Michigan Hospitality Foundation Celebrates the Service of Michigan ProStart Alumnus & US Navy Culinary Specialist

On Veterans Day 2025, the Michigan Restaurant & Lodging Association and the Michigan Hospitality Foundation recognizes and honors those who served in Michigan and beyond, including those who are also members of the Michigan hospitality community. Thank you to the US Navy for helping to share this story of a remarkable ProStart alumnus and US service member. 

Blake Bentz is a proud alumnus of the West Shore Community College and Michigan ProStart program and has served since 2025 as a Culinary Specialist in the United States Navy. Stationed on three ships over the course of his military career, Bentz has proudly served on the USS Dwight D. Eisenhower, the USS Constitution, and the USS Rushmore. He's managed a $5 million food storeroom, provided daily meals for over 6,5000 air craft carrier personnel, and served distinguished guests including governors, state senators, the Secretary of the Navy, and the Chief of Naval Operations. 

He credits much of his success to the lessons he learned as a high school student in the Michigan ProStart program, which opened doors to a fulfilling career in the Navy. A student during the 2014-2015 year, his team earned third place at the Michigan ProStart Competition in the business management competition. He especially thanks his instructors, Lori Le Ray, Connie Watson, and Jared Funk, for their mentorship and dedication. 

“It was an experience that laid the building blocks of my career,” Bentz says of his ProStart training. 

The role of Culinary Specialist is highly-skilled and demanding. Like restaurant chefs, Culinary Specialists are responsible for planning and preparing food for thousands of military members and cover all the details from beginning to end. They prepare food basics, like bread and pizza dough, from scratch. They bake desserts. They produce meat items. They design menus and measure portions and quantities. They oversee sanitation methods. They maintain financial records. 

Even more, the Culinary Specialist is responsible for providing hospitality to every member of the crew. With the galley functioning as a central community space for personnel on board, the Culinary Specialist plays a crucial role in maintaining morale and can be thought of as the "heart of every ship." 

“While the work is physically and mentally demanding, the sense of accomplishment is immense,” Bentz states. “A well-prepared meal can greatly enhance the quality of life aboard, and the camaraderie among culinary specialists and the larger crew fosters strong morale. The pride in serving one’s country and witnessing the positive impact of our efforts is rewarding.”  

To learn more about ProStart, visit the Michigan Hospitality Foundation's website. 

---