{"id":25,"date":"2025-10-09T01:18:35","date_gmt":"2025-10-09T01:18:35","guid":{"rendered":"https:\/\/dvc.mycareerfocus.org\/winter-2025-volume-8-issue-2\/dvc-culinary-arts-students-taste-success\/"},"modified":"2025-12-09T00:51:21","modified_gmt":"2025-12-09T00:51:21","slug":"cooking-up-careers-how-dvc-culinary-students-are-savoring-success","status":"publish","type":"post","link":"https:\/\/dvc.mycareerfocus.org\/winter-2025-volume-8-issue-2\/cooking-up-careers-how-dvc-culinary-students-are-savoring-success\/","title":{"rendered":"Cooking Up Careers: How DVC Culinary Students Are Savoring Success"},"content":{"rendered":"

Before enrolling in the culinary arts program at DVC, Casey Ferriera had extensive experience in construction and sound engineering. But after a spinal stenosis diagnosis, he knew his construction career was over. The pandemic brought further disruption, as well as an unexpected opportunity.<\/span><\/p>\n

\u201cDue to the siracha shortage, I started making my own hot sauce. That sparked an idea of turning food into a business,\u201d Ferriera says. <\/span><\/p>\n

Knowing commercial kitchen experience would be essential for his success, Ferriera chose DVC to pursue an associate in science for transfer in hospitality management. He says the real-world opportunities are priceless. <\/span><\/p>\n

\"Casey<\/p>\n

\u201cI was able to work at Pebble Beach and met Executive Sous Chef Christian Pulido and Special Events Chef Brandon Umipeg, both alumni of the DVC culinary arts program,\u201d says Ferriera. <\/span><\/p>\n

Looking ahead, he will focus on growing his business, Authentic Living Culinary Company. \u201cI\u2019ve already started developing a full product line that goes beyond hot sauce \u2013 expanding into pasta, sauces, and stocks,\u201d Ferriera says.<\/span><\/p>\n

Turning Their Passion Into Profession<\/span><\/h2>\n

\"Adrian<\/p>\n

Adrian Bautista began cooking for himself and his siblings out of necessity when his mom had to work late hours. He also prepared holiday meals for his family with the encouragement of his stepdad. \u201cUnfortunately, my stepdad recently passed due to brain cancer. During his final months, I was the primary caregiver, which was an incredibly tough experience.\u201d<\/span><\/p>\n

Despite the painful loss, Bautista found comfort in cooking, and says his stepdad was an avid foodie and his biggest supporter. <\/span><\/p>\n

\u201cI\u2019ve learned from remarkable chefs at DVC, enabling me to incorporate my own creativity from the recipes and skills I\u2019ve learned,\u201d he says. <\/span><\/p>\n

While Bautisa has always found joy in cooking for his family, he says his respect for the craft began while working at an Italian restaurant. \u201cI developed an appreciation for food, flavor, attention to detail, presentation, and the teamwork that goes into it.\u201d<\/span><\/p>\n

\"Liberty<\/p>\n

Liberty Banister echoes the fundamental importance of these skills. \u201cLearning to cook is a crucial life skill, enabling us to nourish ourselves and those we love.\u201d She chose DVC upon discovering its culinary program is renowned for being among the best in the state.<\/span><\/p>\n

Banister says her love for culinary began at an early age when she baked cupcakes with her mom. She\u2019s thrilled to be at DVC fulfilling her childhood dream. But her path hasn\u2019t always been easy. <\/span><\/p>\n

Banister struggled with Attention-Deficit\/Hyperactivity Disorder (ADHD), which made it difficult for her to avoid distractions, leading to procrastination. She also felt uncomfortable asking for help, further compounding the problem. \u201cThese challenges often prevented me from showcasing my true abilities, but they also became valuable lessons in self-discovery and resilience,\u201d she says.<\/span><\/p>\n

Inclusive, Affordable, and Relevant<\/span><\/h2>\n

\u201cStudents want to understand food, not just be line cooks. Our new curriculum lets students find a home in food,\u201d says Chef Aaron Prater, Department Chair of the Culinary Arts Program at DVC. <\/span><\/p>\n

The revitalized culinary arts program (soon to be renamed hospitality management) offers individualized instruction, a new zero textbook cost (ZTC) curriculum, and a focus on hospitality management that aligns with state standards and eases the transfer path. These changes have resulted in a program that is more inclusive, affordable, and relevant. <\/span><\/p>\n

\u201cFood is more than recipes \u2013 it\u2019s culture, history, and identity. Our program is about shaping people who can succeed in any corner of the hospitality world,\u201d says Chef Oscar Cabezas, Hospitality Faculty. <\/span><\/p>\n

Culinary arts students must also complete a nutrition course to help them understand the science of nutrition. \u201cThis knowledge helps them make intentional choices in menu planning,\u201d says Teresita Saechao, Nutrition Coordinator and Professor. <\/span><\/p>\n

Culinary professionals have numerous opportunities throughout the Bay Area and beyond. Cabezas points to the success of program graduates. \u201cOur alumni are everywhere: local restaurants, catering groups, breweries and even big names like Quince, The French Laundry, Benu, and Saison.\u201d<\/span><\/p>\n

To learn more about the DVC culinary arts program, visit www.dvc.edu\/culinary<\/a>.<\/span><\/p>\n

Bay Area Job Outlook<\/span><\/h2>\n

Projected growth for culinary professions is strong and growing faster than average. Between 2024-2034, 24,400 opportunities are expected for chefs and head cooks; 34,200 opportunities are expected for restaurant chefs, and 5,300 opportunities are anticipated for private chefs.<\/span><\/p>\n

Average expected annual salary:<\/span><\/p>\n