Louisiana ProStart students compete for nearly $1.2M in scholarships

Louisiana Seafood on board as title sponsor

The Louisiana Restaurant Association Education Foundation (LRAEF) will host its 14th Annual Louisiana Seafood ProStart® Student Invitational, March 3-4, 2015 at the New Orleans Morial Convention Center, Hall J. Nearly $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: Culinary Institute of America, Louisiana Culinary Institute and John Folse Culinary Institute at Nicholls State University, among others. The Louisiana Seafood Promotion & Marketing Board is the invitational’s title sponsor for the third consecutive year.

ProStart students compete in teams of
four and prepare a three-course gourmet
meal featuring Louisiana Seafood in
just one hour. 

“Nearly $1.2 million in scholarship awards available at a ProStart Invitational in a state of our size is impressive,” said LRA President & CEO Stan Harris. “It adds so much stature to our event and to our industry and illustrates that the schools providing these scholarships value the ProStart program.”

ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s industry leaders. By bringing industry and the classroom together, 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. Many of 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 21 schools across Louisiana. The invitational features two primary components: the Culinary Competition and the Management Competition.

During the Culinary Competition, Tuesday, March 3 from 10:45 a.m. – 5 p.m., teams will demonstrate their creative abilities through the preparation of a three-course, gourmet meal. 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. Judges volunteering their time and expertise include Chef Haley Bittermann of the Ralph Brennan Restaurant Group, Chef Brian Landry of Borgne and Chef Kelly Fields of Restaurant August.

Chef Brian Landry of Borgne Restaurant
gives ProStart teams immediate feedback
as a Culinary Competition judge. 

Teams participating in the Management Competition, Wednesday, March 4 from 8:25 a.m. – 2:05 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 who pitch to a group of investors. Judges include Dr. Yvette  Green of the Kabacoff School of Hotel, Restaurant & Tourism at UNO, Octavio Mantilla of the John Besh Restaurant Group, Tom Pyburn of Emeril’s Homebase and Keith Rush of the Louisiana Culinary Institute.

The 2015 LRAEF Louisiana Seafood ProStart Student Invitational Sponsors include: Louisiana Seafood, Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana Restaurant Association, National Restaurant Association Educational Foundation, Performance Foodservice Caro, Atmos Energy, Louisiana Culinary Institute, Camellia Brand, Raising Cane’s Chicken Fingers, New Orleans Wine and Food Experience, Louisiana Gas Association, Whole Foods, Alack Culinary Equipment & Supplies Superstore, Centerplate, Coca-Cola, Community Coffee, Custom Apparel, Ecolab, Freeman Decorating, Generations Hall and the New Orleans Morial Convention Center.

The participating schools in the Culinary Arts Competition are: Abbeville High School, Career Academy, Dutchtown High School, East Iberville High School, East St. John High School, Fontainebleau High School, Grace King High School, Hammond High Magnet School, John Ehret High School, Lakeshore High School, North Vermilion High School, Salmen High School, St. James Parish Career & Technology Center, Sulphur High School, Tara High School, West Feliciana High School, West St. John High School and Woodlawn High School. 

The participating schools in the Management Competition are: Alfred Bonnabel Magnet Academy, Donaldsonville High School, Lakeshore High School, Hammond High Magnet School, North Vermilion High School, Springfield High School, Tara High School, West Feliciana High School and Woodlawn High School.

The winning teams will go on to represent Louisiana at the National ProStart Invitational April 18-20, 2015 in Anaheim, Calif., where they will compete for an additional $1.4 million in scholarship dollars. 

Judy Achary of Lakeshore High School named 2015 LRAEF ProStart® Educator of the Year

The Louisiana Restaurant Association Education Foundation (LRAEF) has named Judy Achary of Lakeshore High School as its 2015 ProStart^® Educator of the Year.

ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s industry leaders. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime.

Achary, Lakeshore’s ProStart instructor since the school’s opening in 2009, was bestowed the honor during a special, surprise ceremony at the school, February 10, 2015.

2015 LRAEF Chair Lenny Raymond, Principal Dr. Jeanne
Wagner, Judy Achary, LRAEF ProStart Manager
Jennifer Jeansonne &  Executive Director Alice Glenn. 

