Young Americans are constantly told that the only reliable path to the American Dream runs through a four-year college degree. That’s a myth. Millions of students aspire to excel in fields that don’t require a bachelor’s degree at all. Take a talented high school student who’s already mastering sauce and knife skills in culinary arts class. The most efficient route to go from the classroom to the kitchen isn’t a college lecture hall, it’s a hands-on, industry-led program with specialized training.
This disconnect between education and a career is known as the “middle skills” gap. According to the National Skills Coalition, 52% of U.S. jobs now require skills training above a high school diploma but below a bachelor’s degree. These middle skill positions in growing sectors can give many Americans pathways to the American dream. Unfortunately, only 43% of workers currently have access to the training needed to qualify them for these in demand and high paying jobs.
As Julius Caesar wrote, “Experience is the teacher of all things.” Today’s students are not Roman Legionnaires, but the principle holds true when it comes to preparing the next generation of our workforce. Textbooks can tell you what temperature a steak should be when served, but only the heat of a busy kitchen can truly teach the necessary skills to prepare a dish under pressure.
The gap between industry-led education and credentialing represents a critical opportunity for industry leaders to enter into the world of education. Through programs that combine education, industry engagement, and credentialing, students and adult learners alike are being prepared for meaningful careers.
At the Texas Restaurant Foundation (TRF), we have pioneered how industry and education can strengthen our workforce. For example, our flagship program, Texas ProStart, has reached over 34,000 Texas high school students in 2025 alone. This program blends classroom instruction, hands-on culinary education, restaurant management experience, and industry competitions. Importantly, TRF has also worked to align ProStart with industry-recognized credentials, such as the Certified Restaurant Professional (CRP), so students graduate with both practical skills and recognized qualifications that employers value and need.
ProStart culminates with the annual Texas ProStart Invitational, where students from across the Lone Star State compete in culinary and management challenges. The top teams receive scholarships and prizes, with winners advancing to the National ProStart Invitational. Additionally, individual competitions allow students to showcase their culinary skills in various disciplines. This event not only challenges our students but prepares them for the pressure and stakes of the hospitality industry.
By not only educating students but putting them through the crucible of competition, students from across the Lone Star State acquire the needed skills to thrive but also the matching credentials. The experiences they gain propel them into many career pathways and opportunities. And their success isn’t just limited to just the kitchen line, many go on to attend prestigious universities, open their own business, and educate others.
But industry led education isn’t just limited to the classroom. Through programs like Second Chances, incarcerated individuals can learn meaningful skills and attain credentials whilst repaying their debt to society. These programs serve as a model for every industry that both ensures that our workforce needs are met while giving these individuals a shot at the American dream.
By integrating industry-recognized credentials, hands-on learning, and employer partnerships, TRF is ensuring that students and adult learners are workforce-ready. This program serves as a scalable model for a variety of industries. Ensuring that all employers can gain a pipeline of qualified, motivated talent, and communities benefit from a stronger, more resilient workforce.
Programs like ProStart and Second Chances illustrate how non-degree credentials, when combined with meaningful employer engagement, can transform lives, connect education to careers, and build a more skilled workforce. TRF’s model proves that strategic partnerships between educators, industry, and credentialing bodies don’t just teach skills—they feed dreams and build futures.
Heather Pickett serves as the Executive Director of the Texas Restaurant Foundation, leading the non-profit and workforce development arm of the Texas Restaurant Association.