MILLEN, GA - Get your video camera ready! Southeast Produce Council (SEPC) has announced applications are now open for its newest scholarship: SEPC Fresh Chefs.
“We are proud to sponsor the SEPC Fresh Chefs scholarship for another year. For us to fully cultivate the future of produce, we knew we had to include all sectors of the industry, including providing more exposure for the culinary segment,” said Tim Graas, SEPC Chairman of the Board. “There’s no better way to promote the consumption of fruits and vegetables than by supporting those who are professionally trained to do so.”
The second annual Fresh Chefs Scholarship program is open to any full-time college or secondary education student pursuing a degree in culinary arts or restaurant management. Applicants must submit a two-minute maximum video introducing themselves and highlighting the importance of using fresh produce in menus.
Applications will be accepted from now through May 12, 2023, and members of the SEPC Foodservice Committee will oversee the selection process and announce the recipients in June.
Each recipient of the SEPC Fresh Chefs Scholarship will receive one of three $1,500 scholarships toward their educational goals for the upcoming year, a press release explained, in addition to being invited to attend the Southern Innovations conference in Charlotte, North Carolina, this September.
During the event, scholarship recipients will have the opportunity to network with hundreds of produce industry members as well as the nation’s leading retailers and foodservice distributors. SEPC will cover hotel and travel expenses to the event and will also provide an SEPC Fresh Chefs jacket for each recipient.
“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 career in the culinary segment of our industry,” noted Stanley Trout, SEPC Board Member and Foodservice Committee Chairman, Idaho Potato Commission. “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.”
SEPC has partnered with Center for the Advancement of Foodservice Education to aid in the distribution of the program to its member schools. For more information on the program, click here.
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