LRAEF Louisiana Seafood ProStart Student Invitational Winners Announced

The Louisiana Restaurant Association Education Foundation (LRAEF) hosted the 13^th Annual Louisiana Seafood ProStart^® Student Invitational, March 25-26, 2014 at the New Orleans Morial Convention Center. The Invitational showcased the culinary and academic talents of students from 20 high schools across Louisiana, and featured two primary components: the Culinary Competition and the Management Competition. This was the second of a multi-year relationship with the Louisiana Seafood Promotion & Marketing Board, the competition’s title sponsor, and was represented by Lt. Governor Jay Dardenne, who addressed the students, teachers and parents during the awards ceremony.

During the Culinary Competition, teams demonstrated their knife skills, poultry fabrication and creative abilities through the preparation of a three-course meal in 60 minutes, consisting of a soup, salad or appetizer; an entrée with a protein, vegetable and starch; and a dessert. All teams’ menus had to feature at least one type of the six Louisiana seafood species.

Lt. Governor Jay Dardenne, LRAEF Chair Helen LeBourgeois
and LRA President/CEO Stan Harris with Culinary
Competition winners Lakeshore High School's ProStart team.

The winner of the Culinary Competition was Lakeshore High School in Mandeville, led by instructor Judy Achary and students Matthew Bertucci, Yenifer Fuentes, Alma Hagans, Hunter Trahan and alternate, Tatiana Joseph. The second place team was West Feliciana High School in St. Francisville, led by instructor Amy Dreher and students Elizabeth Ritchie-Fudge, Zachary Lester, Amanda Mangham and Ian Moreau. The third place team was Ascension Parish- Dutchtown High School in Geismar, led by instructor Traci Martin and students Haley Thompson, Kyong Soo Han, Tyler Moore, Kathryn Sappe and alternate, Autumn Lee.

Lakeshore’s winning menu was: appetizer- crab-stuffed avocado served over a bed of arugula, topped with tangy vinaigrette; entrée-seared shrimp and Andouille sausage in a Cajun sauce with creamy grits; and dessert-Black and Gold parfait: creamy peanut butter mousse, layered with rich chocolate pudding and banana sauté, topped with peanuts and a brûléed banana fan.

Teams participating in the Management Competition demonstrated their knowledge of the restaurant and foodservice industry by developing a new restaurant concept proposal, creating a visual display, delivering a verbal presentation to a panel of judges and applying critical thinking skills to challenges managers face in day-to-day operations.

Hammond High Magnet School's ProStart team takes top
place in Management Competition, with Lt. Gov.
Jay Dardenne, LRAEF Chair Helen LeBourgeois & LRA
President/CEO Stan Harris. 

The winner of the Management Competition was Hammond High Magnet School, led by instructor Angie Drago and students Todreion Amos, Sarah Davis, Courtney Edwards, Julia Lassalle and alternate, Jemario Rheams. The second place team was North Vermilion High School in Maurice, led by instructor Phyllis Bonhagen and students Sydney Thibodeaux, Lane Broussard, Jessica Doiron, Jamie Montet and Lindsey Morris. The third place team was Rayne High School, led by instructor Kandice Dequeant and students Phillip Broussard, Alyssa Billings and Natalie Breaux. 

Hammond’s winning restaurant concept was “Take 2,” a family restaurant, serving American cuisine inspired by some of America’s favorite movies.

Lakeshore High School and Hammond High Magnet School will represent Louisiana in the National ProStart Invitational in Minneapolis, Minn. May 3-5, 2014.

New this year, were additional awards that recognized schools for their individual achievements in various categories within the two competitions.

Culinary:

• Knife Skills Award: Hammond High Magnet School, instructor Angie Drago
• Safety & Sanitation Award: Slidell High School, instructor Stephen Aucoin
• Judges’ Pick- Appetizer: West Feliciana High School, whose team prepared a fried softshell crab, tomato confit and arugula sandwich, with fried capers and cornichon mustard. Instructor is Amy Dreher.
• Judges’ Pick- Entrée: Salmen High School, whose team prepared seared Louisiana Gulf trout, with sautéed green beans and a root vegetable hash, topped with a classic Meunière sauce. Instructor is Allison Armand.
• Judges’ Pick- Dessert: Mandeville High School, whose team prepared New Orleans bread pudding, layered with vanilla-poached Louisiana strawberries, blueberries and blackberries, finished with freshly whipped cream. Instructor is Carolyn Senac.

The courses chosen by the judges will be interpreted and served to the guests at the LRAEF’s annual Five Star Futures Gala Saturday, August 2, 2014 at the Hilton New Orleans Riverside.

