National Restaurant Association Educational Foundation

National ProStart Invitational 2025
2025-05-02 - 2025-05-04 | Marriott Baltimore Waterfront, 700 Aliceanna Street, Baltimore, MD, 21202, United States
National ProStart Invitational
May 2–4, 2025

View the main NPSI page

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Industry of Opportunity Webinar Series 04/24/25
2025-04-24 14:00 - 15:00 (America/New_York)
Industry of Opportunity Webinar Series
Thinking Like a Restaurant Owner: How Apprenticeship is Fueling Leadership Development in the Restaurant Workforce
Thursday, April 24, 2025, 2:00pm ET – Register Now
Running a restaurant requires stamina and a business-savvy skill set – expertise that is best acquired on the job. Find out how apprenticeship is maximizing the hands-on nature of restaurant employment to help operators advance and promote employees who can master cost management as well as they wield their knife skills. Walk away from this webinar understanding the value of apprenticeship to restaurant business longevity and actionable information to implement it at your operation.
Unlock the potential of the restaurant industry with our six-part “Industry of Opportunity” webinar series! From building essential skills to inspiring the next generation of leaders, this series is designed to empower you and your team with actionable insights and innovative strategies.
Join us on the last Thursday of each month to explore topics ranging from skill-building and cultural intelligence to youth engagement and leadership development. Each webinar promises to deliver valuable insights and actionable information to help you and your team thrive in this dynamic industry.

REGISTER NOW

Advanced Culinary Training Program (ACTP) - March 2025
2025-03-31 - 2025-04-04 | Culinary Institute of America in San Antonio, 312 Pearl Parkway, San Antonio, 78215
Advanced Culinary Training Program (ACTP) - November 2024

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Industry of Opportunity Webinar Series 03/27/25
2025-03-27 14:00 - 15:00 (America/New_York)
Industry of Opportunity Webinar Series
Building Opportunity for Young People
Thursday, March 27, 2025 – Register Now
Find out why the restaurant industry means opportunity for young people from all backgrounds and how Restaurant Ready is equipping them with first job skills to enter our industry and grow. You’ll leave with an understanding of the unique contributions these young people are bringing to the restaurant industry and how you can be part of the NRAEF’s work through Restaurant Ready to empower people from all backgrounds to build a long-term restaurant career.
Panelists:

Patricia D. Gill – Director, Program Development & Success, NRAEF (moderator)
Wakin’ Bakin’ – Restaurant Ready Site & Employer:

Conrad Chura, Founder & Operator – Wakin’ Bakin’ LLC
Isaiah Talbert, Graduate, Lead Cook – JW Marriott New Orleans (Wakin Bakin Bridge Program Alumna)

Café Reconcile, Restaurant Ready Site & Employer:

Vy Linh Ky, People Manager – Virgin Hotel New Orleans
Mia Williams, Hostess – Virgin Hotel New Orleans (Café Reconcile Alumna)

Join us on the last Thursday of each month to explore topics ranging from skill-building and cultural intelligence to youth engagement and leadership development. Each webinar promises to deliver valuable insights and actionable information to help you and your team thrive in this dynamic industry.

REGISTER NOW

Ted J. Balestreri Leadership Classic 2025
2025-03-05 - 2025-03-08 | The Inn at Spanish Bay, 2700 17-Mile Drive, Pebble Beach, CA, 93953, United States
PEBBLE BEACH, CALIFORNIA
March 5-8, 2025

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Industry of Opportunity Webinar Series 02/27/25
2025-02-27 14:00 - 15:00 (America/New_York)
Industry of Opportunity Webinar Series
Cultural Intelligence 101
Thursday, February 27, 2025 – Register Now
In a jargon filled world, building industry workplaces that support everyone is simpler than many realize. Join this webinar with MFHA’s leader, Erika Cospy Carr who will talk through the concept of cultural intelligence and what it means in today’s restaurant industry environment in a polarized climate. Leave with a fresh take on next steps and the MFHA resources that are available to help you maximize the human potential of your business.
Unlock the potential of the restaurant industry with our six-part “Industry of Opportunity” webinar series! From building essential skills to inspiring the next generation of leaders, this series is designed to empower you and your team with actionable insights and innovative strategies.
Join us on the last Thursday of each month to explore topics ranging from skill-building and cultural intelligence to youth engagement and leadership development. Each webinar promises to deliver valuable insights and actionable information to help you and your team thrive in this dynamic industry.

