FOR IMMEDIATE RELEASE
Contact: Lori Little, 503.957.8945      [email protected]

McNary High School and Salem CTEC Took Sixth and Eighth Place Respectively in Culinary and Management Competitions This Week in Baltimore, Maryland

Wilsonville, OR–Oregon Hospitality Foundation’s top two teams from the Oregon ProStart Championships competed at the National ProStart Invitational this past weekend in Baltimore. The team from McNary High School placed sixth out of 48 teams in the culinary competition and Salem’s CTEC team placed eighth out of 48 teams competing in the restaurant management competition.

“The excitement and the energy throughout the national competition has been amazing,” said Courtney Smith, ProStart Manager for the Oregon Hospitality Foundation. “After countless hours of hard work and practice, both students and teachers can reap the rewards of their incredible performance at the invitational. Oregon was well represented!”

McNary’s culinary team prepared a Steelhead Fish Cake, grilled bone-in Carlton Farms pork chop served with green beans atop herbed wild rice and vegetable pilaf, glazed with a pancetta apple chutney, and a decadent Chocolate Mousse with a hazelnut crust and garnished with shaved white chocolate and candied hazelnut spear. CTEC’s restaurant management team presented their creative new concept for a food truck called “Swirly Spuds.” The concept strives to create an experience that “puts a spin on the classic combination of French fries and ice cream.”
 
Hosted by the National Restaurant Association Educational Foundation at the Baltimore Marriott Waterfront on April 26-28, the National ProStart Invitational was a high stakes competition of the country’s best student culinary and restaurant management teams, each of whom earned the right to compete after winning their state-level competitions.
The culinary teams prepared, plated, and presented a three-course dining menu without access to electricity or running water, and using just two butane burners. They were assessed by judges on several factors, including food safety and sanitation, costing, preparation, and plating/presentation. Simultaneously, 48 restaurant management teams presented and defended original restaurant concepts across hour-long interactive Q&A periods with a panel of restaurant and foodservice industry judges. 

The culinary team from the Caesar Rodney High School from Camden, Del., and restaurant management team from Orange County School of the Arts from Santa Ana, Calif., captured the championship titles at the nation’s largest high school culinary and restaurant management contest. Teams from 48 states battled in a weekend-long showdown that featured more than 400 students and a roster of top restaurant and foodservice industry judges. 

The Oregon teams’ travel was provided by the Oregon Hospitality Foundation. Additional sponsors of the Oregon ProStart Championships included Ecolab, US Coast Guard, and McDonald Wholesale.
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For more information on the Oregon Hospitality Foundation and the ProStart programs it supports, visit OregonRLA.org/foundation and OregonRLA.org/prostart. 

Media Contact: Lori Little

Thirteen High Schools Competed in the Oregon Hospitality Foundation’s Statewide Oregon ProStart® Championships Showcasing the Industry’s Future Chefs and Managers

[March 18, 2024 – Salem, Oregon] – The culinary challenge for the student chefs was to prepare a three-course gourmet meal with only two butane burners in under an hour. McNary High School pulled this off with excellence, winning top honors in the culinary competition at the Oregon Hospitality Foundation’s Oregon ProStart Championships in Salem on Monday. On the restaurant management side, Salem CTEC (Career & Technical Education Center) took first place, earning them a trip alongside McNary, to Baltimore, Maryland to compete in the National ProStart Invitational next month.

“The atmosphere at this event was electric,” said Courtney Smith, ProStart Manager for the Oregon Hospitality Foundation. “ProStart does such a remarkable job preparing high school students with fundamental skills such as communication, teamwork, time management and professionalism needed to enter the workforce. And we saw all this at work in the competition.” 

McNary High School’s culinary team prepared a Steelhead Fish Cake served on a bed of sliced fennel dressed with lemon vinaigrette; grilled bone-in Carlton Farms pork chop served with green beans atop herbed wild rice and vegetable pilaf, glazed with a pancetta apple chutney made with Pacific Northwest maple syrup; and a decadent Chocolate Mousse with piped cherry-glazed chocolate, honey, with a hazelnut crust and garnished with shaved white chocolate and candied hazelnut spear.

Salem CTEC’s restaurant management team created a new concept for a food truck, creating an experience “that puts a spin on the classic combination of French fries and ice cream.” As part of developing the new concept, the team presented their marketing strategies, menu, recipes and food costs, operations, and demonstrated critical thinking skills.

Additional awards presented at the event:

• Oregon ProStart Student of the Year – Genevieve Greninger, McMinnville High School
• Oregon ProStart Teacher of the Year – Austin Stinson, Salem CTEC
• Oregon ProStart Mentor of the Year – Jonathan Johnson, Seaside High School

“As the capstone event for the ProStart career and technical education program, the championships represent the culmination of months of hard work and determination,” said Jason Brandt, President & CEO for the Oregon Restaurant & Lodging Association. “It’s incredibly inspiring to see these kids’ passion and know that we are contributing to a meaningful movement in recognizing career pathways in the hospitality industry.”

The teams from McNary High School and Salem CTEC will head to the National ProStart Invitational® April 26-28, 2024, in Baltimore, Maryland to compete against the best teams from all other states, close to 400 students total. These Oregon champions also receive a share of prizes and scholarships from national culinary schools to help further their careers in the restaurant and foodservice industry. 

Of the 46 Oregon high school programs, currently involving over 7,700 ProStart students, a total of 13 teams from 9 high schools competed in this event. Sponsors of the event included: US Coast Guard, Ecolab, McDonald Wholesale, The Grand Hotel in Salem, Johnson Controls, Outback Steakhouse, Evergreen Restaurant Group, Salem Convention Center, Spirit Mountain Casino, Sunriver Resort, and US Foods.

