Winter Edition 2017 LOOK INSIDE
Meet ProStart ®
FEEDING DREAMS. BUILDING FUTURES.
LEADERS
OF TOMORROW
The 2016 Clearwater High School ProStart Students with Educator Christy Johnson
WE HELP YOU MAKE IT Our business is to support yours – with the kind of innovative products that truly inspire you and your menu, helping you to attract more customers every day. As consultants and partners, we’ll work with you to optimize the efficiency of your operation. Our trendsetting food products, keen industry expertise and smart tools and services are designed to help you make it, in more ways than one.
Kansas City 16805 College Blvd. Lenexa, KS 66219 866.371.3017 or 913.894.6161
Salem 502 S. Carty St. Salem, MO 65560 800.392.0921 or 573.729.6131
St. Louis 8543 Page Ave. St. Louis, MO 63114 800.888.4855 or 314.426.4100
Drive your business– and profits–with the right solutions. Your company’s success is your accountability—delivering results, creating critical strategies and leading your teams. Heartland’s is to manage your payment processing and payroll, allowing your business to run smoothly… with the best-in-class solutions that you need. With Heartland, you benefit from:
Payment Processing
Payroll Solutions
Rely on Heartland to process your debit and
Our customizable, all-inclusive payroll/HR solution
credit card transactions—quickly and securely—
features the only three-year price guarantee in
so you can take care of your customers. Our data
the industry as well as a team of dedicated payroll
security solution, Heartland Secure™, offers the
specialists who understand your business.
highest level of protection available against cardpresent data fraud.
Lending
Gift & Loyalty
We know small business owners can face hurdles
Our gift card and loyalty program helps you
in obtaining traditional funding. Heartland offers
promote your operation, motivates customers to
quick, easy and competitively priced loans that can
spend more, and keeps the communications going
move your business forward. You know you can
with special offers and incentives that increase
trust us with your payment processing, now let us
return visits.
help you secure a loan through our partnerships with multiple funding sources.
To learn more, contact Angela Ihry: 605.940.9861 | angela.ihry@e-hps.com ©2016 Heartland Payment Systems, LLC | heartland.us
INSIDE THIS ISSUE 7
8
12 MRA Executive Officers Chairman, Buddy Lahl Kingswood Senior Living Community President, John LaRocca University Club of Missouri University Vice-President, Herman Styles Colton’s Steakhouse
7 8
Missouri’s Beef Industry - The Facts May Surprise You A Letter From Our President
12
A Look Inside a ProStart Program - Clearwater High School - Piedmont, Mo
16
2016 Missouri ProStart® Competition Sets Participation Record - Lake Career & Technical Center wins culinary; Parkway North first in management
19
Betty Glasgow receives ProStart® Educator of Excellence Award - NRA Educational Foundation Recognizes Bolivar High School Educator
20
Looking Back at the 2016 Missouri ProStart® Competition - Clearwater High School - A Program on the Rise
®
Secretary / Treasurer, Jeff Guinn The Broadway MRA Executive Team CEO, Bob Bonney Director of Operations, Barb Hergenroether Executive Director GKCRA, Bill Teel Southwest Regional Director, Shelli Luke Mid-Missouri Regional Director, David Maxwell
Missouri Restaurant Association 1810 Craig Road, Suite 225 St. Louis, MO 63146 Phone 314.576.2777 Fax 314.576.2999 morestaurants.org
Letters are welcomed, but must be signed to be considered for publication. Please include contact information for verification.
ON THE COVER MRA members are rightfully proud of the Missouri ProStart® School-to- Career program. In this issue, we provide a look at the Missouri ProStart Invitational Competition where teams compete for the right to represent our state at the national competition.
Winter Edition 2017 LOOK INSIDE
Meet ProStart ®
FEEDING DREAMS. BUILDING FUTURES.
LEADERS
OF TOMORROW
The 2016 Clearwater High School ProStart Students with Educator Christy Johnson
We also provide an inside look at the ProStart program at Clearwater High School in Piedmont under the direction of ProStart educator Christy Johnson. And we honor Bolivar High School’s Betty Glasgow, our ProStart Educator of the Year.
Reproduction of articles appearing in Missouri Restaurant Magazine are authorized for personal use only, with credit given to Missouri Restaurant Magazine and/or the Missouri Restaurant Association. Articles written by outside authors do not necessarily reflect the views or positions of the Missouri Restaurant Association, its Board of Directors, staff or members. Products and services advertised in Missouri Restaurant Magazine are not necessarily endorsed by the MRA, and do not necessarily reflect the opinions of the MRA, its Board of Directors, staff or members. ADVERTISING INQUIRIES MAY BE DIRECTED TO:
As the term of 2016 MRA President Buddy Lahl draws to a close, he takes a look back at the past year.
