The Louisiana Restaurant Association Education Foundation (LRAEF), in conjunction with the National Restaurant Association Educational Foundation (NRAEF), hosted the 17th Annual Louisiana ProStart® Student Invitational, February 26-27, 2018 at the New Orleans Morial Convention Center. The Louisiana Hospitality Foundation was the title sponsor for the Culinary Competition and Raising Cane’s Chicken Fingers was the title sponsor for the Management Competition. The Louisiana Hospitality Foundation Culinary Competition showcased the culinary and creative talents of ProStart students from 22 high schools. The Raising Cane’s Chicken Fingers Management Competition featured the conceptual restaurant development and marketing ingenuity of ProStart students from eight high schools.
During the Louisiana Hospitality Foundation Culinary Competition, teams demonstrated their 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 Instructor: Angie Drago Students: Sara Baiamonte, Andrew Cambre, Khloe Chen, Cade Kershentine and Trenton Oliphant Chef Mentor: Former Hammond ProStart students Bethany Armstrong and Savannah Hall Winning menu: Appetizer- egg yolk and mushroom ricotta stuffed ravioli; Entrée- Habanero and tamarind sticky spare ribs, apple fennel slaw, purple sweet potato puree, horseradish sauce and fennel pollen; and Dessert- white chocolate Bavarian, mixed nut nougatine, blackberry jam, pink lemon sorbet and fresh blackberries. Second place culinary: St. Charles Satellite Center, Luling Instructor: Patrick Phelan Students: Zoe Bell, Matthew Fink, Daizhan Price, Tranayshia Kenner and Katelyn Thomas Chef Mentor: Eli Wilson of Jacmel Inn in Hammond Third place culinary: West Feliciana High School, St. Francisville Instructor: Amy Dreher Students: Blane Coley, Nick Kent, Helen Davis, Reagan Edwards and Kacey Kile Chef Mentor: Daniel Dreher of Fresh Kitchen in Baton Rouge Fourth place culinary: Ascension Parish ProStart, Geismer Instructor: Traci Hymel Students: Sarah Chiasson, Jacqueline LeGrange, Rebecca Lilly, Jervey Cheveallier and Megan Little Chef Mentor: Jordan McClellan Fifth place culinary: St. James Parish Career and Technology Center, Lutcher Instructor: Rachael Schexnayder Students: Taylor Ferchaud, Elizabeth Springstead, Odyssey Peterson, Whitney Adams and Gretchen Borne Chef Mentor: Personal Chef Tasha Clement 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: West Feliciana High School, St. Francisville Instructor: Amy Dreher Students: Lora Lathrop, Caroline Smith, Lilly Ray, Marleigh Jaenel and Amelia Percy Winning restaurant concept: Caroline’s Sandwiches and More, an airport café that offers a healthy take on a variety of America’s favorite sandwiches, wraps and salads. Second place management: Academy of Our Lady, Marrero Instructor: Tracie Comeaux Students: Helen Kassahun, Chelsey Termine, Hannah Mauduit, Katelynn Nguyen and Katie Warrington Third place management: Hammond High Magnet School Instructor: Angie Drago Students: Kiara Smith, Olivia Bottolfs and Kearstin Foster Fourth place management: Springfield High School Instructor: Carol Tate Students: Breanna Fletcher, Stephany Roberson, Jamie Moody, Shea Hunt Fifth place management: North Vermilion High School, Maurice Instructor: Daphne Smith Students: Makenzi Williams, Shainie Stelly, Tommy Stelly, Jenna Boutte and Lionel Willis Hammond High Magnet School and West Feliciana High School will represent Louisiana in the National ProStart Invitational in Providence, Rhode Island, April 27-29, 2018, where they will compete for more than $1 million in additional scholarship dollars. Schools were also recognized for their individual achievements in various categories within the two competitions. Culinary:
Management:
The 2018 LRAEF ProStart Student Invitational Sponsors are: Louisiana Hospitality Foundation- Culinary Competition Sponsor, Raising Cane’s Chicken Fingers- Management Competition Sponsor, TABASCO®- Opening Ceremony Sponsor, Centerplate- In-Kind Competition Meal Sponsor, PJ’s Coffee- Competition Meal Sponsor, Faux Pas Prints- Competition T-Shirt Sponsor, Walk-On’s Bistreaux & Bar- Competition Apparel Sponsor. Special thanks to Coca-Cola, Freeman Decorating and New Orleans Morial Convention Center. The 2018 LRAEF Annual Partners are: Five Diamond: Acme Oyster House, Auto-Chlor System, Emeril Lagasse Foundation, Louisiana Hospitality Foundation and Raising Cane’s Chicken Fingers; Four Diamond: Performance Foodservice Caro; Three Diamond: Baton Rouge Epicurean Society and Delaware North; Two Diamond: Louisiana Gas Association; and One Diamond: Katie’s Restaurant and Patrick J. Gros, CPA. The LRAEF would also like to thank the nine chapters of the LRA for their support throughout the year. ProStart is a nationwide, two-year culinary arts and restaurant management program for high school students that develops the best and brightest talent into tomorrow’s restaurant industry leaders. By uniting the classroom and the industry, ProStart gives students a platform to discover new interests and talents and opens doors for fulfilling careers. Students are required to complete a 400-hour work internship, thus providing hands-on training. ProStart is important because it provides a pathway to a student’s future success, providing a foundation for a variety of career choices—from management and culinary operations, to supply chain positions and marketing support. The possibilities are endless in an industry with many facets. Many LRA members serve as mentors to ProStart students and also hire them. The Louisiana Restaurant Association Education Foundation’s (LRAEF) second annual recognition event, “Serving the Future—Celebrating Careers in Hospitality,” will be held Monday, February 26, 2018 at Generations Hall in New Orleans, 6-9 p.m.
This event honors the 2018 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 2018 Louisiana ProStart® Student Invitational. ProStart is a nationwide, two-year program for high school students designed to develop the best and brightest young 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. The students also compete to represent the state at the National ProStart Invitational in Providence, Rhode Island in April. “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 the success a former culinary student can achieve in the restaurant industry. They will lead the ceremony that will recognize 20 students who will receive $48,000 in scholarships from the LRAEF Scholarship Fund. Created in 2009, this fund has awarded $438,000 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 Acme Oyster House, Dat Dog, Commander’s Palace and Plum Street Snoballs, just to name a few. Party favors will include a the perfect “selfie” from photo booth company, Geaux Selfie. “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 leaders 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:
2018 LRAEF Annual Partners: Five Diamond- Acme Oyster House, Auto-Chlor System, Emeril Lagasse Foundation, Louisiana Hospitality Foundation and Raising Cane’s Chicken Fingers; Four Diamond- Performance Foodservice- Caro; Three Diamond- Baton Rouge Epicurean Society and Delaware North; Two Diamond-Louisiana Gas Association and One Diamond- Katie’s Restaurant and Patrick J. Gros, CPA. The LRAEF would also like to thank the nine chapters of the LRA for their support throughout the year. The Louisiana Restaurant Association Education Foundation (LRAEF) will host its 17th Annual Louisiana ProStart® Student Invitational, February 26-27, 2018, at the New Orleans Morial Convention Center, Hall J. The Louisiana Hospitality Foundation is the title sponsor of the Culinary Competition, Monday, February 26, 2018. Raising Cane’s Chicken Fingers is the title sponsor of the Management Competition, Tuesday, February 27, 2018.
