LRA Education Foundation offers $70,000 in hospitality scholarships

Scholarship Fund to aid students for fifth consecutive year

The Louisiana Restaurant Association Education Foundation (LRAEF) is now accepting scholarship applications through April 10, 2015. The LRAEF Scholarship Fund was created in 2009 to support the continuing education of individuals pursuing a career in the culinary and/or hospitality industry.

Applicants must be currently enrolled or accepted in a bachelor and/or associate degree seeking program, pursuing a career in the restaurant, foodservice, tourism or hospitality industry. Courses of study can include, but are not limited to: culinary, hospitality, tourism, business and management programs. Scholarship awards may vary based on available funds and are merit-based.

The 2015 scholarships will be awarded from the following funds: 

• Jim Funk Scholarship: The LRAEF’s most prestigious award, the scholarship is named for former LRA President & CEO Jim Funk, who was instrumental in founding the LRAEF and was a culinary education champion during his 30 years of service to the LRA. This scholarship is renewable on an annual basis for up to four years, provided that minimum GPA and enrollment standards are met.
• LRAEF/NRAEF ProStart^® Scholarship: Awarded exclusively to students who achieve the ProStart Certificate of Achievement. ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s industry leaders.
• LRAEF Culinary & Hospitality Leadership Scholarship: Awarded to Louisiana students who intend to pursue a career in the restaurant, foodservice, tourism or hospitality industry.
• LRA CENLA Chapter Scholarship: Presented by the LRA CENLA Chapter, this scholarship is awarded to qualified applicants from the chapter’s 11 parish area- Avoyelles, Beauregard, Catahoula, Concordia, Grant, LaSalle, Natchitoches, Rapides, Sabine, Vernon and Winn parishes.
• Louisiana Seafood Scholarship: Established through a generous gift from the Louisiana Seafood Promotion & Marketing Board, this scholarship is awarded to qualified applicants who show an interest in cultivating, protecting and promoting Louisiana seafood.

Available for download at www.LRAEF.org, the application must be completed and postmarked by Friday, April 10, 2015.

“The LRAEF is proud to offer financial assistance to students both beginning and furthering their education in the culinary and hospitality fields,” said LRAEF Executive Director Alice Glenn. “Our industry offers great opportunities for rewarding careers and advancement. Our goal is to support promising future leaders as they prepare for the many lucrative restaurant careers in Louisiana.”

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 its nine LRA chapters and its 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.”

LRAEF Louisiana Seafood ProStart Student Invitational winners announced

The Louisiana Restaurant Association Education Foundation (LRAEF) hosted the 14^th Annual Louisiana Seafood ProStart^® Student Invitational, March 3-4, 2015 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 third of a multi-year relationship with the Louisiana Seafood Promotion & Marketing Board, the competition’s title sponsor, and was represented by its Executive Director Karen Profita, who addressed the students, teachers and parents during the awards ceremony.

Lakeshore High School wins the 2015 LRAEF
Louisiana Seafood ProStart Culinary Competition

During the Culinary Competition, teams demonstrated their knife skills, poultry fabrication and creative abilities through the preparation of a three-course, gourmet meal in 60 minutes. All teams’ menus had to feature at least one type of the six Louisiana seafood species.

The winner of the Culinary Competition, for the second consecutive year, was Lakeshore High School in Mandeville, led by instructor Judy Achary and students Irelan Crosby, Autumn Hamm, Hunter Trahan and Gianna Nastas. The second place team was West Feliciana High School in St. Francisville, led by instructor Amy Dreher and students Kevonte Davis, Jonathan Tate, Sarah Alford, Jonah Fowler and Jordan Bringedahl. The third place team was Dutchtown High School in Geismar, led by instructor Traci Martin and students ­­­­­­­­­­­­­­­­Haley Stone, Cameron Gautreau, Mitchell Bailey, Joube Ryan and Monique Theriot.

