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Engage en·gage | \ in-ˈgāj , en-\transitive verb
1: to offer (something…) as backing to a cause or aim… to expose to risk for the attainment or support of some end (Merriam-Webster) WORKFORCE. Whenever you hear this word now among our industry it seems attached to another word, “lack.” Lack of recruits. Lack of skills. Lack of commitment. Is this situation hopeless? It may seem that way to those who have not yet engaged in the myriad of ways hospitality industry partners have become involved in addressing these ‘lack of’ challenges. A few examples of partnerships ORLAEF is involved with may be inspirational! RECRUITING AND BUILDING A PIPELINE Oregon has more than 3,000 high school students involved with ProStart. Without industry involvement and encouragement to pursue foodservice careers, the result of these students’ experience in the two-year culinary and management program could be just the memory of a fun elective course and a personal skill-builder. In many states, however, this foodservice career exploration program has become an effective pipeline for future employees. How to engage? For example, Sysco Portland realized that its foodservice clients cannot succeed without a healthy workforce, and so have made supporting ProStart and other culinary training programs a top priority via sponsorship, mentorship, and scholarships! Learn more about their ideas by listening to a recent Boiled Down podcast, #22-The Future Workforce, at OregonRLA.org/podcast. Engagement can take many forms. Think about an adult that inspired you, a teacher, an employer, a coach—today’s youth need mentors just as much, if not more, than previous generations. I asked Irina Bakun, a former ProStart student herself, culinary school graduate, and chef why she volunteered to mentor students who were planning to compete in our state competition. Her response was enlightening as she noted the positive effects not only for the students, but for herself. “Working with high school students is exciting. They keep you on your feet, they really test your knowledge and communication methods. A surprising by-product is that mentoring helped me polish my training skills. From personal experience as a ProStart student on a team that had a mentor, I know firsthand that the more students are engaged with professionals the better they can understand the demands of a professional schedule, what working in a kitchen is like and the skills they will be expected to have when they leave the classroom and enter the restaurant industry. Working together can forge a meaningful bond that can create rewarding lifelong relationships,” Irina explained. “Recently, a student that I mentored three years ago called and asked for a reference. It was great to hear he was still cooking and fact that I was still on his radar and he wanted my opinion and support!” BUILDING SKILLS “Hire for attitude, train for skill” is a popular adage. Perhaps it feels more challenging when the pipeline feels dry, however. Going to the source, worksource agencies that is, may help. Kristin and Drew Roslund, owners of the Overleaf Lodge & Spa, took a leadership role by engaging with ORLAEF and the Oregon Coast Visitors Association to create a pilot training program targeting to unemployed residents in Lincoln County. The program uses internationally accredited skill-building curriculum to help participants better qualify and prepare for work in the hospitality industry. Scholarships, funded through Travel Oregon, also pay for participants to earn their certifications as Certified Guest Service Professionals, one of our industry’s most important skills. In Portland, Travel Portland is also seeking to take an active role in helping stakeholders with workforce challenges and invited ORLAEF to exhibit at a recent Opportunity Youth Job Fair. One result, thanks to funding from Worksystems, Inc. in Portland, is that 200 youth took ORLA’s food handler course and are now applying for jobs! Worksystems is also now committing to using the Guest Service Gold Tourism training curriculum for the hundreds of youth who are seeking skills and jobs that it serves. INCREASING EMPLOYEE COMMITMENT Decreasing turnover can have a big effect on the bottom line. ORLAEF was curious about best practices being used in Oregon that were having a positive effective on employee satisfaction which tracked to increased commitment and retention. We commissioned OSU Hospitality Management Department’s research team to do a study to identify and interview companies that we're seeing results from innovative programs. These practices, captured via video interviews, are encouraging. Employee engagement tactics range from offering soft-side benefits, to supporting associate wellness programs, to nurturing a family-friendly company culture, to sharing leadership roles. Become inspired by viewing these videos at OregonRLA.org/workforcepractices. Albert Einstein is widely known with the quote,“The definition of insanity is doing the same thing over and over again but expecting different results.” Tired of the hearing the same workforce “lack of” words? Engage with ORLA’s Education Foundation as we seek to support innovative solutions to our industry’s workforce challenges. | Wendy Popkin Wendy Popkin is the Executive Director for ORLA’s Education Foundation (ORLAEF), a nonprofit foundation dedicated to supporting the educational and training needs of the hospitality industry. Wendy is a 30+-year career veteran who describes herself as “fanatically enthusiastic about helping others enjoy the same type of fabulous career opportunities I have enjoyed in the hospitality industry.” www.OregonRLA.org/EdFoundation
