The Southeast Produce Council is excited to open the application window for its newest scholarship program, SEPC Fresh Chefs. The 2nd annual opportunity for this program is open to full-time college or secondary education students pursuing a degree in culinary arts or restaurant management.
Each scholarship recipient receives one of three $1,500 scholarships toward their educational goals for the upcoming year. In addition to the scholarship funds, each recipient will also be invited to attend the SEPC’s Southern Innovations conference, September 14th – 16th, 2023, in Charlotte, North Carolina. The SEPC will cover hotel and travel expenses to the event and also provide a SEPC Fresh Chefs jacket for each recipient. At Southern Innovations, the recipients will have the opportunity to network with hundreds of produce industry grower/shipper members as well as retailers and foodservice distributors.
Left to right: Stanley Trout, Tim Graas.
Student applicants will submit a video (two minutes maximum) introducing themselves and explaining the importance of using fresh produce in menus. Students will submit their videos to a link that SEPC provides. Applications will be accepted until May 12th, 2023. Members of the SEPC Foodservice Committee will oversee the selection process and announce the recipients in June.
“After last year’s successful implementation of this program into SEPC’s portfolio, we cannot wait to offer this scholarship opportunity again to other produce professionals beginning their careers in the culinary segment of our industry. We’re also eager to reinforce our mission to increase the consumption of fruits and vegetables by supporting young chefs as they become champions in their field striving to promote fresh produce,” says Stanley Trout, SEPC board member and foodservice committee chairman, IPC.
SEPC has partnered with CAFÉ (Center for the Advancement of Foodservice Education) to aid in the distribution of the program to their member schools. Founded in 2002, CAFE specializes in providing needed resources to educators so that they may more successfully train students for vibrant, fulfilling careers in the ever-evolving foodservice industry.
“We are proud to sponsor the SEPC Fresh Chefs scholarship for another year. For us to fully cultivate the future of produce, we have to include all sectors of the industry, including providing more exposure for the culinary segment. There’s no better way to promote the consumption of fruits and vegetables than by supporting those who are professionally trained to do so,” says Tim Graas, SEPC chairman of the board.
For more information:
Anna Burch
Southeast Produce Council Inc.
Tel.: +1 (877) 720-SPEC
[email protected]
https://seproducecouncil.com/education/