Donetta Sessions, Matt Kendrick, and Brandy Nunn, members of the Northwest Technology Center Culinary program recently earned their ServSafe Food Protection Manager Certification from the National Restaurant Association. The ServSafe Food Safety Training Program leads the way in providing current and comprehensive educational materials to the restaurant industry. More than 4 million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Exam, which is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). ServSafe training and certification is recognized by more federal, state and local jurisdictions than any other food safety certification. Sessions and Nunn will be attending OSU-Okmulgee Culinary School next year while Kendrick will be attending Northwest Technology Center for further culinary instruction.

Donetta Sessions and Brandy Nunn placed second in the state ProStart Restaurant Management Competition. Students create a restaurant concept and develop a concept logo, menu, restaurant layout and interior design, staffing requirements, and marketing program. Students then present their concept to a group of 10 restaurateurs from all over the state of Oklahoma as they would to a group of investors. Nun and Sessions’ concept was “The Biscuit Barn”, a breakfast diner. Pictured with Sessions and Nunn are Mike Bennett of Sysco Foods, and Robert Black of A Good Egg Dining Group.

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