National Restaurant Assoc. Educational Foundation

NPSI 2022 is coming up faster than we think and we’ve loved seeing our students compete at their State ProStart competitions. These past few months, students from all over the country have worked hard for a chance to compete in DC this May. We wanted to share a few sneak peaks of what these competitions have looked like – keep scrolling to check them out! 

South Carolina ProStart

Now this is what being in the zone looks like. We love these action shots from the South Carolina state competition earlier this March. Everyone did an amazing job, we are so proud of all the hard work put into this competition. 

California ProStart

California ProStart students had a blast competing at their state competition! We’re so excited to see these students give it their all in DC this May. Congratulations to Newport High School Culinary team and the Orange County Schools Management team, we will see you soon at #NPSI2022!

Indiana ProStart

What would be a competition without our judges? Chef Jeff Allen took his seat on the judges panel in the Indiana State Competition. He was one lucky guy to judge dishes delicious as these! Thank you to all our judges across the states that make these competitions possible, we appreciate everything you do. 

North Carolina ProStart

 We’re flipping out over how excited we are to see our students shine. These shots from the North Carolina State Competition have us counting down the days until we get to see you all compete in person at #NPSI2022!

Virginia ProStart

Virginia ProStart students knocked it out of the park! There are a lot of moving parts that go into each of our state competitions, and we appreciate each and every one of them. Thanks to the students, teachers, mentors, judges, volunteers, sponsors, and parents who help support our program every day. 

There is a little over a week left to apply for the NRAEF scholarships before the applications close on March 15. We want you to be as prepared as possible, and feel good about your applications! There are hundreds of different scholarships you can apply for to receive financial assistance for college or post-secondary school. Most scholarship applications have an essay portion where, your application can really shine! 

The NRAEF’s scholarship application for students, military service members and individuals pursuing a restaurant or hospitality related degree is open now through March 15. As you’re filling out your application, use these tips below to make sure your application is the best it can be. 

Tip 1: Brainstorm your essay topics 

Think about what you want to say in your essay. Brainstorm some ideas after reading through the application that will make your essay stand out to the readers. Make a list of ideas, stories, or experiences you could write about. Take some time to revisit this list and get input from family and friends who know you well and know what you are passionate about. Once you have a good idea of what you want to write about, it’s time to draft your responses. When you’re ready to begin writing your essay answers, use your list of ideas to develop an outline. Consider drafting your responses in a word document that you can go back and edit before typing or pasting them into the application form. 

Tip 2: Keep your answers concise, honest and from the heart 

It’s a good practice to start your essay responses with a brief introduction and then reference the main points you want to cover. Using your outline as a guide, continue to write your essay, adding detail as you go along to support each point you want to make. For example, if the first point you’d like to make is that you value teamwork, can you follow that with a story or example that helps show the reader exactly what you mean? Maybe you can talk about a school project where working together as a group was important. Or write about a problem you solved at work by working with fellow coworkers. Supporting your ideas with strong details and imagery will leave a more lasting impression on the reader. It will also help them get a better understanding of who you are and what you are passionate about. This is also a great opportunity to show some emotion or vulnerability – can you talk about a challenging experience, or when something didn’t go as planned, but you came out learning something valuable? The scholarship judging committee will not only appreciate your honesty but will be impressed with your ability to be open and show some self-awareness. An extra tip – keep the tone positive and inspirational when possible. 

Tip 3: Double check the prompt and proof read

Once you’ve finished writing your responses, reread your answers and make any necessary edits. Check for proper spelling and grammar – though spelling errors or typos might not disqualify you from receiving a scholarship, these can be unnecessary distractions for the scholarship judges. You want them to focus on how amazing you are and what you’ve accomplished – not a misspelled word. This is also a good time to reread the prompt and make sure you covered everything in the question in your answer. If you’re unsure about a part of your essay, ask a trusted friend or parent to read your answers and see what they think. An extra set of eyes never hurts. 

Tip 4: Submit! 

Once you’ve edited your responses and double checked your work, submit your answers in the application form or online portal. Once you submit, make sure you received a confirmation email or message that your application was submitted. Add that same email sender to your email contacts so you don’t miss any correspondence from them over the next few months. Check their website for details on when you are expected to hear back about the scholarship application. And finally, congratulate yourself on a job well done! 

Check out these other great resources for more tips on applying for scholarships:

Applying for Scholarship and Grants – UnitedNegro CollegeFund (UNCF)

Scholarships & Financial Aid for LGBTQ Students – Learn How to Become

Tips to Avoid Common Scholarship Pitfalls – U.S. News & World Report

The NRAEF gives out nearly $1M in scholarships each year to students pursuing a post-secondary degree in restaurant, foodservice or hospitality-related field. 

As we continue to honor Black History Month, we are taking the time to highlight a few Black-owned culinary businesses you can support! 

Dope Coffee

Based in Atlanta, Dope Coffee is co-founded by Chel Loyd, Stace Loyd, and Mike Loyd. Dope Coffee is more than just coffee, it’s an idea that Black communities can use capitalism, culture, and commodities to change their community. They use their specialty coffee to communicate their morals, and dedication to the culture. At the core, “Dope Coffee elevates and uplifts Black culture while serving great coffee to great people.” They have made a name for themselves with loyal customers that are dedicated to the success of the company. Their mission is to “bridge the world of coffee, hip-hop, and culture to one.”