Missouri Restaurant Association Bob Bonney, CEO Mobile 636.432.9506 bbonney@morestaurants.org Barb Hergenroether, Director of Operations Office 314.576.2777 | Fax 314.576.2999 bhergenroether@morestaurants.org Missouri Restaurant Magazine is published quarterly for Association members. We welcome your comments and suggestions. Email: bbonney@ morestaurants.org
4
morestaurants.org
JANUARY 2017
Delivering Innovation, Commitment & Success
...a world of possibilities
right to your table
Sysco St. Louis
Covering the St. Louis Metro area. 3850 Mueller Rd, St Charles, MO 63301 (636) 940-9230
Sysco Kansas City
Covering Springfield/Lake of the Ozarks, Joplin, Columbia, and KC Metro area. 1915 E Kansas City Rd, Olathe, KS (913) 829-5555
Culligan Commercial. A Difference You Can Taste. Your Authority In Point-Of-Sale Excellence
What The Customer Expects
Leader
The Largest Independent Provider of Point of Sale Systems
One Solution Provider
Serving Thousands of Hospitality Customers Across North America, Providing a One Call Solution
Retail Data Systems Kansas City 11505 W. 79th Street Lenexa, Kansas 66214
913-281-1333
Retail Data Systems St. Louis
www.rdspos.com
Thank You!
16 Sunnen Drive; Suite 162 St. Louis, MO 63143
314-647-4444
No matter what ingredients you add to your signature dishes, the one that makes the biggest impact is water. From improving the color and taste of food and beverages to increasing the effectiveness of dishwashers and food processing equipment, quality water makes all the difference. • Lower operating costs by as much as 30%
Missouri Restaurant Association for protecting and fighting for ALL of us for over 100 years!
• Save 25-30% on detergent and chemical costs • Reduce scale buildup and extend the life span on dishwashing and food preparation equipment • Better tasting water, beverages, and food We offer equipment sales, rental and leasing; as well as repair services for all brands and technology of water softeners, filtration and drinking water systems.
Culligan of Kansas City
www.enjoyalocal.com
800-478-3454 Proud supporter of the MRA!
www.culligankansascity.com
Missouri’s Beef Industry The Facts May Surprise You By Rachel Gastler, Director of Consumer Affairs Missouri Beef Industry Council
Beef is a delicious and nutritious protein option Missourians enjoy through many different channels. Whether it be in your home, a restaurant, or a retailer, the end product is recognizable by the majority, but how many think about the production of beef? Where is beef produced? Few would be surprised to find that Missouri plays a significant role in the production of beef, but just how much of a role does it play? There is nearly 3 million head of cattle in the ShowMe state, and Missouri is the third largest cow-calf state in the nation; trailing only Texas and Oklahoma! Cow-calf producers are responsible for the birth and early stages of life for cattle as well as caring for the cows, which are the reproductive females of the herd. This stage of life is vital for the production cycle. In Missouri alone, there are over 46,000 cow-calf producers who care for nearly 1.9 million cows. Having this many cattle in the state not only benefits the beef industry but also boosts Missouri’s economy. Over 45,000 jobs directly relate to the beef industry. This includes jobs on the farm and ranch, as well as jobs involving harvesting and processing the final beef product. Altogether, these jobs account for over $1 billion of wages in the state! Of the 46,000 producers, which are spread to all corners of the state, 80% own fewer than 50 cows. Therefore, most Missouri residents are less than an hours drive from a cow-calf operation. Consumers should take full advantage of opportunities to visit a beef operation. The Missouri Beef Industry Council is a reliable resource for finding opportunities for consumers, their families, and their peers to learn more about the beef industry and the impact it has on the state. Reach out to the Missouri Beef Industry Council for promotional and educational ideas for beef in your business. Contact the Council by emailing rachel@mobeef.com.
The Missouri Restaurant Magazine
7
A Letter From Our President cost of eggs from suppliers charging unfair prices. Through the vision of Myron Green, George Fowler, and Guy Taylor, the Greater Kansas City Restaurant Association was formed. In 1917, the fledging association organized a refrain from purchasing eggs until prices returned to reasonable levels. In 1919, the group established the National Restaurant Association, which remained in Kansas City until 1927 when it moved to Chicago, and later to Washington D.C. National Restaurant Association president and chief executive officer Dawn Sweeney joined us to deliver the keynote address. The evening also celebrated the MRA and GKCRA inaugural gala. Todd Hulse of Fiorella’s Jack Stack Barbecue and Vic Allred of Jazz-A Louisiana Kitchen were inducted into the MRA Hall of Fame. Mike Burris of Nexumi Telecommunications was presented with MRA’s Distinguished Service Award for his dedication and service to the restaurant industry. 2016 MRA President Buddy Lahl
My fellow MRA members: What an honor it has been serving as your 2016 president. The year was just beginning, and MRA was already answering the call to serve. Rare winter rains in late December, which hydrologists with the National Weather Service indicate occur only every 100 – 300 years, brought record crests along the Mississippi River and its tributaries. The far southwestern reaches of St. Louis County were hit the worst with the Meramec River surging four feet above record levels causing 15 flood-related deaths and destroying 7,100 homes and buildings. As the American Red Cross, Catholic Charities, and Lutheran Family Services responded to the tragedy; five MRAmember restaurants took turns feeding the volunteers who came from across the nation. The meals were provided for as long as the volunteers were needed to assist the flood victims. On January 30, 2016, well over a thousand people gathered in Kansas City to celebrate the centennial anniversary of the Greater Kansas City Restaurant Association. In 1916, three visionary restaurateurs began meeting in the basement of a Kansas City cafeteria to exchange ideas and discuss a common problem: the rising
“ 8
Every restaurant owner should be aware that MRA is still providing scholarship opportunities today – just as it did for me exactly 40 years ago. ~ Mark Widmann
