2020 CA ProStart Cup | California Restaurant Association Foundation

PRESENTED BY

INTRODUCTION

SCHEDULE

WELCOME TO THE 2020 CALIFORNIA PROSTART CUP

FRIDAY, MARCH 20

The California Restaurant Association Foundation (CRAF) is pleased to present the 18th annual California ProStart Cup, sponsored by BJ’s Restaurants Foundation.

This dynamic event brings together talented high school students from ProStart® programs across the state, who collectively represent the future of California’s restaurant and foodservice industries.

6:30 a.m.–8:30 a.m.

Breakfast provided by Rational // outside Expo Hall

6:30 a.m.–8:00 a.m.

Registration + uniform pick-up // Conference Center Lobby

6:30 a.m.–8:00 a.m.

Management + Innovation check-in // Conference Center Lobby.

8:00 a.m.–8:30 a.m.

Orientation // California 1

8:30 a.m.–11:00 a.m.

Team photos // Expo Hall

9:00 a.m.–5:00 p.m.

Culinary competition // Expo Hall

9:00 a.m.–4:00 p.m.

Management competition // Sonoma 2 + 3

9:00 a.m.–3:00 p.m.

Innovation competition // Leona 1 + 2

11:30 a.m.–1:30 p.m.

College + Career Expo presented by the California Community Colleges // Expo Hall

11:30 a.m.–1:30 p.m.

Lunch provided by Wienerschnitzel (Teams + Judges) // outside Expo Hall

1:00 p.m.–2:00 p.m.

Behind-the-scenes tour // Conference Center Lobby

Over the next two days, students will compete in culinary, management, and innovation events, putting their knowledge and skills to the test.

Winning teams from each competition will be awarded first-, second- and third-place trophies and scholarships. First-place winning culinary and management teams will be sponsored by the Taco Bell Foundation and BJ’s Restaurants to compete in the 2020 National ProStart Invitational May 8-10 in Washington, D.C. CRAF

CRAF changes lives through restaurants! We give young people the skills and resources they need to land a job and go to college. We give current restaurant employees financial assistance and peace of mind during an unforeseen crisis. Since its inception in 1981, CRAF has awarded more than $2 million in scholarships.

PROSTART®

SATURDAY, MARCH 21

ProStart® is a national college and career readiness curriculum that develops the best and brightest talent into tomorrow’s industry leaders. In California, the ProStart program is operated by CRAF in 140+ public high schools, reaching 13,500 students from Redding to San Diego. CRAF enriches these culinary arts classrooms through field trips, culinary and management competitions, and industry networking opportunities that work together to make school engaging, relevant and fun.

By pairing industry with the classroom, ProStart gives students a platform to discover new interests and talents -- opening doors for fulfilling careers.

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California Restaurant Association Foundation

6:30 a.m.–8:30 a.m.

Breakfast provided by Rational // outside Expo Hall

7:00 a.m.–2:30 p.m.

Culinary competition // Expo Hall

8:00 a.m.–3:00 p.m.

Management competition // Somona 2 + 3

8:00 a.m.–3:00 p.m.

Innovation competition // Leona 1 + 2

11:30 a.m.–12:30 p.m.

Behind-the-scenes tour // Conference Center Lobby

11:30 a.m.–1:30 p.m.

Lunch provided by Keurig Dr Pepper (Teams) // outside Expo Hall

3:00 p.m.–3:45 p.m.

Keynote Speaker // California 1

4:00 p.m.–5:30 p.m.

Awards reception // California 2 + 3

Schedule

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OUR SPONSORS

Spirit Sponsor

Safety + Sani Sponsor

We couldn’t do it without you!

Management and Culinary Cup Sponsor

Friends of CRAF

CA National Team Sponsor

Innovation Cup Sponsor

Meal Sponsors

Venue Sponsor + Host

Travel Sponsor

Student Lounge Sponsor

VIP Reception Sponsors

College + Career Expo Sponsor

In-Kind Sponsors

Photo Sponsor

Goodie Bag Sponsor

Lanyard Sponsor Executive Insights Title Sponsor A very special thank you to all of the judges and volunteers who helped make this event a success.

Thank you to the staff, faculty and students of the Collins College of Hospitality Management and Ecolab for organizing and training the event volunteers. You all helped make this event a success!

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California Restaurant Association Foundation

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COMPETITORS

APPLIED TECHNOLOGY CENTER HIGH SCHOOL Educator: Juan A. Lopez

Caterina Mangiafreno Shelby Howard

CULINARY

That's How We Roll Shelby Howard, Captain Ryder Ortiz Nikita Pacheco, Mentor

Iron Horses Robert Torres Devin Morales Jorge Albanez Edgar Perez ARCATA HIGH SCHOOL Educator: Neil Kalson CULINARY

MANAGEMENT #1

CULINARY

Catherine Jane "CJ" Samaniego, Captain Itzel Morales Catherine Almanza Kimeko Jones Aulanni Lewis BONITA HIGH SCHOOL Educator: Laurie Brandler CULINARY #1

True Grit Ryder Ortiz, Captain Sarah Borer

California Restaurant Association Foundation

CULINARY

Blue Wave Washers Jasper Coronado, Captain Domanique Rosales Alexis Kessler, Mentor

BETECH CHARTER HIGH SCHOOL Educator: Andrew Griggs

BIRMINGHAM COMMUNITY CHARTER HIGH SCHOOL Educator: Shoshana Frederick

FORTUNA HIGH SCHOOL Educator: Stacy Chatfield

INNOVATION #1

INNOVATION #2

The Spice Girls and Two Guys Maria Alcazar, Captain Michelle Navarro CJ Press Tait Hougen

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MANAGEMENT

Culinary Tigers Brianna Freeman, Captain Aiden Davis Max Haines Rolin Mitchell

CULINARY

Isaiah Danielson Sarah West Madison Day Louis De La Torre, Alternate Deborah Leedy, Mentor

Joey Quen, Captain Joey Diaz Adrian Olea Samantha St. Clair Brian Mendez, Alternate Josh Wiley, Mentor

