The Southeast Produce Council has opened the application window for its newest program – SEPC Fresh Chefs Scholarship. The second annual opportunity for this innovative program is available to any full-time college or postsecondary education student pursuing a degree in culinary arts or restaurant management.

Three SEPC Fresh Chefs Scholarship recipients will receive $1,500 toward their educational goals for the upcoming year. In addition to the funds, each recipient will also be invited to attend the SEPC’s Southern Innovations conference, Sept. 14 – 16, in Charlotte, N.C. 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 must submit a two-minute maximum video introducing themselves and explaining the importance of using fresh produce in menus. Applications will be accepted from March 27 until May 12. Click here for more scholarship information or to apply. Members of the SEPC Foodservice Committee will oversee the selection process and announce the recipients in June.

“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,” said Stanley Trout, SEPC board member and Idaho Potato Commission southeast foodservice promotion director. “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 the Center for the Advancement of Foodservice Education to aid in the distribution of the program. 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.

SEPC Chairman of the Board Tim Graas said, “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. There’s no better way to promote the consumption of fruits and vegetables than by supporting those who are professionally trained to do so.”