At most high schools, running a cafe, catering a major event, or competing against professional chefs would be a once-in-a-lifetime opportunity. At Westerly High School (WHS), it’s just another Tuesday. The school’s Culinary Arts program goes beyond basic cooking, throwing students straight into the fast-paced food industry. With hands-on experience, cutting-edge kitchen technology, and a deep commitment to community service, this program is shaping the next generation of chefs, restaurateurs, and hospitality professionals.
“We put them in the action,” says Zachary Zarkowski, a WHS culinary arts teacher assistant. “They cater multicultural nights at elementary schools, plan Cinco de Mayo-themed teacher appreciation events, and learn how to run a full-service operation. It’s all about hands-on experience.” With access to professional-grade equipment like Rational iCombi Pros and IVario cookers, the same tools used at Johnson & Wales University, students are mastering the industry before they even graduate.
At the heart of the program are The Highland Grille and the Campus Cafe, two student-run businesses where young chefs take charge of everything from customer service to high-stakes competitions. “The Campus Cafe teaches them how to operate a POS system and handle real customers,” Zarkowski explains. “And The Highland Grille? That’s our battlefield. We’ve gone head-to-head with restaurants and other high school culinary teams – and we’ve won.” Their victories include titles from the Cabin Fever Charity Chowder Cookoff and multiple seafood competitions, proving these students can hold their own against professional chefs.
Beyond the kitchen, students step up as leaders. One senior recently took on an entire catering project, handling everything from menu design to cost analysis. “Watching them put it all together was incredible,” Zarkowski says. “They were running the show!”
The program also gives back. Students prepare meals for those in need, stocking a food rescue fridge inspired by Johnson & Wales University’s initiative. Located discreetly in the back of the school’s guidance office, the fridge allows food-insecure students to access packaged meals without fear of judgment. “It’s something we take a lot of pride in,” says Zarkowski. “Students can grab a meal and bag it up so nobody knows exactly what’s inside.” Their outreach goes even further, including a partnership with the local police department to demonstrate how food can bring a community together.
As the program continues to grow and evolve, there are plans to incorporate more local ingredients and state-of-the-art technology to stay ahead of industry trends. “Rhode Island has some of the best local farms and seafood,” Zarkowski says. “Our students learn to appreciate high-quality ingredients, and that sets them apart.”
For aspiring chefs, his advice is simple: “Work hard, absorb everything like a sponge, and never stop improving. Whether you dream of running a small-town cafe or working in a Michelin-starred kitchen, the opportunities are endless.” For more information, visit Whs.Wpsri.org.
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