More than $1.4 million in scholarships will be awarded to students whose team places in the top five in both the culinary and management competitions. The funds were donated from 12 of the leading post-secondary culinary and hospitality programs in the country, including: Chef John Folse Culinary Institute at Nicholls State University, Culinary Institute of America, Louisiana Culinary Institute and the University of New Orleans, among others. “These students are pairing a beloved food culture with the ProStart curriculum, which are both highly regarded,” said Stan Harris, Louisiana Restaurant Association President & CEO. “It is remarkable to see these students compete during this event and utilize the most important elements of being successful in the restaurant industry or any career path—teamwork, presentation skills, communications and critical thinking.” ProStart is a nationwide, two-year culinary arts and restaurant management program for high school students that develops the best and brightest talent into tomorrow’s restaurant industry leaders. By uniting the classroom and the industry, ProStart gives students a platform to discover new interests and talents and opens doors for fulfilling careers. Students are required to complete a 400-hour work internship, where they experience hands-on training. ProStart is important because it provides a pathway to a student’s future success and a foundation for a variety of career choices—from management and culinary operations, to supply chain positions and marketing support. The possibilities are endless in an industry with many facets. Many LRA members serve as mentors to ProStart students and also hire them. The invitational showcases the culinary and academic talents of high school junior and senior ProStart students from 25 schools across Louisiana. The invitational features two primary components: the Louisiana Hospitality Foundation ProStart Culinary Competition and the Raising Cane’s Chicken Fingers ProStart Management Competition. The Opening Ceremony sponsored by TABASCO® begins Monday, February 26 at 9 a.m. in Hall J. The Opening Ceremony will feature keynote speaker Chef Susan Spicer of Bayona, Mondo and Rosedale restaurants in New Orleans. During the Louisiana Hospitality Foundation ProStart Culinary Competition, Tuesday, February 27 from 10 a.m.-3:45 p.m., teams will demonstrate their creative abilities through the preparation of a three-course, gourmet meal. Twenty-eight judges from the foodservice industry and post-secondary educational institutions will observe and rate their performance during the competition. Judges volunteering their time and expertise include: Chef Tariq Hanna of Sucré, Chef Michael Gulotta of Mopho and Maypop; Chef Mike Brewer of City Pork (a former King of Louisiana Seafood); Chef Rebecca Klaskala of Restaurant R’evolution; and Chef Jason Goodenough of Carrollton Market, among others. “We greatly value the importance of educating today’s youth and are excited to be the title sponsor of the 2018 ProStart Culinary Competition for the third year in a row,” said David Blitch, President and Co-Founder, Louisiana Hospitality Foundation. “Our foundation works year round to provide resources for children in the community, and access to culinary education will help develop the future of our hospitality industry. The ProStart program is unique and a true value to Louisiana’s future.” Teams participating in the Raising Cane’s Chicken Fingers ProStart Management Competition, Tuesday, February 27 from 9:30 a.m.-1:45 p.m. will demonstrate their knowledge of the restaurant and foodservice industry by developing a restaurant concept, including the menu, design, budget and marketing strategies, which they present to a panel of judges as an entrepreneur would pitch to a group of investors. Judges include: Peter Sclafani of Ruffino’s Restaurants; Derrick Dunne of Raising Cane’s Chicken Fingers; Jen Kelley of the Louisiana Hospitality Foundation; Dr. Yvette Green of Kabacoff School of HRT at UNO; and Jeff Conaway of Beausoleil; among others. The Awards Ceremony concludes the two-day event, Tuesday, February 27 at 2:45 p.m. in Hall J. The Awards Ceremony will feature keynote speaker Chef Michael Gulotta of Mopho and Maypop restaurants in New Orleans. “Raising Cane’s Chicken Fingers came to be what it is today based on a dream, hard work and passion. ProStart ignites those ideals in students making this program invaluable to the restaurant industry,” said Todd Graves, CEO, Fry Cook and Cashier, Raising Cane’s Chicken Fingers. “The students participating in the Raising Cane’s ProStart Management Competition will pitch restaurant concepts and exhibit critical thinking far beyond their years, and it’s reminiscent of how I got my start.” The 2018 LRAEF ProStart Student Invitational Sponsors are: Louisiana Hospitality Foundation- Culinary Competition Sponsor, Raising Cane’s Chicken Fingers- Management Competition Sponsor, TABASCO®- Opening Ceremony Sponsor, Centerplate- In-Kind Competition Meal Sponsor, PJ’s Coffee- Competition Meal Sponsor, Faux Pas Prints- Competition T-Shirt Sponsor, Walk-On’s Bistreaux & Bar- Competition Apparel Sponsor. Special thanks to Coca-Cola Bottling Co. United, Inc., Freeman Decorating and New Orleans Morial Convention Center. The 2018 LRAEF Annual Partners are: Five Diamond: Acme Oyster House, Auto-Chlor System, Emeril Lagasse Foundation, Louisiana Hospitality Foundation and Raising Cane’s Chicken Fingers; Four Diamond: Performance Foodservice Caro; Three Diamond: Baton Rouge Epicurean Society and Delaware North; Two Diamond: Louisiana Gas Association; and One Diamond: Katie’s Restaurant and Patrick J. Gros, CPA. The LRAEF would also like to thank the nine chapters of the LRA for their support throughout the year. The participating schools in each competition are: Louisiana Hospitality Foundation CULINARY Competition Abbeville High School Ascension Parish ProStart Broadmoor High School Chalmette High School Denham Springs High School East Iberville High School East St. John High School Fontainebleau High School Franklinton High School Hammond High Magnet School Lafourche Parish Career Magnet Center Lakeshore High School Live Oak High School Morgan City High School North Vermilion High School Salmen High School Slidell High School St. Charles Satellite Center St. James Parish Career & Tech. Center Sulphur High School West Feliciana High School West St. John High School Woodlawn High School RAISING CANE’S CHICKEN FINGERS MANAGEMENT COMPETITION Academy of Our Lady Broadmoor High School Donaldsonville High School East St. John High School Hammond High Magnet School North Vermilion High School Springfield High School Sulphur High School West Feliciana High School The winning teams will go on to represent Louisiana at the National Restaurant Association Educational Foundation’s ProStart Invitational, April 27-29, 2018, in Providence, Rhode Island, where they will compete for more than $1 million in additional scholarships. LRA SIF Members: Here is the latest video in the LRA SIF Series on preventing slips, trips and falls—the most common type of claim our Fund receives annually. To aid our SIF participants and members, we produced this quick two-minute video on the factors that culminate in these types of accidents and how they and their employees can prevent them. In an effort to communicate with our members beyond just the written word, these videos are designed to help all of us relay valuable information that they otherwise might miss. With the rise in smart phone usage, members can easily watch it from the palm of their hands. We invite you to watch this video and share as you deem necessary. We will share it in the SnapShot on Monday, share it on our social media and website as well. The Louisiana Restaurant Association Education Foundation (LRAEF) Board of Directors, through its Scholarship Fund, will award $48,000 in scholarships to 20 students. The recipients will be honored at the event, “Serving the Future—Celebrating Careers in Hospitality,” February 26, 2018 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 $438,000 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 is Evan Landry. Landry is a graduate of Denham Springs High School and is attending Nicholls State University. He is a third year recipient of a LRAEF Scholarship award. 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 recipient is:
The LRAEF will also honor its ProStart Educator of Excellence, Amy Dreher of West Feliciana High School in St. Francisville. Dreher will also be recognized in May, along with her counterparts from across the country, at the National Restaurant Association’s Educator of Excellence Awards in Chicago, for her exemplary dedication to the ProStart program. 2018 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- Baton Rouge Epicurean Society and Delaware North; Two Diamond- Louisiana Gas Association and One Diamond- Katie’s Restaurant and Patrick J. Gros, CPA. The LRAEF would also like to thank the nine chapters of the LRA for their support throughout the year. What’s bright orange and has eight fingers and two thumbs? Fishermen in the Gulf of Mexico, thanks to donations from people and organizations to the Gulf Seafood Foundation’s (GSF) “Helping Hands” effort providing work gloves to Gulf fishermen affected by Hurricanes Harvey and Irma. More than 1000 pair of foam insulated and fleece-lined work gloves have been delivered to the Gulf Seafood Foundation. More than 1000 pair of foam insulated and fleece-lined work gloves have been delivered to Houston (GSF) Board member Raz Halili of Prestige Oyster’s. The