If you’re in Atlanta, be sure to check them out! https://bit.ly/36fPbpp

Major’s Popcorn Pop

Major’s Popcorn was founded by Chauniqua Major-Louis, often known as Major. She dreamt up Major’s Project Pop when she realized that “most popcorn on the market was a little too dirty for her taste,” so she created a product she felt comfortable feeding to her nieces. One pop-up show in Orlando led to another, and now there is Major’s Popcorn Shop! The mission of Major’s Popcorn Shop is to put people and purpose over profits. The company supports causes like U.S. Hunger and the National Black Food & Justice Alliance. Their mantra is that they will always commit to serving with care, because you matter! 

Sweet Dames Bakery

Genelle Drayton is the owner and head baker at Sweet Dames Bakery. The bakery is a tribute to her family, from the items on the menu to being named after Genelle’s Grandma and Grandpa Dames. Genelle has fond memories of her childhood home being the place where neighbors came for good food, laughter, drinks and a party. Her hope is to create a product through Sweet Dames Artisan Confections that brings a similar level of joy and fun to people's lives. 

Find out how you can order her business’s delicious treats here: https://bit.ly/3Lv2Zg1

Big Red’s Hot Sauce

Big Red’s Hot Sauce is a family-owned company established in 2011 in Phoenix, Arizona. The man behind the brand is Paul, an avid gardener and cook of the family! Paul attributes his success to his childhood. After losing his father at 13, he grew up raised by his mother and at times money was low and stress was high. After starting to head down the wrong path, he decided to turn it around and let his mantra of hard work and faith lead him. Now, he makes the world a little spicier one bottle of hot sauce at a time! Paul wants to leave a legacy behind that it’s not always how you start, it’s how you finish, and dreams can become your reality! 

Click here to order Big Red’s Hot Sauce: https://bit.ly/3Ju36q4

Have you heard the news? ProStart State competitions are in full swing! Students will be competing to win their state championships and for the chance to test their skills at our National ProStart Invitational in May. 

The competition will include the culinary division and the management division and will be judged by leaders in the culinary and restaurant field. 

Management teams develop a proposal for the next promising restaurant concept and present it to a panel of industry judges. Their problem solving skills are tested as they quickly solve challenges faced by managers daily.

The culinary competition highlights each team's creative abilities through the preparation of a three-course meal in 60 minutes, using only two butane burners, and without access to running water or electricity. Students are evaluated on taste, skill, teamwork, safety and sanitation.

The top five teams from the culinary and management competitions are awarded generous educational scholarships to help further their careers in the restaurant and foodservice industry. 

We applaud all the hard work and dedication that these students have put in over the past year to get to this point! Good luck, and we can’t wait to see what you all come up with for 2022. 

Check out the state competition schedule below and stay tuned on our channels to see the results and winners. 

Click here to learn more about NPSI 2022.