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Best Practices for Reducing Employee Turnover, an Oregon Perspective The Bottom Line. Those are perhaps the three most powerful words in any industry, but especially in hospitality where profitability margins can be paper-thin. While competitive wage, insurance, and health costs seem uncontrollable, the cost of recruiting and training new employees due to turnover can be minimized. Turnover cost savings drop to the bottom line the same as increasing sales or prices. The strategy of focusing on employee retention rates can also have a longer-term effect on overall labor costs, and the increased capabilities that veteran employees provide can positively affect guest loyalty and therefore increased profitability. Pay Now or Pay Later. “Those managers who understand the value of employee retention and structure their organizations’ compensation systems and management practices to reinforce retention will outperform the competition… Any company that is experiencing a high degree of turnover is incurring unnecessary financial costs as well as decreases in service quality and the quality of work life.” (The Cost of Turnover: Putting a Price on the Learning Curve, The Cornell Hotel and Restaurant Administration Quarterly, 2000) Ideas That Work. ORLA’s Education Foundation commissioned Oregon State University’s Hospitality Management department to conduct research to identify and highlight organizations in Oregon who have created innovative practices that have resulted in improved employee retention. The study’s format is user-friendly and is presented as a series of short video interviews with eight companies who recognized the need to transform their view of the company’s relationship with their employees. Take a look at the videos posted on ORLA’s website at OregonRLA.org/workforce. Todd Montgomery M.B.A, the research project’s lead, explained that they discovered a key commonality among each employer, “Leaders implementing best practices realize the current labor market and trends are unsustainable. Adapt or die, literally.” While best practices highlighted in this study range from first year engagement tactics to experiential training, and data-driven employee culture that leverages technology to mentorship programs, there were several common threads recognized among the companies interviewed. Commonalities include;
These numbers represent the average cost of turnover by position for two different hotels. The costs associated with turnover were higher than previous estimates, taking into consideration training and lost productivity due to a learning curve.
We hope that you find our new work helpful as you consider your own operations and workforce challenges you may be facing. We welcome your comments as well as suggestions for other best practice research your organization would find valuable. Feel free to reach out via email at WPopkin@OregonRLA.org | Wendy Popkin Wendy Popkin is the Executive Director for ORLA’s Education Foundation (ORLAEF), a nonprofit foundation dedicated to supporting the educational and training needs of the hospitality industry. Wendy is a 32-year career veteran who describes herself as “fanatically enthusiastic about helping others enjoy the same type of fabulous career opportunities I have enjoyed in the hospitality industry.”  2019 ORLAEF ProStart Invitational Download useful forms, templates and documents related to the 2019 ORLAEF ProStart Invitational.
Educator Resources Are you interested in transitioning to a CTE culinary program? ProStart® curriculum, hands on training, and experiences benefit your students as they learn how to choose items and make creative menus based on nutrition and budget, utilize safe sanitation techniques, and discover and practice important job readiness and ‘soft skills.’ These skills include communication, teamwork and decision-making, all while learning about the multiple high opportunity / high wage careers the food service industry offers. For general information, download the ProStart Overview. ProStart Curriculum “Foundations of Restaurant Management and Culinary Arts” was developed by subject-matter experts and is published by the NRAEF. The two levels of the curriculum – Level One and Level Two – are not designed to be sequential; this makes it possible for small schools with limited resources to offer the ProStart program to students. Learn about new curriculum and teacher resources at Textbooks.restaurant.org.
To order ProStart® curriculum for your school, contact Sue Smith at 800.462.0619. NRAEF Summer Institutes Work towards earning the NRAEF Certified Secondary Foodservice Educator certification. You will learn from faculty composed of nationally-recognized content experts, network among peers, and tour restaurant and foodservice facilitiesRegistration for the NRAEF Summer Institutes is now open. Learn more.
