Nashoba Tech Culinary Arts, Hospitality students scored big at two events.

Nashoba Tech placed second at the annual National ProStart Invitational. From left are chef instructor Carly Capraro, who won the best instructor award at the event, Leah Bastos (junior, Townsend), Madison LeBoeuf (junior, Chelmsford), Julianna Abel (senior, Chelmsford), Lisamarie Eggleston (sophomore, Townsend). ), Caden Adams (Senior, Chelmsford), Trey Diekan (Junior, Townsend), Liam McGann (Junior, Chelmsford) and chef-instructor Paul Wilson. Missing from photo is Hannah Ossif (Senior Chelmsford). (Courtesy of Nashoba Tech)

WESTFORD – Students in the Culinary and Hospitality programs at Nashoba Valley Technical High School were cooking on March 21.

Students and colleagues compete at Gillette Stadium in Foxboro for the annual National ProStart Invitational, the nation’s premier competition for high school students in restaurant management and culinary arts.

That same night, the second team competed in the annual Taste of Nashoba contest hosted by the Nashoba Valley Chamber of Commerce and held at Lawrence Academy in Groton.

At Gillette, Nashoba Tech finished second out of 16 teams. Beef and Duck won Best Appetizer for its Mezzaluna, and Chelmsford senior Caden Adams won Best Knife Skills.

If that wasn’t enough, Chef Instructor Carly Capraro won the award for Best Instructor. That night in Groton, Nashoba Tech’s crew, led by Chef Instructors Paul Wilson and Jeremy Bussier, placed second in the Best Presentation category.