Universal Orlando Handheld Competition Winner!
Congratulations to Miami Lakes Educational Center for winning the Universal Orlando Handheld Competition! Miami Lakes Educational Center will have their item, Curry Kraut Cruncher, showcased in one of Universal Orlando’s theme park restaurants, a $2500 check for their program along with scholarships from UCF Rosen.
The Final stage of the Universal Orlando Handheld competition took place February 3, 2026 at UCF Rosen in Orlando. The other finalists were Deltona High School, Lyman High School, and West Orange High School.
Click on pictures to enlarge.
2026 ProStart Competition
The 25th Annual ProStart Culinary Team Competitions will take place Friday, February 20 and Saturday, February 21, 2026 at the Rosen Plaza Hotel in Orlando.
On Friday, February 20, most of the Culinary Teams and Management Teams will compete along with all Edible Centerpiece teams. On Saturday, February 21 the remaining Culinary and Management teams will compete along with all of the Waiter’s Relay Teams. The competition will be followed by an awards dinner at the Rosen Plaza Hotel.
The competition is open and free to attend. If you are considering competing next year, a great way to get your students interested is to attend the competition. There is no advance registration required. You can simply show up! Only Juniors and Seniors are eligible to compete.
CLICK HERE for the 2026 Competition Schedule
2025 COMPETITION PHOTOS
2025 COMPETITION VIDEO
2026 FRLAEF Scholarship Application Open
The FRLAEF will award at least $65,000 in scholarships this Spring. Each scholarship awarded will be in the amount of $2,000 and will be a one-time, non-
renewable scholarship.
To be eligible for this scholarship the applicant must:
- Be enrolled in a ProStart program in a Florida secondary school
- Be a graduating senior who will begin post-secondary education in 2026
- Be entering a culinary or hospitality post-secondary program
- Return a copy of their OFFICIAL high school transcript to FRLAEF by application deadline
CLICK HERE TO APPLY
The FRLAEF will conduct three ProStart Teacher Training events this summer. Training will be held at the Keiser University Sarasota campus, St. Thomas University in Miami, and at UCF’s Rosen College of Hospitality in 
Orlando.
PROGRAM COST
The FRLAEF will cover the cost of all Florida ProStart instructors who will be teaching the ProStart curriculum during the 2026-2027 school year. Attendees will be responsible for their travel and some meals.
SAVE THE DATE
Attendees may choose from one of the trainings below when the registration link becomes available in March NewsBites.
June 8-11, 2026 St. Thomas University, Miami
June 16-19, 2026 UCF’s Rosen College of Hospitality, Orlando
June 23-26, 2026 Keiser University, Sarasota
NRAEF & AHLEI Scholarships Available
NRAEF Scholarship application will open January 15. The deadline to apply is March 15. CLICK HERE for the application page and info.
American Hotel & Lodging Association (AHLA) Scholarships will open January 15. The deadline to apply is March 23. CLICK HERE for the landing page and info.
Please note, these scholarships are separate from each other and different than the FRLAEF scholarships. Between the FRLAEF, NRAEF and AHLEI there are a total of three different scholarship opportunities.
Fresh from Florida
That little logo is a BIG DEAL.
For more than 30 years, the “Fresh From Florida” logo has served as the identifier for over 300 Florida‑grown and Florida‑harvested commodities. Recognized by shoppers across the U.S. the logo highlights products that are grown or harvested right here at home.
The bright, sunny “Fresh From Florida” logo stands out on packaging, making it easy for shoppers to spot locally sourced items. Choosing products with this logo supports Florida farmers, strengthens local communities, and helps keep dollars in the local economy. Buying domestically grown products also gives shoppers confidence in how their food is produced and where it comes from.
Florida’s agricultural offerings are available year‑round. Winter brings a variety of fruits and vegetables including strawberries, leafy greens, bell peppers, citrus, cabbage, snap beans, squash, tomatoes, cucumbers and more. Spring offers sweet corn, blueberries, and potatoes. Florida watermelon is available in April, May, June, and early July, while tropical fruits are harvested throughout summer, fall and winter. Florida seafood, beef, and dairy are always in season, and the “Fresh From Florida” logo helps ensure you’re getting the freshest options.
“Fresh From Florida” encourages consumers to enjoy Florida’s agricultural bounty with recipes and inspiration that can be found at FreshFromFlorida.com. Follow us @FreshFromFlorida on Facebook and Instagram for recipes, farmer info, fun facts, historical tidbits, behind-the-scenes on farms and more!
Remember, when shopping or dining out, look for and ask for Florida grown and harvested produce, seafood, beef, and dairy products.
Support local farmers and your community—look for the sunny logo. It’s a big deal.
