Articles
April 30, 2026
Celebrating the success of apprenticeships
Industry employees are using these innovative training programs to advance their knowledge and careers.
From left, Ana Davila, Max Novak, and Carlos Martinez are all participating in the Foundation’s apprenticeship programs with the goal of growing their skills and advancing their careers.
In a nod to National Apprenticeship Week, April 26-May 2, the National Restaurant Association Educational Foundation’s Restaurant & Hospitality Leadership Center is celebrating the achievements of participants in its registered apprenticeship programs.
The Foundation, a U.S. Department of Labor intermediary, developed the programs to provide accredited training that helps industry employers assist employees in advancing their careers as line cooks, kitchen managers, and restaurant managers.
The Foundation’s culinary apprenticeship programs partner with employers such as White Lodging and Atlas Restaurant Group to provide DOL-registered training that combines on-the-job experience with classroom learning. All lead to nationally recognized credentials.
Here are three apprentices using the program to grow their knowledge, experience, and career opportunities:
Carlos Martinez, a line cook at the Nashville Marriott Vanderbilt, applied for a spot in the apprenticeship program to grow his skills and advance his career. He says his goal is to become “a highly paid cook.” For now, however, he’s happy to receive the training he’s getting.
“It shows me that there are pathways to develop my skills and find opportunities,” he says. “I’m grateful for the chance to learn and grow.”
Ana Davila, a line cook apprentice at the Indianapolis Marriott Downtown hotel, joined the apprenticeship program to not only grow her experience, but also increase her professional opportunities. She says the best part of being in the program is that she’s been able to learn, practice, and hone her skills in an active work environment.
“It’s shown me how a kitchen operates and allowed me to see there’s a full career path, not just a job,” she says. “I’d like to explore more of the administrative aspects of my responsibilities in the future. Perhaps, that will open doors to more growth in my field. Thanks to this program, my horizons have expanded and I have a clearer idea on how to grow in this field.”
Max Novak, a restaurant management apprentice at Hail Mary’s in Westlake, Ohio, says participating in his program reinforces everything he loves about working in the hospitality industry.
Currently the general manager at Hail Mary’s and director of front-of-house operations for the Mary’s Hospitality Group, Novak says his involvement has allowed him to challenge himself to think critically about the work he’s performing as well as the tasks he could improve on.
“Whether you’re just starting out as a manager or you’ve been one for a while, it’s very helpful to remember why we got involved in this industry in the first place,” he says. “We’re here to give our guests the best experience possible. This program helps me remember why this industry is so important—to myself, the people I work with, and those who dine with us.”
In 10 years, the Foundation has enrolled more than 5,000 trainees in its apprenticeship programs. Learn more here.
The Foundation, a U.S. Department of Labor intermediary, developed the programs to provide accredited training that helps industry employers assist employees in advancing their careers as line cooks, kitchen managers, and restaurant managers.
The Foundation’s culinary apprenticeship programs partner with employers such as White Lodging and Atlas Restaurant Group to provide DOL-registered training that combines on-the-job experience with classroom learning. All lead to nationally recognized credentials.
Here are three apprentices using the program to grow their knowledge, experience, and career opportunities:
Carlos Martinez, a line cook at the Nashville Marriott Vanderbilt, applied for a spot in the apprenticeship program to grow his skills and advance his career. He says his goal is to become “a highly paid cook.” For now, however, he’s happy to receive the training he’s getting.
“It shows me that there are pathways to develop my skills and find opportunities,” he says. “I’m grateful for the chance to learn and grow.”
Ana Davila, a line cook apprentice at the Indianapolis Marriott Downtown hotel, joined the apprenticeship program to not only grow her experience, but also increase her professional opportunities. She says the best part of being in the program is that she’s been able to learn, practice, and hone her skills in an active work environment.
“It’s shown me how a kitchen operates and allowed me to see there’s a full career path, not just a job,” she says. “I’d like to explore more of the administrative aspects of my responsibilities in the future. Perhaps, that will open doors to more growth in my field. Thanks to this program, my horizons have expanded and I have a clearer idea on how to grow in this field.”
Max Novak, a restaurant management apprentice at Hail Mary’s in Westlake, Ohio, says participating in his program reinforces everything he loves about working in the hospitality industry.
Currently the general manager at Hail Mary’s and director of front-of-house operations for the Mary’s Hospitality Group, Novak says his involvement has allowed him to challenge himself to think critically about the work he’s performing as well as the tasks he could improve on.
“Whether you’re just starting out as a manager or you’ve been one for a while, it’s very helpful to remember why we got involved in this industry in the first place,” he says. “We’re here to give our guests the best experience possible. This program helps me remember why this industry is so important—to myself, the people I work with, and those who dine with us.”
In 10 years, the Foundation has enrolled more than 5,000 trainees in its apprenticeship programs. Learn more here.
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