Louisiana’s Culinary and Management ProStart teams head to Nationals

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

Watch the action live online at www.nraef.org

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

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

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

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

The live stream can be accessed at NRAEF.org. 

LRA Education Foundation offers $60,000 in hospitality scholarships

Scholarship Fund to aid students for fourth consecutive year

The Louisiana Restaurant Association Education Foundation (LRAEF), through its LRAEF Scholarship Fund, is now accepting applications through May 21, 2014.

The LRAEF Scholarship Fund was created in 2009 to provide an opportunity to further educate ProStart^® students, culinary/hospitality students, industry employees and educators.  By providing financial support via scholarship funds, recipients are encouraged to select the culinary and/or hospitality fields as a career choice, or to further their career in the industry. With this year’s awards included, the LRAEF Scholarship Fund has gifted $200,000 to eligible students since its inception.

Applicants must be currently enrolled in or accepted to a degree-seeking program related to the hospitality or culinary industries. Scholarship awards may vary based on available funds and are merit-based.  Applicants who have completed ProStart will be eligible for the LRAEF-National Restaurant Association Educational Foundation (NRAEF) Co-Branded Scholarship. All others will be eligible for the LRAEF General Hospitality Scholarship. 

At the 2013 LRAEF Five Star Futures Gala, 24 students
received scholarships totaling $50,000 to pursue or continue
their culinary and/or hospitality education. 

The top applicant will receive the Jim Funk Scholarship Award. The LRAEF’s most prestigious award, the scholarship is named for former LRA President & CEO Jim Funk, who retired in 2010 after 30 years of service. Funk is a LRAEF co-founder and culinary education champion.

DEADLINE HAS BEEN EXTENDED: Available for download here, the application must be completed and postmarked by Wednesday, May 21, 2014.

“The LRAEF is proud to offer monetary assistance to students both beginning and furthering their education in the culinary and hospitality fields,” said LRAEF Executive Director Alice Glenn. “Louisiana is on pace to add a minimum of 17,000 new industry positions over the next 10 years. Our goal is to support young people by providing merit-based financial assistance 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) 454-2277, ext. 565.

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

Students get cookin' as ProStart competition season heats up

The run-up to this year’s National ProStart Invitational in May has officially begun, with high-school students from around the country prepping to compete in the culinary and management competitions, where winners will secure educational scholarships and pursue careers in the restaurant industry, officials of the National Restaurant Association Educational Foundation said.

The Louisiana Seafood ProStart Student Invitational is scheduled for March 25-26, 2014 at the New Orleans Morial Convention Center.  ProStart teams placing in the top three spots for the culinary and management competitions will receive nearly $1 million in scholarships from the nation’s and Louisiana’s most notable programs.

“Nearly 200 Louisiana ProStart students will participate this year,” said Alice Glenn, LRA Education Foundation Executive Director. “For the second year, ProStart students will be required to feature at least one of six of the Louisiana seafood species—oysters, crab, shrimp, finfish, alligator and crawfish—in either their appetizer or entrée in the culinary competition.”

Management competition contenders are required to include Louisiana seafood in the restaurant concept menu.

The winning Louisiana team in culinary and management will go on to vie for a spot at the national event in Minneapolis, May 3-5, as well as scholarships from renowned schools, including Johnson & Wales University, Le Cordon Bleu and Sullivan University.

The ProStart program, created by the NRAEF in partnership with the restaurant industry, is administered and managed by 48 participating state restaurant associations around the United States, as well as programs in Guam and Department of Defense (DOD) high schools on U.S. military bases. It helps introduce students to potential career opportunities in foodservice and features a specialized curriculum – Foundations of Restaurant Management and Culinary Arts – that was developed with the help of industry professionals.

According to Rob Gifford, the NRAEF’s executive vice president of philanthropic initiatives, total restaurant and foodservice employment is projected to grow by 11 percent over the next 10 years, and the Educational Foundation along with its state association partners “are committed to ensuring the development of highly trained and professional talent pool through scholarships and educational programs.