“ProStart is so important to my students,” said Achary. “I always tell them that I’m teaching them real life skills. They can use what they are learning in class and apply it not only to a future career, but also in their everyday life.”

Under Achary’s direction, Lakeshore High School’s ProStart team won first place in the culinary competition at last year’s Louisiana Seafood ProStart Student Invitational and went on to represent the state proudly at the National ProStart Student Invitational in Minneapolis, Minn. Lakeshore will defend its title at the 2015 competition, March 3-4, at the New Orleans Morial Convention Center. Achary also has the distinction of guiding 100 percent of her students to achieving the ProStart Certificate of Achievement.

“While we have many talented ProStart educators, Judy stood out as a most worthy choice for this year’s award,” said LRAEF Executive Director Alice Glenn. “Judy understands the importance of the curriculum and shares that knowledge with her students in a caring and enjoyable environment.”

Achary will travel to Chicago in May to be honored by the National Restaurant Association Educational Foundation as a nominee for the national ProStart Educator of Excellence Award.

The LRAEF, a 501 (c)3 non-profit organization, exists to enhance the restaurant community through expanded educational and career opportunities, the formation of strategic partnerships and the elevation of professional standards and practices. If you would like to make a donation, please contact Alice Glenn, aglenn@lra.org or (504) 636-6526.

The LRAEF is grateful to the nine LRA chapters and its LRAEF sponsors: 5 Diamond—Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana Restaurant Association, Louisiana Seafood and the National Restaurant Association Educational Foundation; 4 Diamond—Performance Foodservice-Caro; 3 Diamond—Atmos Energy, Camellia Brand, Louisiana Culinary Institute, New Orleans Wine & Food Experience and Raising Cane’s Chicken Fingers; 2 Diamond—Louisiana Gas Association and Whole Foods Market.

LRA Education Foundation Announces 2015 Leadership

Board of Directors to guide Foundation’s mission in the new year

The Louisiana Restaurant Association Education Foundation (LRAEF) is pleased to announce its 2015 Board of Directors, which will oversee the mission and goals of the LRAEF.

The LRAEF, a 501(c) (3) non-profit organization, is the philanthropic arm of the Louisiana Restaurant Association and exists to enhance the community through expanded educational and career opportunities, the formation of strategic partnerships and the elevation of the restaurant industry’s professional standards and practices.

The Board of Directors is responsible for overseeing LRAEF programs, including ProStart^® and the LRAEF Scholarship Fund. ProStart is a nationwide, two-year, culinary arts and restaurant management program for high school students that develop the best and brightest talent into tomorrow’s industry leaders. Recently, the LRAEF, through its ProStart Support Fund, awarded $50,000 to eligible high schools. The Board of Directors also awards LRAEF scholarships annually to students pursuing a culinary education. Since 2010, the LRAEF Scholarship Fund has awarded more than $200,000 to 64 students. These funds are raised in large part from the nine LRA chapters, through their annual fundraising events and annual sponsorships.

The 2015 LRAEF Board of Directors’ three new members are:

• Dave Merchant, BJ’s Pizza, Alexandria
• Paul Rotner, Acme Oyster House, Metairie
• Rocky Weigand, Coca-Cola, Harahan

They are joining current members:

• Lenny Raymond, Chair- Ben E. Keith
• Donna Stephenson, Vice Chair- ATMOS Energy, Monroe
• Peter Sclafani, Secretary/Treasurer- Ruffino’s Restaurant, Baton Rouge
• Helen LeBourgeois, Immediate Past Chair- TLC Linen Services, New Orleans
• Dwight Barnes- Crescent Crown Distributing, New Orleans
• Octavio Mantilla- Besh Restaurant Group, New Orleans

 And Ex-Officio members:

• Matt Massey, Industry Representative- Raising Cane’s Chicken Fingers, Lafayette
• Tony Abadie, LRA Chair- Hilton New Orleans Riverside
• Stan Harris, LRA President & CEO
• Alice Glenn, LRAEF Executive Director

“The LRAEF is excited to begin another great year with our dedicated board members,” said LRAEF Executive Director Alice Glenn. “Our directors volunteer countless hours throughout their tenure to the advancement of the Foundation and we are so very grateful.”

