Podcasts about prostart

Its all about the salami on this episode as we chat with Matt Browning from Oui Charcuterie! Plus Chef Plum gives us a recap of National Prostart this past weekend in Baltimore!

Justin and Emily are fully caffeinated and slightly unhinged to tackle a lineup of industry challenges both perennial and unprecedented. Justin and Emily celebrate Plymouth Canton's second-place ProStart national finish before diving into the hospitality industry's latest headaches – from Pure Michigan funding stuck in political limbo to the annual H-2B visa lottery keeping northern Michigan operators guessing. Food policy expert Maggie Gentile breaks down the rapidly evolving "Make America Healthy Again" movement that's already pushed 80 bills across 30 states targeting food dyes, seed oils, and other ingredients. Is the industry facing a simple food fad or a smoking-level societal shift? Between Louisiana restaurants potentially posting "we use seed oils" warnings and outright bans on artificial colors, operators face yet another angle of anxiety. The conversation takes several delightful detours, including Emily's inexplicable pitch for "Coney drip cuffs" and whether GLP-1 weight loss pills will reshape dining behaviors. Capitol Day (June 4th) gets a plug, Kalamazoo's sports facility funding earns praise, and somehow The Bear's Season 4 release date sneaks into the conversation – because some priorities never change, even when recording back in the studio. Presented by Fahey, Schultz, Burzych, Rhodes PLDC. Find more information at https://fsbrlaw.com/ For more information on Food Directions, visit https://fooddirectionsllc.com/. For more information about Kids Live Well, visit https://www.mrla.org/kidslivewell.html

Erin Avila-Vissers plucked her family out of the city of Madison and moved them to the country to get back to her own farming roots. Instead of raising corn, soybeans, and cattle like her family did in Indiana, Erin opted for tulips. Four Acres Flowers in DeForest is a startup agribusiness growing tens of thousands of flowers in the spring, summer, and fall.Rain is in the forecast today, but should clear up for the weekend, according to ag meteorologist Stu Muck. Green Bay Packers President Mark Murphy says he's looking forward to the rain to green up his golf course -- that's where he'll be relaxing when the Draft is over.Ryan Demers is a family and consumer science teacher at Pewaukee High School. He’s at the Draft in Green Bay with five of his ProStart students as they get real-world experience in culinary arts and customer service before graduating. ProStart is a two-year restaurant management program. Dillys Boateng is one of the students. She finds herself preparing food with globally recognized chefs and famous Wisconsin supper clubs, and serving attendees and Green Bay Packers Hall of Famers at the Taste of the Draft exclusive event. You don't get this experience inside a classroom, she says.GENYOUth is a nonprofit founded by American dairy farmers and the NFL. The organization is harnessing the hype of the Draft to raise awareness of food insecurity in school-aged kids. CEO Ann Marie Kroutheim tells us how their event, "Taste of the Draft," is supporting 50,000 Wisconsin students across 90 schools with nutrition grants.See omnystudio.com/listener for privacy information.

The Draft in Green Bay offers something for everyone – foodies, sports enthusiasts, history buffs, and even high schoolers preparing themselves for careers. Ryan Demers is a family and consumer science teacher at Pewaukee High School. He’s at the NFL Draft with his ProStart students as they get real-world experience in culinary arts and customer service before graduating. ProStart is a two-year restaurant management program. Five ProStart students from Pewaukee are preparing food with globally recognized chefs and famous Wisconsin supper clubs, and serving attendees and Green Bay Packers Hall of Famers at the Taste of the Draft exclusive event in Green Bay. Dillys Boateng is one of the students getting this hands-on learning experience. She’s a senior at Pewaukee High School, and she's grinning ear-to-ear about this opportunity.See omnystudio.com/listener for privacy information.

They are high school students crafting mouth-watering masterpieces in a sizzling hot competition where culinary talents are put to the test. On this episode of the Supercast, we join students from four Jordan School District high schools dishing up delicious food in a very impressive ProStart competition. It's a competition where rising young chefs are ...continue reading "Episode 289: Students Savor Opportunity to Compete in Big Culinary Competition"

Topic: Malcolm, Carol, and Joe Sherman celebrate Back to School Week at MPB with a visit from Elaine Trigiani before she heads home to Italy. They talk about Elaine's online classes, travel, and olive oil. And then, the Executive Director of the Mississippi Hospitality and Restaurant Association, Pat Fontaine, and culinary arts instructor from Clinton High School, Chef Catherine Bruce, talk about MHRA and the ProStart program for Mississippi high schoolers.Guest(s): Elaine Trigiani, Pat Fontaine, and Catherine BruceHost(s): Malcolm White, Carol Palmer, and Joe ShermanEmail: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

Laurie Fitz celebrates Minnesota High School ProStart Champions who won 3rd place at the National ProStart Invitational. Guests include: National Restaurant Association Educational Foundation ProStart Leaders, Hospitality Minnesota CEO and President, Elk River High School ProStart Teachers, Elk River High School ProStart Management Champions and their key Mentor!   ProStart® is a career and technical education…

Washington's high school ProStart winners, attend our webinar that will discuss the Certified Food Protection Manager requirement in the food code and check out our new members-only section of our website.Subscribe to Washington Hospitality Industry Podcast on Soundwise

Jessica Blomquist, the Executive Director of the Illinois Restaurant Association joins Lisa Dent to talk about the 2024 Illinois Prostart Invitational that will be in Des Plaines Saturday, March 2nd. Follow The Lisa Dent Show on Twitter:Follow @LisaDentSpeaksFollow @SteveBertrand Follow @kpowell720 Follow @maryvandeveldeFollow @LaurenLapka

Continuing our series on experts in our field, today we have on Tom Suchuch to discuss the NM high school culinary program, ProStart. This is a national program with state level programs.  ProStart is part of a necessary conversaton about our current hiring challenges in the restaurant industry. The difficulty in finding and retaining either experienced and/or trainable staff is our latest challenge The industry business model is evolving quickly and restaurant owners have to adapt. Tom Schuch is a perfect choice -- his expertise as the Education Director in New Mexico's chapter of the National Restaurant Association can allow us to think about other avenues to find for hiring people.  Tom Schuch has extensive experience. Tom has been in the food and beverage industry for over twenty years, is a ServSafe instructor with NMRA for the last 3 years and now is leading the ProStart progam. He leads other educational initiatives including ServSafe, Alcohol Server, and ManageFirst certifications.   He also serves as the Executive Director of the Hospitality Industry Education Foundation. Links mentioned in this episode: education@nmrestaurants.org https://www.nmrestaurants.org/prostart-program/ https://chooserestaurants.org/programs/restaurant-ready/ https://chooserestaurants.org/programs/prostart Here is their links mentioned in the show. This episode is intentionally making and effort to seed this information to food and drink businesses around the country. 

