ProStart Teacher Training–Register NOW!
June 14-17 — UCF Rosen College of Hospitality, Orlando
June 21-24 — Keiser University, Sarasota campus
Teachers may choose one training to attend which will be on a first-come, first-served basis through the online registration process.
Due to the nature of the host sites, the agendas will be different for each event. Detailed agendas will be available in May.
UCF ROSEN COLLEGE OF HOSPITALITY AGENDA
June 14-17 The UCF Rosen College of Hospitality event will cover several topics to include Soups and Salads, Appetizers and Advanced Plating Techniques. The group will have offsite field trips at Universal Orlando and Darden’s Headquarters. (Field trip locations may change due to unforeseen events.)
KEISER UNIVERSITY SARASOTA AGENDA
June 21-24 The ProStart Teacher Training at Keiser University in Sarasota’s kitchen time will focus on Sustainability, International Favorites and Sweet Treats. The group will also have the opportunity to tour Dakin Dairy Farms and Geier’s Sausage Kitchen. (Tour locations may change due to unforeseen events.)
All attendees must be teaching the ProStart curriculum during the 2022-2023 school year.
The FRLAEF, along with its sponsors, covers the cost for all attendees. This includes instruction, lodging, chef coat and take-home educational materials. Most meals will be provided. Accommodations for the UCF Rosen College of Hospitality event will be in the dorms while attendees for the Keiser University event will be in a local hotel (TBD) and will be single-occupancy. FRLAEF will cover the cost of the room nights.
Attendees are responsible for their own transportation to the event as well as to and from the campuses each day.
REGISTRATION CLOSES MAY 6, 2022
FRLAEF Post Secondary Scholarship
In order to be eligible for this scholarship the applicant must:
- Be enrolled at a post-secondary institution
- Be entering or continuing in a culinary or hospitality post-secondary program – Summer/Fall 2022 term
- Return a transcript to FRLAEF by application deadline
The scholarship amount is based on investment returns and award amounts fluctuate from year to year. Approximately three $1,000 scholarships will be awarded. This is a one-time, non-renewable award.
Application deadline: Friday, May 20, 2022
Applicants notified award status by: May 27, 2022
Transcripts should be mailed to: FRLAEF, PO Box 1779, Tallahassee, FL 32302
Some schools have the capability to email transcripts. Those should be sent to Amy Parker at aparker@FRLA.org.
UCF Rosen College of Hospitality News
The Rosen College of Hospitality Management would like to congratulate Strawberry Crest High School for winning first place overall at the 21st Annual ProStart Culinary Competition where they won first place for Culinary and second place for Management in individual competitions. We look forward to seeing Strawberry Crest (Culinary) and Hialeah High (Management) in Washington DC for Nationals!
Speaking of the ProStart Competition, the Rosen College is a proud title sponsor of the Management Competition and would like to congratulate all the winners: Hialeah High School 1st place; Strawberry Crest High School 2nd place; JP Taravella High School 3rd place; John A. Ferguson High School 4th place and Wekiva High School 5th place. The Rosen College will award scholarships to all ProStart Management Competition winners.
The Rosen College is also excited to announce our first annual ProStart Teacher Training June 14th-17th. More information is in the ProStart Teacher Training link.
ACF Webinars for You and Your Students
Below are links and information on upcoming ACF webinars. The upcoming webinars typically live on this page which should be updated with all of these. The page also has the links to all of the past webinar recordings! https://wearechefs.com/acf-chefsforum-webinar-series/
Top Tips for Boosting Flavor Through Culinary Sensory Analysis
April 6th at 3pm ET
Join Chef Michael R. Thrash CDM, CFPP, CEC,CCE,CCA,AAC and Chef Rocky Dunnam CDM, CFPP, CEC, CCA as they guide us on an exciting exploration of culinary sensory analysis through foods and flavors. Discover how foodservice pros can best translate the five senses to best utilize our primary tastes to create exciting new spins on your dishes. Sensory analysis, also referred to as organoleptic evaluation, is a scientific method that provides objective information on how products and/or foods are experienced by the diner. During this interactive presentation and demo the Chefs will explain how to create memorable dishes for your menus as he shares his insights on how we taste and his top tips on boosting flavors for your menus. Key takeaways from this session will include how to utilize “sour” to it’s full potential, facts about the Maillard Reaction, how to incorporate bitter and sweet into your dishes and other tips to increase your diner, guest, patient and resident satisfaction through enhancing their flavor experience.