Essentials Ryder Ortiz CHINO HILLS HIGH SCHOOL Educator: Jennell Acker

FULLERTON UNION HIGH SCHOOL Educator: Mario Schwarz-Cole INNOVATION

Andrew Mendez Bryan Navarro Jasmine Torres

Chino Hills #1 Alana Trplett, Captain Emliy Alvarado Cheyenne Ball-Jones

GLEN A. WILSON HIGH SCHOOL Educator: Anika Estes

MANAGEMENT #2

Chino Hills #2 Krystle Caradang, Captain Miah Dixon Riya Patel Ashley Mayes

CULINARY #1

EDEN AREA ROP Educator: Terri Penn

GREENVILLE HIGH SCHOOL Educator: Judy Dolphin

Anthony Chavez, Captain Carla Salcido-Islas Stephaney Myint Jenniferr Chan

CULINARY

CULINARY

Felix Romero, Captain & Alternate Natalie Epich Johnny Contreras Alexia Cortes Makayla Rangel

Solai Pomtong, Captain Aubrey Page Rosemary Balbiani Stella Balbiani

ENTERPRISE HIGH SCHOOL Educator: James Leedy

JOHN O'CONNELL HIGH SCHOOL Educator: Alexandria Brooks MANAGEMENT #1

Team Apple E'shaun Grays, Captain

CULINARY

Brook Stipp, Captain

Participants

Chloe Johnson Jasmin Jones MANAGEMENT #2

Team Orange Caleb Parker, Captain Kiara Lampkins Mark Larreynaga JOHN A. ROWLAND HIGH SCHOOL Educator: Katherine Stella MANAGEMENT

Marissa Garcia Esmeralda Martinez Joshua Tse Sophia Htay Diane Chen Scott Brokaw, Mentor INNOVATION

Miles Martinez, Captain Lucas Martinez Valerie De La Fuente Stevie De La Fuente Sharon Kim, Alternate Scott Brokaw, Mentor LEUZINGER HIGH SCHOOL Educator: Valerie Meyer MANAGEMENT

Cesia Duran, Captain Francisco Camparan Erika Panchi Khadija Khan Brian Cramer, Mentor Alex Zamudio, Mentor CULINARY

Jeisler Ku, Captain Emily Mendoza Richard Morales Ronnie Guerra Carolina Rios, Alternate Brian Cramer, Mentor Alex Zamudio, Mentor INNOVATION

2020 CA Prostart Cup

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Steve Loez Alexsis Rodriguez Citaly Anaya Brian Cramer, Mentor Alex Zamudio, Mentor LYNWOOD HIGH SCHOOL Educator: Joe Powell CULINARY

Royal Chefs Conrad Galvez, Captain Shaunae Simon Miguel Rojo Kaylah Tautuaa Matteo Pergrina, Alternate INNOVATION

Innovative Knights Diego Pina, Captain Diego Nunez Joshua Angeles-Sanabia MADISON HIGH SCHOOL Educator: Kim Coelho CULINARY

Mad Hatters Cassandra Monterrosa, Captain George Giang Yuritzy Garcia Huerta Mike Porter Carson Smith, Alternate MANAGEMENT

MadMen Carson Smith, Captain Roman Granados MISSION HILLS HIGH SCHOOL Educator: David Keith

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NEWPORT HARBOR HIGH SCHOOL Educator: Sarah Pilon

PACIFICA HIGH SCHOOL Educator: Kristen Ofeldt Collins

CULINARY

CULINARY

Dafne Calderon, Captain Aritzel Hernandez Jesus Ortiz Stephanie Baltazar Frania Alonso, Alternate Chef Allan Aguiñaga, Mentor

The Tritons Juan Ochoa, Captain Nicolas Gutierrez Stephanie Velazquez Ikawaiolamailani Bachmeier Gabriel Valenzuela, Alternate Anthony Haros, Mentor

MANAGEMENT

Pacific Press Ryan Monahan, Captain Alexa Armbruster Noah Houk Austin Osborn Emily McKinney, Mentor

PLEASANT VALLEY HIGH SCHOOL Educator: Priscilla Burns CULINARY

πέντε

NORTH TAHOE HIGH SCHOOL Educator: Laura Hartung CULINARY

Amalia Ven Peborgh, Captain Ashlyn M. McPherson Michelle Salas Jackson G. Morse Anna Wright, Alternate ORANGE COUNTY SCHOOL OF THE ARTS Educator: Daniel Mattos MANAGEMENT

The Mix Ximena (Lizzy) Garcia Sanchez Summer Rahim Isabella (Bella) Vegh Paige Comire Alex Aviles, Mentor

Ayden McAllister, Captain Brandon Kertz David Abbott Jesika Kendall Chris Daneau, Alternate Travis Anderson, Mentor RANCHO ALAMITOS HIGH SCHOOL Educator: Scott Kim CULINARY

Adriana Barajas, Captain Eric Bautista Miguel Escarraman Chris Ross Jahaziel Herrera, Mentor INNOVATION

Kiara Arevelo Adriana Barajas SAN DIMAS HIGH SCHOOL Educator: Nick Brandler

CULINARY

CULINARY

MANAGEMENT #1

Mission Hills Grizzlies Justin Vong, Captain and Alternate Emma Wong Armando Trujillo Braeden Sundelius Eathan Cooley

Vincenzo (Cenzo) Spina, Captain and Alternate Madison (Star) Lu Isabella (Bella) Bailey Paige Kim Nirvan (Chime) Pradhan

Frequent Flyers Nathan Rudy, Captain Ali Yassine Sophia Leon, Alternate Shyanne Morrison, Mentor Sara Siu, Mentor

California Restaurant Association Foundation

Participants

MANAGEMENT #2

Taco Spot Aaron Smith, Captain Alyssa Duarte Paul Pignotti Shyanne Morrison, Mentor Sara Siu, Mentor CULINARY

Vibin' Like Jeff Brigette Cruz, Captain Erika Barragan Travis Swailes Jeremy Carillo Kiley Shaffer, Alternate Christian Kavak, Mentor INNOVATION #1

Split Pot Laura Siu, Captain Sara Siu, Mentor INNOVATION #2

Latch Can Nathan Rudy, Captain Yousef Saleh SAN JUAN HIGH SCHOOL Educator: Brent Boultinghouse MANAGEMENT

