Two Gwinnett County Public Schools were awarded the Rachael Ray ProStart Grow Grant.
Berkmar and Meadowcreek High Schools received the funding, which is administered by the National Restaurant Association Educational Foundation. The program aims to invest in high school culinary and restaurant management programs across the country.
Schools are chosen for the program based on their commitment to fostering strong culinary arts programs, innovative teaching methods, and the success of their students, according to a release from GCPS.
“This grant will significantly enhance my teaching experience in several ways,” James Bryant, Culinary Arts instructor at Berkmar High School and a three-time Georgia ProStart Champion instructor, said. “It will alleviate financial burdens for both me and my students. Many students may not have the means to afford quality chef uniforms and providing them through this grant ensures that all students have equal access to essential gear. This inclusivity promotes a supportive learning environment where students can focus on their culinary skills without worrying about financial constraints.”
Berkmar’s culinary team won the Georgia ProStart Invitational state title earlier in 2024, securing scholarship funds for students pursuing post-secondary education in culinary arts. The team also represented Georgia at the National ProStart Invitational (NPSI) in Baltimore, Md in April.
Meadowcreek High School has placed in the top three multiple times over the past five years at GPSI. In 2024, the school’s Management Competition team clinched first place and represented Georgia at the NPSI in Baltimore.
“We are excited to receive the Rachael Ray Grow Grant, so that we may expose our students to experiences beyond their zip code,” Meadowcreek High Culinary Arts instructor Jay Richardson, said. “We will use the grant to fund field trips, industry seminars, and the tools and resources needed for competition cooking preparation. This grant will assist in executing as many learning opportunities as possible for our students, preparing them for potential careers in culinary arts and hospitality.”
