REGIONAL WORKSHOPS 2017

IF YOU NEED TO CANCEL OR CHANGE A REGISTRATION DUE TO IRMA–JUST LET US KNOW!

 

The FRLAEF is offering six Regional Workshops this fall. ProStart teachers may bring up to five students to each event. There is no fee to attend a Regional Workshop. Lunch will be provided for all attendees at each event. Chef coats will be given to all participating ProStart students at each event. Travel to and from events is on your own.

If Regional Workshops reach maximum capacity prior to the deadline, all subsequent schools will be placed on the waiting list. Most events begin at 8:30 am and conclude no later than 2:00 pm.

Please do not use this form to register for more than one event. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.

Scroll down for information and online registration for all 2017 FRLAEF Regional Workshops.



FRIDAY, OCTOBER 6, 2017

KEISER UNIVERSITY, TALLAHASSEE CAMPUS

The event will begin at 8:30 am and conclude by 2:00 pm. There is no fee to attend this event. Lunch will be provided and all Keiser high res logoattending students will receive a complimentary chef jacket.

Students will rotate through French Cuisine sessions: The focus of the Lab will be to use a variety of basic techniques and skills including but not limited to knife skills, cooking and baking methods in order to produce a variety of traditional French Dishes and desserts. Du Barry Soup, Chicken Provencal, Croque Madam, Quiche, Salade ala Normandy, Salade d’ en Crevettes, Pomme Dauphinouse, Paris Brest, Cherries Jubilee “Style” over Pan d’epices.

Each ProStart school may bring up to 5 ProStart students to the event. (If more space becomes available we will let you know.)

REGISTRATION DEADLINE: September 22, 2017

Please do not register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.

CLICK HERE TO REGISTER and for more information.



FRIDAY, OCTOBER 6, 2017

KEISER UNIVERSITY, SARASOTA CAMPUS

Keiser high res logoThe event will begin at 8:30 am and conclude by 2:00 pm. There is no fee to attend this event. Lunch will be provided and all attending students will receive a complimentary chef jacket.

Students will rotate through French Cuisine sessions: The focus of the Lab will be to use a variety of basic techniques and skills including but not limited to knife skills, cooking and baking methods in order to produce a variety of traditional French Dishes and desserts. Du Barry Soup, Chicken Provencal, Croque Madam, Quiche, Salade ala Normandy, Salade d’ en Crevettes, Pomme Dauphinouse, Paris Brest, Cherries Jubilee “Style” over Pan d’epices.

Each ProStart school may bring up to 5 ProStart students to the event. (If more space becomes available we will let you know.)

REGISTRATION DEADLINE: September 22, 2017

Please do not register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.

CLICK HERE TO REGISTER and for more information.



FRIDAY, OCTOBER 20, 2017

KEISER UNIVERSITY, MELBOURNE CAMPUS

The event will begin at 8:30 am and conclude by 2:00 pm. There is no fee to attend this event. Lunch will be provided and all Keiser high res logoattending students will receive a complimentary chef jacket.

Students will rotate through French Cuisine sessions: The focus of the Lab will be to use a variety of basic techniques and skills including but not limited to knife skills, cooking and baking methods in order to produce a variety of traditional French Dishes and desserts. Du Barry Soup, Chicken Provencal, Croque Madam, Quiche, Salade ala Normandy, Salade d’ en Crevettes, Pomme Dauphinouse, Paris Brest, Cherries Jubilee “Style” over Pan d’epices.

Each ProStart school may bring up to 5 ProStart students to the event. (If more space becomes available we will let you know.)

REGISTRATION DEADLINE: October 6, 2017

Please do not register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.

CLICK HERE TO REGISTER and for more information.



FRIDAY, OCTOBER 27, 2017

TARPON SPRINGS HIGH SCHOOL

JWULogoJohnson & Wales University will be conducting the workshop. The event will begin at 8:30 am and conclude by 2:00 pm. Lunch will be provided along with chef jackets for each attending student. There is no fee to attend this event.

Students will rotate through these hands-on sessions:

1. Plate Presentation & Food Styling
2. Mystery Basket Competition
3. Baking & Pastry
4. Molecular Gastronomy

Each ProStart school may bring up to 5 ProStart students to the event. (If more space becomes available we will let you know.)

Registration deadline: September 23, 2016

Please do not register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.

CLICK HERE TO REGISTER and for more information.



FRIDAY, NOVEMBER 3, 2017

JOHNSON & WALES UNIVERSITY, MIAMI

JWULogoThe event will begin at 8:30 am and conclude by 2:00 pm. Lunch will be provided. All participating students will receive a complimentary chef jacket. There is no fee to attend this event.

Students will rotate through these hands-on sessions:

1. Plate Presentation & Food Styling
2. Mystery Basket Competition
3. Baking & Pastry
4. Molecular Gastronomy

Each ProStart school may bring up to 10 ProStart students to this event only. (If more space becomes available we will let you know.)

REGISTRATION DEADLINE: October 20, 2017

Please do not use this form to register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.

CLICK HERE TO REGISTER and for more information.


FRIDAY, DECEMBER 8, 2017

EASTSIDE HIGH SCHOOL, GAINESVILLE

JWULogoJohnson & Wales University will be conducting the workshop. The event will begin at 8:30 am and conclude by 2:00 pm. Lunch will be provided along with chef jackets for each attending student. There is no fee to attend this event.

Students will rotate through these hands-on sessions:

1. Plate Presentation & Food Styling
2. Mystery Basket Competition
3. Baking & Pastry
4. Molecular Gastronomy

Each ProStart school may bring up to 5 ProStart students to the event. (If more space becomes available we will let you know.)

Registration deadline: November 17, 2017

Please do not register for more than one Regional Workshop. We only have space for first-time attendees at each event, so register for the event you are most interested in attending. If you are interested in another event, let us know and we will send you the link for the Waiting List.

CLICK HERE TO REGISTER and for more information.