PREPPED TO SERVE APPALACHIA
West Virginia’s Accelerated Food Service Training Program
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 culinary industry 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 training program with Chef Paul at West Virginia Health Right.
Top photo by Jason Adams. Bottom photo by John Sibold.
Program FAQs
Prepped To Serve Appalachia is an accelerated food service 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.
Applicants must have an annual household income at or below 250% of the Federal Poverty Level.
2. Must have a passion for cooking or working inside a restaurant
3. Applications can be submitted online or in person at our East End clinic
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.
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
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 2 Class Schedule:
- Classes begin January 7, 2025
- 1 month in Teaching Kitchen at WVHR (Tuesdays and Thursdays | 8–11am)
- 2 months on-the-job
OUR PARTNERS