Lakeshore’s winning menu was: appetizer-Louisiana Shrimp Étouffée Cavitelli: ricotta cavitelli pasta, shrimp étouffée; entrée-Rabbit and Lobster Rissole: Rabbit and lobster roll, fried kale, turnip root purée, rabbit reduction; and dessert-Marscapone Lemon Curd Bombe: Marscapone and lemon curd bombe, raspberry macerate and crunchy twill.

Teams participating in the Management Competition demonstrated their knowledge of the restaurant and foodservice industry by developing a restaurant concept, including the menu, design, budget and marketing strategies, which they presented to a panel of judges as an entrepreneur would pitch to a group of investors.

The winner of the Management Competition was West Feliciana High School in St. Francisville, led by instructor Amy Dreher and students ­­­­­­­­­­­­­­­Lexi Auxt, Jacob Manieri, Dalton Clevenger and Brandon Oliveaux. The second place team was Lakeshore High School in Mandeville, led by instructor Judy Achary and students Alex Gautreaux, Jacob Heffner, Gianna Nastas, Tracie Romano and Cole Krieger. The third place team was Hammond High Magnet School, led by instructor Angie Drago and students Todreion Amos, Savannah Hall and Terenisha Porter.

West Feliciana wins the 2015 LRAEF
Louisiana Seafood Management Competition.

West Feliciana’s winning restaurant concept was “Dalton’s Diner,” a restaurant serving Cajun and Creole classics in a 1950’s style diner, adjacent to a college campus.

Lakeshore High School and West Feliciana High School will represent Louisiana in the National ProStart Invitational in Anaheim, California, April 18-20, 2015.

Schools were also recognized for their individual achievements in various categories within the two competitions.

Culinary:

• Knife Skills Award: Dutchtown High School
• Safety & Sanitation Award: Grace King High School
• Judges’ Pick- Appetizer: West Feliciana High School- pan seared sea scallop, oyster and crimini mushroom ravioli, with tarragon cream sauce and micro greens
• Judges’ Pick- Entrée: St. James Parish Career & Technology Center- crab meat stuffed Louisiana jumbo shrimp with Mardi Gras potatoes and sautéed asparagus with hollandaise
• Judges’ Pick- Dessert: Lakeshore High School- Marscapone and lemon curd bombe, raspberry macerate and crunchy twill

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 8, 2015 at the Hilton New Orleans Riverside.

Management:

• Judges’ Award- Restaurant Concept: West Feliciana High School
• Judges’ Award- Critical Thinking: West Feliciana High School
• Judges’ Award- Visual Display: Hammond High Magnet School
• Judges’ Award- Verbal Presentation: North Vermilion High School

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.

ProStart is a nationwide career technical education program where high-school students learn from an industry-derived, competency-based curriculum that teaches culinary techniques and restaurant management skills, coupled with real-life restaurant sector experiences. In addition to industry-specific skills, a majority of ProStart students report learning critical employability skills, including workplace and professional behavior, communications skills and teamwork.

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. 

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. 

LRA Cenla Chapter funds $25k scholarship

Inaugural year for LRAEF scholarship to aid student in central Louisiana

The Louisiana Restaurant Association Education Foundation (LRAEF) is pleased to announce that the LRA Cenla Chapter has established the LRA Cenla Chapter Scholarship to provide financial assistance to students in central Louisiana pursuing a career in the culinary and/or hospitality industry.

The chapter pledged $25,000 to the LRAEF, which will award one $5,000 or two $2,500 scholarships annually to eligible students for the next five years. This scholarship will be awarded to qualified applicants from the Cenla Chapter’s 11 parish area- Avoyelles, Beauregard, Catahoula, Concordia, Grant, LaSalle, Natchitoches, Rapides, Sabine, Vernon and Winn parishes.

In addition to the residency requirement, applicants must have a minimum 2.5 GPA and be accepted or enrolled in a qualified two- or four-year degree program, pursuing a career in the culinary/hospitality field.

