scholarship. Their placement reflects the hands-on, immersive nature of BRCOT’s Culinary and Hospitality programs, where students learn far more than just recipes and how to work in a restaurant.

Coursework includes food preparation and presentation, quantity food production, bakeshop, catering, classical sauces, and restaurant service, alongside hospitality fundamentals such as customer service, marketing, teamwork, and problem-solving. Students also explore careers through field trips, job shadows, and projects like designing their own restaurant concepts—building skills that translate well beyond the kitchen. Those enrolled can also earn transferable college credits, giving them an early advantage as they pursue college, careers, or entrepreneurial paths in Maine’s largest industry.

“This event captures exactly what career and technical education is all about,” said Paulette Bonneau, Director of the Biddeford Regional Center of Technology. “Our students aren’t just learning technical skills—they’re discovering their passions, building confidence, and seeing how their interests can turn into real opportunities. Experiences like ProStart spark that interest and help students envision a clear path forward, whether they enter the workforce directly, continue their education, or pursue entrepreneurial paths in hospitality and beyond.”

The Maine ProStart State Invitational connects students with chefs, managers, and hospitality leaders while offering opportunities for scholarships and national recognition. BRCOT’s awards underscore how career and technical education can be both rigorous and exciting—preparing students not just to compete, but to thrive in fast-paced, real-world careers. The other schools involved included Sanford Regional Technical Center, Westbrook Regional Vocational Center, and Capital Area Technology Center.

BRCOT is currently enrolling students for the 2026-2027 school year.

For more information about BRCOT and its programs, visit https://www.biddefordschools.me/o/brct.   

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ABOUT THE AUTHOR | Karen Garnett is Director of Communications for Biddeford, Saco and Dayton schools. She can be reached at kgarnett@biddefordschools.me

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