Management:

• Judges’ Award- Restaurant Concept: Donaldsonville High School, instructor Angela Amedee
• Judges’ Award- Critical Thinking: Slidell High School, instructor Stephen Aucoin
• Judges’ Award- Visual Display: Sulphur High School, instructor Cassady Hickingbottom
• Judges’ Award- Verbal Presentation: Fontainebleau High School, instructor Stacey Russell

The 2014 LRAEF Louisiana Seafood ProStart Student Invitational Sponsors include: Louisiana Seafood, Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Performance Foodservice Caro, Atmos Energy, Louisiana Culinary Institute, Drago’s Seafood Restaurant, New Orleans Wine and Food Experience, Raising Cane’s, Louisiana Gas Association, Whole Foods, Entergy, Chef Paul Prudhomme’s “Sea of Hope,” Centerplate, Coca-Cola, Community Coffee, Custom Apparel, Ecolab, Freeman Decorating, Generations Hall and the New Orleans Morial Convention Center.

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. 

Misinformation spreads in war of words over Gulf Red Snapper allocation

Misinformation has spread in both traditional and online media about the current proposed Red Snapper allocation change under consideration by the Gulf of Mexico Fisheries Management Council.

The Louisiana Restaurant Association (LRA), as well as the four other Gulf State restaurant associations, have come under fire for allegedly playing an integral role in lining up against the recreational fishermen in favor of letting commercial fishermen ship “as much as 80 percent of the commercial red snapper harvest out of the country.”

The source of the misinformation has yet to be identified, but it has rapidly spread from Louisiana to Florida to Kansas City to Capitol Hill.

According to a spokesperson for the National Oceanic and Atmospheric Administration (NOAA), fishery trade categories are based on Harmonized Tariff Schedule for imports and the US Census Bureau ‘Schedule B’ for exports. Currently, there is no specific breakout for Red Snapper due to the lack of individual trade data because international exports are so small. As a result Red Snapper trade is listed in the ‘other’ category, not separated out.

Where does Gulf Red Snapper go?

A majority of Gulf Red Snapper ends up on the plates of more than 56 million residents of the Gulf States, as well as millions more on the East Coast.

“We are on target to buy more than a million pounds, or 20 percent, of the total Gulf Red Snapper harvest,” said Houston-based Sysco Louisiana Seafood chairman Jim Gossen, who sits on the board of the Gulf Seafood Institute (GSI). “We sell 99.5 percent of that to our customers within the state of Texas, and none is shipped overseas.”

The percentage of Gulf Red Snapper leaving the country is less than five percent, with a majority of that going to Montreal and Toronto, which has a craving for the prized Gulf seafood.

“I ship approximately 70,000 pounds of red snapper to Canada over the course of a year,” said GSI’s board member David Krebs, president of Florida’s Ariel Seafood, a Fish Trax member and one of the largest suppliers of snapper out of country. “Because of transportation restrictions, the fish is mainly enjoyed on the East Coast and Gulf States. Less than five percent of the total catch leaves the country.”

The Gulf of Mexico Fisheries Management Council is currently considering Reef Fish Amendment No. 28, Chapter 2—Management Alternatives. The amendment alters traditional allocation of red snapper between the commercial fishing industry and the recreational fishermen.

Two alternatives are currently before the Council on the issue of allocation.

Alternative 1 is based on an aggregate red snapper quota of 11 million pounds; commercial fishermen would be allocated 5.610 million and recreational fishermen 5.390 million, effectively keeping the current 51/49 split.

The Council has thrown its support behind Alternative 5, which would shift allocation percentages to 75 percent recreational and 25 percent commercial for aggregate red snapper quota greater than 9.12 million pounds.

Based on an aggregate red snapper quota of 11 million pounds, commercial fishermen would be allocated 5.126 million and recreational 5.874 million, effective reducing commercial share by approximately eight percent, or more than 500,000 pounds.

Stan Harris

The LRA, along with the Texas Restaurant Association, Florida Restaurant and Lodging Association, Mississippi Hospitality and Restaurant Association and the Alabama Restaurant Association, has thrown support for the Gulf Council to adopt Alternative 1 that would keep the current split ratio. None of the Gulf Restaurant Associations favor taking away any current quota from recreational fishermen. In addition, the Louisiana Seafood Promotion and Marketing Board passed a resolution encouraging the Gulf Council to adopt Alternative 1.  

“Our organization has been sensitive to the inconsistencies in recreational red snapper management practices and its impact on the recreational and charter segments,” said Stan Harris, LRA President/CEO. “Our testimony before the Gulf Council implored council members to consider that any increase in total catch allocation retain the same 51/49 sector breakdown that currently exists. The LRA is not opposing “the recreational sector,” just simply asking for maintaining these historical percentages.”

