(Story courtesy Helms College and Goodwill Industries of Middle Georgia and the CSRA)
During Augusta’s most anticipated week of the year, the spotlight often falls on the fairways, but just beyond them, another story is unfolding.
At Helms College, that week becomes a living classroom.
Located in the heart of Augusta, Helms College is uniquely positioned within one of the most dynamic hospitality environments in the country. As the city welcomes visitors from around the world for its annual spring golf tradition, Helms College students step into high-performance kitchens, gaining real-world experience alongside seasoned chefs and hospitality professionals.
This year, 20 Helms College students will participate in the week’s events, contributing to large-scale culinary operations that serve thousands of guests daily. The experience requires precision, consistency, and the ability to perform under pressure, all skills that are built through the college’s hands-on training model.
For students like Gregory McCloskey, who participated last year and is returning again this season, the experience offers a clear picture of what to expect.
“We were serving thousands of people a day,” McCloskey said. “Everything had to be consistent, every plate, every time. It really teaches you how to focus and deliver under pressure.”
That level of performance is rooted in the college’s approach to education.
Helms College emphasizes foundational skills, from knife techniques and kitchen organization to time management and teamwork. Students are trained in real-world environments at Edgar’s Hospitality Group venues, preparing them to step confidently into fast-paced, high-expectation settings.
“Helms really prepared me for that level of work,” McCloskey said. “It comes down to the fundamentals, knife skills, organization, time management, listening to your chef and executing exactly how they teach you. When you get into that kind of environment, those basics are everything.”
Beyond technical skills, students gain exposure to top-tier culinary talent, learning directly from chefs with national and international experience.
“They’re world-class chefs,” McCloskey said. “You’re learning things you just can’t get anywhere else, techniques, flavors, even how different cultures approach food.”
These opportunities are a direct result of Helms College’s deep connection to Augusta’s hospitality community. The college’s proximity and partnerships allow students to engage with real events, real teams, and real expectations, bridging the gap between education and career.
“Being part of this community is incredibly meaningful for our students and our college,” said Kristine Furtaw, Chief Education Officer of Helms College. “This week represents the very best of Augusta’s hospitality industry, and our students have the opportunity to be right in the middle of it, learning from exceptional professionals, contributing in meaningful ways, and building connections that will shape their careers.”
That connection continues to produce results.
Last year, two Helms College students earned MVP honors within their culinary teams, reflecting not only technical ability but also the professionalism, teamwork, and work ethic developed through the college’s hands-on training model.
For students, the experience reinforces both their training and their future direction.
“They teach you how to stay on track, manage your time, and work as part of a team,” McCloskey said. “When you get there, you realize how important all of that is. It all connects.”
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