The Connecticut Hospitality Educational Foundation (CHEF) and Connecticut Restaurant Association are proud to announce partnerships with three community business organizations in Connecticut that are helping find new restaurant workers and put them on a career path to success. Restaurant Ready is a national program dedicated to helping people acquire the basic job and life skills necessary to pursue jobs in the restaurant and hospitality industry, and jumpstart a pathway to independence.

The New Haven Adult Education program adopted the Restaurant Ready program in the spring of 2022. Working with over 25 students per semester, lead instructor Chef Jackie Abelli has brought her students a whole new level of understanding of the restaurant and food service industry through visits to local restaurants and industrial food production facilities. "Field trips help show our students what opportunities are out there for them," says Abelli. "The Restaurant Ready curriculum helps tie it all together as they decide what the right career path is for them." 

"The CRA and CHEF are excited to expand Restaurant Ready to more CBO's in 2023, and make career path connections to our member restaurants," says Scott Dolch, President & CEO of the Connecticut Restaurant Association and Connecticut Hospitality Educational Foundation. "Having three community business organizations in all different parts of the state allows us to create partnerships across Connecticut and help create a pipeline of qualified hospitality employees."

Interested in learning how your business can support Restaurant Ready or know a community business organization that may be a good fit as a Restaurant Ready partner? Contact Jennifer, conkling@ctrestaurant.org. 

​New Haven’s own Wilbur Cross High School placed 4th in the nation in the Restaurant Management Competition at the 2022 National ProStart Invitational this weekend in Washington, DC.  ProStart is the nation’s premier high school culinary arts and restaurant management competition. The Wilbur Cross team represented the state of Connecticut, joining more than 80 teams from across the country to vie for top high school culinary and restaurant management honors, as well as nearly $200,000 in scholarships to support students’ future aspirations in the restaurant and hospitality industry.
 
The Wilbur Cross Culinary team placed 11th out of 42 teams, the highest the Connecticut team has placed since 2009. With the 4th place finish, each student will receive a $3,000 (confirming amount) scholarship from the National Restaurant Association Educational Foundation. The Wilbur Cross Management team placed 1st in 2018, 5th in 2017 and 7th in 2019.
 
Wilbur Cross High students Charlotte Beterbaugh, Jailyn Gonzalez, Paulette Jara, Rosemarilyn Rodriguez and Erik Baca as the team manager presented the restaurant concept Sakana, a purpose driven, freestanding, contemporary casual restaurant offering only sustainably farmed seafood. Sakana, named after the Japanese word for fish, offers small plates including Loaded Baked Clams and Panko-Crusted Lump Crab Cake; Entrees include the Sakana Ceviche and Air-Fried Cod and Sweet Chips; Desserts include Homemade Sorbets. The students presented their business proposal to the judges through a series of “Shark Tank”-like interactions where they were asked to elaborate on their concept, menu, how they would market the restaurant and think quickly on their feet to answer a variety of critical thinking questions.
 
“We are always so proud to support Connecticut students as they participate in the National ProStart Invitational, an event which allows them to showcase their hard work in front of top industry professionals,” says Jennifer Conkling-Schmitz, Foundation Director, of the Connecticut Restaurant Association. “This event takes an incredible amount of dedication and preparation. The students were focused, while also having a lot of fun. I could see their excitement build they believed they had what it takes to get on stage at the Awards Dinner. Kudos to their educators and mentors for preparing these students and helping them to believe in themselves.”
 
The Wilbur Cross Culinary Team students, Daisy Galicia, Arianna Gordon, Antonio Mandania, Natalie Quiroz and Christopher Ramirez, prepared a three-course meal in less than 60 minutes over two butane burners. Their menu included a Pan-Seared Red Snapper as the starter, Chicken Breast & Kalamata Olive Roulade with Mediterranean Cous Cous for the entrée, and Exotic Chocolate Yuzu Mango Mousse for dessert. The team was judged on taste and presentation, cooking technique, knife skills, difficulty of menu and safety and sanitation. Competing against 41 other states, the 11th place finish is the highest Connecticut has finished in the culinary competition since 2009.
 
“This was a great weekend for the Connecticut hospitality industry,” said Scott Dolch, President & CEO of the Connecticut Restaurant Association. “The hospitality industry accounts for 10 percent of Connecticut’s economy, employing tens of thousands of state residents from all walks of life. For many students, their career path can and does start through programs and competitions such as this, as they learn the necessary skills for entering the restaurant business and workforce,” says Dolch. The following sponsors have helped support the Connecticut ProStart team from Wilbur Cross High School as they travel to the National ProStart Invitational: Subway® restaurant chain, Oyster Club (Mystic), Performance Food Group, DORO Restaurant Group, the Hartford Yard Goats, Sysco CT, Russell Hall Co. and Sardilli Produce.

