March 17, 2026—9-10—It’s YOUR Business----Show 51-42

From the Blackburn Studios in Downtown Sioux Falls Become a Blackburn Protected Home

 

(((LEARN MORE at Blackburn Basement Repair.com)))

  ((((((MUSIC THIS OLE HOUSE)))))

Yee Hah---I’m Bill Zortman and on this St. Patrick’s Day—welcome to It’s YOUR Business---show 51-42 in our ORIGINAL It’s YOUR Business Series.

 

   We have worked with Geri Eide---who works with young people all over the state---SDFFA---and we have been doing that with students from all over South Dakota—growing in organization and in helping causes.

 

   We had another opportunity to work with a group that just won the South Dakota Pro Start Invitational last week---and in view of all we continue to do with Geri and her organization---Seanna Regynski—Director and Education Coordinator for pro start.

 

   We’ll introduce you this morning----Seanna (or?)

 
 What is ProStart?

ProStart is a national program that teaches high school students how the restaurant industry really works,from cooking to running a restaurant.There were 3 different categories to compete in ManagementTeams create a proposal from scratch, covering all business aspects, including menu, marketing, and operations, which they present to a panel of industry experts.Culinary culinary teams compete by preparing a three-course, gourmet meal in 60 minutes using only two butane burners, with no electricity or running water. Judged by industry professionals on taste, skill, teamwork, safety, and sanitation, students must demonstrate precision, speed, and creativityCake Decoratingdesign, assemble, and decorate a cake within a strict,  65-minute timeframe, demonstrating skills in icing, piping, and theme execution
 What the Competition Was Like

We had to cook a full three-course meal in 60 minutes  with just 2 portable burners, and we had to plate it like a professional restaurant.Everyone has a purpose on our  team. Christian Stanley is in charge of the Starter, Seared Scallops. Tanir Taylor is in charge of out Entree, a Duck Brest with saffron rice. Emma Robertson is  in charge of our dessert, a Hibiscus Poached Pear.  Zoe Kinney is  our floater which means she is helping anyone that needs it and  she was in charge of our knife cuts. We competed against 10 teamsWe got to the Ramkota at 7:30 tuesday morning   3/10/26
 How Much Work Went Into It

In preparation for State we had done 5 practices over the course of about 2 months We started out a bit rough mainly because some of our team including myself had never competed before I wore a bodycam throughout all of our practices to record and document our progress along the way and there was only 1 tiny Fire One member had only gotten to practice 2 times before state due to some unforeseen circumstances and i think that he pulled it off and did a great jobThe hardest part, I think, was trying to stay calm. The judges had said that we looked really calm and i dont think that any of us were feeling that way in the end. We were so nervous during the awards. And it really didn't hit me until I got home that we won. I think that this is a great way for the seniors( Tanir, Zoe) to finish out the year with the opportunities to make these wonderful memories
 What Happens Next

We are going to compete at Nationals in Baltimore April 24 - 26We have all received Scholarships to some culinary schools 

Well visit with Dailyn Kiner—from Mitchell----one of our winners next

 

 In this introductory ProStart Management events with Culinary and hospitality management skills----

 

9:16/00—KELO Commercials

9:18/00---Biz Show 2

Dailyn Kiner---Mitchell is the first of the winners we are talking with this morning----

 

I'm Dailyn Kiner from Mitchell High School and I competed in Cake and Culinary and won first in cake decorating for the second year in a row at the ProStart Invitational in Pierre

 

Specially in the cake decorating competition, you come with your cake already baked, filled and crumb coated and you get 65 minutes to complete it. I decided to do a chocolate coffee cake this year with a salted caramel crumble for the filling.

 

This year's theme was "Under the Sea" so all of the decorators had to come up with their own unique designs. I wanted to do my favorite sea animals so I had a whale breaching out of the top, a squid on the side and a whale shark on the other side. All of my decorations were made from marshmallow fondant and were made to look as realistic as possible. I also had fondant waves up the side of the second tier. For added decoration, I made sea shells, stars, corals and seaweed as well as much more.

 

I said earlier that this is my second year doing it, which is the cap and also because I'm graduating this year but ProStart has been awesome for me. I love doing all the designing and planning for the worksheets as well as actually going to competition and feeling the rush of time getting down to the wire. I love a good competition and especially with how amazing everyone did this year! It was definitely a jump up from last year! 





I'm sending you a photo of my cake as well just in case you don't have it but would like to ask about it! Thank you so much!






