2020 here we come! Save the date for the 2020 Pennsylvania Prostart Invitational—Wednesday, February 26th. The competition will once again be held at the Penn Stater Hotel & Conference Center in State College, PA. 
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The Pennsylvania ProStart Invitational challenges high school students from across the state in two distinct competitions—management and culinary— which showcase the most important skills needed in the restaurant and foodservice industry. For each competition, student teams must impress judges from leading industry businesses, colleges, and universities with skills they’ve developed through the ProStart Program.

The first place winning team in each division will move on to represent Pennsylvania at the National ProStart Student Invitational, held May 8-10, 2020 in Washington, D.C.

The public is invited to check out the action—observing the competition is free-of-charge, and tickets to the awards luncheon are $25/person. We are currently seeking sponsors, exhibitors, and donors for the competition. Click below for more information.​

The PRLA Educational Foundation Scholarship Program is now open and accepting applications for the 2020-21 school year! The scholarship program annually provides Pennsylvania students with support to further their education in the hospitality industry. Last year, the PRLAEF awarded a record $40,550 to 26 Pennsylvania students who were enrolled in a post-secondary culinary arts or hospitality management program.

To be eligible for the scholarship program:

• Student must be a Pennsylvania resident.
• Student must be either:
  • A graduating high school senior who has been accepted into a hospitality or culinary arts program at an accredited post-secondary institution for the 2020-21 school year.
  • A currently enrolled post-secondary student who will be studying in a hospitality or culinary arts program during the 2020-21 school year.

To be considered for a PRLAEF scholarship, students must submit an application online by March 1, 2020. Visit www.prla.org/scholarships for more information or to start your application. Once you create a user account and begin an application, you can save your work and return later to finish.

Scholarships range in value from $500 to $5,000. This scholarship is not automatically recurring, but students may re-apply each year they are eligible. If you have any questions about the application process, please contact Hope Sterner at hsterner@prla.org.

ProStart Instructors from across the state gathered in State College on August 6th for the 2019 Pennsylvania ProStart Instructor Workshop. Instructors spent the day sharing best practices, hearing about ProStart program updates for the upcoming school year, and expanding their knowledge-base through guest presentations on a variety of topics such as butchering, gluten-free cooking and baking, and aquaponics. View some photos of the day below.

Nichole Hockenberry of the PA Beef Council greeted the instructors and introduced Dr. Jonathan Campbell, Penn State University Meat Extension Specialist, who demonstrated a live breakdown of a beef chuck. A recording of this demonstration is available here.

Next up— a tour of Penn State's hospitality facilities and instructional restaurant, Cafe Laura, from Penn State hospitality instructor Kimberly Cooper and Penn State SHM Director of Hospitality Industry Relations, Brian Black. Instructors were also greeted by the School of Hospitality Management's director, Dr. Donna Quadri-Felitti.

We rounded out the day with presentations on gluten-free cooking and baking from Nittany Lion Inn Executive Chef Marissa Schaeffer and Aquaponics at State College High School from State High biology teacher and Aquaponic Club Advisor Jack Lyke.

Thanks to all of our partners who made this informative and interactive workshop possible. Thanks also to all of the dedicated PA ProStart Instructors who took time out of their summer break to work on their own professional development, and ensure that their program is the best it can be for their students. We're looking forward to the start of a new school year! 

Name: John Reis, CFBE
Occupation: Corporate Executive Chef, Hilton Harrisburg
Chef John Reis has a world of experience in the culinary arts. After coming to the United States from Portugal with his family at the age of 12, Chef Reis started cooking and hasn't stopped since. He worked and learned his way into his first executive chef position at just 23 years old. Since joining the Hilton Harrisburg in 1990, Chef Reis has overseen culinary efforts for the Hilton, The Hilton Garden Inn Hershey, Central Penn College Conference Center and Bricco. Most recently, he led the culinary team in developing menus for the Hilton Harrisburg’s Ad Lib Craft Kitchen & Bar and 1700 Degrees Steakhouse. We asked Chef Reis a few questions to learn more about life as a hotel executive chef.

