Culinary Education
In 2018, I completed a United States Department of Labor apprenticeship program through Charleston Regional Youth Apprenticeship at Trident Technical College Culinary Institute of Charleston in South Carolina. From here, I decided to expand my culinary education and pursue a culinary degree. I achieved a Bachelor of science in Culinary Arts at Johnson & Wales University in 2022, where I learned menu development, business management, and leadership skills. I have participated in multiple courses and labs where I was given the opportunity to design menus, make recipes, and experience different cuisines. Below there are images I have taken throughout my culinary courses at Johnson & Wales University.
When achieving a bachelor's degree from Johnson & Wales, one must register for menu planning, operations, casual dining, corporate dining, fine dining, even communication skills. We were taught how to build and manage a successful food service business. The most contributing attribute I have gained from these courses is leadership. I fully participate and show dedication during my courses, which have shown my higher-ups my passion and knowledge. This generated connections with chefs and classmates in Providence and the surrounding areas. I secured positions due to these connections and have benefited everyone!
My first year at Johnson & Wales, I took basic culinary classes and learned basic culinary skills. These skills including knife cuts, roux, stocks, sauces, baking and pastry, etc. I participated in a few international cuisine courses where we explored cultures and food techniques. We deluged in the practices of the Middle East, Asian, Hispanic, French, Italian, and many more. These classes helped me improve my cultural competency allowing me to better care for my future target demographics. From here, we took our education to further classes and advanced them. The top left picture is the dish I made for my capstone class that includes multiple types of techniques! Click on the picture to see the full description.
My final lab course I attended was my culinary capstone class. In this course, we take everything that we have learned throughout our college career and apply it to this course. Mostly, it is a focus on management duties instead of the food because our lab courses should have prepared us for the understanding of food service. This project was a team effort, where I played a huge role in the financial plan. From cost cards to a profit and loss statement, which can give seasonal projections and a five-year projection. Check out what my team and I accomplished!