In this episode, Anthony welcomes John Henry, the co-founder and managing director of Total Benefits Solutions. The two discuss the changing world of healthcare and how you can add this benefit to attract and retain employees. You can find the Wildfire & Extreme Heat toolkit here, and if you would like to talk to us about either volunteering for ProStart or chatting about your local minimum wage, email podcast@wahospitality.org. Thank you to our sponsors, U.S. Bank and ERNwest. Subscribe to Washington Hospitality Industry Podcast on Soundwise

In this episode, Michelle Korsmo, National Restaurant Association President and CEO and CEO of the National Restaurant Association Educational Foundation (NRAEF) speaks with the NRAEF's former Chair Kent Walrack and current Chair James Fripp about the continued success of the foundation's programs in another installment of Order Up's CEO-hosted miniseries. Kent Walrack, retired executive from Lyons Magnus, joins Order Up for the first time to discuss the growth of programs like ProStart, HOPES, and more over the last five years. Returning to Order Up, James Fripp, Chief Equity and Inclusion Officer, Yum! Brands International shares how the mission of NRAEF continues to inspire and the continued diversity, equity, and inclusion efforts that are essential to an industry that nurtures its workforce. (03:55) – Introducing Kent Walrack(07:37) – Re-introducing James Fripp(08:59) – Building and nurturing a sustainable workforce(10:35) – Growth of the last five years(14:08) – ProStart(20:13) – Industry professionals getting involved in NFRAEF(22:27) – What's next?(25:13) – Creating opportunities and recruitment(28:35) – A commitment to the NRAEF in retirement (30:40) – A shift in perspectiveResources to learn more:The National Restaurant Association Educational FoundationHOPES | Hospitality Opportunities For People (Re)Entering SocietyRelated Episodes:Ep052: Building Trust through Authentic Relationships with James Fripp from Yum! BrandsCEO Series: Political Advocacy in the Restaurant Industry, featuring Michelle Korsmo and Golden Corral President & CEO, Lance TrenaryCEO Series: Creating a Culture that Attracts and Retains Talent, featuring Chef Kisha Hunter, founder and owner of That Jerk Spot LLC and Roz Mallet, CEO/President of PhaseNext Hospitality This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speakers in this podcast are solely those of the guest speakers and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. If you'd like to receive new episodes as they're...

In this episode, Washington Hospitality Association President & CEO Anthony Anton and Senior Director of Communications Lex Nepomuceno sit down and talk about how we can measure if we are creating the pre-eminent hospitality climate in the world. Find the April episode of the CEO Podcast to listen to the ProStart students. If you have any questions, feel free to email us at podcast@wahospitality.org. Thank you to our sponsor, Adesso. Subscribe to Washington Hospitality Industry Podcast on Soundwise

May is mental health month and that encompasses the farming community too.  Sue Springer has personally witnessed the devastating impact ignoring mental health challenges can have on families.  Today she helps educate people on the signs of mental health challenges and distributes information about available resources as  founder of Suicide Prevention Southwest Wisconsin.  Charitee Seebecker visits with her about what's sometimes overlooked by friends and families. Pam Jahnke catches up with Ashley Huhn from the Steffes Group.  This week is a big week for multiple auctions all happening on line.  Sponsored by Steffes Group. Cooking is a natural platform to introduce people to beef.  The ProStart cooking program in Wisconsin helps high school students learn about culinary procedures, and gives them competitive opportunities too.  Badger High School in Lake Geneva is a long time participant in the ProStart program.  Pam Jahnke talks with Jamie Lutz, the Family and Consumer Science teacher.  Her student teams have won the ‘Best of Beef entrée' award, sponsored by Wisconsin Beef Council, for the last two years at the Wisconsin ProStart Invitational contest. Her student Yasmine Binion.  Binion has competed several years and won multiple times.  This program is supported by the Wisconsin Beef Council and state checkoff dollars.  Program paid for by Wisconsin Beef Council and Equity Cooperative.See omnystudio.com/listener for privacy information.

Like many aspiring cooks, Chef Patrick Phelan grew up cooking at home and dreamt of being a chef someday. After working in various restaurant roles in college, he worked his way up to pastry chef at a top New Orleans restaurant. But his culinary career took an unexpected turn into education after Hurricane Katrina closed his restaurant. With a reopening uncertain, Patrick went looking for a new job and landed one as a ProStart educator for a school in the area. Nearly two decades later, he's still teaching and was recently named 2023 ProStart Teacher of the Year. Listen in to hear more about Patrick's commitment to educating tomorrow's restaurant leaders. (01:49) - Patrick's journey from the kitchen to the classroom(05:14) - Explaining the ProStart Educator role(07:57) - Building career paths for students(10:25) - Helping students expand their culinary horizons(13:36) - Inspiring career paths of ProStart graduates(16:08) - Advice for students curious about the ProStart programProStart is a two-year industry-backed culinary arts and restaurant management program for high school students. The program reaches approximately 165,000 students in over 1,850 schools in all 50 states, Washington, dc, and the territory of Guam. Over the past 23 years, more than 1 million students have participated in ProStart.Patrick Phelan is a certified ProStart and ServSafe educator based in Louisiana. Patrick has worked in the restaurant industry for over 20 years in a number of capacities and has been educating the next generation of restaurant workers for 17 years.The ProStart Teacher of the Year Award, sponsored by Golden Corral in honor of founder James Maynard, honors one individual for their tireless dedication to providing remarkable experiences to their ProStart students.The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.Podcast episode production by Dante32.

