For the first time in her 11-year teaching career, culinary instructor Christina Gedke Balaschak witnessed a milestone that marks a new standard of excellence within her program. Every upper-level and advanced culinary student earned at least one nationally recognized industry certification this year—an achievement that reflects exceptional dedication from students and a deep commitment to professional preparation within the program.
Students secured credentials through SafeStaff, the National Registry of Food Safety Professionals, and ServSafe—certifications widely respected throughout the foodservice and hospitality industry. These credentials are typically pursued by adults already working in the field; for high school students to earn them so early places them at a remarkable advantage as they move forward in their careers.
“These certifications are more than tests—they are professional tools,” “They open doors to jobs, elevate résumés, and give students a level of confidence that many people don’t gain until years later. To see every single one of my advanced students accomplish this is extraordinary.”
Industry certifications validate a student’s knowledge of essential topics such as food safety, contamination prevention, and professional kitchen standards. Employers frequently use them as hiring benchmarks, making the accomplishment particularly meaningful for students preparing to enter the workforce or pursue post-secondary training.
Achieving 100 percent certification across an entire advanced class is rare at the high school level and demonstrates both the rigor of the program and the determination of its students.
“This group has set a new bar,” “They’ve proven what young people can do when they’re challenged, supported, and given the chance to rise.”
The accomplishment serves as a proud moment not only for the instructor and her students but for the entire school community, emphasizing the strength of career and technical education and the impact it can have on students’ futures.
