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- Alabama to Hold Culinary Competition in Birmingham on February 8, 2014 -
MONTGOMERY, Ala., Feb. 7, 2014 /PRNewswire/ -- Alabama will host its first state ProStart Invitational in Birmingham, AL on February 8, 2014. Dozens of top ProStart students from across the state will demonstrate their mastery of restaurant leadership skills in a fast-paced competition to win their share of over $60,000 in scholarships. The first-place team will be crowned the state champions at the competition held at Culinard, the Culinary Institute of Virginia College in Birmingham, located at 488 Palisades Blvd.
"This year, ProStart students from across Alabama have the unique opportunity to compete for top honors and a chance to represent their schools," said Lawrence Fidel, CEO of the Alabama Restaurant & Hospitality Alliance. "The state ProStart competitions are the culmination of students' hard work and a chance to showcase what they've learned, while competing for scholarships to help support them in their continuing education."
In the 2013-2014 academic year, the Alabama Restaurant & Hospitality Alliance is working with over thirty Alabama high schools to introduce hundreds of students to career opportunities in the restaurant industry through the ProStart program. ProStart teaches the culinary and management skills required by the nation's restaurant, hospitality and foodservice employers. With total restaurant and foodservice employment projected to grow by 11 percent over the next 10 years, the Alabama Restaurant & Hospitality Alliance is committed to ensuring the development of a highly-trained and professional talent pool through scholarships and educational programs.
With national and local support from industry members, educators, the NRAEF and state restaurant associations, ProStart is taught in more than 1,900 schools across 48 states, Guam and U.S. military bases. This school year alone, over 95,000 students will participate in the ProStart program.
The culinary competition highlights the creative abilities of each team as they prepare a three-course meal in 60 minutes, using only two burners with no access to running water or electricity. Teams are evaluated on taste, teamwork, safety and sanitation, among other skills. Management teams develop a business proposal for an original restaurant concept and present it to a panel of industry judges, who challenge them to address the issues restaurant managers face on a daily basis.
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