Braxton Anderson, Captain James Leete Rihannon Bloom Ruth Kent CULINARY #1

Ruth Kent, Captain James Leete Braxton Anderson Sheridan Analco Justin Ferguson Emariae Rosa-Belton, Alternate CULINARY #2

Damien Kent, Captain Justin Ferguson Rihannon Bloom INNOVATION

2020 CA Prostart Cup

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GAV-PY_Ad_5x3.875.pdf

James Leete Braxton Anderson Rihannon Bloom VALLEY HIGH SCHOOL Educators: Kristin Sepulveda & Terry Kim CULINARY #1

Italian Falcons Andrea Manzano, Captain Anthony Arcos Valeria Cruz Jazmina Gonzalez Melody Baeza, Alternate

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2/14/20

9:10 AM

WHITNEY HIGH SCHOOL Educator: Carissa McCrory CULINARY

Gabriella Gonzalez Jordan Oja Jordan Manzitto Luke Martin Jacob Kendrick, Mentor

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CULINARY #2

California Dreamin' Juan Hernandez, Captain Laura Delatorre Mike Gutierrez Jeremy Reyes Jessica Salazar, Alternate

Learn more about our passion for coffee and partnership at gavinacoffeesolutions.com © F. Gaviña & Sons, Inc.

VISTA HIGH SCHOOL Educator: Kim Plunkett CULINARY

Parker McIlmoil, Captain Casie Esparza Carlos Perez II Kai Siebert Eve Carpenter, Alternate David Keith, Mentor

Delivering What Matters

For decades, you’ve relied on Sysco to help you deliver what matters most: good food, great experiences and memorable moments. Our brands are rooted in this idea. From the freshest produce and the highest-quality meats and seafood to the finest dairy and gourmet products, our brands help you deliver exceptional results without compromising your bottom line.

WHEATLAND HIGH SCHOOL Educator: Kuulei Moreno

Now introducing the new look of Sysco brand:

CULINARY

Mighty Pirates Makenzie Garder, Captain Delilah Harrison Edward Sanchez Allison Brinkly Conner Dennis, Alternate

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California Restaurant Association Foundation

Participants

2020 CA Prostart Cup

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SPECIAL GUESTS

Rob DeLiema President // BJ’S RESTAURANTS FOUNDATION • First hospitality job: Flipping burgers and cooking hot dogs at a poolside snack bar at age 15 • “With hard work and dedication to learning, you will have endless opportunities to excel in an exciting and growing industry.”

EMCEES

Marshall Scarborough Vice President of Menu and Culinary Innovation // BOJANGLES' FAMOUS CHICKEN 'N BISCUITS

• First hospitality job: Washing dishes at a restaurant • “Building meaningful relationships and maintaining them is one of the best things you can do for your career and yourself.”

Matt Claborn Retired • First hospitality job: Dining room server at Claremont Retirement Village

Management Cup Management Cup competitiors will demonstrate their knowledge

• “Never stop learning.”

of the restaurant and foodservice industry by developing a business proposal for a new restaurant concept, including a supporting menu, marketing plan and detailed design.

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California Restaurant Association Foundation

2020 CA Prostart Cup

THE MANAGEMENT JUDGES Michael Santos

Camille Chavez

CEO // TAILORED FOOD + BEVERAGE

Vice President of Training and Development //

• First hospitality job: Host at Coco’s Bakery • “Never be afraid to work hard and earn your keep.”

BLACK BEAR DINER

• First hospitality job: Cashier at Papis Tacos in Riverside at age 16 • “Always find love and passion in what you choose to do!”

DG E LEAD JU

Theodore Balestreri II VP Hospitality Operations + Community Relations CANNERY ROW MANAGEMENT CO. // SARDINE FACTORY

• First hospitality job: Making milkshakes in a beach side snack bar • “Just remember, it doesn’t matter if you cook, bake, serve guests, take cash or wash dishes, it will always come down to understanding and connecting with people. That is our business, they just happen to be eating.”

ASSOCIATION

• First hospitality job: Hostess • “Never burn your bridges! Our industry is very close knit so if you work hard, show initiative, and are respectful to your employers you will be presented with great opportunities to move ahead in your culinary career.”

Shaun M. Beard

Nicole Haug

Senior Vice President, Food and Beverage // SAVOR

Learning and Development Manager // URBAN PLATES

• First hospitality job: Prep Cook/Dish Washer at the Bridge Café, Kernville, CA

• First hospitality job: Front desk host at Cheesecake Factory

• “The Hospitality Industry is absolutely an area of opportunity for innovative service-minded people to be personally and financially successful.”

Michael Brennan

• “Stay hungry for knowledge, be humble, ask questions, seek to understand, love what you do!”

Michael Hawkins

Vice President of Operations // SPECIALTY RESTAURANTS

Principal // GREEN STREET RESTAURANT

CORPORATION

• First hospitality job: Worked as a server and kitchen help while going to school.

• First hospitality job: dishwasher • "Work in as many and different hospitality operations as possible, to see where you want to focus on and take your career; single restaurant, small restaurant companies, large restaurant companies, hotels, convention centers, arenas, stadiums, etc.”

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Kathie Griley Vice President of Membership // CALIFORNIA RESTAURANT

California Restaurant Association Foundation

• “Life is much too short not to do what makes you happy.”

BJ’s Restaurants Management Cup / Judges

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Steve Henige

Michele Lange

National Academic Sales Manager // NATIONAL RESTAURANT

Director of Training // DEL TACO

ASSOCIATION // SERVSAFE

• First hospitality job: Hostess at Coco’s while in high school

• First hospitality job: Waiter/Bartender • “Take a breath, smile and have fun.”

Krista Hoskins

• “Be curious and never stop learning; this will help you tremendously in your personal life and your career.”

Belinda de Villa – Lopez / Belle Lopez

Director of Training // NORMS RESTAURANTS

University Lecturer // THE COLLINS COLLEGE OF

• First hospitality job: Employee at El Pollo Loco

UNIVERSITY, POMONA

• “Do what you love and you will never work a day in your life!!”

