Photo provided by Erica P. Burns -- Gathering April 29 at the Louisiana Restaurant Association Education Foundation ProStart Student Camellia Brand Recipe Contest, from left, are LRAEF Program Manager Jennifer Jeansonne, Pearl River High School ProStart instructor Russell-Anne Howard, Pearl River High School ProStart students Savannah Walker and Briana Hale, L.H. Hayward and Company CEO Vince Hayward, Ascension Parish ProStart students Isabelle Rigby and Roycelle Cobb and Ascension Parish ProStart instructor Traci Martin.

The Ascension Parish ProStart team’s recipe for New Orleans-style red beans and rice-stuffed bell peppers won a runner-up prize in the Louisiana Restaurant Association ProStart Student Camellia Brand Recipe Contest.

The dish was recognized at a special cooking demonstration and ceremony at the Southern Food and Beverage Museum on April 29 in New Orleans.

ProStart is a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and food-service leaders.

The recipe contest challenged high school students in each of the participating 50 ProStart programs statewide to create an original recipe featuring one or more Camellia Brand products including: red beans, lady cream peas, black beans and crowder peas. Details were presented to students at the beginning of the 2014-2015 academic school year, and each developed recipes during the 2014 fall semester before submitting them to be reviewed by LRAEF and Camellia Brand-selected judges earlier this year.

Donaldsonville High School was among the 10 finalists invited to the event.

Ascension Parish ProStart received a $1,000 award, payable to the school, for support of the ProStart program.

Pearl River High School won the competition.