Student Resources
ProStart® prepares you to explore a wide range of career opportunities. Careers in nutrition, hospitality management, viticulture, product development, agriculture, culinary arts and customer service are just a few of the options for ProStart® students. The Oregon Restaurant & Lodging Association Education Foundation (ORLAEF) and the National Restaurant Association are proud to offer Oregon ProStart seniors a scholarship opportunity in support of post secondary education. Industry-Related Programs and Courses These facilities offer skills-based education for those looking to gain proficiencies to help them enter the hospitality industry as well as programs geared to those already employed who want to add credentials to their experience. See list of schools on ORLAEF's page. View more information on Culinary Scholarships. National Restaurant Association Education Foundation (NRAEF) Scholarships Students, military servicemen and women and others can now apply for scholarship awards to pursue their dreams of becoming future leaders of the restaurant and foodservice industry. Awards range from $2,500 to $10,000 and can be used towards tuition and fees, books, room and board and other school-related expenses. The scholarships have no age restrictions. Individuals can apply at any age, whether they're recent high-school graduates or adults looking to make a career change. Learn more and apply. Career Pathways Try a new and simple tool to explore a broad selection of restaurant and foodservice positions and chart a course that matches your skills with your career goals. Explore the tool. Learn more about how ORLAEF partners with the industry to provide workforce development solutions. Nine Schools Competed in Oregon Restaurant & Lodging Association Education Foundation’s Statewide Competition Showcasing the Hospitality Industry’s Future Chefs
The challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. Willamette High School pulled this off with excellence, taking first in the culinary competition at the ORLAEF ProStart Invitational, sponsored by Sysco Portland. South Salem High School placed first in the management competition, developing a concept for a new restaurant and presenting it to judges from the industry and post-secondary education. Willamette High School’s winning menu included ricotta mascarpone quail egg ravioli, pan seared wild Sockeye salmon with a fish velouté sauce and rosemary Parmigiano-Reggiano polenta, and mascarpone vanilla bean panna cotta. Both first place teams will head to the 2019 National ProStart Invitational® May 8-10, 2019, in Washington, D.C. on sponsorship from ORLAEF. These Oregon champions also receive a share of over $547,500 in scholarships from local and national culinary schools to help further their careers in the restaurant and foodservice industry. “It is with great pleasure Sysco Portland is once again the leading sponsor of the ORLAEF ProStart program,” said Bobbie McDonald, Vice President of Merchandising & Marketing at Sysco Portland. “These young culinarians from our state are building skills that are foundational to their careers in the hospitality industry. This year we are extremely excited to announce the additional support of honoring two students with a scholarship to help guide them on their culinary journey.” Final results for the culinary competition:
Final results for the management competition:
Additional awards presented at the event:
A huge thank you to all the judges for this year's Oregon ProStart Invitational! They participate because they believe in these students, and want to celebrate their successes.
2019 VOLUNTEERS Eric Aebi, Ethos Hospitality Dori Brattain, Bread & Salt Catering Rachel Leo, The Leo Company Angela Miles, Travel Salem Pat Morrill, SAIF Paul Paz, Waiters World Tamara Roberts, Martin North Pat Snyder, Industry Representative Holly Stirnkorb, Metro Anne Walton, Zena Learning Center Students from Cascade Culinary Institute 2019 JUDGES Hans Afshar, CEC, Bentleys Grill Chris Allen, CEC, Food Services of America Matthew Anderson, Ecolab Matt Bennett, Sybaris Bistro Ryan Bleibtrey, Sysco Portland Barry Bowers , Pro Chefs Oregon Kara Campuzano, Salem Convention Center Michael Chamberlain-Torres, Hospitality by Torres, LLC Soraida Cross, Bentleys Grill Glenn