 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;
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
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 Educator Resources ProStart Curriculum 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. “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.
To learn more about resources available, what fits your needs and budget or to order ProStart® curriculum for your school, contact Irina Bakun at 971.224.1515. Distance Learning
Food Waste Education Utilize this free, interactive Hotel|Kitchen toolkit to demonstrate how different roles in the kitchen and hotels can impact waste, as well the bottom line. 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. Access Metro and Sustainability curriculum, presentation and additional Food Waste Prevention Resources online. 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. Guest Service Gold Scholarships for Students NRAEF has funded a limited number of free scholarships, value at $30, for students to earn an internationally accredited CTE-recognized certification, Certified Guest Service Professional, using a curriculum with real Oregon employees and their stories of customer challenges. More than 800 Oregon industry professionals have been certified since the program’s launch. Contact Sue Smith at 800.462.0619 for scholarship codes. 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.
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. 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. ProStart Invitational Resources
The 2020 ProStart Invitational was held Monday, March 2, 2020, at the Salem Convention Center. Download forms, templates and documents related to the event:
 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:
Final results for the management competition:
Culinary Category Awards:
Management Category Awards:
ORLAEF ProStart Invitational Awards:
“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.  2019 ORLAEF ProStart Invitational Rewarding Opportunities That Support Our Industry, Workforce
“Little did I know my culinary arts elective teacher... would be responsible for my graduating high school with honors, signing with my Division 1 dream team and being the first in my family to attend a four-year university…” - South Salem ProStart Student, Teacher Nomination 2019 Philanthropy takes many forms. Sometimes you can easily see the impact of giving, like when someone who was cold walks away with a smile and a bit more energy after putting on a donated coat. Sometimes, however, you never really know how your actions and engagement may have a positive influence on someone, perhaps for a lifetime. Students who lack confidence and/or direction, as well as adults with socio-economic challenges seeking tools to help them become more self-dependent and stable, often thrive when positive role models and experiential learning are integrated with school and training programs. Interactions and reinforcements can also result in employment recruitment opportunities. When that happens with an industry partner who engages with our programs it represents the perfect wrap-around to the ORLA Education Foundation’s mission. Why Do You Support ORLAEF’s Work?
How Can You Get Involved?
“Philanthropy means the love of humanity. A conventional modern definition is, ‘private initiatives, for the public good, focusing on quality of life.’ Philanthropy has distinguishing characteristics separate from charity; A difference commonly cited is that charity aims to relieve the pain of a particular social problem, whereas philanthropy attempts to address the root cause of the problem—the difference between the proverbial gift of a fish to a hungry person, versus teaching them how to fish.” - Wikipedia Please join us in our efforts to teach others how to fish, via supporting your foundation’s programs that aim to provide opportunities for rewarding jobs that help individuals create stable and fulfilling lives. Contact me via email or 971.224.1105. | Wendy Popkin, ORLAEF About 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.” OregonRLA.org/EdFoundation 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. Plan, Shop, Chop Lesson:
Banana Supply Chain:
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.
Additional Resources from the Oregon Department of Education (ODE)
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:
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.
 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. Hospitality provides an industry of opportunity! Download the illustration here. |
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