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Check out these great ProStart Alumni Stories
Tell us a bit about your career path since graduating from high school and ProStart.
After graduating from high school and the ProStart program in 2007, I went straight to the Art Institute of Charlotte North Carolina to work on my Bachelor’s in Culinary Arts. I then went to work in several Nursing home kitchens before realizing that I wanted to give back in a different way. In 2011 I started working on my Masters in Secondary Education so that I could become a Culinary Arts or ProStart Teacher. I started my first school year in 2014 and have been teaching Culinary Arts in the same county that I graduated from. This year I am starting to teach evening ProStart school also.
Has the knowledge you gained from ProStart helped you in your career?
My job is being an educator to students that want to join the industry and now that I am able to teach ProStart as well it feels so good to give back to a program that has given me so much.
Tell us a bit about your career path since graduating from high school and ProStart.
Because of Prostart and their scholarships and opportunities, I’ve been able to go to my dream college, Sullivan University. At Sullivan I will be getting my associates in Baking and Pastry Arts.
Has the knowledge you gained from ProStart helped you in your career?
It has helped me so much! I feel like I’m ready for college and prepared. I’m ready to grow in this industry.
Tell us a bit about your career path since graduating from high school and ProStart.
I am currently attending Fox Valley Technical College for culinary arts and hospitality management. I also work at a campground at a store clerk and at HSHS St. Vincent hospital as a chef. I hope to be in the industry with 2 degrees in 5-10 years.
Has the knowledge you gained from ProStart helped you in your career?
Yes, it has helped me know more about the industry before going to school and learning about it some more.
Tell us a bit about your career path since graduating from high school and ProStart.
After graduating from high school I received a job as a dishwasher, and because of ProStart I moved up to prep cook within the first month. By the third month I was cooking on the line. While I was working, I started attending Linn Benton Community College where they had a 2 year culinary program and I had a head start because of my training in high school. I have worked in several different restaurants over the last 11 years. I just started my most recent job in August I was hired at the Career Technical Education Center (CTEC) in Salem Oregon as the culinary instructor. This is the school’s first year offering culinary arts and management program and I am so excited to get to bring ProStart to CTEC. I hope to be here for the next 5-10 years or longer.
Has the knowledge you gained from ProStart helped you in your career?
ABSOLUTELY! I would not be where I am today without ProStart. It gave me the tools to be successful in this industry.
Tell us a bit about your career path since graduating from high school and ProStart.
Nine days following commencement from WHS, I started at The Culinary Institute of America in New York. I achieved two degrees, graduating high-honors with a Bachelor’s of Business Administration, with a specific focus in Wine & Beverage Hospitality. I then followed the Court of Master Sommeliers through certification, and now serve as the Director of Operations for Rhinebeck Hospitality in Rhinebeck, New York. My main office is The Amsterdam, our flagship restaurant of two properties. In 5-10 years, I will achieve the company goal of 4 separate concepts in the village.
Has the knowledge you gained from ProStart helped you in your career?
ProStart kicked off my passion for this industry. The programs, instructors, and connections provided opportunities that I would have otherwise missed in searching for my career. ProStart served as the catalyst in igniting a fire that continues to grow brighter from that foundation.
Tell us a bit about your career path since graduating from high school and ProStart.
My junior and senior year in high school I was a part of the ProStart program. My senior year I was the caption of the Prostart Competition Team and won the Oregon competition and got 25th at the National Competition in South Carolina (2017). Since high school I have been at Oregon State University earning a double major in Human Development and Family Sciences and Education to teach high school family and consumer sciences (FCS). I am student teaching this school year and will graduate in 2020. I hope this time next fall I will have my own FCS classes and potentially my own ProStart program!
Has the knowledge you gained from ProStart helped you in your career?
