Culinary & Food Service
Dylan Tweedy
Owner, Kensington Lockers
Sometimes the career finds you. At least that’s how I came to be the owner of a meat locker. It was a huge leap of faith, but when the opportunity presented itself, I knew I had to give it a shot.
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Kati Butrico
Executive Chef
“I grew up in a very sports-focused family. My dad and I watched a lot of college basketball together, and I played on a team all the way through high school. But as I grew older, it became obvious I wasn’t going to be a professional athlete. I needed to find a different type of team.
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Martine Chery-Hilaire
Owner and Executive Chef, Chez Matou Catering
I’ve been cooking since I was 14 years old, but I never thought of it as a career path. When I moved to the United States in 2003, I started using my cooking skills to make and sell paté kòde, or Haitian meat pies. Quite frankly, it was the easiest way I could make money while I waited to improve...
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