REGISTER NOW

Industry of Opportunity Webinar Series 01/30/25
2025-01-30 14:00 - 15:00 (America/New_York)
Industry of Opportunity Webinar Series
Culinary and Beyond: Building Skills and Advancement in the Restaurant Workforce
Thursday, January 30, 2025 – Register Now
Unlock the potential of the restaurant industry with our six-part “Industry of Opportunity” webinar series! From building essential skills to inspiring the next generation of leaders, this series is designed to empower you and your team with actionable insights and innovative strategies.
Join us on the last Thursday of each month to explore topics ranging from skill-building and cultural intelligence to youth engagement and leadership development. Each webinar promises to deliver valuable insights and actionable information to help you and your team thrive in this dynamic industry.

REGISTER NOW

Meet The Speakers

Amy Shipshock, Culinary Team Manager, Rich ProductsAmy’s first cooking instructor was her mom, a very talented home cook who taught Amy how to prepare and love food. Later, Amy was introduced to a neighbor who owned one of the top 50 fine dining restaurants in the United States. When Amy was in her 20s and deciding her career path, her neighbor offered her a job at his kitchen. There she fell in love with pastry and working in a professional kitchen. Amy earned an associate’s degree in culinary arts from the Art institutes International of Minnesota and a bachelor’s in hospitality management from Le Cordon Bleu College of Culinary Arts. Amy ran the pastry program at the school for ten years and mentored other young chefs in the art of dough. Amy received her CEPC, Executive Pastry Chef Certification from the American Culinary Federation and spent 16 years as an Executive Pastry Chef. She transitioned to a job in sales for a gelato manufacturer out of Italy before joining Rich’s in 2016, where her multifaceted background is a perfect fit. Amy worked in TV doing food segments along with food styling which has given her an incredibly well-rounded background.

Robert Tremblay, Associate Director of Admissions, The Culinary Institute of AmericaRobert Tremblay has been working in the admissions office at The Culinary Institute of America (CIA) for the past 11 years and is also a 2010 graduate. Prior to going to culinary school, he received a bachelor’s degree in journalism and public relations at The University of Lynchburg. He used his PR background as a media relations intern while attending The CIA. He worked in restaurants for several years prior to joining the CIA admissions department. In addition to being in the admissions department, he’s also doing culinary demonstrations to help showcase teaching strategies at the CIA.

Gregory Nemchik, Personal Chef and Continuing Education Instructor, Westmoreland County Community CollegeAt age 65, Greg decided it was time for him to pursue his lifelong dream of going to culinary school. After a decades long career in sales, he retired from his position as CEO of Workplace Furnishings and returned to school. In 2021, he enrolled at Westmoreland County Community College to begin his studies in the culinary arts. As a nontraditional student, he was apprehensive about being one of the oldest students in the program but graduated with honors in 2024. He is adjunct instructor at Westmoreland Community College and a personal chef. He is a member of the United States Personal Chef Association and a earned a Specialized Certificate as a Personal Chef from the American Culinary Federation. In December 2024, he was inducted into the prestigious Chaine des Rotisseurs, a renowned wine and food society founded in France.

Laryssa Maia, Student, Culinary Institute of America, Major: Food Business ManagementLaryssa is a 2nd semester student at The Culinary Institute of America majoring in Food Business Management with a concentration in the culinary. She went to a vocational high school where she won “Outstanding Vocational Student of the Year” by the Massachusetts Association of Vocational Administrators She is the first in her family to go to college. Growing up in a Brazilian American home, every family gathering was centered around food, and he favorite role was helping her mother in the kitchen. That passion for cooking continued through high school where she participated in the ProStart program and SkillsUSA all four years. She worked in restaurants throughout high school in quick service, country clubs and fine dining restaurants. One day, she hopes to own a Brazilian restaurant that celebrates her culture and Brazilian heritage. She chose to pursue a career in the hospitality industry because of all the endless opportunities it provides, and it will give her an outlet for her creativity.

MFHA Roundtable - Dallas, TX
2024-11-12 - 2024-11-13 | Brinker International, Dallas, TX
MFHA Roundtable - Dallas, TX

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Advanced Culinary Training Program (ACTP) - November 2024
2024-11-04 - 2024-11-08 | Culinary Institute of America in San Antonio, 312 Pearl Parkway, San Antonio, 78215

MFHA Roundtable - Washington, DC
2024-08-20 - 2024-08-21 | National Restaurant Association, 2055 L Street NW, Washington, DC, 20036, United States

Advanced Culinary Training Program (ACTP) - July 2024
2024-07-22 - 2024-07-26 | Culinary Institute of America in San Antonio, 312 Pearl Parkway, San Antonio, 78215
Advanced Culinary Training Program (ACTP) - July 2024

