Miami Lakes Educational Center Wins Universal Orlando Handheld Food Competition!

By Xavier H. 02/14/24

Miami Lakes Educational Center's ProStart program emerged victorious in the 2nd Annual Universal Orlando Handheld Food Competition, wowing judges with their "Cuban Fusion" creation. This year's competition challenged Florida ProStart students to design a delicious and portable dish perfect for the summer season at Universal Orlando theme parks. 

Ten high schools participated, but only three made it to the final round: Keystone Heights High, Miami Lakes Educational Center, and Ridgeview High. Miami Lakes ultimately impressed the judges with their Plantain Bun, Cuban Inspired Beef and Pork Patty, Crisp and Chewy Fried Cheese, Central American Slaw, and Special Sauce handheld.

This win wasn't just about bragging rights. Miami Lakes Educational Center received a $2,500 grant from Universal Orlando for their ProStart program, ensuring even more culinary opportunities for future students. Additionally, the winning handheld will be featured at a Universal Orlando location, giving park guests a taste of their creativity and talent.

Winning the Universal Orlando Handheld Food Competition wasn't just about a delicious dish; it was a journey through culinary precision, teamwork, and meticulous attention to detail. Each participating team had to navigate a series of steps, showcasing their skills and resilience to ultimately claim the top prize.

Step 1: Recipe Submission: The competition began with a test of creativity and planning. Teams had to submit detailed recipes for their handheld inventions, including ingredients, costing, and menu price. This initial stage served as a crucial filter, narrowing down the field to the top 10 contenders.

Step 2: The Live Cook-Off: The heat cranked up in the second stage, where the chosen teams faced a high-pressure cook-off. Dressed in professional chef attire, they had just 1.5 hours to prepare three identical handheld items while adhering to strict competition rules. Points were deducted for infractions like starting early, finishing late, or using pre-prepared ingredients. This stage tested the teams' time management, organization, and culinary execution under pressure.

Step 3: Presentation and Judging: More than just taste, the competition judges evaluated the handheld's visual appeal and "handheld" functionality. Teams presented their creations alongside recipe packets and a descriptive presentation card, further demonstrating their understanding and passion for the dish. This stage highlighted the importance of clear communication and professional presentation.

Scoring and Penalties: Throughout the competition, teams were judged on a 75-point scale across various categories. Teamwork, sanitation, safety, taste, appearance, menu presentation, and even substitution recommendations all played a role in the final outcome. Penalties were imposed for infractions like improper attire, unsanitary stations, or exceeding time limits, making adherence to the rules critical.

Disqualification: The competition also outlined clear grounds for disqualification, emphasizing fair play and integrity. Teams had to ensure eligibility, avoid outside assistance during competition, and refrain from misconduct. Violating these rules meant immediate disqualification, highlighting the importance of following the competition guidelines diligently.