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.”

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

In keeping with a tradition now entering its eighth year, the Louisiana Seafood Cook-Off will take place at the New Orleans Wine and Food Experience (NOWFE) in New Orleans, Saturday, May 23, 2015 at 11 a.m. at the New Orleans Morial Convention Center. During NOWFE’s Grand Tasting event, where patrons experience cuisine from more than 50 restaurants and wine from vineyards far and wide, Cook-Off organizers will crown the King or Queen of Louisiana Seafood.

Ten Louisiana chefs will compete for the honor and join the ranks of past winners—Chef Brian Landry of Borgne (2008); Chef Tory McPhail of Commander’s Palace (2009); Chef Chris Lusk of Restaurant R’evolution (2010); Chef Cory Bahr of Cotton (2011); Chef Keith Frentz of Lola (2012); Chef Cody Carroll of Hot Tails (2013); and reigning king, Chef Aaron Burgau of Patois.

The winner of the Louisiana Seafood Cook-Off will go onto to represent Louisiana in the Great American Seafood Cook-Off, Saturday, August 8, 2015 at the Louisiana Foodservice & Hospitality EXPO in New Orleans at the Morial Convention Center.

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

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

There are 10 spots available and entry forms will be accepted until Friday, April 10, 2015 and will be considered in the order they are received until all 10 spots are filled by eligible participants. Contestants will be notified of their eligibility by Friday, April 17, 2015.

For details and entry form, click here.  Please return your completed form to Tiffany Hess to thess@crt.la.gov by April 10, 2015

LRA Past Chair Richard Brennan Sr. died at 83 in New Orleans

Richard J. Brennan, Sr., New Orleans Restaurateur, born in the Irish Channel, passed away the evening of Saturday, March 14, surrounded by his family and loved-ones.  Brennan was the first in the family to serve as a Chair of the Louisiana Restaurant Association (LRA) in 1961-1962, and to serve on the National Restaurant Association Board of Directors.

“Mr. Brennan was an ambassador and advocate for Louisiana’s restaurant industry,” said Stan Harris, President/CEO of the LRA. “He was a visionary, who mentored some of the most notable of chefs in New Orleans culinary history. Mr. Dick's last role for the LRA was serving as EXPO Co-Chair with his son, Dickie, in 2010.”

Brennan (better known as Dick) was the embodiment of New Orleans. His contributions to New Orleans cuisine, Mardi Gras and the overall culture of the city leave a legacy that is deeply woven into the fabric of the place he called “home.”

He was born on Third Street in the Irish Channel in November of 1931. Dick Brennan was the second youngest of six children, in what would become the first family of fine dining Creole in New Orleans. His life reads like a storybook, in which good fortune, hard work and ingenuity led to many successes.

In high school at St. Aloysius, Dick was a star basketball player.  He was all-district and all-state for his high school career, as was State MVP for three years (all except his freshman year). Coach Rupp from the University of Kentucky recruited him for their championship team. However, Dick’s mother fell ill prior to the start of school, so he opted to stay close and attend college at Tulane University in New Orleans. A star of their team, he led Tulane to victory over Kentucky in his senior year—the only game that Kentucky lost that season. For his successes on the basketball court, he was inducted into the Tulane Hall of Fame in 1991.

During college he began dating the woman who would become his wife of nearly sixty years, Lynne Trist Brennan. Dick met Lynne through his sister Dottie – Lynne’s friends from their years attending the Academy of the Sacred Heart in New Orleans. Shortly after graduating from Tulane, Lynne and Dick married. Dick completed two years of Law School before he enlisted in the Army and was stationed in Augusta, Georgia and Williamsburg, Virginia.  When he returned to New Orleans, he intended to finish Law school but his brother, Owen, and both parents passed away within a year of one another, he instead went to work at the family’s restaurant, Brennan’s on Royal Street. With his siblings, Dick was instrumental in opening Brennan’s in Houston, Dallas and Atlanta, as well as Chez Francis in Metairie, Louisiana, Mr. B’s Bistro and the Friendship House on the Gulf in Mississippi. During this time he and Lynne had two children - a daughter, Lauren, and a son, Dickie Jr.