According to the Gulf Council documents, the recreational sector has exceeded its catch limit six out of the last seven years; with the only year not being exceeded was during the Deepwater Horizon oil spill. In addition, the National Marine Fisheries Service, as well as the Gulf Council, has continuously failed to provide an accurate count of the recreational harvest.

Unlike the commercial sector, which counts each fish caught, the recreational sector has continuously refused to participate in any type of program that would accurately log the exact numbers caught.

A recent report published by the Theodore Roosevelt Conservation Partnership, a D.C. lobbyist and advocacy group representing approximately 400,000 saltwater fishermen, stated there are approximately 11 million recreational saltwater fishermen in the U.S. – roughly the population of New York and Los Angeles. Of those less than half a million are directly represented by any recreational saltwater fishing organization.

Recreational sidesteps data collection

Recreational fishing organizations have refused efforts to accurately record the recreational catch by inferring data collection is already in place.

Federal recreational saltwater fisheries are open access. A fisherman, owning a dingy or a yacht, needs only a license to fish in federal waters; there is no accountability, or enforcement. Commercial fishermen in the same waters are held to a different standard, accurately monitoring their catch and subject to enforcement.

Recreational side monitoring only occurs in state waters where catch times, slot and bag limits are often set. These state programs are the basis of the claim that recreational catch is being monitored.

Recreational groups have also cited the economic impact of recreational fishermen as a reason for increasing catch limits. Tens of thousands of recreational anglers annually venture into the five Gulf States.

The Gulf States restaurant associations have been charged with protecting the interests of their residents, as well as the millions of visitors venturing into the five Gulf States to dine upon the same species recreational anglers prize.

Culinary tourism is a rapidly growing industry for all Gulf States. According to a recently released report from the Louisiana Office of Tourism under Lt. Governor Jay Dardenne, culinary tourism is one of the fastest growing tourism sectors. More than 75 percent of tourists visiting Louisiana alone come for the seafood.

“They are coming to enjoy not only our unique preparations, but also the great Gulf fish we offer in our restaurants,” said Harris.

The fight over red snapper between the commercial and recreational sectors has to stop, but so does the spread of misinformation. The question remains, how to make it happen? 

Calling Louisiana chefs: Your opportunity to vie for King/Queen of Louisiana Seafood

In keeping with a tradition now entering its seventh year, the Louisiana Seafood Cook-Off will take place at the New Orleans Wine and Food Experience (NOWFE) in New Orleans, Saturday, May 24, 2014 from 11 a.m. to 5 p.m. During NOWFE’s Grand Tasting event, where patrons experience cuisine from more than 50 restaurants and wine from vineyards far and wide, Cook-Off organizers will crown the King or Queen of Louisiana Seafood.

Ten Louisiana chefs will compete for the honor and join the ranks of past winners—Chef Brian Landry of Borgne (2008); Chef Tory McPhail of Commander’s Palace (2009); Chef Chris Lusk of Restaurant R’evolution (2010); Chef Cory Bahr of Cotton (2011); Chef Keith Frentz of Lola (2012); and reigning King Chef Cody Carroll of Hot Tails.

The winner of the Louisiana Seafood Cook-Off will go onto to represent Louisiana in the Great American Seafood Cook-Off, Saturday, August 2, 2014 at the Louisiana Foodservice & Hospitality EXPO in New Orleans at the Morial Convention Center.

Chefs interested in competing must be an executive chef for a restaurant in Louisiana that is an acclaimed free standing restaurant. Restaurants associated with a luxury country club, resort or hotel is also eligible. Restaurant must be a member of the Louisiana Restaurant Association. No institutional chefs, i.e. food service distributors, hospitals, culinary school instructors, caterers or corporate chefs for chains having 10 or more restaurants are eligible to compete.

Each chef will be responsible for plating up to five entrees for judges with Louisiana seafood as the main protein. Each chef is responsible for his or her own travel and ingredient costs. Those traveling from more than 100 miles away may be eligible for a travel stipend of $100.

There are 10 spots available and entry forms will be accepted until Monday, April 14, 2014 and will be considered in the order they are received until all 10 spots are filled by eligible participants. Contestants will be notified of their eligibility by Friday, April 18, 2014.

For details and entry form, click here. Please return your completed form to Krystal Cox to kcox@crt.la.gov by April 14, 2014.  

LRA Member Webinar: Unleash the Power of Your POS Data

As the preferred partner of the National Restaurant Association and the Louisiana Restaurant Association, Guestmetrics is proud to offer NRA & LRA members exclusive benefits. Guestmetrics enterprise reporting tools connect your business to the reporting resources you need to effectively manage your business. These solutions provide near real-time reporting to increase revenue and evaluate performance with minimal cost and time investment. GuestSnapshot enables you to leverage the power of POS data with insightful and user-friendly analysis and reporting.