The LRAEF is grateful to the nine LRA chapters and its LRAEF sponsors: 5 Diamond—Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana Restaurant Association, Louisiana Seafood and the National Restaurant Association Educational Foundation; 4 Diamond—Performance Foodservice-Caro; 3 Diamond—Atmos Energy, Camellia Brand, Drago’s Seafood Restaurant, Louisiana Culinary Institute, New Orleans Wine & Food Experience and Raising Cane’s Chicken Fingers; 2 Diamond—Louisiana Gas Association, Whole Foods Market and Chef Paul Prudhomme’s “Sea of Hope.”

NOWFE honors New Orleans Oyster Legends

Drago and Klara Cvitanovich of Drago's Seafood Restaurant
will receive the Ella Brennan Lifetime Achievement Award
Nov. 13, 2014 at the National WWII Museum. 

The New Orleans Wine & Food Experience (NOWFE) is proud to announce that is it honoring Drago & Klara Cvitanovich, founders of Drago’s Seafood Restaurant, with the 2014 Ella Brennan Lifetime Achievement in Hospitality Award. The gala celebration will take place on Thursday, November 13, 2014 at the National World War II Museum, U.S. Freedom Pavilion: The Boeing Center. Mr. & Mrs. Cvitanovich have owned and operated Drago’s Seafood Restaurant in Metairie since 1969. 

“As the newest member of the NOWFE Board of Directors, I am extremely proud to be presenting this award in honor of my aunt, Ella Brennan,” states Lauren Brennan Brower, Owner & Managing Partner of Dickie Brennan & Co. “The Cvitanovich’s are perfect examples of what this award represents: hard work and a lifelong passion for our industry.”

The Ella Brennan Lifetime Achievement in Hospitality Award recognizes someone each year that has made a lifetime commitment to the hospitality industry through extraordinary leadership, personal and professional accomplishments and philanthropic contributions to the community. The Lifetime Achievement in Hospitality Award is named for restaurateur legend Ella Brennan. Her deep passion and commitment has made a significant and longstanding impact on the New Orleans hospitality industry. The award’s past recipients include Chef Paul Prudhomme, philanthropist Bill Goldring and Chef Leah Chase.

The Cvitanovich’s were born in Yugoslavia, now Croatia, before immigrating to the United States, where they ultimately met in the mid-1950’s during Mardi Gras. They married three weeks later and moved to Vancouver, British Columbia and had two sons Tommy and Jerry. They later returned to New Orleans and opened Drago’s restaurant, where they have been an integral part of the hospitality industry ever since, serving the greater New Orleans community through service and philanthropy.

"Klara and Drago Cvitanovich embody the spirit of the American Dream," said Stan Harris, Louisiana Restaurant Association President & CEO. "They have spent their lives serving their community and are deserving of this honor and so much more."

Tickets to the event are available here for $150 per person, and proceeds benefit the many local non-profit organizations that NOWFE supports throughout the year.

For more than 22 years the NOWFE has showcased the culinary excellence in our community alongside national and international wines while raising more than $1 million for local non-profit organizations. The LRA Education Foundation's ProStart Program, a culinary arts and restaurant management curriculum in 52 high schools throughout the state is among the NOWFE beneficiaries.  

For additional press information, including downloadable images, contact Liz Bodet 504.583.5550, egoliwas@bellsouth.net or visit the media center at www.nowfe.com.

SURVEY: What credentials do you value most when hiring young adults for entry-level positions

Did you know only 28 percent of Louisiana’s high school students earn an associate’s or bachelor’s degree in college, according to the Louisiana Department of Education?  As a result of this information, Jump Start was created, the state’s new program for school districts, colleges and businesses to collaborate to provide career courses and workplace experiences to high school students, certifying them for the career fields most likely to lead to high-paying jobs—without college.

The Louisiana Restaurant Association Education Foundation’s staff has been diligently involved in marrying the ProStart and Jump Start programs together to meet the needs of Louisiana restaurants. By 2020, at the current rate of growth, Louisiana’s restaurant industry will add an additional 17,400 new positions. There are currently 52 ProStart programs statewide with more than 1,500 students enrolled for the 2014-2015 school year.