1. What does a typical day at work look like for you?
I usually come to work at 7am and leave around 6pm unless we have banquets or other events. Then I stay until we serve dinner or I feel comfortable. I will check with all my sous chefs before I leave.

2. Why did you choose this career/industry?
My passion for cooking started growing up as one of 4 boys in my family. I started cooking for my brothers since both of my parents worked. During high school, I helped cook with the lunch ladies to feed the students.

3. What was your first job in the industry?
My first job was in Hartford, Connecticut as a prep cook while I was going to high school. I started working after school at the Hotel America, which then became the Sonesta Hotel and then The Summit Hotel.
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4. Briefly describe your career path and how you got to where you are today.
Like I mentioned before, I started working when I was only 15 years old as a prep cook. In those days, kitchens were set up very European style, with stations including:

• Prep cook
• Pantry
• Broiler
• Roasting station
• Sauté station
• Vegetable cooking

While I was learning all those stations, I always helped out in the restaurant as a busboy, server, food runner, etc. I worked in all those stations until I became a sous chef, was sous chef for a few years before becoming banquet chef, then executive sous chef and then executive Chef at 23.

5. What is the most challenging part of your job?
The most challenging part of my job is to make all my staff feel the passion that I have for their job. Our job is different than any other one—without passion for what we do, the final result is not the best and the customers now expect that.

6. What advice would you give to students interested in pursuing a career in culinary?
The advice that I have is to treat cooking not just as a job, but as a playground, where we need to have fun at what we do.

7. What achievement are you most proud of?
My greatest achievement that I am most proud of was to be able to open two brand new kitchens from the ground up and becoming one of the youngest executive chefs at 23 years old.

8. What do you like to do when you’re not working?
My work is my life, but I still like to cook at home. With three grandkids, and two of them living up the street from me, it is nice to see them almost daily. I also like the sun, so I like to go to our local pool when I am off or work out in the yard on a nice sunny day.

9. Favorite thing to make (or eat)?
Since I am Portuguese, I like foods with a lot of flavors, especially garlic, tomatoes and paprika. I am a very simple eater- some of my favorites are meatloaf, eggplant Parmesan, and pastas.

Thanks for following along this National Culinary Arts Month! To learn more about culinary career options, visit: ​https://careerpath.chooserestaurants.org/job-titles.html

1. What does a typical day at work look like for you?
A typical day of work for me would be clocking in around 9 o'clock and gathering my contracts and recipes for the event my Executive Chef has assigned to me. I begin making soups and sauces, writing new recipes, and revising old ones. Around 2 o'clock I gather all of my team to pack the truck with food and props, then head to the event.  

2. Why did you choose this career/industry?
After high school, I wasn't sure which direction I wanted to go. I could've gotten into the construction business like the rest of my family, but that didn’t make me feel as happy as rocking a Friday night dinner service on the line, and searing every scallop perfectly! Ticket machines spewing tickets to the floor, and banging out 250 covers in an hour. 

3. What was your first job in the industry?
My first job in the culinary industry was a pizza cook at Pizza Hut.
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4. Briefly describe your career path and how you got to where you are today.
I started out working in little mom and pop scratch kitchens—a few pizza shops and breakfast diners where I really developed the love for cooking. Shortly after I graduated high school, I enrolled in Le Cordon Bleu Culinary School. Once I learned about all of the classical cooking, the history and techniques, I was hooked.

5. What is your favorite part of your job?
My favorite part about my job would be that there's always something different to do every day. I'm never stagnant, repeatedly doing the same thing day in and day out. There is always a different event, whether it be a plated dinner service, a buffet, or passed Hors D'oeuvres. 

6. What is the most challenging part of your job?
The most challenging part about my job is the time spent away from my family. Being a chef is demanding work, and requires a lot of invested hours, as any job would.

7. What advice would you give to students interested in working in the hospitality industry?
Advice I would give to someone interested in the industry is always be willing to learn. Be motivated, reliable, and determined to succeed. 

8. What achievement are you most proud of?
The achievement I am most proud of would be obtaining my degree from Le Cordon Bleu.

9. What do you like to do when you’re not at work?
When I am not at work I like to spend every single minute I have off, with my family. Relaxing watching movies with my kids and going outside to play.