• First hospitality job: Supervisor, Employee Cafeteria, Manila Hilton Hotel

HOSPITALITY MANAGEMENT, CALIFORNIA POLYTECHNIC

• “Accuracy = Right Conclusions = Sound Decisions.

Pay attention to DETAILS, DETAILS, DETAILS !!!”

Alice C. Juarez Region Bank President // WELLS FARGO BANK

• First hospitality job: In high school, my first job was at Cable Car Pizza • "Be open to feedback because it will help you grow professionally and personally."

Jericho Lopez Director, Marketing, Communications & Business Development // UNIVERSITY CALIFORNIA SAN DIEGO

• First hospitality job: Crispers, a very popular and small fast casual restaurant • “Find a mentor! Having someone to toss ideas around with, to give you guidance and to advocate for you is priceless.

And remember, skills are transferable across industries, restaurants and positions. Practice for the job you want!”

Teresa Keogh

Steven Mary

Director of Operations Strategy // LEMONADE

Culinary Consultant // SYSCO LOS ANGELES

• First hospitality job: Burrito Roller at Freebirds World Burrito

• First hospitality job: Staging at Bistro 45 in Pasadena

• “In the constantly evolving world that is hospitality, remember to always stay flexible, open to new ideas, and on the lookout for the next big thing!”

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California Restaurant Association Foundation

BJ’s Restaurants Management Cup / Judges

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Pia Tinsley Principal/Creative Director // THE LOFTE CREATIVE

Paul Miramontes Corporate Field Trainer // GALARDI GROUP INC. – WIENERSCHNITZEL

• First hospitality job: Courtesy Clerk, bagging groceries at a Stater Bros. Market

• First hospitality job: Waitress at Mr. Steak in La Mesa • “The greater danger for most of us lies not in setting our aim too high and falling short; but in setting our aim too low, and achieving our mark.” – Michelangelo

• “Nothing is as important as passion. No matter what you want to do with your life, be passionate.”

Carolyn Olsen Ambassador & Sales Executive // COCA-COLA NORTH AMERICA

• First hospitality job: Catering & Hosting of Special Events • “Choose each day to be a man or woman of integrity, acting with honesty, giving your 100%, and always doing the right thing, regardless of who is watching. These are qualities of which are highly sought after.”

Scott Ponchetti Director of Restaurant and Retail Operations // FIRESTONE WALKER BREWING COMPANY

• First hospitality job: Dishwasher at a neighborhood Italian restaurant

Welcome to the World of Culinology®!

Culinology® Program

The Culinology® Option of the Bachelor of Science in Food and Nutritional Sciences is a creative, research-oriented option that includes a wide range of learning experiences related to product development,

• “Be yourself, push yourself, trust yourself and don’t be afraid to fall down.”

culinary sciences, food chemistry, food microbiology, sensory science, food processing, foods, and food service management.

This is a growing field as more than 9,500 new or improved food products are devel-

Moises Reyes

oped each year. Fresno State Culinologists

Executive Kitchen Market Manager // BJ’S RESTAURANTS

work in a variety of culinary and product development settings. Their job titles

• First hospitality job: Claim Jumper

include Research Chef, Product Development Specialist, and Corporate Executive

• “Be passionate about your career and don't let anybody stop you from succeeding.”

Chef.

Fresno State Department of Food Science and Nutrition 5300 N Campus Drive, M/S FF17 Fresno, CA 93740

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California Restaurant Association Foundation

www.fresnostate.edu/jcast/fsn/

BJ’s Restaurants Management Cup / Judges

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CONGRATULATIONS TO ALL COMPETITORS BJ’s Restaurants Foundation is honored to again serve as the title sponsor for this year’s

MANAGEMENT AND CULINARY CUP COMPETITIONS

GUY FIERI C L A S S o f 1990

BOLD CURIOUS ORIGINAL A REBEL

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BEST OF LUCK TO EVERYONE

California Restaurant Association Foundation

unlv.edu/hospitality

2019 CA Prostart Cup

Culinary Cup Teams participating in the Culinary Cup will have just 60 minutes to demonstrate their creative and technical abilities through the preparation of a three-course meal. Their performance during this practical session will be observed and rated by industry professionals.

BJ's Restaurants Culinary Cup / Judges

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THE CULINARY JUDGES Sheree Mooney, BS, MA, CRM Chef Lecturer // COLLINS COLLEGE OF HOSPITALITY MANAGEMENT, CALIFORNIA STATE POLYTECHNIC UNIVERSITY POMONA

-LEAD

MANAGEMENT, CALIFORNIA STATE POLYTECHNIC UNIVERSITY POMONA

• First hospitality job: Dishwasher

• “Follow your dreams with passion and drive.”

• “Make the Golden Rule your baseline for all your personal interactions.”

Diana Delonis

Marla Chesser

Office / HR manager // SMOKE OPEN FIRE COOKING

Boss // CHESSER INC.

• First hospitality job: Intern at Tea Box Cafe, Takashimaya

• First hospitality job: Table Busser

• “Keep an open mind and sense of curiosity.”

• “Never stop striving for perfection.”

JUDGE

Charles Brettner

Peter Coenen

Director of Food and Beverage at The Greek Theatre //

Executive Chef // MARINA DEL REY HOTEL

ASM GLOBAL

• First hospitality job: Dishwasher • “Think outside the box.”

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Professor Emeritus // COLLINS COLLEGE OF HOSPITALITY

• First hospitality job: Busser

DG E LEAD JU

CO

Dr. Jerald Chesser

• First hospitality job: Dishwasher • “Immerse yourself in great restaurants under great chefs and read a lot.”

Kyung Soo Carroll

David Cox

Executive Chef // FASHION ISLAND HOTEL

Executive Chef // NORMS RESTAURANTS

• First hospitality job: On Call Cook at the Grand Hyatt Washington at the age of 15

• First hospitality job: Line cook at Paolo's in Northern California

• “No matter how much you think you know, always be a student too.”

• “Work hard, show up on time, have a great attitude, apply yourself, pay attention and always continue to learn.”