ProStart, the LRAEF’s two-year high school, culinary arts and restaurant management curriculum is designed to serve a dual purpose--deliver to post-secondary hospitality management and culinary programs and to deliver students directly to positions in Louisiana restaurants. The latter directly addresses the needs of industry, the 72 percent of students that do not go on to post-secondary studies and thus, the reason the Jump Start program was created.

The Jump Start team is enlisting the support of industry leaders across the state to complete a survey on Jump Start Credentials. The objective of this online survey is to get input from business leaders across Louisiana about the credentials they value the most when hiring young adult for entry-level positions. 

This survey will take no more than 10 minutes (we've tested it!), and will provide Jump Start Regional Teams around the state with the information they need to help students graduate with both a solid academic foundation and the credentials they need to attain employment. 

We encourage Louisiana restaurateurs of all sizes to click on the link here to take this survey.

LRA Education Foundation awards $61K in scholarships

The Louisiana Restaurant Association Education Foundation (LRAEF) Board of Directors, through its Scholarship Fund, will award $61,000 in scholarships to 30 students to further their post-secondary culinary educations. The students will be presented with their awards at the 2014 LRAEF Five Star Futures Gala August 2, 2014 at the Hilton New Orleans Riverside.

The LRAEF Scholarship Fund was created in 2009 to support the continuing education of ProStart^® students, industry educators and other students with an interest in culinary and hospitality studies. This financial support allows the recipients to pursue post-secondary education in the culinary or hospitality fields, with the goal of having them select Louisiana’s restaurant/hospitality industry as a career choice. Since its inception, the Scholarship Fund has awarded more than $200,000 to deserving students.

The LRAEF/NRAEF ProStart Scholarship is a co-branded scholarship given to students who have, or will receive the ProStart Certificate of Achievement. This year’s recipients are: 

• Liana Aucoin, graduate of Slidell High School, attending Louisiana Culinary Institute
• Sabrina Bodenheimer, graduate of Lakeshore High School, attending the Chef John Folse Culinary Institute at Nicholls State University (second year recipient)
• Wade Bowers, graduate of Sulphur High School, attending  Louisiana Culinary Institute
• Victoria Cart, graduate of Sulphur High School, attending the Chef John Folse Culinary Institute at Nicholls State University (third year recipient)
• Bryan Tyler Day, graduate of West Monroe High School, attending Louisiana Culinary Institute
• Lauren Fendlason, graduate of Hammond High Magnet School, attending the Chef John Folse Culinary Institute at Nicholls State University (second year recipient)
• Jessica Foret, graduate of Grace King High School, attending Delgado Community College
• Tate Jones, graduate of Dutchtown High School, attending Johnson & Wales University
• Peyton Leffingwell, graduate of Destrehan High School/St. Charles Satellite Center, attending Louisiana Culinary Institute (second year recipient)
• Nicholas LoCicero, graduate of Mandeville High School, attending Culinary Institute of America (second year recipient)
• Jordan McClelland, graduate of Dutchtown High School, attending the Chef John Folse Culinary Institute at Nicholls State University (second year recipient)
• Melissa McGuire, graduate of Mandeville High School, attending the Chef John Folse Culinary Institute at Nicholls State University (third year recipient)
• Thien Nguyen, graduate of Dutchtown High School, attending the Chef John Folse Culinary Institute at Nicholls State University (third year recipient)
• Sadie Poche, graduate of Lutcher High School/St. James Career Center, attending the Chef John Folse Culinary Institute at Nicholls State University
• Hillary Scott, graduate of Allen High School (Texas), attending the Chef John Folse Culinary Institute at Nicholls State University (third year recipient)

The General Hospitality Scholarship is a scholarship given to students who are currently enrolled or have been accepted in a hospitality or culinary degree seeking program. This year’s recipients are:

• Traci Andely, graduate of Baton Rouge Magnet High School, attending Louisiana Culinary Institute
• Sunni Authement, graduate of South Terrebonne High School, attending the Chef John Folse Culinary Institute at Nicholls State University
• Nicole Biddy, graduate of Gueydan High School, attending Louisiana Culinary Institute (second year recipient)
• Lindsey Carroll, graduate of Lutheran High School of Greater New Orleans, attending the Chef John Folse Culinary Institute at Nicholls State University
• Thaddeus Christy, graduate of Baton Rouge Magnet High School, attending Louisiana Culinary Institute
• Garrett Couvillon, graduate of Marksville High School, attending Louisiana Culinary Institute
• Rachel DeFelice, graduate of Grace King High School, attending the Chef John Folse Culinary Institute at Nicholls State University
• Tashira Green, graduate of Zachary High School, attending the Chef John Folse Culinary Institute at Nicholls State University
• Brooklyn Hawkins, graduate of H.L. Bourgeois High School, attending Louisiana Culinary Institute
• April Lee, graduate of East St. John High School, attending the Chef John Folse Culinary Institute at Nicholls State University (second year recipient)
• Keiyana Price, graduate of New Iberia Senior High, attending Louisiana Culinary Institute (second year recipient)
• Shelby Smith, graduate of False River Academy, attending Louisiana Culinary Institute
• Christian Sturgeon, graduate Zachary High School, attending Louisiana Culinary Institute
• Nicole Washington, graduate of Ursuline Academy, attending Louisiana Culinary Institute
• Marcus Williams, graduate of Scotlandville Magnet High School, attending Louisiana Culinary Institute

For the second consecutive year, top applicant Nicole Biddy is also this year’s Jim Funk Scholarship Award Winner. The LRAEF’s most prestigious award, the scholarship is named for former LRA President & CEO Jim Funk, who retired in 2010 after 30 years of service. Funk is a LRAEF co-founder and culinary education champion.

“The best part of my responsibilities as Chair of the LRA Education Foundation is to have the opportunity to reward students for their hard work,” said LRAEF Chair Helen LeBourgeois. “I have no doubt that these individuals will use these scholarships to strengthen the foodservice and hospitality industries in the coming years.”

ProStart Educator of the Year Carolyn Senac is
recognized at the NRA Educational Foundation
Educator of Excellence Awards Dinner in May. 

The night will also feature the LRAEF honoring its ProStart Educator of the Year, Carolyn Senac of Mandeville High School. Senac was also recently recognized, along with her counterparts from across the country, at the National Restaurant Association’s annual NRA Show in Chicago this past May, for this exemplary dedication to the ProStart program.

The LRAEF would like to thank its annual partners, whose financial assistance makes the LRAEF Scholarship Fund a reality: 5 Diamond: Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana Restaurant Association and Louisiana Seafood; 4 Diamond: Performance Foodservice-Caro; 3 Diamond: Atmos Energy, Camellia Brand, Drago’s Seafood Restaurant, Louisiana Culinary Institute, New Orleans Wine & Food Experience and Raising Cane’s Chicken Fingers; 2 Diamond: Chef Paul Prudhomme’s “Sea of Hope,” Louisiana Gas Association and Whole Foods Market and 1 Diamond: Entergy. Also, the LRAEF extends special recognition to all LRA chapters that support ProStart and the LRAEF through its various philanthropic activities throughout the year.

Louisiana ProStart alum takes top honors at Bull Burger Battle

By Wendy Waren, LRA VP of Communications

Grace King High School ProStart® Program alumnus Owen Hohl is making quite a name for himself, most recently with his now award-winning Cajun Burger. Hohl, who is the executive sous chef at Hot Tails Restaurant in New Roads, Louisiana, beat out 15 competitors June 14 at the Bull Outdoor Product’s Bull Burger Challenge in Baton Rouge; some of them much more experienced chefs than he.

Louisiana ProStart alum Owen Hohl wins Bull Outdoor Product's Bull
Burger Challenge in Baton Rouge, June 14 and heads to Las Vegas
in November to compete for the World Burger title. 

The nation’s best burger cooks and chefs squared off in the Bull Burger Battle, a series of five live burger cook-offs events in New York, Baton Rouge, Chicago, San Diego and Indianapolis.

Hohl competed in the 2013 battle and admittedly over thought his burger recipe.

“I baked my own bun, made my own Boursin cheese, grinded my own meat,” Hohl said. “I did everything from scratch.”

With all his efforts though, the judges felt his methods were overly complicated and his bite was too large. This year, he decided to simplify his processes, although his recipe was still multi-faceted. 

