Louisiana ProStart Program's recent Educator Training held at The University of New Orleans Hotel, Restaurant & Tourism Program (UNO HRT) was a dynamic and enriching event. The day commenced with an opening session led by Jonathan Baynham, LRAEEF Executive Director, and Mistica Maples-Adams, LRAEF Program Manager, setting the tone for an engaging program. The training delved into diverse areas, including updates on apprenticeship programs presented by Baynham and David Emond, along with Mistica Maples-Adams sharing ProStart best practices.
Participants also benefited from Kelly Guilbeau's expertise from The Salad Station, gaining valuable insights into effective marketing strategies. The interactive sessions following lunch were a highlight, featuring hands-on experiences facilitated by Chef Mark Springfloat of University of New Orleans Hotel, Restaurant and Tourism Program, where educators learned about meat fabrication, and Conrad Chura of Wakin' Bakin' guided them in creating their own distinctive spice blends.
Dr. Yvette Green, the Department Chair of UNO HRT, capped off the day by providing an overview of the university's program, offering a glimpse into the broader opportunities available within the field.
Overall, the training provided a rich tapestry of learning experiences and practical insights for educators to integrate into their curriculum.