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. 

Keep your finger on the pulse of the latest developments in foodservice technology

The 18^th Annual FSTEC Fall Conference & Exhibition is coming to New Orleans, September 21-23, 2014 at the Sheraton New Orleans. Louisiana Restaurant Association members receive complimentary admission to the industry’s longest running technology conference in the U.S. that focuses exclusively on foodservice. Education and insights are some of the top reasons foodservice operators attend FSTEC, which allows them to experience the most recent developments and use them to grow their business.

Attendees are top level decision makers from chain and multi-unit restaurant companies as well as regional and local operators from all segments looking for technology solutions. This year, at FSTEC 2014, all of the following channels will be represented: quick service, fast casual, family and casual and fine dining restaurants; colleges and universities; business and industry, onsite catering and delivery; entertainment and sport venues, convenience stores; pubs, taverns and nightclubs; travel, cruise and lodging and gaming.

Guided by FSTEC’s expert advisory board, the 2014 program has been designed to be one of the best networking and experience-sharing forums in the industry. With more than 10 hours of education, attendees will learn from industry experts and visionaries who are leading the way in implementing the latest technology into their operations. Among them are LRA Past Chair Ralph Brennan, owner of Ralph Brennan Restaurant Group; Steve Barrow, VP of Information Systems of Luby’s/Fuddruckers; Rachel Phillips-Luther, VP of Marketing for Zoes Kitchen; Kristen Hartman, VP of Marketing for Cinnabon—Focus Brands; and David Starmer, VP of IT, Store Systems for Dunkin’ Donuts.

Overall, FSTEC offers a great opportunity to meet face-to-face with your peers allowing you to build relationships with some of the industry’s top leaders and decision makers. There truly is no better forum for new ideas and solutions to foodservice technology issues and opportunities.

Attend Educational Workshops and listen to exceptional speakers discuss topics such as: social media, back-of-the-house solutions, tablets, mobile, customer engagement and much more.

As an invited operator, your registration is free! To register, visit www.fstec.com and use your exclusive registration code: WOODSTOCK. For more detailed information, contact Bryn Cotton at bcotton@cspnet.com. 

New Orleans hospitality industry hosts event to benefit Typhoon Haiyan recovery

A collective of more than 40 New Orleans-area chefs and industry suppliers will come together, December 16 at the Hilton New Orleans Riverside, for a unique fundraising culinary experience, NOLA Chefs’ Aid for the Philippines. Designed to support the relief efforts in the Philippines following the devastating Super Typhoon Haiyan, the event will feature Philippine-inspired cuisine, dance, music and national dress.

“My grandparents were born in the areas flattened by the typhoon and I still have family and friends in the affected areas,” said Nina Camacho, event organizer. “As a local Filipina, I felt it was my responsibility to help in any way I can. The support from the culinary community, the ACF-New Orleans Chapter and the Hilton New Orleans Riverside has been overwhelmingly and incredibly generous.”

Mayor Mitch Landrieu

Event attendees will have the chance to rub elbows with Honorary Co-chairs New Orleans Mayor Mitch Landrieu, Political Commentator James Carville and the Creole Queen of New Orleans Cuisine Leah Chase during the VIP Patron Party, Dec. 16 from 5:30-6:30 p.m. VIP tickets are $100 in advance at www.NOLAChefsAid.com and $125 at the door.

Restaurateur Ralph Brennan, GW Fins Executive Chef Tenney Flynn and Brigtsen’s Executive Chef and Owner Frank Brigtsen are Chef Committee Co-Chairs and have let their support and expertise in developing the event.

Ralph Brennan

“The strength of the New Orleans hospitality industry has always been an asset in times of need, whether for another member of our industry or for an entire community,” said Ralph Brennan. “And while it is our business to serve each person that visits our restaurants, it is out of genuine concern for all people that we choose to put our business aside and serve others in situations such as what has happened in the Philippines.”

In addition, the Philippine American United Council of Louisiana; Filipino American Lions Club of Louisiana; and Robert Romero, Honorary Consul General of the Philippines are supporting this endeavor. Jazz Trumpeter Duke Heitger and Friends will provide entertainment throughout the evening, while guests enjoy cultural dance and costumes by local Filipinos.

“If you are excited by adventurous cuisine like Lapu-Lapu Kinilaw, Oxtail Adobo, Tokwa’t Baboy, Lumpia or Dinuguan with Mini Puto or Lechon Baboy, you won’t want to miss this event,” said Camacho.

The main event will be held from 6:30 to 9 p.m. Tickets are $50 in advance and can be purchased at www.NOLAChefsAid.com. Tickets are $75 at the door.

100 percent of the proceeds benefits the National Alliance for Filipino Concerns (NAFCON) and its Typhoon Haiyan fund. 

Participating restaurants, chefs and suppliers are: ACME Oyster House, Brigtsen’s, Broussard’s, café B, Café NOMA, Chef CK’s Hot Shoppe, Chef Ron’s Gumbo Stop, Charley G’s, Coca-Cola, Commander’s Palace, Community Coffee, Cook Me Somethin’ Mister, Cowbell, Deanie’s/The Red Maple, Drago’s Restaurant, Happy Kajun, Hilton New Orleans Riverside, Hyatt Regency, Jubilee Restaurant, JW Marriott, Kid Chef Eliana, Kingfish, LaBella’s Catering, Luke, Milkfish, Mizado, MoPho, Restaurant Cotton, R’evolution, Southern Eagle, The Fairgrounds, The Happy Italian, The Irish House, The Salty Swine, Three Muses, Trey Yuen, Tulane/Loyola Soxedo, Upperline, Vega Tapas, Viva La Waffle/Tsunami Sushi and Ye Olde College Inn.