Welcome to the April episode of the CEO Podcast with Washington Hospitality Association President & CEO Anthony Anton. This month, we are so lucky to have the state winners of the management and culinary competitions at this year's Prostart competition! Today, we'll hear from the management team at Bonney Lake High School and the culinary team from Newport High School in Bellevue, WA. They'll tell us what they love about the ProStart program, their future plans in the industry and what they need from employers as high school students. Thank you and good luck to these students: Bonney Lake High School management team: Em McCollough, Mira Tynes, Kellyjo Hammond Newport High School culinary team (Bellevue, Wash.): Armaan Virk, Cameron Poad, Brady Talich, Wesley Zhang Thank you to our sponsor, Adesso.  Links mentioned in the show: ProStart ServSafe Wage reports - Members-o nly access Questions? Email us at podcast@wahospitality.org Subscribe to Washington Hospitality Industry Podcast on Soundwise

En septiembre de 2022, la Ciudad de Hillsboro emitió una serie de diálogos mensuales llamados,Conversaciones comunitarias con el alcalde Steve Callaway. Cada mes, el alcalde organiza un diálogo de hasta 30 minutos con diferentes panelistas, incluyendo empleados de la ciudad y socios comunitarios. La edición de marzo de la serie presenta al superintendente de HSD, Mike Scott; a la directora de redes de apoyo estudiantil y del programa Caminos a la Profesión y a la Universidad, Brooke Nova; y a la oficial de equidad, acceso e involucramiento, Francesca Sinapi. Su conversación reflexiona sobre los principales logros en la carrera del superintendente Scott; el desarrollo del programa Caminos a la Profesión y a la Universidad; las máximas prioridades de equidad, incluido el aprendizaje socioemocional; el aumento en las tasas de graduación a tiempo; el nuevo plan estratégico del distrito; la apertura de la Escuela Primaria Tamarack en South Hillsboro; la apertura del Centro de Descubrimiento JA de Junior Achievement en el centro de Hillsboro; y la orientación de los panelistas para que las familias ayuden a los estudiantes a aprovechar al máximo su experiencia educativa y estar... ¡Orgullosos de ser HSD! Visite el sitio web de la ciudad de Hillsboro para ver un video de la conversación o escuchar el podcast.  El lunes, 13 de marzo, Maxx Weber y Thalia Thomas, estudiantes senior de la Escuela Preparatoria Liberty; Jason Kruger estudiante junior y la maestra y entrenadora Melissa Buechler viajaron a Salem para competir en los campeonatos ProStart de Oregón, un evento de Oregon Hospitality Foundation que muestra a los futuros chefs y administradores de la industria culinaria.  El desafío culinario consistía en preparar una comida gourmet de tres tiempos con solo dos hornillas de butano en menos de una hora. Su menú incluía un aperitivo de ceviche de pescado Rockfish con chips de tortilla recien hechos; un plato principal de trucha arcoiris al chipotle con cuscús de cilantro y limón, y chayote salteado; además de un postre de moussede Mascarpone en un cascarón de chocolate negro, crujiente chile tostado y naranjas cara cara. El equipo de Liberty fue el más pequeño de todos los grupos que compitieron y, lamentablemente, no se posicionó entre los ganadores de la competencia. Sin embargo, dos chefs que participaron como jueces dijeron que el postre del equipo de Liberty era su favorito, y un chef pidió su receta del marinado de la trucha arcoiris. Obtenga más información en nuestro sitio web. No habrá edición de Noticias de la Semana el 27 de marzo, mientras los estudiantes estén en el receso de primavera. Nuestra próxima edición se publicará el lunes, 3 de abril. ¡Disfrute de una semana segura, divertida y relajante! La publicación de Noticias de la Semana se elabora y se envía por correo electrónico a las familias y a los miembros del personal de HSD cada semana durante el año escolar. Por favor, agregue esta dirección de correo electrónico a su lista de «remitentes seguros» para asegurarse de recibir siempre la publicación más reciente. Además, por favor no deje de agregar a sus enlaces favoritos el sitio web de nuestro distrito (hsd.k12.or.us) y la página del año escolar 2022-23 (hsd.k12.or.us/202223schoolyear) para mantenerse informado sobre lo que está sucediendo en nuestro distrito y en las escuelas.

The City of Hillsboro launched a monthly dialogue series, Community Conversations with Mayor Steve Callaway, in September 2022. Each month, the Mayor hosts a discussion of up to 30 minutes with different panelists, including City employees and community partners.  The March edition of the series features HSD Superintendent Mike Scott; Director of Student Support Networks and Career and College Pathways Brooke Nova; and Equity, Access, and Engagement Officer Francesca Sinapi.  Their conversation reflects on top accomplishments of Superintendent Scott's career; Career and College Pathways development; top equity priorities, including social-emotional learning; increases in on-time graduation rates; the District's new strategic plan; the opening of Tamarack Elementary School in South Hillsboro; the opening of Junior Achievement's JA Discovery Center in downtown Hillsboro; and the panelists' guidance for families to help students make the most of their educational experience and be…Proud to be HSD! Visit the City of Hillsboro's website to view a video of the conversation or listen to the podcast version.   Our Featured Event is Liberty High School's participation in the Oregon ProStart Championships. On Monday, March 13th Liberty High School seniors Maxx Weber and Thalia Thomas, junior Jason Kruger, and teacher and coach Melissa Buechler traveled to Salem to compete in ProStart - the Oregon Hospitality Foundation's event showcasing the industry's future chefs and managers. The culinary challenge was to prepare a three-course gourmet meal with only two butane burners in under an hour. Their menu included an appetizer of Rockfish Ceviche with Fresh Tortilla Chips; a main dish of Chipotle Steelhead with Cilantro-Lime Couscous and Sautéed Chayote Squash; and a dessert of Mascarpone Mousse in a Dark Chocolate Shell, Toasted Chili Crunch & Cara Cara Oranges. Liberty's was the smallest team of any group competing, and unfortunately did not place in the competition. However, two chef judges said the team's dessert was their favorite, and one chef asked for their Steelhead marinade recipe. Learn more on our website. Hot News is produced and emailed to HSD families and staff each week school is in session. Please add the address to your “safe sender” list to make sure you always receive the latest issue. Please also bookmark our district website: hsd.k12.or.us and the 2022-23 School Year page: hsd.k12.or.us/202223schoolyear to stay informed about what's happening in our district and schools.