I learned so much about myself during the ProStart program. ProStart was part of the inspiration that led me to want to pursue teaching Culinary Arts and other FCS courses. ProStart gave me a level of professional confidence I hadn’t had experience with prior to the program. I got the opportunity to work with industry professionals to gain insight into the industry and better my skills. It taught me to be disciplined and work efficiently which has helped to as a college student working to complete my bachelors degree in 3 years total. I am very thankful for the relationship I built with my ProStart teacher Krista Carpino who has continued to be an advocate for me even beyond high school. I am beyond proud of myself for being a ProStart Alumni and getting to experience the many opportunities ProStart has to offer.
Tell us a bit about your career path since graduating from high school and ProStart.
I hope to continue to work with The most amazing chefs in the state of Kentucky.
Has the knowledge you gained from ProStart helped you in your career?
The knowledge that I have gained from ProStart in my career has helped me get amazing opportunities to work with amazing chefs, tons of job shadows and some amazing job opportunities that I’m not sure I would have ever received it wasn’t for my time in ProStart.
Tell us a bit about your career path since graduating from high school and ProStart.
I’ve had the first hand experience at the National Prostart invitationals held at Charlotte ,NC as Team Guam in 2006. After returning back to the island and graduating from the program I was immediately hired at the Hilton resort and spa. I eventually relocated to San Diego to further my career. Held most positions and stations within the kitchen as well as the dining floor. In the beginning of 2019 and with over a decade of experience I was fortunate enough and asked to mentor for a San Diego high school by the name of James Madison High. I mentored the students for the California on state culinary cup. We trained for 3 months at the restaurant I currently hold a Chef de Cuisine position at called Tidal at paradise point resort and spa. We competed at Cal-Poly in Pamona and we won and was crowned team California and competed at the National Prostart invitationals in Washington DC. My overall full circle was completed. I’ve come to nationals as a student and returned within a decade as a mentor. I hired one of the students as my commis cook when she was of age to work and waiting for the rest of the team to be able to work and continue to mentor them for their future.
Has the knowledge you gained from ProStart helped you in your career?
ProStart’s standards are at such a high caliber from overall professionalism, safety and sanitation. The passion and drive from its teachers are like no other. Their love, care, and countless devotion transcends within their classrooms and students. My professionalism from the moment obtaining the job to positive social skills and team building are all the strengths I possess that was built upon the program. Most importantly as a National Culinary competitor I’ve learned to handle pressure extremely well.
Tell us a bit about your career path since graduating from high school and ProStart.
After high school I decided to further my education at Kansas State University. I am currently a dual major in Hospitality Management and Entrepreneurship, as well as a dual minor in business and leadership studies. I have an emphasis in the food and beverage management portion of my degree. I currently work for Ahearn Hospitality where I am a suite attendant for the donors at Kansas State. It’s such a rewarding job and I get to meet so many amazing people! In 5-10 years I have hopes of one day helping open a restaurant.
Has the knowledge you gained from ProStart helped you in your career?
ProStart was hands down one of the most amazing things I could have done in my high school career. Not only did I learn helpful things to bring into my career field, but I also learned the importance of team work and leadership. I gained so much experience and knowledge that pushed me to be a better person. A lot of the things I am forever grateful that I had the chance to be apart of this amazing program and even more grateful for all of the opportunities it has brought my way ever since high school & graduating.
Tell us a bit about your career path since graduating from high school and ProStart.
After graduation, I attended the Culinary Institute of America in Hyde Park, NY. I got my Associate’s Degree in Culinary Arts in March 2018. After that, I worked at a luxury resort called Ocean House in Watch Hill, RI. I was a line cook in their fine dining restaurant where we cooked a five course meal. In September 2018 I moved to Charlotte, NC to work at Myers Park Country Club, a Platinum Club. After being a line cook for a little over a year, I have been promoted to demi chef, which means I am second in charge of one of the restaurants within the club.
Has the knowledge you gained from ProStart helped you in your career?