Here are the 2024 Oregon ProStart Championship Results: 

Culinary Competition

• 1st Place: McNary High School
• 2nd Place: McMinnville High School
• 3rd Place: Salem CTEC

Management Competition:

• 1st Place: Salem CTEC
• 2nd Place: McMinnville High School
• 3rd Place: Crescent Valley High School

School Participants:

• • Crescent Valley High School
• • Crook County High School
• • Liberty High School
• • McMinnville High School
• • McNary High School
• • Salem Career and Technical Education Center (CTEC)
• • Sam Barlow High School
• • Seaside High School
• • South Salem School

For more information on the Oregon Hospitality Foundation, visit OregonRLA.org/foundation and OregonRLA.org/prostart to learn more about ProStart. 

ABOUT
The Oregon Hospitality Foundation (OHF) was formed in 1992 as a 501(c)(3) nonprofit entity of the Oregon Restaurant & Lodging Association with a mission to support the workforce, educational, training, and philanthropic needs of Oregon’s hospitality industry. Its work is enabled by the generous support of partners, private donations, contracts, and grants. The foundation’s Board of Directors is comprised of respected industry professionals. 

​Building Future Hospitality Leaders / Portland Summit / Whiskey Event / Heat Webinar

ProStart Promotional Video – ORLA and the Oregon Hospitality Foundation have a new promotional video for our ProStart program. We have important work ahead in supporting high school teachers who provide culinary arts and management training for high school students around the state. Our annual ProStart Championships and ProStart curriculum built for each school year provide great opportunities for students and educators to connect with industry operators. You can check out the video here which we’ll use to promote the program in the coming years.
 
Portland Hotel & Restaurant Safety Summit – ORLA in partnership with Downtown Portland Clean & Safe and the City of Portland is pleased to invite our Portland area hotels and restaurants to a “Hotel & Restaurant Safety Summit” Thursday, July 27th from 10 am to noon at The Nines Hotel, 525 SW Morrison Street, Portland, OR, 97204. The goal is to provide our hospitality industry with an overview of current and future public safety plans and strategies from the Portland Police Bureau, the City of Portland, and various private security partners and organizations. Safety for industry staff, patrons, and locations is an ongoing concern and this event will provide networking connections, security-related resources and information to strengthen many existing private-public safety and livability partnerships. To learn more and to RSVP please reach out to Makenzie Marineau on the ORLA staff who oversees Portland government affairs issues for the association. 

Whiskey Event Coming to Portland August 26 – ORLA's Swig & Savor, which offers whisk(e)y lovers an opportunity to try a curated list of beverages from distillers around the world, is back for its second year. The annual event will be Saturday, August 26 from 5:30 to 9:30 p.m. at the Portland Marriott Downtown Waterfront in Portland, Oregon. Tickets are now available starting at $149 per person. The highlight of Swig & Savor is the opportunity to sample whisk(e)ys from top producers in the Northwest and beyond. This includes seven distilleries in Oregon and companies from nine other states and three countries. Distilleries will bring current releases as well as special bottles available only to VIPs. You can purchase tickets today at www.swigandsavor.com. 

Webinar on OR-OSHA Heat Rules – Over the past few months the Northwest Grocery Association team has been working with OR-OSHA and the Governor’s office in an attempt to get clarity about the ‘bakery’ exemption in the Oregon Heat Rules. As you may recall, this ‘exemption’ was meant to exclude temperatures generated from equipment (bakeries, manufacturing, commercial kitchens) from the Heat Rules (new training, mandatory breaks, water, shade etc). However, recent practices and positions by OR-OSHA have now essentially made this exemption moot. The rules took effect last June 15, 2022 and kick in when outside air temperatures reach 80 degrees.
 
In an effort to provide employers greater information and training, OR-OSHA has agreed to staff a webinar on the Heat Rules specific to “Hot Process.” They have also updated the FAQ and Fact Sheet. All employers are welcome to join this webinar, especially HR and Facilities Teams; get the link here.

ProStart Students on Capitol Hill / Legislative Updates / Industry Workshops / Cinco de Mayo

Oregon Represented at National Competition: The National ProStart Invitational wrapped up last night after two days of heated competition among 400 high school students representing 92 teams from 46 states. As Oregon state champions, Crook County and McMinnville high school teams traveled to Washington D.C. this week to compete in the culinary and management competitions, respectively. Oregon Hospitality Foundation's Courtney Smith traveled with the teams as host and to provide support at the events. Following the competition, students on McMinnville's management team met with Senator Jeff Merkley on Capitol Hill to share their restaurant concept and convey how valuable the ProStart program has been in providing training and career exploration in the hospitality industry. Way to go Oregon!

Legislative Bill Deadline: Today is the Post Work Session deadline for all legislative bills. In order for a bill to be heard in committee by second chamber deadline (May 19), it has to be posted on an agenda for work session by May 5. However, this does not apply to Rules, Revenue, or Joint Committees. ORLA’s Government Affairs Committee continues to meet via Zoom every Friday for discussion and updates on legislative activity. If you are interested in joining, please sign up and we'll connect with you before next week's call. You can find the latest bill tracking on our website.

"How I got Started in the Hospitality Industry:" Oregon Hospitality Foundation (OHF) Board member Paul Paz met with culinary students at Salem's CTEC (Career Technical Education Center) to facilitate a hospitality workshop and presentations earlier this week. Management and staff from the Salem Convention Center and Bentley's Grill participated by sharing their career stories and OHF's Lupe Arellano was was on hand to talk about career opportunities within the hospitality industry. This was part of the CTEC Salem-Keizer Learning that WORKS program that helps "prepare high school students for high-skill, high-wage and high-demand careers while developing the professional skills, technical knowledge, academic foundation and real-world experience to assure their success upon graduation."

Whiskey Lovers Take Note: Ticket sales for ORLA's annual Swig & Savor Whiskey Event went on sale today for the August 26 event at the Portland Marriott Downtown Waterfront. Purchase your tickets now and join distillers, master blenders and other enthusiasts to taste a multitude of special whisk(e)y pours from around the world, curated into one spectacular night.

