2016 Texas ProStart State Final Invitational · 2017-07-06 · 10 2016 Texas ProStart State...

2016 Texas ProStart State Final

InvitationalMarch 21–22, 2016

Waco Convention Center | Waco, TX

#TXProStart • #TRAEF

TEXAS PROSTART

IN V I TAT I O N A L

TexasProStart.comfacebook.com/TRAEducationFoundation

March 21-22, 2016 | Waco, TX 3

is a career-building program for high school students who are

interested in pursuing a career in culinary arts and restaurant

management. The connection between industry and schools ensures

that teachers and students get the most from the Texas ProStart

program. We provide extensive resources for educators and students

and the annual Texas ProStart Invitational competition showcases the

amazing passion and dedication students have for our industry.

TexasProStart.com

WELCOMECongratulations to the students and their instructors participating in the

Texas ProStart Invitational state finals. All of the students that compete at

any level of the Texas ProStart Invitational represent the best of Texas high

school culinary and hospitality education. I am so impressed every time I

see these students in action. Their passion and knowledge are tremendous.

This year 44 Texas high schools sent 60 teams—more than 300 students—to compete in the Texas ProStart

Invitational. This is the largest of the state ProStart competitions and the only one with regionals and a state

final format.

Thank you to the judges and volunteers who give so generously of their time and talents to make these

events successful. And a special thank you to the students, their families and their instructors for the hard

work and support.

Good luck!

240+

20,000+

HIGH SCHOOLS

STUDENTS

TEXAS PROSTART


Texas ProStart

Charles Duit, 2015-2016 Chariman, TRA Education Foundation

Popeyes congratulates all the students for their hard

work and outstanding performance.

IS A PROUD SPONSOR OF

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©2015 AFC Enterprises, Inc.

#TXProStart • #TRAEF

March 21-22, 2016 | Waco, TX 5

MONDAY, MARCH 21

1:00 PM - 2:00 PM Registration: Team Check-In

Culinary*1:00 - 1:40 PM: Teams 8-121:40 – 2:15 PM: Teams 1-7

* check in product/folders/store product in refrigerator

Management**open check-in

** check in folders/PPT/ team packet

Culinary:Chisholm Hall 210

Management:Texas Room South 116

2:00 PM- 4:00 PM Educational Sessions Ranger Rooms 106-110

Rotating sessions– 30 minutes each, 30 students per session presented by Invitational partners: • The Importance of Classical Techniques, The Art Institutes• Pro-Tour Training Vehicle, Dexter-Russell• Best Practices in Safety and Sanitation, ECOLAB• Chef Apprenticeship: Is it Right for You?, El Centro CollegeSchedule:2:00 - 2:30 PM • 2:30 - 3:00 PM • 3:00 - 3:30 PM • 3:30 - 4:00 PM

3:00 PM Culinary Timer Training Chisholm Hall 210

4:00 PMCulinary JudgesOrientation

Management Judges Orientation

Culinary:Chisholm Hall 210

Management:Texas Room South 116

4:30 PM All team orientation (MANDATORY)/Judge introduction Chisholm Hall 210

Welcome: TRAEF Chairman, Charles DuitCulinary Review: Lead Culinary Judge, Patrick CostelloManagement Review: Lead Management Judge, Jay GoldsteinMaster of Ceremonies: Robert Hale, Texas Beef Council

TUESDAY, MARCH 22

6:30 AM – 9:00 AM Continental Breakfast Ranger Room Lower Level

7:00 AM – 3:00 PMManagement Competition(Arrive 10 minutes before scheduled competition time)

Texas Room South 116

8:00 AM - 2:00 PM Concession Stand (parents and noncompeting students) Upper Level

8:30 AM –3:00 PM

Exhibits OpenThe Art Institutes, Culinary Institute LeNotre, Culinary Institute of America, Culinary School of Fort Worth, Ecolab, El Centro College, Escoffier, Johnson & Wales, Whataburger

Chisholm Hall 210

8:15 AM– 2:30 PM Culinary Competition Chisholm Hall 210

8:00 AM - 5:00 PM Display Area (Culinary) Chisholm Hall 210

4:30 PM (TENTATIVE) Winners Announced (Pending Wrap Up for Tabulation) Chisholm Hall 210

SCHEDULE

Congratulations to all Competitors!

BJ’s Restaurants, in partnership with its BJ’s Restaurants Foundation, is pleased to support the Texas ProStart Event.

enjoy the competition!

