Allen High School and Prosper High School win Texas ProStart Invitational

On March 5, nine culinary arts teams and 14 restaurant management teams met in Austin at Le Cordon Bleu College of Culinary Arts to compete in the state finals of the Texas ProStart Invitational. Allen High School took first place in the culinary competition and Prosper High School placed first in the restaurant management competition.

The Texas ProStart Invitational was hosted by the Texas Restaurant Association Education Foundation. Only students enrolled in high school culinary arts programs utilizing the Texas ProStart program and curriculum were eligible to compete in the Invitational. 

The state competition capped off a month of competitions held across the state. Thirty-four culinary teams participated in regional culinary competitions in Dallas, Houston and San Antonio. The top three teams from each regional competition participated in the state competition.  Fourteen management teams competed at the same time, making for a very exciting day in high school culinary arts!

Winning culinary team, Allen High School

The Allen High School culinary team of Lucas Trahan, Matthew Konrad, Samantha March and Hillary Scott, led by their instructor Jordan Swim took first prize. Judges were impressed by their tasty cuisine and excellent team work. Their menu featured Thai Tortilla Soup with Lime Poached Shrimp; Spiced Flat Iron Steak with a Sweet Potato Jalapeno Gallete; and Crepe Gateau with Texas Grapefruit, Pineapple Mint Mousse and a Black Raspberry Reduction. Teams participating in the culinary competition were required to demonstrate their creative abilities through the preparation of a three-course meal in only 60 minutes. Others areas they were judged on were knife skills, chicken fabrication and safety and sanitation.

Restaurant management winning team, Prosper High School

Prosper High School’s restaurant management team of Jessica Ford, Sara Nichols, Kelli Smith and Kristi Stiles, led by instructor Katie Garms, placed first in the restaurant management competition with their 50’s-themed Jivin’ Jukebox diner concept. Teams participating in the restaurant management competition demonstrated their knowledge of the restaurant and foodservice industry by developing a restaurant proposal, delivering a verbal presentation and applying critical thinking skills to challenges managers face in day-to-day operations.

More than $125,000 in scholarships was awarded to the winning teams courtesy of the International Culinary Schools at the Art Institutes, the Culinary Institute of America, Le Cordon Bleu and Johnson & Wales University.

Now the two teams will travel to Kansas to compete in the National ProStart Invitational April 29.

State Competition Results

Culinary

First Place             Allen High School, Allen, Texas

Second Place        Jefferson Davis High School, Houston, Texas

Third Place            Westside High School, Houston, Texas

Management

First Place             Prosper High School, Prosper, Texas

Second Place        Plano East High School, Plano, Texas

Third Place            Allen High School, Allen, Texas

The Texas ProStart Invitational competition was sponsored by: Auto-Chlor, Texas Beef Council, Texas Gas Service and US Foodservice. For more information, visit www.restaurantville.com.

Regional president of The Chef's Academy, Jayson M. Boyers, joins N.C. Hospitality Education Foundation

The Chef’s Academy, the Culinary Division of Harrison College, has announced that regional president Jayson M. Boyers has joined the North Carolina Hospitality Education Foundation (NC HEF). The nonprofit organization was established in 2003 by the North Carolina Restaurant and Lodging Association (NCRLA) to provide the resources necessary to build an educated, strong and committed workforce for the state’s hospitality and tourism industry. The NC HEF provides scholarships and grants to assist individuals who are pursuing educational programs in the hospitality and tourism fields.

Jayson M. Boyers

“I am proud to join the N.C. Hospitality Education Foundation,” said Boyers. “I have devoted much of my professional career to the advancement of education in the hospitality industry, and this new opportunity will allow me further involvement in improving education for this workforce.”

For more information regarding the NC Hospitality Education Foundation, visit http://www.ncrla.biz/displaycommon.cfm?an=2. For more information about The Chef’s Academy, visit http://www.thechefsacademy.com.

Calling all culinary students: InsPEARational recipe competition now accepting entries

USA Pears has issued a challenge to all post-secondary culinary school students to enter an insPEARational recipe competition. Students must create an original recipe using any fresh USA Pear variety (Bartlett, Anjou, Comice, Seckel, Concorde, Forelle, Bosc, Starkrimson) in the following categories: breakfast, salad, soup, appetizer, side dish, entrée, dessert. Enter online by March 31, 2011 at www.usapears.org/students.aspx

All entries will be judged based on prominent use of fresh USA Pears, originality, creativity, taste/texture, and appearance. Three semi-finalists will receive an all-expense paid trip to Portland, Oregon to prepare their dish for a panel of professional judges. Grand prize is $2,500 cash for the student, plus the student’s culinary department will receive $250 for supplies or scholarship fund. Second place winners will receive $1,000 cash and third place, $500 cash.

