ARTICLE
The highly anticipated culinary event of the year, Odyssey de Culinaire, is back for its 20th anniversary, set to take place at 6 p.m. on July 11 at the River Spirit Casino Resort in Tulsa and on July 20 at the Skirvin Hilton Hotel in Oklahoma City. This extraordinary benefit dinner supports the Oklahoma ProStart® Program, a workforce development program developed by the National Restaurant Association Educational Foundation. The Oklahoma ProStart Program includes over 1,100 students across 22 schools and career technology centers throughout the state. The theme for the 20th anniversary is “Best of the Best,” where Oklahoma ProStart students and their mentor chefs will present attendees with a five-course dinner, accompanied by a wine selection provided by Republic National Distributing Company. “This is the premier food event in the state,” said Chef Robert Black, former Odyssey de Culinaire Assistant Lead Chef. “There is no other event that can match what this event is. If you are a foodie, love supporting students, or even just love eating, then this is your event and it is the best of the best.” Every mentor chef, previously having volunteered at Odyssey de Culinaire, is excited to be reuniting once again. Co-creator of Odyssey de Culinaire, Chef Kurt Fleischresser, will be returning as a mentor chef to commemorate the 20th anniversary and support Oklahoma ProStart students. When asked about the evolution of the 20-year event, Fleischfresser highlighted two enduring aspects of Odyssey's inception. He emphasized that Odyssey de Culinaire continues to provide valuable exposure for students while simultaneously raising funds for the ProStart program, which aims to bolster Oklahoma's hospitality workforce. Join us on Tuesday, July 11, in Tulsa with chefs Bill Leib, Francis Tuttle Technology Center; Sam Bracken, Spark Hospitality; Sarah Leavell, BOK Center; Ben Alexander, McNellie’s Group; Tuck Curren, Biga; Joel Bein, The Meat & Cheese Show; and Miranda Kaiser; ProStart Mentor, and enjoy a fabulous dining experience at the River Spirit Casino Resort. Then embark on another culinary adventure on Thursday, July 7, in Oklahoma City, with chefs Mark Vannasdall, Traditions Hospitality Group; Chris Barton, Skirvin Hilton Hotel; Alain Buthion, LaBaguette Bistro; Kurt Fleishfresser, Western Concepts; and Robert Black, Twisted Tree Baking Co., and SpringBoard, as they create amazing dishes for attendees at the final Odyssey event of the year. This year our student participants come from seven ProStart programs across Oklahoma. The student chefs this year are: Ethan Gayton, Tulsa Technology Center; Park Gaines, Tulsa Technology Center; Brody Ritter, Indian Capital Technology Center; Ryan Taylor, Indian Capital Technology Center; Anne-Marie Reed, Northeast Tech-Pryor; Mark Selliman, Edmond North High School; Erick Jones, Metro Technology Center; Tarhae Taylor, Star Spencer High School; Elisabeth Clements, Great Plains Technology Center; and Esteban Martinez, Metro Technology Center. These students will collaborate with their mentor chef to gain culinary experience and create dazzling courses. “It’s a treat to have returning chefs for the 20th anniversary,” said Roberta Helsley, ORA Director of Workforce Development and Education. “This is an invaluable experience for Oklahoma ProStart students, and it’s great exposure for the guests to witness and be a part of the beginning of so many young culinary careers.” This annual event is presented by the Oklahoma Restaurant Association, the Oklahoma Hospitality Foundation, and Oklahoma ProStart. A champagne reception will begin both evenings at 6 p.m. Dinner will follow at 7 p.m. The event is open to the public and seats are $175 per event. Those wishing to attend may register online at okrestaurants.com or by calling 405-942-8181. It’s an opportunity to experience an energetic evening and make an impact on the culinary workforce in Oklahoma. About Oklahoma ProStart ProStart is a school-to-career program created by the National Restaurant Association Educational Foundation. It is designed to introduce high school juniors and seniors to careers in the food service industry. Over 1,100 students are enrolled in ProStart programs across the state in 22 high schools or technology centers. Through classroom activities, internships, and exams, students work with local chefs, gain valuable experiences and earn certification. About the Oklahoma Restaurant Association Founded in 1933, the Oklahoma Restaurant Association is the trade association of restaurants and food service 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 food service management develop and strengthen business; and develops the membership to do together for the industry what cannot be done individually.
