ORA Announces Scholarship Deadline

The Oklahoma Restaurant Association is pleased to announce that the scholarship application is now online for people who are enrolled in or currently enrolling in one of the following college hospitality industry programs: Hospitality Management, Hotel and Restaurant Management, and Culinary Arts Education in the state of Oklahoma. The scholarship is to be used toward the pursuit of undergraduate, master's degree or continuing education at a post-secondary accredited institution. Certified ProStart® and LMP students may qualify if they are enrolled or will be enrolling in a post-secondary program. Scholarships are awarded on a competitive basis to qualified applicants.

The application has been streamlined in order to save you time and to help you meet the application deadline. All applications must be postmarked no later than 5:00 p.m. on Friday, February 3, 2012. Incomplete or late applications will not be considered.

This is a time of great opportunity for men and women to enter our industry. We welcome you and wish you well as you continue your preparation for what can be a rewarding career! On behalf of the entire ORA, we wish you success in your academic and career goals.

More from the ORA Show!

Video shot by Kathy Oden-Hall from our public relations and communication company.  The video is of Chef Jeff Howard and Dale Tanner, explaining the Oswalt Cooking Challenge more in depth.  This was filmed on the first day, after barely more than a few rounds.  This show ended up being great exposure and experience for our students.

Platt Booth at ORA Show

Platt College staff works the booth at the Oklahoma Restaurant Association Show in Oklahoma City on Thursday, September 1. from left to right are Lyndsey Reyes, Layne Cox, Jodi Overman, Sarah Robison and Chef Patrick Morris. This annual Fall event is the largest trade show in the state of Oklahoma and the most important event for food service and hospitality industry professionals. The show features hundreds of exhibitor booths, an opening night party, culinary demonstrations and over 8,000 industry attendees.

Oklahoma City Chef David Henry Wins Cook-Off

Executive Chef David Henry of The Lobby Bar and The Tasting Room in Oklahoma City took first place in the 2011 Oswalt Culinary Cook-Off at the Oklahoma Restaurant Convention & Expo on September 1, 2011.

Henry had 60 minutes to prepare a meal using items from a mystery basket, including veal rack, shredded phyllo dough, blueberries, mango, chorizo, green lipped mussels, chevre, and tamarind. His final presentation earned him a $3,000 cash prize, a trophy, and gift certificates. He was assisted by Kevin Truong (Pictured Above on right with Haco Barfield on the left), a Culinary Arts student at The Culinary Institute at Platt College, who earned a $500 cash prize, a medal, and gift certificates. Henry and Truong also won a trip to the National Restaurant Association’s Restaurant Show in Chicago next May.

Henry competed against 11 other Oklahoma chefs in the 9th annual Oswalt Culinary Cook-Off, an Iron Chef-style competition in which the most talented chefs in the state race the clock to create dazzling dishes using a mystery basket of ingredients. The competitors participated in various heats until the contest was narrowed down to the last two chefs. Henry competed against Chef Tyler Whitson of Tulsa’s The Local Table. Whitson’s second place spot earned him $1,500, a trophy and gift certificates. Chef Jonathan Groth of the Culinary Institute at Platt College in Oklahoma City placed third and took home a cash prize of $750, a trophy, and gift certificates.

“I am always amazed at the amount of talent we have in Oklahoma,” said Zena Dater, founder of the Oswalt Culinary Cook-off. “Year after year, the chefs continue to execute incredible skills and showmanship.”

In addition to Henry, Whitson, and Groth, participating chefs included Jonas Favela, Ranch Steakhouse, Oklahoma City; Ladan Raissi, NCED Marriott, Norman; Sarah Leavell, The Canebrake, Wagoner; Cameron Werry, The Chalkboard, Tulsa; Heather Payne, Deep Fork Restaurant, Oklahoma City; Dion Hughes, Renaissance Hotel, Oklahoma City; Tony Fialho, Oak Tree Country Club, Edmond; Chad Willis, Saturn Grill, Oklahoma City; and Tiffany Poe, Foundations Restaurant, Tulsa.

Judges consisted of a panel of five industry professionals, including former White House Chef John Bennett; renowned Chef Kurt Fleischfresser of The Coach House; food editors Carol Smaglinski of the Oklahoma Gazette and David Cathey of the Oklahoman; and Executive Chef/Partner for A Good Egg Dining Group, Robert Black.

During the 2-day competition, chefs had the help of an assigned culinary student from The Culinary Institute at Platt College, Oklahoma City. In addition to how well they utilized their assistant during the competition, participants were judged on plate presentation, creativity, product taste, and sanitation practices.

The Oswalt Culinary Cook-Off was made possible by Oswalt Restaurant Supply; Made in Oklahoma; Oklahoma Beef Council; Kelley Brokerage; Premium Brands; Auto-Chlor Systems; Ben E. Keith Foods; Carlisle Food Service Products; Freedman Food Services; Glazer's Oklahoma; GoFresh Produce; Meritech, Inc.; Premium Beers of Oklahoma; Super Cao Nguyen; Superior Linens; Thomas Brothers Produce; Traditions Spirits/Autographs; and U.S. Foodservice.

Chef Jonathan Groth Competes in Oswalt Culinary Cook-Off

Platt College Chef-Instructor Jonathan Groth competes in the Oswalt Culinary Cook-Off. Chef Groth took 3rd place.

Platt at ORA

Platt College instructors take a break from the action at the Oklahoma Restaurant Association Show. From left to right below are Jeff Howard, Director of Culinary Arts at Platt Tulsa, Chef Jonathan Groth, Chef-Instructor at Platt North, Dale Tanner, Program Manager at Platt North and Tiffany Poe, Chef-Instructor at Platt Tulsa.

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Odyssey de Culinaire - Register Now

Odyssey de Culinaire is a fundraising and awareness dinner to benefit the Hospitality Career Initiative of the Oklahoma Hospitality Foundation. The event, which is open to the public, features 2 elegant evenings of dining - one in Oklahoma City and one in Tulsa. These benefit dinners have a unique spin that creates collaboration among chefs from Oklahoma City and Tulsa. Each group treats the other city to an incredible six-course meal. The chefs are assisted in their meal preparation by high school students who are currently active in ProStart schools in Oklahoma. Funds raised from the event are used to provide support to students, teachers and schools who are part of the Hospitality Career Initiative, including teacher training and development, materials and resources for student recruitment, assistance with job placement for internships, and graduate employment and industry-driven events for hospitality students.

August 4, 2011
Will Rogers Theater, Oklahoma City
Wine Reception: 6pm • Dinner: 7pm
Tickets: $125/person or $200/person for both evenings
Table of 8, Voyage Rate: $875

August 11, 2011
Doubletree Hotel at Warren Place, Tulsa
Wine Reception: 6pm • Dinner: 7pm
Tickets: $125/person or $200/person for both evenings
Table of 8, Voyage Rate: $875