The Connecticut Hospitality Educational Foundation and the Connecticut Restaurant Association were proud to host the 16th Annual Connecticut ProStart Invitational presented by Subway on March 3 at Dunkin’ Donuts Park in Hartford. It has always been our foundation’s flagship event, and this year we were able to bring it to a new level thanks to support from our generous sponsors.

Nearly 150 people were in attendance to see high school culinary and restaurant management teams from Enfield High School, Fitch High School in Groton, Windsor High School and Wilbur Cross High School in New Haven compete for the opportunity to travel to Washington, DC for the National ProStart Invitational.

Wilbur Cross High School in New Haven came out on top, finishing in first place in both culinary and management. Enfield placed 2nd in both events and Fitch High School placed 3rd in Culinary.
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Led by their educator Nate Bradshaw, both teams will travel to Boston this weekend to take part in the New England Regional ProStart Competition. This is a unique opportunity for our region, giving our students exposure to more industry professionals and helping them prepare for the national event.

The National ProStart Invitational will take place May 6-8 in Washington, DC. More info on their competition times to come!

Check out the media coverage from the day:

High School Students Compete in Culinary Competition at Dunkin' Donuts Park
NBC Connecticut
 
High School Culinary Teams From Across the State Compete at Dunkin' Donuts Park
Fox 61 News
 
High School Students Take Part in Culinary Competition
WTNH Channel 8
 
Teens Compete in Cooking Contest for Scholarships at Dunkin' Donuts Park
The Hartford Courant, Susan Dunne
 
Trumbull State Representative Judges Cooking Competition
Patch.com, Alfred Branch

Many thanks to our sponsors, mentors and judges for their continued support of the Connecticut Hospitality Educational Foundation, Connecticut ProStart and the Connecticut Restaurant Association.

ProStart Pros: Where Are They Now
Genesis Padilla
el Segundo, Executive Sous Chef

Genesis Padilla was a ProStart student at Wilbur Cross High School in New Haven, CT. As part of the culinary team, Genesis represented Connecticut at the National ProStart Invitational at Disneyland in 2015 and again in 2017 in Charleston, SC. Genesis is now the Executive Sous Chef at el Segundo in New Haven. 

Q: What made you pursue a career in culinary?
 
I decided to pursue culinary as my career for many reasons, one being that you will always have control over your craft. The consistency and determination to create and make something beautiful and delicious. I’m extremely passionate about culinary because it has opened many doors in my life. I’ve learned so much through it. It’s an industry that is always evolving, you learn something new everyday. From recipes, flavors, failures, success, chefs,  coworkers. When I cook I forget about everything. In life we can’t really control anything but when you’re in the kitchen behind a sauté pan you control everything, the consistency, the amount, everything. 
 
Q: Can you tell us a little about your background?
 
 I was introduced to this industry through my dad who had a small restaurant when I was in middle school. His drive and strength inspired me to be fall in love with this craft. I was born in Honduras and came here when I was 7. Life wasn’t always easy and when I started working in restaurants, doors opened up. I wanted and want to make my family proud even though we’re foreign, I want to set my bar high that nothing is impossible when you believe and are passionate about something. I got my first Sous Chef position when I was 19. I decided to keep learning and pushing, as well as adventuring in different cuisines. From Italian, French, American, to now international
 
Q: How did you get started with ProStart?
 
I started Prostart when I was in my sophomore year. My culinary teacher Mr. Nate Bradshaw introduced me to the program and I was ecstatic to be part of the program. 

Q: What is your best ProStart memory?

My favorite ProStart memory was my first year going to Disneyland and having the adrenaline of competing among other states. Seeing a lot of kids my age at that time be so passionate about culinary made me fall in love even more, it moved me. 

​Q: ProStart help you prepare for your career?
 
ProStart did help me prepare for my career because the pressure of competing is the same pressure you have when you’re in the weeds in the line. It helped me by opening my eyes to the Industry. It’s an experience I will never ever forget. I will always hold it close to my heart because it was the introduction to my career. As I grow, I will always be fond of those years. 

Q: If you could offer advice to students interested in a career in the restaurant industry, what would you say?

This industry will teach you so many things. From meeting new people to have doors open. It’s an industry where you can grow and it’s never the same thing. There’s always something to look forward. My advice is to never give up and always believe in what you’re capable of doing.