During the Louisiana Hospitality Foundation Culinary Competition, teams demonstrated their knife skills, poultry fabrication and creative abilities through the preparation of a three-course, gourmet meal in 60 minutes.
The winner of the Louisiana Hospitality Foundation Culinary Competition, was Hammond High Magnet School, led by instructor Angie Drago and students Ryan Alack, Shenard Crandle, Madison Fisher, Kyarah Golden, and Willie Robinson.
Hammond High Magnet School’s winning menu was: appetizer-Oyster Bahn Mi: shrimp toast, fried gulf oysters, pickled vegetables, fresh herbs, fresh cucumbers and jalapenos, and sweet soy sauce; entrée-The Steak: seared spinalis, celeriac puree, sautéed asparagus tips, mushroom vermouth reduction, crispy leeks and herb oil; and dessert-Chocolate and Spice: Cardamom chocolate Bavarian filled krumkake, pistachios, lemon curd, chocolate ganache, strawberry salsa.
The second place team was West Feliciana High School in St. Francisville, led by instructor Amy Dreher and students Jordan Bringedahl, Kevonte Davis, Ben Souther, Jackson Stewart and Jonathan Tate. The third place team was Lakeshore High School in Mandeville, led by instructor Judy Achary and students Sydney DeVille, Jenna Duryea, Leighanne Lachney, Sherran Marx and Gianna Nastasi. The fourth place team was Abbeville High School in Abbeville, led by instructor Devin Romero and students Blake Broussard, Harley Tesar, Alyssa Trahan and Tori Vaughn. The fifth place team was North Vermilion High School in Maurice, led by instructor Daphne Smith and students Katelynn Breaux, Brett Primeaux, Gabrielle Romero and Austin Sarver.
Teams participating in the Raising Cane’s Management Competition demonstrated their knowledge of the restaurant and foodservice industry by developing a restaurant concept, including the menu, design, budget and marketing strategies, which they presented to a panel of judges as an entrepreneur would pitch to a group of investors.
The winner of the Raising Cane’s Chicken Fingers Management Competition was Lakeshore High School in Mandeville, led by instructor Judy Achary and students Miranda Alphonso, Mackenzie Fomby, Marissa Green, Jonnathan Hayes, and Evan Puissegue.
Lakeshore High School’s winning restaurant concept was “Mambo’s,” a restaurant serving healthy southern cuisine.
The second place team was Hammond High Magnet School, led by instructor Angie Drago and students Ryan Alack, Pamela Brownlow, Madison Fisher and Kyarah Golden. The third place team was West Feliciana High School in St. Francisville, led by instructor Amy Dreher and students Lauren Broussard, Jalen Cavalier, Mike Cooper and De’Asia Smith. The fourth place team was North Vermilion in Maurice, led by instructor Daphne Smith and students Victoria Broussard, Adrian Courville, Austin Sarver and Ainsley Lange. The fifth place team was Denham Springs High School, led by instructor Jamie Manotas and students Autumn Cabiad, Trison Comeaux, Cynthia Lopez and Karly Smith.
Hammond High Magnet School and Lakeshore High School will represent Louisiana in the National ProStart Invitational in Dallas, Texas, April 29-May 1, 2016, where they will compete for an additional $1.4 million in scholarship dollars.
Schools were also recognized for their individual achievements in various categories within the two competitions.
- Knife Skills Award: Lakeshore High School
- Safety & Sanitation Award: Hammond High Magnet School
- Teamwork Award: Hammond High Magnet School
- Judges’ Pick- Appetizer: Lakeshore High School- Tomato & Crawfish Caprese: Fried soft-shell crawfish, crab boil mozzarella, grilled green tomato, remoulade, basil
- Judges’ Pick- Entrée: West Feliciana High School- Pan Seared Duck Breast, Parsnip and Yukon Gold Potato Puree, Honey Thyme Glazed Carrots, Cherry Gastrique, Rambo Radish Sprouts
- Judges’ Pick- Dessert: Hammond High Magnet School- Chocolate and Spice: Cardomom chocolate Bavarian filled krumkake, pistachios, lemon curd, chocolate ganache, strawberry salsa
- Judges’ Award- Restaurant Concept: John Ehret High School
- Judges’ Award- Critical Thinking: Hammond High Magnet School
- Judges’ Award- Verbal Presentation: North Vermilion High School
The 2016 LRAEF ProStart Student Invitational Sponsors include: Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana Restaurant Association, National Restaurant Association Educational Foundation, Raising Cane’s Chicken Fingers, Performance Foodservice Caro, Atmos Energy, Ben E. Keith Foodservice Distributors, Ecolab, Louisiana Culinary Institute, New Orleans Wine and Food Experience, Whole Foods Market, Besh Restaurant Group, Capitol City Produce, Centerplate, Coca-Cola, Community Coffee, Custom Apparel, Freeman Decorating, and the New Orleans N. Morial Convention Center and Walk-On’s Bistreaux & Bar. The LRAEF would like to thank the nine chapters of the LRA throughout the year.
ProStart is a nationwide career technical education program where high-school students learn from an industry-derived, competency-based curriculum that teaches culinary techniques and restaurant management skills, coupled with real-life restaurant sector experiences. In addition to industry-specific skills, a majority of ProStart students report learning critical employability skills, including workplace and professional behavior, communications skills and teamwork.
The LRAEF pairs ProStart students and LRA members together in a mutually-beneficial relationship. Students are required to complete a 400-hour work internship, thus providing hands-on training. Many of LRA members serve as mentors to ProStart students.