10. Favorite dish to make (or eat)?
I'm not sure if I have a favorite dish to cook, I'm not too picky. But Italian cuisine would be my favorite to cook and eat.

1. What does a typical day at work look like for you?
I start my day first thing in the morning by skimming emails for an emergencies or time sensitive events. By the time I get to the office, I have a mental plan of action for the day and know what will need my attention first. Planning events in a big city with lots of conventions means a mix of very last minute events and events that are planned up to a year in advance. I spend my office time answering emails, detailing events, speaking with clients over the phone and communicating with the restaurants on execution for the events I plan. During the evenings, I am on call for any event emergencies or on-site for any VIP events.

2. Why did you choose this industry?
I fell in love with the restaurant industry as a server and bartender in high school for a new restaurant that opened in my hometown. Seeing the business grow from the ground up was so much fun for me. I loved the energy of serving and interacting with my guests. My love for the industry inspired me to study hospitality management in college at Penn State.

3. Briefly describe your career path and how you got to where you are today.
I studied hospitality management in college and participated in a very inspiring women’s leadership program my junior year which provided me with amazing resources and mentors in my industry. By October of my senior year, I had accepted a position to work for Hillstone Restaurant Group as a manager after graduation. This job took me to Dallas for a 3 month intensive training followed by manager roles in Hillstone restaurants in Atlanta, Boston and Washington D.C. I transitioned to a manager role with STARR restaurants after about 3 years with Hillstone and I worked in Philadelphia at Buddakan restaurant for 2 years. After a brief stint away from the industry (3 months) I came back to work for STARR in a different role as an event manager.
               
4. What is your favorite part of your job?
I love that I get to experience the energy that comes with working with people and the restaurants but I still have the flexibility of more “normal” office hours. I feel so lucky to have a job that I love that also allows me to spend more time with friends and family than a restaurant manager ever allowed.

5. What is the most challenging part of your job?
The most challenging part of my job is establishing a balance between work and life. I plan events Monday- Friday during normal office hours but a very large majority of my events happen outside of those times. This makes it difficult to not always be “on” for any needs my clients or the restaurants may have.

6. What advice would you give to students interested in working in the hospitality industry?
I would advise anyone interested in the industry to be comfortable with working your way up. I was excited about being a restaurant manager but always knew I wanted a job with less night and weekend hours. By gaining experience on the floor in the restaurants first, I have a much better understanding of the execution of my events and I am so grateful for that experience.

7. What achievement are you most proud of?
I am the most proud of being a working mom! This is by far the hardest accomplishment and I am so proud of being able to have my career and provide for my son. Working full time while being a mom is such a challenge but also incredibly rewarding.

8. What do you like to do when you’re not at work?
I love to spend all of my free time outside. Most weekends my family and I are hiking or headed to the beach in the summer.

9. Favorite dish to eat (or make)?
I experiment with new recipes every week! I spend so much time talking about food throughout the day that I am inspired daily for new dinner options to make for my family. This week I made an amazing spicy shrimp cauliflower rice bowl!

Name: Andrew Nutter CCC, CCE, FMP, M.Ed., M.A.
Occupation: Assistant Professor, Indiana University of Pennsylvania Academy of Culinary Arts
If you've been to a PA ProStart Invitational, you'll recognize our next culinarian— Chef Andrew Nutter, Assistant Professor at IUP Academy of Culinary Arts! Chef Nutter is a constant source of knowledge and guidance as lead judge for our competition, but did you know that he also served as a lead culinary author of the National Restaurant Association Educational Foundation "Foundations of Restaurant Management & Culinary Arts, Volume 1 & 2" textbooks? We're lucky to have Chef Nutter as part of the PA ProStart community! Read more about his career and his advice for culinary students below.

1. What does a typical day at work look like for you?
​Well, a typical work day begins around 7:30am where most of my office work gets done. This includes entering grades/attendance, curriculum development, class/lab mise en place, student advising, and faculty meetings which brings us to class time.  Our culinary classes run from 11:30am-4:30pm every day during the fall and spring semesters.  The summer semester labs run from 8:00am-4:30pm every day, with an hour off for lunch.