HRA Educational Foundation. The host for this show is Sheryl Matsuoka. The guests are Micah Suderman, Keith Mallini and Jesse Aguinaldo. The Top Tracer Golf Event serves as a fundraiser for the Hawaiʻi Restaurant Association Education Foundation, which channels the raised funds toward providing scholarships and teacher grants to ProStart culinary students in Hawaiʻi's high schools. The Hawaiʻi Restaurant Association Educational Foundation ProStart Culinary Program was established with a vision to boost Hawaiʻi's restaurant and hospitality industry by offering educational programs, fostering industry engagement, and promoting the industry to upcoming generations. At present, Hawaiʻi has 11 ProStart High Schools, and the number of such schools joining the initiative increases every year! Register your team today! The ThinkTech YouTube Playlist for this show is https://www.youtube.com/playlist?list=PLQpkwcNJny6nvXix1KvDbKgZndJr3pa10 Please visit our ThinkTech website at https://thinktechhawaii.com and see our Think Tech Advisories at https://thinktechadvisories.blogspot.com.

Lacey Woods, Andover Central High School Culinary Arts teacher, joins ACHS students Hayley Boatright, Emma Geier and Madelyn Stowell to discuss their upcoming ProStart culinary competition.

Every February, the CTE community celebrates CTE Month® to raise awareness of the role that CTE has in readying learners for college and career success. CTE Month is also a time to recognize and celebrate the achievements and accomplishments of our CTE partners at the local, state and national level.This month, we turn the reins over to Mrs. Breanne Lynch, CTE Coordinator for the District, who will interview our CTSO advisors and student leaders. Today's episode features HHS's ProStart Program. Joining us are:Mrs. Deb Rombough | ProStart Advisor & Culinary InstructorAlexis RauschAlexandria RitesmanLeia Rombough  Career & Technical Education at HHS

Bonita Unified School District ProStart culinary educators Nick and Laurie Brandler discuss the importance of providing their students with networking opportunities with professional Bay Area chefs during an exclusive six-day ProStart training field trip in early November. The Brandlers are joined by San Dimas High School graduate Kris Lara, who is currently a pastry chef at a two-star Michelin restaurant in San Francisco. 

This week on Order Up, Karly is joined by ProStart educator Scott Cave and RYRA program alumni Jaymeerah Harris and James Henry to provide insider perspectives on the Restaurant Youth Registered Apprenticeship program. The program connects young people to apprenticeship opportunities within the hospitality industry. In this episode, hear from the program's inaugural participants, their successes in the industry thus far, and the future of RYRA.(0:54) – Restaurant Youth Registered Apprenticeship (3:04) – Being a ProStart educator(4:47) – Piloting RYRA(6:46) – Hearing from program alumni(10:53) – Deciding to participate in RYRA(15:28) – Looking to the futureFor more information about the National Restaurant Association Educational Foundation, visit https://chooserestaurants.org/.For more information about the Restaurant & Hospitality Leadership Center, visit https://restaurant.org/education-and-resources/learning-center/workforce-engagement/restaurant-and-hospitality-leadership-center/. This episode is proudly Supported by Coca-Cola.The views expressed in this podcast are solely those of the speakers and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.Podcast episode production by Dante32.

This episode is the second installment of a new miniseries where National Restaurant Association President & CEO Michelle Korsmo discusses key topics and issues with Association members. Listen to the https://restaurant.org/education-and-resources/podcasts/order-up/ceo-series-political-advocacy-in-the-restaurant-industry/ (first installment) of the series entitled “Political Advocacy in the Restaurant Industry” with Lance Trenary. And check out Michelle's https://restaurant.org/education-and-resources/podcasts/order-up/introducing-the-national-restaurant-associations-new-president-and-ceo/ (introductory episode) from earlier this year. This week on Order Up, Michelle Korsmo is joined by Chef Kisha Hunter, founder and owner of https://www.facebook.com/profile.php?id=100049124695391 (That Jerk Spot LLC) and founder of Rise Above the Ordinary, and Roz Mallet, former board chair of the National Restaurant Association, emeritus board member of NRAEF, and CEO/President of https://phasenexthospitality.com/ (PhaseNext Hospitality). With Michelle, they discuss https://chooserestaurants.org/ (NRAEF) programs (like https://chooserestaurants.org/programs/hopes/ (HOPES) and https://chooserestaurants.org/programs/prostart/ (ProStart)) that cultivate a talented restaurant industry workforce from all backgrounds. Roz and Chef Kisha share insight into their inspiring careers and approaches to leadership and mentorship across numerous roles and enterprises. In this episode, learn how cultivating a culture that acknowledges the needs of today's employees—while amplifying the benefits of working in the restaurant industry—can combat workforce challenges.  (4:08) – Introducing https://www.linkedin.com/in/roz-mallet-0077068/ (Roz Mallet) (8:18) – Introducing https://www.linkedin.com/in/lakisha-hunter-95680a186/ (Chef Kisha Hunter) (13:46) – https://chooserestaurants.org/programs/prostart/ (ProStart)  (15:50) – https://chooserestaurants.org/programs/hopes/ (HOPES) (18:48) – https://chooserestaurants.org/programs/military/ (Military programs) (21:19) – Lessons in professionalism and fulfillment (25:26) – Current challenges for recruitment and retention (32:22) – https://www.rise-above-the-ordinary.com/ (Rise Above the Ordinary) (38:11) – Looking ahead This podcast is intended for general informational purposes and is not intended to provide medical or legal advice. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws.  If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

