SSCS senior Alexis Messias was busy seasoning a salmon dish recently in the Capital Region BOCES Culinary Arts and Hospitality Tech classroom.
She is among 49 students enrolled in the culinary program offered at both the Albany and Schoharie campuses. The two-year program teaches students the skills necessary to enter the workforce as a chef or pursue additional training in college. Graduates work in restaurants and resorts around the region and beyond, own their establishment and even prepare food for professional sporting events.
Messias says BOCES is teaching her life skills and potentially offering professional skills she can use to pay for her forensic science studies in college.
“I enjoy learning new techniques in the kitchen,” she said. “Cooking is not a career path for me, but I enjoy it.”