Alabama 

March 6 - 8

Perdido Beach Resort, Orange Beach, AL

Alaska

February 11 - 13

University of Alaska at Anchorage, Lucy Cudy Hall, Anchorage, AK

Arizona

January 29

Scottsdale Community College, Scottsdale, AZ

Arkansas

March 10 - 11

University of Arkansas Pulaski Tech Culinary School, Little Rock, AR

California

March 6 - 8

Long Beach Convention Center, Long Beach, CA

Colorado

February 23 - 24

The Gaylord Rockies Resort & Convention Center, Aurora, CO

Connecticut

March 4

TBD

Delaware

March 17 - 18

Dover Downs Hotel & Casino, Dover, DE

Florida

March 5 - 6

Rosen Plaza, Orlando, FL

Georgia

February 25

World Congress Center, Atlanta, GA

Illinois

March 19

TBD

Indiana

March 7

Horizon Convention Center, Muncie, IN

Iowa

March 1

Iowa Events Center - Hy-Vee Hall, Des Moines, IA

Kansas

March 8 - 9

Wichita Marriott, Wichita, KS

Kentucky

February 26

Gordon Foodservice Distribution Center, Shephersville, KY

Louisiana

March 29 - 30

New Orleans Morial Convention Center, New Orleans, LA

Maine

February 19

Portland Sheraton Sable Oaks, South Portland, ME

Massachusetts

March 22

Gillette Stadium, Foxboro, MA

Michigan

February 28 - March 1

Crowne Plaza Lansing West, Lansing, MI

Minnesota

Mar 8

Sysco, Mounds View, MN

Missouri

February 17 - 18

Oasis Hotel & Conference Center, Springfield, MO

Montana

March 17 - 18

Montana State University, Bozeman, MT

Nebraska

March 3 & 8

Metropolitan Community College, Omaha, NE

Nevada

March 26

University of Nevada Las Vegas, Las Vegas, NV

New Hampshire

March 8

Grappone Conference Center, Concord, NH

New Jersey

February 22

Grand Marquis, Old Bridge, NJ

New Mexico

March 7

TBD, Albequerque, NM

New York

March 25 - 26

The Culinary Institute of America, Hyde Park, NY

North Carolina

March 17 - 19

Johnson & Wales University, Charlotte, NC

Ohio

April 5

Crowne Plaza North,Columbus,OH

Oklahoma

February 24 - 25

Embassy Suites Hotel & Conference Center, Norman, OK

Oregon

April 4

Salem Convention Center, Salem, OR

Pennsylvania

February 23

Penn Stater Hotel & Conference Center, State College, PA

Rhode Island

February 17

Rhode Island Convention Center, Providence, RI

South Carolina

March 6 - 8

Doubletree Hotel by Hilton, Columbia, SC

South Dakota

March 24

Ramkota Hotel, Pierre, SD

Tennessee

February 27 - 28

University of Tennessee Conference Center, Knoxville, TN

Texas

March 25 - 27

Collin College, Frisco, TX

Utah

March 10

TBD

Vermont

March 25 - 26

The Culinary Institute of America, Hyde Park, NY

Virginia

March 18

James Madison University, Harrisonburg, VA

Washington

March 26

Renton Technical College, Renton, WA

Washington, D.C.

March 29

TBD

West Virginia

March 1 - 2

The Greenbrier, White Sulphur Springs, WV

Wisconsin

March 15

Madison Area Technical College, Madison, WI

Wyoming

March 15 - 16

As of November of 2021, there are over 43.2 million student loan borrowers in debt in the United States (Education Data Initiative). Students across the country are facing the possibility of of debt averaging out at about $30,000 at a public university.

The NRAEF is here to help and has given out over $23 million dollars in culinary arts and restaurant scholarships.

From now until March 15, students, military servicemen and women and individuals pursuing a restaurant, foodservice or hospitality career can apply for scholarships and grants offered by the National Restaurant Association Educational Foundation (NRAEF).

Read below to find out how to apply, and access tips on how to easily submit your application for NRAEF scholarships.

Step 1 – check your eligibility.

NRAEF scholarships are open to people from all backgrounds pursuing a secondary school education or industry training.

But before you get started on the application, make sure you meet the criteria for the scholarships.  

To apply for NRAEF scholarships, you must be:

• Enrolled or accepted as a full time or part time undergraduate student at a post-secondary institution for the upcoming academic year

• Majoring in an undergraduate level restaurant, foodservice or hospitality related program

• Plan to be enrolled for at least two consecutive undergraduate terms or on track to complete an undergraduate degree within one term

• Unrelated to any employees or family members of the National Restaurant Association, NRAEF, or a state restaurant association

You can check out the full eligibility information here on the NRAEF website.

Step 2 – Get familiar with the application

Once you check the eligibility criteria, head on over to the scholarship application here.

Carefully read the instructions on the page for how to set up your account, or how to log in if you’re a returning applicant.  

Once you’re logged in, click on the scholarship named:

“2022 NRAEF Undergraduate Scholarships” which will bring you to your scholarship dashboard.  Follow the prompts to complete the application.

Step 3 – Write your essays and pick your references

Filling out the essay portions of the application can be the hardest and most time-consuming part. Make sure you set aside enough time to put some thought and effort into your responses. Have someone review and proofread your essays to help find any grammatical or spelling errors before you submit your application.

For references, choose someone who knows you well. A guidance counselor, your culinary class instructor, or your boss at work are all people who will be excited to write you a scholarship recommendation. Don’t forget to give your prospective recommender a heads up that you’ll be adding them in for a recommendation for scholarship. Follow-up with them often if you don’t see that they have submitted a recommendation in the system.

Step 4 – Submit!

Before hitting the “submit” button take time to review your work and your application. Make sure all required application sections read 100% - you won’t be able to submit your application otherwise. Pay attention to spelling, grammar, and make sure all required fields are properly filled out.

Once you’ve checked your work, hit the submit button found in the upper right corner of your scholarship dashboard, and look out for your confirmation email that your application has been submitted.

You did it!

Congrats! You’re now one step closer to receiving an NRAEF scholarship. Keep an eye out for an email communication from the NRAEF in June about the status of your application (and check out our full scholarship timeline here).

Happy Hanukkah, ProStart! From Nov. 28th to Dec. 6th, people all over the world are celebrating this Jewish holiday also known as “the festival of the lights.” Each night of the eight days of Hanukkah, families light one candle on the menorah just after dark to commemorate the miracle of light. People may celebrate the holiday by playing games, singing songs, giving gifts, or cooking traditional Jewish dishes. A few of our ProStart classrooms tried out some festive recipes this year to celebrate Hanukkah, keep reading to check them out!

Old Colony Culinary’s Challah Bread

The Sophomores at Old Colony Culinary took on the traditional Jewish recipe for braided Challah bread. Challah is an egg-based bread, similar to brioche but doesn’t have any butter or milk. It is a flavorful and moist bread with a distinct brown crust due to the egg wash before baking. It’s great to use for a sandwich, or even French toast! This can especially be enjoyed on the Friday night of Hanukkah in celebration of Shabbat. 