In 1973 the Brennan’s split their restaurant interests, and Dick along with his siblings John, Adelaide, Ella and Dottie took control of Commander’s Palace. The New Orleans’ Garden District landmark had faded over the years and the siblings were tasked with reviving the nearly 100-year-old restaurant. Dick was passionate about New Orleans and America.  He recognized the sheer bounty of our region, including ingredients and talent. Instead of European chefs, he hired from the area. Paul Prudhomme and Dick collaborated on dishes that today have become synonymous with New Orleans cuisine.  He walked to work each day from his house on Third St., and each day he passed a pecan tree. He wondered why almonds were used to coat fish and not pecans that grow locally? From this simple question posed to Chef Prudhomme, pecan crusted fish was born. 

In an interview with The Times Picayune, Emeril Lagasse once said, “You could have no better mentors that Ella and Dick.  They are absolutely the best.  They are legends.  They are masters of the restaurant business.”  Emeril was the Executive Chef at Commander’s Palace from 1982 – 1989. 

Why not make the LRA your provider for food safety and sanitation, alcohol server training

The Louisiana Restaurant Association (LRA) is the largest provider of food safety and sanitation and alcohol server training in the state. Members of the LRA receive significant discounts on these state-mandated training courses. Are you taking advantage of the convenience and savings?

ServSafe Manager, the eight-hour course is offered to members at just $109, compared to the non-member price of $160. Classes are offered at numerous locations across the state and year around. The cost includes study material, the in-person course and testing materials in a proctored setting. To date, the LRA has trained over 30,000 foodservice professionals in ServSafe Manager and the course is regarded as the gold standard for the industry.

ServSafe Alcohol training is available online, 24-7; anywhere the individual has access to a PC and an internet connection. The LRA was the first to offer the state-mandated, two hour course online.  Members receive special pricing of just $24 with the a special discount code (call the LRA for the code), while non-members pay $30. The LRA’s Louisiana’s BEST (Beverage Education Server Training) private classes are still available upon request. Call the LRA for details or to schedule your in house alcohol server course at (504) 454-2277.

Voluntary courses are also offered online for ServSafe Allergens and ServSafe Food Handler. More than 15 million Americans have food allergies and the trend is growing each year. Allergens training can help you serve those guests with food allergies safely and gain their repeat business. Food Handler is a two-hour course covering the basics of food safety and sanitation for your front of the house and back of the house staff.

ServSafe Allergens is just $22 and ServSafe Food Handler is just $15. 

For more information, please call the LRA at (504) 454-2277 or visit www.lra.org. 

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.

In Memoriam: The Chimes & Varsity Theatre co-owner Tim Hood dies

If you've spent any time on or near the campus of Louisiana State University (LSU), you've no doubt eaten at The Chimes or seen a show at The Varsity Theatre. Under Tim Hood's guidance, along with brother-in-law Michael Ryan, the two establishments became the place to dine on Louisiana fare and watch a game, or see a concert right outside the North Gates of campus, just a half a mile or so from Tiger Stadium. Hood also co-owned Parrain's, The Chimes East and The Chimes Covington. 

"Tim was a pioneer of the casual dining scene here in Baton Rouge," said Peter Sclafani of Ruffino's and LRA Baton Rouge Chapter President. "With The Varsity Theatre, he created a venue that truly elevated local and national musicians for the enjoyment of LSU students and residents of Baton Rouge."

Hood lost his battle with cancer yesterday, February 9, 2015. According to a Varsity Theatre representative, "Tim set the bar incredibly high as he dealt with the cancer and resulting treatments that finally took him from us. His refusal to be overwhelmed by adversity, his unparalleled grace, courage and good humor were examples to us all. We will miss him terribly."

Condolences from employees and customers have been constant since the announcement and tout his kindness, gentlemanly nature, love, generosity, and his deeply-rooted culture and service to the LSU community.

"I'm so sad to hear of Tim's passing. I was the kitchen manager and then the general manager from 1990-1996 and Tim (and Mike) became like family during that time and helped me take the step to open my own place," said former employee Greg Hartley. "My thoughts and prayers are with The Chimes family, one that I will always feel a part of."

"I knew Tim well during the course of my career and he was a visionary and spent a long time in the restaurant industry," said Stan Harris, LRA President and CEO. "He inspired and trained many people, who under his tutelage made a rewarding career in our industry just as he did."

Hood was a longtime member of the Louisiana Restaurant Association. 

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.”

Alicde "Paul" Gobert named LRA Restaurant Legend

The Louisiana Restaurant Association (LRA) is pleased to name Alicde “Paul” Gobert of the Petroleum Club of Lafayette as a Restaurant Legend. He was recognized at the LRA Acadiana Chapter Restaurant Legends Banquet at the Petroleum Club, January 19, 2015.

