REGIONAL WORKSHOPS 2018

The FRLAEF is offering six Regional Workshops this fall. ProStart teachers may bring up to five students to each event. There is no fee to attend a Regional Workshop. Lunch will be provided for all attendees at each event. Chef coats will be given to all participating ProStart students at each event. Travel to and from events is on your own.

If Regional Workshops reach maximum capacity prior to the deadline, all subsequent schools will be placed on the waiting list. Most events begin at 8:30 am and conclude no later than 2:00 pm.

Please do not use this form to register for more than one event. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.

Scroll down for information and online registration for all 2018 FRLAEF Regional Workshops.



FRIDAY, SEPTEMBER 21, 2018

KEISER UNIVERSITY, TALLAHASSEE CAMPUS

The event will begin at 8:30 am and conclude by 2:00 pm. There is no fee to attend this event. Lunch will be provided and all Keiser high res logoattending students will receive a complimentary chef jacket.

Students will rotate through New Orleans Food Culture and Skills Lab. The focus of the Lab will be to use a variety of basic techniques and skills including but not limited to knife skills, cooking and baking methods in order to produce a variety of traditional New Orleans dishes and desserts: Chicken Gumbo, Muffalatta Salad, Tasso Glazed Pork Tenderloin, Crispy Gator and Creole Sauce, Shrimp Po’ Boy, Red Beans and Rice, Maque Choux, Cheese Grits, Beignets, Bananas Foster, and Sweet Potato Pecan Pie.

Each ProStart school may bring up to 5 ProStart students to the event. (If more space becomes available we will let you know.)

THIS EVENT IS FULL. CLICK HERE TO GET ON THE WAITING LIST.

Please do not register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.



FRIDAY, SEPTEMBER 28, 2018

EAST BAY HIGH SCHOOL, TAMPA

Johnson & Wales University will be conducting the workshop. The event will begin at 8:30 am and conclude by 2:00 pm. Lunch will be provided along with chef jackets for each attending student. There is no fee to attend this event.

Students will rotate through two, two-hour hands-on sessions:

1.       Plated Desserts, Presentation and Pastry Techniques (2 kitchens) As one of the components of the Hot Foods competition, students will discuss and enact different techniques to advance their pastry knowledge and overall skill set. 

2.   Mystery Basket Competition (2 kitchens) Students will be in teams to compete in a mystery basket challenge activity.  Teams will be comprised of students from different schools, and will be required to produce one plate of food incorporating the provided ingredients.  

Each ProStart school may bring up to 5 ProStart students to the event. (If more space becomes available we will let you know.)

CLICK HERE TO REGISTER

REGISTRATION DEADLINE: SEPTEMBER 14, 2018 (due to short turnaround on this deadline, the FRLAEF reserves the right to cancel this event if attendance is low)

Please do not use this form to register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.



FRIDAY, OCTOBER 5, 2018

EASTSIDE HIGH SCHOOL, GAINESVILLE

Johnson & Wales University will be conducting the workshop. The event will begin at 8:30 am and conclude by 2:00 pm. Lunch will be provided along with chef jackets for each attending student. There is no fee to attend this event.

Students will rotate through two, two-hour hands-on sessions:

1.       Plated Desserts, Presentation and Pastry Techniques (2 kitchens) As one of the components of the Hot Foods competition, students will discuss and enact different techniques to advance their pastry knowledge and overall skill set.

2.   Mystery Basket Competition (2 kitchens) Students will be in teams to compete in a mystery basket challenge activity.  Teams will be comprised of students from different schools, and will be required to produce one plate of food incorporating the provided ingredients.

Each ProStart school may bring up to 5 ProStart students to the event. (If more space becomes available we will let you know.)

CLICK HERE TO REGISTER

REGISTRATION DEADLINE: SEPTEMBER 21, 2018

Please do not register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.



FRIDAY, OCTOBER 12, 2018

KEISER UNIVERSITY, MELBOURNE CAMPUS

The event will begin at 8:30 am and conclude by 2:00 pm. There is no fee to attend this event. Lunch will be provided and all Keiser high res logoattending students will receive a complimentary chef jacket.

Students will rotate through New Orleans Food Culture and Skills Lab. The focus of the Lab will be to use a variety of basic techniques and skills including but not limited to knife skills, cooking and baking methods in order to produce a variety of traditional New Orleans dishes and desserts: Chicken Gumbo, Muffalatta Salad, Tasso Glazed Pork Tenderloin, Crispy Gator and Creole Sauce, Shrimp Po’ Boy, Red Beans and Rice, Maque Choux, Cheese Grits, Beignets, Bananas Foster, and Sweet Potato Pecan Pie.

Each ProStart school may bring up to 5 ProStart students to the event. (If more space becomes available we will let you know.)

THIS EVENT IS FULL. CLICK HERE TO GET ON THE WAITING LIST.

REGISTRATION DEADLINE:  SEPTEMBER 28, 2018

Please do not register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.



FRIDAY, NOVEMBER 2, 2018

KEISER UNIVERSITY, SARASOTA CAMPUS

Keiser high res logoThe event will begin at 8:30 am and conclude by 2:00 pm. There is no fee to attend this event. Lunch will be provided and all attending students will receive a complimentary chef jacket.

Students will rotate through New Orleans Food Culture and Skills Lab. The focus of the Lab will be to use a variety of basic techniques and skills including but not limited to knife skills, cooking and baking methods in order to produce a variety of traditional New Orleans dishes and desserts: Chicken Gumbo, Muffalatta Salad, Tasso Glazed Pork Tenderloin, Crispy Gator and Creole Sauce, Shrimp Po’ Boy, Red Beans and Rice, Maque Choux, Cheese Grits, Beignets, Bananas Foster, and Sweet Potato Pecan Pie.

Each ProStart school may bring up to 5 ProStart students to the event. (If more space becomes available we will let you know.)

CLICK HERE TO REGISTER

REGISTRATION DEADLINE:  OCTOBER 19, 2018

Please do not register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.



FRIDAY, NOVEMBER 2, 2018

JOHNSON & WALES UNIVERSITY, MIAMI

The event will begin at 8:30 am and conclude by 2:00 pm. Lunch will be provided. All participating students will receive a complimentary chef jacket. There is no fee to attend this event.

Students will rotate through two, two-hour hands-on sessions:

1.       Plated Desserts, Presentation and Pastry Techniques (2 kitchens) As one of the components of the Hot Foods competition, students will discuss and enact different techniques to advance their pastry knowledge and overall skill set.

2.   Mystery Basket Competition (2 kitchens) Students will be in teams to compete in a mystery basket challenge activity.  Teams will be comprised of students from different schools, and will be required to produce one plate of food incorporating the provided ingredients.

Each ProStart school may bring up to 10 ProStart students to this event only. (If more space becomes available we will let you know.)

CLICK HERE TO REGISTER

REGISTRATION DEADLINE: OCTOBER 19, 2018

Please do not use this form to register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.