Image provided by Habit Burger & Grill.
Since its founding in 1997, Yum! and its brands have been Serving Up Good by investing in initiatives that enable team members, employees and communities to thrive. Yum! remains committed to using its capital – financial and human – to reduce food insecurity and to help individuals gain the skills and capabilities they need to build meaningful careers. This series highlights both the stories of Yum! leaders who are driving meaningful change and shaping a better future for all, as well as the beneficiaries of the many community impact programs Yum! leads around the world.
ProStart is a two-year high school program that prepares students for careers in culinary arts and restaurant management through hands-on learning led by trained educators. It combines classroom instruction with 400 hours of mentored work experience, covering culinary skills, food safety and hospitality management. Students also have the opportunity to compete in annual ProStart competitions, which include a restaurant management competition focused on developing a business plan and concept and a culinary competition where teams prepare a three-course meal. The winners of the state competition advance to the National ProStart Invitational.
Habit Burger & Grill has sponsored the ProStart Cup for four years, contributing $90,000 since 2021, to support in-person training days at the schools and annual state competitions. Chef Jason Triail, Habit’s director of Culinary & Innovation, has served as a guest judge in the California competition for the past two years and, this year, mentored the team from San Dimas High School ahead of nationals. The team went on to win first place at the ProStart National Invitational with a standout lamb strip loin entrée and truffle pomme purée.
Read on to hear Jason’s thoughts on judging, mentorship and the value of programs like ProStart.
Why is
volunteering with the ProStart Cup important to you?
I first got involved when I was invited to be a guest judge for the culinary division of the
California ProStart Cup two years ago — and I’ve been hooked ever since. The first year, I was blown away by the students' talent. Their discipline, passion and culinary skills were impressive — some of the dishes rivaled what you'd find in top restaurants. I even told one student that he should find a way to bottle and sell the sauce he created for his dish! These kids were just that talented.
What made you want to be a guest judge again this
year?
The students made the biggest impact on me. Watching how focused and driven they were, how seriously they approached the competition, was incredibly inspiring. I felt truly honored to serve as a guest judge.
This year, I had the opportunity to step away from the judges’ table and walk the floor, observing the students in action at their cooking stations. It felt like a scene straight out of The Bear. You’d hear them calling out “Behind, chef!” and “Yes, chef!” with total intensity. The energy and professionalism on the competition floor were unreal.
I was especially impressed by the team from San Dimas High School. Their teamwork was next level, and their lamb loin entrée was just as remarkable. These students demonstrated not only strong communication skills but also a deep understanding of flavor, technique and timing — skills well beyond their years. Their coach, Nick B., deserves huge credit. He’s clearly invested in preparing his students for real success in the culinary world.
What was it like
mentoring students from San Dimas High School after judging?
It was surreal. I visited their school and walked into a fully equipped kitchen that rivals some restaurants. Nothing like the home economics classes I had in school. They were laser-focused, totally in the zone. At one point, I watched a student make whipped cream by shaking it in a mason jar with a frozen coil inside since ProStart doesn’t allow electronic tools at the competition. I thought, that’s genius. I learned as much from them as they might have from me. The level of creativity from these kids was inspiring!
Why do you, as a Yum! leader, feel it’s important to engage in the community?
It’s all about paying it forward. I didn’t have access to programs like this when I was younger, but I had individuals who believed in me and helped guide me to where I am today. ProStart creates that same kind of support — at scale. Workforce programs like this, that teach students the skills and confidence they need to perform under pressure and work as a team are so important to our communities. It’s about investing in our communities and future leaders, not just for our brands but because it’s the right thing to do.