Dettwiler, CEC, Le Mieux Foods Andrew Farr, University Club of Portland James Nowlan Fowler, Devil's Food Catering Natalie Frajola, Pro Chefs Oregon Treva Gambs, Gamberetti's Seth Gruschow, Togather Restaurant Consultants Sergio Gutierrez , Ecolab Ken Henson, Pelican Brewing Company/Meridian Restaurant + Bar/Stimulus Bakery Erik Jarvey, Ecolab David Jenks, Sysco Portland Kevin Jordan, Restaurant Professional Josh Kolb, Ecolab Sam La Duca, CHE, COCC - Cascade Culinary Institute Douglas Lang, Oregon Health and Sciences University Karen Malody, Culinary Options Consultancy Tim McDonald, Food Services of America Steve Moore, Philadelphia's Steaks & Hoagies Ken Narcavage, Oregon Culinary Institute Dennis Prime, Sysco Portland Rex Robertson, Little Lois Cafe Janel Rupp, CFSP, Performance Reps NW Cory Schreiber, CEC, Sysco Portland Thomas Semke, Newport Meat Pacific NW Jay Skowron, Hospitality Defender, LLC Samuel T. Spencer, CEC, American Culinary Federation Mark Swenson, Shepherd's Grain Jordan Snyder, Gecko Hospitality David Trask, COCC- Cascade Culinary Institute Randy Torres, CEC, Oregon Coast Culinary Institute Brian von Eggers, CEC, American Culinary Federation Chad Warneke, Sysco Portland Laura Williams, CEC, Oregon Coast Culinary Institute Justin Wilson, Newport Meat Pacific NW Eric Wynkoop, Rouxbe Anjali Wynkoop , Oregon Culinary Institute High school teams from around the state will compete in statewide culinary and management competitions at Oregon Restaurant & Lodging Association Educational Foundation’s 2019 ORLAEF ProStart Invitational, sponsored by Sysco. Culinary students prepare a three-course gourmet meal in 60 minutes in front of a crowd using only two butane burners, without access to running water or electricity. Management teams will develop a restaurant concept and present to a panel of judges at a simulated business exposition in the management competition.
2019 INVITATIONAL TEAMS: Century High School, Hillsboro Teacher: Kristi Moe Mentor: Keith Folkestad, Old Spaghetti Factory Culinary Team: Lauryn Richardson, Markus Cadiz, Maliya Saephanh, Marvin Madarang, Bethany Gold Management Team: Marc Velicaria, Damon Latimer-Marquez, Anthonette Molo Crook County High School, Prineville Teacher: Macy Hagensee Mentor: Doug McFarland, Brasada Ranch Culinary Team: Tabitha Post, Samantha Bond, Mackenzie Sutherlin, Carlos Vaca, Hayden Benson McMinnville High School, McMinnville Teacher: Krista Carpino Culinary Team: Bryan Lara-Barragan, Harper Eacret, Finn Reuter, Melea Wilder, Ryan Bebout Management Team: McKenna Carlson, Ricardo Morales, Ailie Johnson McNary High School, Keizer Teacher: Wendy Bennett Mentors: Irina Bakun, former ProStart student and Austin Stinson, Sybaris Culinary Team: Madelyn Hurst, Rebecca Hall, Isaac Mallery Newberg High School, Newberg Teacher: Jane Eilert Mentor: Val Daniel, Newberg School District Nutritional Services Culinary Team: Rohan Hansen, Aiden Hansen, Sean Vriese, Jadon Lutz, Calista Mault Management Team: Payton Madarieta, Donovan Lewis North Salem High School, Salem Teacher: Maryann Davis Mentor: Alejandro Hernandez Culinary Team: Ester Angulo, Melissa Salgado, Ashley Smith, Carmen Guerro, Josh Black Seaside High School, Seaside Teacher: Chelsea Archibald Mentor: John Newman, Newmans 988 and Geoff Gunn, Pacific Way Café Culinary Team: Gavin Meyer, Mason Shamion, Cyrus Knox, Luis Moreno, Shelby Rhodes South Salem High School, Salem Teacher: Laura Hofer Culinary Team: Kristen Derting, Helen Taylor, Max Rock, Anthony Salisbury Management Team: Samantha Martin, Connor Richman, Malachai Carter Willamette High School, Eugene Teacher: Martha Humphreys Mentor: Cole Barnhardt, former ProStart student Culinary Team: Shane Wilder, Logan Weller, Samantha Thompson, Makayla Schweitzer Management Team: Jessica Barnhardt, Miriam Gutierrez, Taylor Woolett, Makenzie Crawford, Kacie Padilla For more information, visit the ProStart Invitational page. If you'd like to volunteer at the event and be a judge, complete the application form or contact Wendy Popkin for more information. In November 2018 Metro's Sustainability and Food Waste team gave a presentation to ProStart teachers on food systems, food waste and climate change. Click the links to access the Metro Sustainability curriculum, presentation and additional resources.
