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High School Culinary Students to Get on the Fast Track to Success

November 02, 2007

CHARLESTON, W.Va. – A group of West Virginia culinary experts will provide more than 300 ProStart program students from across the state with hands-on training at an upcoming event at Glade Springs Resort in Daniels. The West Virginia Department of Education’s Office of Hospitality Education and Training (WV HEAT) will host the third annual Fall Culinary Day on Tuesday, Nov. 13 at the Raleigh County resort.

 

“Fall Culinary Day is part of WV HEAT’s efforts to connect students in the ProStart program to professional members of the foodservice industry,” said state Superintendent Steve Paine. “Not only do students come away from the event with some new skills, but they also have an opportunity to make valuable industry connections.”

 

Students in the ProStart culinary program will rotate between a team building activity and seven chef demonstrations from West Virginia culinary experts. Those include Jim Anderson, executive chef of Glade Springs Resort; Duane Legg of US Foodservice; Tommy Grant, culinary program director of Carver Career Center; Leonard Bailey, culinary program director of Mountain State University; Chris Kefauver, culinary instructor of West Virginia Northern Community and Technical College; Hans Friedman, sous chef of Stonewall Resort; Kris Siuta, corporate chef of Sodexho; and Ann Hart, chef/proprietor of Provence Market.

 

In addition to providing ProStart students with expert demonstrations, the participating chefs will discuss their own career paths. West Virginia First Lady Gayle Manchin, who is a member of the West Virginia Board of Education, also will address the students and instructors on their role in West Virginia’s efforts to continue to grow the tourism industry.

 

Currently, 51 ProStart programs operate in West Virginia’s secondary schools with an enrollment of approximately 1,000 high school students per year.

 

“The ProStart program provides students with culinary arts skills and management skills needed for a successful career in the restaurant and foodservice industry,” Paine said. “When students get the chance to hear from pros what it takes to be successful, it really helps them to begin to plan their own path to success.”

 

For more information, contact Greg Atkinson, WV HEAT lead coordinator, at (304) 558-3896 or the Office of Communications at (304) 558-2699.

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