Event & Registration Inquiries

Mallory Domingue
(202) 315-4110


For Competition Inquiries

Culinary and Management Competition
Greg Beachey
(312) 261-5319


For Media Inquiries

Steve Kramer
(202) 315-4100

Ashley Mills

Video: 2013 Competition

National ProStart Invitational

May 3-5, 2014

The National ProStart Invitational® is the country’s premier high school competition focused on restaurant management and culinary arts.  The 13th Annual National ProStart Invitational will bring together the top ProStart® students from 43 states and territories to showcase their talent, passion and skill in Minneapolis, Minnesota from May 3-5, 2014.

Download 2014 Student Participant Waiver and Release here. Completed, signed Participant Waivers must be collected by educators and emailed to prostart@nraef.org prior to registering the team online. Students without a waiver will not be allowed to participate.


REGISTRATION NOW OPEN – Register now for the National ProStart Invitational.

All guests attending the National ProStart Invitational should book their hotel rooms at the Hyatt Regency by visiting National ProStart Invitational Room Reservations.

The following rates will be honored until April 1, 2014.
Single Occupancy $129
Double Occupancy $129
Triple Occupancy $139
Quadruple Occupancy $139

Congratulations to the 2013 winning teams:

Culinary Management

1st - Simon Sanchez High School (Guam)

2nd - Technology Center of DuPage (IL)

3rd - Howard High School (MD)

4th - Olathe Public Schools (KS)

5th - Oak Harbor High School (WA)

1st - Badger High School (Wisconsin)

2nd - Sauk Rapids-Rice High School (MN)

3rd - Bergen County Academies (NJ)

4th - Brookings High School (SD)

5th - Mark Twain High School (MO)


An overview of the competition, schedule, and other important information on this year's event.

Learn More


Find the tools educators and students need to succeed in the competition.

More Info

Frequently Asked Questions

Find answers to commonly-asked questions about the management and culinary competitions.

Read FAQs