GuestSnapshot is fast, easy and convenient. With remote access 24-7, GuestSnapshot provides you with secure permission-level reporting, performance reporting across all of your locations, seamless integration with Micros, Aloha and POSiTouch POS Systems, among others, and the ability to measure and evaluate your data.

GuestSnapshot allows you to measure and evaluate item sales, discounts, voids, average check and average guest, monitor labor costs, detect fraud, employee score carding and much more!

Webinar: Unleash the Power of Your POS Data

Tuesday, April 1, at 9:30 a.m. 

Please join the webinar by clicking here. 

Dial (213) 493-0605 and use the Access Code: 266-906-037. 

Meeting ID: 266-906-037

ProStart competitors to experience Louisiana Seafood Showcase

More than 200 Louisiana high school juniors and seniors in the ProStart program will convene in New Orleans for the Louisiana Seafood ProStart Student Invitational, March 25-26 to compete for $1.2 million in scholarship opportunities. For the second consecutive year, Louisiana Seafood is the title sponsor of the event produced by the Louisiana Restaurant Association Education Foundation (LRAEF), which stipulates that teams incorporate at least one of the six seafood species into their appetizer or entrée in the Culinary Competition, and include seafood into their menu as part of their restaurant concept in the Management Competition.

“We have such talented young culinarians in the Louisiana ProStart program,” said Alice Glenn, LRAEF Executive Director. “When they are tasked with using Louisiana seafood in their dishes, we’ve seen incredibly beautiful and deliciously creative cuisine, although, Louisiana seafood has long been a favorite protein by competitors in previous years.”

To further the Louisiana Seafood brand with the industry’s up-and-coming rising stars, the Louisiana Seafood Promotion and Marketing Board is also sponsoring the Louisiana Seafood Showcase Dinner on the evening of March 25 for competitors.  The showcase features six notable chefs who will use one of the six Louisiana seafood species—crab, alligator, oyster, shrimp, crawfish and finfish—in a signature dish.

“The students will have the opportunity to taste Chef John Folse’s crawfish etouffee and Chef Peter Sclafani’s shrimp and grits,” added Glenn. “The chefs will also be there to speak with the students about why Louisiana seafood is superior to seafood from elsewhere.”

In addition to crawfish etouffee and shrimp and grits, the menu includes: blackened redfish burgers by Chef Austin Kirzner of Red Fish Grill, Drago’s Restaurant’s famed charbroiled oysters, crabmeat cheesecake by Chef Jason Ameen of Palace Café and alligator sauce piquante by Chef Brian Landry of Borgne, a John Besh Restaurant.

These Louisiana Restaurant Association (LRA) members have supported ProStart program since its inception and regularly mentor, volunteer and participate in fundraisers that benefit the LRA Education Foundation.

“Each student will receive a commemorative Louisiana Seafood Showcase Dinner Recipe Book to recreate these dishes,” said Glenn. “We are so fortunate to live in Louisiana and have such a bounty of indigenous seafood options to inspire our world-renowned culinarians.” 

ProStart Student Competition convenes in New Orleans March 25-26

The Louisiana Restaurant Association Education Foundation (LRAEF) will host its 13^th Annual Louisiana Seafood ProStart^® Student Competition, March 25-26, 2014 at the New Orleans Morial Convention Center, Hall G. More than $1.2 million 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 10 of the leading post-secondary culinary and hospitality programs in the country, including Louisiana Culinary Institute, Nicholls State University John Folse Culinary Institute and University of New Orleans School of Hotel, Restaurant and Tourism, among others. The Louisiana Seafood Promotion & Marketing Board is the competition’s title sponsor for the second consecutive year.

The competition showcases the culinary and academic talents of high school junior and senior ProStart students from 23 schools across Louisiana. The competition features two primary components: the Culinary Competition and the Management Competition.

During the Culinary Competition, Tuesday, March 25 from 10:45 a.m. – 5 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 feature at least one type of Louisiana seafood. Twenty-four 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 26 from 8:30 a.m. – 2 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 15 judges from leading colleges and universities and industry professionals.

The 2014 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, Drago’s Seafood Restaurant, New Orleans Wine and Food Experience, Raising Cane’s, Louisiana Gas Association, Whole Foods, Entergy, Chef Paul Prudhomme’s “Sea of Hope,” Centerplate, Coca-Cola, Community Coffee, Custom Apparel, Ecolab, Freeman Decorating, Generations Hall and the New Orleans Morial Convention Center.

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. 

President directs DOL to revise overtime-pay rules

President Obama, in a first step toward a proposal that could ultimately allow millions of additional employees to qualify for overtime pay, signed a memorandum to Labor Secretary Thomas Perez March 13 asking the Dept. of Labor (DOL) to propose revisions to federal overtime regulations to reflect the “changing state of the workplace.”