morestaurants.org | JANUARY 2017
”
Also in January, GKCRA conducted the 7th annual Kansas City Restaurant Week in partnership with VisitKC. Over 180 area restaurants participated in this nine-day event that raised $315,000 for local charities. Throughout the year and around the state, MRA’s affiliated chapters held fundraisers to fund their respective missions of service to the restaurant industry. Much of the funds raised are earmarked for scholarships for deserving students envisioning a career in the industry. I am pleased to say that in 2016 scholarships were awarded to 54 terrific students in amounts totaling $109,000 – a record level of tuition assistance. I think of the scholarships, the total number of students helped and the volunteer hours required to raise the money; and I am reminded of a statement by Mark Widmann who received an MRA scholarship some years ago and is still in the industry today. “I look back on the opportunity MRA provided to me after high school,” Widmann remarked, “and I still find it amazing that a group of people would be so generous to a young man they didn’t even know. Being a member of the Missouri Restaurant Association is an easy decision for me, and recruiting fellow members is a natural extension of that. Every restaurateur in the state should be aware that MRA is still providing scholarship opportunities today – just as it did for me exactly 40 years ago.” Mark Widmann recruited 20 new members during 2015 and received the MRA Membership Award in January of 2016. He returned the favor. As an MRA member, you should be aware that your dues investment supports many important initiatives.
One of the most important to me is the ProStart® School-to- Career Program. ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s industry leaders. From culinary techniques to management skills, ProStart’s industrydriven curriculum Dawn Sweeney, President and CEO - National Restaurant provides realAssociation & NRA Educational Foundation world educational opportunities and builds practical skills and a foundation that will last a lifetime. By uniting the classroom and industry, ProStart offers students a platform to discover new interests and talents and opens doors for fulfilling careers. It happens through a curriculum that teaches all facets of the restaurant and foodservice industry, inspires students to succeed and sets a high standard of excellence for students and the industry. Missouri has one of the most robust and successful ProStart programs in the nation, with 108 high schools and career centers providing culinary and restaurant management training to over 5,000 students. In February, a record number of ProStart teams were in Springfield for the 2016 Missouri ProStart Invitational. Congratulations to Lake Career and Technical Center in Camdenton who took top honors in the culinary competition. Parkway North High School in suburban St. Louis was judged the winner in management. Both teams represented our state in the National ProStart Invitational in Dallas. In the fall, a two-day training workshop was held in Kansas City for the ProStart educators. Four MRA chapters pledged a combined $15,000 for additional training in 2017. In an attempt to highlight the positive impact restaurants have in their communities, NRA launched an initiative known as the “Missouri Kitchen Cabinet” in 2015 in St. Louis and three other pilot cities in other states. Due to the success of the program, NRA expanded it to Kansas City in 2016. MRA recently received word NRA will broaden the Missouri Kitchen Cabinet
to the entire state in 2017. Now restaurants across Missouri will be able to become a member of the Kitchen Cabinet. There is no charge to participate in this program. Learn more by contacting MRA CEO Bob Bonney at bbonney@ morestaurants.org. The Missouri Kitchen Cabinet is increasingly important because restaurants are facing legislative and regulatory challenges more frequently and in more places than ever before. Restaurants are much more than a place to eat good food. We are America’s second largest private sector employer, and restaurants employ 12% of Missouri’s workforce. Your involvement in the Missouri Kitchen Cabinet will help legislators understand the importance of the industry and ensure that restaurants have a seat at the table whenever and wherever political and regulatory discussions involving the industry take place. Over the next two years, Missouri restaurants must resist attempts to raise the state’s minimum wage to $15 an hour and eliminate the tip credit, as well as mandate paid leave and predictive scheduling. With a vigorous and united voice, we are up to the challenge.
Mark Widmann – Randall Gallery & The Bluffs on Broadway
(continued page 10)
417-844-1017 Toll Free 866-510-2988 Springfield, MO & Surrounding Area
Food Service Equipment Repair Service 24/7 • Refrigeration HVAC • Parts & Service Cooking & Beverage Equipment
www.aekitchenservice.com The Missouri Restaurant Magazine
9
MRA also worked diligently in 2016 to send a slate of pro-business candidates to Washington and Jefferson City. The Association hosted receptions for candidates in restaurants across the state, held numerous fundraisers to benefit the MRA Political Action Committee and the NRA Restaurant PAC – both of which provide monetary support to pro-restaurant candidates. MRA contributed more than ever before to the NRA’s Restaurant Advocacy Fund. A well-funded RAF better equips the industry to meaningfully engage in strategies that benefit restaurants and advocate for positive change for the industry and the people we serve. As you likely know, in 2015 MRA successfully filed lawsuits in two separate circuit courts to block attempts to raise the minimum wage in the cities of St. Louis and Kansas City. Our opponents appealed our circuit court victories to the Missouri Supreme Court. Oral arguments were heard in the High Court in October, and as of the date I write this, we are awaiting the court’s decision. Funding litigation to protect the interests of the restaurant industry is another important aspect of MRA’s mission of service. Yes, 2016 was a very busy year. However, it is evident MRA was right on duty to promote and protect the interests of this wonderful industry. By serving the restaurant community, the Association is assisting countless others because so much of our mission of service is focused on helping people.
