Before this project and during its implementation we researched current problems in schools with catering-related programmes, which are the following—early school leaving without receiving a professional diploma, which, in turn, threatens the employment chances of graduates later on, and the failure on the part of students to realise the wide array of opportunities that the chef’s profession and catering, in general, can offer. We reached the aim of project activities, which was to explore possible motivational tools that allow the students to realise the potential of their chosen profession in relation to catering. The new student generation geared towards developing their entrepreneurial skills, and cross sectoral competencies. Taking into account that the school is the one that offers practical training placements in the chosen profession and that early dropouts do not gain the necessary work experience, we emphasised the importance of education and its continuity – provided the opportunity for the students to get to know the real, successful examples (chefs, SME owners, baristas, etc.) so that they felt encouraged to have a career in catering. During the project activities two main aims were fulfilled: 1.we created the motivation and understanding with regard to numerous options that catering offers; catering, in general, and chef’s profession was also popularised;2.good practice examples were explored and experience was exchanged with the schools that carry out catering-related education programmes, in order to promote the acquisition of skills and competencies and to find appropriate motivational tools for potential dropouts. Learning activities and exchange of experience in the project were necessary, because each country has a slightly different situation with students who study catering. However, one thing was in common in all project participant schools – all students in each country have to raise their motivation not to drop out of the school, and to be able to see the path and potential of catering profession. We reached the aim of the project—to create motivation to study the chosen profession and not to drop out before the qualification is gained, which is very important to all project partners. During the learning activities (a week in each partner country) students and teachers were able to explore a common theme; they also improved their English language skills, teamwork and cooperation skills, their social and cross-cultural skills, and involved local students, as the workshops were open to all local school’s students.