National Small Business Week: Chip Rogers, AHLA President & CEO, released the following statement today marking National Small Business Week: “Six in ten hotels are small businesses, and National Small Business Week is a great opportunity to reflect on the tremendous opportunities hotels are creating for employees and other small companies to grow and thrive,” said AHLA President & CEO Chip Rogers. “Hotels support millions of good-paying jobs and generate billions in state and local tax revenue in communities across the nation. To continue doing so, we’re looking to hire more than 100,000 people around the country. With average hotel wages at near-record levels, better benefits than ever before, and unprecedented opportunity to move up the ranks, there’s never been a better time to start a hotel career.”
 
Background Info:

• There are currently more than 110,000 open hotel jobs nationally, according to Indeed
• National average hotel wages for March 2023 were more than $23 per hour – among the highest they’ve ever been. (Source: BLS, accessed 5/5/23) 
• Average hotel wages (+24%) have risen faster than average wages throughout the general economy (+16%) since the pandemic. (Source: BLS and https://fred.stlouisfed.org/series/CES0500000003, 2/2020-3/2023, accessed 5/5/23) 
• Hotel-generated state and local tax revenue is projected to reach new heights nationally ($46.71 billion) and in states across the nation this year.

Celebrate Cinco de Mayo! Oregon’s Largest Multicultural Festival is back with the Portland Guadalajara Sister City Association (PGSCA) and Treadway Events' 36th annual Portland Cinco de Mayo Fiesta May 5-7th at Tom McCall Waterfront Park in downtown Portland. The PGSCA is a non-profit organization dedicated to creating and strengthening partnerships and fostering goodwill between the City of Portland, and the City of Guadalajara, Jalisco, Mexico, since 1983. 

Legislative Update / ORLA in the News / ProStart Championships / New Mattress Stewardship Act

Next Legislative Deadline Approaching: April 4, 2023, is the date bills need to be moved out of policy committees in their chamber of origin. ORLA’s Government Affairs Committee continues with Zoom meetings every Friday morning fostering good discussion and updates on legislative activity. If you are interested in joining, please sign up and we'll connect with you before next week's call. You can find the latest bill tracking on our website. All in all, we’re pleased with where we are in advocating for members at this stage in the session.

ORLA in News: On several occasions these past few weeks ORLA has been tapped for industry perspective on various issues, industry events and insights. Here are some highlights: 

• At Oregon ProStart Championships, high schoolers show off their culinary and business chops (OPB, Mar. 19) - Oregon’s hospitality industry employs more people than any other business sector besides health care. And even during the pandemic — a time that majorly challenged traveling — visitors to Oregon spent nearly $11 billion in the state in 2021. But keeping the industry growing will take skilled workers, which is where ProStart comes in. ProStart is a nationwide career technical education program supported by the Oregon Hospitality Foundation. Ken Henson is vice chair of the Oregon Hospitality Foundation and was the lead culinary judge for the event. He joined OPB’s “All Things Considered” host Crystal Ligori to talk through how the competition played out.
• Portland's Reputation Improving, But Hotel Occupancy Remains Depressed (OregonLive, Mar. 22) - Prospective visitors have a much better impression of Portland than at the end of 2020, according to new survey data, but hotel occupancy and revenues remain far below what they were before COVID-19. Jason Brandt, CEO of the Oregon Restaurant & Lodging Association, said he’s seeing improvement in perceptions of Portland and the hospitality industry. But he said the city needs to do more to make downtown feel welcoming to visitors. “We need a sense of urgency when it comes to guest safety and employee safety,” Brandt said. “If we can really execute on timelines and objectives for creating a consistent, safe and energized downtown core it doesn’t just help the downtown. It helps the surrounding area with repeat business and ongoing recovery of our reputation.”
• Oregon association urges ‘laser-like focus’ on crime for restaurant recovery (KOIN 6, Mar. 26) - Oregon’s restaurant and lodging industry, like many service organizations, struggled during the pandemic. Amid a post-pandemic comeback, the industry faces record-high inflation, labor shortages and in some cases, crime. The Oregon Restaurant & Lodging Association reports 2,000 out of the 10,000 restaurants across the state have closed since the start of COVID, but more than 1,200 have also opened. “There’s a lot of course correction happening right now in the industry,” said Jason Brandt, president and CEO of ORLA. “What we’re seeing is some progress in our ongoing recovery efforts, but we’re not back to 2019 levels and that goes for both the restaurant and the lodging side.” Brandt says there are several factors causing a lack of stability in the restaurant and lodging industries such as soaring food, beverage and food service equipment costs. The ORLA CEO explained this creates barriers for low-level profit margins.
• Cannon Beach explores lodging tax increase to help fund projects (Daily Astorian, Mar. 29) - After cost estimates for the redevelopment of the former elementary school and construction of a new City Hall and police station came in much higher than anticipated, city officials are weighing different funding options, as well as reductions in the scope of the projects. During a City Council work session Tuesday night, options were presented for increasing the city’s lodging tax by 1.5% or 2%, along with options for reducing the scope of the projects. Greg Astley, the director of government affairs for the Oregon Restaurant & Lodging Association, said the tourism industry is still recovering in Oregon. He urged the city to consider cutting back on the projects. “People love Cannon Beach, but they may not love it as much if they don’t feel welcome here,” Astley said. “And when you increase your costs to visitors, whether that be when they go out to have a bite to eat, or whether they come to the hotel, that can be disheartening.”
• ORLA Launches Fourth Year of Leadership Program for Tourism Professionals (ORLA, Mar. 30) - In April, ORLA will launch the fourth-year launch of the Oregon Tourism Leadership Academy (OTLA), developed in partnership with the Oregon Destination Association and Travel Oregon, and led by the industry’s top experts. The annual experiential learning program is targeted to public and private sector tourism professionals who are seeking to polish their leadership and professional skills, continue to grow their career accomplishments, and make positive and lasting contributions to the state’s tourism economy and its success. View a roster for the fourth-year class.

Mattress Stewardship Act: The Department of Environmental Quality is seeking public comment on proposed rules for the Mattress Stewardship Act (SB 1576, 2022). More information on this rulemaking, including the draft rules, can be found on the Mattress Stewardship 2023 Rulemaking web page. DEQ will accept comments by email, postal mail or verbally at the public hearing on Wednesday, April 19, 2023. Start time: 9 a.m.; please register prior to the meeting, using this Zoom link. Send via postal mail to Oregon DEQ, Attn: Rachel Harding/Materials Management, 700 NE Multnomah Street, Suite 600, Portland, Oregon 97232-4100. DEQ will only consider comments on the proposed rules that DEQ receives by 4 p.m., on April 28, 2023.