Here to protect what’s most important. PROVIDING ON YOUR SIDE SERVICE FOR 60 YEARS. At HAWKINS INSURANCE GROUP, we’re proud to be part of the fabric of this community, helping you protect what you care about most. We consider it a privilege to serve you.
Chase Brenizer HAWKINS INSURANCE GROUP 660-397-2251 CHASE@HAWKINS-GROUP.COM Let’s talk about protecting what’s most important to you.
I wish you every success in the year ahead and look forward to serving as chairman of MRA’s Board of Directors during 2017. At your Service,
Not all Nationwide affiliated companies are mutual companies and not all Nationwide members are insured by a mutual company. Nationwide, Nationwide is On Your Side, and the Nationwide N and Eagle are service marks of Nationwide Mutual Insurance Company. © 2016 Nationwide Mutual Insurance Company. NPR-0784AO (12/16)
Buddy Lahl, 2017 MRA Chairman Director of Dining Services, Kingswood Senior Living BuddyLahl85@gmail.com (816) 885-8500
With just an hour to prepare a three-course meal, the talented ProStart culinary team from Normandy High School is all business.
10
morestaurants.org | JANUARY 2017
MORESTAURANTS.ORG
Buddy Lahl
GOVERNMENT AFFAIRS INDUSTRY NEWS CHAPTER NEWS
RESOURCES
EVENTS and much more!
BREWED FOR THE LOU.
© 2017 Anheuser-Busch, Select Light Beer, St. Louis, MO
Job/Order #: 292189
Closing Date: 8.5x11
Trim: 8.5" x 11"
P
Brand: Bud Select
A Look Inside a ProStart® Program Clearwater High School - Piedmont, Mo By: Bob Bonney, CEO - Missouri Restaurant Association - Certified Public Accountant
Your MRA dues investment benefits the foodservice and hospitality industry in many ways. Did you know that as a member of MRA you are also a supporter of the ProStart® School-to-Career Program? ProStart is a national career-building program for high school students interested in culinary arts and foodservice management. Developed by the National Restaurant Association Educational Foundation, and administered in Missouri by MRA’s Educational Foundation, a 501(c) (3) organization established to support the educational objectives of MRA, and the Missouri Department of Elementary and Secondary Education, Division of Family Consumer Sciences and Human Services, ProStart is a two-year high school program where future industry leaders get their start. Through this program, we are training the restaurant and hospitality workforce of tomorrow. In February of each year, top ProStart students from across the Show-Me state demonstrate their mastery of restaurant leadership skills — culinary and management — in a fastpaced competition to win their share of scholarships and the Ready to serve at a culinary event. By catering meals for the community, ProStart teams raise funds to support their program. opportunity to represent Missouri at the National ProStart Invitational, typically held in April. In 2017, the Missouri ProStart Invitational will be held February 17 at the Ramada Plaza Hotel and Oasis Convention Center in Springfield. The national competition is scheduled for April 28 – 30 in Charleston, SC. The culinary competition showcases each team’s creative abilities through the preparation of a three-course meal in 60 minutes using two butane burners. Teams are evaluated by professional chefs on taste, skill, teamwork, and safety & sanitation. In the management competition, teams develop a proposal for America’s next promising restaurant concept and present it to a panel of industry judges. The project includes menu design and costing, a floor plan, a marketing strategy and more. In the critical thinking portion of the contest, teams are tested on their problem-solving skills as they are presented with issues faced by restaurant managers daily. To facilitate an even greater appreciation of ProStart, MRA takes you behind the scenes for a closer look at one of our Missouri ProStart programs. Clearwater High School is located in Piedmont (population 1977).
Preparing the presentation folders for the 2016 management competition. 12
morestaurants.org | JANUARY 2017
“I was looking for curriculum to prepare students for the world after high school, or to help them acquire a part-time job while in school,” commented Clearwater High School educator Christy Johnson on her founding of the Clearwater ProStart® program in 2009. Since its beginning some eight years ago, Clearwater ProStart has shown continual improvement in the ProStart competition under her direction. When speaking to her, one is taken by her contagious enthusiasm and desire to help her students achieve. “Years ago, no one at Clearwater had heard of the ProStart competition,” said Christy. “Now, students enter the class with an expectation of hard work and excellence!” A successful program requires much of the former if it is to achieve the latter. A look behind the scenes helps demonstrate the extent of the hard work. A ProStart culinary program begins preparing for next year’s competition before the current school year ends. “We start talking about it as the end of the school year approaches, and students look for recipes over the summer. Choosing a menu that fulfills all of the requirements is VERY challenging,” Christy noted.
