Summer Institutes Contact

Greg Beachey

Fast Facts

Registration fee of $675 includes:

     Five days of instruction

     Classroom and lab supplies

     Kitchen starter kit (Level I only)

     Instructional materials

     Opening reception

     Tour of an industry site

     Daily breakfast, lunch, & break

Registration Is Now Live

Registration for the 2015 Summer Institutes is live.

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Summer Institutes Guidelines

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NRAEF Summer Institutes, sponsored by Darden Restaurants

Registration for the 2015 Summer Institutes in now open!

While school was out this summer, 288 ProStart educators honed their culinary skills at the National Restaurant Association Educational Foundation’s Summer Institutes, sponsored by Darden Restaurants. Participants learned cutting-edge culinary skills from leading chefs to better prepare their students for restaurant careers.

In this dynamic and interactive environment, educators have the opportunity to:

  • Earn restaurant/foodservice educator certification
  • Learn from faculty composed of nationally recognized content experts
  • Network among peers
  • Tour restaurant and foodservice facilities
  • Receive classroom materials

Here is what some of the ProStart educators had to say:

“This is the second Summer Institute I attended and I found each of them to make a tremendous impact on my teaching.” - Delaine Stendahl, 2014 Level 2 participant.

"As a culinary educator, more importantly a ProStart culinary educator, I can tell you there is nothing more valuable to your professional development than the NRAEF summer institutes sponsored by Darden! " - Sandra Hawk, 2014 Level 4 participant. 

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Get a taste of the 2014 Summer Institutes:

 Level 1 - Basic

Begins with an overview of the restaurant and foodservice industry, and leads into kitchen and management essentials.

Prerequisite: None
Topic Highlights: Food safety, kitchen essentials, stocks, sauces, soups, management essentials


 Level 2 - Advanced

Topics include core culinary techniques, operational excellence, and career basics.

Prerequisite: Level 1 or waiver
Topic Highlights: Meat, poultry, seafood, Customer service, Fruits and vegetables, Purchasing


 Level 3 - Mastery

Level 3 concludes culinary techniques, before branching into timely topics like sustainability and global cuisines.

Prerequisite: Level 1 or waiver, and Level 2
Topic Highlights: Sustainability, Baking, Global cuisines, Marketing


 Level 4 - Spotlight Series

Content is determined by the host school, and is timely and topical.

Prerequisite: Level 1 or waiver, Level 2, and Level 3
Topic Highlights: Greening your kitchen, Farm-to-plate menus, Artisan bread baking, Coffee roasting, Pastry, Chocolate