The Power of “Yes”? (Inspirational)
Speaker: Shawn Loving, CMC, CCA, AAC – Bio
April 11th 2:00 — 2:45 pm ET
The concept of “yes” has certain magic attached to it, but requires courage and conviction. During this session, Shawn Loving, CMC, CCA, AAC, will share his insights on the power of saying “yes” as a challenge…and without discomfort. “Yes” itself is empowering; however, it also requires a shift in thought process through positivity, and a dedication to opening ourselves up to change. This important presentation will explore how to use this philosophy as leaders to envision what is the best that could happen or be achieved. Chef Loving will discuss how we can we also adapt this philosophy to manage the new generation of culinarians, while keeping ego out of the conversation. Without this positive mindset, we risk rejecting new and exciting ideas and opportunities, or an improved work culture, which can ultimately hold ourselves back. By the conclusion of this session you’ll gain management insights to best identify positive ways to improve your own performance and identify ways to continually improve your kitchen team’s dynamic!
Surviving the Costing Nightmare
Speaker: Michael Diehl, CEC, AAC
2:45 — 3:30 pm EST
During this presentation, Chef Michael Deihl will discuss costing, supply chain issues and purveyor relationships, as they relate to the many issues chefs are facing during these unprecedented times in the food industry. In a September 2021 survey conducted by the National Restaurant Association, 95% of operators said their restaurant experienced supply delays or shortages of key food or beverage items in recent months. The fact is that supply chain issues have altered menus across the country, and we are paying higher prices for many food items. Learn how to best navigate this “costing nightmare” and how to implement new strategies to keep your kitchens profitable during these difficult times.
Reg Link for The Power of Yes and Surviving the Costing Nightmare: https://us02web.zoom.us/webinar/register/WN_Pj8xgXjeTUilnewVP-kMvg
R&D: The Art, Science & Research Of Cooking
Speaker: Tom Griffiths, CMC
April 18th 2:00 pm ET
Being a successful chef is a much art as it is science and requires a combination of culinary and the job training, as well as a deep understanding the science of food. During this presentation, Tom Griffiths, CMC, will discuss how all chefs can benefit from knowing how to research food trends, to how to create the gold standard from manufacturing to menu development. From recipe ideation to scalable recipes, learn techniques that will guide your recipe and food product development by understanding how taste profiles and how proper formulations can drive innovation in your recipes and menus, whether in a restaurant kitchen or high volume food production environment.
The Secrets to Fried Chicken
May 11th 11:00 am ET
Reg link: https://us02web.zoom.us/webinar/register/WN_4C_gct0XSGGmwsw5H18fBw
Join Chef Andy Husbands, award-winning chef, author and Pitmaster, who has spent nearly two decades on the competitive barbecue circuit, for a very special presentation on an American classic, Fried Chicken. Chef Husbands has 5 locations of Smoke Shop BBQ in greater Boston, where Chef has received recognition for showcasing his modern approach to slow-cooked, competition-style barbecue, which Husbands dubs as “City ‘Q” which earned recognition from Boston Magazine for “Best Barbecue” in 2018, 2019 and 2021. Chef is the co-founder of internationally recognized team, IQUE BBQ, which became the first Non-Southern BBQ Team to win the Grand Champion title at the Jack Daniel’s World Championship Invitational Barbecue in Tennessee. From his famous wings, fried chicken, Nashville Hot chicken, to Korean fried chicken, you don’t want to miss this educational session. Be inspired as you learn the tips, tricks and techniques to keep your fried chicken juicy, crispy, and award-winning. Presented in collaboration with MA ProStart.
Food Safety Rap by Jacksonville Student
A ProStart student at Sandalwood High School in Jacksonville, Randy Pate III, created a rap to help his fellow students study for the ServSafe exam. He brainstormed with his teacher, Carolyn Sowell, and about six weeks later came to her with the completed rap. Here is the finished product–please share with your students!
JWU Culinary Skills & Education Summit
Johnson & Wales University (JWU) Charlotte is hosting its 2nd Annual Culinary Skills and Education Summit this summer. The 2 1/2 day summit will provide hands-on learning and skill development. Content includes Baking and Pastry, Culinary Skills and Techniques and more.
Registration closes June 15 or when space is filled.
As you know, the ProStart Certificate of Achievement (COA) was removed from DOE’s CAPE funding list at the end of last school year. ServSafe remains on DOE’s CAPE funding list. Historically, ProStart instructors favor the ServSafe exam over the ProStart COA which is evidence by the fact that 63 COA’s were awarded during the 2019-2020 school year while 4278 ServSafe exams were administered.
Our intention was to submit the new ServSuccess certification for the CAPE list when the application was available at the beginning of the 2021-2022 school year. However, due to several factors DOE has not released the new CAPE application. If the CAPE application is released, we will apply for the ServSuccess certification to be included.
