In November, select Culinary Arts students from the Wilson Talent Center were invited to lead a special teaching dinner for the Michigan Hospitality Foundation’s board of trustees.
As part of the ProStart program, students worked directly with board members, guiding them through the preparation of a full three-course meal. Along the way, students taught essential culinary skills—including knife cuts, egg tempering, and how to fabricate Cornish game hens.
This hands-on, student-led experience took place at the Hospitality Training Institute of Michigan’s new teaching lab, located within the Michigan Restaurant & Lodging Association in downtown Lansing.
More than a demonstration of talent, the event was a celebration of mentorship, leadership, and learning. WTC students didn’t just cook for their guests—they taught them, coached them, and collaborated with them. It's this kind of real-world experience that shows exactly what the ProStart program is all about: confidence, connection, and career readiness.
Recent Stories:
Wilson Talent Center graduate Aiden Daenzer shares how job shadows, internships, and real-world learning helped him discover his “why,” gain professional confidence, and enter college with a powerful head start.
Culinary Arts students from Wilson Talent Center took the lead at a recent board dinner hosted by the Michigan Hospitality Foundation, teaching trustees how to craft a gourmet three-course meal from scratch.