6 2016 Texas ProStart State Invitational March 21-22, 2016 | Waco, TX 7

CULINARYAcademy of Culinary Arts and Hospitality at Byron Nelson High School

TROPHY CLUB | 1ST PLACE

Instructor: Damion Brown

Students: Kehaulani Smith, Emily Schwartz, Jordan Littrell, Katie Keith, Caleb Kleynen

Frisco CTE

FRISCO | 2ND PLACE

Instructor: Sara Hosford

Students: Kayla Ast, Tian Dai, Alexis Donaldson, Gabrielle Bleggi, Brandon Hua

Mesquite High School

MESQUITE | 3RD PLACE

Instructor: Sandra Sepulveda

Students: Chandler Stokes, Kyla Setler, Rosie Llanos, Korina Alonso, Samantha Doak

Trimble Tech High School

FORT WORTH | 4TH PLACE

Instructor: Natasha Bruton

Students: Alexis Moreno, Marina Luna, Michael Rios, Cristina Tapia, Daniel Acosta

Royse City High School

ROYSE CITY | 5TH PLACE

Instructor: Cindy Clark

Students: Taylor Zebendon, Ryan Earnhart, Bailey Miller, Liz Villasenor, Daniel Parker

North Mesquite High School

MESQUITE | 6TH PLACE

Instructor: Lauren Manuele

Students: Cecilia Anastasio, Danika Iracheta, Jacob Burden, Bianca Garcia, Sofia Rojas

Foster High School

RICHMOND | 1ST PLACE

Instructor: Jocelyn Aventurado

Students: Adrianna LaMothe, Baron Scott, Candi Conde, Yesenia Arriaga, Paola Guzman

John Marshall High School

SAN ANTONIO | 2ND PLACE

Instructor: Becky “BJ” Salter

Students: Jacob Deleon Guerrero, Steven Galvan, Isabella Nicole Sanchez, Hengfei Ye, Michael Zarceno

Glenda Dawson High School

PEARLAND | 3RD PLACE

Instructor: Sean Dunn

Students: Jordan Geer, Manuel Lopez, Mark Villa, Rose Lalk, Raelyn Phillips

Clear Springs High School

LEAGUE CITY | 4TH PLACE

Instructor: Kathleen Roussel

Students: Shawn Dalton, Ian Moseley, Monica Escobedo, Samantha Macey, Anna Marie Jaeger

The Guthrie Center

HOUSTON | 5TH PLACE

Instructors: Erin Land, Jon Alford and Melissa Manske

Students: Lillie Kram, Anayeli Brito, Joel Silgero Puente, Debanhi Mendoza, Lawrence DiPaolo

Sam Rayburn High School

PASADENA | 6TH PLACE

Instructors: Chef Felicia Juarez and Chef Teresa Fernan

Students: Jorge Rojas, Julian Gomez, Samantha Pena, Ruby Zepeda, Karla Rivera

FRISCO REGIONAL CONROE REGIONAL

Culinary teams demonstrate knife skills, develop and price a three course menu and then prepare those

menu items in 60 minutes. Judges from industry and leading colleges and universities evaluate creativity, plate

presentation, knife skills, taste, team work, professionalism, and safety and sanitation.

*Team photos taken from the regional competition

Who wouldn’t be proudto sponsor kids

like this?

Good Luckto all the contestants in the

2016 Texas ProStart State Competition!

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MANAGEMENTRestaurant management teams develop and present a business proposal that includes a defined restaurant

concept, supporting menu and marketing plan. Teams prepare a comprehensive written proposal and verbal

presentation and are tested on their critical thinking skills by reacting to potential management challenges.

Their performance is observed and rated by judges from industry and leading colleges and universities.