Available for download at www.LRAEF.org, the application must be completed and postmarked by Friday, April 10, 2015.

“With a growing demand for skilled workforce in the restaurant and hospitality industry across the state, the LRA Cenla Chapter felt it was important to provide an opportunity for young people in our area to pursue such a career,” said LRA Cenla Chapter President Dave Merchant.

“The LRAEF is very appreciative to the Cenla Chapter for this generous scholarship donation,” said LRAEF Executive Director Alice Glenn. “Our industry offers great opportunities for rewarding careers and advancement. Our goal is to support promising future leaders as they prepare for the many lucrative restaurant careers in Louisiana.”

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.

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.”

Honing in on Hospitality

By: Wendy Waren, LRA VP of Communications

At the edge of the mighty Mississippi River, at the point where it takes its shape as a crescent, sits the Hilton New Orleans Riverside, the largest hotel in Louisiana, and where Tony Abadie found his place in the world of New Orleans’ most notable industry—hospitality. As this year’s Louisiana Restaurant Association (LRA) Chair of its Board of Directors, his career ascension began three decades ago when he became an assistant beverage manager there.

Abadie grew up in a restaurant family. His grandfather Jerome “Mena” Maiorana was the general manager at the original Acme Oyster House in New Orleans in the early 1950s through the mid-1960s, before opening his own restaurant—Mena’s Place. It was there Abadie got his start in the restaurant industry as his grandfather’s busser and deliveryman, visiting businesses throughout the French Quarter.

“My grandfather was a special person,” Abadie reminisces. “He never met a stranger and everyone loved him. If someone didn’t have enough to pay for some of his heartwarming New Orleans comfort food, he’d tell them to pay for it next time.”

Mena was so generous that those people “down on their luck” sometimes felt compelled to leave a possession behind to let him know they were good for it. It’s that compassionate and caring nature that shaped a young Abadie into the man he is today. 

“I learned how to be a nice guy from my grandfather, and how to make a Sazerac,” Abadie laughs. “My whole family worked in that restaurant: my grandfather, my mother and her sister, my father and his sister, my brothers…it was the epitome of a typical family restaurant business.”

More restaurant and bar jobs would follow as he paid his way through Louisiana State University while studying mechanical engineering. His first and only internship led him to discover that the career path of engineering wasn’t meant to be.

He returned home in 1982 to New Orleans for the first of many jobs with the Hilton. After moving up through eight management positions, he currently holds the title of Director of Catering and Events, where he oversees a division that produces hundreds of annual events and more than 450,000 meals for hotel event attendees.

“Our job is to make those magical moments come to life for our clients,” shared Abadie. “Everyone has different expectations and listening is the key to delivering what they want.”

LRA Education Foundation distributes $50k to Louisiana high schools

The Louisiana Restaurant Association Education Foundation (LRAEF) is pleased to announce that it has distributed $50,000 to ProStart^® programs around the state through its ProStart Program Support Fund.

Through annual fundraising efforts of the nine LRA Chapters and support from LRAEF Annual Sponsors, these funds were awarded to eligible ProStart programs in 36 Louisiana high schools. 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.

Bonnabel Magnet Academy ProStart Instructor Emile Meydrich, LRAEF
Executive Director Alice Glenn and ProStart students. 

The first check was presented to ProStart instructor Emile Meydrich and his students at Alfred Bonnabel Magnet Academy in Metairie, January 22, 2015.

“We are very appreciative of the LRAEF for these funds,” said Meydrich. “We could not do much of our kitchen lab work and participate in the upcoming ProStart competition without their generosity. It goes a long way in helping the students.”

To be considered, the schools had to indicate needs, with a specific action plan for how the funds would be spent. Schools received an average of $1,400 to help defray the costs of testing materials, perishables, small wares, capital projects, field trips and the upcoming Louisiana Seafood ProStart Student Invitational at the New Orleans Morial Convention Center, March 3-4.

