Ypsi high school culinary program receives Rachael Ray Foundation grant

Ypsilanti Community High School (YCHS) is one of 48 schools nationwide to receive a competitive $5,000 Rachael Ray Foundation ProStart Grow Grant supporting culinary programming. The grant funds will support new equipment, upgraded facilities, and STEAM-focused learning for students in YCHS’ Culinary Arts and Bakery Science program at the Regional Career Technical Center (RCTC) in Ypsi. The program uses the ProStart curriculum developed by the National Restaurant Association Educational Foundation, which distributes the grants funded by the Rachael Ray Foundation.

Chef Aaron Gaertner, who leads the YCHS culinary program, says the funding has already made a meaningful impact on students’ access to professional-grade learning environments. The dollars have funded the purchase of new tools, including a high-tech freeze dryer, that bring college- and industry-level standards into Ypsi classrooms. Gaertner adds that these tools “help students build practical, career-ready skills” that give them a competitive advantage in the culinary field post-graduation. 

“Having a freeze dryer in our lab will significantly elevate the hands-on food science and culinary experiences available to students at RCTC,” Gaertner says. “It will allow them to practice advanced food preservation techniques and an opportunity offered in only a handful of high school culinary programs nationwide.” 

The freeze dryer will also be useful as students prepare for another season of the NASA HUNCH Culinary Challenge, a competition that requires high school culinary teams to design dishes that meet NASA’s strict nutritional, packaging, and storage standards for spaceflight. 

“Students are diving into the challenge by researching space-safe ingredients, testing recipes, and adapting dishes to meet astronauts’ strict nutritional and storage needs,” he explains. “Ultimately, the project shows them how their ideas can impact real NASA missions and life in space.”

The grant will also fund students’ upcoming visit to Oakland Community College’s new $74 million Culinary Studies Institute. Gaertner says opportunities like this give students an even clearer look at what a future in the culinary arts entails.

“Meeting the instructors, walking through professional kitchens, and seeing college-level work up close makes the path from RCTC to the industry feel real and reachable,” Gaertner says. “Experiences like this can help build confidence, spark new interest, and help students picture themselves succeeding both in college and in the field.”

Gaertner says the national grant underscores the dedication and professionalism students already bring to their work. Their recent achievements, such as placing third in the world at the 2025 NASA HUNCH Challenge and earning $15,000 each in scholarships, continue to elevate the program.

“RCTC’s Culinary Arts and Bakery Science program stands out because our students consistently take on real-world culinary challenges with passion, professionalism, creativity, and serious technical skill,” Gaertner says. “The professional environment encourages students to be a little fearless [and] aim higher, whether they want to pursue an internship, college programs, earn industry certifications, and build long-term careers in hospitality.”

For more information about YCHS’ culinary program, visit YCHS’ website or the program’s Facebook page. More information on the ProStart Grow Grant can be found here.

On the Ground Ypsilanti is an “embedded journalism” program covering the city and township of Ypsilanti. It is supported by Ann Arbor SPARK, the Center for Health and Research Transformation, Destination Ann Arbor, Eastern Michigan University, Engage @ EMU, Washtenaw Community College, Washtenaw County Parks and Recreation Commission, and Washtenaw ISD.