Just ahead---we’ll talk with another winner—Deb Rombough—from Harrisburg------and oh yes—we will include Geri Eide—FFA later this week----

 

Fox Business News is next—South Dakota Farmers Union will be 10-11 for the monthly appearance this morning..

 

9:28/30—KELO Commercials

9:30/00---Fox Business News

9:32/30---Biz Show 3

  With the approval of Geri Eide---here in South Dakota we are saluting some other State-wide winners in South Dakota---in the Pro Start Management Events with Culinary and hospitality management skills

 

---Lets go to Harrisburg and talk with Deb Rombough—HHS Culinary Arts—

 

   Talk to us about this ProStart Management National Qualifier event that had you part of it----

 

What did you do----and what did you learn with all that was 

 

----------one of those organizations that has made such a difference with our students---is Geri Eide----South Dakota-----

 

We’ll ask her how she does all she does next---

 

9:44/00----Biz 4

Geri Eide—or---

 

What she does—how she does it---

 

------what she would tell other organizations like this one we featured today---

 

And the value of doing it in any community or state---

 

What projects she is working---and how we make our young people feel engaged---and looking for tomorrow---

 

9:55/00—KELO COMMERCIALS

9:57/00---SD Farmers Union

Preview of our 10:00 Monthly Farmers Union Show—and what it means

 

Quite the guest list—Rocky Forman helped us put it together---and we enjoy our monthly visits—and it is important to those in Agriculture---too

 

----our time is up-thank you for yours

March 17, 2026&mdash;9-10&mdash;It&rsquo;s YOUR Business----Show 51-42
From the Blackburn Studios in Downtown Sioux Falls Become a Blackburn Protected Home
&nbsp;
(((LEARN MORE at Blackburn Basement Repair.com)))
&nbsp;&nbsp;((((((MUSIC THIS OLE HOUSE)))))
Yee Hah---I&rsquo;m Bill Zortman and on this St. Patrick&rsquo;s Day&mdash;welcome to It&rsquo;s YOUR Business---show 51-42 in our ORIGINAL It&rsquo;s YOUR Business Series.
&nbsp;
&nbsp;&nbsp;&nbsp;We have worked with Geri Eide---who works with young people all over the state---SDFFA---and we have been doing that with students from all over South Dakota&mdash;growing in organization and in helping causes.
&nbsp;
&nbsp;&nbsp;&nbsp;We had another opportunity to work with a group that just won the South Dakota Pro Start Invitational last week---and in view of all we continue to do with Geri and her organization---Seanna Regynski&mdash;Director and Education Coordinator for pro start.
&nbsp;
&nbsp;&nbsp;&nbsp;We&rsquo;ll introduce you this morning----Seanna (or?)
&nbsp;
<ol>
<li> What is ProStart?</li>
</ol>
ProStart is a national program that teaches high school students how the restaurant industry really works,from cooking to running a restaurant.There were 3 different categories to compete in&nbsp;ManagementTeams create a proposal from scratch, covering all business aspects, including menu, marketing, and operations, which they present to a panel of industry experts.Culinary&nbsp;culinary teams compete by preparing a three-course, gourmet meal in 60 minutes using only two butane burners, with no electricity or running water. Judged by industry professionals on taste, skill, teamwork, safety, and sanitation, students must demonstrate precision, speed, and creativityCake Decoratingdesign, assemble, and decorate a cake within a strict,&nbsp; 65-minute timeframe, demonstrating skills in icing, piping, and theme execution
<ol>
<li> What the Competition Was Like</li>
</ol>
We had to cook a full three-course meal in 60 minutes&nbsp; with just 2 portable burners, and we had to plate it like a professional restaurant.Everyone has a purpose on our&nbsp; team. Christian Stanley is in charge of the Starter, Seared Scallops. Tanir Taylor is in charge of out Entree, a Duck Brest with saffron rice. Emma Robertson is&nbsp; in charge of our dessert, a Hibiscus Poached Pear.&nbsp; Zoe Kinney is&nbsp; our floater which means she is helping anyone that needs it and&nbsp; she was in charge of our knife cuts.&nbsp;We competed against 10 teamsWe got to the Ramkota at 7:30 tuesday morning &nbsp; 3/10/26
<ol>
<li> How Much Work Went Into It</li>
</ol>
In preparation for State we had done 5 practices over the course of about 2 months&nbsp;We started out a bit rough mainly because some of our team including myself had never competed before&nbsp;I wore a bodycam throughout all of our practices to record and document our progress along the way and there was only 1 tiny Fire&nbsp;One member had only gotten to practice 2 times before state due to some unforeseen circumstances and i think that he pulled it off and did a great jobThe hardest part, I think, was trying to stay calm. The judges had said that we looked really calm and i dont think that any of us were feeling that way in the end. We were so nervous during the awards. And it really didn't hit me until I got home that we won.&nbsp;I think that this is a great way for the seniors( Tanir, Zoe) to finish out the year with the opportunities to make these wonderful memories
<ol>
<li> What Happens Next</li>
</ol>
We are going to compete at Nationals in Baltimore April 24 - 26We have all received Scholarships to some culinary schools&nbsp;
Well visit with Dailyn Kiner&mdash;from Mitchell----one of our winners next
&nbsp;
&nbsp;In this introductory ProStart Management events with Culinary and hospitality management skills----
&nbsp;
9:16/00&mdash;KELO Commercials
9:18/00---Biz Show 2
Dailyn Kiner---Mitchell is the first of the winners we are talking with this morning----
&nbsp;
I'm Dailyn Kiner from Mitchell High School and I competed in Cake and Culinary and won first in cake decorating for the second year in a row at the ProStart Invitational in Pierre
&nbsp;
Specially in the cake decorating competition, you come with your cake already baked, filled and crumb coated and you get 65 minutes to complete it. I decided to do a chocolate coffee cake this year with a salted caramel crumble for the filling.
&nbsp;
This year's theme was "Under the Sea" so all of the decorators had to come up with their own unique designs. I wanted to do my favorite sea animals so I had a whale breaching out of the top, a squid on the side and a whale shark on the other side. All of my decorations were made from marshmallow fondant and were made to look as realistic as possible. I also had fondant waves up the side of the second tier. For added decoration, I made sea shells, stars, corals and seaweed as well as much more.
&nbsp;
I said earlier that this is my second year doing it, which is the cap and also because I'm graduating this year but ProStart has been awesome for me. I love doing all the designing and planning for the worksheets as well as actually going to competition and feeling the rush of time getting down to the wire. I love a good competition and especially with how amazing everyone did this year! It was definitely a jump up from last year!&nbsp;
 
