ProStart Cup Spotlights Young Innovators

Where will the next great restaurant concept and bold flavor combination come from? Could it come from high school culinary students? If the CA ProStart Cup presented by Wienerschnitzel is any indication, the answer is a resounding yes. The 23rd annual competition brought together California’s brightest young talent, where creativity, entrepreneurship and culinary artistry collided. These students aren’t just competing—they’re shaping the future of foodservice.

The ProStart Cup offers a glimpse into the next generation of industry disruptors: young innovators developing the flavors, concepts and dining experiences of tomorrow.

From globally inspired dishes to sustainability-driven restaurant models, these students are already thinking like industry pros. The competition culminated in two events, each requiring a nuanced understanding of foodservice, with one focused on the business and development side and the other on menu innovation and execution:

• BJ’s Restaurants Management Cup: A Shark Tank-style competition where students pitch a fully developed restaurant concept, complete with branding, menu, marketing strategy, and design.
• BJ’s Restaurants Culinary Cup: A high-pressure challenge where teams prepare a three-course meal in just 60 minutes, using only two butane burners.

And the Winners Are…

The competition was fierce, and the talent was undeniable. After months of practice and preparation, these students took home top honors:

First Place Management: Orange County School of the Arts, Santa Ana, Calif.

• Winning Concept: BondFire – A quick-casual restaurant inspired by the great outdoors, BondFire invites adventurers to relax, share flavorful bites and gather around the warmth of a fire. With a menu focused on hearty, campfire-inspired dishes and a welcoming atmosphere, the team’s innovative approach to hospitality wowed the judges.

First Place Culinary: San Dimas High School, San Dimas, Calif.

• Winning Menu:
• Appetizer: Chilean sea bass in a coconut, ginger and lemongrass broth
• Entrée: Lamb strip loin with truffle pomme purée
• Dessert: Coconut mousse encased in a tempered chocolate shell, filled with mint-cherry compote
• This elegant, restaurant-quality menu demonstrated bold flavors, technical precision and stunning presentation, earning the team a well-deserved victory.

These first-place winners will represent California at the National ProStart Student Invitational in Baltimore, Md., this May, competing against top teams from across the country.

More Than a Competition: A Launchpad for Careers

The CA ProStart Cup isn’t just about trophies—it’s a career-defining opportunity for students to:

• Earn scholarships to pursue culinary and hospitality education
• Gain mentorship from top chefs and industry leaders
• Make connections with potential employers

Get Involved—The Future of Food & Beverage Needs You!

Our restaurant industry thrives on innovation, passion and skilled professionals, and these students are leading the charge. Whether you’re a chef, restaurateur or food manufacturer, you can support the future of the industry by supporting the California Restaurant Foundation.

What are you waiting for? Get involved with ProStart today!