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National Restaurant Association - Space-age culinary creations

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Space-age culinary creations


Best of luck to Phoebus High School culinary students, who compete today at Johnson Space Center in Houston.

Fresh off their trip to Anaheim for the National ProStart Invitational, Brittney Richards and Sarah Hayes join three of their classmates in a NASA competition to create healthful meals for astronauts at the international space station.

"It was a lot of work to do that and ProStart at the same time," Hayes, 17, says.

The seven schools are charged with creating tasting meals that meet strict nutrition criteria. The meals must be 350 to calories with limits on sodium, sugar, carbs and fiber. The astronauts don't have a way to exercise on the space station so they're not allowed to gain any weight, Hayes says.

Richards and Hayes were part of the team that represented Virginia in the National ProStart Invitational management competition last weekend. They join three ProStart classmates for the NASA event: Raequan Ricks, Irving Hughes and Taylor Holden.

They'll prepare spicy Jamaican lime shrimp, rice and beans in coconut milk, and sauteed asparagus.

"We're really excited about it," says Richards, 18, who plans to attend Johnson & Wales this fall.

 

 

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