The Louisiana Restaurant Association Education Foundation (LRAEF) will host its 12th Annual Louisiana Seafood ProStart® Student Competition, March 5-6, 2013 at the Pontchartrain Center in Kenner, Hall A. A total of $872,000 in scholarship opportunities will be awarded to students whose teams place in the top three in both the culinary and management competitions. The funds were donated from nine of the leading post-secondary culinary and hospitality programs in the country, including Louisiana Culinary Institute, Le Cordon Bleu and University of New Orleans School of Hotel, Restaurant and Tourism, among others. This year begins a multi-year relationship with the Louisiana Seafood Promotion & Marketing Board, the competition’s title sponsor.
The competition showcases the culinary and academic talents of high school junior and senior ProStart students from 17 schools across Louisiana. The competition features two primary components: the Culinary Competition and the Management Competition.
During the Culinary Competition, Tuesday, March 5 from 10:45 a.m. – 3 p.m., teams will demonstrate their creative abilities through the preparation of a three-course, gourmet meal consisting of: a soup, salad or appetizer; a protein such as meat, fish or fowl, vegetable and starch; and a cold or flambé dessert. All teams’ menus must have at least one type of Louisiana seafood. Twenty-one judges from the foodservice industry, and post-secondary educational institutions will observe and rate their performance during the competition.
Teams participating in the Management Competition, Wednesday, March 6 from 8:30 a.m. – 1:35 p.m., will demonstrate their knowledge of the restaurant and foodservice industry by developing a restaurant proposal, delivering a verbal presentation and applying critical thinking skills to challenges managers face in day-to-day operations. Their performance will be observed and rated by 14 judges from leading colleges and universities and industry professionals.
The 2013 LRAEF ProStart Student Competition Sponsors include: Louisiana Seafood, Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Performance Foodservice Caro, Atmos Energy, Louisiana Culinary Institute, Ocean Conservancy, Ovations, ECOLAB, Notini’s Restaurant, Capitol City Produce, Centerplate, Drago’s Seafood Restaurant, Freeman Decorating, Pontchartrain Convention & Civic Center, Reinhart Foodservice and Sysco New Orleans.
|Budding culinarians compete live and|
produce awe inspiring cuisine
at the Louisiana Seafood ProStart
Competition, March 5-6, 2013.
ProStart is a two-year comprehensive culinary management course for juniors and seniors in high school with two primary outcomes: to prepare students for higher education and to train students to go directly to work in Louisiana’s foodservice industry. 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.
The participating schools in the Management Competition are: East St. John HS, Fontainebleau HS, Hammond High Magnet School, Lakeshore HS, N. Vermillion HS, Rayne HS, Salmen HS, Slidell HS and Woodlawn HS.
|Rayne High School is the team to beat in the 2013 Louisiana|
Seafood ProStart Management Competition. Rayne's team
places first in 2012 in Louisiana and previously won
the National ProStart Management Competition.
The participating schools in the Culinary Arts Competition are: Ascension Parish Center for Excellence, East St. John HS, Fontainebleau HS, Grace King HS, Hammond High Magnet School, Lakeshore HS, Mandeville HS, N. Vermillion HS, Rayne HS, Salmen HS, Slidell HS, St. James Career Center, Thibodaux HS, WD Smith Career Center, W. Feliciana HS, West St. John HS and Woodlawn HS.
The winning teams will go on to represent Louisiana at the National ProStart Invitational in Baltimore, Md. April 19-21, 2013.