Lois Lewis’ trophy case keeps expanding.
The family and consumer studies teacher at Indus School was last month recognized with the ProStart Educator Excellence Award from the National Restaurant Association Educational Foundation, or NRAEF.
“It was totally unexpected,” Lewis said of receiving the award. “When the email came from the National Restaurant Association, I had no idea...I had to make sure it was correct.”
The award is given to “exceptional educators” who utilize the ProStart program in their classrooms, according to an NRAEF release. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-life experience opportunities and builds practical skills. Each participating state restaurant association nominates its leading educator who has demonstrated a strong commitment to his or her students and to the ProStart program, the release said.
Lewis said she believes her program stands out because even though there are more than 40 schools with a ProStart program in Minnesota, most of them are in the central or southern part of the state.
“We are kind of off the beaten track,” Lewis said of Indus’ remote location. “We can’t always participate in all of the opportunities that are out there because of time and travel restrictions.”
She noted her commitment to taking the time and effort to make local connections to provide opportunities for her students.
“Hospitality Minnesota has arranged for Thunderbird Lodge to be our mentor and we also work with the Hibbing Community and Technical College culinary arts program,” she said.
“ProStart educators are instrumental in helping students understand how numerous and exciting the career opportunities in the restaurant industry really are, and provide a solid foundation of management and culinary skills to prepare students to enterthe workforce,” said Rob Gifford, executive vice president, strategic operations and philanthropy for the National Restaurant Association and the National Restaurant Association Educational Foundation.
This summer, Lewis said many of her students are pursuing jobs in some area of food service. Meanwhile, in the four years the program has been building, Lewis said two students have earned their certificate of achievement from the NRA and completed internships. In addition, other students are working toward their certificates this year.
Program history
Lewis launched the program at Indus School four years ago teaching Level I and since, has been teaching Level I and II annually.
“Originally, I added ProStart to the curriculum because I thought it would benefit many young people whose first jobs are in food service,” she said. “But also, that it would benefit businesses that are looking for trained workers. What many people don’t realize is that there are some careers and opportunities to advance in the hospitality industry as well.”
Student feedback, Lewis continued, has been positive – especially when eating is involved.
“The academic part of the program is rigorous, so some students find that hard, but they enjoy the hands-on practical aspects of learning and knowing that they can graduate from high school with some solid job skills experience,” she said. “Students are finding out that when they are part of this program, the jobs often come to them.”
The award-winning teacher said she enjoys seeing the young chefs working in the kitchen while being able to learn techniques and different cooking methods they haven’t learned at home.
“It is awesome to see them take pride in presenting good food in different settings,” she concluded. “They earn chef coats their first year in the program and do they ever look sharp.”
