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PREPPED TO SERVE APPALACHIA

West Virginia’s Accelerated Fine Dining Worker Certification

Meet Chef Paul

Chef Paul Smith is an acclaimed culinary expert and the first West Virginian to win a James Beard Award. With over 20 years of experience in the fine dining industry, he is renowned for his innovative approach and dedication to excellence. As the lead instructor for the Prepped To Serve Appalachia program, Chef Paul brings his passion for culinary arts and commitment to community development, helping to train and inspire the next generation of West Virginia’s fine dining professionals.

ABOUT THE PROGRAM

10 motivated West Virginians per quarter (40/year) will be front of house or food prep ready after completing a 3-month accelerated fine dining certification program with Chef Paul at West Virginia Health Right.

Apply Now

Top photo by Jason Adams. Bottom photo by John Sibold. 

Program FAQs

Prepped To Serve Appalachia is an accelerated fine dining worker certification program designed to train West Virginians for front-of-house and food prep positions.

We strongly encourage individuals who are on a journey of recovery to consider this opportunity, as we believe in the transformative power of culinary arts to support personal and professional growth.

The program lasts 3 months, with one month of classroom training followed by two months of on-the-job training.

Yes, participants will receive training directly from Chef Paul Smith, the first West Virginian to win a James Beard Award.

No, the program is funded through a grant award through WorkForce West Virginia, a division of the West Virginia Department of Commerce. The funding, totaling $250,000  (100%) is made possible through US Department of Labor WIOA funding with $0.00 (0%) financed from non-federal sources. 

Classes are conducted at West Virginia Health Right’s fully equipped teaching kitchens.

Participants have access to free medical, dental, behavioral health, recovery, and pharmacy services to ensure their success.

Graduates will be prepared for high-end food prep and service positions, offering a living wage and a pathway to sustainable employment.
 

What to Expect During the 3-Month Program

Learn the foundations of fine dining with a program developed by James Beard Award-winning Chef Paul Smith.

MONTH 1: TRAINING

Gain hands-on experience in WV Health Right’s Teaching Kitchen with classes twice a week: Tuesday and Thursdays, 8–11am. Led by Chef Paul Smith, you’ll develop essential culinary and front-of-house skills in a structured, immersive environment.

MONTHS 2–3: ON-THE-JOB PLACEMENT

Apply your new skills in real-world settings at restaurants, hotels, and food service locations. This two-month placement provides valuable work experience and increases your chances of securing long-term employment.

Compensation is determined by your placement location, starting at minimum wage or higher. After completing the training, all participants will be placed in on-the-job training at various fine dining and hospitality venues.

Participants will also have follow-up meetings with Chef Paul and WV Health Right to ensure continued success and professional growth after the placement.

UPCOMING CLASSES

New classes start quarterly! Train with Chef Paul Smith and become front-of-house or food prep ready in just 3 months. Limited spots available—apply now and start your path to a sustainable career in fine dining.

Cohort 1 Class Schedule: 

  • Classes begin October 2024
  • 1 month in Teaching Kitchen at WVHR (Tuesdays and Thursdays | 8–11am) 
  • 2 months on-the-job

 

APPLY NOW
“We are thrilled to partner with Chef Paul. By equipping participants with new skills, we are creating sustainable employment opportunities and building a stronger, more resilient local economy. This initiative aligns with our mission to enhance both the health and economic stability of our community."
DR. ANGIE SETTLE, WV HEALTH RIGHT CEO

Our Teaching kitchen

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