REGISTER FOR UPDATES! Want to learn how to improve the flavor and freshness of your students’ culinary creations and at the same time, support Florida farmers? Learn from the fun and engaging resources at FreshFromFlorida.com! To have FREE access to over 400 recipes and receive seasonal information from Florida’s Culinary Ambassador Chef Justin join the Fresh From Florida Club. Follow them to stay updated on Instagram or Facebook @FreshFromFlorida or at their website, followfreshfromflorida.com!
Smart Study for ProStart & ServSafe
Help your students with ServSafe Manager exam and ProStart Foundations exam preparation via adaptive learning techniques. ServSafe Smart Study Modules personalize learning based on each student’s unique needs and guides them to master the most critical course objectives. The program assesses individual knowledge, identifies and corrects misinformation, and redirects students to topic areas where they show struggle. The results are efficient learning, long-term retention, better prepared instructors and overall improved performance on exams.
Features include:
• Just in time multi-media “learning bursts” to address knowledge gaps
• Learning experience rooted in cognitive science for quick mastery and
long-term retention
• Confidence-based learning to improve performance and productivity
CLICK HERE to preview ProStart Foundations Smart Study
CLICK HERE to preview ServSafe Smart Study
For more information or to order, contact Lauren Robin at [email protected]
9th Edition ServSafe Manager Released
The new 9th edition ServSafe book is out, and NRAEF has increased the price by $2.00. The supplemental links are below so students can still use the 7th edition. The new Coursebook will be released in April.
There won’t be any additional price increases for instructional materials. However, Manager book-related products will see a modest increase of about 4% to help cover rising development and production costs—such as paper, printing, and distribution.
| Product | Existing Price | New Price | |||
| ServSafe Manager Book (9e) | $52.99 | $54.99 | |||
| ServSafe Manager Book (9e) and Answer Sheet | $72.99 | $75.99 | |||
| ServSafe Manager Book (9e) and Exam Voucher | $70.99 | $73.99 | |||
The 9th Edition ServSafe Manager Instructor and Student resources are now available and can be accessed using the links below. Use these to see any updates for the 9th edition Manager book. Keep in mind, you do not need to purchase the new edition to teach ServSafe, you can use the information at the links below to teach anything new.
If you are interested in purchasing the 9th edition Manager book, contact Amy Parker at [email protected] for the price list or a quote.
2026 What’s Hot Culinary Forecast
The National Restaurant Association’s 2026 What’s Hot Culinary Forecast offers a sneak peek into the flavors and creative food items that will soon hit menus everywhere.
Operators seeking to satisfy customers who are craving comfort, hungry for adventure, and looking for value and quality, will find the answers they need in our new report. This year’s Forecast dishes up the biggest trends shaping what America will eat, sip, and obsess over during the next year.
They tapped into the expertise of culinary pros across the country, who’ve ranked what will raise and redefine the dining experience across these various categories:
- Dishes
- Ingredients
- Flavors
- Condiments
- Beverages
- Desserts
The report also offers a deep dive into the trends and preferences consumers will want to explore. Could be a fun lesson plan or something to share with your classroom.
St. Thomas University Young Chefs Summit & Chef Leadership Summit
Young Chefs Summit Join the ultimate leadership experience for high school and college-level culinarians in the vibrant city of Miami. Hosted at St. Thomas University, on Friday, January 30, 2026, NextGen Rising is where passion meets purpose, bringing together future chefs and hospitality professionals to master essential career-building skills beyond the kitchen. This dynamic summit blends leadership training, media and communication info, and career development sessions, all designed to inspire and equip the next generation of hospitality leaders. Learn what it takes to rise in today’s fast-moving hospitality industry while connecting with mentors, industry innovators, and like-minded peers who share your vision for culinary and hospitality excellence and impact.
There is no cost to attend the event and all Florida ProStart schools are invited.
Chefs Leadership Summit The Chefs Leadership Summit returns to St. Thomas University for another year of transformative growth and leadership. Whether you’re a seasoned executive chef or just starting your culinary leadership journey, this one-day summit is designed to inspire innovation, sharpen your business acumen, and elevate your impact in the kitchen and beyond.
This year’s theme, Advancing Innovation & Change, focuses on equipping culinary leaders with the tools to thrive in a rapidly evolving industry.
There is a cost to attend the Chefs Summit. Click below for rates.
CLICK HERE for more information and to register.
Survey from UCF Rosen
Esra Ibrahim, a Ph.D. student at UCF’s Rosen College of Hospitality, is conducting a research study to explore culinary competencies among culinary students, culinary educators and industry professionals. Your feedback will help identify strengths and areas of improvement in culinary education and workforce development. The link below has contact information for those involved in the study as well as the study itself.
https://ucf.qualtrics.com/jfe/form/SV_eJ5nOFEjl30Calo
News from Florida Atlantic University
Florida Atlantic University (FAU) Hospitality and Tourism Management Program is located in one of America’s largest and best colleges of business and is ranked #9 by intelligent.com. 
