09/10/2026
Culinary Arts Training - Teaching students about more than just cooking
By Becky Gillette, MBJ Writer
Stories abound about students ringing up debt to complete a four-year college degree and then ending up working in fast food. But, at 64 high schools across the state, students have the opportunities to study culinary arts that might land them a better job if they do end up in the restaurant industry, or be a source of income while in college to help keep student loan debt low.
At Gulfport High School, Culinary Arts Instructor Lead, Kristen Windham, sees this transformation every year. Students enter the program with varying expectations, but they leave with practical life skills, industry-recognized credentials, and a deeper understanding of what it takes to succeed in both business and life.
“Many students begin the program without plans to pursue a career in the food and beverage industry,” said Windham. “What they gain, though, is a valuable skill set that can benefit them no matter what career path they ultimately choose. Students start taking the field a little more seriously once they realize college is expensive or other career plans don’t work out.
“It is good to have a plan B as the food and beverage industry will always be a constant. And, that doesn’t have to be an entry-level job serving late night drinks or slinging burgers. You can make it a viable career. You can work in management, sales, or become a registered dietician, said Windham.”
The food and beverage industry remains one of the largest and most resilient employment sectors in the country. Along the Gulf Coast, opportunities abound in restaurants, resorts, casinos, tourism venues, catering companies, and franchise operations. Many positions offer clear advancement pathways into supervisory and management roles.
“Whether students pursue culinary careers or entirely different professions, the lessons learned in the program remain with them for life,” said Windham. “For some, culinary arts become a fulfilling and rewarding career path. For others, it becomes a valuable skill set that supports them through college, strengthens their employability, enriches their personal lives, and prepares them for success wherever their future leads.”
Interest in the Ridgeland High School Academy of Culinary Arts that started in 2015 has been high, said Sedrick Lilley, Culinary Instructor for first and second year students in the 9th and 10th grades. Chef Asya Love-Winn, Senior Instructor, teaches the third- and fourth-year students who are juniors and seniors. The fourth year includes a work-based learning opportunity.
“We always have a number of students that enjoy being in culinary and want to pursue culinary as a full-time entrepreneur opportunity,” said Lilley. “Culinary courses give them an opportunity to make a decision if they want to be in the industry long-term or just learn a particular skill set. There is a lot more involved in the 90-minute classes than just going into the kitchen to cook something. You need to understand standard math and be able to read well. Some book work goes along with it. You have to understand the terminology. Some students with a cognitive disability do well as long as there is a support system for them in the classroom.”
Especially for students not going to college, this training is an opportunity to try their hands at a skill. Those individuals can say, “I have learned a skill set. What is my next move?” They are learning to understand nutrition and the science behind cooking including learning how heat affects what you cook.
“You don’t have to be a rocket scientist to be a culinarian, but there is some level of mental maturity you need to be at the top of the game in the industry,” said Lilley. “The industry is set up so you can progress as fast as you want to or not at all.” Lilley loves teaching culinary arts. He sometimes wishes he could do more of it.
What started as a culinary arts classroom has become one of Mississippi’s premier CTE programs. Led by Catherine Bruce and Josh Phillips, the nationally recognized program has earned four consecutive Mississippi ProStart championships. That qualified them to compete nationally at the National ProStart Invitational in Baltimore, MD, where they placed twelfth in the nation this past April. The ProStart program is run by the National Restaurant Association and supported by the MS Hospitality and Restaurant Association.
Culinary Arts is a three-year CTE pathway at Clinton High School. Students in the program earn industry-recognized ServSafe Manager certifications and operate Arrow Drive Diner, a student-run restaurant on campus. Bruce said having the students in the kitchen and classroom for 90-minute sessions every school day for three years allows them to build meaningful relationships with students and helps develop other life skills including teamwork, communications, accountability and time management.
“Most of these students aren’t going to be professional chefs,” said Bruce. “But, I try to help them see that with this training, they can get a part-time job at a restaurant while in college and that their culinary training bumps them to the front of the line for hiring.”
Bruce noted students are able to put their phones and computers down whole in the lab three to four days a week. The hands-on nature of cooking can improve focus, build confidence, and provide a productive outlet for creativity and stress relief.
“We see students who struggle in other classes shine in culinary arts,” said Bruce. “They may not play sports or be in the band, so the culinary classroom becomes their safe place to land. It can be something they are passionate about in high school. We also push students to learn what true hospitality is. We talk about servant leadership and how to anticipate the needs of the guests. The students may not become professional chefs, but they can take this idea of hospitality into any workplace.”
Beyond the kitchen, the program also provides students with opportunities to travel and experience the hospitality industry firsthand. Students have been able to visit the Culinary Institute of America, which has campuses in a number of cities, and the Institute of Culinary Education with schools in New York and Los Angeles. They also travel to Disney World each year for the Cook Around the World competition, where they compete against 75 other high schools, placing 2nd this year in the entrée category.
“One of my favorite things to expose the students to is travel,” said Bruce. “Many have never flown before or taken public transit around a big city. That is always an eye-opening experience for them.”
She appreciates that the hospitality industry is a cornerstone of the Mississippi economy.
“Developing local culinary talent really benefits everyone,” said Bruce. “We encourage all our students to work in the industry and to take the hospitality skills they have learned into the community, whether it is fast food or fine dining, healthcare, education, or business.”