California Restaurant Association Foundation

BJ's Restaurants Culinary Cup / Judges

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Donna Dannan

Tyler Glick

"Former" Student Services Coordinator // COLLINS COLLEGE OF

General Manager // PHIL’S BBQ

HOSPITALITY MANAGEMENT CAL POLY POMONA

• First hospitality job: Front Desk Clerk

• First hospitality job: Dishwasher • “Never Stop Learning.”

• “Make the most of every experience, opportunity, and interaction with mentors in your chosen field of interest.”

Kenneth Dokko

Brian Knirk, EdD

Lecturer // CAL POLY POMONA, COLLINS COLLEGE OF

Director, Culinary Arts // AMERICAN RIVER COLLEGE

HOSPITALITY MANAGEMENT

• First hospitality job: Dishwasher • “Have fun with what you do and always stay positive.”

• First hospitality job: Dishwasher/Prep • “Open your minds to the possibility of things you do not yet know.”

Shelly Doonan

Justin Lewis

Professor of Culinary Arts and Hospitality Management //

Corporate Executive Chef // FIRESTONE WALKER BREWERY

MOUNT SAN ANTONIO COLLEGE (MT. SAC)

• First hospitality job: Prep Cook, Hollywood Park Race Track • "Be willing: to do what it takes, to try new things, and say yes chef even if you’re not feeling it.”

• First hospitality job: Working in the bakery of The Cheesecake Factory, plating desserts, making coffee drinks, and taking to go orders.

• “Find your passion, and give it everything you have, and push yourself to achieve greatness. We are in the hospitality industry, strive to take care of others.”

Christina Fava

Jay Marshall, CEC, AAC

Sales Representative // FRESHPOINT PRODUCE

Executive Chef // SYSCO SAN FRANCISCO INC.

• First hospitality job: Catering • "The Secret of getting ahead is getting started.”

• First hospitality job: Cooking on the Boardwalk in New Jerseyl • “You have just begun the most passionate job you can ever imagine, you never stop learning, so look, listen, smell and taste everything you can.”

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California Restaurant Association Foundation

BJ's Restaurants Culinary Cup / Judges

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Francois Behuet

Colleen Nanno

Pastry Chef // BOTTEGA LOUIE

Culinary Arts Program Director // PASADENA CITY COLLEGE

• First hospitality job: Pastry Apprentice in Caen, France • “Never give up and be passionate.”

• First hospitality job: Prep Cook at Maison Akira in Pasadena • “Understand that this is not a sprint, it is a lifelong journey that you learn from everyday. ”

Debi Min

Gary Prell

Chef // SUSHI PRIVATE CATERING

President // EXCELLENCE IN FOODSERVICE NETWORK

• First hospitality job: Server at a sushi restaurant • “Whatever you do, do with determination. You have one life to live; do your work with passion and give your best.

Whether you want to be a chef, doctor, actor, or a mother, be passionate to get the best result.” - Alia Bhatt.

Shawn Mohler Director of Operations // BJ’S RESTAURANTS, INC.

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• First hospitality job: Busboy at Casa Carlos in Phoenix, Arizona • “You really need to love food and people to succeed in the hospitality industry. If you do…your entire career will be like a never-ending vacation.”

Dan Proctor Associate Manager Global Product Development // TACO BELL

• First hospitality job: Dishwasher

• First hospitality job: Prep Cook at Mitchells Fish Market

• “Stay focused on your goals, distractions only delay your success.”

• “To succeed in life you need 3 things: a wishbone, a backbone, and a funny bone.”

Brandon L. Mooney

Andrew Reyes

Mechanic // WALNUT VALLEY SCHOOL DISTRICT

Chef de Cuisine // TIDAL RESTAURANT AT PARADISE POINT

• First hospitality job: Mechanic

• First hospitality job: Commis Cook, Hilton Guam

• “Love what you do.”

• "Take full advantage of the ProStart program and give back! Giving back will do wonders for you and your career. Always have an open mind, you are forever a student within the food and beverage industry."

California Restaurant Association Foundation

BJ's Restaurants Culinary Cup / Judges

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Kent Roberts

Pamela Wnuck

Distributor Sales Development Manager // ECOLAB

Culinary Arts Supervisor // OC FAIR & EVENT CENTER

• First hospitality job: Food server at Sushi Teri in Goleta, CA • "Hospitality is an experience created through engaging guests at every opportunity, serve your guests and care for them as if they were your own family”

• First hospitality job: Waitress at the Waco Plaza Hotel • “There is always something to learn, one of the reasons I chose Culinary Arts, is that my education is never over."

Paul Silvio

Ram Wymore

Director of Revenue Management // SYSCO LOS ANGELES

District Manager // ECOLAB

• First hospitality job: Banquet Server • "Follow your passion and have fun with it!”

• First hospitality job: Bellman at a Holiday Inn putting myself through college • “Never give up and the rewards will be endless.”

Dominique Valenzuela Executive Pastry Chef // JW MARRIOTT DESERT SPRINGS RESORT & SPA

• First hospitality job: While enrolled in the ProStart program in high school, I worked as a Pastry Cook at Exquisite Desserts in Palm Desert, CA • "Do what you love, and love what you do.”

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California Restaurant Association Foundation

BJ's Restaurants Culinary Cup / Judges

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HOSPITALITY TOURISM ALLIANCE STUDY WHAT YOU LOVE Your ProStart class has a partnership with 14 California State University campuses that provide an undergraduate degree in hospitality and tourism management at an affordable cost.

We make the world cleaner, safer and healthier.

We make the world cleaner, safer and healthier by providing cleaning and sanitation solutions for food safety, infection prevention and public health.

OVER 1 MILLION LODGING JOBS IN CALIFORNIA

1.7 MILLION RESTAURANT JOBS IN CALIFORNIA

EMPLOYMENT IN THE EVENTS SECTOR IS PROJECTED TO

LODGING

FOOD & BEVERAGE

EVENTS

TRAVEL & TOURISM

We serve restaurants, hotels, hospitals, supermarkets, food and beverage manufacturers and many other businesses that enhance quality of life for people around the world.

By partnering with our customers everywhere they need us, we help keep their operations clean and safe, ensure their businesses perform well and enable them to make the world better.