Prosper High School

PROSPER | 1ST PLACE

Instructor: Cristina Goodman

Students: Kendra Rider, Mikala Everson, Gennifer Peletz, Kaylin Thomas

Academy of Culinary Arts and Hospitality at Byron Nelson High School

TROPHY CLUB | 2ND PLACE

Instructor: Damion Brown

Students: Andy Johnson, Logan Johnson, Mario Talavera, Joshua Butler

Royse City High School

ROYSE CITY | 3RD PLACE

Instructor: Cindy Clark

Students: Jessica Melugin, Brandon Murdick, Hana Schar, McKayla Tharp

Frisco CTE

FRISCO | 5TH PLACE

Instructor: Nicole Pecoraro

Students: George Head, Bryce Voss, Madison Thornton, LeAnne Delgado-Williams, Elizabeth Bernius


MESQUITE | 6TH PLACE TIE

Instructor: Sandra Sepulveda

Students: Brittany Taylor, Liz Canizales, Shantavia Jackson, Kristopher Taveras, Jamaal Washington

North Mesquite High School

MESQUITE | 6TH PLACE TIE

Instructor: Lauren Manuele

Students: Kathrine Bennett, Lincoln El-Amin, Lillian Brewer, Da’Vina Ross, Emem Umoh

4th place team dropped

Porter High School

PORTER | 1ST PLACE

Instructors: Lauren Fraga and Vandi Nall

Students: Jasmine Cruse, Amber Mills, Colleene Magtuloy, Marcos Hernandez

New Caney High School

NEW CANEY | 2ND PLACE

Instructors: Cherie Busch and Laura Johnston

Students: Hayley Lewis, Carolyn Ferguson, Kayla Gebauer, Mysterle Roberson, Yarumi Guerrero


SAN ANTONIO | 3RD PLACE

Instructor: Becky “BJ” Salter

Students: Elouisa Smith, Alexandria Dominique, JeanPierre, Kevin Callahan Horvath, Krystal Sedano, Indica Lewis

The Guthrie Center

HOUSTON | 4TH PLACE

Instructors: Erin Land, Melissa Manske and Jon Alford

Students: Sadie Gilbert, Charlie Reyes, Lorena Del Torro


PEARLAND | 5TH PLACE

Instructor: Sean Dunn

Students: Danielle Frazier, Hannah Gamboa, Jordan Geer, Rose Lalk

Cleveland High School

CLEVELAND | 6TH PLACE

Instructors: Andi Pope and Karen Steinbach

Students: Jasmine Phillips, Anjali Dalwadi, Karen Artega, Noah Paredez, Lynda Hough

FRISCO REGIONAL CONROE REGIONAL

*Team photos taken from the regional competition

March 21-22, 2016 | Waco, TX 13

TEAM # SCHOOL STATION PRE-SET OUT

1 Glenda Dawson High School 8:15 AM 10:57 AM

2 North Mesquite High School 8:30 AM 11:12 AM

3 John Marshall High School 8:45 AM 11:27 AM

4 Mesquite High School 9:00 AM 11:42 AM

5 Foster High School 9:15 AM 11:57 AM

JUDGE BREAK 9:20-9:55 AM

6 The Guthrie Center 10:00 AM 12:42 PM

7Academy of Culinary Arts and Hospitality at Byron Nelson High School

10:15 AM 12:57 PM

8 Clear Springs High School 10:30 AM 1:12 PM

9 Sam Rayburn High School 10:45 AM 1:27 PM

10 Royse City High School 11:00 AM 1:42 PM

11 Frisco CTE 11:15 AM 1:57 PM

12 Trimble Tech High School 11:30 AM 2:12 PM

TEAM # HIGH SCHOOL SET-UPVERBAL: 10 MIN.

Q&A: 10 MIN.CRIT. THINKING:

10 MIN.

1 The Guthrie Center 7:28 AM 7:30-7:50 AM 7:55-8:05 AM

2Academy of Culinary Arts and Hospitality at Byron Nelson High School

7:53 AM 7:55-8:15 AM 8:20-8:30 AM

3 Royse City High School 8:18 AM 8:20-8:40 AM 8:45-8:55 AM

4 Frisco CTE 8:43 AM 8:45-9:05 AM 9:10-9:20 AM

JUDGE BREAK 9:50-10:00 AM

5 Porter High School 9:58 AM 10:00-10:20 AM 10:25-10:35 AM

6 Cleveland High School 10:23 AM 10:25-10:45 AM 10:50-11:00 AM

7 Prosper High School 10:48 AM 10:50-11:10 AM 11:15-11:25 AM

8 North Mesquite High School 11:13 AM 11:15-11:35 AM 11:40-11:50 AM

JUDGE BREAK 12:20-12:40 PM

9 12:38 PM 12:40-1:00 PM 1:05-1:15 PM

10 1:03 PM 1:05-1:25 PM 1:30-1:40 PM

11 1:28 PM 1:30-1:50 PM 1:55-2:05 PM

12




New Caney High School 1:53 PM 1:55-2:15 PM 2:20-2:30 PM

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LEAD CULINARY JUDGE

Certified Executive Chef and Pastry Chef with ACF, Chef Patrick Costello is instructor and advisor for the Tourism, Hospitality and Culinary Arts Department at St. Philip’s College. After several years of working as a chef, Chef Patrick became a consultant and traveled the country helping with restaurant openings. His love for culinary arts began while living and traveling through Europe.