The federal Fair Labor Standards Act (FLSA) requires employees to be paid time-and-a-half when they work more than 40 hours a week. The DOL is in charge of writing the rules to explain who’s exempt from overtime pay under the FLSA.

Under current DOL rules, employees who work in a “bona fide executive, administrative or professional capacity” are exempt from the FLSA’s overtime provisions. The DOL sets three tests an employee must meet to fit this classification: 1. They must be paid a salary of at least $455 a week ($23,660 per year); 2. They must be paid on a “salary basis,” and; 3. They must pass a duties test that shows they qualify as executive/managerial, professional or administrative employees. DOL regulations spell out the fine print for the salary and duties tests. The National Restaurant Association’s Legal Problem Solver for Restaurant Operators summarizes the existing rules. The Louisiana Restaurant Association can provide you a copy of this information. 

The Obama Administration has not said what changes it’s looking for, but indicates it’s trying to increase pay for millions of private-sector employees.

Any new regulation would have to go through a lengthy process that would require the DOL to solicit public comments on proposed changes.

The National Restaurant Association is tracking this issue closely. The overtime rules were significantly revised about 10 years ago, largely in an effort to the make the rules clearer for both employers and employees. The issue has huge implications for all employers.

In his memorandum, the President said “regulations regarding exemptions from the Act’s overtime requirement, particularly for executive, administrative, and professional employees…have not kept up with our modern economy. Because these regulations are outdated, millions of Americans lack the protections of overtime and even the right to minimum wage.”

A workers' comp program that goes far beyond the competition

The Louisiana Restaurant Association Self Insurer’s Fund (LRA SIF) for Workers’ Compensation offers the best option for hospitality and retail focused businesses for providing this statutorily required coverage. When you consider the LRA SIF for your workers’ comp needs, you receive more for your premium dollars than with any other provider. In addition to local, in-house claims processing, our complimentary loss prevention and safety analysis services can help you identify opportunities to improve your safety environment and practices. The LRA SIF has provided a more than 30-year track record of financial stability and professionalism in serving your industry’s workers’ comp needs.

While all employers like to provide a safe workplace, you must be prepared when workplace accidents occur. Let the LRA SIF serve as your trusted resource, providing rapid claims response with the focus on getting an injured employee treated and available to return to work. We offer competitive rates with upfront premium discounts for hospitality related class codes and other potential discounts based on loss experience.

An added benefit of participating in the LRA SIF is the efforts of the LRA Advocacy Team who works year round with the Louisiana Department of Insurance and the Office of Workers’ Compensation to monitor and develop best practices to keep your costs competitive. The majority of the state legislation the LRA follows each session relates to workers’ compensation and the oversight of the system.  In the 2014 Legislative Session, which is now underway, there are numerous workers’ comp measures proposed, one of which would enhance the penalties for employers who have failed to secure workers’ compensation coverage. 

Workers’ comp coverage is required by Louisiana law and applies to all employers in the state regardless of your revenue or the number of employees. This law is in place not because the employment is dangerous or involves any foreseeable risk of injury, but rather the act establishes the presumption that anyone rendering service for another in any trade business or occupation is an employee.

When an injury or illness is found to be job-related, the affected employee may be entitled to medical care for the injury or illness, payments for their lost wages, and rehabilitation services to speed their return to work.

An important distinction of a group self insurer’s fund is the consolidation of risk over related businesses or industries, which provides for the pooling of this risk to provide competitive rates. Another benefit with a group self-insured fund is that surplus premium remaining (after claims costs and operating expenses) is returned to plan participants whose loss ratio does not exceed plan limits.

Next month, LRA SIF staff members will be distributing this year’s surplus dividends at the LRA’s nine chapter meetings. Our LRA SIF eligible members will receive their portion of the declared $2 million in dividends. Since its inception, the LRA SIF has returned more than $101 million in dividends to eligible members. Our members’ commitment to safety and getting their employees back to work has helped to create this outcome.

LRA Cenla Chapter

Monday, April 7

Diamond Grill, 924 3rd St., Alexandria

Cocktails: 6 p.m. Dinner & Presentation: 6:30 p.m.

Cost: $20

RSVP: Angela Chisholm, achisholm@lra.org; (318) 366-1326

LRA Bayou Chapter

Tuesday, April 8

Big Al’s, 1377 W Tunnel Blvd., Houma

Cocktails: 6:30 p.m. Crawfish Boil & Presentation: 7 p.m.