“The LRAEF is proud to offer this assistance to our ProStart schools for the second consecutive year,” said Executive Director Alice Glenn. “We were shocked to discover just how little financial support many of our high schools have to support vital programs like ProStart. The money simply isn’t there. To assist in ensuring that instructors are able to offer their students the best possible ProStart training, the LRAEF made the ProStart Program Support Fund a high priority.”

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 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.

Proper hand washing focus of #FoodSafetyMonth Week 4

The Louisiana Restaurant Association (LRA), in partnership with the National Restaurant Association, brings you the National Food Safety Month Week 4 lesson: Personal Hygiene, or more specifically, proper hand washing.

Last week, the LRA Education Foundation arranged for Pam Williams, a chemist with Auto-Chlor Systems, to provide a proper hand washing demonstration to the ProStart I and ProStart II classes at Grace King High School in Metairie.

Auto-Chlor Systems Chemist Pam Williams explains the proper hand
washing techniques to two ProStart I students. 

“Why is it important to properly wash your hands?” Williams asked. “When preparing and serving food, it is the most important thing you can do to reduce the spread  of infection and illness caused by harmful germs, viruses, fungi, protozoa and bacteria.”

Williams’ lesson included an overview of the three most common foodborne illnesses spread easily through unclean hands. “Bacteria are microscopic and some types that can cause food poisoning through cross-contamination by way of the hands are E. Coli, Staphylococcus Aureus and Salmonella,” she explained.

E. Coli illnesses and even deaths are becoming more and more common in the news. It is bacteria found in the lower intestine of people and animals and according the Centers for Disease Control, it can be spread by adults who do not wash their hands carefully, specifically those handling or surrounded by infants and toddlers.

Staphylococcus Aureus is a group of bacteria found on the skin, hair, and in the nose and throat of people and animals. Staphylococcus can cause food poisoning when a food handler contaminates food and then the food is not properly refrigerated.

Salmonella is a group of bacteria causing infection in the lower intestine and causes food poisoning when someone contaminates raw or prepared food with bacteria from hands and is then eaten. Some sources are raw, uncooked or unpasteurized foods such as undercooked chicken, unpasteurized milk or juice, raw fruits and vegetables.

After her presentation to the ProStart I class, Williams took two student volunteers to the hand washing sink and demonstrated the proper way to wash your hands. She then provided each student with a sample of GloGerm to rub on their hands and they were then charged with washing them using the proper method. After the students washed their hands, the lights were turned off and Williams and the rest of the class turned a black light on the volunteers’ hands to see how well they washed. The black light showed them where germs and bacteria still resided on their hands.

Since the ProStart II students had completed the first year of instruction and many of them are studying to become ServSafe certified, the GloGerm effect was less jarring. 

Here is an activity that you can do with your staff. The answer key can be found at www.foodsafetymonth.com under Activities.

This year’s theme is “20-Year Anniversary: Top 20 Tips,” highlights the best of best practices, or the most important aspects of serving food safely to the American public. 

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 announces 2014 award recipients, Restaurateurs of the Year

The Louisiana Restaurant Association (LRA) is pleased to announce this year’s Restaurateurs of the Year, Hall of Fame Inductees, Associate Member and Advocate of the Year. The honorees will be recognized at the Five Star Futures Gala, Saturday, August 2, 2014, 6:30 p.m. in the Napoleon Ballroom, Hilton New Orleans Riverside, an event benefiting the LRA Education Foundation (LRAEF).

The 2014 Restaurateurs of the Year are Peter Sclafani and Ruffin Rodrigue of Ruffino’s Restaurants in Baton Rouge and Lafayette. Ruffino’s is a collaborative effort between Rodrigue, a former LSU lineman, and Sclafani, a New Orleans-native third generation chef. Ruffino’s has extended their brand with Ruffino’s on the River in Lafayette and recently added an expanded focus on group business by opening Ruffino’s at De La Ronde Hall in downtown Baton Rouge. Sclafani serves on the LRA Education Foundation Board, LRA Board, is Baton Rouge Chapter president and is an advocate for the LRAEF ProStart Program. Sclafani and Rodrigue are great philanthropists in the Baton Rouge community supporting numerous fundraising activities for civic and non-profit endeavors.

