Milton Hershey School Shines at ProStart Competition

Two Milton Hershey School teams brought confidence, creativity, and composure to the 2026 Pennsylvania ProStart Invitational, showcasing both culinary expertise and business savvy.

On the management side, 12th graders Ivan Hogbin, Syvun Tho, and Demitri Nicholson teamed up to present a concept they’ve been shaping since the start of the year: a Southeast Asian food truck blending bold flavors and community-focused experiences, such as karaoke nights.

Their hard work earned them a first-place finish.

Their signature dish, the bánh xèo (sizzling crepe), anchors a menu designed for flavor, convenience, and inclusivity. The crepe is paired with nước chấm for brightness and complexity, and the entire menu is gluten-free, with standout vegan options like a Thai vegetable stir-fry tossed in a rich Thai chili sauce.

Beyond the food, the design and vibe are central to the brand.

“We wanted to stand out,” said Tho. “Our bright, angled food truck will capture attention. We learned that the color yellow provokes joy, optimism, and energy—perfect for our karaoke nights and our mission to bring Southeast Asian flavors to the heart of the community.”

Nicholson said the team leaned on their chemistry and confidence to deliver a sharp presentation.

The Advanced Culinary team comprised of 12^th graders Alexandra Gonzalez, Ebunoluwa Fakiyesi, Onjé Wallace, and 11^th grader Salote Vasquez said they felt “very confident” stepping into the kitchen arena after countless hours of testing and refining.

“We tested and tested until we found what we like and what works and flows together,” said Fakiyesi.

From the outset, the team knew they wanted duck as the entrée’s star. The challenge became building the right flavors to elevate it. Gonzalez proposed an orange–pomegranate sauce, which the team iterated on until it struck a balance between brightness and depth. For the starch, they landed on sweet potatoes. The finishing touch—and the team’s signature flourish—was smoke.

Despite day-of hiccups—like a finicky burner and a tense countdown—team members relied on “silent communication” to steady the pace. The four navigated a small makeshift kitchen with two burners, with dozens of onlookers watching their every move. In one hour, they proudly presented a three-course meal featuring:

• Pan seared scallops with sweet corn flan, sumac-pickled vegetables, and parsley gastrique
• Chai spice-smoke duck breast with orange pomegranate sauce, ginger sweet potato puree, and duck fat-sauteed seasonal vegetables
• White chocolate cardamom éclair with raspberry-rose gelee

Their hard work earned them third-place honors.

Gonzalez, who plans to attend the Culinary Institute of America in the fall, said the experience reinforced the importance of adaptability and professionalism. The team also emphasized organization, empathy, and the ability to accept feedback.

“Learning how to take criticism, whether it is from each other or Chef Katzaman, and realize its purpose is to make you better was very important,” Wallace noted.

Vasquez, a newcomer to the returning senior team, said early practices were a learning curve.

“The first group practice, I was all over the place,” Vasquez said. “My teammates were patient in teaching me how to be a professional.”

By competition day, the group’s cohesion was evident.

Both teams said the MHS Sacred Value of mutual respect was key in working together to compete at a high level.