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ProStart® Professional Development 2024
2024-07-07 - 2024-07-12 | The Roosevelt New Orleans, 130 Roosevelt Way, New Orleans, LA, 70112
ProStart Professional Development 2024
New Orleans, Louisiana

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National Restaurant Association Show 2024
2024-05-18 - 2024-05-21 | McCormick Place, Chicago, IL, United States
National Restaurant Association Show
McCormick Place, Chicago, IL
May 18-21, 2024

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Military Foodservice Awards & Training 2024
2024-05-17 18:00 - 21:00 (America/Chicago) | Palmer House Hilton, Palmer House Hilton, Chicago, IL, United States
Military Foodservice Awards
May 17, 2024

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National ProStart Invitational 2024
2024-04-26 - 2024-04-28 | Marriott Baltimore Waterfront, 700 Aliceanna Street, Baltimore, MD, 21202, United States
National ProStart Invitational
April 26–28, 2024

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Advanced Culinary Training Program (ACTP) - March 2024
2024-03-11 - 2024-03-15 | Culinary Institute of America in San Antonio, 312 Pearl Parkway, San Antonio, 78215
Advanced Culinary Training Program (ACTP) - March 2024

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Ted J. Balestreri Leadership Classic 2024
2024-03-06 - 2024-03-09 | The Inn at Spanish Bay, 2700 17-Mile Drive, Pebble Beach, CA, 93953, United States
PEBBLE BEACH, CALIFORNIA
March 6-9, 2024

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MFHA Roundtable - Atlanta, GA
2024-02-06 - 2024-02-07 | Inspire Brands, Atlanta, GA, United States
MFHA Roundtable - Atlanta, GA

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MFHA Roundtable - Chicago, IL
2023-11-09 08:00 - 14:00 (America/New_York) | McDonald’s Corporation, Chicago, IL, United States
MFHA Roundtable - Chicago, IL

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Advanced Culinary Training Program (ACTP) - November 2023
2023-11-06 - 2023-11-10 | Wyndham Garden San Antonio, 103 9th Street, San Antonio, TX, 78215, United States
Advanced Culinary Training Program (ACTP) - November 2023

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ProStart Fall Forum 2023
2023-10-03 - 2023-10-06 | Bourbon Orleans Hotel, 717 Orleans St., New Orleans, LA, 70116, United States
ProStart Fall Forum 2023

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Hospitality Pathways Conference 2023
2023-08-08 - 2023-08-10 | Grand Hyatt, Grand Hyatt, Washington, WA, United States
Hospitality Pathways Conference 2023

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MFHA Roundtable - Boston, MA
2023-08-01 08:00 - 14:00 (America/New_York) | Inspire Brands, Atlanta, GA, United States
MFHA Roundtable - Boston, MA

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Advanced Culinary Training Program (ACTP) - July 2023
2023-07-24 - 2023-07-28 | Wyndham Garden San Antonio, 103 9th Street, San Antonio, TX, 78215, United States
Advanced Culinary Training Program (ACTP) - July 2023

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ProStart® Professional Development 2023
2023-07-09 - 2023-07-13 | The Fairmont Dallas, 1717 N. Akard Street, Dallas, TX, 75201, United States
ProStart Professional Development 2023
Dallas, Texas

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Restaurants Advance Leadership Awards Dinner 2023
2023-06-20 | JW Marriott Washington, DC, 1331 Pennsylvania Avenue NW, Washington, 20004, United States
Restaurants Advance Leadership Awards Dinner - June 20, 2023
At the National Restaurant Association's Public Affairs Conference

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MFHA Roundtable - Los Angeles, CA
2023-06-13 08:00 - 14:00 (America/New_York) | Cheesecake Factory Headquarters, Los Angeles, CA, United States
MFHA Roundtable - Los Angeles, CA

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National Restaurant Association Show 2023
2023-05-20 - 2023-05-23 | McCormick Place, Chicago, IL, United States
National Restaurant Association Show 2023
McCormick Place, Chicago, IL

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Military Foodservice Awards & Training 2023
2023-05-19 18:00 - 21:00 (America/Chicago) | Palmer House Hilton, Palmer House Hilton, Chicago, IL, United States
Military Foodservice Awards
May 19, 2023

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National ProStart Invitational 2023
2023-05-02 - 2023-05-04 | Washington Hilton, 1919 Connecticut Avenue, Washington, WA, 20009, United States
National ProStart Invitational
May 2–4, 2023

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