The 2014 Hall of Fame Inductees are the Marino Family of Gino’s Restaurant in Baton Rouge. Each year, the LRA recognizes a member who has given faithful, dedicated and outstanding service to the association by inducting him or her into the LRA Hall of Fame. This year, the Marino Family will be inducted. Gino’s Restaurant has been a staple of the Baton Rouge restaurant community for nearly 50 years, established in 1966 by Vincent, Grace aka “Mama,” Gino, Laurence and Frances. The Marino family originated in Agrigento, Sicily and immigrated to the United States in 1951. With the exception of patriarch Vincent, who passed in 1970, Gino’s remains 100 percent family owned and operated. From its first day in operation, the kitchen has been supervised by “Mama,” now in her 90s and Gino likes to say “she comes with the furniture.” Mama was honored as a 2014 inductee into the Baton Rouge Business Report Hall of Fame.

The 2014 Associate Member of the Year is Mickey Freiberg, Sales Manager of Capitol City Produce. The Associate Member of the Year award recognizes restaurant industry suppliers who display exceptional dedication to and support of the LRA. Freiberg is a member of the LRA Board of Directors and also serves on the LRA Baton Rouge Chapter Board of Directors. Through Freiberg’s LRA involvement, Capitol City Produce has exhibited in the LRA’s Louisiana Foodservice & Hospitality EXPO for more than 24 years, supported the LRAEF’s ProStart Program and numerous LRA Chapter fundraising activities and events.  

The 2014 Advocate of Year is Representative Erich Ponti, District 69, and chair of the Louisiana House Commerce Committee. The Advocate of the Year is presented to recognize an individual who has supported the advocacy efforts of the LRA and its partner industries. Representative Ponti is a contractor and has worked closely with the LRA Advocacy team to promote good public policy that benefits our industry.

The Five Star Futures Gala will also recognize 30 culinary and hospitality recipients who will be presented with $61,000 from the LRAEF Scholarship Fund. The fund was established in 2009 to assist individuals in pursuit of their culinary arts and restaurant management college level education. To date, the LRAEF Scholarship Fund has awarded more than $200,000 in scholarships to nearly 80 students.

The 2014 LRA Education Foundation Board of Directors would like to thank the Gala Sponsors—Ben E. Keith Co., Crescent Crown Distributing, Hilton New Orleans Riverside, MMI/Mr. Mudbug Catering, Ralph Brennan Restaurant Group, Reinhart Food Service, Sysco Food Services New Orleans and TLC Linen Services. Special thanks to LRAEF Annual Partners—Five Diamond: Acme Oyster House, Auto-Chlor Services, Louisiana Hospitality Foundation, Louisiana Restaurant Association and Louisiana Seafood. Four Diamond: Performance Foodservice-Caro. Three Diamond: ATMOS Energy, Camellia Brand, Drago’s Seafood Restaurant, Louisiana Culinary Institute, New Orleans Wine and Food Experience and Raising Cane’s Chicken Fingers. Two Diamond—Louisiana Gas Association, Chef Paul Prudhomme’s “Sea of Hope,” and Whole Foods Market. One Diamond—Entergy.

Sponsorships and tickets for the Five Star Futures Gala are available at www.lraef.org or by calling Alice Glenn at (504) 454-2277. 

LRA Education Foundation announces new partnership with Camellia Brand to launch 2014-2015 Student Recipe Contest

Louisiana students preparing for culinary careers challenged to reinvent red beans, signature dishes

The Louisiana Restaurant Association Education Foundation (LRAEF), in a new partnership with Camellia Brand, today announced a ProStart® Program recipe contest for the 2014-2015 academic school year. The contest was unveiled at Grace King High School this morning to ProStart Program instructors from across the state.