The Restaurant Legends Award recognizes the long-term dedication of employees of the restaurant industry, with 20 or more years of service at one establishment.

With 22 years of experience and service at the Petroleum Club, Gobert exemplifies the satisfaction of making his job a lifelong and rewarding career. He is the restaurant’s buffet line attendant.

“For 22 years, Paul has ridden his bike to work, rain or shine” said Petroleum Club General Manager and LRA Director John O’Meara. “That dedication is what makes employees like Paul so special. We like to say at the Petroleum Club that Paul’s demeanor may change by the minute, but he always has the solution to any problem. We are lucky to have Paul on our team.”

Gobert joins more than 130 individuals in our state recognized by the LRA through its Restaurant Legends program. Collectively, these industry professionals have more than 4,000 years of service to Louisiana restaurants and suppliers.

To nominate your Louisiana Restaurant Legend, e-mail Erica Burns here. 

In Memoriam: 3 Baton Rouge LRA members leave legacy of dedication and compassion

Amy Nesbit

The Louisiana Restaurant Association’s thoughts and prayers are with the families, friends, co-workers, employees and customers of the following Baton Rouge Chapter members who recently passed away.

Amy Elizabeth Nesbit of Baton Rouge died at the age of 55 on January 13, 2015. Nesbit, with her husband, renovated the downtown Baton Rouge historic building, De La Ronde Hall and operated it for 20 years.

"I met Amy while planning my wedding reception at De La Ronde Hall years ago," said Beth Altazan. "She was an amazing person and so delightfully attentive." 

Charles "Greg" Giamanco

Charles Gregory “Greg” Giamanco of Baton Rouge died at the age of 66 on January 16, 2015. He was the owner and operator of Giamanco’s Restaurant in Baton Rouge for 46 years, until its closing in 2002.

"I will never forget the kindness Greg showed me during my illness when I worked for him at Giamanco's," said Kathleen Fountain. "I worked for the family for almost 14 years years." 

"Greg was a wonderful man and a great boss," commented another former employee of almost 14 years on the online guestbook. "I will never forget Greg helping me through my cancer and making a place for me to come back to work." 

Christina Bannister

Christina Bannister of Baton Rouge died at the age of 60 on January 26, 2015. She served downtown workers for 20 years with homestyle cooking at her restaurant, Christina’s. 

"She considered all her customers family," her brother Mike said. "That's what she put into her cooking...that love that you have when you cook for people you care about." 

During an interview with WAFB last year, Bannister reflected on opening her restaurant two decades earlier. "I had no prior knowledge about the restaurant business at all," she said. "I didn't know anything about it. It was the local guys that stood behind me and put their feet under the table and supported me." 

"It is rather sad to lose such hardworking and dedicated professionals in our industry and so closely together," said LRA Past Chairwoman Miriam Juban. "I have fond memories of working with all of them to improve our industry." 

LRA honors 12 Restaurant Legends at Don's Seafood & Steakhouse in Lafayette

The Louisiana Restaurant Association (LRA) is pleased to name 12 Restaurant Legends from Don’s Seafood & Steakhouse in Lafayette. The recipients were recognized at the LRA Acadiana Chapter Restaurant Legends Banquet at the Petroleum Club of Lafayette, January 19, 2015.

The Restaurant Legends at Don's Seafood & Steakhouse in Lafayette has a
total of 468 years of experience and service to the restaurant. 

The Restaurant Legends Award recognizes the long-term dedication of employees of the restaurant industry, with 20 or more years of service at one establishment.

With 468 combined years of experience and service at Don’s Seafood & Steakhouse, these men and women exemplify the satisfaction of making their jobs a lifelong and rewarding career.

They are:

• Clarence Angelle, busser, employed for 35 years
• Cynthia Chaisson, kitchen manager and cook, employed for 35 years
• Deanna Duhon, server, employed for 40 years
• Nedia George, prep cook and cook, employed for 41 years
• William “Billy” Melancon, cook, employed for 38 years
• Sharon Mertz, manager and office assistant, employed for 38 years
• Kim Peterman, manager, employed for 35 years
• Joey Quebedeaux, kitchen manager, employed for 38 years
• Jenny Scott, server, employed for 35 years
• Tyrone Tine, kitchen manager, employed for 33 years
• McKinley Trahan, prep cook, employed for 63 years
• Richard Washington, cook, employed for 37 years

These recipients join more than 130 individuals in our state recognized by the LRA through its Restaurant Legends program. Collectively, these industry professionals have more than 4,000 years of service to Louisiana restaurants and suppliers.