2. Why did you choose this career/industry?
Always loved to cook and was responsible for preparing my own meals on a regular basis.  I began working in my uncle’s Italian restaurant doing odd jobs, and moved from dishwasher, to prep, to hot line, to assistant/sous chef.  I always loved spending time in the kitchen, whether with my family or professionally.

3. What was your first job in the industry?
Ha!  I worked in a pizza shop as a box folder/prep/dishwasher in high school.  They would never let me cook, so I got bored with it and quit after one summer.

4. Briefly describe your career path and how you got to where you are today.
I studied Food and Institutional Administration at West Virginia University and received my bachelor’s degree in Hospitality Administration from Robert Morris University. I earned an associate degree in Specialized Technology from The Pennsylvania Institute of Culinary Arts, and completed training and study in Paris, France at Le Academie du Vin, Hotel Ritz, Le Cordon Bleu, and La Varenne.  I received a Master of Arts in Adult and Community Education from IUP 8/08 and received a Master of Education in Workforce Development and Training, 12/11.  I worked for Westin Hotels and Resorts on Hilton Head Island, SC, and was Saucier and Executive Sous Chef at Allegheny Country Club in Sewickley, PA.

I was a lead chef instructor in the Hotel and Restaurant Management program in the Pennsylvania Culinary Institute's Le Cordon Bleu program.  I am involved with the ACF at local and national levels. I have been a coach/advisor for ACF Knowledge Bowl competition teams, winning 2 bronze, and 3 silver medals, including one regional and two national championships.  I have presented seminars at ACF National and Regional Conventions.  I also participated in state and national ProStart Culinary Competitions, in Pennsylvania, Georgia, North Carolina, South Carolina, Texas, and California.  I was the lead culinary author for the National Restaurant Association Educational Foundation’s “Foundations, Volume 1 and Volume 2” textbooks used in all ProStart curricula.  As such, I have been an invited culinary advisor for various NRAEF culinary projects and photoshoots held at Bracket Studios in Chicago, IL.  I joined IUP in August of 2006, and currently teach Sanitation Management, Purchasing, Soups, Stocks & Sauce Production, Beef & Veal Preparation, and Fish & Shellfish Preparation/Cookery. 

5. What is your favorite part of your job?
Getting to spend a year with our students sharing knowledge, laughs, stories, and seeing them progress to graduation from the program.

6. What is the most challenging part of your job?
Not getting to spend much time working on a restaurant hot line.  I really enjoy working a la carte service but in a teaching environment, much of that pressure and excitement is lost.

7. What advice would you give to students interested in pursuing a career in culinary?
You cannot build a reputation on what you are going to do. Professional experience, a positive attitude, and good people/communication skills will allow you to market yourself into a much more effective employee.

Try to associate yourself with the best possible operations and chefs to build an effective resume and gain the most productive experience. Do not focus too much on the “money” when first beginning your work experience…focus more on the education and training you will receive.

When moving from one job to the next, always try to put yourself in a better-quality operation. Never take a job for more money at a less reputable establishment.

8. What achievement are you most proud of?
The pinnacle of my career would be to be inducted into the American Academy of Chefs.  This will likely take place within the next year or so.  That experience is what I would most be proud of.

9. What do you like to do when you’re not working?
I like to play my bass guitar, and spend time with my family watching movies, and travelling.
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10. Favorite thing to make (or eat)?
I love pasta—any kind of pasta.  I have been working toward developing professional quality pizza and hearth baked breads at home.  It has been rewarding, and my family and I get to eat the results.

Name: Chris Simpler
​Occupation: Executive General Manager and Director of Hotel Operations, Settlers Hospitality
There's more to the culinary field than just chefs whites and mise en place. Learn about a career in hospitality management from Chris Simpler, Executive General Manager and Director of Hotel Operations for Settlers Hospitality. In this role, Chis is responsible for all operations of Hotel Anthracite & Kōl Steakhouse in Carbondale, PA.

​1. What does a typical day at work look like for you?
In our world, there is no such thing as a typical day! The General Manager in particular is expected to address a wide variety of issues, which can be anything from a unique guest request to a major repair that has to be done immediately. That said, there are important constants—ensuring sufficient staffing, equipment, and product are in place for upcoming events and lodging needs, and keeping an eye on daily financials to ensure A/R and A/P is working the way it should.

