From Orange County Public Schools
In Summary:
The Magnet Academy of Culinary Arts at Wekiva High is one of just 48 high schools nationwide selected to receive a $5,000 Rachael Ray Foundation ProStart Grow Grant, funding that will be used to create a student-run mobile ice cream business. Students will produce and sell rolled ice cream and gelato at school and community events while learning core skills in entrepreneurship, culinary technique, and restaurant management. The grant supports the school’s ProStart curriculum, known for its hands-on, industry-focused approach to preparing students for careers in foodservice. School leaders and national culinary education advocates said the award will help empower students, strengthen classroom innovation, and expand professional opportunities for young chefs.
The Magnet Academy of Culinary Arts at Wekiva High is one of 48 high schools across the United States selected to receive a $5,000 grant from The Rachael Ray Foundation and the National Restaurant Association Educational Foundation to expand its culinary and restaurant management classroom.
Related: Wekiva High sizzles as host of Sonny’s Jr. Pitmaster BBQ showdown.
The Funds will be used to build a student-run, mobile ice cream business that will sell hand-crafted rolled ice cream and flavorful gelato at various public locations, including football games, farmers’ markets, and after-school events. Wekiva students will learn valuable business skills while making and selling delicious frozen treats, including Raspberry Cheesecake Rolled Ice Cream, Smoked Mexican Chocolate, Bergamot Earl Gray, and Toasted Sesame and Vanilla Gelato.
“We are very grateful to the Rachel Ray Foundation and to the NRAEF for supporting the creativity, innovation, and professionalism of our high school students at Wekiva,” said Chef Christopher Bates, Program Director of the Magnet Academy. “The investment these two wonderful organizations have made in our students will allow my young cooks to expand their culinary and business abilities. What’s more, it will give them an opportunity to gain valuable skills which will help them prepare for a thriving future.”
The Rachael Ray Foundation ProStart Grow Grants represent an investment in the ProStart classroom experience, which fosters passion for the restaurant industry and equips young people with the skills to pursue future careers after high school. Wekiva Culinary teaches the ProStart curriculum and is well-known for equipping students through its unique blend of hands-on learning and experiential industry engagement. ProStart educators like Chef Bates teach a range of culinary techniques and best practices, guiding students through the intricacies of managing a restaurant effectively. Thanks to the program’s emphasis on hands-on learning and mentorship, ProStart students at Wekiva Culinary emerge from the high school program ready to work in a professional kitchen or advance to higher education.
“Teachers are essential to a successful ProStart classroom experience, instilling knowledge about the restaurant industry and the passion young people need to build a lifelong career in it,” said Michelle Korsmo, President & CEO of the National Restaurant Association and CEO of the National Restaurant Association Educational Foundation. “These grants are more than an investment in a culinary program – they equip teachers with what they need to spark creativity, confidence, and a desire to chase the opportunity that’s abundant in our industry.”
The Foundation anticipates that the Rachael Ray Foundation ProStart Grow Grants will benefit more than 4,800 students across 24 states. This marks the sixth year of financial support from The Rachael Ray Foundation for high school students pursuing careers in the restaurant industry, with more than $1 million awarded through The Rachael Ray Foundation ProStart Grow Grant program to date. In addition to classroom grants, the Rachael Ray Foundation and the Yum-o! organization has sponsored more than 260 scholarships for students pursuing post-secondary degrees in the restaurant and hospitality industry.
“There’s something truly magical about a ProStart classroom – it’s where many kids discover their passion for food and start to see a future for themselves in this incredible industry,” said Rachael Ray, founder of The Rachael Ray Foundation. “The Rachael Ray Foundation is proud to help educators fuel the ProStart spark to encourage more young people to pursue a career in restaurants and foodservice.”
Key Points:
-
Wekiva High’s culinary magnet program received a $5,000 Rachael Ray Foundation ProStart Grow Grant, one of only 48 schools nationwide selected.
-
The funds will support a student-run mobile business selling rolled ice cream and gelato at football games, farmers’ markets, and school events.
-
Students will learn business management, culinary creativity, and real-world foodservice operations, including creating flavors such as Raspberry Cheesecake Rolled Ice Cream and Toasted Sesame Vanilla Gelato.
-
The grant strengthens Wekiva’s ProStart program, which emphasizes hands-on culinary training and restaurant management led by Chef Christopher Bates.
-
The ProStart Grow Grants will benefit more than 4,800 students across 24 states, continuing the Rachael Ray Foundation’s multi-year investment in culinary education and workforce development.
The National Restaurant Association Educational Foundation , as the supporting philanthropic foundation of the National Restaurant Association, supports development and community engagement efforts. The NRAEF and its programs work to attract, empower, and Advance today’s and tomorrow’s restaurant and foodservice workforce. NRAEF programs include: ProStart® – a high-school career and technical education program; Restaurant Ready/HOPES – Partnering with community based organizations to provide people with skills training and job opportunities; Military – helping military servicemen and women transition their skills to restaurant and foodservice careers; Scholarships – financial assistance for students pursuing restaurant, foodservice and hospitality degrees; and the Restaurant & Hospitality Leadership Center (RHLC) – accredited apprenticeship programs designed to build the careers of service professionals.
For more information on the NRAEF, visit ChooseRestaurants.org.
The Rachael Ray Foundation is a private foundation fully funded by proceeds from the sale of Rachael Ray™ Nutrish®. RRF was launched by Rachael in 2016 to better support the causes she cares for most, such as helping animals in need. Additionally, RRF works with organizations that support Yum-o! 's mission, Rachael’s 501 (c) (3), to bolster and amplify their efforts through additional funding. Yum-o! empowers kids and their families to develop healthy relationships with food and cooking. It also teaches families to cook, feeds hungry kids, and funds cooking education, among other initiatives.