Pacific Grove High School’s Matzoh Toffee

While toffee isn’t a traditional Jewish dish, Matzoh bread is a staple in Jewish culture, especially around the holiday of Passover. The bread represents the hardships of freedom for the Jewish people. The ProStart program at Pacific Grove High School took a spin on this tradition, and made Toffee! It’s loaded with nuts and chocolate, giving it that perfect CRUNCH!

Potato Latkes 

Pacific Grove didn’t stop there! The ProStart classes prepared these Glorious Golden Latkes using the New York Times recipe. Before these pancakes were made from potatoes, Latkes were originally made with dairy products, like ricotta, dating back to the 14th century Middle Ages. They made the switch to potatoes around the 1800s, and are still used to celebrate Hanukkah in homes all over the world. 

Happy Thanksgiving ProStart! We know you’ve been hard at work in your classrooms all semester, but we’ve been loving all the Thanksgiving recipes we’ve been seeing lately! Keep reading to check out some must haves at the dinner table this year. 

Looking for the perfect recipe to roast your turkey this year? CHEF Pathway at the Applied Technology Center High School in Montebello, California shared their recipe with us to make the perfectly browned turkey fit for every guest. Take a look at the recipe below! 

Roasted Turkey

Ingredients

1 ea Turkey, 18-20lbs

2 ea Onion, quartered

1 hd Garlic, halved, crosswise

1 ea Carrots, large diced

1 ea Celery rib, large diced

1 ea Lemon, sliced

1 bunch Thyme, fresh

3 sprigs Rosemary

1 ea  Bay leaf

TT Black pepper

¾ cup  Butter, unsalted, room temperature

TT Salt

¼ cup Butter, unsalted, room temperature

4 tbsp Thyme, chopped

1 ea Lemon, zest

Procedure- precooking days

 1. If frozen, thaw out turkey completely.  Turkey can be thawed in the refrigerator (this may take up to 3 days) or under cold running water.

2. Once thawed, air dry turkey for 3 days in refrigerator.

3. Whip 1/4 cup of softened butter in stand mixer or by hand and reserve.

Procedure- cooking day

1. Preheat oven to 425 F

2. Remove turkey from refrigerator 1 HOUR before roasting in the oven.  Set it on the counter and allow for the turkey to come to room temperature.

3. Cut onions, celery, and carrots. Zest lemon and reserve zest. Slice lemon and combine with vegetables and herbs. 

4. Season the turkey cavity with salt and pepper and fill with vegetables and herb mix.

5. Cover the entire turkey with the room temperature, ¾ cup whipped butter.

6. Add salt to the turkey and place in the oven.

7. Roast at 425F for 30 minutes. After 30 minutes, drop the oven temperature to 350F.

8. Turkey will roast in the oven at 350F for 2.5 to 3 hours or until it reaches an internal temperature of 153F.

9. Check the temperature of the turkey near the thighs- once it reaches 153F, remove the turkey from the oven and allow to rest for an additional 45-60 minutes before carving. Turkey will continue to carryover cook reaching a final temperature of 165F.

10. Brush turkey with ¼ cup whipped butter and add 4 tbsp of chopped thyme and zest of 2 lemons all around; carve and serve.

Paramus Public Schools ProStart  got to work in their kitchens as well, and wanted to share their recipes with us. We all know the dinner table isn’t complete without mashed potatoes, and we think these chefs hit the nail on the head with this dish! Topped with their savory gravy recipe, you can’t go wrong with these potatoes this Thanksgiving. 

Mashed Potatoes with Gravy 

Garlic Mashed Potatoes 

5 pounds bag Russet potatoes, peeled & cubed 

4 tablespoons softened butter 

2 teaspoons salt 

1 cup organic heavy cream (more if needed) 

4 garlic cloves, minced 

1/4 cup Parmesan cheese -dry 

1/4 cup fresh Parmesan cheese, shredded 

Savory Gravy 

4 tablespoons butter 

4 tablespoons flour 

3 cups beef broth 

2 teaspoons Worcestershire sauce 

1 teaspoon salt 

1/2 teaspoon rosemary 

1 teaspoon sugar 

1/2 teaspoon sherry 

1/4 teaspoon black pepper 

Directions 

1. Place the peeled and chopped potatoes in a large stock pot and completely cover with water. 

2. Bring to a boil, then reduce heat to maintain a light boil, and cook until fork tender, 10-12 minutes. 

3. Add 4 Tbsp butter, and cream those together. 

4. Add the heavy cream, both Parmesan cheeses, salt, and garlic. 

5. Mix until creamy adding more heavy cream if necessary to reach desired consistency. 

6. For the gravy, heat a medium saucepan over medium heat, and add 4 Tbsp butter. ○ Once butter melts, add the flour and whisk until smooth. 

7. Add the beef broth, increase the heat to medium high, and whisk constantly. 8. Add the remaining gravy ingredients, and whisk until it thickens. This may take several minutes. 

9. Cover and remove from heat. Serve the gravy over the garlic mashed potatoes.

And what is Thanksgiving without cranberry sauce? Keep reading for Paramus High School ProStart’s cranberry sauce recipe that is sure to make a smash this year! 