Charcuterie expert, Chef André Bedouret, is involved in culinary competitions across the US, Europe and Asia. A French native, his international resume includes La Caravelle and Laurent’s in Paris, and premier hotels in San Francisco, Chicago, Minneapolis and Dallas. He is a member of the ACF and fellow of the Epicurean World Master Chef Society.

Four-Star Chef Jennifer Brightman Moschel, an honors graduate of the CIA, began her career in the food service industry at Four Seasons Hotel in Las Colinas. Currently, Jennifer teaches a variety of cooking classes caters innovative and hand crafted culinary events and consults. She most recently was adjunct chef instructor at Le Cordon Bleu in Dallas. A member of Les Dames d’Escoffier, The TCA and the ACF, she has been recognized in print media including: Southern Living, D Magazine, D Home, and Dallas Morning News among many others. Her advice: Trust your instincts, be adventurous, taste, and above all, cook with Love.

Texas ProStart alumna, Chef Lindsey Connors competed in the first Texas ProStart Invitational in 2010 then graduated from the Culinary Institute of America. She has worked in resorts, restaurants, private events, and now is a private pastry chef.

Chef Steve DeShazo started as a cook in the US Navy then owned and operated a personal chef and catering service. In 2003, he ventured into education. He developed school-to-career culinary arts training programs at Wylie High School and Byron Nelson High School. He is a Certified Executive Chef through the American Culinary Federation and a certified Foodservice Management Professional through the National Restaurant Association Education Foundation. He is currently the culinary director at El Centro Community College

Charles Duit, CEC, ACE, AAC, CDM , CFPP, is a Chef Instructor at Del Mar College and Lamar University for over 18 years, currently, teaching and serving as the Food Service Director at Calder Woods, a Buckner Retirement Community. Executive chef over 30 plus years brings his experiences in country clubs, catering, restaurants and health care.

Chef Lee Ewing, Founder of Culinary at Home L.L.C., Dallas. Teaches people basic and advanced culinary skills in their own homes so that friends and family can become more involved in the kitchen and around the dinner table. Graduate of the Culinary Institute of America. Member, Guild of Sommeliers, ACF and Texas Chefs Association. Chef Lee has been passionate about the hospitality industry since childhood and has been involved with Texas ProStart since 2011.

CULINARY JUDGESThe students and the TRA Education Foundation thank these incredibly talented professionals for lending their time and experience. Kenny Farris has six years experience in the restaurant industry. Two years as a server/bartender and 4 years in

Management. The past 29 years,he has been in the cleaning, sanitation and food safety business with ECOLAB. In his career, he has worked in numerous markets in various capacities. The past ten years as a District Manager in a leadership/training role.

Voice of the Texas ProStart Invitational Competition in his spare time, Robert Hale is the proud Channel Marketing Manager at the Texas Beef Council. He is a huge fan of hockey, father of two and aspires to be the White House Press Secretary.

Chef Patrick Brian Hershorn, is the Corporate Executive Chef for Sysco Foods of North Texas. Over the last 15 years, Patrick has been an active member of TCA/ACF and became an ACF Certified Executive Chef. He has been the chef at the Dallas Museum of Art, Westcott Communications, Lone Star Park at Grand Prairie and Cheddar’s Casual Café’s. He is a graduate of El Centro College and currently serves on their Food and Hospitality Institute Advisory Board.

While attending the University of Houston, Michelle Hudson began what would become her career in the restaurant and hospitality industry. Upon graduation in 2007, she secured a position at Ecolab. She has held many positions of various levels of responsibility, which has lead to her current role as district manager. Michelle currently leads a team of 10 sales and service associates. She prides herself on her ability to build strong relationships, solve problems and her desire to help others.

Graduate and active fellow of the Culinary Institute of America, Chef Roger Kaplan has a wide range of experience as chef, restaurant partner, VP of Operations, owner of several different restaurants in Washington DC, Atlanta and now Dallas. Roger has an affinity for menu engineering, maximizing profitability, concept and leadership development.

