OKLAHOMA CITY — Odyssey de Culinaire is ready to set sail at 6 p.m. July 7 at the Skirvin Hilton Hotel in Oklahoma City and July 19 at the River Spirit Casino Resort in Tulsa.
This ever-popular event is back for its 19-year celebration! Odyssey de Culinaire is a fundraising and awareness dinner to benefit the Oklahoma ProStart® Program, which is a school-to-career program developed by the National Restaurant Association Educational Foundation. The Oklahoma ProStart Program includes over 900 students across 20 schools and career technology centers throughout the state.
“Odyssey de Culinaire is my favorite event to be a part of each year,” said Chef Ben Alexander, Vice President of Culinary Operations with the McNellie’s Group. “It’s fun watching the young chefs interact with us “seasoned” chefs. Our knowledge is useless unless we teach someone else what we have gained through our successes and our failures.”
The theme for 2022 is “Chef’s Playlist,” presenting attendees a five-course culinary experience, each course inspired by the chef’s song of choice, accompanied by a wine selection provided by Republic National Distributing Company.
On Thursday, July 7, Oklahoma City chefs Gaetan Croisier, Skirvin Hilton Hotel; Kevin Lee, Birdies; Jeff Chanchaleune, Ma Der Lao Kitchen; Jonathan Krell, Patrono; Zach Hutton, Scratch Kitchen and Cocktails – Paseo, will create amazing dishes for attendees at the Skirvin Hilton Hotel.
Then, on Tuesday, July 19, Tulsa chefs Audrey Long, McNellie’s Group; Devin Levine, BOK Center; Ben Alexander, McNellie’s Group; Jonathan Moosmiller, Shangri La Resort; and Joel Bein, The Meat & Cheese Show will prepare a fabulous dining experience for attendees at the River Spirit Casino Resort.
This year our student participants come from seven ProStart programs across Oklahoma. The student chefs this year are: Maddie Hood, Great Plains Technology Center; Emily Martin, Meridian Technology Center; Makyah Martin, Metro Technology Center; Josephine Park, Tulsa Technology Center; Sylvana Pittman, Tulsa Technology Center; Brody Ritter, Indian Capital Technology Center; Diego Rojas, Metro Technology Center; Breylon Swope, Indian Capital Technology Center; James Tomek, Pioneer Technology Center; and Kade Woods, Francis Tuttle Technology Center. These students will collaborate with their mentor chef to gain culinary experience and create dazzling courses.
“Odyssey de Culinaire is an experience like none other,” said Roberta Helsley, ORA Manager of Education and ProStart coordinator. “Our guests not only receive a one-of-a-kind culinary experience prepared by Oklahoma ProStart students, but they are supporting the future of the Oklahoma Hospitality industry by showing up and believing in these students.”
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 $145 per event, and there is a full table discount for those who purchase seven seats and receive a complimentary eighth seat.
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 culinary education 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 foodservice industry. Over 900 students are enrolled in ProStart programs across the state in 20 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 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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