USA | The National Restaurant Association Educational Foundation has experienced great success through its industry-backed high school programme.
More than 214,000 high school students across the United States have trained to be part of the next generation of culinary and restaurant leaders through ProStart, the National Restaurant Association Educational Foundation's two-year career and technical education (CTE) programme that is celebrating its most successful year ever. Logging a 30 percent increase in enrolled students and a 17 percent expansion in participating schools, ProStart has equipped young people with fundamental culinary and restaurant management concepts in 2,100 classrooms across the country.
ProStart's advantage to young people comes from its blend of formal CTE curriculum, brought to life through mentorship and hands-on engagement by professionally trained educators. Students are empowered with skills and the chance to work directly in the restaurant and foodservice industry while in high school, with many going on to take advantage of ProStart's apprenticeship and post-secondary scholarship opportunities beyond graduation.
"ProStart is a great gateway to the culinary world. As a student, it allowed me to intern at restaurants, earn college credits for culinary school, and compete in culinary competitions. With scholarship opportunities and hands-on experience, ProStart truly jumpstarts careers for the next generation of hospitality professionals," said 2024 James Beard Award winner, Chef Matt Vawter.
More than one million students like Vawter have passed through ProStart over the last 27 years, setting many of its graduates on career trajectories as business owners and operators, culinary visionaries, and entrepreneurs. They describe ProStart as formative, equipping them with hard industry skills and certifications, as well as soft skills like leadership, problem-solving, time management, and teamwork, that will apply to any future role.
"ProStart benefits students in the restaurant industry because it is hands-on. They're able to get an unbelievable edge compared to anyone else graduating from high school," said Jenn Turner, a ProStart educator.
Guided by educators like Turner, a subset of ProStart students hone their skills at the competition level. Culinary competitors train to prepare a three-course meal in 60 minutes without access to running water or electricity and using only two butane burners. Restaurant management competitors must create a business case proposal for an original restaurant concept, with emphasis on business development, marketing strategy, and daily foodservice.
"A training ground for jobs in the restaurant and foodservice industry, ProStart applies the same elements of mentorship, practice, and tenacity that characterse some of the world's best athletes," said NRAEF president Rob Gifford.
"We're incredibly grateful for the supporters, educators, and students who are fueling ProStart's growth as it infuses knowledge and passion into the next generation of restaurant champions."
