DHS wins at LRAEF Louisiana Seafood ProStart invitation

Staff Report @dvillechief

The Donaldsonville High School Culinary class won the Judge’s Award for Management at the Louisiana Restaurant Association Education Foundation (LRAE) 13th Annual Louisiana Seafood ProStart® Student Invitational, March 25-26, 2014 at the New Orleans Morial Convention Center.

Instructor Angela Amedee and the class were awarded at the invitational that showcased the culinary and academic talents of students from 20 high schools across Louisiana, and featured two primary components: the Culinary Competition and the Management Competition. This was the second of a multi-year relationship with the Louisiana Seafood Promotion & Marketing Board, the competition's title sponsor, and was represented by Lt. Governor Jay Dardenne, who addressed the students, teachers and parents during the awards ceremony.

During the Culinary Competition, teams demonstrated their knife skills, poultry fabrication and creative abilities through the preparation of a three-course meal in 60 minutes, consisting of a soup, salad or appetizer; an entrée with a protein, vegetable and starch; and a dessert. All teams' menus had to feature at least one type of the six Louisiana seafood species.

Teams participating in the Management Competition demonstrated their knowledge of the restaurant and foodservice industry by developing a new restaurant concept proposal, creating a visual display, delivering a verbal presentation to a panel of judges and applying critical thinking skills to challenges managers face in day-to-day operations.

New this year, were additional awards that recognized schools for their individual achievements in various categories within the two competitions.

Culinary:

  • Knife Skills Award: Hammond High Magnet School, instructor Angie Drago
  • Safety & Sanitation Award: Slidell High School, instructor Stephen Aucoin
  • Judges' Pick- Appetizer: West Feliciana High School, whose team prepared a fried softshell crab, tomato confit and arugula sandwich, with fried capers and cornichon mustard. Instructor is Amy Dreher.
  • Judges' Pick- Entrée: Salmen High School, whose team prepared seared Louisiana Gulf trout, with sautéed green beans and a root vegetable hash, topped with a classic Meunière sauce. Instructor is Allison Armand.
  • Judges' Pick- Dessert: Mandeville High School, whose team prepared New Orleans bread pudding, layered with vanilla-poached Louisiana strawberries, blueberries and blackberries, finished with freshly whipped cream. Instructor is Carolyn Senac.

The courses chosen by the judges will be interpreted and served to the guests at the LRAEF's annual Five Star Futures Gala Saturday, August 2, 2014 at the Hilton New Orleans Riverside.

Management:

  • Judges' Award- Restaurant Concept: Donaldsonville High School, instructor Angela Amedee
  • Judges' Award- Critical Thinking: Slidell High School, instructor Stephen Aucoin
  • Judges' Award- Visual Display: Sulphur High School, instructor Cassady Hickingbottom
  • Judges' Award- Verbal Presentation: Fontainebleau High School, instructor Stacey Russell