Absolutely Yes! By competing in Prostart Competitions, I received scholarships which is how I was able to attend the CIA. I also learned valuable cooking skills early on that helped set me apart in culinary school. I learned about inventory and food costing which I’ve had to do in the industry. Prostart really gave me a solid foundation to build my career.
Tell us a bit about your career path since graduating from high school and ProStart.
I’m currently attending Culinary Arts at the Guam Community College to gain my Associates degree. I’m currently studying so that I can own a cafe business in the Philippines after college.
Has the knowledge you gained from ProStart helped you in your career?
Without the knowledge and life changing moments in ProStart, I wouldn’t be where I am today. My classmates and most especially my instructor has inspired me so much to do better in life and to have a passion in the kitchen.
Tell us a bit about your career path since graduating from high school and ProStart.
Since graduation I have continued to work at Lambeau Field and have the amazing opportunity to work not only in 1919 kitchen and tap but explore the many other areas we offer food.
Has the knowledge you gained from ProStart helped you in your career?
This program gave me a in to the industry and showed me that you didn’t have to just pick one thing you wanted to do. It allowed me to experiment in both culinary and management all while creating a fun but competitive environment. This program opened up a whole new world that I was able to find new creativity and passion all while making memories with my mentors, instructors and fellow teammates. If it weren’t for the ProStart program I would not be pursuing a career in the culinary industry.
Tell us a bit about your career path since graduating from high school and ProStart.
I am currently attending The Culinary Institute of America at Hyde Park, New York. My dream job to work at a high class French restaurant in Manhattan New York.
Has the knowledge you gained from ProStart helped you in your career?
Absolutely, the fast pace of the competition with limited resources taught me how to adapt in different situations. Now I know that I don’t even need electricity to cook, you also gain appreciation for all of the small tools that we take for granted.
Tell us a bit about your career path since graduating from high school and ProStart.
I have shifted quite a bit from where I started with ProStart. I worked through high school and college as an Event Coordinator at a small catering company, Restaurant Manager at a small restaurant and Lead Chef at Michigan International Speedway. I found my passion in the marketing side of the hospitality industry and after I graduated with a Hospitality Management Degree at Northern Michigan University, I started my career as a Consumer Marketing Coordinator at MIS which lead to my career I have today at the Michigan Department if Labor and Economic Opportunity. My main focus is promoting different careers and promoting professional trades careers through the Going PRO in Michigan campaign.
Has the knowledge you gained from ProStart helped you in your career?
I would not have the job today had I not learned the skills and met the people I did when I was in ProStart. That opened SO many doors for me and the networking opportunities were absolutely endless. I learned basic skills such as time management, teamwork, leadership and the ability to work under pressure to meet a deadline. ProStart has always been a part of me and will ALWAYS be a part of me. I absolutely cannot day enough great things about ProStart!
Tell us a bit about your career path since graduating from high school and ProStart.
Since graduating high school I’ve dipped my toes into a little bit of everything the hospitality industry offers. From being a line cook to running the front desk of a Hilton hotel, with the ProStart program on my resume I’m confident I can be anything I put my mind to. I hope I’m 5-10 years, with all the knowledge I’ve gained, I’ll be opening the doors to my own successful restaurant.
Has the knowledge you gained from ProStart helped you in your career?
Absolutely! I would say I use the resources and knowledge given to me by ProStart for not just my work life but also my everyday. Time management from leading my team in NPSI, to understanding the customers need and wants when booking banquets for my hotel.
Tell us a bit about your career path since graduating from high school and ProStart.
Since graduating I have started my career at the Culinary Institute of America in Hyde Park New York. I’m studying Food Business Management with Baking and Pastry Arts. In 5-10 years I’m hoping to be in the planning or opening phase of a custom cake shop.
Has the knowledge you gained from ProStart helped you in your career?
All of the knowledge I gained from ProStart has given me an advantage in college. Being able to execute tasks on time with the time management I learned.
