Each spring, ProStart students from across Michigan compete in the Michigan ProStart® Competition – a two day event with culinary, management/entrepreneurship, ServSafe knowledge bowl, and nutrition/marketing components. Industry professionals, as well as leading college and university instructors, judge the different components. The winning team in culinary and management/entrepreneurship are sent to the National ProStart® Invitational to compete against other teams from across the country. Thousands of dollars in scholarship money is awarded at both the state and national level.
Dinner With The Champions
Join the Michigan Restaurant & Lodging Association Education Foundation (MRLA EF) to celebrate the Michigan ProStart Delegation with a dinner in their honor on April 22, 2019. Attendees will dine in the ambiance of the Michigan ProStart Competition winning management team’s restaurant concept and enjoy the winning culinary team’s meal. Winners of the annual Michigan Restaurant Industry Champion Awards will be announced and the Michigan Restaurant Neighbor Award winners will also be honored.
Getting Hired Event
Take advantage of the ProStart Getting Hired Events and speak in person with employers from all across the Hospitality Industry!
Students receive industry insight in what it takes to work with top recruiters. Interview for open positions that could potentially lead towards amazing careers, not just jobs while networking with other students about your overall ProStart experience. Both events help to make approaching industry partners an easy and enjoyable process for the students and potential employers!
ProStart Symposium is a one day event for students to practice their craft in culinary or management while receiving feedback and guidance from industry leaders.
The Nate Santelli ProStart Summer Camp
Be part of the ProStart Summer Camp and learn about restaurant leadership and culinary arts from Industry all while exploring one of Michigan’s top summer camp locations.
The ProStart Symposiums are one day event for students to practice their craft in culinary or management while receiving feedback and guidance from industry leaders. Students will work with their peers from across the state and with the support an industry mentor. Culinary students are provided with a market basket and task to create a 3-course meal, they will develop a recipe using a communal pantry, their food knowledge and the professional industry mentor. Management students work through case study questions to find solutions to operational challenges facing restaurants including food safety, HR, marketing and customer service.