“Don’s has been in business for 80 years and that kind of success would not be possible without employees who make your customers want to return time and time again,” said Rocky Landry, owner of Don’s Seafood & Steakhouse. “These are dedicated people that have given their lives to the success of this restaurant.”

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.”

ATC announces annual Mardi Gras crackdown

Office of Alcohol and Tobacco Control (ATC) Commissioner Troy Hebert has ordered ATC agents to hit the streets again this Mardi Gras season to ensure that alcohol, tobacco, and alternative nicotine products are being sold and served responsibly.

ATC agents, under the direction of Commissioner Hebert, have continued to increase the number of compliance checks they conduct during Mardi Gras celebrations statewide in an attempt to keep alcohol, tobacco, and alternative nicotine products out of the hands of underage persons. During Mardi Gras 2014, ATC agents conducted close to 230 compliance checks of businesses along parade routes statewide. Of those businesses checked, ATC issued 69 citations for sales to underage persons.

“I understand that Mardi Gras and alcohol often go hand and hand; however, it’s ATC’s responsibility to make sure that businesses are following the law and are not jeopardizing the safety of our residents and visitors by serving underage persons,” said Commissioner Hebert.

The Louisiana Restaurant Association offers ServSafe Alcohol online server training course at www.laserverpermit.com. For just $24 for members and $30 for non-members, individuals can spend two-hours completing the course anywhere they have a PC and an internet connection and obtain their state-approved responsible vendor permit. 

In the weeks leading up to Mardi Gras, business owners with ATC permits will be reminded of important alcohol laws and ATC is encouraging the owners to train their staff, obtain the required permits, and implement policies to ensure their business is fully prepared to handle the increased patronage that they are likely to receive. One of ATC’s main focuses this year is making certain that businesses are educating their employees on the different types of IDs. In Louisiana, driver’s licenses issued to persons under 21 are vertical and show the exact date that the person will turn 21 in red letters, whereas driver’s licenses issued to persons over 21 are horizontal. 

“Businesses deal with huge crowds during Mardi Gras,” said Commissioner Hebert. “Knowing how to identify an underage person by the layout of their driver’s license, without needing to do any math, will enable employees to quickly serve their eligible customers and avoid receiving a citation by refusing service to anyone who’s underage.”

Since taking a more proactive approach in educating businesses ahead of Carnival Season, the number of citations issued to businesses for selling alcohol and tobacco to minors has decreased dramatically. ATC agents will again be out in full force to ensure a fun and safe Mardi Gras for all Louisiana citizens and visitors.

LRA honors Restaurant Legend at Flanagan's Creative Food & Drink in Thibodaux

Honoree Barbara C. Williams with Flanagan's Corporate Chef
& Dir. of Operations and Owner Francis Fremin. 

The Louisiana Restaurant Association (LRA) is pleased to name Barbara C. Williams of Flanagan’s Creative Food & Drink in Thibodaux a LRA Restaurant Legend. She was recognized at a special celebration at Flanagan’s recently. 

The Restaurant Legends Award recognizes the long-term dedication of employees of the restaurant industry, with 20 or more years of service at one establishment.

Williams has been working at Flanagan’s since 1994 and is the restaurant’s pantry line chef, in charge of desserts. She is a shining example of a lifelong and rewarding career in the restaurant industry.

“Barbara is truly a dedicated, hard-working team member,” said Flanagan’s Corporate Chef and Director of Operations Randy Barrios. “She brightens up the kitchen and is a true role model for our entire staff, not to mention her house-made desserts are incredible. Flanagan’s would not be the same without her presence in the kitchen.”

Williams joins more than 130 individuals in our state recognized by the LRA through its Restaurant Legends program. Collectively, these industry professionals have more than 4,000 years of service to Louisiana restaurants and suppliers.

LRA honors 10 Restaurant Legends at Chris' Poboys in Lafayette

The Louisiana Restaurant Association (LRA) is pleased to name 10 Restaurant Legends from Chris’ Poboys in Lafayette. The recipients were recognized at the LRA Acadiana Chapter Restaurant Legends Banquet at the Petroleum Club of Lafayette, January 19, 2015.

The Restaurant Legends Award recognizes the long-term dedication of employees of the restaurant industry, with 20 or more years of service at one establishment.

With 282 combined years of experience and service at Chris’ Poboys, these men and women exemplify the satisfaction of making their jobs a lifelong and rewarding career.

