Where do aspiring Chefs learn their trade?

For would-be chefs and restaurateurs, there is no shortage of excellent culinary programs here in the United States, ranging from much-vaunted schools like the Culinary Institute of America, Johnson and Wales, and the New England Culinary Institute, to local options such as the Park City Culinary Institute, the Culinary Arts Institute at Utah Valley University, and the Culinary Arts Program at SLCC. 

Graduates from those schools work throughout Utah’s thriving restaurant and hospitality industry. But the next time you dine out at a local restaurant, there’s also a very good chance that an employee there launched their career in a nationwide program from the National Restaurant Association (NRA) called ProStart. 

ProStart Prepares high school students

The National Restaurant Association’s ProStart Program is a vital initiative designed to prepare high school students for successful careers in the restaurant and foodservice industry. Launched in 1996, ProStart has become a leading educational program that combines classroom learning with real-world experiences, equipping students with the skills they need to thrive in a dynamic and fast-paced industry.

Here in Utah, ProStart is administered and run by the non-profit, member-based Utah Restaurant Association (URA), headed up by CEO & President Melva Sine. ProStart is a two-year program that serves students interested in pursuing careers in the culinary and hospitality fields. The curriculum covers essential topics such as food preparation, nutrition, business management, and customer service. Students engage in hands-on learning experiences, gaining practical skills that enhance their employability and readiness for further education.

With local and national support from industry members, educators, the Utah Restaurant Association Foundation and National Restaurant Associations, ProStart reaches more than 95,000 students nationwide in 1,700 schools. The Utah Restaurant Association was the first to initiate the ProStart Program and currently boasts an enrollment of 70 high schools across Utah.

According to URA’s Melva Sine, about 1,400 students were enrolled in Utah’s ProStart program last year, and five of the Utah ProStart programs are actually being taught by teachers who went through the ProStart program themselves. Sine said that “over 50% of our ProStart students are working in the industry currently.”

Using a mentor model

ProStart students work with mentors — restaurateurs and chefs primarily — to obtain real world, hands-on experience in actual kitchens and business settings. One such mentor was Executive Chef of Log Haven restaurant, Dave Jones. He said to me about ProStart, “I think ProStart is a very important program and really does give the kids a one-up.” 

One of Dave’s ProStart students was Logen Crew, who would work as a sous chef at Log Haven before going on to open Utah’s celebrated SLC Eatery with business partner/chef Paul Chamberlain. Logen is just one of many chefs, cooks and restaurant industry folks who have gone through the URA’s ProStart program here in Utah. 

An interesting aspect of the ProStart program is its national culinary and management competitions, which allow students to showcase their skills in a competitive, team-oriented setting. These competitions not only foster a spirit of teamwork and creativity, but also provide networking opportunities as well as recognition and scholarships for outstanding participants. The pinnacle of the competition is the National Prostart Invitational held annually in Washington D.C. Past Utah competition winners include Alta High School and Provo High School. 

In addition to local chefs who are mentors throughout the country, there are celebrity chefs and restaurateurs who are ProStart mentors as well. Guy Fieri of Diners, Drive-ins and Dives TV fame had these wise words to say to recent national ProStart competitors: “Most of you are going to go home not winning this competition. And if you think that you’ve lost, then you’re not getting the big picture. You’ve already WON. You’re HERE! You competed, you put in the effort. One of you actually doing it is worth 10,000 students just talking about doing it. Making the effort, committing to the program, getting involved, practicing with your team … that gives me goosebumps because you’re already a winner.” 

Another ProStart mentor, Wolfgang Puck, told ProStart students that he came from “nothing and didn’t even have running water” in the house he grew up in. “But,” he said, “in the restaurant business it doesn’t matter where you come from, what the color of your skin is, what your nationality is, because in America you can make it and become great at what you do. Just be patient and learn your profession.” 

TeenChef Pro

A few years ago, the URA, in conjunction with ABC4-TV, developed an Emmy Award winning program called TeenChef Pro, a Chopped or Top Chef style show in which local ProStart teams competed for a four-year scholarship to Johnson & Wales University, and the dream of becoming a professional chef. Mentor chefs included Jodie Rogers — then of Deer Valley Resort, Justin Shifflett from Stoneground Italian Kitchen, Tyler Stokes from Provisions SLC, and program host Michael McHenry of the McHenry Restaurant Group. Briar Handly, Chef/Owner of Handle Restaurant and HSL, was mentor to student Daniel Funk when he won his four-year scholarship to Johnson and Wales University.  

There are no guarantees, of course, but a ProStart National Certificate of Achievement can open the door to higher wages and employment in the restaurant industry. Students often report increased confidence and a clearer vision for their future careers after participating in ProStart. If you’re a student interested in participating in ProStart, or a chef or restaurateur who would like to get involved as a mentor, contact the Utah Restaurant Association.

Feature Image: Photo by iMattSmart on Unsplash.