​Media Contact:
Lori Little
 
After Two-Year Hiatus, Oregon High School Culinary and Management Teams Return to Compete In Statewide Championships
 
WHAT
High school teams will compete in statewide culinary and management competitions at the Oregon Hospitality Foundation’s Oregon ProStart Championships. Culinary teams of four students prepare a 3-course gourmet meal in 60 minutes using only two butane burners and are evaluated by a team of professional chef judges. Five teams of four students will present their new restaurant concept to a panel of industry professionals in a simulated business exposition in the management competition. 
 
WHEN
Monday, March 13, 2023, 8:00am -2:00pm (Awards dinner 5-7:00pm); schedule is posted online at OregonRLA.org/championships
 
WHERE 
Salem Convention Center, 200 Commercial Street SE, Salem, Oregon 97301
 
WHY
To help high school students jump start culinary and hospitality careers, the Oregon Hospitality Foundation (OHF) supports educators and schools offering ProStart, a national career and technical education (CTE) curriculum and program developed by the National Restaurant Association Educational Foundation. Teaching culinary, teamwork, and management skills needed by restaurant, hospitality and foodservice employers, the Oregon ProStart Championships is the capstone of this two-year program, providing a public opportunity for students to showcase what they have learned.
 
Of the 40 Oregon high school programs, currently involving over 4,000 ProStart students, a total of 13 teams from 10 high schools will compete in this event. The culinary competition runs 10:00am -1:00pm where chef judges evaluate culinary teams on taste, presentation, knife skills, and teamwork.

The management competition runs from 1:15-2:15 p.m. where teams are evaluated on their concept, marketing strategies, menu, recipes and food costs, operations, and critical thinking skills.

Winners of both competitions will be announced at the awards dinner program starting at 5:00pm. Students vie for a share of thousands of dollars in scholarships and prizes, plus, state winners will compete in the National ProStart Invitational May 2-4, 2023, in Washington, D.C. 
 
Sponsoring organizations partnering with the Oregon Hospitality Foundation include: DoorDash, Bandon Dunes, Ecolab, McDonald Wholesale, The Grand Hotel in Salem, Salem Convention Center, Swire-Coca Cola, and Zwilling J.A. Henckels.
 
WHO
The following high schools / programs are scheduled to compete:

• Crook County High School
• Estacada High School
• Liberty High School
• McMinnville High School
• North Medford High School
• Salem CTEC
• Sam Barlow High School
• Seaside High School
• Taft High School
• Willamette High School

ERC Eligibility / National CEO Presence / Board Nominations

Eligibility Clarification for 2021 Q3 Employee Retention Tax Credits
The law states there are two criteria by which an employer may qualify for the Employee Retention Credit:

• A full or partial suspension of the operation of their trade or business during the quarter due to government orders limiting commerce, travel or group meetings due to Covid-19
• A decline in gross receipts in a calendar quarter in 2021 where the gross receipts of that calendar quarter were less than 80% of the gross receipts in the same quarter in 2019

Much discussion has been had regarding the first test and if a partial suspension of business, even for just a few days in a given quarter, would still trigger the credit. The answer is yes as the law does not extrapolate that there is a certain number of days that need to be affected for that quarter to qualify for the credit in that quarter. There has been many interpretations of the law and we would highly recommend any company not qualifying under the revenue based test to document the ways government orders limited their ability to operate as they move through the process to secure their employee retention tax credits. A special thanks to Jay Torgerson, CEO of Cross Financial for his analysis. To learn more about applying for your employee retention tax credits and for assistance with paperwork, visit ORLA’s ERC Support Center.

AHLA and NRA CEOs to Speak at ORLA's Hospitality Conference
Mark your calendars and plan on attending the ORLA Hospitality Conference September 11-12 in Eugene. We are excited to host both CEOs from our national affiliates for the first time at an ORLA event. Michelle Korsmo, President & CEO for the National Restaurant Association and Chip Rogers, President & CEO for the American Hotel & Lodging Association will be speaking in person during the kickoff lunch on Sunday. This is a rare opportunity to hear insights directly from these industry leaders on legislative activity in Congress, industry trends, emerging issues, and projected industry recovery. In addition to the general sessions, we have eight breakout sessions including two that will offer a deeper dive on restaurant and lodging advocacy. 

ORLA Board Nominations Committee Convenes in July
Active ORLA members provide the backbone for all association efforts and we remain fortunate in having committed restaurant, lodging, and allied members who serve on ORLA’s Board of Directors. The ORLA Board is made up of 10 restaurant member representatives, 10 lodging member representatives, and 3 Allied member representatives. Board members serve 3 year terms and attend 4 board meetings each year. Those serving are eligible to serve two consecutive terms before reaching their term limit. For ORLA’s upcoming fiscal year beginning October 1 there are 3 openings on the board due to term limits – 1 restaurant, 1 lodging, and 1 allied position. If you are interested in being considered for ORLA Board service please reach out to ORLA President & CEO Jason Brandt.

Sysco Sponsors Teacher Flex Fund
Thanks to our partners at Sysco, the Oregon Hospitality Foundation had the opportunity to extend a small grant application in support of the ProStart program across the state. The Oregon ProStart Teacher Flex Fund encouraged teachers to apply for a $500 grant for to prepare for the 2022–2023 school year. At the teacher's discretion, these funds can be spent on much-needed products or equipment within the classroom to help facilitate their culinary program. Allocations from the $5,000 Flex Fund were made on a first come, first serve basis, and will be dispersed later this month. To learn more about how ProStart is helping foster our next generation of industry leaders, or to see how you can support this valuable career technical education program, visit OregonRLA.org/prostart.

Questions? Feel free to contact your association.