They are:

• Shirley Barlow, dine-in manager, employed for 35 years
• Donna Brantley, general manager (Ambassador location), employed for 32 years
• Michael Carpenter, general manager (Moss location), employed for 20 years
• Trula DiSalvo, kitchen manager, employed for 24 years
• Charlotte Doyle, server, employed for 30 years
• Cynthia Dronet, fry cook, employed for 29 years
• Denise Gaudin, server, employed for 29 years
• Margaret Mouton, salad chef, employed for 20 years
• Donna Nassans, server, employed for 34 years
• Garrett O’Conner, general manager (Pinhook location), employed for 29 years

These recipients join more than 130 individuals in our state recognized by the LRA through its Restaurant Legends program. Collectively, these industry professionals have more than 4,000 years of service to Louisiana restaurants and suppliers.

“You will not find employees more dedicated and unselfish than these men and women,” said Richard Rivet, owner of Chris’ Poboys. “I could not run my restaurants without them; they are my family and are so deserving of this award.”

NRA Public Affairs Conference Registration Open

Dear LRA Members,

The National Restaurant Association’s (NRA) Public Affairs Conference is set for April 14-15, 2015 in our Nation’s Capital at the Ronald Reagan Building and International Trade Center in Washington, D.C. It is with great pride that I have accepted our 2015 LRA Chair Tony Abadie’s request to serve “State Whip” for this important industry event. If you have not visited Washington D.C. before the entire Capitol complex and National Mall are full of historic sites, museums and places of interest.

Advocacy is a vital component to advance the interests of the restaurant industry and now more than ever our industry faces unprecedented attacks on numerous legislative and regulatory fronts. Your attendance at this event has a powerful impact in sharing your business concerns and issues with our Congressional Delegation. The focus of the LRA and NRA is to build our industry’s influence and image by expanding our member’s engagement.

This two-day event begins on the afternoon of Tuesday, April 14 with a keynote address followed by breakout sessions and issue panels to get you up to speed on the key issues facing our industry. That evening, we celebrate our industry’s great philanthropic efforts recognizing the winners of the NRA’s Restaurant Neighbor and Faces of Diversity awards. Past Louisiana winners include: Tommy Cvitanovich of Drago’s Restaurants, Greg Reggio of Taste Buds Management and Leah Chase of Dooky Chase Restaurant.

On Wednesday we have a jam packed day that begins with a breakfast speaker and then we board buses to head to Capitol Hill to meet our Congressmen and Senators. After the Hill climb, the NRA and LRA in conjunction with the American Hotel and Lodging Association are hosting a reception. Our Louisiana attendees enjoy a group dinner together to share experiences of the conference.

If you have attended the Conference in the past you are aware of how our Hill visits are organized, but for those of you who will be joining us this year for the first time, I’d like to share it with you.

Due to the time constraints, size of our group and location of the congressional and senate offices, an individual itinerary is created for each LRA attendee to direct you to those meetings we would like you will attend. Our best impact is when we have constituents of each Congressional district join us with their Congressman. We try to accommodate every request and we hope to have good representation at all meetings.

For each meeting, a member spokesperson is selected to represent the group and “make the ask(s).” These member spokespeople attend the breakout sessions and issue panels and also meet with the LRA staff to review the talking points in advance of the visits to ensure they understand the issues that we will discuss with the Congressmen and Senators. And we try to have an LRA senior staff member present for all of the Hill visits.

To register, click here.

I’ll see you in D.C.!

Sincerely,

Jim Besselman

2015 State Whip, NRA Public Affairs Conference

"Taste of Mardi Gras" moves to new weekend

The Louisiana Restaurant Association (LRA) Cenla Chapter’s annual Carnival party, “Taste of Mardi Gras,” (TOMG) will be held Friday, February 6, 2015 at the Alexandria Riverfront Center, 707 Main Street, 7:30-9:30 p.m. (Special VIP entry is at 6:30 p.m.)

For the first time in its 14 year history, TOMG will be held the weekend prior to its usual date to expand the carnival celebration in the Alexandria area. The 2015 TOMG will kick off a second weekend of festivities that will include the new Light the Night Parade in Pineville.  

A party not to be missed, it will feature “tastes” of the best restaurants in central Louisiana, a silent auction of more than 20 packages and entertainment by the band, “Stormy,” which will perform 9-11 p.m. A cash bar will be available all evening.

“Taste of Mardi Gras has become one of Alexandria’s most anticipated events,” said LRA Cenla Chapter President David Merchant, owner of BJ’s Pizza of Alexandria. “It is a wonderful party the whole family can enjoy, with fantastic food and entertainment, all for great causes.”

