www.educatedeats.org

From its 2004 founding until September of 2010, the organization was known as the Restaurant Association Metropolitan Washington Education Foundation (RAMW-EF). The organization’s name, logo, and tagline were changed to the current versions after careful consideration, because of the new format’s clarity, energy, and ease of use.

Current Programs:
Founded in 2004, Educated Eats is committed to promoting the restaurant and foodservice industry as a career of unlimited opportunities.

Educated Eats programs include:

• Helping public school districts to design and implement culinary education programs
• Providing scholarships to promising culinary students. We have provided over $100,000 in such scholarships to high schools students who are interested in pursuing their culinary studies at the post-secondary level. Past Educated Eats scholarship recipients have gone on to graduate at the top of their classes at some of the nation’s finest schools in the field, such as the Culinary Institute of America and Johnson & Wales. Others have gone on to internships at the Ritz-Carlton and in Bermuda.
• Seeking new partnerships outside of the public school system, in an effort to serve more challenged populations. We are in the first year of a partnership with a special education charter high school, and we are in discussions to create programs for an out-of-school youth nonprofit and a local juvenile justice facility.
• Partnering with the new community college at the University of the District of Columbia to improve the culinary program there, by determining exactly what skills restaurants actually need in students, and tailoring the community college program to these needs.
• Offering continuing education programs on cutting-edge culinary issues, to help keep those already in the industry sharp. Most recently, in partnership with the National Oceanic and Atmospheric Administration and the National Restaurant Association Conserve program, we offered a seminar at the World Bank on “sustainable seafood practices.” Over 100 chefs and other restaurant personnel attended. Upcoming seminars will feature topics including humane meat, restaurants and social media, and “green” restaurant operations.