/ Touch of Italy Culinary Scholarship Fund

Mission / Touch Of Italy Culinary Scholarship Fund is a Component Fund of the Greater Lewes Foundation focused on providing tuition assistance to qualified Delaware high school graduates who successfully complete the classroom/practical levels of DRA’s ProStart program and wish to further their education at accredited culinary schools.

Why did we start this?

New hires for restaurant kitchen duty are getting more and more difficult to find, and often the ones who do apply are not as skilled as they say they are. Applicants for upper-level positions that required certifiable experience, such as executive chef or general manager, are fewer and farther between. New hires sometimes didn’t make it through the season. And nowhere is this trend more obvious than in seasonal resort communities; none the least of which Delaware’s Cape Region.

Chefs and restaurant owners all agree on one thing: The love of food brings people together. With that in mind, it’s important that we continue to provide opportunities for those who love food and wish to turn their passion into a career, while also helping to alleviate the shortage of qualified kitchen personnel available to our Cape Region restaurants.

What better partner to work with than the Delaware Restaurant Association. They stepped up to the plate with the ProStart program; a nationwide, two-year industry-written curriculum for high school students that teaches culinary and management skills needed for an entry-level position in the restaurant and foodservice industry. A significant number of these students continue into nationally accredited culinary schools.


Our donations are managed by the Greater Lewes Foundation. Click on the button below to make your gift. Thank you!

Scholarship Winners

Kyle Garland: WorWic Community College 2021
Jayla Settles: CIA 2020
Lauren Powers: CIA 2019
Luis Fermin: WorWic Community College 2018
Morgan Fitzhugh: CIA 2022
Ellie Keck: Cluniary Center (NY) 2019
Brent Hillard: CIA 2016
Damien Cook: Johnson & Wales R.I. 2018
Zosia Jeffrey: Johnson & Wales, RI 2017
Jalil Cowan: The Restaurant School at Walnut Hill College 2016
Fatima Flores: Johnson & Wales, Charlotte, NC 2017
Beatriz Balderas-Ramirez: CIA 2017
Veronica Cojocaru: DelTech 2020

Are you a Delaware ProStart student about to graduate from high school? Do you plan to continue your education at a culinary school?


"Rigatoni alla Burrata: can't go wrong with the house-specialty pasta! It was yummy and even better with heavy sprinkling of hot peppers."
- Barbara C.
"Family Dinner The service and food were excellent. There was adequate parking and the restaurant had ambiance. There was a good wine list and a good selection of domestic and imported beers. I would definitely recommend this as a dinner destination."
- John W.
"Outstanding food and service. They have some great gluten free options for my wife. Waiter was friendly and knowledgeable. I had the Braciole served with Cavatelli, it was wonderful. Gnocchi and Ravioli also delicious. Wonderful dessert choices and even the coffee was exemplary. I would highly […]"
- Ron A.
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