The Millen, Ga.-based Southeast Produce Council has unveiled its newest scholarship program – SEPC Fresh Chefs.
The program is now open to any full-time college or secondary education student pursuing a degree in culinary arts or restaurant management, according to a news release.
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, Sept. 22-24, according to the release.
The SEPC will cover hotel and travel expenses to the event and will 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.
Student applicants will submit a video (2 minutes max) introducing themselves and explaining the importance of using fresh produce in menus. Students will submit their video to a link that SEPC provides. Applications will be accepted from April 15 until May 31, according to the release.
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 that this scholarship offering was a complementary addition to our portfolio of other successful programs,” Stanley Trout, SEPC board member and foodservice committee chairman of the Idaho Potato Commission, said in the release. “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.”
For more information on SEPC Fresh Chefs or other SEPC educational programs and scholarships, visit https://seproducecouncil.com/education/.
