Pierre ProStart Peeps

08/20/2026

Day 2 Culinary was throwing down some FLAVA

It was our refresher lab, we were reminded the importance of accuracy so made our corn tortillas by measuring our maseca by weight (and learned what happens when you miss measure), Chef J did her knife skills refresher by demoing by pico.

And Chef J treated them to a surprise treat: carne asada

Lab:
Make tortilla dough and rest
Cut and make pico
Cook tortillas
Enjoy!!

STREET TACOS FOR EVERYONE 🙂

Response

“This was delicious, like the best taco I’ve had”

“These were so good. Like Guads level. And I never liked corn tortillas—but these were so good!”

Guess we are starting Cookbook #3 lol!

08/19/2026

GovChefs LIGHT YOUR BURNERS
AND FIRE UP the 2026-2027 ProStart Season.

07/14/2026

https://www.facebook.com/share/p/1Ue8ko5Rp4/?mibextid=wwXIfr

07/10/2026

06/08/2026

NEW RELEASE — GovChefs Cookbook Volume II (2026)

The wait is over!

The GovChefs are proud to present Homework 2: A New Recipe Collection of Classroom, Catering, and Competition Favorites!

Featuring:
—Student-created recipes
—Catering and event favorites
—Award-winning ProStart competition dishes
—Culinary classroom classics
— Recipes from the 2025 & 2026 South Dakota ProStart State Champion teams

Whether you’re a home cook, former student, community supporter, or food enthusiast, this cookbook is packed with recipes, stories, and accomplishments from the talented students of T.F. Riggs GovChefs.

Homework 2 – Volume II (2026)
Includes championship competition recipes. Created by the students of T.F. Riggs High School

All proceeds supports culinary education and future GovChef opportunities

Come Eat Our Homework!

https://sites.google.com/k12.sd.us/jordanfacs/home/homework-cookbook?authuser=0

Get your copy today and taste the work, creativity, and passion that made the GovChefs state champions.

05/27/2026

Chef J and her GovTravels grouo is tasting Japan the next week! Exciting adventure await’ https://www.facebook.com/share/r/18sEPUYvEM/?mibextid=wwXIfr

05/19/2026

❤️❤️❤️

05/19/2026

Last day of school Culinary 2! Macarons Monday. Not bad for 75 minutes, macaronage slightly under mixed but the culination—…the culinary culmination…—of the whole Advance Patisserie unit brings the year to a close. Last week we learned swiss meringue butter cream, and today we made french macarons (with an italian meringue for stability and why the heck not!!). GovChef Emma whipped up a new batch of SMBC over the weekend for all to fill. Pretty impressive, we got it all mixed, rested, baked and filled in the alloted semester final block. Not bad for an 8am lab! Chef J snagged one and it was glorious!!! (we all know Chef J’s love for swiss meringue buttercream)