Tom McGrath, named Chef of the Year by the Fort Worth Chapter of Texas Chefs Association (TCA) twice and received the Debby Brown Volunteer of the Year Award from the Tarrant Area Food Bank, Tom was given the highest honor as State Chef of the Year TCA. A graduate of Texas Tech University with a degree in Restaurant, Hotel, and Institutional Management and CIA with an Associate Degree in Culinary Arts, Tom returned to Dallas to work for the Dallas Market Center where he quickly was promoted to Executive Chef of the World Trade Center. Now through Freshpoint Dallas, he is able to look to the future of an ever-changing industry and specialize on local, sustainable product placement and education.

Brenden D. Mesch, Ed.D., CEC, CCE, has been a pound supporter of ProStart for over 10 years as both a team coach/competition judge. His career began over 23 years ago and for 15 yrs. he has been a culinary educator/administrator. Havinghled culinary and F&B management positions with Starwood Hotels & Resorts, Intercontinental Hotels & Resorts, and private resort owners, he has competed in a number of US states, the Caribbean & China. He is a Certified Executive Chef, Certified Culinary Educator, and was chosen to represent the ACF on accreditation visits for post-secondary programs. Chef Mesch has five degrees and is currently serving as the Dean of Academic Affairs of The Art Institute of San Antonio; an ACF testing site with more than 300 students in culinary arts.

Culinary Institute of America graduate, Chef Patrick Mitchell has more than 35 years of industry experience. He is Executive Chef and Culinary Advisor for Ben E. Keith Foods in Fort Worth. He earned a gold medal at the 2014 Culinary World Cup in Luxembourg, across a 10-year span won two silver and two bronze medals in the International Olympics, the ACF’s Chef Professionalism Award and is a Certified Culinary Judge. He is a member of the ACF, Epicurean World Master Chefs Society and Texas Chefs Association.

CULINARY JUDGES


Owner of Culinary Kitchen & Beyond in Dallas, Raquel Mireles provides a commercial kitchen for rent to newly inspired chefs, caterers/local artisans needing high capacity commercial equipment for events, or bakers ready to launch a new line of desserts. With over 15 years’ experience in the food service, retail and manufacturing industries, she is an expert in product development having worked in R&D kitchens at companies including Nestlé (Stouffer’s, Lean Cuisine), YUM! (Pizza Hut, WingStreet), Brinker International (Chili’s) and CiCis Pizza. Through hands- on experience, she has a vast knowledge and strong understanding of launching new products, quality assurance and operations.

Klaus Mittelhauser was born in Germany in March 1943. After High-school he absolved his Apprenticeship ,and graduated from the Hotelfachschule. After working in different European Hotels, he came to the United States in 1968 and started working for Hilton Corporation. In 1974, he started with Hyatt Hotels to open six new hotels. In 1979 he moved to Dallas, Texas as an Executive Chef for the Fairmont-Hotel. In 1994, he started with LSG-SKYCHEFS, from where he retired in May 2014.

Chef Connie Mullins of Chef Connie Bakes, is a well-rounded food and pastry chef with over 20 years of experience in cooking, pastries and culinary fascination. Chef Connie attended the Bakery Pastry Program and Food & Hospitality Program at El Centro College and was inducted into the ECC Hall of Fame.

Karen Musa is a professor and program chair at Collin County Community College.

A graduate of Baruch College and Midwest Culinary Institute, Chris Parker is Development Manager at Mercer Tool Corp. He is responsible for developing new business, managing current accounts, managing sales and customer service and providing food education. He is a member of the ACF, National Restaurant Association and FENI.

Chef John J. Pladocostante is Lead Instructor at Le Cordon Bleu, Dallas. He holds a Bachelor’s degree in Culinary Arts from Paul Smith’s College, New York, and a Master’s degree of Gastronomy from Boston University. Growing up in an Italian family, John learned how to cook and bake from his grandparents at an early age. He has a passion for high quality seasonal ingredients and believes that delicious food does not have to be complicated.

ACF Certified Executive Chef and Culinary Institute of America graduate, Chef Kevin Quinn is Lead Chef Instructor at Le Cordon Bleu, Austin and is former Executive Chef at Gotham City Restaurant Group in New York, Barr Mansion in Austin and Chez Memere in Westfield, NJ.