“Thanks to the dedication and leadership of our state partners, ProStart is part of a national movement to empower students with the training and opportunities they need to achieve fulfilling, lifelong careers,” he said.

The culinary phase of the National ProStart Invitational will highlight the creative abilities of each team as they prepare a three-course meal in 60 minutes using two butane burners and no access to running water or electricity. Teams will be evaluated on taste, teamwork, safety and sanitation, among other skills, while the management teams will develop a business proposal for an original restaurant concept and present it to a panel of industry judges, who will challenge them to address the issues restaurant managers face on a daily basis. This year’s event is expected to attract more than 900 attendees, including industry and academic leaders, NRAEF board members, state restaurant association representatives, ProStart educators, and the contestants’ friends and family members.

Students at this year’s state competitions will participate in 46 culinary cook-offs and 40 management demonstrations. The state competitions will run through April.

For more information about ProStart, visit NRAEF.org/ProStart, Twitter or Facebook.

LRA Education Foundation Offers $50,000 in Hospitality Scholarships

Scholarship Fund to aid students for third consecutive year

The Louisiana Restaurant Association Education Foundation (LRAEF), through its LRAEF Scholarship Fund, is accepting applications for its two scholarships—the LRAEF General Hospitality Scholarship and the LRAEF-National Restaurant Association Educational Foundation (NRAEF) Co-Branded Scholarship.

The LRAEF Scholarship Fund was created in 2009 to provide an opportunity to further educate ProStart^® students, culinary/hospitality students, industry employees and educators by giving financial support via scholarship funds with hopes that the recipients select the culinary and/or hospitality fields as a career choice or continue to work in the industry.

This Fund will allow recipients access to post-secondary education in the culinary and/or hospitality fields or special certificate programs for educators or industry professionals. The scholarships are awarded for one time financial assistance.

General Hospitality Scholarship applicants must be currently enrolled or accepted in a hospitality or culinary degree seeking program such as bachelor and/or associate. 

LRAEF-NRAEF Co-Branded Scholarship applicants must be currently enrolled or accepted in a hospitality or culinary degree seeking program such as bachelor and/or associate. They must also be currently enrolled as a ProStart student or have completed the ProStart Program. 

Both scholarship awards may vary based on available funds and are merit-based.

Available for download at www.LRA.org, both applications must be completed and postmarked by May 3, 2013.

With this year’s awards included, the LRAEF Scholarship Fund has gifted $130,000 to eligible students since its inception.

“The LRAEF is proud to offer monetary assistance to students both beginning and furthering their education in the culinary and general hospitality fields,” said LRAEF Executive Director Alice Glenn. “Louisiana is on pace to add more than 17,000 new industry positions over the next 10 years. Our goal is to continue attracting young people to restaurant careers and providing merit-based financial assistance whenever possible.”

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

The Louisiana ProStart program is grateful to its partners: Diamond- Acme Oyster House, Auto-Chlor Services and the Louisiana Hospitality Foundation; Platinum- Performance Foodservice Caro; and Gold- Louisiana Culinary Institute, Ocean Conservancy and Atmos Energy.

Five Star Futures Gala to recognize scholarship recipients, industry leaders

The Five Star Futures Gala, formerly known as the Louisiana Restaurant Association (LRA) Awards Banquet, has been rebranded to bring new excitement and a greater awareness of the restaurant industry’s philanthropy, and for the past two years, has benefited the LRA Education Foundation (LRAEF) Scholarship Fund.

The stars will shine bright on August 11, at the Hilton New Orleans Riverside, beginning with a cocktail hour at 6:30 p.m. Dinner, a live auction with guest auctioneer Mark Romig, Executive Director of the New Orleans Tourism and Marketing Corp., and awards will begin at 7:30 p.m.



Notable New Orleanian
Mark Romig will serve as the
auctioneer for the live auction
during the Five Star Futures Gala,
August 11 at the Hilton Riverside.