ProStart® students Bailey Roach and Nathan Yount of Clearwater High School
When school begins in the fall, culinary teams select a few of the recipes from those identified over the summer. The recipes are prepared, tweaked, and if necessary, discarded and the team starts over again. A ProStart management team follows a similar journey. The team works diligently to brainstorm ideas and then narrows them down until they have a concept they believe in – and they can explain in the time the competition allows. After a culinary team sets its menu and a management team has selected a concept, it’s time to add the two ingredients all successful teams utilize – practice and hard work, and much of it outside the traditional school day. There has never been, and there will never be, a successful ProStart program without students willing to work hard, and a dedicated ProStart educator to match that commitment and lead them. Successful ProStart teams also need funding. Uniforms, food for practice, presentation materials, hotels and meals at competitions, and participation fees all cost money. Clearwater ProStart raises much of what it needs. Commenting on the fundraising, Christy stated, “We started off hosting a luncheon for the local Rotary Club, and this has blossomed into a twice-yearly event and prompted other catering events in our community. I was helped a great deal by Paul D’Amico, our principal for my first nine years of teaching. He has a passion for cooking and serving people and helped me on many occasions with the logistics for our larger catering events. Paul helped me provide many opportunities to let our students succeed. I would also like to thank our new principal, Teresa Smith for allowing us to continue our tradition of culinary events.” It seems the best of the dedicated group who choose a career in education always deflect the credit to the students under their direction. Christy is no different: “I would like to state publicly that the students are the real
Practice in the classroom allows ProStart teams to shine at the competition. The Missouri Restaurant Magazine
13
Eat a meal, Make a difference
GET YOUR RESTAURANT INVOLVED Love your food and love your community? GiftAMeal applies both of those concepts to drive traffic to restaurants. Each time a user takes a photo at a participating location, GiftAMeal provides a meal to someone in need through a local food bank. Users may also recommend restaurants to friends, and share photos from the restaurant on social media to provide an additional meal. GiftAMeal generates positive publicity and greater customer engagement for the restaurants involved. Restaurants pay a small monthly fee, with the least expensive plan costing only $50/month.
Members of the Missouri Restaurant Association will receive a 10% discount. They will also receive an additional 15% off of that if they decide to pay for a full year upfront. GiftAMeal is currently in the Greater St. Louis area and will be expanding to the rest of Missouri soon! If you are interested in learning more, please go to www.giftameal.com or contact GiftAMeal’s CEO Andrew Glantz: andrew@giftameal.com, 314-656-6244.
The students speak highly of their ProStart experience and bonding as a team. “I like walking into a busy kitchen with a hundred things to do and working as a team to get the job done by the deadline. It is always so enjoyable to look back and see how much we have accomplished,” said Shelby who also noted ProStart teaches values that are not part of traditional courses: professionalism, customer service, and hospitality. The students also speak highly of their ProStart educator, who they describe as “one of a kind.”
ProStart® students Bailey Roach (left) and McClay Lewis of Clearwater High School
stars. They voluntarily elect to take the class, knowing it is a lot of hard work, even work outside of the school day. I get the opportunity to see the students shine in such a wonderful way. The ProStart students, these extraordinary teenagers, put on those chef coats, or their management competition attire, and then just absolutely step up and nail it!” Those who have served as ProStart judges will also testify to the character of the ProStart students. “You will leave the competition very impressed with the talent and commitment of these young people,” exclaimed MRA 2016 President Buddy Lahl, a frequent competition judge. “When you speak with a ProStart student,” Lahl continued, “You will quickly know you are having a conversation with a terrific young person.” I enjoyed talking with a few of the Clearwater students by phone about their ProStart experience. It is impressive how busy the students keep themselves. In addition to the rigors of classwork and preparing for the ProStart competition, they find time for other school organizations and activities such as the school play and dinner theaters and are active at their church. Typically, they also work a part-time job.
“Mrs. Johnson is so supportive of our class and believes in us and everything we do,” wrote Carlie, the management team member, in an email. “During the competition, we could see how proud she is of both culinary and management. She is so much more than a teacher; she got to know us, and we know she loves us. And we love her back! Mrs. Johnson has this instinct in the way she teaches that allows her to be so personable. There isn’t a single person who would have been better as our ProStart teacher.” Christy Johnson is a native of Springfield, Missouri and a graduate of the University of Missouri – Columbia. Now in her eleventh year as an educator, all at Clearwater, she teaches ProStart 1 & 2; Family & Consumer Science; Child Development & Parenting; Personal Finance; Health; Nutrition & Wellness and Family Meals; and an Exploratory Class for 7th graders. She is also the sponsor for Family Career & Community Leaders of America, and Fellowship of Christian Athletes. Christy has continued her education at the Culinary Institute for Educators each of the last three summers.
