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Event will honor scholarship award winners and partner organizations
The Louisiana Restaurant Association Education Foundation’s (LRAEF) inaugural recognition event, “Serving the Future—Celebrating Careers in Hospitality,” will be held Thursday, March 30, 2017 at Generations Hall in New Orleans, 6-9 p.m. A party created to honor the 2017 LRAEF Scholarship Award winners and the LRAEF’s partner organizations, it will feature delicious food from some of the most popular restaurants in the New Orleans area and some fun surprises for scholarship recipients and the high school students in town for the Louisiana ProStart® Student Invitational. ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow's industry leaders. This two-day annual competition features ProStart teams from across the state competing in separate culinary and restaurant management components for a chance to win scholarships to culinary and hospitality-focused post-secondary schools and to represent the state at the National ProStart Invitational in Charleston, S.C. next month. “Serving the Future” will feature two emcees, married chefs Cody and Samantha Carroll, who own Hot Tails Restaurant in New Roads and Sac-a-Lait in New Orleans. As Louisiana Culinary Institute alumni, they represent how much success a former culinary student can achieve in the restaurant industry. They will lead the ceremony that will recognize 34 students who will receive $57,000 in scholarships from the LRAEF Scholarship Fund. Created in 2009, this fund has awarded $390,000 to deserving students interested in furthering their education to support a career in the culinary, hospitality, or other related industries. During the evening, students and scholarship winners will be able to take photos with notable guest chefs and restaurant operators and enjoy music by a DJ and great food from such restaurants as Barcadia Bar & Grill, Dat Dog, Melt and Plum Street Snoballs, just to name a few. Party favors will include photo booth flip-books from Funtastic Fotos. “We are so excited to bring this unique event to our scholarship winners and ProStart students,” said LRAEF Executive Director Alison Greffenius. “‘Serving the Future’ is all about honoring the future of our industry in a fun atmosphere that high school and college students can appreciate.” This event would not be possible without the support of the “Serving the Future” sponsors. They are:
2017 LRAEF Annual Partners: Five Diamond- Acme Oyster House, Auto-Chlor System, Emeril Lagasse Foundation, Louisiana Hospitality Foundation, Louisiana Restaurant Association, National Restaurant Association Educational Foundation and Raising Cane’s Chicken Fingers; Four Diamond- Performance Foodservice- Caro; Three Diamond- Atmos Energy, Baton Rouge Epicurean Society, Ben E. Keith Co., Delaware North, Ecolab and Louisiana Culinary Institute; Two Diamond- Besh Restaurant Group and Louisiana Gas Association and One Diamond-Capitol City Produce. The LRAEF would also like to thank the nine chapters of the LRA for their support throughout the year.
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The Louisiana Restaurant Association Education Foundation (LRAEF) Board of Directors, through its Scholarship Fund, will award $57,000 in scholarships to 34 students. The recipients will be honored at the event, “Serving the Future—Celebrating Careers in Hospitality,” March 30, 2017 at Generations Hall in New Orleans.
