The Southeast Produce Council is proud to announce its newest scholarship program – SEPC Fresh Chefs. This innovative program is open to full time college or secondary education student pursuing a degree in culinary arts or restaurant management.
Each recipient of the SEPC Fresh Chefs Scholarship will receive one of three $1,500 scholarships towards 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 event, September 22nd – 24th, 2022. The SEPC will cover hotel and travel expenses to the event and also provide an SEPC Fresh Chefs jacket for each recipient. At Southern Innovations, the scholarship recipients will have the opportunity to network with hundreds of produce industry grower/shipper members as well as the nation’s leading retailers and foodservice distributors.
"Many produce professionals begin their career in the culinary segment of our industry, and we felt that this scholarship offering was a complementary addition to our portfolio of other successful programs," says Stanley Trout.
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 April 15th until May 31st, 2022. Members of the SEPC Foodservice Committee will oversee the selection process and announce the recipients in June.
SEPC has partnered with CAFÉ (Center for the Advancement of Foodservice Education) to aide in 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.
“Many produce professionals begin their career in the culinary segment of our industry, and we felt this scholarship offering was a complementary addition to our portfolio of other successful programs. It also reinforces our mission to increase the consumption of fruits and vegetables to support 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.
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