Students interested in a career in the kitchen are finding the path to future success at Capital Region BOCES.
From the executive chef to the New York Mets to dieticians at high-end spas to the general managers of area hotels, graduates of the program have achieved a level of success that young aspiring culinary artisans seek.
More than 100 students are currently enrolled in the program on the Albany and Schoharie campuses. During the two-year program, they learn the skills necessary to enter the workforce as a sous chef or pursue additional training in college.
Cleo Benoit is one of 13 CHS students enrolled in the program. For her, the culinary program offers a pathway into the family business.
“My grandma owned her restaurant, and I want to do the same thing,” said Cleo, a junior. “I cooked with her every time I could, and we would make random things that were always good. It’s what I want to do for the rest of my life.”
The outlook for those that apply themselves to the craft is good. According to the U.S. Bureau of Labor Statistics, demand for chefs and head cooks is forecast to grow by seven percent during the next decade.
For more information on the program, visit https://www.capitalregionboces.org/career-technical-education/courses-programs/culinary-arts-hospitality-technology/.