Cranberry Sauce

1 12 ounce package of fresh cranberries 

1 large Granny Smith apples (peeled and cored and diced) 

1 large Gala apple 

1 cup water

1 cup white sugar 

½ tsp ground cinnamon 

1 grated orange rind 

1 large orange, squeezed 

Argonaut Culinary stayed busy this week as well, and wanted to share the recipe for their Sausage Stuffing. They’ve been celebrating Thanksgiving all week long, indulging in meals for each class period! Check out their stuffing recipe below! 

Sausage Stuffing

8 cups store bought unseasoned stuffing cubes

1 stick (½ cup) unsalted butter

1 ½ cups diced yellow onion (from 1 large or 2 small onions)

1 cup diced celery (from 3 large celery stalks)

4 garlic cloves, finely chopped

1 pound sweet italian sausage

2 ¾ cups chicken stock

1 large egg, beaten

1 tablespoon freshly chopped rosemary 

1 tablespoon fresh chopped sage

¼ cup fresh chopped parsley

½ teaspoon salt 

½ teaspoon freshly ground black pepper

Directions

1. Preheat the over to 350° F. Grease a 9 X 13 baking dish with butter. 

2. Place the stuffing cubes in a large mixing bowl

3. In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don’t wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)

4. In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4 -inch). Add the browned sausage and fat to the bread cubes and vegetables.

5. Add the chicken stock, egg, rosemary, sage, parsley, salt, and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden brown and crisp on top. 

November 15th through 19th is National Apprenticeship Week, and we wanted to inform you about the amazing apprenticeship programs you can join through the NRAEF! The restaurant industry is full of exciting and diverse lifelong careers with different paths available to millions of people with a passion for hospitality. We’re here to break it all down for you, and to give you the inside scoop on our programs. 

Who Can Join?

The NRAEF offers a variety of pathways to apprenticeship ranging from opportunities for high school students in search of their first job, to veterans transitioning into civilian careers, and even options for today’s restaurant workers. 

What is an Apprenticeship?

Apprenticeship programs enable the opportunity to earn while you learn; allowing you to participate in on-the-job training as well as traditional classroom work. Apprentices advance in the program as they complete and master each skill, documenting the completion and competency. Usually, most apprenticeship programs take about two years depending on the ability and skill level. 

Why Should You Join?

NRAEF Apprenticeship programs hold an 80% retention rate and are connected with over 70 employers that represent the restaurant and hospitality industry. Apprentices also have the ability to earn while they are participating in their apprenticeship programs, and on average receive a 14% pay increase by the end of their programs. 

Where Can I Participate?

There are a variety of places that you can join NRAEF apprenticeship programs. For youths ages 17-24, specifically enrolled in the ProStart or Restaurant  Ready programs living in CO, DE, LA, and MD, you can join the RYRA Program. For veterans, active duty service members or transitioning military members, you can join the SkillBridge or VALOR programs, available in a number of states across the US. For those already involved in the restaurant and hospitality industry, the NRAEF offers the HSRA, funded by the US Department of Labor and available in all 50 states. 

How Does This Benefit My Career? 

The apprenticeship programs offered by the NRAEF can benefit your future or current hospitality and restaurant industry careers in a number of ways. Whether it teaches you the basic skills or helps you perfect current ones, each and every program is specially designed to set up our apprentices for their goals and dreams in hospitality. 

During November, we celebrate #NationalNativeAmericanHeritageMonth. Over the course of the month, we take the time to celebrate the culture, accomplishments, and contributions of people who were the first inhabitants of the United States. We decided to highlight a few Indigenous chefs to kick off the month. 

Sean Sherman, Oglala Lakota

Chef Sherman is one the most world-renowned indiginous chefs today. He founded The Sioux Chef in 2014, an organization committed to revitalizing and sharing Native American Cuisine from Alaska, to North America, and Mexico through culinary and culture education. Chef Sherman is a James Beard award winning chef, and has opened a restaurant in Minneapolis called Owami. Chef Sherman and his team aim to reintegrate Native American cuisine into modern American culture through projects like the Indigenous Food Lab. To check out some of Shermans recipes, you can find his cookbook here: https://www.upress.umn.edu/book-division/books/the-sioux-chef

Hillel Echo-Hawk, Pawnee and Athabaskan

Chef Hillel Echo-Hawk if the founder and chef of Birch Basket catering business. Chef Echo-Hawk provides catering and private chef services, with menu’s consisting of pre-colonial, Indigenous ingredients, paired with both traditional and modern techniques, and the stories of the people and the land that the food tells. Hillel focuses on restoring and protecting indigenous foodways. She is also a proud member of the I-Collective, a group of indgeneous chefs, activists, herbalists, seed, and knowledge keepers. 

Kristina Stanley, Red Cliff Lake Superior Chippewa

Pastry chef and food activist Kristina Stanley based in Madison, WI is a member of the Lake Superior Chippewa tribe where she runs both Abaaso Foods, a plant-based food company, as well as Brown Rice and Honey, a wholesale and catering company. Chef Stanley’s mission is to “share a rich tribal history through food,” where at Abasso Foods she focuses on producing healthful foods through tribally sourced ingredients. Stanley is has also worked with I-Collective, the Intertribal Agricultural Council and the Slow Food Turtle Island Association on matters such as indgenenous food sovereignty and tribally sourced ingredients.  