The Oregon Hospitality Foundation (OHF), in conjunction with the Oregon Restaurant & Lodging Association, supports a career technical education program called ProStart. This national curriculum is available to all schools in Oregon interested in growing their culinary and restaurant management programming for high school students. The Foundation is fortunate to work with many hospitality industry mentors integrated with this program. We interviewed four of these mentors who shared their stories about how they got involved with ProStart here in Oregon and continue to inspire our students to jump into the hospitality industry.

Josh Archibald, Executive Chef, Tillamook Creamery
Mentor, Seaside High School 
OHF: What motivated you to get involved as a ProStart mentor?
Archibald: I was drawn to the program for a few different reasons. I actually graduated from Seaside High School in 1999. I took a simple Home Economics class, but no further food education or hospitality courses were offered at the time. I went on to continue cooking and eventually attend culinary school, but if I had the opportunity to be exposed to a program like ProStart, it would have provided better guidance in my own career path. From an operations standpoint, we were wise enough to recognize the need for skilled restaurant labor in our local community far ahead of the curve. We knew that investing in the program and its students would be not only beneficial to our own operations, but perhaps even the restaurant community in our tourism-based, beach economy. While that was absolutely part of the decision to support the program, it also goes along with the fundamentals of cooking for a living, and we’re able to provide opportunities to teach the next generation of culinarians. One of the most valuable things about the program is that even if a student decided to pursue another career path, the lessons it teaches are good life skills that are important for a life of feeding themselves, and the people they love.
 
OHF: What value can someone from the restaurant industry bring to the classroom? 
Archibald: I think by having access to industry experts, students can see the vast opportunities available to them in our field. At their impressionable age many think of the hospitality industry as just a hotel or pizza shop. While there is nothing wrong with that, they haven’t been exposed to much beyond their local community. Access to industry experts helps them understand our industry better, and the broad career paths offered within the field of hospitality–whether that means food stylist photographer or cruise ship concierge and all of the in-betweens. As an industry, our possibilities are endless, and giving students a glimpse into that can have huge benefits.
 
OHF: What experience do you have of hiring ProStart students? 
Archibald: We were fortunate, especially in the years of our back-to-back state championships, to have great success in not only hiring, but retaining some of our students. It was a great way for us to source colleagues that we already had a relationship with, and in turn, who already knew us and our expectations. The timing of the tourism “season” works really well for their seasonal employment, and if they returned to the program in following years those students were already showing vast improvement in knowledge and leadership skills and became even larger assets to the program. As an industry this program can be one of our greatest solutions to continued workforce struggles as it allows us to teach, inspire, and cultivate the people that will run this industry in the future. 

Chef Michael Thieme
Mentor, North Eugene High School
OHF: What were you able to bring to the classroom as an industry member?
Thieme: I bring my knowledge and experience. I’ve been a mentor working with Miho (ProStart instructor) for 19 years. And even when we weren’t in the competition, we still worked with the students on development of their skills. It’s kind of like, when we're in the classroom and we're preparing for a competition, it's more than just a competition. It’s also about how you market yourself and get your resume built. I try to get the students to do their part. It's their competition and so they need to create it and they need to build it– I just guide them and tell them where I think things are good and what we need to work on. I also try to give them a reality of what the industry is like. They learn how to be a team player and understand there's ups and downs throughout our process, so we have a lot of meetings to talk about those things and how to receive feedback. 

OHF: What experience do you have in hiring ProStart students?
Thieme: I’ve hired many of them. When I was the Executive Chef at the Valley River Inn, we practiced there, and a lot of those students became employees. In fact, one of them just opened a restaurant of her own, and another just graduated from the culinary school at Johnson & Wales University on the East Coast. I've sent people all over the place and I keep in touch with them. Some of them gravitated towards management, in fact, one student worked his way up to be restaurant manager at the hotel and he continues to work in the industry to this day.

OHF: What would you say is the most rewarding part of being a mentor?
Thieme: Seeing the students grow. There are so many that come in not knowing much or anything really, except they have a desire and it's initiated. I used to tell them ‘your DNA is going to change when you go through this process. And when you come out the other side, you'll be a different person.’ Some are so shy and timid, and they don't have a lot of self-esteem. To see them come out saying, ‘wow, this was a great experience and I know so much more’ really sets them up for life and beyond. ProStart is great for the restaurant industry but it’s also great for creating and helping people get into a whole bunch of different professions. ProStart has been a great vehicle to allow me and allow the students to actually achieve some huge goals in life. Not to mention, they know how to cook, and they know how to feed themselves at the end of the day. I couldn't do this without Miho, she is awesome! It really takes the two of us.

Will Leroux, Brewmaster, Public Coast Brewing
Mentor, Seaside High School 
OHF: How did you get involved as a mentor for the ProStart culinary program?
Leroux: I kind of fell into it. When I first started working in Cannon Beach, I worked with Chef John Newman, who actually taught the culinary class at the high school, and he asked me to help with the class and do some mentoring and teaching with him. John helped with the team a couple of years until he opened his own restaurant, and then he asked if Josh (Archibald) and I would do it. We actually liked going in and helping out with the kids and doing extra things, so it kind of just fell into place.

OHF: How does this program help prepare students for a job in hospitality?
Leroux: Teamwork is the biggest part of it. The thing with ProStart is that the kitchen really is a team. I played sports in high school and the teamwork part of it is having each other's backs. It's achieving something together as a group. I think the cool thing about it, is a lot of these kids aren't the athletic kids. They’re the kids that may have problems at home, where life hasn't given them a good hand of cards, you know. So, for them to be able to have something to work on with other people, and to trust other people–and us as mentors–was a big deal. That was worth every bit of it. When we prepped for the competitions, we’d try to do things that didn’t seem possible. We figured out a way to make a consummate in an hour. We made marshmallows by hand with a little hand eggbeater, just to make them see that there are possibilities and a way to do things that aren't always the norm. 

