OKLAHOMA – Once the fast-paced night of preparing delicacies alongside noted Oklahoma chefs ended, Chris Kendall, a student at Tulsa Tech Owasso, was finally able to fully soak in the experience.

“This was one of the best nights of my life,” Kendall said. “I never believed we could accomplish this. And we had the opportunity to work with so many amazing chefs. I am excited to see what’s next for me.”

What’s next – that’s what the Oklahoma Hospitality Foundation’s ProStart program is all about. And the foundation’s Odyssey de Culinaire, two nights of fine-dining events, in Tulsa and Oklahoma City, provides students from across the state the opportunity to work with mentor chefs and to enjoy a peek inside an industry drawing their attention.

“Odyssey is absolutely one of my favorite summer events to attend,” said Brenda Pollak, a culinary arts instructor at Pioneer Technology Center. “My students are always so impressed with their mentor chefs, chefs they end up meeting throughout the day of Odyssey and seeing chefs they have met throughout their time in our ProStart program.

“It is not every day, especially in our small part of the world, that my students get to experience a dinner of this scale, let alone be a major component in it. It is so special to see the students' eyes light up at the end of the night seeing how their planning, preparations, and hard work paid off.”

This year’s Odyssey experience opened in Tulsa’s River Spirit Casino Hotel on July 9. The following week, July 18, at the Skirvin Hilton Hotel, the showcase event moved to Oklahoma City. Attendees were treated to a five-course meal, with each course paired with fine wines presented by Republic National Distributing Company.

Some of the state’s finest chefs embrace the opportunity to serve as mentors for discerning students who may one day fill key positions in the industry.

In Tulsa, the chef lineup featured Joel Bein (The Meat & Cheese Show), Jeremy Johnson (Food Bank of Northeastern Oklahoma), Stephen Lindstrom (Smoke Woodfire Grill) Austin Plumlee, (Tavern, Bull in the Alley) and Alex Pierce (Southern Hills Country Club).

In Oklahoma City, chefs Chris Barton (Skirvin Hilton Hotel), Jeff Chanchaleune (Ma Der Lao Kitchen), Kevin Lee (Birdie’s by Kevin Lee), Brianna Shear (84 Hospitality), Meghan Synco, (Hal Smith Restaurants) and Zak Walters (Sedalia’s) took center stage along with the students.

The chefs are paired in their course preparation with high school students who are currently active in ProStart® culinary arts programs in Oklahoma. Funds raised from the event provide the Oklahoma Hospitality Foundation, resources to students, teachers and schools who are involved in culinary educational programs. This support includes teacher training and development, materials and resources for student recruitment, assistance with job placement for internships, graduate employment and industry-driven events for hospitality students.

“This is the fourth year my school has had an opportunity to participate in the Odyssey de Culinaire,” said Chef Chaya Pennington of Metro Tech. “The experience this event creates is invaluable to reinforcing techniques and expectations of industry standards, giving students a chance to work in real time with esteemed chefs.”

A chance to work and learn. And more.

“I had such an amazing experience working with my chef, Joel Bein,” said Nikki Longoria, a student at Pioneer Tech. “I want to start my own catering business and having this opportunity with Oklahoma ProStart and Odyssey has given me the courage to work hard and continue learning. I have enjoyed this event and grateful for the chance it’s given me.”

Odyssey de Culinaire is an annual celebration organized by the Oklahoma Restaurant Association, dedicated to fostering culinary education and growth within the community. The event is held in partnership with Executive Chef Partners Ben E. Keith Co., Republic National Distributing Co., River Spirit Casino Resort, and Skirvin Hilton Hotel, as well as 110 Events, Ecolab, Encore, Funnel Design Group, Legacy Entertainment Group, Oklahoma Natural Gas, Bryan Close, Capital Distributing, Easy Ice, GoFresh, McGregor Insurance Group, Superior Linen Service and Twisted Tree Baking Company.

For more information or to support the Oklahoma Hospitality Foundation, please visit www.okrestaurants.com.

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Founded in 1933, the Oklahoma Restaurant Association is the trade association of restaurants and foodservice operations, the state's largest private industry employer. Representing more than 4,000 restaurants and members, the ORA actively monitors legislation and regulatory agencies; helps foodservice management develop and strengthen business; and develops the membership to do together for the industry what cannot be done individually.

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The Oklahoma Hospitality Foundation (OHF) is a charitable organization benefiting the restaurant, lodging, and tourism industries in Oklahoma. As the philanthropic arm of the Oklahoma Restaurant Association, the Foundation enhances the industry’s service to the public through education, community engagement, and promotion of career opportunities. The OHF is organized exclusively for charitable, religious, educational, and scientific purposes, and shall be operated exclusively for the purpose of increasing philanthropy in the state of Oklahoma. 

​​Chef Ricky George of Osteria, Bar Cicchetti and El Coyote Bar & Cantina took first place in the annual Culinary Cook-Off at the ORA Expo on August 18, 2022.
 
George had 60 minutes to prepare a dish using five proteins from a mystery spread of ingredients provided by Hal Smith Restaurant Group. The five proteins required to be used in the final round dishes were bison tenderloin, beef tenderloin, wagyu beef, rib-eye steak and shrimp. His final presentation earned him a $2,000 cash prize, the Grand Champion trophy and gift certificates. He was assisted by Gunner Putman, a Culinary Arts student at OSUIT in Okmulgee.