Future Chefs alums are thriving in all kinds of exciting careers! This month we connected with several dynamic professionals who were once Future Chefs students and asked them how being in the kitchen provided them with the tools they needed to succeed in their careers.
Manuel
What job are you currently doing?
I work at a curl specialty salon called Anita Kurl Salon in the South End.
When you were a teen what was your plan for after high school?
My plans after high school where very simple, work in the restaurant industry and open my own location. But life decided to take a different turn for me.
What did you learn in a restaurant or high school/college culinary program that helped you in your future career?
The best skill I got from working and studying in the culinary field was the importance of consistency and a strong work ethic.
Kristin
What job are you currently doing?
I currently work as a contract specialist for the U.S General Services Administration. As a contract specialist, I procure supplies and services and negotiate contracts on behalf of the federal government.
When you were a teen what was your plan for after high school?
My plans for after high school were to complete culinary school and work in restaurants. Life had other plans, that eventually led me to join the army. After serving in the military for four years, I returned back to Massachusetts and obtained my Bachelors of Science from Salem State University.
What did you learn in a restaurant or high school/college culinary program that helped you in your future career?
The people I met throughout my culinary journey taught me so much, especially what it means to work hard, taking pride in all that you do, and helping your teammates to accomplish a shared goal. I was a lost teen without much guidance, and without my culinary instructors, Toni, and the amazing folks I met along the way, I would not be the person I am today.
Danielle
What job are you currently doing?
Currently, I am working as a 911 operator at North Shore Regional Emergency Communications Center in Middleton, MA. I have been working here for almost 5 years now and I enjoy what I do.
When you were a teen what was your plan for after high school?
As a teenager, I was very indecisive on what I wanted to do, at the time I was taking art, law enforcement, and culinary classes. I knew I wanted to go to College after high school, so I ended up choosing Newbury College and I majored in Culinary Management with a minor in Criminal Justice.
What did you learn in a restaurant or high school/college culinary program that helped you in your future career?
Working in a restaurant and through high school culinary programs, I learned discipline, responsibility, how to multitask under pressure, and organizational skills. These attributes have all helped me with my current career.
Tasha
What job are you currently doing?
I am in my 6th year at Beth Israel Deaconess (BID) and I manage 2 of the busiest and most productive offices within our primary care service line, BIDHC-Pembroke and BIDHC-Duxbury. My Pembroke office was selected as one of three in BID and the Plymouth regions only HAC (high acuity clinic) seeing patients for all of our offices during Covid. Soon I will be responsible for onboarding three new providers between the two offices. I am also involved in committees that deal with billing or IT integration. I have been busy to say the least, but I love it!
What did you learn in a restaurant or high school/college culinary program that helped you in your future career?
My culinary experience has been crucial to my success. It taught me how to deal with different people and personalities. I am able to be very blunt and open with my staff. I strive to provide transparency and explain how what every single person does is important. Medical mise en place shall I say :) I also thank every person that I have ever worked with and yelled at me during a service. They taught me my greatest lesson. Don’t take anything that happens at work personally. No matter what happens or what any patients says.