Contact Us
HGTC International Culinary Institute of Myrtle Beach Hosts ProStart Bootcamp for South Carolina High School Students
Horry-Georgetown Technical College’s (HGTC) International Culinary Institute of Myrtle Beach recently hosted a ProStart Bootcamp, welcoming high school culinary students from across South Carolina for an immersive, hands-on experience designed to prepare them for the South Carolina ProStart Invitational.
ProStart® is a nationally recognized, two-year culinary and restaurant management program supported by the National Restaurant Association Educational Foundation. The program integrates culinary arts, food safety and restaurant management with real-world, industry-aligned learning, preparing students for post-secondary education and careers in the culinary and hospitality industry.
Held in January, the ProStart Bootcamp provided participating students with direct access to collegiate-level facilities and instruction while simulating real competition conditions. Throughout the event, students engaged in culinary and management-focused sessions structured to mirror the expectations, constraints and standards of ProStart competitions.
A key component of the bootcamp was its emphasis on mentorship and professional exposure. Students worked closely with International Culinary Institute instructors alongside industry partners and professional chefs, including Lewis Gilbert of ECOLAB, who guided students on food safety, sanitation and professional kitchen standards; Leah Schuler of ZWILLING, who provided instruction on knife skills, proper tool use and equipment selection; and Chef Russ Moore of SNOB (Slightly North of Broad) in Charleston, who shared real-world culinary insight, competition perspective and professional expectations.
Former ProStart competitors and alumni from participating South Carolina high schools also returned to support the bootcamp. Their firsthand experience allowed them to mentor current students, answer questions and offer peer-level insight into competition expectations and judge evaluations.
During culinary competition preparation sessions, students participated in mock competition stations focused on organization, sanitation, knife skills, timing, teamwork and execution. They practiced cooking and plating under competition constraints, including limited equipment and the absence of electricity or running water, while receiving direct feedback from chefs on flavor balance, presentation and overall execution.
Management competition preparation emphasized critical thinking and presentation skills through judge question-and-answer practice using real-world restaurant scenarios. Students received instruction in concept development, menu design, food costing, pricing strategies, marketing plans, floor plans, SWOT analysis and organizational structure.
The bootcamp also fostered collaborative learning, encouraging cross-school teamwork and shared problem-solving. Mentorship from instructors, industry partners, alumni and chefs reinforced professional standards and elevated student readiness for competition.
By connecting classroom instruction with real-world expectations, the ProStart Bootcamp strengthens student confidence, teamwork and communication skills while exposing participants to post-secondary culinary education and career pathways. The experience provides meaningful preparation for state and national competition while highlighting opportunities within the culinary and hospitality industry.