OHF: What are some lessons students can learn from industry mentors?
Leroux: Leadership, accountability, teamwork and just being a good human. This was one of the highlights in my life and the fact that we were able to be successful and to share that success with those kids was pretty amazing too. The company that I work for is super, super supportive of the program as well. The class at the high school didn't have a lot of funds, so my company backed it up a huge amount, helping pay for all the food. If somebody is going to be a chef mentor, they need to integrate those kids into their kitchens. This industry can teach them a trade that they can then go out and use in their immediate adult life. Where most people would have to acquire an education in a college or trade school, these kids are able to walk out of this program and have an opportunity to get hired almost anywhere in any kitchen with skills.

Andrea Loeffler, ProStart Instructor, Forest Grove High School
Former Mentor, Tualatin High School
OHF: What motivated you to originally get involved as a mentor?  
Loeffler: I was asked by a coworker of mine at the time if I wanted to take her place of mentoring as she could no longer commit. I thought it would be something I would do once and then move on, but I ended up mentoring for about 12 years. I worked with Heidi McManus where she teaches at Tualatin High School. I really enjoyed the break from the busy kitchen to just slow down a bit and get to know the students and teach them new skills. It was fun to watch the students each year learn and grow and become passionate about food. The time I spent in the classroom mentoring students prepared me for my own career change to run my own culinary program at Forest Grove High School. I would say I gained more from my mentoring experience than I ever thought possible. 
 
OHF: How valuable are mentors in helping provide real-world experiences to students?
Loeffler: Now that I have been on both sides of this (past mentor-current teacher) I see how industry mentors help the teacher and the students greatly. Industry mentors give a real glimpse into what working in the industry is really like. Just by their drive and passion for food that they bring into the classroom, they really can get a group of students excited about food and working hard for what they want in life. It is great to share another Chef’s journey to success or skills they have to share with the students. We all took different paths to get to where we are, and I think it’s important for students to hear that.
 
OHF: What are some ways industry members can get involved with ProStart? 
Loeffler: There are many ways industry professionals can contribute to the classroom as a mentor. Guest speakers are invited to the classroom to share knowledge on their subject area of expertise. Chefs and restaurant owners donate their valuable time and space to allow kitchen tours for students. Chefs that take the time to let students job shadow or do internships are invaluable. There is really no mentoring effort too small. Our students are excited and grateful to see, hear, and experience any knowledge industry professionals have to share.

ProStart® is a nationwide career technical education (CTE) program supported by the Oregon Hospitality Foundation that involves approximately 4,000 Oregon high school students from 40 schools around the state. Mentors provide overall support for ProStart students and help students make a real-world connection to their goals and the future. Visit OregonRLA.org/prostart for more information. | Courtney Smith, Oregon Hospitality Foundation, and Lori Little, ORLA

"Success is not final; failure is not fatal: it is the courage to continue that counts." - Winston Churchill

AMAZING! Though pandemic challenges continue, I have been in awe of our industry partners and how you have not only ‘pivoted’ but also swiveled, spun, and inverted in order to innovate and rise above them. In the midst of all this, I feel especially grateful to the many who have given volunteer time, energy, and funding so that the Oregon Hospitality Foundation could innovate workforce, training, and philanthropy programs to help support those challenges.

Looking back over the past 17 months, below are a few highlights of what we have accomplished together so far (you can also watch our short video at bit.ly/OHFweR):

WORKFORCE

• Validated and earned recognition of the importance of our industry to Oregon’s economy with my Governor’s appointment to serve as a board member representing the hospitality industry on the state’s Workforce and Talent Development Board (WTDB). The organization is “the overall advisory board to the Governor on workforce matters, including developing a strategic plan for Oregon's Workforce Development System.” According to WTDB’s Director Todd Nell, this is the first time the hospitality industry has been represented on the board and I was honored by the appointment.
• Succeeded in gaining the support of Northwest Oregon Works, a workforce board encompassing five counties, to identify Leisure & Hospitality as major economic segment. This designation comes with tremendous strategic and expert support for the workforce needs of the industry in those regions. Read more at bit.ly/OHFwbpr.
• Increased the number of ProStart schools in Oregon, resulting in 4,000 high-school students who are involved in our culinary and management program as they explore industry career opportunities. Throughout the year we supported program educator’s needs for virtual and career exploration resources. Read more at Oregonrla.org/prostart.

TRAINING

• Created video-based online training segments that offer best practices for handling four of the specific pandemic related guest service challenges restaurant and lodging teams are facing. Each segment is less than ten minutes, and all are available in English and Spanish. 
• Facilitated webinars that included a feature on workforce recruitment and retention tactics / best practices (watch webinar recording here: bit.ly/webinar052521).

PHILANTHROPY

• Raised over $115,000 to support restaurants who were feeding those with food insecurity.
• Leveraged Travel Oregon’s “Gift of Oregon” campaign to promote hotel gift card purchases for the holidays, while also raising money for the foundation.
• Promoted #DineLocal by purchasing $8,000 of gift cards and promoting their award to entries from throughout the state in order to refocus attention on local support needs.

Though the last 17 months have been tougher than any of us might have imagined, I hope that you too are encouraged by these programs and what you, your teams, and our industry have accomplished via sheer tenacity and amazing innovation. 

Please join me as you are able with expressing gratitude to the following, including my incredible ORLA teammates, who helped make these programs possible:

OHF Board of Directors:

• Eric Aebi/Chair
• Ken Henson/Vice Chair
• Janel Rupp/Secretary
• Mark Swenson/Past Chair
• Marin Arreola III
• Jason Brandt
• Terry Goldman
• Steve Moore
• Paul Paz
• Cheyenne Terbrueggen
• Alex Thompson

Takeout & A Movie: Funding Restaurant Efforts to Feed Those with Food Insecurity 

• Grubhub
• Joma Films 

ProStart: Supporting the Needs of Oregon’s Culinary Career & Technical Program’s Teachers and Students

• National Restaurant Association Educational Foundation
• Ecolab
• Rouxbe 

Providing Service While Supporting Safety Course: Assisting Hospitality Employees to Address Pandemic Related Guest Service Challenges

• Travel Oregon
• Anheuser-Busch
• Dutch Bros Coffee
• epb&b insurance
• B Converse Consulting
• FPW Media
• Hospitality by Torres
• Togather Restaurant Consulting 

Dine Local Campaign: Celebrating and Supporting Oregon’s Restaurants

• NW Natural
• KOIN
• KRCW 

Restaurant Week: Honoring the Resilience & Positive Energy of Oregon’s Restaurant Industry

• Portland General Electric 

Hospitality Help Fund: Providing Relief From the Pandemic’s Impact on Oregon’s Hospitality Industry and Resources for Recovery

• The Bulleit Frontier Fund
• Diageo North America, Inc.

