Semi-finalists announced in Taco John's West-Mex® Culinary Competition

Cheyenne , Wyo. – Four student teams have moved into the semi-final round of the West-Mex® Culinary Competition. The teams will gather in the Taco John's corporate headquarters in Cheyenne this Tuesday and Wednesday to prepare, cook and serve their creation to a panel of judges.

In the final round in March, two teams will compete in an Iron Chef–style event as they vie for scholarship money and the chance to see their creation sold at Cheyenne-area Taco John's restaurants. Last year's winning item, the Crispy Burrito created by two students at Rock River High School , is on sale through February 25 at Cheyenne-area Taco John's. Proceeds from the sale of the Crispy Burrito go to the Wyoming Lodging and Restaurant Association (WLRA) Education Foundation.

The second annual competition, sponsored by Taco John's and the WLRA, encourages high school students to consider a career in the foodservice industry.

“Last year was our first year doing this type of competition and we continue to have as much fun as the kids have with this contest,” said Brian Dixon, vice president of marketing for Taco John's. “It's so gratifying to be able to provide professional career experience to these students and their enthusiasm provides a real boost to our entire staff.”

The second year of the competition saw double the participation with 42 teams from 13 high schools competing. The four semi-finalist teams and their entries include: Albert Ryan and Janelle Jones from Encampment School in Encampment with Vegetarian Soup; Rockie J. Hiser and Travis Tomjack from Central High School in Cheyenne with the Whiplash Burrito; Vanessa Herbert and Kilee Thompson from Pine Bluffs High School in Pine Bluff with Chicken Potato Salad; and Aric Parkinson and Jim Downs from Glenrock High School in Glenrock with the Mexican Stacker.

To learn more about the WLRA and the West-Mex® Culinary Competition go to www.wlra.org.