FRLA culinary competition among high schoolers draws about 330 students to Orlando event

Future chefs and hospitality professionals from about 40 Florida high schools took part in a culinary competition that ended with more than $2.1 million in scholarships being awarded.

More than 330 students took part in the Florida Restaurant and Lodging Association (FRLA) Educational Foundation ProStart Culinary Team Competition in Orlando last weekend. The winners not only snagged scholarship help, they also advance to the National ProStart Invitational in Washington, D.C., in April.

“For more than 25 years, this competition has taken students beyond the classroom and into the real-world process of creating a restaurant concept from start to finish,” said Laura Rumer, Director of the FRLA Educational Foundation.

“From market research and branding to financials, menu development, and marketing strategy, these teams demonstrate the kind of creativity, discipline, and professionalism our industry depends on. Each year, we are inspired by the depth of talent and the educators who help guide these students toward meaningful careers in hospitality.”

The scholarships awarded to students were provided by the Culinary Institute of America, Culinary Institute of Virginia, Florida International University, Keiser University, Nicholls State University and the University of Central Florida Rosen College of Hospitality.

Carol Dover, President and CEO of FRLA, said while the competition and scholarship awards are important to the students, the event also provides benefits for Florida.

“These competitions are more than an event, they are an investment in the future of Florida’s hospitality industry. By connecting students with real-world business challenges and industry mentors, we are building the next generation of culinary innovators, restaurant operators, and hospitality leaders,” Dover said.

Schools earned awards for placing in the top five across five different categories. The first place award winners include:

— Overall winners: Strawberry Crest High School in Dover, instructor Paul Bonanno.

— Keiser University Culinary Competition: Strawberry Crest High School, including students Riley Clark, Brinley Miranda, Ethan Weisenritter, Jessie Andrew and Samantha Chung, with instructor Paul Bonanno.

— University of Central Florida College of Hospitality Management Competition: Strawberry Crest High School, including students Toby Highsmith, Macey Riley, Dayana Hernandez, Abigail Emin and Pooja Gopinathrao, with instructor Paul Bonanno.

— Universal Orlando Edible Centerpiece Competition: Denisse Sarria Tuero from St. Lucie West Centennial High School in Port St. Lucie, with instructor Christina Gedke-Balaschak.

— Waiters Relay Competition: George Jenkins High School in Lakeland, including students Reese Yungbluth, Jaidyn Lewis and Colin Hanger, with instructor Sherry Scott.