Ep. 1913 H-D/CAL ProStart Team by Radio on the Go

Ryan Dion is Co-Founder and Chief Operating Officer of 110 Grill and guides one of the nation's fastest-growing restaurant chains, an eight-year-old enterprise with 36 restaurants across five states. He was named The Massachusetts Restaurant Association's Restaurateur of the Year in 2020. Ryan shares what sparked his passion for the hospitality industry and his journey to lead restaurants of his own. He and his team dutifully care for people with food allergies. He discusses their allergy program and protocols and why 110 Grill was named Top Ten Allergy-Friendly Restaurant Brand by Allergy Eats. They are also impressively Proud Supporters of the Boston Children's Hospital Celiac Disease Program. Ryan discusses expansion and carefully considers the whys and hows, where the risks lie in the process, and how these risks can be mitigated. He discusses what he, as an employer, is looking for in a candidate and provides tips on how to sell yourself during an interview. He is deeply involved with ProStart, helping state-level teams and judging at the national level. Golf tournament? Check! 100% of proceeds going towards this great cause.

Mandy Hines is Regional Admissions Counselor for Johnson & Wales University, known for its College of Food Innovation & Technology.  She has worked as the Director of Hospitality Foundation for the North Carolina Restaurant and Lodging Association and was tasked with coordinating the ProStart programs working with teachers and students.  She also has a Bachelor of Science focused in Family and Consumer Sciences/Human Sciences and was a direct seller for Pampered Chef trained in culinary techniques.  Mandy shares her impressive professional journey and why hospitality is a passion point for her.  She talks about the incredible offerings and programs at JWU.  She provides admissions advice, tips and techniques, and financial aid guidance.  Mandy is a huge part of what makes ProStart so great, tells us about her involvement with the program, and her most memorable moments.  The hospitality industry has seen many changes over the years, and Mandy speaks about her observations.

Ep. 1829 H-D/CAL ProStart Team by Radio on the Go

This monthly episode is about the great work of our ProStart teams! We have our student of the week Keyair Mims-Odom from our Baking & Dining program. Our fearless leaders, Mr. Orfe and Mr. Nash take us on this journey to learn more about Mercer County Technical Schools and have some fun along the way! Make sure to listen to us on Spotify, Google Play, and iTunes.Opening: 00:00:00Student of the Week: 00:08:37Outro: 00:18:25@mctsnjwww.mcts.eduInstagram: www.instagram.com/mctsnjFacebook: fb.me/mctsnjTwitter: www.twitter.com/mctsnjYoutube: goo.gl/nc1hEf

Sen. Patty Murray spoke on the Senate floor in support of the continuing emergency support for restaurants act – a bill that would allocate $48 billion for the RRF; your government affairs team secured temporary alcohol to-go allowances. The temporary allowance will expire on July 1, 2023; after two years… we are excited to announce…Prostart is back! For more information, go to https://wahospitality.org/Subscribe to Washington Hospitality Industry Podcast on Soundwise

This monthly episode is about the great work of our ProStart teams! We have our student of the week Rowan Short and featured guest Kiet Maloney. Our fearless leaders, Mr. Orfe and Mr. Nash take us on this journey to learn more about Mercer County Technical Schools and have some fun along the way! Make sure to listen to us on Spotify, Google Play, and iTunes.Opening: 00:00:00Featured Guest: 00:07:33Student of the Week: 00:18:43Outro: 00:26:46@mctsnjwww.mcts.eduInstagram: www.instagram.com/mctsnjFacebook: fb.me/mctsnjTwitter: www.twitter.com/mctsnjYoutube: goo.gl/nc1hEf

After a longer than usual delay (with few noticing frankly), Justin and Emily are back to discuss MRLA Capitol Day, the emotional return of the statewide ProStart competition, why cabbage is a St. Patrick's Day loser and what's happening around the Capitol during a very busy legislative session. We then searched the world for the best possible guest and found him right down the hall! MRLA's Vice President of Government Affairs, John McNamara, joins the pod to share insights from the lobbyist trenches, how he stumbled into this profession and why he came to love it. Finally, we give the people what they want – the oral history of how Johnny came to star in the quirkiest restaurant commercial ever to grace mid-Michigan airwaves. Check it out HERE. Trust us.  

This monthly episode is about the great work of our ProStart teams! We have our students of the week/featured guests, Jade, Yailene, Kayla, and Francia. Our fearless leaders, Mr. Orfe and Mr. Nash, who take us on this journey to learn more about Mercer County Technical Schools and have some fun along the way! Make sure to listen to us on Spotify, Google Play, and iTunes.Opening: 00:00:00Featured Guest/Student of the Week: 00:06:53Outro: 00:16:08@mctsnjwww.mcts.eduInstagram: www.instagram.com/mctsnjFacebook: fb.me/mctsnjTwitter: www.twitter.com/mctsnjYoutube: goo.gl/nc1hEf

We celebrate our 100th episode honoring and exploring ProStart, a program of the National Restaurant Association Education Foundation (NRAEF).  ProStart is a career and technical education program that unites the foodservice industry and the classroom to teach high school students culinary techniques and restaurant management principles through real-life experiences, as well as practical skills such as communication, teamwork, professionalism and time management.  ProStart is a nationwide (including Guam and D.C.) that reaches approximately 130,000 students in more than 1700 high schools.  ProStart student teams from across the country demonstrate their business acumen and culinary skill at state competitions. Winning teams earn scholarships, honors and the opportunity to compete against the very best teams from other states at the National ProStart Invitational.   ProStart has impressively awarded over $1 million in scholarships and individual grants.  The ProStart judging and culinary educator panel discuss their unwavering passion for the organization, share their personal experiences, and how the students have inspired them.Our panel includes Emily Williams Knight, President and CEO of the Texas Restaurant Association and Education Foundation; Mark Molinaro, Interim Executive Director and Senior Lecturer at Northern Arizona University's School of Hotel and Restaurant Management; Matthew Welsch, also known as the Vagabond Chef, owner of Vagabond Kitchen; Rebecca Giedosh-Ruge, ProStart Educator at Mat-Su Career and Technical High School; and Yves Chambaz, ProStart Educator at J. Sterling Morton East High School.  Thank you all for being part of this.