Brian Yazzie, Diné 

Chef Yazzie was born in Dennehotso, Arizona which is located on the Northeastern part of the Navajo Nation. He focuses on bringing together local indigenous ingredients from the streams, rivers, and forests to revitalize healthy indigenous cuisine. He combines ancestral knowledge with modern techniques. To read more check out his website, https://www.yazziethechef.com/.

Rich Francis, Tetlit Gwich’in and Tuscarora Nations

Chef Rich Francis was the first indigenous chef to place on Top Chef Canada, and has been a vocal advocate for protecting indigenous hunting practices in Ontario. He has spoken out against government regulations that restrict the hunting of wild game that have been vital to local tribes’ cuisine for centuries, mainly narwhal, moose, beluga, and sea lion. Chef Francis acknowledges the Indigenous trauma associated with food, especially in northern Canada where food prices are expensive. Chef Francis’s goal is to “pull back that veil of colonialism and try to find the positives and carve out our culinary identity.”

Halloween is almost here and we know all of you have been hard at work in your kitchens creating spooky dishes full of rich, fall flavors! We decided to highlight a few of our favorite Halloween dishes that we’ve seen ProStart students whip up, plus a few pumpkin carving contests results! Keep reading to check them out. 

Dixie High School

Dixie High High School understood the assignment when it came to their Halloween Bake-off. We are loving all the creativity from each of these goodies! We couldn’t pick a winner if we tried. 

CTE Culinary

The students at CTE Culinary had the chance to learn from Stacie of Fig Tales Custom Cookie for this spook-tacular lesson! We’d say they did a pretty great job at capturing the Halloween spirit. 

Sergeant Bluff-Luton Senior High School 

Culinary One at Sergeant Bluff High School participated in a cheesecake lab, and we think this slice is the prettiest pumpkin in the patch. We are loving these decorations! 

Pacific Grove High

The students in Culinary One at Pacific Grove High were hard at work prepping almost 30 pounds of caramel and used some to make caramel corn! We think it's the perfect snack to munch on when waiting for trick-or-treaters. 

PA ProStart

Pennsylvania ProStart held a statewide pumpkin carving contest for PA ProStart students! Check out just a few of the submissions or head to the @paprostart Instagram to browse them all and vote! Voting ends on October 31st. 

As the weather gets colder and the leaves get brighter, our ProStart students have begun to prepare some hearty fall dishes in their classrooms. We picked out a few that we’re dying to try this season! 

Pumpkin Pie

The students at Career and Technical Education Academy in Sioux Falls whipped up pumpkin pies completely from scratch. They roasted pumpkins and made their own pumpkin puree, and even roasted the pumpkin seeds too.  Save us a slice, please! 

Pumpkin Challenge

Three for one! Chef Moandco’s students at Pacific Grove High School participated in a Pumpkin Challenge in their classes, and we are amazed with all the creative dishes they came up with! In first place was Alex’s Brazilian Pumpkin Stew, and in second place was Morgan’s Pumpkin Ice Cream. In third place was Leah’s Baked Mini Pumpkins with quinoa, mushroom leaks, thyme, and golden raisins. Amazing job, everyone! 

Chicken Noodle Soup

Chef Jen’s ProStart students at Warren Career Prep Center in Sterling Heights, MI had some fun working on menu planning when they made this chicken noodle soup. If you ever needed your answer to the perfect fall soup, here it is! 

Peach Cobbler Muffins

State High Culinary understood the fall baking assignment with these Peach Cobbler Muffins with Streusel Topping. The perfect snack for any time of the day, everyone needs some peach cobbler muffins in their life! 

National LatinX/Hispanic Heritage Month is celebrated from September 15th through October 15th, as the dates coincide with national independence days in Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Mexico, and Chile. 

Each year, the spotlight shines on the cultural enrichment and undeniable influence that Hispanic and LatinX culture has given to the United States. During this month, we can promote the history, culture, and contributions of Hispanic-Americans in the United States. In honor of this celebration, we are highlighting a few influential LatinX chefs and their countless contributions to our nation’s restaurant industry. We compiled a list of a few amazing chefs that you can draw inspiration.

MEET THE CHEFS

Aarón Sánchez

If you’ve ever watched “Chopped” on the Food Network, it’s likely you’ve seen Aarón Sánchez judging chefs and restaurateurs. Chef Sanchéz’s culinary career began when he began working in his mother’s New York City restaurant, and since then has gone on to open numerous restaurants in NYC and other U.S. cities where he focuses on Mexican and Pan-Latin Cuisine. He currently is the chef-owner at Johnny Sánchez in New Orleans, and frequently talks about his philanthropic pursuits and commitment to blending classic Mexican techniques and flavors with American influences. 