Visit www.ecolab.com or call 1 800 35 CLEAN ©2016 Ecolab USA Inc. All rights reserved.

2016 AND 2026

$132.4 CSU Chico

Sonoma State

Your future in hospitality begins at the CSU

Sacramento State

Start your path to a successful career in hospitality and tourism by applying to the CSU. Visit calstate.edu/hospitality for application deadlines and more information about each campus and degree program.

CSU East Bay San Francisco State

San José State Fresno State CSU Monterey Bay

Cal Poly San Luis Obispo

CSU Northridge

We are proud to sponsor the CA ProStart Cup and look forward to welcoming these bright, energetic, ambitious students into our foodservice family.

Cal Poly Pomona CSU Long Beach

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CSU Fullerton

San Diego State

Turkey for every NeW meNu calstate.edu/hospitality

All natural with no antibiotics ever

T & T I N N O V AT I O N K I T C H E N T&

T&T is a dynamic & revolutionary new dining experience set behind the scenes of the JW Marriott Desert Springs Resort. T&T has no set menu yet offers an ever changing five-course menu that is crafted each night by our chefs.

Open Fridays & Saturdays An intimate and crafted culinary experience like no other..

CRA F < 3 To make reservations please visit Open Table or call 760. 341. 1813 visit jwdesertspringsresort.com

For private events please contact Dena Kosturos at dena.kosturos@marriott.com

74-855 Country Club Drive Palm Desert, CA, 92260 34

California Restaurant Association Foundation

THE INNOVATION JUDGES David Bliven Manager, International Technology // TACO BELL: YUM! BRANDS

• First hospitality job: "Sandwich Artist” Subway (15yrs old) • “Individual achievements can be great, but bringing others along with you is true greatness.”

Matt Bussak Instructional Design Manager // URBAN PLATES

• First hospitality job: Ice Cream Scooper at ColdStone Creamery • “Always be learning something new and always be teaching others what you have learned."

Will Godoy Director of Team Member Development // BJ'S RESTAURANTS, INC.

• First hospitality job: Employee at Carl's Jr. • “Conviction can make a great worker, Loyalty can make a great team member, but having an equal balance of both can build a Career.”

Innovation Cup Teams of high school students develop and pitch a concept for a robot, product, app or software to improve the restaurant industry. In this competition, students find creative solutions to our industry’s most pressing challenges.

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California Restaurant Association Foundation

Joseph Pitruzzelli Co-Founder // WURSTKÜCHE RESTAURANT

• First hospitality job: Nightclub designer • "Do what you say you're going to do - there are lots of great ideas and huge ambitions out in the world, but men and women who can execute to bring them to fruition are rare and valuable."

Glenda Vaquerano Public Relations Manager // THE GALARDI GROUP, INC., WIENERSCHNITZEL

• First hospitality job: Public Relations Manager • “Find what you’re passionate about and build a life around those things because success is not measured by fame and/ or wealth but how rich you live your life.”

Wienerschnitzel Innovation Cup / Judges

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BECAUSE WE CARE

CONGRATULATIONS TO THE NEXT GENERATION OF RESTAURANT LEADERS Wienerschnitzel is proud to serve as the title sponsor for the 2020 Innovation Cup Competition

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California Restaurant Association Foundation

2020 CA Prostart Cup

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SUSTAINABLE HOSPITALITY MANAGEMENT BACHELOR OF SCIENCE

®

California’s State ProStart Champions!

It’s more than a competition – it’s a life-changing experience! The culinary and management teams that place 1st at the CA ProStart Cup advance to the National ProStart Invitational. These teens compete on the national stage and earn serious scholarships.

LUIS, MESA COLLEGE – 2018 + 2019 CHAMPION

This experience is very personal to me, as I found myself in this program. I discovered my passion for this industry.

I can’t believe I can have a career doing what I love. This experience means everything to me. ProStart started my career.

TRANSFORM YOURSELF. TRANSFORM YOUR WORLD. Learn more.

831-582-4232

hospitality@csumb.edu csumb.edu/hospitality

EMILY, CAL POLY POMONA – 2017 + 2018 CHAMPION ALI, JOHNSON & WALES UNIVERSITY – 2016 CHAMPION

Competing at the CA ProStart Cup and National ProStart Invitational allowed me to experience teamwork, friendly competition, leadership skills, public speaking, and so many other characteristics.

Get involved

Competing in the CA ProStart Cup was one of the most impactful life events because it opened my eyes to different careers and provided me with scholarships.

CRAF partners with our restaurant community to show young people what’s possible in our industry.

Join Us. Learn more at calrestfoundation.org.

CALIFORNIA RESTAURANT ASSOCIATION FOUNDATION 621 Capitol Mall, Suite 2000 Sacramento, CA 95814 · T: 800.765.4842 · F: 916.431.2762 · calrestfoundation.org

40 California Restaurant Association Foundation

Sponsors

Cypress College

School of Culinary Arts & Hospitality Management

COLLEGE + CAREER EXPO EXHIBITORS

careers.cypresscollege.edu

Ca. Your Career.

PRESENTED BY

Your Passion. Your Career. .

EXHIBITORS

Where Tradition and Innovation Meet

Lyons proudly supports the ProStart program. www.lyonsmagnus.com California Restaurant Association Foundation 42 @lyonsfoodservice

Available at lyonsstore.com and

Exhibitors

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Learn and Earn!

Did you know?

There are 115 California Community College campuses. Our colleges provide students

CAR E E R FOR LIFE SERVICES PROSTART ® ST U D E N T S & A LU M N I

The CRA Foundation empowers thousands of high school students a year through ProStart®, a restaurant training and career exploration program.

with the knowledge and background necessary to compete in today’s economy.

CAREER COUNSELING

RESUME RE-FRESH

MOCK INTERVIEWS

L EARN MO R E AT C A L R E ST FO U N DAT I O N .CO M/ ST U DE N T S Powered by the California Restaurant Association Foundation

Learn more at doingwhatmatters.cccco.edu 2020 CA Prostart Cup

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SCHOLARSHIPS Scholarships note: Be sure to verify final scholarship terms with institution of choice.