The highly anticipated culinary event of the year, Odyssey de Culinaire, is back for its 20th anniversary, set to take place at 6 p.m. on July 11 at the River Spirit Casino Resort in Tulsa and on July 20 at the Skirvin Hilton Hotel in Oklahoma City.
This extraordinary benefit dinner supports the Oklahoma ProStart® Program, a workforce development program developed by the National Restaurant Association Educational Foundation. The Oklahoma ProStart Program includes over 1,100 students across 22 schools and career technology centers throughout the state.
The theme for the 20th anniversary is “Best of the Best,” where Oklahoma ProStart students and their mentor chefs will present attendees with a five-course dinner, accompanied by a wine selection provided by Republic National Distributing Company.
“This is the premier food event in the state,” said Chef Robert Black, former Odyssey de Culinaire Assistant Lead Chef. “There is no other event that can match what this event is. If you are a foodie, love supporting students, or even just love eating, then this is your event and it is the best of the best.”
Every mentor chef, previously having volunteered at Odyssey de Culinaire, is excited to be reuniting once again.
Co-creator of Odyssey de Culinaire, Chef Kurt Fleischresser, will be returning as a mentor chef to commemorate the 20th anniversary and support Oklahoma ProStart students.
When asked about the evolution of the 20-year event, Fleischfresser highlighted two enduring aspects of Odyssey's inception. He emphasized that Odyssey de Culinaire continues to provide valuable exposure for students while simultaneously raising funds for the ProStart program, which aims to bolster Oklahoma's hospitality workforce.
Join us on Tuesday, July 11, in Tulsa with chefs Bill Leib, Francis Tuttle Technology Center; Sam Bracken, Spark Hospitality; Sarah Leavell, BOK Center; Ben Alexander, McNellie’s Group; Tuck Curren, Biga; Joel Bein, The Meat & Cheese Show; and Miranda Kaiser; ProStart Mentor, and enjoy a fabulous dining experience at the River Spirit Casino Resort.
Then embark on another culinary adventure on Thursday, July 7, in Oklahoma City, with chefs Mark Vannasdall, Traditions Hospitality Group; Chris Barton, Skirvin Hilton Hotel; Alain Buthion, LaBaguette Bistro; Kurt Fleishfresser, Western Concepts; and Robert Black, Twisted Tree Baking Co., and SpringBoard, as they create amazing dishes for attendees at the final Odyssey event of the year.
This year our student participants come from seven ProStart programs across Oklahoma. The student chefs this year are: Ethan Gayton, Tulsa Technology Center; Park Gaines, Tulsa Technology Center; Brody Ritter, Indian Capital Technology Center; Ryan Taylor, Indian Capital Technology Center; Anne-Marie Reed, Northeast Tech-Pryor; Mark Selliman, Edmond North High School; Erick Jones, Metro Technology Center; Tarhae Taylor, Star Spencer High School; Elisabeth Clements, Great Plains Technology Center; and Esteban Martinez, Metro Technology Center. These students will collaborate with their mentor chef to gain culinary experience and create dazzling courses.
“It’s a treat to have returning chefs for the 20th anniversary,” said Roberta Helsley, ORA Director of Workforce Development and Education. “This is an invaluable experience for Oklahoma ProStart students, and it’s great exposure for the guests to witness and be a part of the beginning of so many young culinary careers.”
This annual event is presented by the Oklahoma Restaurant Association, the Oklahoma Hospitality Foundation, and Oklahoma ProStart. A champagne reception will begin both evenings at 6 p.m. Dinner will follow at 7 p.m. The event is open to the public and seats are $175 per event.
Those wishing to attend may register online at okrestaurants.com or by calling 405-942-8181. It’s an opportunity to experience an energetic evening and make an impact on the culinary workforce in Oklahoma.
About Oklahoma ProStart
ProStart is a school-to-career program created by the National Restaurant Association Educational Foundation. It is designed to introduce high school juniors and seniors to careers in the food service industry. Over 1,100 students are enrolled in ProStart programs across the state in 22 high schools or technology centers. Through classroom activities, internships, and exams, students work with local chefs, gain valuable experiences and earn certification.
About the Oklahoma Restaurant Association
Founded in 1933, the Oklahoma Restaurant Association is the trade association of restaurants and food service 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 food service management develop and strengthen business; and develops the membership to do together for the industry what cannot be done individually.