2. Why did you choose this career/industry?
The hospitality industry is unique and wonderful largely due to the high degree of personal engagement with guests that is required while also offering a challenging environment in which one gets to be creative in both the ‘right brain’ (design, menu creation) and ‘left brain’ (finance, property management) skills.

3. What was your first job in the industry?
My first official job was at age 14 as a dishwasher/busser at The Red Fox Inn in Fishkill, NY. Within weeks, I was cooking and serving tables and continued working in some restaurant or hotel capacity for most of my life.

4. Briefly describe your career path and how you got to where you are today.
My first deep dive into the hotel world came with Swank Audio Visuals in St. Louis, MO. There, I was able to learn how the many departments of the hotel come together to put on major events, and do it on a daily basis. Imagine a Broadway production where the music and scenery changed every show, and add food and lodging to the mix--this is the magic that happens every day (sometimes more than once a day!) in a hotel with a restaurant and event space. The people that taught me how to anticipate guest needs, leverage a team, and find ways to sell a better experience formed me into an effective manager and leader. The time I spent working in chain restaurants gave me a deep appreciation for the urgency that comes with feeding people well, and mentors such as Deb Siewing at Starbucks helped me refine my human resource and customer service skills. My financial services experience provided the opportunity to travel extensively and see the hospitality world from the guest’s point of view, something that helps me guide my team with great insight.

5. What is your favorite part of your job?
In my career, I am most proud of the people who I have helped become successful. One of the joys of the hotel world is the ability to start in an entry-level position and progress (often quickly!) to upper level management, and it almost always happens because of a strong leader who trusts you to take on more than you thought you could.

6. What is the most challenging part of your job?
Not letting the constant pressure of daily operations take away from strategic activities. There will always be work that needs to get done, and business development—getting into the community, finding new opportunities, and installing systems, processes, and policies to grow the business--must be a priority!

7. What advice would you give to students interested in pursuing a career in hospitality?
Keep developing yourself as much as your business, because you will ultimately be the limiting factor for your enterprise. Read books (crazy idea, right?), magazines, and stay involved in your community. Stay healthy, as hospitality leadership requires a lot of energy and is truly a physically demanding career. And above all, be kind to others.  It’s good for your spiritual and mental health and also good business sense—for as many people who work in hospitality, paths will cross in the future, and taking care of others will eventually be rewarding.

8. What achievement are you most proud of?
Making the move to fully (re)immerse myself into hospitality by leaving what was a lucrative career in financial services. Without the support of my wife Jenna and the confidence in my business partners, I’d likely be doing something that I was challenged to find peace-of-mind in. In the hotel, as stressful as it can be, I know that what we’re offering to guests is valuable and necessary.

9. What do you like to do when you’re not at work?
My wife and I travel as much as we can, mostly to see family and friends. Our Tibetan Spaniel, “Ruby”, is our group’s Director of Pet Relations, and goes with us whenever possible.

10. Favorite thing to make (or eat)?
​Even though I’m not a formally trained chef, I do pretty well in the kitchen, having learned how to cook from my grandmothers. While it may not be the fanciest recipe, Grandma Behrens’ traditional Sauerbraten yields some of the best results.

Name: Cher Harris
​Occupation: Corporate Pastry Chef, Hershey Entertainment & Resorts
After serving as Executive Pastry Chef at the Hotel Hershey for nearly 10 years, Cher Harris was recently promoted to the newly-created role of Corporate Pastry Chef for Hershey Entertainment & Resorts (HE&R), overseeing development and strategy of pastry operations across HE&R establishments including Hersheypark, Hershey Lodge, Hershey Country Club, and more.

An internationally-recognized pastry rockstar, Chef Harris has earned herself numerous accolades including winning the 2017 Global Chef Challenge Semi-Finals for the Americas, being named the ACF's 2016 Pastry Chef of the Year, and earning the title of "Pastry Queen" at the 2014 Ladies' World Pastry Championship in Rimini, Italy. Continue reading to get a glimpse into the life and career of this #PastryQueen!