José Andrés 

Chef José Andrés is a legend in the culinary world, having earned four Michelin Stars and being named in People Magazine’s “100 Most Influential People” in 2012 and 2018. He is celebrated as an internationally recognized culinary innovator, New York Times bestselling author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup. Chef Andrés has an extensive collection of Spanish cookbooks and a passion for Spanish cuisine. 

Douglas Rodriguez 

Chef Rodriguez grew up in Miami and soaked up all the influence of Cuban cuisine in the culinary scene, as well as the flavors passed down in his Cuban heritage. He’s opened restaurants in NYC, Philadelphia, and Miami and is considered “the Godfather of Nuevo Latino cuisine.” Chef Rodriguez is considered one of the foremost authorities in Cuban cooking in the U.S. 

Gabriela Cámara

Chef Gabriela Cámara’s wildly popular restaurant, Contramar, in Mexico city is celebrating over 20 years in business and a consistent spot on the list of best places to dine in Mexico City. Chef Cámara cooks with indigenous Mexican flavors that date back to Mayan and Aztec traditions, as well as European influences that align with Mexican cooking. You can visit her restaurant, Cala, in San Francisco where approachable meets upscale.

Paola Velez

As we all transition back to school we reached out to one of our ProStart Program instructors about the new school year ahead. Nick Brandler has been teaching ProStart for seven years at San Dimas High School, and this year began his eighth. When we asked him what lesson he is looking forward most to teaching this year, he said, “Mise en Place, it’s very important, and is what separated most cooks from professionals.”

Nick spent close to 20 years in the restaurant industry before becoming a ProStart instructor. He has spent time working in almost every front-of-house position in restaurants, hotels, catering, and banquets such as deli clerk/dishwasher, busboy, server, host, bartender, maître d’, bar manager, restaurant manager, and general manager. 

Experience

Nick’s knowledge of this industry has all come from experience. He did not attend culinary school or worked any back-of-house position other than a dishwasher. When he came into the industry, he was immediately drawn to the front-of-house atmosphere as Nick is a true people person and greatly enjoys customer service and guest interaction. Nick has loved cooking for as long as he can remember. He spends a lot of his free time studying culinary techniques, foods, cooking methods, and international cuisines. Cooking has always been a huge part of Nick’s life. Nick’s favorite part of working in the restaurant industry was how it never really felt like work. He also loves the rush of a busy service. He says, “It’s precisely controlled chaos. It’s an adrenaline rush, and it’s addicting. The feeling you get after you and your team crushed it on a busy night is indescribable.” He truly enjoys serving people and making them happy! Nick says, “food brings people together, that’s why family gatherings always end up with everyone talking in the kitchen. Food gives us a feeling of comfort.” Nick finds that the skills he learned in hospitality apply everywhere in life. He enjoys making people feel welcome and comfortable and seeing them spending time with each other and making memories. 

This School Year

Nick gives some advice to students as they start the school year. He says, “always give 100%, even when you think nobody is watching.” He truly believes this is the path to success. He says that you need to give your full effort in everything you do, and your efforts will be noticed. He encourages students to set achievable goals, reach those goals, and set new ones. Nick says to constantly soak up knowledge and obsess over your craft while always improving. He says, ”you will become stronger in every way, and more successful. Be humble.”

Advice

To wrap up Culinary Arts Month, we caught up with one final educator in the ProStart Program. Mary Beth Brace has been teaching ProStart for 22 years at Bergen County Academies in New Jersey. Bergan County Academies is a top school in the nation and Mary Beth says, “I was lucky enough to get my dream job teaching at the Bergan County Academies… I brought all that entrepreneurial, work, and life experience to the classroom and it all made me a better teacher for my students.” 

Education 

Mary Beth graduated from The Culinary Institute of America and earned a Cordon Bleu certification in Paris. She has worked at The Rainbow Room in NYC, was a part of the opening team for The Grand Hyatt NYC, worked at The Four Seasons Hotel in Houston, TX, and worked at Rebecca’s in Beacon Hill, Boston. She then moved back to New Jersey where she started her own gourmet take-out/gourmet bakery/off-premise catering business with her husband for 12-13 years. She had always wanted to teach, so she went back to school to earn her teaching certification, and has since been teaching ProStart at Bergen County Academies. Her favorite part of the culinary workforce and culinary arts is that every day is different, and she finds it to be true in education as well. She says, “I like the satisfaction of producing an event and bringing happiness and joy to your clients through your planning, good food, and service.” 

Teaching

Mary Beth says her favorite concept to teach to her students is the ProStart Competition. She loves seeing her students create an original restaurant business concept, from brainstorming, to conception, to market. Mary Beth mentioned one lesson that she learned early and still uses today, “only stress over the things that you can control and never close a door behind you.” 

Advice 

As we continue with #CulinaryArtsMonth, we have another educator to highlight. Bill Walker has been teaching ProStart for six years at East Providence Career & Technical Center in Rhode Island. Before teaching, he had an extensive culinary career. We asked Bill what his favorite dish was to teach his students and he said braising, “it’s so methodical in its nature and requires patience and technique.” He often tells his students, “Anyone can take an expensive steak like a sirloin and make it into a great meal, but it takes skill and understanding to take a chuck roast or a bottom round and turn it into something wonderful.” The final result has character, complexity, and depth by virtue of a slow cooking process. 