fluorescent orange PVC coated gloves with dark brown wristbands are imprinted the Gulf Seafood Foundation logo and the hashtag “#helpinghands. “These gloves are perfect for our Gulf fishermen,” said Halili after receiving the shipment. “Work gloves are an important part of everyday life on a fishing vessel. We hope they will remind those working hard to provide the best seafood in the U.S. to customers around the world that they are not forgotten.” Halili, and GSF Board member Ewell Smith, are currently formulating plans to distribute the gloves. The two Co-Chairs of the Foundation’s Charitable Committee want to get the gloves on the hands of fishermen in Texas and Florida first, and then distribute the remaining gloves across the Gulf. “We are not a large organization but we wanted to do something that all our fishermen could appreciate,” said Jim Gossen, Chairman of the Foundation. “I want to thank everyone who made this possible. Every dollar we received from donations was spent on this project and it is our hope that we can make this an ongoing program. We also would like to thank Dallas based Mprinted.com for working to provide these gloves for our fishermen.” One of the largest donors to the program came from a Louisiana company. Portion of proceeds from The Oyster Bed’s new sizzling steak plate “The Steak Bed” were donated to the “Helping Hands” project. At the launch the company created a coupon code – “HelpingHands” – to save customers 10% on The Steak Bed orders from The Oyster Bed’s website. A five-dollar donation was made to the Gulf Seafood Foundation for each order. “Five dollars may not seem like a lot, but that is a pair of gloves for a fishermen,” said Tommy Waller, who founded the company with his brother Adam. “Fishermen go through three or four pair a week, that’s more than $75 a month they could have used to repair their flooded home, feed their kids, or pay their mounting bills.” Work gloves are an important part of everyday life on a fishing vessel. The Gulf Seafood Foundation hopes they will remind those working hard to provide the best seafood in the U.S. to customers around the world that they are not forgotten. “Last year was tough for Gulf fishermen,” said Joaquin Padilla, a Texas oyster fisherman who was among the first to receive gloves. “I appreciate the efforts of the Gulf Seafood Foundation to provide a little extra assistance when we need it most. I will wear these and remember there are good people out there looking out for us.” The Foundation is also planning to distribute a few gloves to chefs across the Gulf who continues to unselfishly support Gulf fishermen. “We would like to our gloves on the hands of some of the best restaurant oyster shuckers,” said Ewell Smith. “We are also hoping to get chefs to autograph the gloves and auction them off to raise more money for our fishermen.” In addition to distribution to Gulf fishermen, the Foundation is planning on sending gloves to fishermen in Puerto Rico who were also severely impacted by Hurricane Maria. “This is just the first step to help our fellow fishermen on the island,” said Board Member Harlon Pearce. “We are in the process of initiating a fund where proceeds will go directly to Puerto Rico fishermen.” Distribution of the gloves is set to begin in late February or early March. “We would love to hear from fishermen across the Gulf who need these gloves so we can get them on their hands,” said Gossen. “Future donations to this project will not only go to continue to ensure that that Gulf seafood remains in good hands, but assist fishermen. A small donation goes along way.” How to Contribute Every dollar donated to the Foundation will go toward helping those who provide Gulf fish to the tables across America and around the world. Gulf fishermen are resilient. They are survivors. They have been through this before and we have always come back stronger. This will be no exception. To donate to the Gulf Seafood Foundation’ “Helping Hands” please click the “Donate” button or send a check or money order to: Gulf Seafood Foundation Hurricane Harvey Relief, 2851 Johnston Street, Suite 162, Lafayette, LA 70503.
Helping Hand Donors
You are invited to an exclusive Members-Only event, "Employment Law 101" with Fisher Phillips LLP, to be held Wednesday, Feb. 21 from 2-5 p.m. at the Marriott New Orleans on Canal Street. Restaurant owners, managers and HR staff will learn about the most common wage and hour violations, discrimination and harassment in any form, FMLA, ADA and the importance of an employee handbook. Postlethwaite & Netterville will discuss the role of HR consultants and Arthur J Gallagher will share what insurance options you should consider. Seating is limited-You must RSVP to Elizabeth Hover at ehover@lra.org. |
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