Questions? Contact Wendy Popkin, Executive Director, ORLA Education Foundation, at 971.224.1505.
 Valuable Training for Recruitment and Retention
“When we play a game, we always ask the questions ‘What are the rules?’ and ‘How can I win…?’ When employees are asking these questions and the questions are not answered for them up front, they can become frustrated and upset because they do not know how to win at their job.” - Joe Lipham, Training Account Manager, Signature Worldwide The power of training has been proven to help attract and keep good employees in this very competitive employment market. Clearly, despite varying levels of passion for the job, nobody goes to work hoping to look stupid and to fail. Skill needs vary by job within each organization and necessitate specialized instruction. However, what is the one common skill that all hospitality employees need to feel comfortable in their role? Universally, experts agree that a company that focuses on teaching and empowering its associates to provide excellent guest service not only is more successful at gaining and keeping loyal customers but also more successful at attracting and retaining its employees. Standards are set high and employees are trained and empowered to deliver. Happy associates, who treat each other well, tend to create happy guests and help create a positive and rewarding work environment. "A culture of high standards is protective of all the 'invisible' but crucial work that goes on in every company," writes Amazon founder Jeff Bezos, it’s the “work that gets done when no one is watching. In a high standards culture, doing that work well is its own reward..." Bezos also notes that to build and maintain a culture of high standards, there are four critical elements; “they are teachable, they are domain-specific, you must recognize them, and you must explicitly coach realistic scope." CREATING AND EVALUATING A TOOL I have been proud to be a partner in Oregon’s statewide initiative to build a guest service curriculum that incorporated those four elements, via the support of Travel Oregon and the American Hotel & Lodging Educational Institute (AHLEI). Our goal in creating Guest Service Gold Tourism: Oregon Edition, which awards the internationally-accredited credential Certified Guest Service Professional (CGSP) upon successful completion, was to provide a tool that offered a common language and teachable principles specific to challenges employees in Oregon’s hospitality industry face. The effort has been a bit of a case study for us all, as I now realize students’, managers’, and trainers’ feedback all support the theory of the value of training and its secondary benefits overall. Here’s what we’ve learned: From Students:
From Managers and Owners:
From Our Trainers:
TAPPING ADDITIONAL TOOLS Preparing employees about what to expect in their roles is a skill and confidence builder. Many accommodation and foodservice businesses use online courses, such as the internationally-accredited courses offered by AHLEI. Line-level position curriculum includes Certified Front Desk Representative, Certified Restaurant Server, Certified Kitchen Cook, Certified Guestroom Attendant, and Certified Maintenance Employee. Supervisory courses are also available; learn more about their tools at AHLEI.org/certifications. “According to Canadian tourism and hospitality HR association Go2HR, around 40 percent of employees who do not receive adequate training end up leaving their post within a year.” - Entrepreneur Magazine/ Stephen Maclaren, Head of Regional Sales Employee Benefits, Al Futtaim Willis While there is certainly intense competition for employees, perhaps considering increasing training opportunities can help you better recruit and retain staff. If you think our guest service training tool can assist in your efforts, please visit OregonGuestService.com and feel free to contact me with any questions. | Wendy Popkin Wendy Popkin is the Executive Director for ORLA’s Education Foundation (ORLAEF), a nonprofit foundation dedicated to supporting the educational and training needs of the hospitality industry. Wendy is a 32-year career veteran who describes herself as “fanatically enthusiastic about helping others enjoy the same type of fabulous career opportunities I have enjoyed in the hospitality industry.” Best Practices and Tools for Recruiting and Retaining Employees Here’s the good news: year over year, 2016 to 2017, the hospitality industry ranked second for job growth in Oregon at a rate of 3.9 percent. The challenge: how do we fill the 210,000 jobs we have? With Oregon unemployment at a historic low of 4.1 percent, everyone is lamenting about the difficulty in finding employees. March’s 2018 Oregon Economic