Culinary Cougars Baking for Thanksgiving

The Culinary Cougars are holding their “First Annual Holiday Pie Sale” this week — baking and selling pies for Thanksgiving meals.

Southwestern Randolph High School’s class offerings include a culinary-based program called ProStart. It’s a national, two-year high school program uniquely designed to unite the classroom and industry and develop the best and brightest talent into tomorrow’s restaurant and food service leaders.

There are 40 ProStart students this semester, according to their culinary instructor, Kelly Biggs.

In the classroom, they regularly prepare catered meals for various functions. Every other week, teachers are treated to boxed lunches prepared by the students.

The projects raise funds to help send competition teams to the ProStart Invitational, a culinary and management competition where SWRHS students placed among the Top 10 teams in the state last year.

This semester, The Culinary Cougars are preparing and selling homemade pies for their first holiday pie sale. They’ll be making homemade pecan, sweet potato, pumpkin and Dutch apple crumb pies for pick up or delivery on Tuesday, Nov. 24. Pies will be baked fresh and then frozen; each comes with reheating instructions. All pies are $8 each.

Pie orders must be placed by this Friday, Nov. 20, with Kelly Biggs at (336) 381-7747 or email her at


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