Little Rich is the Tortilla Savant and food and beverage Godfather to Denver! He's dropping knowledge today! Tune in to hear one of our industry's most respected business man, Richard Schneider from Raquelitas Tortillas talk to our young culinary students and teachers with the ProStart program at the Colorado Restaurant Foundation, with the Colorado Restaurant Association. Just a reminder that the TME Road Trip 2021 and Summer Dinner Series are right around the corner! We're going to be putting out a ton of great video from our Road Trip Last year and the Summer Dinner Series last year at the amazing Pizza Republica - Downtown Denver, so be sure to share it and let's celebrate all the incredible agriculture, and food and beverage Colorado has to offer!

Hi everybody. Welcome to another episode of the podcast. Sheri is a Chef Instructor/Owner of le pain de vie Culinaire and Cast Iron Skillet. She brings a diverse background which includes culinary arts, nutrition, and food science. In 2014 Sheri began providing “culinary edutainment” experiences through community cooking classes specializing in Creole and African cuisine. Her food journey began watching my grandmother Adele and my mother Viola create so many wonderful dishes in the kitchen. After earning a Bachelor of Science in Dietetics and Management from Northwestern State University in Natchitoches, Louisiana, Sheri began my career in public education. Sheri has taught culinary arts using the ProStart curriculum on the secondary level, and currently teaches at McLennan Community College in Waco, TX. In this episode Sheri and I discuss her journey as a cookbook writer, and how we have to commit to the long-game to become published. Things We Mention In This Episode: Learn more about How to Get Paid to Write a Cookbook  Gifts From the Ancestors The Picayune's Creole Cook Book: New Orleans Times-Picayune Cane River Cuisine

Today, I'm interviewing Chef Josh Walbolt, a chef whose most recent position was at Eleven Madison Park. Chef Josh started his illustrious culinary career in high school where he was a two time Minnesota state champion in a culinary arts competition called ProStart, a competition that is sponsored by the National Restaurant Association Educational Foundation. After winning at state, Chef Josh went on to compete at the national level, which cemented his determination to become a professional chef. After high school, Chef Josh honed his skills through a wide variety of experiences around the country, and has done everything from being a Chef de Cuisine, a catering company owner, a competitor in cooking battles against James Beard and Michelin starred chefs to mentoring future chefs in the very program that jumpstarted his career. He's also been a nominee for the Rising Star Chef award by the Charlie's Award, an annual event that celebrates the exceptional contributions of the Twin Cities area's restaurant and food service industry.   Find Chef Josh: YouTube Facebook Instagram   Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

Alycia is the Executive Director of the California Restaurant Association Foundation (CRAF). Alycia's enthusiasm in indicative of why this Foundation is able to raise money and succeed to help so many people. The Foundation is the helping hand that empowers California's restaurant workforce through education, scholarships, and emergency assistance. The Foundation has a few programs including Scholarships, Restaurants Care and Pro Start. In 2019, $90,000 in scholarships were given to 30 students. Since its inception in 1981, CRAF has awarded more than $2 million in scholarships and grants. Restaurants Care provides one-time financial support to restaurant employees facing an unforeseen hardship. ProStart is a two-year high school culinary arts and restaurant management program. In California, the CRA Foundation runs the ProStart program in 140 public high schools – reaching 13,500 students. Many of the schools that they serve are under-resourced and are in disadvantaged communities. The CRAF was founded in 1981 and is doing an incredible service to the hospitality industry.  [EP71] To learn more about the CRAF visit www.calrestfoundation.org or on Facebook at https://www.facebook.com/CRAFoundation/ and Instagram at @crafoundation

Nevaeh Lindemuth. Nevaeh is a tenth grade student in the Culinary Arts program. She is a competitor on the Jeff Tech ProStart team, a judged competition focusing on restaurant management and culinary arts. Culinary students on the ProStart team spend a lot of time after school practicing the skills they are going to showcase during competition. She also competes in SkillsUSA in Culinary Arts. Nevaeh is a member of the Culinary Club, Career and Technical Student Organization (CTSO) and the aevidum club. In her spare time, she is an Arc of Learning tutor at C.G. Johnson and also participates in the Jefferson County Relay for Life. Nevaeh currently works at Annie’s Hometown Restaurant and after graduating from Jeff Tech would like to one day own her own restaurant. Her home school is the DuBois Area School District and she is the daughter of Ayla Becker of DuBois.

In 2016, Milwaukee Public Schools implemented ProStart, a nationally recognized culinary arts track for high school students that aimed to change the trajectory for students, offer them valuable life skills and prepare them for future jobs in the service industry.On this week’s podcast, we chat with two key players who keep the program running at Bay View High School, one of four MPS secondary education institutions who offer ProStart to students. Chef Jarvis Williams, formerly of SURG Restaurant Group and Culinary Arts Instructor AnnMarie Sims talk us through the program, offering insights into what makes culinary education work, what students learn and how it contributes to their success. Along the way, they share stories from the perspective of chef mentor and teacher, illustrating how passion, hard work and dedication make a difference in the lives of urban youth.