The recipe contest will challenge high school students in each of the participating 50 ProStart Programs statewide to create an original recipe featuring one or more Camellia Brand products including: Red Beans, Lady Cream Peas, Black Beans and Crowder Peas. Details will be presented to ProStart students at the beginning of the 2014-2015 academic calendar and each team will develop recipes during the fall semester before submitting them to be reviewed by LRAEF and Camellia Brand selected judges.

Ten finalist teams will be invited to prepare their recipe in person for a LRAEF and Camellia Brand tasting panel of judges. First and second place recipes will be selected by judges based on taste, presentation, creativity and originality. The winner will receive a $5,000 cash award and the runner-up will receive a $1,000 cash award payable to the school to be used for support of the ProStart Program.

"Who better to ask for recipe innovations than
ProStart students, the future leaders of Louisiana's
culinary and restaurant industry?"

The winning recipe will also be featured in promotional materials and on the Camellia Brand website, while the winning students will also be celebrated at a luncheon and offered paid cooking demonstration and brand ambassador opportunities at Camellia Brand involved trade shows, events and festivals. Students will also have the opportunity to participate in live stream video opportunities and Camellia Brand's new product line developments. 

“So many of us grew up eating Camellia Brand beans,” said LRAEF Executive Director Alice Glenn. “This is a great way for the students to not only pay homage to such a long-standing Louisiana staple, but also to give them an opportunity to show their skills and ingenuity in creating a new dish. Who better to ask for recipe innovation than ProStart students, the future leaders of Louisiana’s culinary and restaurant industry?”

“Louisiana ProStart Program students take the initiative to really understand how one of our state's life bloods - the restaurant industry - works. They deserve our full support since they are the future advocates of our culture and we hope this recipe contest will really challenge them to put their generation's twist on indigenous cuisine,” stated Vince Hayward, CEO of L.H. Hayward and Company, the internationally recognized packager of Camellia Brand dry beans, peas and lentils. “Louisiana restaurants have always supported Camellia Brand. With recent discussions surrounding a lack of skilled workers in the Louisiana restaurant industry, we wanted to do something to help improve the situation at its core.”

The LRAEF is grateful to its 2014 annual partners: 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—Louisiana Gas Association, Whole Foods Market and Chef Paul Prudhomme’s “Sea of Hope”; and 1 Diamond—Entergy.

About LRAEF ProStart® Program
ProStart is a two-year, culinary management program for high school juniors and seniors with a curriculum designed to teach students culinary techniques as well as restaurant management skills. ProStart is in 50 high schools statewide and more than 1,500 students participate in the program. ProStart is a registered trademark of the National Restaurant Association Educational Foundation.

 

As the philanthropic foundation of the Louisiana Restaurant Association, the LRAEF exists to enhance our community through expanded educational career opportunities, the formation of strategic partnerships and the elevation of our professional standards and practices.

About Camellia Brand

Founded in 1923 by Lucius Hamilton Hayward, L.H. Hayward and Company is a Greater New Orleans, 4^th generation family food company internationally recognized as the packager of 17 types of Camellia Brand dry beans, peas and lentils. Camellia Brand products, including New Orleans’ famed red beans, are sold in stores across the country, as well as in select international locations.

Camellia Brand was founded on tradition in New Orleans’ French Quarter Market and its beans always meet the “Hayward Standard,” which is to deliver a premium, healthy, distinctive product like no other on the market. The Camellia Brand logo means what it’s always meant: the most delicious, creamy, flavorful, fastest cooking meals you will ever find on a grocery store shelf. Camellia Brand beans are non-GMO (not genetically modified in any way).

In 2014, the Hayward family will expand the Camellia Brand product line with Camellia Classic Cuisine, a new product line of unique meal solutions consisting of 8 new soups and side dishes.

For more information, visit http://www.camelliabrand.com/.