Cost: $30

RSVP: Courtney Waguespack, cwaguespack@lra.org; (225) 328-2163

LRA Northshore Chapter

Wednesday, April 9

Columbia Street Tap Room, 434 N. Columbia St., Covington

Crawfish Boil & Presentation: 6:30 p.m.
Cost: $30

RSVP: Jodi Williams, jwilliams@lra.org; (504) 454-2277

LRA Acadiana Chapter

Monday, April 14

Fezzo’s, 720 S. Frontage Road, Scott, LA

Cocktails: 6:30 p.m. Crawfish Boil & Presentation: 7 p.m.

Cost: $40 per person

RSVP: Courtney Waguespack, cwaguespack@lra.org; (225) 328-2163

LRA Northeast Chapter

Monday, April 14

Catfish Cabin, 1400 Louisville Ave., Monroe

Cocktails: 6 p.m. Crawfish Boil & Presentation: 6:30 p.m.                 

Cost: $20

RSVP: Angela Chisholm, achisholm@lra.org; (318) 366-1326

LRA Baton Rouge Chapter

Tuesday, April 15

Ruffino’s, 320 Third St., Downtown Baton Rouge

Cocktails: 6:30 p.m. Dinner & Presentation: 7 p.m.

Cost: $45 Farm to Table Dinner

RSVP: Courtney Waguespack, cwaguespack@lra.org; (225) 328-2163

LRA Northwest Chapter

Tuesday, April 15

Chianti Restaurant, 6535 Line Ave., Shreveport

Cocktails: 6 p.m. Dinner & Presentation: 6:30 p.m.

Cost: $30

RSVP: Angela Chisholm, achisholm@lra.org; (318) 366-1326

LRA Greater New Orleans Chapter

Wednesday, April 16

Brisbi’s Lakefront, 7400 Lakeshore Dr., New Orleans

Crawfish Boil & Presentation: 6:30 p.m

Cost: $35

RSVP: Jodi Williams, jwilliams@lra.org; (504) 454-2277 

LRA Southwest Chapter

Monday, April 28

Steamboat Bill's, 1004 North Lake Shore Dr., Lake Charles

Cocktails: 6:30 p.m. Crawfish Boil & Presentation: 7 p.m.

Cost: $25, option of boiled crawfish or seafood platter

RSVP: Courtney Waguespack, cwaguespack@lra.org; (225) 328-2163

*Due to the price of crawfish, chapter meeting prices marked TBD will be determined closer to the meeting date. Meeting reminders will be mailed and e-mailed prior to the events above and will contain pricing information. 

ProStart students statewide to compete for $1.2 million in scholarships

For the past 13 years, the Louisiana Restaurant Association Education Foundation (LRAEF) has hosted an annual ProStart Student Competition. This year, March 25-26, 2014, 23 teams from across the state will convene for the first time at the New Orleans Morial Convention Center to compete in the Louisiana Seafood ProStart Student Invitational. More exciting is that the top three teams in each competition will have more than $1.2 million in scholarship opportunities to the top Louisiana and nationwide culinary institutions.

“What is evident is the demand by leading culinary institutions to recruit Louisiana ProStart students for their programs,” said LRA President/CEO Stan Harris. “The amount of scholarship dollars the LRAEF obtains for our students rivals those secured by the National Restaurant Association Educational Foundation for its National ProStart Invitational winners.”

Administered by the LRAEF, 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.

“There are so many rewarding career possibilities for these young people participating in ProStart,” said LRAEF Chair Helen LeBourgeois. “In the next decade, our industry in Louisiana will add more than 17,000 new positions.”

The competition showcases the culinary and academic talents of high school junior and senior ProStart students and features two primary components: the Culinary Competition and the Management Competition.

During the Culinary Competition, Tuesday, March 25 from 10:45-5 p.m., teams will demonstrate their creative abilities through the presentation 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 feature at least one type of Louisiana seafood. Twenty-four judges from the foodservice industry and post-secondary educational institutions will observe and rate their performance during the competition.

“The judges are always impressed by the degree of difficulty the students undertake when preparing and presenting their dishes,” said LeBourgeois. “Some of them judge ProStart competitions in other states and consistently compliment our students on how well they season their dishes.”

Teams participating in the Management Competition, Wednesday, March 26 from 8:30 a.m. – 2 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 15 judges from leading colleges and universities and industry professionals.

“Louisiana teams do extremely well at Nationals, particularly the management teams,” added LeBourgeois. “Several years ago, Louisiana took top place at the National ProStart Invitational in the Management Competition and consistently places in the top 5.”  

To compete at this level for high schools students is a testament to the ProStart curriculum and the dedication of the teachers to preparation them for the challenge. To effectively compete requires teamwork, planning, communication, measurement, and writing and presentation skills.

“Of all the events the LRA hosts, the ProStart Competition is by far my favorite to attend,” said Harris. “It is exciting to see these young people test their skills and knowledge of culinary and management techniques, while showing their commitment to teamwork and their future.”