The goal of the contest is to reward future culinary professionals for their creativity and demonstrate the versatility of fresh pears across all menu and day parts. The 2010 winner, Keith Paugh of The Texas Culinary Academy was chosen for his savory “Pear and Scallops” creation.

 

For more information, visit www.usapears.org.

WCR announces 2011 scholarship and internship opportunities

Women Chefs & Restaurateurs (WCR) is offering a slate of learning opportunities for students and professionals in its 2011 Scholarship and Internship Program. Deadline for applications is April 4, 2011.

“Our scholarships and internships allow WCR to fulfill its mission by offering women in the culinary industry invaluable educational opportunities,” says Jamie Leeds, president of WCR and chef/owner of Hank’s Oyster Bar and CommonWealth Gastropub in greater Washington, D.C. 

Last year, WCR awarded more than 40 scholarships and internships in six nations. Recipients gained professional skills and inspiration from industry leaders who donated their time and resources to advance the professional development of women in foodservice. 

Opportunities for WCR’s 2011 program include:
• Internship with Bon Appétit Management Company, Silicon Valley
• Barbara Tropp Memorial Internship, Beijing
• Internship in New Orleans with Susan Spicer
• Organic internship with Nora Pouillon, Washington, D.C.

Returning opportunities include scholarships at leading professional culinary-arts programs nationwide and cooking, baking, cheese- and winemaking, management and marketing internships in the United States, China, France, Ireland, Italy and Scotland.

Applicants must be active members of WCR in any category. Online application deadline is 5:00 p.m. CDT on April 4, 2011; mailed applications must be postmarked no later than April 4, 2011. Details of this year’s WCR Scholarship and Internship Program are described fully at www.womenchefs.org.

Sullivan University instructor Cynthia Chandler takes Michelle Obama’s nutrition initiatives to local schools

On Thursday, Feb. 24, Sullivan University instructor Cynthia Chandler held a cooking demonstration for third graders at Gutermuth Elementary in association with Michelle Obama’s Chefs Move to Schools program. During the demonstration, students learned how to create a vegetable-packed pasta salad while Chandler educated them about the importance of eating healthy foods. 

Cynthia Chandler, MS, RD, LD,CDM, Sullivan University

Because of a partnership between All-Clad and the organization Partnership for a Healthier America, each school that works with a chef through the Chefs Move to Schools program receives a free cookware kit, which consists of induction burners, pots, pans and utensils. The cookware will be used during future healthy cooking demonstrations at the school.

For more information, visit www.sullivan.edu or the Let's Move! Web site. 

Michelin star chef shares advice with CIA at Greystone graduates

Richard Reddington, executive chef and partner of Redd restaurant in Yountville, CA, addressed 18 graduates at commencement ceremonies at The Culinary Institute of America (CIA) at Greystone last month.

Richard Reddington addresses graduates of the AOS degree program at The Culinary Institute of America at Greystone. (Photo Credit: Charles Gesell/CIA)

 "Enjoy this education," said Reddington. "You are lucky to have been here. Work hard, stay focused, and good things will come your way."

Reddington has been named a "rising star" by the San Francisco Chronicle, was included on the "Chefs to Watch" list for Esquire magazine, and was nominated as Best Chef Pacific 2008 by the James Beard Foundation. Under his leadership, Redd has received a Michelin star in the most recent San Francisco edition of the guide, and the restaurant has been acclaimed by critics and customers alike since it opened in 2005.

"As you go forward, it's good to find mentors," Reddington advised. "Ask a lot of questions and listen to the advice."

Reddington credits his own success to his mentors, including Wolfgang Puck and Daniel Boulud. Working in the kitchens of high-profile restaurants such as Pâtisserie François, Postrio, Park Avenue Café, Rubicon, Spago Beverly Hills, Jardinière, and Auberge du Soleil gave him the opportunity to meet powerful mentors who helped him reach his career goals.

Sonnenschmidt & Reynolds are Honored with Top FENI Award for Excellence

Congratulations to Fritz H. Sonnenschmidt & William N. Reynolds for receiving FENI's top honor award for excellence at the 13th annual FENI Educators Summit.

The inscription on the crystal medallion reads: Recognition of your outstanding contributions to culinary development and education.