Shelby Henson, a management competition participant, owns a snowcone stand and waits tables at the Lodge at Sam A. Baker State Park. Carlie Niederkorn, also a management team member, works at Turnbough Building Supply. Working in the kitchen at the Zephyr Café is where you will likely find Nathan Yount, a culinary team member. His culinary teammates Abigail Hampton and McClay Lewis, work at Hercules Southern Barbecue, and Walmart, respectively.
The Missouri Restaurant Magazine
15
2016 Missouri ProStart® Competition Sets Participation Record Lake Career & Technical Center Wins Culinary; Parkway North First in Management By: Bob Bonney, CEO - Missouri Restaurant Association - Certified Public Accountant
Top ProStart® students from across the state demonstrated their mastery of restaurant leadership skills, culinary and management, in a fast-paced competition to earn top honors in the state and the right to represent Missouri at the National ProStart Invitational last April in Dallas. First-place in culinary went to Lake Career and Technical Center in Camdenton, and Parkway North High School in St. Louis was judged first in management. The competition was held February 19, 2016, at the Ramada Plaza Hotel and Oasis Convention Center in Springfield. The Parkway North team is comprised of Erika O’Donohue, Lillie Brimmer, Paige Gratzer and Stephanie Guberman. Educator Becky Bright leads them. In the management competition, teams develop a proposal for America’s next promising restaurant concept and present it to a panel of industry judges. The project includes menu design and costing, a floor plan, a marketing strategy and more. In the critical thinking portion of the contest, teams are tested on their problem-solving skills as they are presented with issues faced by restaurant managers daily.
Looking across the culinary competition floor.
A unique salad presentation.
The ladies impressed the judges with their plan for The Layover - an aviation-themed, quick casual restaurant serving locally-sourced southern comfort food near the airport in the fictional town of ProStartville. The Lake Career culinary team, led by Chef Jacqueline Wilson, includes students Alyssa Faes, Brianna Flug, Mason Tibben and Shawn Venenga. The competition showcases each team’s creative abilities through the
Receiving feedback from professional chefs serving as floor judges for the culinary competition while parents and other program supporters listen in. 16
morestaurants.org | JANUARY 2017
Lake Career & Technical Center – 2016 culinary state champions. Pictured (L-R) Shawn Venenga, Mason Tibben, Alyssa Faes, and Brianna Flug.
With but an hour to prepare a 3-course meal, all hands are needed.
A culinary team member sautees asparagus over one of the two butane burners teams are allowed in the competition.
A plated menu reveals the creativity of a ProStart culinary team.
Grandview High School’s Tim Burks.
The 2016 state champion management team of Parkway North High School. Pictured (L-R) Erika O’Donohue, Paige Gratzer, Lillie Brimmer, and Stephanie Guberman.
preparation of a three-course meal in 60 minutes using two butane burners. Teams are evaluated on taste, skill, teamwork, safety and sanitation. The team’s menu included an appetizer of Applewood smoked pacu ribs with chipotle orange barbecue sauce and orange supremes on orange crème fraiche. The entrée featured grilled pork tenderloin with coffee chili rub, chimichurri, pineapple relish, black rice, agave glazed sweet potato, sautéed haricots and fried shallots. The meal was completed with key lime panna cotta, fresh blueberries and blueberry coulis, macadamia graham crumble, margarita sugar glass and a coconut bonbon.
The Bolivar High School culinary team receives evaluation from the tasting judges as educator Betty Glasgow looks on. Honest feedback from professional chefs helps teams improve.
The annual competition is jointly sponsored by the Missouri Restaurant Association Educational Foundation and the Office of College and Career Readiness, Division of Family Consumer Sciences and Human Services at the Missouri Department of Elementary and Secondary Education.
After much hard work and countless rehearsals, the Parkway Central High School management team has earned the right to enjoy the competition.