I'm sending you a photo of my cake as well just in case you don't have it but would like to ask about it! Thank you so much!
 
Just ahead---we&rsquo;ll talk with another winner&mdash;Deb Rombough&mdash;from Harrisburg------and oh yes&mdash;we will include Geri Eide&mdash;FFA later this week----
&nbsp;
Fox Business News is next&mdash;South Dakota Farmers Union will be 10-11 for the monthly appearance this morning..
&nbsp;
9:28/30&mdash;KELO Commercials
9:30/00---Fox Business News
9:32/30---Biz Show 3
&nbsp;&nbsp;With the approval of Geri Eide---here in South Dakota we are saluting some other State-wide winners in South Dakota---in the Pro Start Management Events with Culinary and hospitality management skills
&nbsp;
---Lets go to Harrisburg and talk with Deb Rombough&mdash;HHS Culinary Arts&mdash;
&nbsp;
&nbsp;&nbsp;&nbsp;Talk to us about this ProStart Management National Qualifier event that had you part of it----
&nbsp;
What did you do----and what did you learn with all that was&nbsp;
&nbsp;
----------one of those organizations that has made such a difference with our students---is Geri Eide----South Dakota-----
&nbsp;
We&rsquo;ll ask her how she does all she does next---
&nbsp;
9:44/00----Biz 4
Geri Eide&mdash;or---
&nbsp;
What she does&mdash;how she does it---
&nbsp;
------what she would tell other organizations like this one we featured today---
&nbsp;
And the value of doing it in any community or state---
&nbsp;
What projects she is working---and how we make our young people feel engaged---and looking for tomorrow---
&nbsp;
9:55/00&mdash;KELO COMMERCIALS
9:57/00---SD Farmers Union
Preview of our 10:00 Monthly Farmers Union Show&mdash;and what it means
&nbsp;
Quite the guest list&mdash;Rocky Forman helped us put it together---and we enjoy our monthly visits&mdash;and it is important to those in Agriculture---too
&nbsp;
----our time is up-thank you for yours

Bill Zortman brings entrepreneurs and community and state leaders together to talk about business.