Molly got her first taste of what goes into opening a restaurant while competing in the ProStart management competition. Her team’s restaurant concept name was Mosaic, because it featured a mix of different Mexican foods and traditions. As a Mexican-American woman, Molly was excited to share her culture with many business professionals and friends through the competition. Despite setbacks and struggles with self-confidence in high-school, Molly’s participation in ProStart and the support of teachers and chefs helped her to believe in herself and succeed. Someday, Molly wants to open her own restaurant and showcase Mexican-American cuisine.

Baking & Pastry Arts major at Auguste Escoffier School of Culinary Arts

Erica Corona is a first-generation college student. She is currently an area coach of operations at Panda Restaurant Group and has worked in the restaurant industry for seventeen years. Erica feels that coaching grows her experience mentoring and supporting her colleagues, as she has been supported in her career. She says the reason she entered the industry in the first place was because “working in a restaurant is more than just serving food. It’s about putting the needs of others first and creating an exceptional experience for my guests.”

Hospitality major at University of Nevada – Las Vegas

Morgan’s passion to join the hospitality industry was fueled by her experience in ProStart® Culinary competitions where she learned about leadership and teamwork and developed a love of cooking and creating recipes. Her team placed firstt at the 2022 National ProStart Invitational. With her degree, Morgan hopes to become a research and development chef. She has also been selected to participate in the NRAEF’s mentoring program that is piloting in 2024.

Culinary Science major at Culinary Institute of America

Omari first entered the industry as a shift leader at Chick-fil-A thinking that it would be temporary job that would give him spending money eating out and other expenses. With strong critical thinking and analytical skills, he thrived at his job at and eventually became the key contact for daily operations. Omari’s goal is to become a Supply Chain Specialist at Chick-fil-A Corporate. Additionally, he also wants to create a non-profit to support and empower minority students aspiring to work in business.

Supply Chain Management major at Howard University

As a student who has tended to struggle with reading, writing, and math, Jorge lacked confidente and never thoughtwould be a possibility. It wasn’t until he joined the ProStart® program that he saw a career path and found his passion for culinary arts. Jorge also had an amazing teacher who challenged and believed in him. He stayed with ProStart throughout high school, achieved his Certificate of Achievement, and earned a ServSafe manager certification. One day, Jorge hopes to open his own restaurant and teach to support other students the way his teacher supported him.

Culinary Science major at New Mexico State University

Since embarking on her journey in the hospitality industry, Mya’s passion has been fueled by a commitment to fostering diversity, empowerment, meaningful connections, and inclusion. Her great-grandmother, who inspired Mya to join the hospitality industry, worked at the Americana hotel in NYC in during the Civil Rights movement, one of the few Black women employed to work there. She instilled in Mya that “great people make great places” and that “genuine hospitality” transcends cultural backgrounds. Someday, Mya hopes to be a director of hotel operations where she can create that same genuine hospitality.

Tourism & Hospitality Management major at Morgan State University

Katelyn’s first job was in the hospitality industry, which sparked her passion. It allowed her to realize that she thrives in environments where she can interact with guests, anticipate their needs, and ensure they have a positive experience. Katelyn also enjoys expressing creativity and thinking outside the box. With her degree in marketing, she plans to use her creative side to within the restaurant and hospitality industry.

Marketing major at the University of Wisconsin

Finnian has worked in restaurants since he was 15, starting as a server. Through various positions, including time at Alinea with Grant Achatz’s, he learned an appreciation for attention to detail and other key skills needed in fine dining. Finnian’s goal is to work at a fine dining restaurant in the pastry department, as baking is his passion. He is also passionate about teaching and hopes to marry his two passions and teach culinary arts.

Baking and Pastry Arts major at Johnson & Wales

Evenlyn’s participation in ProStart® management competitions and previous jobs in restaurants while in high school, solidified that hospitality was the right industry for her. While competing in ProStart, she saw the importance of working in team settings, supporting her teammates, and helping them succeed. Evenlyn feels that same pride and gratification working alongside people in the kitchen. She is currently working at the Statler Hotel and hopes to join their leadership development program.

Hotel and Lodging Management major at Cornell University