After several years in the corporate world Chef Barbara Reese started a catering and special events service. She has catered for Dallas Chief of Police, Executive of Frito-Lay, Children’s Miracle Network and Dallas Mavericks. She holds an Associate of Applied Science from Le Cordon Bleu Culinary Arts.

CULINARY JUDGES CULINARY JUDGESFormer high school culinary instructor, Chef Tina Sparger-Buice is a member of ACF and the Texas Chefs Association, Dallas/Fort Worth. She is a graduate of East Texas State University and the Culinary Institute of America. Since retirement she has worked with Eddie Deen Catering, cooked for two Presidents and has a former student working in the White House.

With over 13 years of experience in the food industry, Jason Stewart has first-hand knowledge of every facet of the business. Currently serving as CEO of A Chef & A Gentleman, Inc., Jason offers clients a suite of services including concierge foodservice (catering), cooking classes, business development, consulting, beverage management, and the occasional life lesson. A graduate of the Culinary Institute of America New York, Jason worked alongside Certified Master Chefs (CMC’s) in the CIA, for corporate foodservice companies, Ridgeway Country Club NY, and Flik International in NY. After 4 years of honing his culinary skills, Jason returned to Houston and continues to establish himself as a rising culinary professional. His knowledge of both the operational and service sides of the industry will offer a solid management as well as customer focused service with exceptional quality.

Steve Swofford is the Director of Alumni Relations at the Culinary Institute of America.

Graduate of Le Cordon Bleu in Paris, France, Chef Sharon Van Meter is President of SVM Production, LLC. Her more than 35 years of experience includes Executive Chef of The Ritz-Carlton, International, Professor of American Cuisine at Paris’ Le Cordon Bleu and Executive Chef in the renowned kitchens of Neiman Marcus, Dallas, Texas. She is a member of the American Culinary Federation, World Master Chefs Society, Les Dames d’Escoffier International, and Euro-Toques International.

Jessie Yearwood is an instructor and registered dietitian at El Centro in Dallas where she has served for 21 years. She has an unwavering commitment in mentoring students with challenges not limited to homelessness, helplessness, and job search and career goals. Prior to coming to El Centro College, she served in Dallas ISD’s Child Nutrition Program and a culinary instructor at Skyline High School. In addition to serving on several college committees, she serves on the GDRA education committee.

Not listed: Rob Trevino

* as of 03/15/16

(817) 737-8427www.csftw.edu

CONTACT US NOWTo get your career

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In search of a successful career in the culinary community? Wondering where to begin…?

It begins, of course, with the most important ingredient—a culinary education. From a�ordable tuition to flexible classes in a hands-on environment, The Culinary School of Fort Worth provides just that. Our students find that The Culinary School of Fort Worth is a place where they receive the tools they need to succeed in their culinary careers. We purposely have small, intimate class sizes combined with a team of personable instructors because we believe these are the best ingredients for our students to thrive . Whether you want to be a chef in a fine dining establishment, the owner of your own catering company, or a private chef to a family anywhere in the world, our goal at The Culinary School of Fort Worth is to equip you for excellence in a fun and personal learning environment.

We make the world cleaner, safer and healthier.

We make the world cleaner, safer and healthier by providing cleaning and sanitation solutions for food safety, infection prevention and public health.

We serve restaurants, hotels, hospitals, supermarkets, food and beverage manufacturers and many other businesses that enhance quality of life for people around the world.

By partnering with our customers everywhere they need us, we help keep their operations clean and safe, ensure their businesses perform well and enable them to make the world better.

Visit www.ecolab.com or call 1 800 35 CLEAN

©2014 Ecolab USA Inc. All rights reserved.


MANAGEMENT JUDGES

LEAD MANAGEMENT JUDGE

Graduate of the University of Houston’s Hotel and Restaurant Management Program, Jay Goldstein is President/COO of Neighborhood Ventures Inc. and Principal of Advance Foodservice Consulting Group. He brings over 40 years hospitality industry experience as an operator, developer, executive and owner, including executive positions with El Torito, Tony Roma’s, The Silver Diner and TGI Friday’s. He is a board member of the Texas Restaurant Association Education Foundation Board of Trustees and a founder of Greater Dallas Restaurant Association’s educational series.