For now, continue using the ServSafe certification as your CAPE industry certification. As soon as another certification is available, we will let you know.
ProStart & ServSafe Login Update
The National Restaurant Association Education Foundation (NRAEF) implemented an Identity and Access Management upgrade to all systems, including ProStart and ServSafe.
What does this mean exactly?
- All new accounts created will require a unique email address that the user must verify.
- NRAEF will no longer allow the use of shared email addresses or multiple accounts using the same email address for a single individual.
- Existing accounts utilizing shared or duplicated email addresses will be prompted to provide a unique email address when logging in for the first time.
- All accounts will also need to use a unique phone number.
When did this change occur? March 13
When should students and educators log in to chooserestaurants.org to verify they have unique email address associated with their username? As soon as the upgrade is complete on March 13th. Please do NOT wait until it’s exam season to ensure your account is up to date. This update has caused challenges. You definitely want to allow time to work through any issues the updated created.
I have questions! https://www.servsafe.com/User-Account-Updates has additional information.
Hospitality Industry Internships
The Hospitality Industry Internship (HII) provides the opportunity for Florida ProStart & HTMP instructors to work in a foodservice/lodging establishment for at least 40 hours. Once the required paperwork has been processed, the participant will receive a personal check for $600.
To qualify for an HII, the instructor must teach the ProStart/HTMP curriculum during the 2021-2022 school year. If you are already employed at a restaurant or hotel, you MAY NOT use that site for your internship. The restaurant/hotel must be a new work experience for you, not somewhere you have worked before or used as an HII internship location.
The applicant must secure a position at a foodservice or lodging facility where a minimum of 40 hours of hands-on experience is guaranteed. The host location may pay the recipient but is not required to do so.
The FRLAEF will award 11 HII’s this school year on a first-come, first-served basis. So apply NOW! Work experience may begin once the applicant receives an award notification from the FRLAEF.
Complimentary Copies of the Business Side of Restaurants
The Business Side of Restaurants was written by former Georgia Restaurant Association Restaurateur of the Year, Cliff Bramble. Mr. Bramble has over 40 years of industry experience as well as founded one of the best restaurants in Georgia and one of the best steakhouses in America. He also co-owned four multi-million-dollar restaurants. During COVID closures, he had to close his restaurant which gave him the time to write a book about the industry. This book covers everything from lease discussion and operating cost to human resources and the areas that can suck a business dry. It also includes QR codes throughout the chapter which link to online webinars and videos relevant to the topic covered. For more information go to https://www.hungryhospitality.com/the-business-side-of-restaurants.html or https://www.hungryhospitality.com/uploads/5/9/8/3/5983830/final_print_book_summary_091721.pdf.
Mr. Bramble is interested in providing complimentary eBooks to you and your students. If you are interested, please reach out to him at firstname.lastname@example.org. Include that you are a Florida ProStart school.
Complimentary Foodsafety Materials
Each Premier and Full ProStart program is eligible for free ServSafe or SafeStaff materials. To ensure you get the materials you need, you must notify us of your needs. Once we receive your ProStart Classification paperwork, you can order up to $350 of ServSafe/SafeStaff materials. Click here for the price list. Email Amy Parker to place your order–you do not need to fill out the form. Requests are filled on a first-come, first-served basis.
The FRLAEF will not send you foodsafety materials unless you request them. Please do not forget to request the materials.
Complimentary ProStart Scantrons
The FRLAEF will distribute over $25,000 worth of free ProStart Exam Scantrons to Premier and Full ProStart schools during the 2021-2022 school year. Once a school has turned in their ProStart Classification paperwork, email Amy Parker to let her know how many ProStart Exam Scantrons you need. Requests are filled on a first-come, first-served basis.
Complimentary ServSuccess Materials
ServSuccess was introduced last year by the National Restaurant Association. It is a stackable foodservice industry credential. The entry level certification is Certified Restaurant Professional (CRP). In the perfect world (which we do not live in), the COA will unlock the CRP. We do intend to submit the CRP for DOE’s 2022-2023 CAPE list. Individuals must have 400 hours of industry experience and be SafeStaff foodhandler certified to be eligible to sit for the CRP. No training is required but five modules are offered.
If you would like to take the courses and/or the exam, email Amy Parker to let her know and she will get you signed up for free!
The link below will provide you with additional information on CRP.
Congratulations to Emmanuelle Suarez, ProStart teacher at Lake Worth High School, and Kim Westrom, ProStart teacher at Port Charlotte High School for being the first Florida ProStart teachers to earn their CRP Certification!