In this episode, we talk with one of the most influential people in the country, DAWN SWEENEY, the President & CEO of the National Restaurant Association; the 2nd largest industry in the U.S., representing 15 million people and $863 Billion in sales.THOUGHT #1Life is a juggling act of glass and rubber balls; a great ‘juggler’ knows which ones can easily bounce and which ones to prevent from falling and shattering.THOUGHT #2If you are depressed, you are living in the past; if you are anxious, you are living in the future; if you are at peace, you are living in the present - Lao TzuCONNECT:Website: www.Restaurant.orgBRAND & RESOURCE MENTIONS:International Dairy Foods Association - www.IDFA.org"Got Milk?" campaign - https://en.wikipedia.org/wiki/Got_Milk%3FAARP - www.AARP.orgLao Tzu - http://www.chebucto.ns.ca/Philosophy/Taichi/lao.htmlThe 7 Habits of Highly Effective People - www.FranklinCovey.comThe Speed of Trust (Steven R Covey) - www.SpeedofTrust.comSally Smith - https://en.wikipedia.org/wiki/Sally_J._SmithBuffalo Wild Wings - www.BuffaloWildWings.comDon't Sweat the Small Stuff (Richard Carlson) - https://www.amazon.com/Dont-Sweat-Small-Stuff-Its/dp/0786881852Woolworths - www.Woolworths.comJames Cordon (The Late Late Show) - https://en.wikipedia.org/wiki/James_CordenWest Side Story - www.WestSideStory.comFoo Fighters - www.FooFighters.comHard Rock International – www.HardRock.comRock ‘n Roll With It: Overcoming the Challenge of Change (Brant Menswar) – www.RocknRollWithIt.comCulture That Rocks: How to Revolutionize Your Company’s Culture (Jim Knight) – www.CultureThatRocks.comCannonball Kids’ cancer – www.CannonballKidscancer.orgKeppler Speakers - www.KepplerSpeakers.comCertified Rock Star - www.CertifiedRockStar.comThoughts That Rock – www.ThoughtsThatRock.comSpectacle Photography (Show/Website Photos) – www.spectaclephoto.comJeffrey Todd “JT” Keel (Show Music) - https://www.facebook.com/jtkeelDAWN SWEENEY'S BIO:As president and chief executive officer of the National Restaurant Association, Dawn Sweeney has been instrumental in focusing the mission of the Association through a unique, multi-year strategic plan, highlighting key areas of opportunity within the restaurant industry.The National Restaurant Association’s members include quick service, fast casual, managed foodservice, casual and fine dining – along with manufacturers, suppliers and distributors. The American restaurant industry is composed of one million restaurant and foodservice outlets and 14 million employees. Since taking the helm at the end of 2007, Sweeney has led the Association in a wide-range of policy issues, while offering services and products that promote the industry and help individual operators and large multi-unit companies succeed.Sweeney has realigned the Association’s priorities and structure to strengthen its core operations, including consolidating its Foundation around a mission to develop a strong workforce and build the next generation of industry leaders. The National Restaurant Association Educational Foundation’s major goal is to educate students on the restaurant business through the ProStart program – running in high schools nationwide – and to provide educational scholarshipsSweeney has led the Association to several major legislative victories, including achieving federal legislation on menu-labeling, and has launched the first-of-its-kind children’s menu initiative – Kids LiveWell. Under her leadership, the Association’s annual tradeshow – the largest restaurant and hospitality industry tradeshow in the U.S. – has seen growth both in revenue and impact.Before joining the National Restaurant Association, Sweeney was president and CEO of AARP Services, the wholly owned taxable subsidiary of AARP. She grew annual revenues from $175 million to $785 million during her tenure – serving 11 million AARP members annually. Her 25+ years of marketing, advocacy and policy experience also include leadership positions at the National Rural Electric Cooperative Association, a membership organization of consumer-owned electric utilities, and the International Dairy Foods Association, the trade association for the nation's dairy foods industry, where she played a major role in the launch of the “milk moustache” advertising campaign.Sweeney has been named one of the perennial top association CEOs in the country for the past several years. She serves on the boards the U.S. Travel Association and the Women’s Foodservice Forum, and is an active member of the U.S. Chamber of Commerce’s Committee of 100, the International Women’s Forum, and the Committee of 200, an international network of female executives. She is also a charter member of Child Obesity 180, an initiative of private, public, non-profit and academic leaders committed to helping prevent childhood obesity through evidence-based initiatives.A native of Maine, she is a graduate of Colby College and earned her MBA at George Washington University. Sweeney lives in northern Virginia with her husband and son.

Hosted by David and Nycci Nellis. On today's show: • NanoSalad is a new “wholesome hack” to help you Eat Better Fast. IT'S A Zero-prep, 100% REAL ORGANIC VEGGIE AND FRUIT FOOD. Sprinkle onto almost any meal for a fast veggie vigor & fiber boost - Jag Bhalla, NANOSALAD'S OWNER, AND CHEF Nick Moyer ARE IN TO TELL US ALL ABOUT IT. • EVERYBODY'S TALKING ABOUT IT – THOMPSON ITALIAN IN FALLS CHURCH CITY – CHEF-OWNERS Gabe & Katherine Thompson - The Thompsons – who wrote the bestseller Downtown Italian – are excited to serve casual Italian food that stirs the imagination in a family-friendly setting that they're deeply connected to. • Gordon Lambourne IS VP, Communications AT The National Restaurant Association Educational Foundation (NRAEF) – IT provides people from all backgrounds with the training, education, financial resources, and career development they need to build pathways to meaningful jobs and careers in the restaurant and foodservice industry. The NRAEF is a national organization, but HQed right here in the District. Last fall, THEY kicked off THEIR career and technical education program, ProStart, for high school students AT DC HIGH SCHOOLS, AND WE'LL HEAR ALL ABOUT THIS PIONEERING PROGRAM. • Jenna Umbriac, Director of Programs, MANNA FOOD CENTER IS IN WITH DETAILS ABOUT THE OCTOBER 26, No Waste, Big Taste: Rescued Food Cooking Competition AT Fresh Farm Silver Spring Farm Market, 890 Ellsworth Dr., Silver Spring, MD - Local chefs compete “Chopped” style to turn ugly produce and recovered food into culinary masterpieces. • Meredith Meyer Grelli is Co-Founder and Co-Owner of Wigle Whiskey, Pittsburgh's first distillery since Prohibition. Since beginning distilling in December 2011, Wigle Whiskey has worked to restore Pittsburgh's legacy as the Birthplace of American Whiskey and the epicenter of Rye. She's in with tastes and talk of everything from Wigle to the Whiskey Rebellion.