The culinary team from Glendale High School in action. The Missouri Restaurant Magazine
17
returning to their roots
prepping for the culinary olympics
chef-driven bread
the midwest coffee movement
local maple syrup
rise and dine
HOME COOKED
GO FOR THE GOLD
KNEAD TO KNOW
COMMON GROUNDs
sAP ON TAP
LEGACY BAGELRY
Inspired Local Food Culture | Midwest
feastmagazine.com | MarCh 2015
c e l e b r at i n g t h e b e s t a n d b r i g h t e s t ta l e n t
Inspired Local Food Culture | Midwest
feastmagazine.com | February 2016
the breakFast Issue
As an MRA member, you’ll enjoy the following benefits: ▶ 25% savings on ad packages
use your noodles
high-quality in a hurry
local craft spirits
ozark indulgence
sweets for the season
frosty & festive
RAMEN
FAST CASUAL
DISTILLING
LOCAL CAVIAR
GLOBAL GOODIES
ICE WINE
Inspired Local Food Culture | Midwest
feastmagazine.com | january 2016
Inspired Local
feastmagazine.com | december 2015
2016
TASTE MAKERS
FeaSt magazine oFFerS mra member beneFitS
joy to the swirl
▶ Regional coverage in St. Louis,
Columbia, Jefferson City and Kansas City ▶ FREE! Page in annual Food
+ Drink Guide
connect with feast readers craft cider revival
new thanksgiving traditions
pasture-raised poultry
starters, sides & sweets
pork paradise
game day at mizzou
HARD CORE
PIE’S THE LIMIT
RARE BREEDS
SOUTHERN ACCENTS
CIRCLE B RANCH
TIGER TAILGATE
Inspired Local Food Culture | Midwest
feastmagazine.com | NOVEMBER 2015
Inspired Local Food Culture | Midwest
feastmagazine.com | OCTOBER 2015
Eat, dRINk aNd CRaNBERRy
| August 20 I5
two brothers redefine free-range
farm-fresh food with imagination
garden-to-table education
GOOD EGGS
KITCHEN KULTURE
STUDY HAUL
Inspired Local Food Culture | Midwest
feastmagazine.com | june 2015
Social media:
Engage with Feast and grow your social following. ▶ Facebook: More than 41,000 likes ▶ Twitter: More than 45,300 followers ▶ Instagram: More than 12,400 followers ▶ Pinterest: More than 2,400 followers
In FuLL bLooM
r's yeA Are thIs ners p u WIn nIng ! t r tu e heA th
140,000 copies are distributed across the region. ▶ St. Louis: 80,000 in more than 700 locations ▶ Kansas City: 50,000 in more than 500 locations ▶ Columbia/Jeff City: 10,000 in more than 125 locations ▶ Springfield: To be added in late 2016
HOg wILd, SOUTHERN STYLE
Inspired Local Food Culture | Midwest
print:
online:
small-batch tofu
food culture exploration
steeped in tradition
meet mofu
Notes from vietNam
shaNg tea
Inspired Local Food Culture | Midwest
feastmagazine.com | juLY 2015
barrel-aged beer
smoke the competition
inside hank charcuterie
SPIRITED SUDS
COMPETITIVE ‘CUE
MAKING THE CUT
od Culture | Midwest
feastmagazine.com | septeMber 2015
feeding the fire
east Meets MIdwest
Feast delivers continuously updated culinary reporting. ▶ Average Monthly Pageviews ▶ Average Monthly Unique Visitors ▶ Percentage of New Visitors Each Month
324,755 142,778 67%
For advertising information contact Angie Henshaw at 314-475-1298 or ahenshaw@feastmagazine.com
Betty Glasgow receives ProStart® Educator of Excellence Award NRA Educational Foundation Recognizes Bolivar High School Educator By: Kate Renfrow - Special to The Missouri Restaurant
A passion for connecting industry and community leaders with her students in the classroom is just one of the reasons why Betty Glasgow, Bolivar High School ProStart® educator, was among the 2016 ProStart Educator of Excellence Award recipients recognized by the National Restaurant Association Educational Foundation in Chicago last spring. Glasgow, now in her 11th year of teaching ProStart, understands the importance of being prepared to talk about the program anywhere at anytime. And her ability to do so has resulted in finding mentors for her students; securing food and equipment donations for the classroom; and sponsorships to cover chef coats and travel expenses for competing culinary and management teams. She also invites the school board and administrators to tastings to keep them involved in the program. According to Glasgow, this level of support from the community is necessary to be successful.
Members of the culinary team pose for a picture after the competition with ProStart educator Betty Glasgow. Pictured (L-R) Betty Glasgow, Connor Sechler, Abbigail Riedesel, Jacob Gustin, Emma White and Britton Tucker.
But the most rewarding aspect of teaching ProStart is seeing students learn culinary and management skills that they can immediately apply in the real world, in addition to soft skills. Glasgow stated, “The simple process of mise en place (the French term meaning “everything in its place”) can be applied to tasks outside of the kitchen. It teaches them how to be disciplined in a work setting and gives them focus. Working in teams, they learn people skills, how to respond to authority, and how to respond to coworkers. And I’ve seen students with little self-confidence be transformed by the time they leave this program, especially if they compete.” The benefits are many but it does come with challenges, among them is the ability to educate parents on the many career opportunities in the field. But Glasgow is up to the task. Her passion is evident both inside and outside of the classroom.
The BHS management team placed third in the management competition. Pictured (L-R) Anna Taglialatela, AnnaMarie McGlone and Madison Stephens.
As student Emma White stated in her recommendation letter for Glasgow, “This award should be given to a teacher who puts all of her heart and soul into what they do, and I firmly believe there is no one that could even come close to Mrs. Glasgow.”