and Revenue Forecast notes that “…the tight labor market is resulting in faster wage gains here in Oregon than in the typical state.” Business owners expressed concern about recent legislation to increase minimum wage, but many have told me they are now offering above minimum wage in competitive attempts to attract workers. Retention Trouble Nationwide, an almost unbelievable and very disheartening and expensive fact - 72.5 percent of people left their foodservice or hospitality positions in 2017. While we struggle with the high cost of hiring associates, the conversation is also turning to the high cost of losing employees. Training time, costly product and customer service mistakes, and overtime paid to cover unfilled positions are direct hits to the bottom line. I was fascinated to find a Turnover Cost Calculator with a shocking example. For a business that had 150 employees, and a turnover rate of ‘only’ 11 percent, a reduction in turnover of 20 percent would save an estimated $313,000 annually in training and opportunity costs. Check it out and use this template to estimate your own potential savings: bit.ly/TurnoverCostCalculate. Emerging Best Practices Addressing the Employment Challenge While some managers interpret that the current generation lacks a focus on and commitment to employment and loyalty, others are finding creative and successful ways to help fill positions and reduce turnover by addressing the priorities of today’s employee. I think Jack Altman, CEO of Lattice, summed it up well when he wrote “Younger workers… prioritize things like personal growth and career opportunity over income and job security. Giving your employees authentic opportunities for growth is something you have to build into the fabric of your company.” You can read more at bit.ly/2sHIfee. Interpretation. We, as an industry, can find ROI in nurturing employees’ values to attract and retain them by offering pathways and assistance to help them meet their goals. One way to do this is via education and training. “Train people well enough so they can leave, treat people well enough so they don’t want to.” - Richard Branson
There is growing proof that this approach is working, and that the investment pays off. CNBC does a nice round-up at http://cnb.cx/2JFBt2i where they note;
More Tools on the Horizon! ORLA’s Education Foundation partnered with the Oregon Coast Visitors Association and the owners of the Overleaf Lodge & Spa, Kristin and Drew Roslund, this year to secure grants from Travel Oregon and the Siletz Tribal Charitable Contribution Fund. Funds awarded were used to pilot a workforce development program in Waldport. The target was recruitment and retention via a program that offered free skills-based certifications. From this effort we developed an encouraging relationship with enthusiastic partners at WorkSource Oregon in Lincoln County. WorkSource Oregon is a network of public and private partners who work together to “effectively respond to workforce challenges through high-quality services to individuals and business, resulting in job attainment, retention, and advancement.” They are the agencies most in touch with untapped populations who could help fill those 210,000 jobs and provide critical support for both the employee and employer in that effort. Our next step is to expand our partnerships and phase-in a more comprehensive program. We believe the model has potential to replicate throughout the state, and our hope would be to leverage available state and federal training funds and Oregon Employment Department staff expertise to help serve industry’s workforce needs. An unexpected benefit was learning about the resources WorkSource offers to our employees, previously unknown to most of us! These include funding and staff support for employees such as uniform purchase, housing and transportation vouchers, and skills and mental health counseling. We are encouraged by the potential to offer hospitality business partners more active assistance with our industry’s workforce challenge and our organizations will be providing regular updates and resources. | Wendy Popkin, ORLAEF Wendy Popkin is the Executive Director for ORLA’s Education Foundation (ORLAEF), a nonprofit foundation dedicated to supporting the educational and training needs of the hospitality industry. Wendy is a 32-year career veteran who describes herself as “fanatically enthusiastic about helping others enjoy the same type of fabulous career opportunities I have enjoyed in the hospitality industry.”  Congratulations to Bend High School and Willamette High School for taking first place in the management and culinary competitions, respectively, at the 2018 ORLAEF ProStart Invitational! See photos from the event.
