Teen Times Jan/Feb 2018

Page 1

Jan/Feb 2018

Magazine for Family, Career and Community Leaders of America, Inc.

Feature Story:

FCCLA Supports Pathway for Careers in Hospitality and Tourism

In this issue:

Partner Power

New England Culinary Institute

Program Integration

Get the Most out of FCCLA!


Alumni Share their Journeys in Hospitality & Culinary Arts

What’s a team without a leader? Sara Coughlin Springville, NY

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Feature Story:

FCCLA Supports Pathway for Careers in Hospitality and Tourism

Table Of Contents 02 03 04 07 11 16 20 23

Teen Times is the national magazine of Family, Career and Community Leaders of America, a career and technical student organization that helps young men and women become leaders and grow as young citizens. It addresses important personal, family, work, and societal issues through Family and Consumer Sciences education, or as determined by the state department of education. Josh Bowar, Editorial Consultant Emily McPike, Layout/Design


Sandy Spavone, Executive Director Marla Burk, CMP, Director of Conferences Beth Carpenter, Director of Programs Heather Goode, Director of Development Mark Hornby, CPA, SHRM-CP, Director of Operations Karen Patti, Director of Youth Leadership Christy Ronaldson, CAE, Director of Communications & Membership Ashley Nelson, Outreach and Professional Development Manager Charles Carson, Mailroom Manager Kelley Conners, Meetings Manager Christine Hollingsworth, Senior Competitive Events Manager Karen Montagne, Programs Manager Caitlin Osbourne, Membership Manager Janet Ryder, Communications Manager Ana Torres, Senior Staff Accountant Rachael Long, Communications and Membership Assistant Margaret Mainguy, Administrative Assistant Niki Mount, Meetings Assistant Kim South, Executive Assistant Family, Career and Community Leaders of America is a private, nonprofit national organization of more than 164,000 members incorporated under the laws of the District of Columbia. It functions through public and private secondary school systems in the United States, Puerto Rico, and the Virgin Islands as an integral part of the Family and Consumer Sciences education program, providing opportunities for enriched learning. Editor’s Note: Please credit Teen Times for information you reprint, excerpt, or photocopy. Use the following statement to credit materials you use from this issue: Reprinted with permission from Teen Times, the national magazine of Family, Career and Community Leaders of America, Vol. 72, No. 3. Teen Times (ISSN 0735-6986) is published four times per year in September, November, January, and March by Family, Career and Community Leaders of America, Inc., 1910 Association Drive, Reston, VA 20191-1584, (703) 476-4900. A portion of national dues pays for a one-year subscription to Teen Times. Inclusion of an advertisement does not constitute an endorsement of the advertiser’s claims, products, and services. Periodicals postage paid at Reston, VA, and additional mailing offices. POSTMASTERS: SEND ADDRESS CHANGES TO: Teen Times, 1910 Association Drive, Reston, VA 20191-1584.

From the Desk of... Meetings & Events FCCLA Partnerships Feature Story Youth Leaders Spotlight Get Involved Just For Fun

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FCCLA 365 App

Jan/Feb 2018 • 1

From the Desk of ... It was so great to see many of you at the recent Capitol Leadership Meeting and/or one of the National Cluster Meetings! It is always a huge inspiration to see so many FCCLA leaders gathered to learn, lead, and serve together. As you can tell, Teen Times is a little different this year, as we focus each issue on a career pathway. I honestly feel the opportunities in the career pathways that Family and Consumer Sciences education supports are the careers that are most fulfilling and the careers that provide amazing opportunity for growth. As this issue focuses on hospitality, I would like to remind you that if you participated or participate in the Hospitality, Tourism and Recreation STAR Event and secure a gold medal on either the state or national level, you are eligible and have qualified to secure the guest services certification through the American Hotel &

Lodging Educational Institute at a very discounted rate. Earning this certification is a great addition to your resume and can assist you in landing a position in the hospitality field. Please reach out to us if you need any additional information. Let us know if you like the new twist on Teen Times, have articles you would like to submit for publication, or have other new ideas for communicating with our membership. We’d love to hear from you! Get ready to host a fantastic FCCLA Week and be sure to let us know what your state and chapter did for FCCLA Week so we can share your ideas and inspire others. Let’s keep rocking the red, FCCLA!