The event’s menu is inspired by the restaurant concept, Petit Manger, which was developed and presented by the Rayne High School team at the National ProStart Invitational in Baltimore, earlier this year. The Rayne team placed third in the nation and received rave reviews from judges and spectators.

“The Rayne team’s concept was so impressive,” said NRA Board Member Dickie Brennan. “The judges and my fellow NRA Board Members were looking at me, giving me the thumbs up when Rayne completed their presentation. I was so proud.”

For the second consecutive year, the LRAEF will distribute $40,000 in scholarships to deserving students wishing to further their college culinary or hospitality management education.

“The success of the LRAEF’s scholarship program is a testament to the leadership and dedication of our members who support it through various chapter activities year round,” said Stan Harris, LRA President/CEO.

NRA Chairwoman Roz Mallet
is the special guest for the
Five Star Futures Gala and
understands the value of
investing in the future of
Louisiana's restaurant workforce.

Special guest for the evening is the National Restaurant Association Chairwoman and NRA Education Foundation Trustee Roz Mallet. An avid supporter of ProStart and a mentor to many, Mallet is an exemplary individual who has built a 35 year career in the restaurant industry, beginning as a student in college.

“One of our challenges as an industry is to promote the wide range of opportunities we offer to young people on the verge of starting their own careers,” said Mallet. “That is why ProStart and the LRAEF’s scholarship program were created—to develop the best and brightest talent into tomorrow’s restaurant and foodservice industry leaders.”

Join us as we celebrate today’s leaders and tomorrow’s future stars on August 11. Tickets are available online and proceeds benefit the LRA Education Foundation Scholarship Program.

5 Food Safety Tips for Summer Grilling from the NRA

Food safety is the highest priority of restaurants in Louisiana
and should be equally a priority for home cooks.

From backyard barbeques to picnic cookouts, Americans celebrate summer by eating outdoors. As Americans turn to grilling alfresco, experts at the National Restaurant Association (NRA) offer five food safety tips to ensure safe and memorable summer grilling experiences.

"Temperatures in Louisiana continue to rise and if home cooks don't take the necessary safety precautions, their backyard festivities could turn into a nightmare," said Pam St. Pierre, LRA VP of Member Services. "Food safety is the most important aspect of running a restaurant and should be just as important when feeding family and friends in a home environment."

The Louisiana Restaurant Association provides industry professionals with the education and techniques to ensure that food is properly prepared, stored or cooked to correct temperatures through its ServSafe program. It is believed that most foodborne illnesses actually occur at home, due to improper storage, cross containination, holding practices and not cooking meats to proper temperatures.  

“In professional kitchens, trained staff and multiple safeguards ensure that food safety protocol is followed, but at home it’s easy to let food safety practices be as casual as the food you are cooking on the grill,” said Greg Beachey, senior academic relations and program manager with the National Restaurant Association Educational Foundation. “Food safety is as important in the home as it is in restaurants to ensure safe and enjoyable meals for you and your family and friends. To underscore that importance, we collected tips from our professional food safety training experts and applied them to outdoor grilling at home or picnics.”

The food safety tips recommended by the NRA for grilling at home are:

1.       Wash your hands. Hand-washing is the first defense against cross-contamination - i.e. not spreading germs from one place to another. Wash hands before handling any food, and always after handling raw meats. To wash your hands properly, wet hands/arms with water as hot as you can comfortably stand; add soap; scrub hands/arms for 10 to 15 seconds (the time it takes to slowly recite aloud the “Pledge of Allegiance”); rinse with warm water; and dry hands with a single-use paper towel or hand-dryer, if available.

2.       Pack your cooler correctly. Always keep cold foods cold; use a thermometer to make sure you are maintaining a temperature of 41°F or lower. Pack raw food that you intend to cook (like raw hamburgers) in a separate cooler from food that is already cooked and ready to eat, including beverages and produce. If you use ice in your raw foods cooler, don’t use that ice for anything else.