Friends of the Foundation: Supporting OHF’s Mission Work and Operational Needs

• WHH Foundation
• Columbia Distributing
• NW Natural
• Widmer Brothers Brewing
• Togather Restaurant Consulting
• Altar'd State Women’s Clothing
• Samuels Yoelin Kantor LLP
• Best Western Plus Agate Beach
• Best Western Plus Hood River Inn
• Cannery Pier Hotel & Spa
• Clarion Inn Surfrider Resort
• Fireside Motel
• Gilbert Inn
• Hart's Camp
• Headlands Coastal Lodge & Spa
• Hi-Tide Oceanfront Inn
• Inn at Cannon Beach
• Inn at Cape Kiwanda
• Inn at Haystack Rock
• Inn at Seaside
• Overleaf Lodge & Spa
• River Inn at Seaside
• Riverhouse on the Deschutes
• Saltline Hotel
• The Lighthouse Inn
• The Ocean Lodge
• Siletz Bay Lodge

Thank you for your continuing support. | Wendy Popkin, Oregon Hospitality Foundation

ONWARD! “Life is like riding a bicycle, to keep your balance, you must keep moving.” – Albert Einstein

About
Wendy Popkin is the Executive Director of the Oregon Hospitality Foundation, a nonprofit 501c3 dedicated to providing educational, training, and philanthropic support to Oregon’s restaurant, lodging, and tourism industry. Wendy is a 35+-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.” OregonHospitalityFoundation.org 

A Family of Hardworking Winners

“Find a group of people who challenge and inspire you, spend a lot of time with them, and it will change your life." – Amy Poehler, actress

Many of us who have been around for a while refer to those in our industry as our “Hospitality Family.”

The more someone works around those who are committed to service, the more connected and inspired they themselves often become.

With the onset of the pandemic, never has the innovative spirit, business savvy, and caring soul of our ‘family’ been so challenged. Our team at the Oregon Hospitality Foundation (OHF) and the Oregon Restaurant & Lodging Association see the daily struggles of our hospitality business partners and have been inspired by the innovative solutions launched in response. Encouraged by these efforts to address their business’ and community’s needs, we too have initiated proactive efforts in support.

FOUNDATION INITIATIVES
In my last article, I mentioned that the foundation’s Board of Directors took steps to strengthen our organization, including: renaming ourselves the Oregon Hospitality Foundation, expanding our mission to support philanthropic projects, launching new fundraising programs, and creating new training support appropriate to current needs.

What’s happened since?

New Training
We have received requests for training assistance with the unique guest service and communication difficulties currently being experienced because of the pandemic. In response, we are creating an online series of easily digestible micro-sessions that share
tips on how associates can provide positive service while still supporting safety protocols.

The theme, ‘an ounce of prevention is worth a pound of cure,’ focuses on helping prevent uncomfortable scenarios from escalating and causing unwelcome consequences by anticipating potential scenarios and practicing responses. Topics include;

• Combining advance communication with on-site techniques to explain safety requirements in order to set a positive tone and realistic guest expectations
• Addressing guests’ safety concerns in advance and on-site to build confidence and repeat visits
• Using empathy to address a guest’s noncompliance with mask and other safety protocols
• Creating opportunities to provide exceptional experiences despite challenges

We are grateful for a grant from Travel Oregon, sponsorship from Dutch Bros Coffee and EPB&B insurance, and our partnership with Togather Restaurant Consulting and VPW Media for their project support. We expect the series to be released in early fall. See release updates at OregonGuestServiceSafety.org.

Takeout and A Movie Fundraiser
Currently, we have raised and donated money to fourteen restaurants throughout the state who are providing a variety of solutions for helping feed those with food insecurity. Many of these restaurants are working to incorporate ongoing food support as part of their business model. Read more about these folks who are working hard to help change people’s lives by providing them with caring meals in our Champions article on page 16. You can also see a press release summary at bit.ly/OHFhelpawards. Additional awards are still available, see the application at OregonRLA.org/takeoutapp.

We also collaborated with Cycle Oregon and Filmed by Bike to present a film festival and Q&A that focused attention on the economic benefits of the hospitality and tourism industry to Oregon’s communities and now our industry’s own critical need for public support. A portion of the event’s proceeds were donated to the Cycle Oregon Fund, a grant program that supports projects including tourism and community projects particularly in rural areas.

Education
Top of mind for many families are the myriad of struggles encountered in coping with the new demands of virtual education for students, parents, teachers, and our entire education system.  We have been actively involved with discovering and creating resources for those who use our workforce training and Career & Technical Education (CTE) curriculum, such as ProStart.

One example was our partnership with Rouxbe, an online culinary school for professionals, to provide their academic resources and videos to ProStart schools on a free trial basis and later for reduced fees. We are also seeking sponsorships and grant funding that will enable us to provide online and on-demand videos to support teachers’ virtual curriculum needs. The vision is to feature industry colleagues who will highlight various aspects such as job opportunities, facility tours, career pathways, customer service techniques, new safety protocols in place, and/or offer engaging skill-building demonstrations.

Additionally, we are collaborating with Chemeketa Community College, the Oregon Coast Visitor’s Association, and the state’s workforce boards to ensure that quality hospitality training is available and accessible online, particularly for entry-level and supervisory positions. The goal is to help employees ‘hit the ground running,’ in order to reduce onsite training time needed and offer immediate value to employers.

RESILIENCE
I have yet to find the right words that portray my realistic recognition of the enormity of current challenges, particularly for our industry, nor my optimism that we will eventually recover.