Red Fish Grill improves kitchen staff satisfaction with automation and data

Chefs at an award-winning French Quarter restaurant are now working in a safer, cleaner and more efficient kitchen.

That’s because Haley Bittermann, corporate executive chef for Ralph Brennan’s Red Fish Grill, found a more sustainable and efficient way to manage its cooking oil. Bittermann installed an automated oil management system from Restaurant Technologies, Inc. (RTI) in the restaurant, which is known for its seafood specialties. Just 60 days after implementing the RTI system, oil usage at Red Fish Grill decreased 48 percent.

“The results we have seen are tremendous,” said Bittermann, “and now the entirety of managing frying oil – from buying and storing, to filtering and cleaning – is very easy to manage.”

Before installing the automated system, Red Fish Grill was using an outdated, manual process to handle its cooking oil. Restaurant protocol required staff to filter oil twice a day, which required kitchen staff to shut down the fryers. Because busy chefs couldn’t afford the downtime needed, the staff threw out unfiltered oil to safeguard food quality – while unintentionally throwing out “money” by tossing the oil instead of filtering it.

                   
Bittermann noted, “Minimizing the space required for oil storage and reducing the amount of time spent manually filling, filtering and disposing of frying oil helps us be so much more efficient.”

Employees now filter oil according to the restaurant’s filtration protocols, and the general manager and chef are sent alerts in real-time when employees do not meet filtration standard operating practices. The general manager remotely monitors employee compliance though an online portal, which gives managers an easy-to-use dashboard for visibility into the restaurant’s oil performance and filtration trends, as well as delivery and disposal history and compliance to SOPs. This helps them improve training, correct employee behavior and identify areas to improve efficiencies.

On top of oil use and cost savings, employee safety and satisfaction has improved. Bittermann credits the system with a reduction in workers’ compensation claims, and providing peace of mind by not having to worry about employees slipping, falling or burning themselves while handling hot oil. Employees are happy because they don’t have to haul grease anymore.

“The cooks would kill me if I took RTI out at this point,” said Bittermann. "In fact, the automated oil management has been so successful at Red Fish Grill that we are installing it in a California restaurant."

Louisiana Seafood for Life Contest is Live

It’s delicious and nutritious! Louisiana seafood can be low in calories and fat, given its preparation. That’s why the Louisiana Restaurant Association (LRA) is partnering with the Louisiana Seafood for Life campaign to encourage restaurants and chefs statewide to submit their healthy seafood recipe.  And the payoff for you can be significant.

“We take for granted the healthy benefits of Louisiana seafood,” said Ewell Smith, Executive Director of the LouisianaSeafood Promotion and Marketing Board. “Our seafood is an outstanding source of lean protein and omega—3’s.” 

Mestizo Restaurant's "Mexican Stir Fry"
is a competitor in the Louisiana Seafood
for Life contest which runs through
Nov. 31, 2012.

The Louisiana Seafood for Life contest is already live with just a dozen restaurants participating, but it’s certainly not too late for you to submit your healthy seafood option. Chefs are invited to create a healthy menu item using Louisiana seafood as the primary source of protein, then enter their recipe and information into the form here. Recipes must be under 600 calories and less than 20 grams of fat per serving.

With the bounty of Louisiana seafood – finfish, shrimp, crabs, alligator, oysters and crawfish—the opportunity for you to showcase these ingredients in a creative and good for you way can pay off big time.

By submitting your healthy Louisiana seafood menu item, you are entered in the contest. The winner is determined by the recipe with the most “likes” on Facebook, now through November 31, 2012. You can drive traffic to your recipe through your social media channels and engage your followers to support your submission.

“The recipe with the most ‘likes’ at the close of the contest will win a $10,000 to launch your own advertising campaign for your restaurant,” said Smith.

Ralph Brennan, of Ralph Brennan Restaurant Group, has embraced the contest with each of his restaurants and taken health and wellness to another level. He challenged his staff to trim down at his four New Orleans area restaurants in a 90-day competition, with his personal goal set at losing 20 pounds.

Restaurateur Jim Urdiales of Mestizo Restaurant in Baton Rouge is excited to participate in the contest and generate some exposure for his six healthy menu items, which he’s been serving for two years.

“When people think of eating better, Mexican food is usually one of the first things on the list to go,” said Urdiales. “Two years ago, we developed the Mexican Stir Fry for a customer who wanted to eat better, with less butter, fried ingredients and starches. It’s been really popular.”

When he looked around at the Mexican concept landscape, none of them seemed to be capitalizing on the health menu option trend, one that made the top 20 by the National Restaurant Association since 2009. He also created a skinny margarita recipe and offers baked or wheat chips for those looking to join the fun, but watch the waist line.  

Urdiales is also an active user of social media to promote his restaurant and engage with his customers about new items, specials and events.

“This contest gives me something positive to talk to my social media followers about. I get to encourage them to vote for their favorite recipe and also share the benefits of eating Louisiana seafood that’s prepared in a healthier way,” he said.

Chef, do you have a recipe you want to submit? Here’s how.