Advisory board guidance, ProStart partnerships, PACE projects, and mandatory internships—one connected path from classroom to professional kitchen.
The Nossi Culinary Workforce Pipeline is helping Nashville’s restaurant industry train, connect, and retain talent through hands-on learning, internships, and employer partnerships. Nashville’s food scene is booming—and so is demand for trained back-of-house talent. The Nossi Culinary Arts Program connects students directly to professional kitchens through an employer-driven curriculum, a statewide ProStart pipeline, hands-on PACE experiences, and a required final-semester internship. Here’s how the model works—and how local restaurants can plug in.
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Industry Advisory Board: Nashville chefs/restaurateurs review curriculum and give hiring feedback so students train for actual openings.
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ProStart Alignment: We collaborate with Tennessee Hospitality & Tourism Association to support educator development and help ProStart students see a clear path into professional training.
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PACE Experiences: Students staff real events (e.g., Sysco Holiday Food Show, Bacon & Barrel Festival, Tuna Cutting Ceremony at Schermerhorn Symphony Center), building networks and on-the-line confidence.
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Mandatory Internship: Every culinary student completes a required internship in a professional kitchen before graduation.
For Employers
Need kitchen talent? Host interns, review candidates at PACE events, or join the advisory board.
Why It Matters
Industry surveys show 59% of operators struggle to hire chefs and cooks. Locally, Nashville’s visitor economy generated $10.56B in annual spending last year, supporting roughly 141,500 leisure & hospitality jobs—which means talent pipelines aren’t “nice to have,” they’re essential to growth.
What Students Gain
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Knife skills, station setup, and timing under service pressure
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Menu costing, operations, and ServSafe managerial prep
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Professional references and work history before graduation
“These hands-on experiences let employers see our students perform under pressure before hiring. It’s a win for students—and a direct pipeline for restaurants.” — Chef Russell Ransom, Culinary Chair