Education

Before Bill received a “formal” culinary education, he grew up working in his small family-owned Italian restaurant in Queens, NY. That is where he says he discovered his love for cooking and “the wonderful sense of camaraderie that comes with working in that environment.” Bill referred to the kitchen as “The Island of Misfit Toys”, saying “Kitchens are often the perfect place for those who are passionate, hard-working, but don’t necessarily “fit in.” in a traditional work environment.” When it was time to go to college, Bill attended and graduated from Johnson & Wales University with an AOS of Culinary Arts and a Bachelor’s in Foodservice Management. Following his BS he nomadically wandered about the country working in different restaurants trying to learn as much as he could. After 10 years he returned to Johnson & Wales to earn a Masters in Culinary Education. Since 2001 he has been teaching high school Culinary Arts, running a practicum property for Johnson & Wales University, and serving as the Executive Chef of both Le Cordon Bleu College of Culinary Arts Boston and Salve Regina University. 

Culinary Experiences

When we asked Bill what he enjoyed most about his culinary education and experience in the restaurant industry, he mentioned the value of his education at Johnson & Wales for teaching him basic techniques to be successful, soft skills, and professionalism- but one person came specifically to his mind. Joe Cervone owned the restaurant that Bill worked in as a teenager, and took the time to mentor Bill as he grew into the chef he is today. Bill says, “he made it a point to check in with me several times each year and to offer advice and encouragement along the way.” Bill says that not a day goes by where he doesn’t think of Joe and thank his lucky stars that he cared enough about Bill to help him succeed even after he didn’t work for Joe anymore. Bill says this experience effected his view of a chef as a mentor and his obligation to the next generation of chefs to help them as much as Joe helped him. 

Advice

The next educator we are highlighting for Culinary Arts Month comes to us from Rockwall, TX. Chef Cody Hayes has been teaching in the ProStart Program at Dr. Gene Burton College & Career Academy for 12 years, but his culinary career began far before that. Cody’s love for the Culinary Arts is written on the walls. When asked what his favorite part of it all is, he responded, “

I enjoy serving others – I know it may sound corny, but whether it’s serving a cup of coffee or making a full meal, I love the feeling of providing something to someone that brings them joy.”  

About Cody

Cody graduated from Texas Tech University with a Bachelors of Science degree in Restaurant, Hotel, and Institutional Management. Cody has over 19 years of professional experience in the hospitality industry and he loves the fast-paced environment. Cody has worked as a Culinary Manager, Beverage and Hospitality Manager, and Regional Training Manager at Darden Restaurants in the restaurant industry. After that, he worked as the Director of Operations for an organic beverage company in Dallas. While leading the ProStart Program, Cody has been named the Rockwall High School Teacher of the year, Rockwall ISD Secondary Teach of the Year, Region 10 Teacher of the Year, a top-three finalist for the State of Texas Teacher of the Year, and received the Texas Restaurant Association’s Educator of Excellence Award. Cody says “I am simply one lucky guy to get to do what I do every single day.”

Cody’s ProStart Program

All of those experiences led Cody to start the ProStart Program at Rockwall High School in 2009. Since its start, Cody has evolved the activity-driven course into a renowned and nationally recognized program! The program moved to Dr. Gene Burton College & Career Academy into a state-of-the-art facility and now Cody works with three other instructors, all of which are past students or competitors in the ProStart Program. The program has many accolades, including the North Texas Iron Chef Champions, winning the state championship title with the Texas ProStart Program six times, and they have won the National ProStart Program twice- once in Culinary Arts and once in Restaurant Management. All of these experiences have paved the way for students to attend college and enter the professional culinary world. 

Advice and Lessons

We are continuing to celebrate Culinary Arts Month with another feature on one of our ProStart Program Educators. Our program wouldn’t be possible without the culinary skills and passion for food that our educators have, and we can’t be thankful enough for them! 

About

Leigh Howlett has been teaching the ProStart Program at Taunton High School in Massachusetts for five and a half years. Prior to teaching, Leigh graduated high school from Attleboro Vocational Technical High School with a concentration in Culinary Arts. She continued her education at The Culinary Institute of America and finally finished her Bachelor’s Degree at Johnson & Wales University with a BA in Foodservice Education. After all of her education, she worked and studied with mentors such as Russell Morin of Russell Morin’s Catering & Events, Chris Spinazzola of the Spinazzola Foundation, and Guy Abelson of Café in the Barn.

After such an extensive education, Leigh looks back on her Culinary Arts education and career by saying that the relationships she built with employers, employees, and guests are the lifeline of her career. She says they are friends she can call upon for absolutely EVERYTHING! 

Leigh’s Classroom

In Leigh’s classroom she teaches her students a lesson that she learned early on and still uses, Mise En Place, or “everything is in it’s place”. She even has it tattooed on her foot as a daily reminder to plan and be prepared! She says, “A lesson is easier to teach... A student is better prepared to learn!” One of her favorite concepts to teach is restaurant management. Leigh has her students participate in food truck wars to learn the skills of restaurant management. 

Advice