Top placing teams in each category, culinary and management, received a share of the $675,000 in scholarships awarded. First place teams earned a spot at National ProStart Invitational where Willamette H.S. culinary team placed 6th out of 48 and Bend H.S. management team scored 26th out of 46! Results for the 2018 ORLAEF ProStart Invitational in Salem, Oregon: Management Competition
Culinary Competition
Additional Awards
The event is produced by ORLA’s Education Foundation and made possible by the generous contributions of the sponsors:
11 Schools Competed in Oregon Restaurant & Lodging Association Education Foundation’s Statewide Competition Showcasing the Hospitality Industry’s Future Chefs and Innovators The challenge for the student chefs in the culinary competition was to prepare a three-course gourmet meal with only two butane burners in under an hour. Willamette High School pulled this off with excellence, winning top honors in the culinary competition at the ORLAEF ProStart Invitational, sponsored by Sysco. Bend High School took champion title in the management competition where students developed and presented a new restaurant concept to judges from industry and post-secondary education. The event was hosted by the Education Foundation of the Oregon Restaurant & Lodging Association (ORLAEF) on March 18, 2018 in Salem, Oregon. ProStart, one of the nation’s largest industry-supported career and technical education (CTE) programs, teaches high school students culinary and management skills needed by restaurant, hospitality, and foodservice employers. Focused on culinary techniques and restaurant management skills, this competency-based curriculum also includes real-life restaurant experiences. The ORLAEF ProStart Invitational is the capstone of this two-year program, providing a public opportunity for students to showcase what they have learned. Top competitors in the event receive a share of over $675,000 in scholarships and prizes from local and national culinary schools to help further their careers in the restaurant and foodservice industry. “Sysco Portland is proud to partner with ORLAEF in support of ProStart,” said Bobbie McDonald, Vice President of Merchandising & Marketing at Sysco Portland. "These young culinarians from our state are building skills that are foundational to their careers in the hospitality industry. We applaud their enthusiasm and can’t wait to serve them in the future.” Final results for the culinary competition:
Final results for the management competition:
Additional awards presented at the event:
“The atmosphere at this event was electric,” said Wendy Popkin, executive director of ORLAEF. “The ProStart program does a remarkable job preparing high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce.” The teams from Bend High School and Willamette High School will head to the 2018 National ProStart Invitational® April 27-29, 2017, in Providence, RI. Contact Popkin for information about how you can support local Oregon students on their journey to the national competition. Currently 38 Oregon schools, with more than 3,000 students participate in the ProStart training program. Internationally, ProStart includes 137,300 students in 1,768 schools and technical centers across the United States, Guam, Europe, and Asia. About ORLAEF As the philanthropic foundation of the Oregon Restaurant & Lodging Association, ORLAEF supports and promotes diverse career, educational, and public service opportunities within the hospitality industry to create a vibrant industry that contributes to Oregon’s economic livelihood and its citizens’ quality of life. Oregon’s restaurant and foodservice industry is comprised of over 9,900 foodservice locations and has a total economic impact of $10.8 billion - making it the cornerstone of the economy and one of the state’s largest employers. 2018 ORLAEF ProStart Invitational – Participating Schools Culinary Competition
Management Competition
View photos from event on Flickr.
 WHAT
High school teams compete in statewide culinary and management competitions at Oregon Restaurant & Lodging Association Educational Foundation’s 2018 ORLAEF ProStart Invitational, sponsored by Sysco. Students prepare a three-course gourmet meal in 60 minutes in front of a crowd using only two butane burners, without access to running water or electricity. New this year, five teams will develop a restaurant concept and present to a panel of judges at a simulated business exposition in the management competition. WHEN Sunday, March 18, 2018 - 8 a.m. to 6 p.m. Schedule posted online. WHERE Salem Convention Center, 200 Commercial Street SE, Salem WHY Helping high school students jump start culinary careers, the Oregon Restaurant & Lodging Association Education Foundation (ORLAEF) supports educators and schools offering ProStart, a national career and technical education (CTE) curriculum and program developed by the National Restaurant Association Educational Foundation (NRAEF). Teaching culinary, teamwork and management skills needed by restaurant, hospitality and foodservice employers, the ORLAEF ProStart Invitational is the capstone of this two-year program, providing a public opportunity for students to showcase what they have learned. Of the 38 Oregon high school programs, currently involving 3,000 ProStart students, 11 schools are sending teams to this year's invitational. Heats begin at 9:30 a.m. and conclude at 2:15 p.m. Chef judges evaluate culinary teams on taste, presentation, knife skills, and teamwork. Management competition teams are evaluated on their concept, marketing strategies, menu, recipes and food costs, operations and critical thinking skills, with winners of both competitions announced at the dinner. Students also vie for a share of $675,000 in scholarships and prizes. The public is welcome and encouraged to attend this free event. Sponsoring organizations – ORLAEF, Sysco, Oregon Culinary Institute, Bentley’s Grill and The Grand Hotel, The Old Spaghetti Factory, Foster Farms, Johnson Controls, Phoenix Inn Suites,Salem, Hampton Inn & Suites by Hilton, and NRAEF - help send the first place team to the 2018 National ProStart Invitational, April 27-29 in Providence, Rhode Island. Participating in the ProStart career technical education classes prepares students for community college certifications and degrees. INFO For more information about the ProStart Oregon culinary championship, visit http://bit.ly/ORprostart. ABOUT As the philanthropic foundation of the Oregon Restaurant & Lodging Association, ORLAEF supports and promotes diverse career, educational and public service opportunities within the hospitality industry to create a vibrant industry that contributes to Oregon’s economic livelihood and its citizens’ quality of life. Oregon’s foodservice and lodging industry is responsible for 173,700 jobs bringing in over $10.8 billion in annual sales and generating 54% of the annual tourism dollars spent in Oregon – making the hospitality industry the cornerstone of the economy and one of the state’s largest employers.