FCCLA Executive Director

Did you know the first culinary school to conduct career-oriented courses focused on culinary arts was the Culinary Institute of America (CIA), founded in the late 1960s at Yale University? Few people realize how critical a role culinary arts and hospitality and tourism play in our culture. Have you ever been on a cruise? Or stayed in a hotel? Have you ever been through a drive-through? Culinary arts and hospitality and tourism in action! When most of us think about culinary arts, we think of Ratatouille or a chef in the back making our cuisine. Many people do not realize all the culinary occupations besides being a cook or chef. There is a restaurant manager who oversees the restaurant, hotel dining area, or cafeteria. A culinary design specialist develops the design of menus and the décor of dining rooms. There are also food writers, food critics, food photographers, and food stylists. Others become instructors or work in research and development kitchens, testing recipes, products, or equipment. We are also seeing a rise in the number of jobs available in the hospitality and tourism industry. It is one of the largest industries in the US, making a total contribution of $1.5 trillion to the GDP in 2015. Jobs in hospitality include waiters, restaurant managers, hotel management and hotel staff, tour guides, travel guides, resort workers, and operational staff in any type of leisure or travel related industry. There’s also the massive casual dining category, which employs a large percentage of hourly workers. Hospitality is a great career path since we all enjoy our leisure time, and our modern society is moving more towards service sector jobs and is creating more leisure experiences as a major economic product. FCS courses and FCCLA Competitive Events offer many hands-on ways for you to job shadow these areas and discover your passion! I encourage each of you to explore these areas because you just might find your future career path!

FCCLA National President

2 • Jan/Feb 2018

2017 National Cluster Meetings Recap

Meetings & Events

by Ashley Turner, VP of Public Relations

This year’s National Cluster Meetings were unlike any other. There is nothing in the world like being submerged in a sea of red, surrounded by thousands of student leaders with the same desires to grow, change, lead, and serve. Many amazing events happened at this year’s meetings, one of the most exciting being the unveiling of the new national program, Community Service. Community Service is made up of three key areas: learn, lead, and serve. The program is designed to help you learn about yourself so that you can better serve others. Meeting attendees got to enjoy program workshops focused on Community Service presented by some fantastic student leaders! Other meeting highlights included: the FCCLA/LifeSmarts Knowledge Bowl, state officer and national network trainings, community service projects, leadership sessions, exhibits & college fair, and high-energy general sessions. This year’s keynote speakers, David Edward Garcia and Jessie Funk, were truly inspiring and helped make our 2017 National Cluster meetings inspirational for members! There was great excitement as attendees stepped out of their comfort zone and met someone new, achieved their goals of placing in a Skill Demonstration Event, and brought their energy to every session. To all National Cluster Meeting attendees, thank you. The 2017 National Cluster Meetings were truly inspiring!


JUN 28 - JUL 2


The 2018 FCCLA National Leadership Conference will bring together more than 8,000 student leaders and advisers from across the country to Atlanta, GA, where youth will be InspiRED by FCCLA while developing leadership skills, exploring career opportunities, and competing among the nation’s top qualifiers in STAR Events. Join us as we shine in red and be InspiRED by FCCLA!

For more information contact meetings@fcclainc.org or visit www.fcclainc.org.

FCCLA Partnerships

Partner Power

New England Culinary Institute Interviewee:

Chef Joey K. Buttendorf

Career Pathway:

Hospitality and Tourism

Tell us about your position and company.

Why is your business important?

“My company is a very small culinary school in the heart of New England, in the smallest capital of the country: Montpelier. We teach about sustainability, great food, and only hospitality industry classes. This includes culinary, baking and pastry arts, and food and beverage business management.”

“It’s post-secondary education for the hospitality industry. For somebody that was in the industry for 15 years prior to going to school, I found it very important for not only success in a career, wages, and a decent living, but also because it’s an industry that never stops growing. Our degrees are very versatile. You can do a lot of things with the same degree in this industry, which is really important.”