3.       Prep raw and ready-to-eat foods separately. Use separate cutting boards and other prep surfaces for raw and cooked food to minimize cross-contamination risk. A good way to remember which is which is to use different colored boards, for example red for meats and green for vegetables.

4.       Use separate plates and utensils for raw and cooked foods. After putting raw burgers, chicken breasts or other meats on the grill, switch to clean spatulas, tongs and plates. Using the same utensils and surfaces for uncooked and cooked meats could lead to cross-contamination.

5.       Cook food to safe temperatures. Raw meat and poultry could contain bacteria that can lead to foodborne illness if not properly cooked. Because heat kills bacteria, be sure to cook hamburgers to an internal temperature of 155°F for at least 15 seconds. Chicken and turkey are safe at 165°F, and steaks and chops at 145°F. Always use a meat thermometer and measure the middle of the thickest part of the food.

A how-to video of Beachey, who is also a certified chef and culinary expert for the NRAEF’sProStart program, showing proper execution of these food safety tips is available on the NRA’s YouTubechannel.

Through its ServSafe Food Safety program, the NRA is the leading source of food safety training and certification for restaurant and foodservice industry professionals for nearly 40 years.

Part of the NRA’s continuing efforts to educate the industry and consumers about food safety best practices is its National Food Safety Month campaign, held each September.  This year’s theme is “Be Safe – Don’t Cross-Contaminate,” focusing on how to avoid transferring potential contaminates from one food or surface to another. National Food Safety Month 2012 is sponsored by SCA, a global hygiene company and makers of the Tork® brand of away-from-home paper products.

Louisiana ProStart Educator wins national award

Angie Drago honored by NRA Educational Foundation in Chicago

Louisiana ProStart Educator Angie Drago
receives the NRA Education Foundation
James H. Maynard Excellence in Education
Award in Chicago.

In Chicago during the National Restaurant Association Hotel, Motel Show earlier this month, ProStart educators from across the country gathered for the annual Excellence Awards Luncheon. Among them was Angie Drago, the Louisiana Restaurant Association Education Foundation's Educator of the Year and ProStart educator at Fontainebleau High School in Mandeville. She was nominated for the national award as a result of her state honor.

ProStart is a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. In Louisiana, ProStart is offered in nearly 50 high schools with more than 1,300 students enrolled.

Each year since 2003, two ProStart educators receive the James H. Maynard Excellence in Education Award in commemoration of Golden Corral's 30^th anniversary and as a tribute to James H. Maynard, Golden Corral chairman and founder.  To Drago's shock and awe, her name was called as the 2012 receipient of the national award.

Drago and Lisa Christhilf of Western School Technology and Environmental Science in Maryland were selected from the group of 35 other Educators of the Year in their respective states. 

“It was such an honor to receive the award in Chicago, especially in the presence of so many amazing teachers,” said Drago. “Winning affords me the opportunity to really spread the word about ProStart—at a time of the year when our students are beginning the next chapters of their lives, equipped with skills, certifications, college credits, and scholarships. It's an amazing program, and the scope of its impact on our students is huge!” 

Presented by the National Restaurant Association Educational Foundation (NRAEF) and Golden Corral, the award is a $5,000 cash prize from Golden Corral that is given annually to two ProStart educators that excel both in and out of the classroom. Drago was awarded the LRAEF ProStart Educator of the Year in February, which put her in the running for this prestigious national award.

“We are so proud of Angie’s recognition,” said LRAEF Chair John Eastman. “Her dedication to her students and her commitment to the ProStart program at Fontainebleau is exemplary.”

The mission of the LRAEF, a 501 (c)3 non-profit organization, is to promote the industry as a career choice to our current and future workforce, offer scholarships and professional development. If you would like to make a donation, please contact LRAEF Executive Director Alice Glenn, aglenn@lra.org or (504) 454-2277, ext. 565.