Last year’s event boasted nearly 40 restaurants and vendors and more than 2,000 revelers in attendance. This year, enjoy tasty creations from Atwood’s Bakery, BJ’s Pizza, Embers, Jena Choctaw Pines Casino, Little Cakes with Big Attitudes and Texas Roadhouse, among many others.

A portion of the proceeds from TOMG go toward the LRA Cenla Chapter’s annual LRA Education Foundation (LRAEF) goal. The LRAEF, in turn, will use monies raised to further promote the restaurant industry as a career choice through its ProStart^® programs and enhance the restaurant community through expanded educational and career opportunities. The Children’s Miracle Network will also receive a portion of the proceeds.

Sponsors for the 2015 TOMG include: Alexandria/Pineville Area Convention & Visitors Bureau, CHRISTUS Cabrini, Cleco, Coca-Cola, Gaeda, Jena Choctaw Pines Casino, Progressive Waste and Southwest Beverage Company. 

Tickets are now on sale and can be purchased in advance at $20 for adults and $10 for children 10 years and younger. They can be purchased at the following locations in Alexandria:

·         Alexandria/Pineville Area Convention & Visitors Bureau, 707 Second Street

·         Atwood’s Bakery, 1125 MacArthur Drive

·         Critic’s Choice, 415 Murray Street and 5208 Rue Verdun

At the door the night of the event, tickets increase to $25 for adults and $15 for children.

Reserved VIP Tables are also available in advance for $400, which includes reserved seating for eight and early admittance at 6:30 p.m. and can be purchased at the Alexandria/Pineville Area CVB. Call (318) 442-9546 or e-mail inquire@apacvb.org. For forms to reserve your table(s), be a sponsor and/or be a vendor, contact LRA Chapter Member Services Coordinator Angela Martin at amartin@lra.org or (318) 366-1326.

For other Alexandria Mardi Gras events, visit www.alexandriapinevillela.com/mardigras. 

Note: Valid ID is required for alcohol purchase/possession/consumption. No outside food, beverages or ice chests allowed.

Tony Abadie to serve as 2015 LRA Chair

Tony Abadie, 2015 LRA Chair

The Louisiana Restaurant Association (LRA) is pleased to announce that Tony Abadie, Director of Catering and Events at the Hilton New Orleans Riverside, will serve as the 2015 LRA Chair of its Board of Directors.

In this capacity, Abadie will serve as the ambassador of Louisiana’s world-renowned restaurant industry. He will travel the state attending chapter meetings and philanthropic events throughout the year and foster the engagement of one of the state’s largest business trade associations.

A New Orleans native, Abadie has been a member of the LRA for 32 years and was elected to the state board in 2006. He served as the Greater New Orleans Chapter President in 2005.

Abadie grew up in a restaurant family. His grandfather was the general manager at the original Acme Oyster House in New Orleans in the early 1950s through the mid-1960s, later opening up his own restaurant, Mena’s Palace. It was there that Abadie got his start in the restaurant industry as his grandfather’s busser and deliveryman, visiting businesses throughout the French Quarter. More restaurant and bar jobs would follow as he paid his way through LSU and studied engineering. However, that career path wasn't meant to be; he returned home to New Orleans and soon began his life’s work.

For more than three decades, Abadie has worked for the Hilton New Orleans Riverside, the largest hotel in New Orleans with more than 1,600 rooms and 1,500 employees. He began his career in 1982 as an Assistant Beverage Manager and after moving up through eight management positions, he currently holds the position of Director of Catering and Events. Annually, Abadie’s division produces more than 450,000 meals for hotel event attendees.

“We are fortunate to have someone of Tony’s background serve as our chair, as he gives so much of his time to ensuring that the restaurant industry thrives in Louisiana. Tony is an affable and selfless leader and we look forward to his guiding the LRA’s mission and goals this year,” said LRA President & CEO Stan Harris.

Abadie has volunteered his time to numerous LRA state board committees and, in addition to his role at the association, has served on the Louisiana Seafood Promotion & Marketing Board and the New Orleans Wine & Food Experience board of directors. Abadie is also a co-founder and current Vice President of the Louisiana Hospitality Foundation.

“I am truly honored and humbled by the opportunity to chair such a well-respected association,” said Abadie. “This year will be a truly rewarding experience and I consider it a privilege to further the restaurant industry’s identity and reputation.”