The Bolivar HS culinary team concentrates on the task at hand. The Missouri Restaurant Magazine
19
Looking Back at the 2016 Missouri ProStart® Competition Clearwater High School - A Program on the Rise By: Kate Renfrow - Special to The Missouri Restaurant
It’s early in the day, and there is an amazing aroma of garlic and beef that greets me as I enter the ballroom. I pause and remind my stomach that I just finished breakfast. It’s wonderful, and photos and words don’t do it justice. You have to be here to get a whiff as the Clearwater High School culinary team prepares their entrée for the judges. This team of first-time competitors works seamlessly together, in sync, just as they have rehearsed over the past several weeks in preparation for today. They’ve logged many hours with ProStart educator Christy Johnson. Today they execute their menu – Southwestern Eggroll, Balsamic Glazed Steak Bracciole and a chocolate bowl of Key Lime Mousse – with fine-tuned precision. The day began at 7:30 a.m. and there are already more than a dozen other teams on the competition floor. By the end of the day, a total of 28 culinary teams will compete. The top team earns a spot at the 2016 National ProStart Invitational in the spring. Scholarships from various culinary programs are also available to members of placing teams, including the Culinary Institute of America in Hyde Park, Johnson & Wales, Sullivan University, and the Culinary Institute of St. Louis at Hickey College. Once the cooking is complete, the dishes are plated and delivered to the judges for tasting. The overall feedback received by the Clearwater team is good, but the judges didn’t like the inedible garnishes on the dessert. “It was constructive, though. They told us we could have used a candied lime peel and that would have worked. They
Abby and Nathan. 20
morestaurants.org | JANUARY 2017
were very helpful,” said Nathan Yount one of the culinary team members. Meanwhile, a management competition takes place in an adjacent ballroom where eight teams present their restaurant concepts to a panel of industry experts. Teams are judged on their presentation skills, their concept, restaurant design, menu, pricing and marketing plans. The Clearwater High School management team proposed a casual, full-service steakhouse concept called The Red Barn. “We included the egg rolls that the culinary team made today on our menu. We made them, and they were so good we wanted it on our menu,” said Clearwater management team member Shelby Henson. They also now await the judges’ decision. While we waited, I caught up with Missouri Restaurant Association President Buddy Lahl who had an up-close perspective from the competition floor while serving as a timing judge. He said, “some of the students start off a little nervous, but as soon as they start cooking, you can just see them get into their element. They gel and start functioning as a team and things are working. I saw this all day.” Lahl went on to say, “I think this program teaches kids creativity, it teaches them respect for food, and they have a real passion for food. They learn what it’s like to compete but a lot of the pressure they feel today is the
With just an hour to prepare the menu, there is no time to waste. Bailey and Abby wait for the timing judge to give the signal to begin.
The plated menu: Marbled Chocolate Bowl with Key Lime Mousse (foreground), Balsamic Glazed Steak Bracciole with Asparagus (back), and Southwestern Egg Roll (not pictured).
CHS management team at school preparing to practice their presentation before the competition.
same pressure you feel in a restaurant setting. Restaurants in the state of Missouri would benefit by hiring ProStart students with this training. The future of the industry is right in front of us.” It’s just after 4:00 p.m. and time for the results. Congratulations to the Clearwater High School management team which placed 2nd in the management competition. And while the Clearwater High School culinary team didn’t place, the team comprised of students competing in their first competition ranked a very respectable 7th place among the 28 teams.
MRA Riddle ?
Begin with the number of outs in a baseball inning, and multiply by the total number of mittens the numbered kittens lost, then add the number of vowels in the U.S. President’s last name in 1980. What’s the answer?
Congratulations to Tim O’Neill of Mueller Prost CPAs and Business Advisors who provided the first correct answer to the riddle from the fall edition of the magazine. Clearwater culinary team made a strong showing at the 2016 competition. Pictured (L-R) Abby Hampton, Julia Carpenter, Nathan Yount, McClay Lewis, Bailey Roach.
Riddle: An investor went to the bank and sent half of his money to a stockbroker. Other than a $2 parking fee before entering the bank and a $1 mail fee after he left the bank, this was all the money he spent. On the second day, he returned to the bank and sent half of his remaining money to the stockbroker. Once again, the only other expenses were the $2 parking fee and the $1 mail fee. If the investor had $240 left, how much money did he have before the trip to the bank on the first day? Answer: The investor began with $972 before going to the bank on the first day. To arrive at the answer, begin with the $240 remaining at the end of the second day and work backward.
Clearwater management team with their second place award. Pictured (L-R) Mickaela Townsend, Libby Chitwood, Carlie Niederkorn, Shelby Henson
The first reader to provide the correct answer to either question via email to bbonney@morestaurants.org will win a $50 gift certificate for the MRA Member Restaurant of their choice. The Missouri Restaurant Magazine
21
With an expert customer consulting team and a companywide policy of satisfaction, we’ve spent more than 150 years doing our best to ensure our customers are consistently successful.
The products you love We know the importance of giving customers what they want. We provide over 12,000 nationally branded products as well as the highest quality, freshest produce and premium center of the plate items your operation deserves. No matter what you need, we’ve got you covered.
2415 West Battlefield Road • Springfield, MO 65807
1.800.299.4230 • www.sgcfoodservice.com
Will your insurance company be by your side? Don’t take the risk that your insurance company will leave you hanging when you need them the most. In the food and beverage industry you need an insurance specialist from Illinois Casualty Company on your side. We offer custom-tailored protection for businesses like yours, and will be there to aggressively defend your innocence in any unwarranted claims.
It’s what we do. It’s who we are. I L L I N O I S C A S U A LT Y C O M PA N Y
22 5 2 0 T H S T R E E T
ROCK ISLAND, ILLINOIS 61204-5018
www.ilcasco.com 800. 445. 3726
W W W. I LC A S C O . C O M