ProStart students learn in the Big Apple and the Big Easy

Vacherie - The month of February and early March has been a hands-on learning experience for the ProStart students. Throughout February, students planned their trip to New York to visit a culinary school and met with Chef Tony Reymundo of Oak Valley Plantation Restaurant to plan their gourmet meal for the Louisiana Seafood ProStart Student Invitational in early March. Read the full story by The Vacherie Enterprise below.

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