AVP Area Sales at ECOLAB, Tony Birsinger has been in the restaurant and hospitality industry for 30 years. He began his career at the Pasta House Co. in St. Louis as a sauté cook and progressed through the organization ending up as a General Manager in Illinois. He has been with ECOLAB for 19 years in a number of different roles helping customers succeed. He currently leads a team of 110 sales and service associates in South Texas.

Lyle Clay is the Assistant Vice President of Sales, Southwest Area for ECOLAB. He has worked for ECOLAB for 16 years and lives in Dallas, TX.

Oliver Fuller has been involved in the restaurant and hospitality industry for 16 years working in Texas and Europe. He has been with ECOLAB for the past 8 years where he has served in route, territory, distribution and business development roles. Oliver finds his highest level of enjoyment from strong partnering customer relationships by helping solve unique challenges with industry sanitation and safety innovation. He is also actively involved in the Greater Austin Restaurant Association and is excited about the bright future of Texas ProStart along with the talent and leadership it delivers into our industry.

Restaurant Operations Consultant for US Foods in Dallas, Joe Gibson has over 40 years of restaurant experience including 35 years of helping run the family owned business. He and wife, Debbi McSwain have owned and operated the String Bean Restaurant in Richardson since 1980.

Gary Johnson is employed by Frontier Enterprises, San Antonio, TX., Director of Operations, Jim’s Restaurants, Magic Time Machine Restaurants since 2000. ,New concept development and design: Marketing and Public Relations; and Company liaison to numerous boards. Texas Restaurant Association, Executive Committee of Board of Directors, Past Co-Chair Sustainability and Social Responsibility Committee, Texas Restaurant Association Education Foundation, Immediate Past Chairman TRAEF, Executive Committee of Board of Directors, San Antonio Restaurant Association Past President (2007-2008), Executive Committee Chair Education Committee

Certified MCSE technician and MIS Director at the County Line, Inc, Carter Hobbs is responsible for running the IT department for all County Line locations, handling legal and regulatory issues for the company and assisting with needed areas of the operations department.

The students and the TRA Education Foundation thank these incredibly talented professionals for lending their time and experience.

MANAGEMENT JUDGES

Matthew Mabel, Founder of Surrender, a Dallas hospitality and management consulting firm. He has 30 years hospitality industry experience as multi-unit owner/operator and corporate treasurer. He specializes in operations, organizations development, strategic planning and concept and management development.

Josh Monsisvais has been with ECOLAB for seven years and is currently the district manager covering Arlington, Waco, and San Angelo areas. Josh managed restaurants for 6 years and is ServSafe certified. He has a bachelor’s degree in Psychology.

Jeff Morrow, Director of Operations for Jim’s Restaurants (Frontier Enterprises), San Antonio. He oversees 19 restaurants’ marketing, menu design, maintenance and management. He is a member of the San Antonio Restaurant Association. Jeff’s philosophy is that life is short…eat dessert first!

Ashley Rosenfeld brings to A La Carte Foodservice Consulting Group her expertise in front of the house operations. Her devotion to the hospitality industry began when she arrived at the Culinary Institute of America in New York and earned her Associate Degree in Baking and Pastry Arts. Upon graduation, she moved to Houston, Texas to further her education with a Bachelor Degree from the Hilton College in Hotel and Restaurant Management. As an avid learner, Ashley continued her education by completing her Masters of Science in Hospitality Management, as well as her Masters of Business Administration at the University of Houston. When she is not working, Ashley is strong believer in giving back to her community. She is an active volunteer with organizations around Houston, such as Kids’ Meals, Ronald McDonald House and the Texas Children’s Hospital.

Gary Turner, founder and president of Hospitality Pro Search, has spent his entire professional career in the Restaurant and Entertainment industry. In his twenty-five–year career in hospitality, Gary has assumed the role of restaurant owner, General Manager, concept developer and multi-unit operator as well as consultant to some of the most successful restaurant brands in the industry. Gary found the perfect niche for himself. “I get to work with some of the best operators in the industry, and feel gratified that I have a hand in helping them with one of the most important essential parts of their operation – finding the best possible Manager for their company.”

Chris Tripoli has over 35 years of service in the Hospitality Industry as a designer, developer, owner and operator. He founded and is the President of A’ La Carte Foodservice Consulting Group. A’ La Carte is an international restaurant consulting group based in Houston, Texas. Chris moved to Houston from Arizona after completing Food Service Management at Phoenix College and Arizona State University. Before forming A’ La Carte Foodservice Consulting Group, Chris developed Truluck’s Steak and Stone Crab Restaurant., Chris regularly contributes to Restaurant Startup & Growth Magazine, My Table Magazine, and FCSI Foodservice Consultant and RestaurantOwner.com. He developed a curriculum entitled “So You Want to Open a Restaurant” and currently teaches at The Small Business Development Center at the University of Houston.