“I love making burgers and using ingredients you may not normally associate with a traditional burger, like grilled peaches with Swiss cheese to get that savory and sweet taste on the palate,” said Hohl.

With all the ideas of what burger he’d present to the judges on June 14, he decided to stick with the flavors indicative of his Cajun roots. The winning burger was made with balsamic caramelized onions in Andouille fat, homemade pickled peppers, smoked Gouda and his secret recipe for remoulade sauce. He took in to account his feedback from the previous year and made his patty smaller in size at 5 ounces.

“We had two hours and luckily I made an extra burger for myself, which with 10 minutes left before time was called, I was able to taste,” added Hohl. “I had some extra onions and Andouille left and decided to add more to the burgers for the judges and it paid off.”

Hohl’s score of 87 points placed him well ahead of the other competitors, with the second place coming in five points behind him. Fifty percent of the score was based on taste, 35 was based on execution and 15 for presentation.

As the Baton Rouge Challenge winner, Hohl will compete alongside the winners of the four other battles November 12-18 in the World Burger Championship as part of Team Bull at the World Food Championships in downtown Las Vegas. The wheels in his mind are already turning as the competitors do not have to compete with their original battle burger recipes.

“I may do a seafood burger with a crawfish topping or use pancetta,” said Hohl. “My decision will probably come down to the days right before I leave for Vegas.”

His cooking competition experience dates to 2006, when he was a junior at Grace King High School and first competed in the Louisiana ProStart Student Invitational Culinary Competition, where teams of four Prostart students prepare a four-course, gourmet meal in just one hour. During his senior year, he and his teammates competed in the ProStart Competition and won state and went on to represent Louisiana at the National ProStart Invitational in Charlotte, NC.

“Competing in the ProStart Culinary Competitions really taught me how to manage my time, the process, seasonings and ultimately, present cuisine that I’m proud of and that impress the judges,” he added. “Those ProStart lessons served me well two years ago when I competed in Fete Rouge and I won first place in the seafood category.”

His winning Fete Rouge dish was a white étouffée, made with Louisiana seafood and coconut milk, served over purple Louisiana rice with a side of fried plantains.

When asked what advice he’d give ProStart students and other chefs who want to give it a go in the competition arena, he said, “Stay calm, stick with your plan and don’t second guess yourself.”

Between now and November, Hohl will test countless burger recipes before deciding what he will present to the judges in Las Vegas.

“I’m really excited to have the chance to compete at this level and regardless of whether I win, I’m just looking forward to the experience,” he said. 

ProStart gives students head start in culinary professions

Each year, the Louisiana Restaurant Association Education Foundation (LRAEF) hosts teams across the state in its annual ProStart Student Invitational. This year, 27 teams took part in either the Culinary Competition or the Management Competition.  For some schools, this was the first time they made the trip to New Orleans for the two-day events. 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. Teams in both competitions had to incorporate Louisiana seafood into their menus.

For Fontainebleau’s ProStart instructor Stacy Russell, this is the first time she prepared students for competition. She came to Fontainebleau after 15 years in the restaurant industry, having worked for the Taste Buds restaurant group, whose concepts include Zea Rotisserie & Grill, Semolina Restaurant and Mizado Cocina.

“Teaching the ProStart students in the classroom takes the same management techniques as those I used every day in a restaurant,” Russell said. “The great thing about coming into this position is I can give them a real world account of restaurant operations.”

Preparing for the culinary competition takes mentoring and practice. Matt Jones, a graduate from American Institute, and currently with the Besh Restaurant Group, consulted with the Fontainebleau team on their menu. Some items didn’t make the cut with the students.

“Early on the students were considering seared redfish and smoked tuna,” Russell added. “The team finally settled on pepper seared tuna steak, a pan seared duck breast and panna cotta for their three courses.”

“We practiced twice a week for three hours over the course of six weeks to perfect our organization, communications and time management,” said Brianna Alongi, Fontainebleau ProStart II student. “This process really forces us to work as a team and that is such a valuable experience.”

During the Culinary competition, judges monitor and score the team’s organization and teamwork, time management and safety and sanitation. Barry Blue, a retired registered sanitarian with 30 years of experience, carefully reviews all aspects of the team’s dishes and has participated as a judge for several years.