ProStart Champion Scholarships The gracious donors of The Collins College of Hospitality Management at Cal Poly Pomona make available the following scholarship opportunities for students on a first through fifth place team in either the Culinary Competition or the Management Competition or the Innovation Competition at the annual California ProStart Cup. FIRST PLACE $5,000 scholarship, distributed $1,250 per year SECOND PLACE $4,000 scholarship, distributed $1,000 per year THIRD PLACE $3,000 scholarship, distributed $750 per year FOURTH PLACE $3,000 scholarship, distributed $750 per year

• If a student earns a ProStart National Certificate of Achievement (COA) by the time of enrollment at California State Polytechnic University, Pomona as an HRT major and as a freshman, he or she may be eligible for an additional scholarship that can be used concurrently with a Champion Scholarship.

• All scholarship awards expire one year after the date of the student’s high school graduation.

• Renewal of a scholarship requires that the student maintains an overall 2.75 GPA, and remains a full-time student and an HRT major at Cal Poly Pomona.

• Receipt of this scholarship is not, and does not imply, acceptance to the University.

Culinary Team Members Awards

ELIGIBILITY REQUIREMENTS

FIRST PLACE (renewable annually with a total value of $8,000 per student)

• Scholarships expire one year after student graduates high school.

$2,000 to each of the five culinary team members, including the alternate

• Scholarships are awarded to members of the first, second and third place teams in both competitions and are renewable annually with a GPA of 3.0 or higher.

SECOND PLACE (renewable annually

with a total value of $6,000 per student) $1,500 to each of the five culinary team members, including the alternate THIRD PLACE (renewable annually with

a total value of $4,000 per student) $1,000 to each of the five culinary team members, including the alternate Management Team Members Awards

FIFTH PLACE $3,000 scholarship, distributed $750 per year

FIRST PLACE (renewable annually with a total value of $8,000 per student)

ELIGIBILITY REQUIREMENTS

$2,000 to each of the five culinary team members including the alternate

To qualify for the scholarship, you must be:

SECOND PLACE (renewable annually

• California State University qualified;

with a total value of $6,000 per student)

• Admitted to California State Polytechnic University, Pomona (Cal Poly Pomona) as a first-time freshman; • A declared Hospitality Management (HRT) major at Cal Poly Pomona; • Enrolled as a full-time student at Cal Poly Pomona (presently, 12 units per quarter in fall , winter and spring quarters)

Contact Carolina Sanchez , Student Services Coordinator Collins College of Hospitality Management Cal Poly Pomona 3801 West Temple Avenue Pomona, CA 91768 csanchez@cpp.edu

$1,500 to each of the five culinary team members, including the alternate THIRD PLACE (renewable annually with

a total value of $4,000 per student) $1,000 to each of the five culinary team members, including the alternate

• Scholarships can be used for the Associate Degree program in Culinary Arts or Baking & Pastry Arts at the CIA's Greystone campus in St. Helena, CA or the CIA's San Antonio, TX campus as well as the Associate and Bachelor’s degree programs at the CIA's Hyde Park, NY campus.

Contact

Robert Tremblay '10 Associate Director - Admissions The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538 Robert.Tremblay@culinary.edu 845.451.1564

ADDITIONALLY: • If a student is awarded more than one Champion Scholarship, at the California Competition or the National Competition, only one scholarship, the one with the highest value, will be honored.

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California Restaurant Association Foundation

Scholarships

2020 CA Prostart Cup

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ProStart Scholarships The gracious donors of The Sustainable Hospitality Management Program at CSU Monterey Bay (CSUMB) make available the following scholarship opportunities for students who participate in the ProStart competition.

FIRST PLACE $5,000 scholarship, distributed $1,250 per year SECOND PLACE $4,000 scholarship,

distributed $1,000 per year THIRD PLACE $3,000 scholarship,

distributed $750 per year FOURTH PLACE $3,000 scholarship,

distributed $750 per year FIFTH PLACE $3,000 scholarship, distributed $750 per year

Competitors can qualify for scholarships from $1,000 to $4,000 according to eligibility.

• Enrolled as a full-time student at CSUMB (presently, 12 units per semester in fall, and spring semesters) ADDITIONALLY:

• If a student is awarded more than one Champion Scholarship, at the California Competition or the National Competition, only one scholarship, the one with the highest value, will be honored.

• If a student earns a ProStart National Certificate of Achievement (COA) by the time of enrollment at CSUMB as a SHM major and as a freshman, he or she may be eligible for an additional scholarship that can be used concurrently with a Champion Scholarship.

• All scholarship awards expire one year after the date of the student’s high school graduation.

• Renewal of a scholarship requires that the student maintains an overall 2.75 GPA, and remains a full-time student and an SHM major at CSUMB. • Receipt of this scholarship is not, and does not imply, acceptance to the University.

ELIGIBILITY REQUIREMENTS

• Admitted to California State University, Monterey Bay (CSUMB) as a first-time freshman; • A declared Sustainable Hospitality Management (SHM) major at CSU MB;

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California Restaurant Association Foundation

FIRST PLACE $8,000 scholarship, distributed $2,000 per year SECOND PLACE $4,000 scholarship, distributed $1,000 per year THIRD PLACE $2,000 scholarship, distributed $500 per year ELIGIBILITY REQUIREMENTS

To qualify for the scholarship, you must be: • Admitted to the University of Nevada, Las Vegas (UNLV) as a first-time freshman; • A declared Hospitality Management major at UNLV; • Enrolled as a full-time student at UNLV (12 credits or more per semester in fall and spring)

To qualify for the scholarship, you must be: • California State University qualified;

Hospitality Scholarships offered to California ProStart Champions The industry partners and donors of the UNLV College of Hospitality make available the following scholarship opportunities for students on a first through third place team in either the Culinary Competition or the Management Competition or the Innovation Competition at the annual California ProStart Cup.

ADDITIONALLY:

• If a student qualifies for more than one scholarship award at the California Competition, only one scholarship will be honored (the one with the highest value).

• Students who meet the requirements for this scholarship may also be eligible for additional scholarships through UNLV and the Harrah College of Hospitality.

