Success Stories

Julie Thoman - Chef

Your Career Is Served

Preparing for a career is a little like preparing a fine meal: it takes time, effort, and a careful blend of ingredients … but the payoff can be equally savory.

Julie Thoman began working toward a career as a professional chef at the age of 16.

“The Culinary Arts program [in high school] was such a good experience for me. I was going to go to a liberal arts school, but I decided to check out this class, and it really changed my life. Chef Doubleday was so inspirational.”

Julie is a firm believer in Virginia’s Culinary Arts CTE program. Like other Family & Consumer Science programs, Culinary Arts is work-focused and, as Julie says, “these courses get you ready for the world!”

Indeed, Julie’s studies got her ready to become a chef at one of the Ritz Carlton hotels—renowned worldwide for high standards of luxury and service.

Hannah Teter - Pastry Chef in Training, Johnson & Wales University, Charlotte, NC

CTE Studies Yielded a Scholarship for this Aspiring Chef

“I always liked to cook,” recalls Hannah Teter, “so I knew I wanted to do something in the food industry.” With that clear direction in mind, she started studying Restaurant Careers at Massanutten Technical Center as a junior.

“They taught me a lot of basic stuff, “ says Hannah. “We took ServeSafe, so I didn’t have to take that in college.” [ServeSafe is a foodservice sanitation course; restaurants must have at least one ServeSafe-certified person on duty at all times, and Hannah was able to earn the certification at MTC.]

“I was in the FCCLA chapter, and competed in state competitions. I won silver at the state level the first year I tried, then won gold the next year…” (In culinary competitions, she explains, “you wouldn’t know what you’re preparing; they’d give you a menu, and you’d have a time limit to prepare an entrée, two sides, and a dessert; you’d be judged on things like taste and presentation by a panel of judges.”)

In addition to her competition achievements, Hannah also earned a scholarship to Johnson & Wales, a noted culinary college.

At college, reports Hannah, “we’re encountering a lot of new things; they expect a lot more. We have three terms a year: one term is academic, two terms are labs for six hours a day—but I like the fact that it’s not boring. I haven’t looked at a clock at all; six hours go by very quickly!”

Reflecting on her days at MTC, Hannah says “It was a good learning experience….The competitions were the biggest benefit; they were fun. And they got me the scholarship to go to college.”

Jonathan Techepco - Line Cook

Following a Dream...or Two

Jon Techepco took an 11th-grade Culinary Arts class mostly out of curiosity—but after a successful year of competitions and scholarship opportunities, Jon says “I entered my senior year with a real passion for cooking.”

Further competitions in 12th grade ultimately led to a scholarship to the New England Culinary Institute in Vermont, then an internship at a busy Washington-area restaurant.

“After my internship, I went back to Vermont, graduated from the program, got my certificate, and stayed there. I learned about being self-sufficient and maintained multiple jobs...but it’s miserable in the winter in Vermont! Hawaii had always been a dream for me...so I thought, ‘Why not?’ I sold my belongings...and moved [to Hawaii]. I moved out here not knowing anyone...but I’ve been blessed in many ways.”

Now a line cook at a resort on the “Big Island,” Jon continues to appreciate his CTE studies. “That’s where I developed the proper attitude you need: teamwork, perseverance, facing adversity. The kitchen can be a very competitive place to work.”