Nancy Ward is the owner/operator of The Marquis on Magnolia in Fort Worth, Texas. Nancy served as the Catering Director for Scampi’s Italian Cafe. She serves on many hospitality Boards: Texas Restaurant Association, Board of Directors, Executive Committee; Evaluation & Guidelines Sub-Committee, Investment & Finance Sub-Committee Tarrant County Restaurant Association, Blue Zones Project, Blue Print Advisory Committee for Restaurants, Fort Worth Food and Wine Foundation Nancy has judged the Texas ProStart Competition for many years.

* as of 03/15/16

Amanda Garcia

Austin Lingard

Bill Puett

Caleb Tamayo

Cheryl Jacobs

Courtney Goff

David House

Deborah Donovan

Don Hinds

Dotty Griffith

Gary Turner

Greg Hemphill

Heather Rupert

Jackson Yarbrough

Joel Skipper

John Ingersoll

Kaylee Maitland

Kelli Desmond

Kelly Hartmann

Larry Garcia

Lloyd Nichols

Mary Jane Sampson

Megan Splawn

Melvin Moore

Mike Savoy

Mike Schuster

Mike Via

Phil Willis

Philip Stavens

Rachel Hall

Rob McDonald

Sandra Thompson

Sarah Ivie

Steve Henige

Timothy Kelly

Vicki Sherrill

VOLUNTEERS*

Upcoming TRAEF Events

National ProStart Invitational, April 29-May 1Gaylord Texan Resort & Convention Center, Grapevine, TX

Lone Star Bash, June 26MATCH, Houston, TX

TRAEF Game On! 2016 State Golf Tournament, October 2016Top Golf: Austin, Dallas, Houston & San Antonio

Find more information visit TexasProStart.com

The TRA Education Foundation thanks everyone who played a role in making this event happen, we could not have done it without you!

SUNDAY, JUNE, 266:00PM - 9:00PM

MATCH3400 MAIN ST

HOUSTON, TEXAS

Event proceeds benef it the TRA Educat ion Foundat ion and the Texas ProStar t program.

Purchase tickets at restaurantville.com/lonestarbash

PRES ID ENT ’SC I RC L E

$2,500,000 ChallengePledges payable over a 10 year period.

$25,000 IndividualPledges of $2,500 payable over a 10 year period.

$50,000 ChapterPledges of $5,000 payable over a 10 year period.

$75,000 CorporatePledges of $7,500 payable over a 10 year period.

The Texas Restaurant Association Education Foundation President’s Circle is a tax-deductible gifting fund to ensure the sustainability of the TRAEF and the fulfillment of its mission.

Thank You to Our Current President’s Circle MembersECOLAB

Jessica DelgadoCharles Duit

Greater Dallas Restaurant AssociationJim HasslocherCarmelo MauroSteve Richmond

Sharon Van Meter

FOR MORE INFORMATIONSteph Smith, Director of [email protected] | 512.457.4183

texasprostart.com

*as of 03/15/16

with promo code

T E X A S F H

s e r v s a f e . c o m / t x f o o d h a n d l e r

A C C E P T E D E V E R Y W H E R E I N T E X A SANSI-accredited; approved by the Texas Department

of State Health Services

Texas Requires Statewide Food Handler Certification

Get Cert i f ied with ServSafe Food Handler Texas

onl ine

THANK YOU TO OUR2016 STATION SPONSORS!

InnovativeFluidSolutions,LLC

Advocate, Chef Tina Sparger-Buice

PRODUCED BY

TITLE PARTNER

CULINARY PARTNER

MAJOR PARTNERS

SUPPORTING PARTNERS

MANAGEMENT PARTNER

IN KIND PARTNERS AceMart, The Coca-Cola Company, George’s Restaurant, Popeyes, Raising Canes, Schlotzsky’s,

Schmaltz Sandwich Shoppe, Shorty’s Pizza Shack, Whataburger, Tyson, Undle Dan’s BBQ

TEXAS PROSTART


2016 Texas ProStart State Final Invitational · 2017-07-06 · 10 2016 Texas ProStart State...

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