The ProStart Competition and the work of the LRAEF are made possible by the nine LRA Chapters and their annual contributions, as well as its Annual Partners. This year’s event sponsors include: Louisiana Seafood, Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Performance Foodservice Caro, Atmos Energy, Louisiana Culinary Institute, Drago’s Seafood Restaurant, New Orleans Wine and Food Experience, Raising Cane’s, Louisiana Gas Association, Whole Foods, Entergy, Chef Paul Prudhomme’s “Sea of Hope,” Centerplate, Coca-Cola, Community Coffee, Custom Apparel, Ecolab, Freeman Decorating, Generations Hall and the New Orleans Morial Convention Center.  

“This annual event allows us to showcase the commitment of these young people, who are training to become the future leaders of Louisiana’s restaurant industry,” added Harris. “The LRA encourages its members to hire ProStart students and to further the LRAEF’s mission, the LRA State Board has dedicated a portion of its excess surplus annually to the Scholarship Fund.” 

Grow your business: NOLA Restaurateur Boot Camp, March 22

Looking to strengthen your restaurant’s presence in New Orleans? Propeller Incubator is hosting a half day Restaurateur Boot Camp workshop, Saturday, March 22, 2014 from 8:30 a.m. to 1:30 p.m. The workshop will cover key management concepts such as branding, financial wellness and strategy. The workshop is free and open to the public.

Participants will benefit from the experience and expertise shared by industry leaders as well as meet local organizations that can help them grow and prosper.

The agenda features Dianne Sclafani of the Louisiana Small Business Development Center who will present on the topic “Financial Food for Thought.” Sclafani will discuss budget, cash flow, profit and loss and keeping a pulse on the business.

Six breakout sessions will follow covering a range of topics from: Starting a Business in the Food and Beverage Industry; How to Access Capital, From Kitchen to Shelf, Secret Ingredient: Web Presence; Build a Recipe for Success and Maximizing Marketing Dollars.

During lunch, attendees will hear from panelists on starting, sustaining and growing your foodservice business specifically addressing customer service, quality control, leadership and staff training and advice for individuals just starting out.

To RSVP for the Restaurateur Boot Camp, please click here. 

SCAM ALERT: Oregon company calls to solicit sales for "mandated" food handler training

Restaurants across the Gulf South are the target of an Oregon company’s solicitation regarding “mandated” Food Handler training.  While the Louisiana Restaurant Association (LRA) offers ServSafe Food Handler, a two-hour course on the basics of food safety and sanitation techniques, and best practices for front and back of the house restaurant personnel, it is NOT REQUIRED in Louisiana.

While this “SCAM” is relative to the term “mandated,” food safety and sanitation training is certainly not the issue. 

The Louisiana Dept. of Health and Hospitals requires that at least one person per foodservice establishment complete the eight-hour food safety and sanitation course—ServSafe Manager. The comprehensive course blends the latest FDA Food Code, food safety research and years of food sanitation training experience. The LRA is the largest training provider in the state for ServSafe Manager and LRA Members receive a significant discount. Classes are offered in person and available online here.

ServSafe Food Handler is designed to add an additional layer of protection for your restaurant’s patrons. The two-hour course is available online for just $15 and provides your staff with the basic knowledge they need to serve your guests in a safety and sanitary manner. While this is voluntary in Louisiana, in states like California is mandatory for all restaurant staff.

Launched last summer, ServSafe Alcohol Online training is the first of its kind in Louisiana and replaces the need for servers of alcoholic beverages to attend a class in person. The ATC mandated, two-hour ServSafe Alcohol Online course is available 24/7 anywhere servers have access to a PC and the internet. LRA members receive a 10 percent discount on the regular $30 cost.

The most recent product released by the LRA is ServSafe Allergens—a 90-minute online course developed to assist restaurant staff in serving the 15 million Americans with food allergies safely. This voluntary course teaches restaurant staff about the various food allergies and implications for guests, how to properly communicate with guests and other restaurant staff, and proper procedures for front and back of the house staff, avoiding cross contact, inventory and preparation controls and what to do in case of an emergency. With the increased demand for gluten-free menu options and other alterations, this course can help you become more trusted among diners with food allergies. The cost for LRA members is $19.80. Allergens training is not required in Louisiana, however in states like Massachusetts it is required of all restaurant staff.

For more info about the suite of ServSafe products, please call the LRA at (504) 454-2277. 

John Folse Culinary Institute expansion welcomed by industry & future leaders

Last September, Nicholls State University in Thibodaux held a ground breaking ceremony for a new 36,000 square-foot home for the John Folse Culinary Institute. Started in the mid-1990s, the JFCI current enrollment is now six times its original class size, and as a result additional space is needed to accommodate the growing student base.