Hosted by David and Nycci Nellis. On today’s show: • NanoSalad is a new “wholesome hack” to help you Eat Better Fast. IT’S A Zero-prep, 100% REAL ORGANIC VEGGIE AND FRUIT FOOD. Sprinkle onto almost any meal for a fast veggie vigor & fiber boost - Jag Bhalla, NANOSALAD’S OWNER, AND CHEF Nick Moyer ARE IN TO TELL US ALL ABOUT IT. • EVERYBODY’S TALKING ABOUT IT – THOMPSON ITALIAN IN FALLS CHURCH CITY – CHEF-OWNERS Gabe & Katherine Thompson - The Thompsons – who wrote the bestseller Downtown Italian – are excited to serve casual Italian food that stirs the imagination in a family-friendly setting that they’re deeply connected to. • Gordon Lambourne IS VP, Communications AT The National Restaurant Association Educational Foundation (NRAEF) – IT provides people from all backgrounds with the training, education, financial resources, and career development they need to build pathways to meaningful jobs and careers in the restaurant and foodservice industry. The NRAEF is a national organization, but HQed right here in the District. Last fall, THEY kicked off THEIR career and technical education program, ProStart, for high school students AT DC HIGH SCHOOLS, AND WE’LL HEAR ALL ABOUT THIS PIONEERING PROGRAM. • Jenna Umbriac, Director of Programs, MANNA FOOD CENTER IS IN WITH DETAILS ABOUT THE OCTOBER 26, No Waste, Big Taste: Rescued Food Cooking Competition AT Fresh Farm Silver Spring Farm Market, 890 Ellsworth Dr., Silver Spring, MD - Local chefs compete “Chopped” style to turn ugly produce and recovered food into culinary masterpieces. • Meredith Meyer Grelli is Co-Founder and Co-Owner of Wigle Whiskey, Pittsburgh's first distillery since Prohibition. Since beginning distilling in December 2011, Wigle Whiskey has worked to restore Pittsburgh’s legacy as the Birthplace of American Whiskey and the epicenter of Rye. She’s in with tastes and talk of everything from Wigle to the Whiskey Rebellion.

Bonita Unified School District culinary arts students found the recipe for success during the 2019 California Restaurant Association ProStart Cup, winning awards and scholarships for their innovation, management and culinary skills. Bonita Unified teachers Nick and Laurie Brandler discuss what compelled them to leave jobs in the restaurant industry to become educators, and Bonita and San Dimas High students talk about the ProStart competition.

Mediacom services were unavailable during the overnight hours as part of the I-74 bridge project. Also, the 12th annual Taste of ProStart fundraiser is tonight in Davenport. Get details as Matt Hammill from Quad Cities Today at KWQC joined AM Quad Cities.

The hospitality industry is concerned over reports that Immigration New Zealand plans to more than double the cost of a working visa.Chris Lynch spoke to Restaurant Association chief executive Marisa Bidois who says nearly all of their members are against this.She says while they are trying to attract kiwi workers through their ProStart programme but they still rely heavily on migrant workers.

Tonight we chat food and culinary education with Sheree Mooney the co-lead judge from this years Pro Start Nationals. We talk about how the industry is changing with better education for incoming cooks, what we as chef's need to improve on, and we get her take on the "celebrity chef" in the digital age.We also spend a little time defining some often mis-used terms in the food world with Chef.Sheree Mooney’s dream started with a toy oven.She would pull out her Fisher-Price oven, “cook” plastic hot dogs, put them on a plate and serve them to her parents.That early love of cooking carried the 2008 alumna through The Collins College of Hospitality Management program to the Culinary Institute of America at Greystone to the executive sous chef position at San Francisco’s SPQR, which earned a prestigious Michelin star during her tenure there.“My favorite thing about being a chef is that first bite someone takes,” she says. “How satisfied someone is is the most amazing part.”About a year ago, Mooney returned to Cal Poly Pomona to fulfill another dream she has long had – teaching. Follow Chef on Insta @scm629 

On this episode Chef Plum recaps the Prostart nationals in Providence this year. Plum was honored to be a judge in the culinary entree catagory. We also talk about underage "Chefs" or Kids in the field. We are joined by two time cupcake wars champion Casey Shiller. Casey was also a judge at this years pro start and spent some time with Chef Plum. He is a very funny and awesome guy with an real respect for the industry. We chat about baking in the restaurant world, teaching and more!Follow Casey @stlpastry on insta!

This week's show features "Chefletes" from Albertville High School's ProStart Culinary Team. Casey Pizano, Anahi Ortiz & Moni Bell sit down and talk about life and thier culinary competitions. We talk about baseball and softball scores from our local teams. The guys talk about "The Forgotten" in the clutch moment. We have some riddle trivia for our Freestyle, with listeners calling in to win a pair of tickets to Boaz 9 Cinemas, a bag of candy, or JOSH's SHOES. We all eat Marco's Pizza & a great time is had by all. Check it out!

Hear what’s sprouting from Oregon’s culinary student talent in this episode where we sit down with guests from McMinnville High School’s ProStart Program as they prepare to compete in the National ProStart Invitationals. Learn the history of this Career and Technical Education program, supported by ORLA’s Education Foundation, and its role in the hospitality industry’s workforce development. Guests:Devin Baldwin, ProStart Student Team Manager, McMinnville High SchoolKrista Carpino, Culinary Instructor, McMinnville High SchoolGuest host: Wendy Popkin, Executive Director, ORLA Education Foundation  

Jobs are top of mind for all Americans, and the National Restaurant Association's experts Hudson Riehle and Wendi Safstrom explain how today's job market is affecting your stores.

Can you smell the turkey yet? Ever wonder what it takes to start a career in the restaurant and food service industry? Check out the Culinary Arts & Hospitality program at WSWHE BOCES featuring ProStart™.