A total of 20 teams comprised of hospitality and culinary students competed this week at the Alabama ProStart Student Invitational. The annual competition is hosted by the Alabama Restaurant and Hospitality Association Foundation (ARHAF). A huge thank you to Perdido Beach Resort in Orange Beach for hosting the event.

The winners of the 2025 Alabama ProStart Student Invitational are:

Culinary Competition:
1st Place - Pelham High School
2nd Place - Huntsville Center for Technology
3rd Place - Eden Career Tech

Management Competition:
1st Place - Albertville High School
2nd Place - Baldwin Preparatory Academy
3rd Place - Gulf Shores High School

Best Beef Entree
Baldwin Preparatory Academy

Best Chicken Entree
Russell County High School

Best Knife Skills
Baldwin Preparatory Academy

Spirit & Teamwork Award–Culinary
Gulf Shores High School

Spirit & Teamwork Award–Management
P.D. Jackson Olin 

Earlier this month, ProStart Grants funded Selma High School's Culinary Program for new textbooks for its students. ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s industry leaders. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime.

By bringing the industry and the classroom together, ProStart gives students a platform to discover new interests and talents and opens doors for fulfilling careers.

ProStart is supported and operated by the ARHA Foundation in partnership with the NRA Educational Foundation. With 32 Alabama high schools currently participating, the ProStart program is growing fast and is on its way to becoming a talent pipeline for careers in the state's foodservice industry.

With the support of a student training grant from Alabama ProStart, Mrs. Peggy McGallagher with Baker High School in Mobile took her culinary students to Mason Hills Farm in Grand Bay for an unforgettable farm-to-table experience. Thanks to owner Joey Mason, the students toured the USDA-inspected processing facility, gaining insight into the farm’s operations. They also had the opportunity to feed calves and savor a delicious pulled pork lunch, featuring Mason Hills' own pork, seasonings and sauces. Excitedly, the group is looking forward to collaborating with Mr. Mason on the inaugural Smoke on the Farm event that will be held in May.