The LRAEF Scholarship Fund was created in 2009 to provide financial support for individuals interested in furthering their education to support a career in the culinary, hospitality, or related industries. Since its inception, the Scholarship Fund has awarded $390,000 to deserving students. The LRAEF’s most prestigious award, the Jim Funk Scholarship, is named for the former LRA President & CEO who guided the creation of the LRAEF during his 30 years with the organization. This year’s recipient of the Jim Funk Scholarship for the third consecutive year is Kerry Ford. Ford is a graduate of Destrehan High School/St. Charles Satellite Center and is attending the Chef John Folse Culinary Institute at Nicholls State University. The LRAEF ProStart® Scholarship is presented to students who have or will receive the National ProStart Certificate of Achievement. This year’s recipients are:
The LRA Board Fund Scholarship is presented to students who intend to pursue a career in the restaurant, foodservice, tourism or hospitality industry. This Fund is supported through a generous annual donation by the LRA Board of Directors. This year’s recipients are:
The LRA Cenla Chapter Scholarship is provided to students residing in central Louisiana who are pursuing a career in the culinary or hospitality industry. It was established in 2015 with a generous contribution from the LRA Cenla Chapter. The recipients are:
The Louisiana Seafood Scholarship is awarded annually to qualified applicants who show an interest in cultivating, protecting and promoting Louisiana Seafood. The scholarship was established in 2013 through a partnership with the Louisiana Seafood Promotion & Marketing Board. This year’s recipients are:
“The best part of my role as Chair of the LRA Education Foundation is having the opportunity to recognize students for their hard work,” said LRAEF Chair Peter Sclafani. “I have no doubt that these scholarships will help our 34 recipients to become leaders and innovators in the restaurant and hospitality industry.” The LRAEF will also honor its ProStart Educator of Excellence, Steven Oubre of Woodlawn High School. Oubre will also be recognized in May, along with his counterparts from across the country, at the National Restaurant Association’s Educator of Excellence Awards in Chicago, for their exemplary dedication to the ProStart program. 2017 LRAEF Annual Partners: Five Diamond- Acme Oyster House, Auto-Chlor Services, Emeril Lagasse Foundation, Louisiana Hospitality Foundation, Louisiana Restaurant Association, National Restaurant Association Educational Foundation and Raising Cane’s Chicken Fingers; Four Diamond- Performance Foodservice- Caro; Three Diamond- Atmos Energy, Baton Rouge Epicurean Society, Ben E. Keith, Delaware North, Ecolab and Louisiana Culinary Institute; Two Diamond- Besh Restaurant Group and Louisiana Gas Association and One Diamond-Capitol City Produce. The LRAEF would also like to thank the nine chapters of the LRA for their support throughout the year. Connects Hospitality Employers with Job Seekers
The Louisiana Restaurant Association (LRA) is pleased to announce the launch of www.LouisianaHospitalityJobs.com designed specifically to meet the needs of the ever-expanding Louisiana restaurant and hospitality sector. With more than 8,300 eating and drinking places in Louisiana and more than 205,000 employees, this workforce is the largest in the state. By 2027, an additional 17,400 new positions will be created by the state’s restaurant industry alone. The LRA, through LouisianaHospitalityJobs.com seeks to connect employers with job seekers in an easy to navigate online interface. “The number one topic discussed among our members is the need for quality employee talent,” said Stan Harris, LRA President and CEO. “We are particularly excited to connect employers to our ProStart® Program—a culinary arts and restaurant management curriculum—offered in 65 high schools across the state. In addition, this site is a great resource for job seekers in the post-secondary hotel, restaurant and tourism programs.” The site is free for job seekers and offers the capability to search over 500 open positions available at any given time, upload or build their resume by creating a profile, and offers resources for job seekers to boost their candidacy with industry-based certifications. Job seekers who create a profile on the site will receive discounts on the ServSafe® suite of hospitality industry-specific training products, thus earning industry-based certifications. “The hospitality industry offers various careers in a non-traditional and flexible environment,” added Harris. “The LRA has recognized more than 300 individuals with a combined 8,000 years of service as Restaurant Legends in the last decade. These individuals have dedicated their careers to our industry and prove their jobs are rewarding and meaningful.” For hospitality employers, packages are available for purchase to advertise one or multiple positions and includes applicant tracking features such as messaging applicants, adding notes to applicants and forwarding applications to other staff. The capability to add screening questions to a posting further aids in identifying top candidates. All hospitality employers are welcome to purchase packages, however, LRA members save 30 percent off an individual job posting and 40 percent off a Basic 5-Pack; a Premium 10-Pack and a Premiere Employer 20-Pack. To confirm LRA membership and receive the PROMO CODE, call (504) 454-2277 or email louisianahospitalityjobs@lra.org. The Louisiana Restaurant Association is one of the largest business organizations in the state, representing restaurant operations and related businesses. The restaurant industry in Louisiana is the state’s largest private employer, providing jobs to more than 205,000 residents. Restaurants in Louisiana are expected to generate sales of $8.9 billion in 2017. Get up-to-date news about the LRA and the restaurant industry from www.lra.org. The Louisiana Restaurant Association (LRA) and Well-Ahead Louisiana are joining efforts to help state residents live healthier lifestyles by offering healthier options on restaurant menus.
