History of the Brickhouse Bistro
The Brickhouse Bistro has become a source of great pride for the Puyallup community. The Bistro, from day one, has been completely student operated from the front of the house all the way to the back, where students bustle around the kitchen preparing everything you'll order from scratch. It serves as a supplement to the Advanced Culinary Magnet program for the Puyallup School District, and highlights the PSD's commitment to student success. High standards of quality and service define the experience here, from smiling faces to brick oven pizza, it's not a spot you'll want to miss.

Background:
In 2009, an addition was added to Puyallup High School. Part of this addition was the expansion of the current culinary arts room to make it an official high quality restaurant cooking class. Along with that came the addition and grand opening of the Puyallup High School Bistro. This Bistro was open to the public two times a month. Culinary Arts students planned the menu, prepared the food and served the public on these events under the leadership of Chef Selby. 

Good news 2010-11:
Chef Karri Selby and 5 of her ProStart Culinary students at Puyallup High School won the Washington State Competition in Spokane Washington in March 2011. This win qualified them for the National Invitational event.

ProStart students with proven skills and a commitment to the industry are given the chance to showcase their abilities in the National ProStart Invitational. Last year's event was held in Kansas City.  Significant scholarships were given out to participants. At the end of the 2011 competition, $1.4 million in scholarships were awarded to winning culinary and management teams by the National Restaurant Association Educational Foundation (NRAEF), The Coca-Cola Company and many leading colleges and universities.

Teams of students representing their state restaurant association’s ProStart program compete in the individual state competitions. First-place winning teams in the culinary and/or management competitions then move on to compete at the annual National ProStart Invitational. Vigorous course work and on-the-job training are key elements to success. 

The National ProStart Invitational is presented by the National Restaurant Association Educational Foundation. In 2011, 41 states and territories will be represented and more than 300 students will make their states proud by showcasing their true talent.

In April of 2011, the Puyallup ProStart team won first place in state and fifth place in nationals’ at the 2010-11 ProStart Invitational. City of Puyallup Mayor, Kathy Turner, presented the students with a proclamation during one of the Puyallup City Council meetings. On June 7, 2011, the Mayor declared it the official 'Puyallup High School Culinary Team Day'. 

The Puyallup team, which took first place earlier in the spring in the state’s Boyd Coffee ProStart Invitational in Spokane, competed nationally April 31-May 1 in Overland Park, Kansas against 315 students in teams from 38 other states, Guam and Puerto Rico. The students’ winning menu included an appetizer of truffled goat cheese panna cotta, tomato piquant and fried roti, followed by a main entrée of lamb two ways: Pistachio-crusted lamb loin and fried parmesan polenta with shaved Brussels sprouts and lamb carpaccio and tomato and radish sprout salad with chive oil.