“Personal hygiene, cross contamination and sanitation are the three main areas I’m looking at when judging,” Blue said. “These teams are highly trained in these areas as ServSafe methods and techniques are used in their coursework and preparation.”

Louisiana’s Culinary and Management ProStart teams head to Nationals

Lakeshore High School's ProStart
team will compete in the NRAEF
Culinary Competition at 11:20 a.m.
Sunday, May 4. 

Watch the action live online at www.nraef.org

The 2014 National Restaurant Association Education Foundation ProStart Invitational will take place May 3-5 in Minneapolis, Minnesota. Louisiana’s Lakeshore High School ProStart team will compete in the culinary competition on Sunday, May 4 at 11:20 a.m. and Hammond High Magnet School will compete in the management competition on Monday, May 5 at 10:15 a.m.

Hammond High Magnet School's
ProStart team will compete in the
NRAEF Management Competition at
10:15 a.m., Monday, May 5. 

For team supporters that are unable to travel to Minneapolis, the NRAEF will be live streaming the entire culinary and management competitions, as well as the Awards Dinner!

Live streaming will begin each day when the first culinary team starts their 60-minute cooking portion, and will end when the last team plates their meal. Management coverage will begin with the first team’s presentation and remain on throughout the day to capture all team verbal presentations. The Awards Dinner coverage will begin at approximately 7:30 p.m. on Monday. 

The live stream can be accessed at NRAEF.org. 

Mandeville High School's Carolyn Senac named LRAEF ProStart Educator of the Year

The Louisiana Restaurant Association Education Foundation (LRAEF) has named Carolyn Senac of Mandeville High School as its 2014 ProStart^® Educator of the Year.

Seanc, Mandeville’s ProStart instructor since 1999, was bestowed the honor during a special, surprise ceremony at the school, February 20, 2014.

“ProStart has helped my students obtain an immeasurable amount of experience in the restaurant and hospitality industry, which will give them a head start in their careers,” said Senac. “I have enjoyed teaching and learning with the students already working in the industry.”

Under Senac’s direction, Mandeville High School’s ProStart team competed in the culinary competition during the 13^th Annual LRAEF Louisiana Seafood ProStart Student Invitational March 25-26, 2014 at the New Orleans Morial Convention Center. Mandeville’s team won the Judge’s Pick- Dessert Award for their New Orleans bread pudding, layered with vanilla-poached Louisiana strawberries, blueberries and blackberries, finished with freshly whipped cream. The dessert will be interpreted and served to guests at the LRAEF’s Five Star Futures Gala, August 2, 2014 at the Hilton New Orleans Riverside.

“Carolyn cares about ProStart on many levels: her school, the community and across the state,” said LRAEF ProStart Coordinator Devienne Theriot. “Carolyn was proactive in bringing ProStart to St. Tammany Parish and is a great teacher and a wonderful role model.”

The LRAEF, a 501 (c)3 non-profit organization, exists to enhance the restaurant community through expanded educational and career opportunities, the formation of strategic partnerships and the elevation of professional standards and practices. If you would like to make a donation, please contact Alice Glenn, aglenn@lra.org or (504) 454-2277, ext. 565.

The LRAEF is grateful to its 2014 annual partners: 5 Diamond—Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation and Louisiana Seafood; 4 Diamond—Performance Foodservice-Caro; 3 Diamond—Atmos Energy, Drago’s Seafood Restaurant, Louisiana Culinary Institute, New Orleans Wine & Food Experience and Raising Cane’s Chicken Fingers; 2 Diamond—Louisiana Gas Association, Whole Foods Market and Chef Paul Prudhomme’s “Sea of Hope”; and 1 Diamond—Entergy.

Experience the glory of the 2014 LRAEF Louisiana Seafood ProStart Invitational

Couldn't make it to the LRAEF Louisiana Seafood ProStart Invitational? 

Check out our newest video complete with live action from the Culinary and Management Competitions and interviews with judges, students, instructors, LRA Chair Bruce Attinger and LRA President/CEO Stan Harris. 

Watch the video! 

For a full recap and to see the winners of the 2014 Louisiana Seafood ProStart Invitational Culinary and Management Competitions, click here.  

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. 

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. 

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.