However, no one knows how to work harder than our Hospitality Family, so maybe the quote below is appropriate and helps explain my optimism about the outcome of our efforts, together.

“As much as talent counts, effort counts twice.”
- Angela Duckworth, American academic, psychologist and
popular science author

HOW YOU CAN HELP
Unfortunately, looking toward the upcoming fiscal year, the foundation anticipates a 75 percent drop in revenue due to  contract and sponsor funding reductions from affected partners. Your in-kind and financial contributions are greatly appreciated so that we may sustain and continue our good work. You can donate today at bit.ly/OHFDonation. Thank you. | Wendy Popkin, Oregon Hospitality Foundation 

About
Wendy Popkin is the Executive Director of the Oregon Hospitality Foundation, a nonprofit 501c3 dedicated to providing educational, training, and philanthropic support to Oregon’s restaurant, lodging, and tourism industry. Wendy is a 35-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.” OregonHospitalityFoundation.org

Nine Schools Competed in Oregon Restaurant & Lodging Association Education Foundation’s Statewide Competition Showcasing the Hospitality Industry’s Future Chefs
 
[March 2, 2020 - Salem, Oregon] – The challenge for the student chef teams 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. McMinnville High School took first in the management competition and also swept the category awards. The event was hosted by the Education Foundation of the Oregon Restaurant & Lodging Association (ORLAEF) on March 2, 2020 in Salem, Oregon.
  
“It is with great pleasure Sysco Portland is once again proud to be the leading sponsor of the ProStart program. These young culinarians from our state are building skills that are foundational to their careers in the hospitality industry,” said Bobbie McDonald, Sysco Portland, title sponsor.
 
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.
 
Final results for the culinary competition:

• First Place: Willamette High School
• Second Place: North Eugene High School
• Third Place: Seaside High School
• Fourth Place: Crook County High School
• Fifth Place: CTEC 

 
Final results for the management competition:

• First Place: McMinnville High School
• Second Place: South Salem High School
• Third Place: CTEC 

 
Culinary Category Awards:

• People’s Choice Award – North Salem High School
• Teamwork – McMinnville High School
• Professional Menu Presentation – Willamette High School
• Sanitation – North Eugene High School

 
Management Category Awards:

• Concept – McMinnville High School
• Professional Presentation – McMinnville High School

 
ORLAEF ProStart Invitational Awards:

• Teacher of the Year – Macy Hagensee, Crook County H.S.
• Mentor of the Year – Chef Michael Thieme
• Alumni of the Year – Cole Barnhardt

 
“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.” 
 
Willamette High School’s winning menu included Cheese and Herb Agnolotti, Seared Halibut Blackberry Beurre Rouge, and Creme Caramel en Cage.
 
The teams from Willamette High School and McMinnville High School will head to the 2020 National ProStart Invitational® May 8-10, 2020, in Washington, D.C. These Oregon champions also receive a share of over $570,000 scholarships and prizes from local and national culinary schools to help further their careers in the restaurant and foodservice industry. 
 
Currently 33 Oregon schools, with more than 3,869 students, participate in the ProStart training program. Internationally, ProStart includes 150,000 students in 1,900 schools and technical centers across the United States, and in Guam and the Department of Defense Education Activity schools in Europe and the Pacific.
 
Visit OregonRLA.org/championships more information and photos from the ORLAEF ProStart Invitational.

Hospitality provides an industry of opportunity! Download the illustration here.

​ProStart Teacher's Education Session Fall 2019 Resources
In November 2019, Metro's Sustainability and Food Waste team gave a presentation to ProStart teachers on food systems, food waste and climate change. The following resources are made available to teachers for use in their culinary classrooms.

Plan, Shop, Chop (PSC)
In this interactive simulation, students plan and shop for a meal of their choosing and then calculate and discuss the impact when an average of 40% of food is wasted in the United States. Topics include greenhouse gas emissions, use of landfill space, and loss of natural resources, human labor, and money, as well as generating solutions to prevent food waste at home. The lesson includes optional extensions to investigate the food waste hierarchy and examine the supply chain of a common food item, the banana.

• Food Waste Warrior Lesson Plan

 
​Plan, Shop, Chop Lesson:

• Plan, Shop, Chop Lesson Plan
• Plan, Shop, Chop Worksheet
• Plan, Shop, Chop Your Own Menu Worksheet  
• Plan, Shop, Chop Presentation for Classrooms
• Land, Water and Fuel Resource Poster
• Food Waste Triangle Hierarchy

Banana Supply Chain:

• Banana Consumption
• Banana Growing
• Banana Packing
• Banana Retail
• Banana Ripening
• Banana Shipping
• Banana Transporting
• Banana Treating
• Banana Washing​

 
Living with Food in the 21st Century
This two-part lesson guides participants through a new story of climate change using a lens of hope, equity, community resilience, and increased quality of life. After discussing the basics of climate science with graphs and personal stories, participants will use an interactive concept map and short video series to understand the link between consumer culture and climate disruption. They will then investigate a range of individual and collective actions to combat climate change through a ranking activity with drawdown solutions and a climate justice mixer.

• Living with Food in the 21st Century Presentation
• Role Play: La Via Campesina
• Original Concept Map
• Positive Concept Map

 
Additional Resources from the Oregon Department of Education (ODE)

• ODE Culinary Requirements and ProStart Curriculum - Crosswalk of ProStart curriculum to ODE culinary arts, CTE classroom, requirements
• Sample Pacing Guide of ProStart Curriculum

​

  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

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:

• First Place: Willamette High School
• Second Place: McNary High School
• Third Place: North Salem High School
• Fourth Place: Seaside High School
• Fifth Place: McMinnville High School

 
Final results for the management competition:

• First Place: South Salem High School
• Second Place: Century High School
• Third Place: Willamette High School

 
Additional awards presented at the event:

• Oregon ProStart Student of the Year – Shane Wilder, Willamette High School
• Oregon ProStart Mentor of the Year – Irina Bakun, McNary High School
• Oregon ProStart Teacher of the Year – Chef Laura Hofer, South Salem High School

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.