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Danny DePamphilis & Jack Ertl
GM & Owner
Rudy's Bar, Hell's Kitchen NY

Colleen O'Bryan Holmes, Owner
Wheatfields Restaurant, Saratoga
Wheatfields Bistro, Clifton Park

Dominick Purnomo
dp An American Brasserie, Albany

Susan Roe
Keenan's Restaurant, Rochester

Jon Payson & Naomi Josepher
The Chocolate Room, Brooklyn

Frank Kraemer
Founder & CEO

Luisa Marciano, PHR
Abigail Kirsch Catering,
New York

Steve Holmes
NYSRA Board Member

Mike Ritter
General Manager
White Plains Linen/Linens a la Carte

John Stepien
Manager of Account Development
American Express

Robert Free
Director Foodservice Operations
Buffalo Bisons Baseball

ProStart® Program Overview

With support from industry members, teachers, the National Restaurant Association Educational Foundation (NRAEF) and the New York State Restaurant Association, the ProStart program reaches more than 3800 students in 49 high schools, career & tech centers and BOCES facilities across New York. They are part of a nationwide program that reaches more than 90,000 students at 1,700 schools in 47 states, Guam and U.S. Military bases.

How ProStart Works

ProStart gives students a platform to explore their interest in foodservice, to discover their talent and passion. It opens doors to fulfilling careers in a vital and growing industry. ProStart programs use the “Foundation of Restaurant Management & Culinary Arts” curriculum, developed by industry and academic experts, that includes all aspects of the industry and sets a high standard of excellence.

Work Experience and the ProStart National Certificate of Achievement

Students who have completed the requirements of the full ProStart program are awarded an industry-recognized credential: the National ProStart Certificate of Achievement. To earn the “COA,” students pass two national exams, demonstrate a mastery of foundational skills and document 400 hours of work in the industry.

College Credit and Scholarships

Students who earn the certificate are eligible for NRAEF scholarship opportunities and course credit through articulation agreements with many of the country’s leading hospitality and culinary arts colleges and universities.

Classroom Experience

ProStart students spend two years in the classroom mastering the fundamental management and culinary skills needed for success. ProStart trains students on industry-specific skills that can be used in all aspects of the restaurant and foodservice industry.

Students also leave the program with employability skills -- like leadership, accountability, teamwork and responsibility -- that they can take with them to positions in all industries.

Fundamental Restaurant Skills

ProStart students receive training in the following areas:

  • Management essentials
  • Kitchen essentials
  • Customer service
  • Safety & sanitation
  • Communication
  • Marketing
  • Nutrition
  • Purchasing, inventory and cost control
  • Culinary Arts



Legislative Update
June 17, 2013

Officially, the last day of session is scheduled for Thursday, June 20, but with only four days left, anything can happen. The Senate has introduced more than 5,700 bills so far this year and the Assembly more than 7,900. The NYS Restaurant Association has identified more than 500 that would impact the restaurant industry. Click on the below list of key bills with the greatest impact on the industry.


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