“Louisiana is renowned for its food and culture. Unfortunately, we also have the highest obesity rates in the nation and lead the nation in other preventable chronic diseases such as diabetes, heart disease and stroke,” Melissa R. Martin, Director of the Bureau of Chronic Disease Prevention and Health Promotion, said. “In a time when Americans are eating out more than ever, this partnership with LRA is an opportunity to help residents make smarter and healthier food choices.” Offering healthier options benefits restaurants, too, as many consumers become more health-conscious. One way restaurants can make a difference is by seeking designation as a Well-Ahead WellSpot. Designation is achieved by meeting wellness benchmarks that include offering and promoting healthy menu options, offering healthy options on the children’s menu and including low-fat milk or water as the default beverage, and accommodating dietary restrictions. “As Louisianans come to rely on restaurants for more of their meals, and health and wellness a concern for much of our population, we encourage restaurants to take advantage of the free resources available through Well-Ahead Louisiana,” said Stan Harris, President and CEO of the Louisiana Restaurant Association. “Nearly 70 restaurants across Louisiana have already been designated as WellSpots, offering their customers a variety of menu options to aid them in making healthy food choices.” To become a WellSpot, restaurant owners can visit wellaheadla.com and click ‘become a WellSpot.’ They will then be connected with a Well-Ahead team member who will assist them in meeting the benchmarks and becoming designated. Residents who want to be more health-conscious when they eat out should ask restaurants about their healthy menu options, as they may not be listed on the regular menu. Residents can also search the WellSpot network for designated restaurants near them here. The Louisiana Restaurant Association is one of the largest business organizations in the state, representing restaurant operations and related businesses. The restaurant industry in Louisiana is the state’s largest private employer, providing jobs to more than 200,000 residents. Restaurants in Louisiana are expected to generate sales of $8.9 billion in 2017. Get up-to-date news about the LRA and the restaurant industry from www.lra.org. Well-Ahead Louisiana is an initiative started by the Louisiana Department of Health aimed at improving the health and wellness of Louisiana residents. Well-Ahead Louisiana promotes and recognizes smart choices in the spaces and places we live and work every day that make it easier for us all to live healthier lives, from going tobacco-free to ensuring healthy lunch options or supporting workplace fitness programs. To learn more visit www.wellaheadla.comor follow us on facebook @WellAheadLA or on LinkedIn @Well-Ahead Louisiana. Across the nation, millions of Americans love the rich and succulent flavors of the Gulf of Mexico oysters. Available throughout the year, the shellfish provide decadence without the guilt as a low-calorie protein that is an excellent source of zinc, vitamin B-12 and omega-3 fatty acids. The Gulf of Mexico waters produce the world’s best oysters due to the nutrient-rich waters in which they were raised and harvested, yielding more than 500 million pounds of in-shell oysters each year. The Gulf Coast oyster community currently produces nearly 65 percent of all oysters commercially harvested in the United States. The oysters from the Gulf Coast are delightful to enjoy both raw and cooked. However, it’s important for oyster enthusiasts to understand the potential risk associated with eating raw shellfish, including Gulf of Mexico oysters. Vibrio vulnificus is a naturally occurring bacteria that normally lives in warm, salty seawater and can be contracted by consuming raw seafood or allowing an exposed wound to come in contact with affected water. In at-risk consumers, such as those with liver disease, diabetes or a weakened immune system, vibrio vulnificus can be life threatening. Restaurants serving oysters must visibly post the following statement in two of three spots--on one of the walls and either on each menu or at each table: There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach or blood or have other immune disorders, you should eat these products fully cooked. The LRA makes these signs available to members both printed and electronic as a member service.To print a copy, click on the document below. Gulf of Mexico oysters are delectable any way you enjoy them—raw, baked, broiled, chargrilled, fried and everything in between. The LRA encourages at-risk consumers to enjoy Gulf of Mexico oysters fully-cooked. 
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