You may apply annually for Hospitality Scholarships through the college’s online application: unlv.edu/hospitality/ scholarships • All scholarship awards expire one year after the date of the student’s high school graduation.

• Renewal of a scholarship requires that the student maintains an overall 2.75 GPA, and remains a full-time student and continues to be enrolled in a major in the Harrah College of Hospitality.

• Receipt of this scholarship is not, and does not imply, acceptance to the University.

Contact

Dr. John L. Avella Executive Director SHM program Cal State U Monterey Bay javella@csumb.edu 831.582.3725

Scholarships

Contact

Alexandra Liebman UNLV Harrah College of Hospitality alexandra.liebman@unlv.edu 702-895-3148

2020 CA Prostart Cup

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Louisiana Culinary Institute ProStart Scholarships Students that successfully complete and graduate from ProStart I and II, will receive a $2,000.00 ProStart Excellence Award.

Proof of official certification from the state and the NRA is required; including proof of the required 400 hours. The ProStart Excellence Award Scholarship is valid for 2 years and is credited directly towards tuition.

All ProStart Regional and state winners for both the Culinary and Management competitions will receive scholarships for 1st, 2nd and 3rd place in the following amounts: FIRST PLACE $3,000.00 SECOND PLACE $2,000.00 THIRD PLACE $1,000.00

ProStart National Invitational winners are reserved scholarships for 1st thru 5th place. This scholarship is available for both Management and Culinary winners and is valid for 2 years.

Each scholarship must be used within 2 years of the date it was received. ***LCI also provides additional scholarship opportunities based on availability and ProStart Transfer Credits for select classes including ServSafe Sanitation, Nutrition, Restaurant Production I, Knife Skills, Controlling Costs, and Hospitality and Restaurant Management. These courses provide class credits yielding a reduction in tuition and a shorter timeline to graduation.

LCI is a nationally accredited premier culinary school offering two-year programs compressed into 16 months. LCI offers Associate of Occupational Studies degrees in Advanced Baking and Pastry, Advanced Culinary Arts, and Hospitality and Culinary Management. Several LCI courses are facilitated using NRAEF ManageFirst® resources to prepare students to take industry examinations. Students who successfully pass these examinations can earn a Certified Culinarian® (CC) or Certified Pastry Culinarian® (CPC) designation.

FIRST PLACE $7,500.00 SECOND PLACE $5,000.00 THIRD PLACE $3,500.00 FOURTH PLACE $2,000.00

Contact

FIFTH PLACE $1,000.00

Alex Dunaway Louisiana Culinary Institute 10550 Airline Hwy Baton Rouge, LA 70816 Alex.Dunaway@louisianaculinary.com www.lci.edu

ELIGIBILITY REQUIREMENTS

Each dollar amount is spread out equally across the program’s 4 semesters at $500 per semester.

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California Restaurant Association Foundation

Scholarships

ProStart Champion Scholarships The L. Robert Payne School of Hospitality and Tourism Management is pleased to present the following scholarship opportunities for students on a first through fifth place team in either the Management Competition or the Innovation Competition at the annual California ProStart Cup. FIRST PLACE $5,000 scholarship, distributed $1,250 per year SECOND PLACE $4,000 scholarship, distributed $1,000 oer year THIRD PLACE $3,000 scholarship, distributed $750 per year FOURTH PLACE $2,000 scholarship, distributed $500 per year FIFTH PLACE $1,000 scholarship, distributed $250 per year

and remains a full-time student and an HTM major at SDSU; Receipt of this scholarship is not, and does not imply, acceptance to the University

Contact

Christina Jeffries Associate Director cjeffries@sdsu.edu 619-594-0390

ELIGIBILITY REQUIREMENTS

California State University qualified; Admitted to San Diego State University as a first-time freshman; A declared Hospitality and Tourism Management (HTM) major at SDSU; Enrolled as a full-time student at SDSU (presently, 12 units per semester in the fall and spring); If a student is awarded more than one Champion Scholarship, at the California Competition or the National Competition, only one scholarship, the one with the highest value, will be honored; All scholarship awards expire one year after the date of the student’s high school graduation; Renewal of a scholarship requires that the student maintains an overall 3.0 GPA,

2020 CA Prostart Cup

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Categories/Competitions: Culinary, Management and Innovation Scholarships awarded to each member of team, and alternate. Note: Students who place in multiple categories may combine. Students may not combine multiple years for the same category but may choose the highest award.

FIRST PLACE $8,000 // $2,000 per

academic year, to be applied evenly each semester over AAS and BS with a maximum of 2 academic years towards AAS and 2 academic years towards BS.

THIRD PLACE $4,000 // $1,000 per

academic year, to be applied evenly each semester over AAS and BS with a maximum of 2 academic years towards AAS and 2 academic years towards BS. RESTRICTIONS

To be announced at the awards reception

• Can only be combined with

BJ’s Foundation Special Awards

the following CIV sponsored scholarships: Early Action, RSSC and Culinary Decathlon. (Cannot be combined with Head Start, COA or CIV sponsored scholarships for other organizations)

• Student of the Year (2) - $2,000 • Teacher of the Year (1) - $1,000 • Teacher (2) - $500 • ProStart schools (2) - $1,000

SECOND PLACE $6,000 // $1,500 per

academic year, to be applied evenly each semester over AAS and BS with a maximum of 2 academic years towards AAS and 2 academic years towards BS.

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Contact

Glenn R. Mach, EdD. Campus Director 2428 Almeda Ave., Suite 106 Norfolk, VA 23513 GMack@chefva.com 757.858.2433 x51232

California Restaurant Association Foundation

Scholarships

2020 CA Prostart Cup

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PRIZES SPIRIT AWARD PIZZA PARTY FOR YOUR CLASS, COURTESY OF COCA-COLA

1ST PLACE CULINARY + MANAGEMENT TEAMS TRIP TO THE NATIONAL PROSTART INVITATIONAL IN WASHINGTON, D.C., COURTESY OF TACO BELL AND BJ'S RESTAURANTS

ALL 1ST-3RD PLACE WINNERS SCHOLARSHIPS, + A SUPER-SECRET-AMAZING PRIZE PACKAGE FROM COCA-COLA!

2020 CA Prostart Cup

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