Potential career areas have diverse offerings across the entire spectrum of hospitality, services industries, retail, and beyond. Our business school foundation provides the services skills to success in finance, entrepreneurship, sales and marketing, revenue optimization, operations in hotels/food/beverage/theme parks, human resources, tourism planning and real estate development, hospitality consulting, and virtually any area of the services business community.
Students who choose to major or minor in Hospitality and Tourism Management receive a broad management-based education following the core business curriculum. This base provides a platform of knowledge and a focus on improving one’s ability to successfully and profitably manage service-focused organization. Program coursework emphasizes experiential learning, critical thinking, operations, and strategy.
The Hospitality and Tourism Management program offers a number of niche certificates for those wishing to specialize in high demand areas of the overall hospitality industry. These include Meetings and Events Management, Club Management, and Hospitality and Tourism Management.
For more information, please visit us at:
https://business.fau.edu/departments/marketing/hospitality-management/
Culinary Position in Fort Myers
The Lee Association of Remarkable Citizens (LARC) just built a commercial culinary training kitchen, and are looking to hire a chef instructor. Does your association allow organizations like ours to share the job description? Once we have our chef instructor in place we will be able to launch our 4 month culinary training program for individuals with intellectual developmental disabilities and help provide a pathway into a career in food service.”
CLICK HERE for more information.
Career Connection Event
The International Dairy Deli Bakery Association (IDDBA) is looking for young adults from all areas of study to introduce them to career options in the food industry that they may never have considered.
The IDDBA is hosting the Career Connection Live on June 9 at the Orange County Convention Center in Orlando, FL. It’s a free, half-day event during our national food industry trade show, open to all areas of interest—business, marketing, engineering, tech, sustainability, and more. Students and their faculty advisors can network with professionals, explore career paths, and hear from a live Career Advice Panel.
CLICK HERE for the info flyer.
Hospitality Industry Internships
The Hospitality Industry Internship (HII) provides the opportunity for Florida ProStart & HTM instructors to work in a 
foodservice/lodging establishment for at least 40 hours. Once the required paperwork has been processed, the participant will receive a personal check for $600.
To qualify for an HII, the instructor must teach the ProStart curriculum during the 2025-2026 school year. If you are already employed at a restaurant or hotel, you MAY NOT use that site for your internship. The restaurant/hotel must be a new work experience for you, not somewhere you have worked before or used as an HII internship location.
The applicant must secure a position at a foodservice or lodging facility where a minimum of 40 hours of hands-on experience is guaranteed. The host location may pay the recipient but is not required to do so.
The FRLAEF will award 11 HII’s this school year on a first-come, first-served basis. So apply NOW! Work experience may begin once the applicant receives an award notification from the FRLAEF.
APPLY NOW!
Get 30% Off Crocs
The Crocs at Work Team has invited you and your ProStart students to take advantage of the Crocs at Work x ProStart Insider Program this year. THIS FLYER has the QR Code for the discount. The QR Code gives students and educators a 30% off Crocs at Work discount code which can be used on Crocs.com. All ProStart students and teachers are eligible.
COA = JWU Credits
Any ProStart students who earn their ProStart Certificate of Achievement (COA) are now eligible to apply to Johnson & Wales University (JWU) and earn 10 to 13 semester credits! These credits fall under 8 different majors from the College of Food Innovation & Technology, and 3 different majors under the College of Hospitality Management.
If your students are planning on earning their COA and have an interest in majoring in culinary arts or hospitality, share this link with them: https://www.jwu.edu/prostart/index.html
Become a Premier ProStart School with Free ProStart Exam Materials
Teachers often ask how they can become Premier ProStart schools when they are doing everything required to be Full ProStart schools. In order to get to Premier, you must have at least one student earn the ProStart Certificate of Achievement (COA). If you have a student already working in the foodservice industry, this could be a pathway to get to Premier status. To earn their COA, students must:
- Work at least 400 hours in the foodservice industry
- Pass both Foundations exams
- Have their manager complete the Work Experience Checklist
For a detailed list and a how-to of these steps click here.
The FRLAEF offers free ProStart exam materials each year to Premier and Full ProStart schools. Once we have received a teacher’s Full Implementation contract you are free to request complimentary scantrons or online codes.
Complimentary ServSuccess Materials
ServSuccess is a stackable foodservice industry credential. The entry level certification is Certified Restaurant Professional (CRP). Individuals must have 400 hours of industry experience along with the ServSafe certification to be eligible to sit for the CRP. No training is required but five modules are offered.
If you would like to take the courses and/or the exam, email Amy Parker to let her know and she will get you signed up for free!
The link below will provide you with additional information on CRP.