Due to the ever growing popularity of the culinary profession and Louisiana culinary traditions, the administration sees the program doubling its current enrollment in the coming years. The culinary program is the fastest growing of those offered at Nicholls.

A good percentage of students enrolled at JFCI are being recruited from the Louisiana Restaurant Association Education Foundation’s ProStart program. With 1,300 students enrolled in ProStart statewide, where they learn the foundational elements of culinary arts and restaurant management, many of these students find themselves pursuing their culinary degrees at the Institute.

Also, the LRAEF has awarded upwards of 55 students more than $140,000 in financial assistance through its Scholarship Fund and many of them selected JFCI. At this year’s LRAEF Five Star Futures Gala in New Orleans on August 2, 2014, another $60,000 will be awarded, raising the total to $200,000 since the Fund’s inception in 2009.

The new JFCI state-of-the-art facility is a great benefit to our industry here in Louisiana, as it serves as a training ground rooted in our culinary history and also provides advanced culinary technical training and is the only culinary institute offering a Bachelor of Science degree.

JFCI Executive Director Randy Cheramie said in a Gulfseafoodnews.com article that, the new facility will feature four 1,200 square-foot course specific kitchens—general, pastry, meat fabrication, and sauces, soups and stocks or saucier. A retail shop, selling textbooks, knives, specialty foods and other culinary accessories, is included in the plans. The student-run restaurant will also expand dinner service from the currently offered two nights a week to five nights.

While $9 million of the $12.6 million cost of the building was funded by a state capital outlay grant, the Institute must raise the remaining balance. Partial funding of $400,000 for the project came from a partnership between the JFCI and the Louisiana Seafood Promotion and Marketing Board and was comprised of funds from an Economic Disaster Recovery Program grant and funds the LSPMB received from BP following the 2010 oil spill.

Fundraising efforts are still underway and on Sunday, March 23, 2014, Chef John Folse and the JFCI will host its First Inaugural Dinner of the Century at the Royal Sonesta Hotel in New Orleans.  The “Star-Spangled Evening” pays tribute to a historic meal reminiscent of the last meal served at the White House with the hospitality of First Lady Dolley and President James Madison.

With LRA members Tory McPhail of Commander’s Palace, Frank Brigtsen of Brigtsen’s Restaurant, Chris Lusk of Restaurant R’evolution, Susan Spicer of Bayona and others, this is sure to be a memorable event benefiting the new facility. Tickets are $200 per person, with $125 of the ticket price eligible as a tax-deductible donation. Proceeds benefit the construction of the JFCI’s new building.

RSVP by calling Veronica Veillion at (985) 449-7114 or veronica.veillion@nicholls.edu. 

Can you spot a minor?

You’ve heard the old adage “looks can be deceiving,” no doubt. I know I have a hard time telling how old a young person is sometimes and not to begrudge the latest fashion trends, some of them dress far beyond their years and wear make up to make them appear much, much older. Click here to see what make up can do.

During Mardi Gras 2014, the Louisiana Alcohol Tobacco Control was out in force, particularly on the lookout for bartenders serving minors. In late February, the Louisiana Restaurant Association (LRA) shared with members the Mardi Gras 2014 ATC enforcement notice and safety tips in preparation for the nearly one million visitors ready to descend on the Bayou State. Each year, the ATC conducts proactive visits to businesses before carnival season begins to discuss what the laws are and what the businesses can do to help serve alcohol responsibly.

Agents then look for minors in possession of alcohol before, during and after the parades. Underage individuals are sent inside the businesses located along the parade routes to try and purchase alcohol. Most of the underage operatives are 17 years old or under and are not allowed to use fake ID’s.

How prevalent was underage sales of alcohol by alcohol retailers during the 2014 Carnival Season? Of the 227 agent checks statewide, 69 total sales to minors occurred, or 30 percent. An off the cuff anecdotal response might be the sheer volume of customers and the need to service them quickly. Regardless, it takes just a moment to check an ID and the benefits of doing so far outweigh the consequences.

The LRA offers ServSafe Alcohol, a two-hour online course, available 24-7 and designed to help you serve alcohol responsibly and avoid citations, fines and possible license revocation. ServSafe Alcohol is a vital, practical and current responsible alcohol server training program that includes Louisiana alcohol regulations, including key techniques to determine the age of a guest, the reason to ID and the proper way to check an ID.

ServSafe Alcohol Online is a convenient and easy training solution that prepares bartenders, servers, hosts, bussers, valets, bouncers and front of the house staff to effectively and safely handle difficult situations in the operation.

While New Orleans is known far and wide as a city where you can get an alcoholic beverage drink with relative ease, proper training and self-policing your service is critical to reducing the percentage of those imbibing underage. 

For more information about ServSafe Alcohol, click here.