McMinnville H.S. Wins 2017 Oregon ProStart Culinary Championships [February, 19, 2017 - Salem, OR] – The challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. McMinnville High School (pictured) pulled this off with excellence, winning top honors at the Oregon ProStart® Culinary High School Championships hosted by the Education Foundation of the Oregon Restaurant & Lodging Association (ORLAEF) on February 19, 2017 in Salem, Oregon. McMinnville High School’s winning menu included: Dungeness Crab Miso Custard - Hot miso custard base topped with Oregon dungeness crab, edamame, a salad of baby bok choi, and daikon; garnished with pickled paysanne rainbow carrot and sautéed beech mushrooms. Thai Shrimp Cakes - Fresh lime-infused shrimp cakes, atop a platform of purple sticky rice; served alongside garlic steamed gai lun with a duo of yellow curry coconut cream sauce and carrot puree garnished with a nest of fried rice noodles, green onion and kaffir lime leaves. Bittersweet Truffle Torte - Steamed flourless chocolate torte filled with a dried sour cherry compote glazed in chocolate and crushed in pistachios; accompanied by a tart cherry juice reduction, and vanilla bean cream anglaise; garnished with a sugar spiral. ProStart, one of the nation’s largest industry-supported career and technical education (CTE) programs, teaches high school students culinary and management skills needed by restaurant, hospitality and foodservice employers. Focused on culinary techniques and restaurant management skills, this competency-based curriculum also includes real-life restaurant experiences. The Oregon ProStart state competition is the capstone of this two-year program, providing a public opportunity for students to showcase what they have learned. Final results for the culinary competition: First place – McMinnville High School Second place – Bend High School Third place – Sabin-Schellenberg Center Fourth place – Tualatin High School Fifth place – Willamette High School Additional awards presented at the event: Best Overall Teamwork – McMinnville High School Foster Farms Student of the Year: Marya Agatucci, Bend High School Teacher of the Year: Molly Ziegler, Bend High School Mentor of the Year: Andrea Phillips, Tualatin High School “The atmosphere at this event was electric,” said Wendy Popkin, executive director of ORLAEF. “The ProStart program does a remarkable job preparing high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce.” Students also vie for their share of over $160,000 in scholarships and prizes. The team from McMinnville High School will head to the 2017 National ProStart Invitational® April 28-30, 2017, in North Charleston, SC. These Oregon champions also receive scholarships from local and national culinary schools to help further their careers in the restaurant and foodservice industry. Currently 36 Oregon schools, with more than 3,000 students participate in the ProStart training program. Internationally, ProStart includes 137,300 students in 1,768 schools and technical centers across the United States, Guam, Europe, and Asia. ### As the philanthropic foundation of the Oregon Restaurant & Lodging Association, ORLAEF supports and promotes diverse career, educational, and public service opportunities within the hospitality industry to create a vibrant industry that contributes to Oregon’s economic livelihood and its citizens’ quality of life. Oregon’s restaurant and foodservice industry is comprised of over 9,000 foodservice locations and has a total economic impact of $8 billion - making it the cornerstone of the economy and one of the state’s largest employers.
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