Describe the path you took to get to where you are now in your career. “I cooked in the industry professionally for 15 years all over the country prior to choosing a college to go to in 1999. I chose the New England Culinary Institute. I fell in love with the atmosphere. I live in Vermont, and work with the admissions department as a traveling Demo Chef.”

What opportunities do you wish you would have taken advantage of that would have helped you be more prepared for a career in this field? “Going to college twice helps! I went to college the first time for classical music theory. I don’t know if I really had to take advantage of other opportunities. I think I learned how to take advantage of opportunities as they fell on to my plate. I really just go with my gut a lot of the time and do what I really want to do. I never let anything stop me from doing that.”

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Why is your business important to you personally? “It’s important to me personally because I want to help keep the hospitality industry healthy with educated people who understand how important it is to feed people really good food.”

What is one thing that you would like people to know about your business? “That it’s never going away – that it’s a very secure job and career option.”

What advice do you have for someone looking at going into this field? “Stay mentally fit, physically fit, buy a few pairs of shoes, but love what you do every day. If you love food and it’s a passion of yours and feeding people and serving people is really important to you, then this is the career for you.”

FCCLA Partnerships

Partner Power

American Technical Publishers FCCLA partners with a wide variety of organizations, universities, and corporations that share similar core values. These partnerships provide resources, guidance, and support to assist FCCLA in continuing our tradition of providing personal growth and leadership opportunities to youth.

In the spotlight now…. American Technical Publishers (ATP) American Technical Publishers (ATP) is an established leader in career and technical education and training. Their high-quality instructional materials help individuals gain employment and advance in their careers. Whether your training needs require proven products or customized products, ATP is your partner in learning. ATP has an entire product line focused on culinary arts and supports organizations like FCCLA to assist youth developing their culinary skills. At FCCLA’s 2017 National Cluster Meetings, ATP sponsored the Culinary Knife Skills Demonstration Events. Their resources cover topics ranging from knife techniques, culinary math, pastry and dessert techniques, volume food preparation, and more! ATP truly believes in the next generation of culinary industry leaders and works hard to be a trusted resource for youth preparing for their future careers. Interested in learning more about ATP resources? Visit their website at www.atplearning.com.

Jan/Feb 2018 • 5

Submit National FACTS Program Award Applications for a Chance at State AND National Prizes! Planning a traffic safety project in your chapter this year? Don’t forget to use that project for your FACTS program award application.

Deadline to submit: March 1, 2018 Entries are reviewed for state- and national-level awards. If your chapter is a state-level winner, you will receive a $500 cash prize. National winners will be selected from all the top state entries, and awards are as follows:

State Awards - $500 per state High School Award - $1,000 Middle School Award - $1,000 Runner-Up Award - $500

6 • Jan/Feb 2018

The state-level awards are made possible through a grant from Ford Driving Skills for Life (Ford DSFL), and additional support from the Governors Highway Safety Association (GHSA). Looking for resources to assist your chapter with your project? Check out Ford Driving Skills for Life’s program The Academy, which is a free online collection of interactive videos, tips, and quizzes from Ford DSFL that students can use to develop their FACTS projects. www.drivingskillsforlife.com More information is available at www.fcclainc.org/FACTS.

Feature Story

FCCLA Supports Hospitality and Tourism Career Pathway Do you picture yourself working as a professional chef in the future? How about a catering business? Maybe owning a hotel? If that’s your vision, then the hospitality and tourism pathway is just for you, and FCCLA is the perfect fit to help you get there. Keep reading to learn more about the experience of an FCCLA member! “I’ve always been gifted at cooking and baking, but never really had a passion for it until two years ago, when I was enrolled in the culinary arts class at my school.” That’s what FCCLA member Felix Gyugyi has to share about his experience through the Wilcox (CA) FCCLA chapter. Felix became so intrigued by culinary arts that he worked with two of his friends to compete in the Culinary Arts STAR Event, a team event that recognizes participants enrolled in occupational culinary arts/food service training programs for their ability to work as members of a team to produce a quality meal using industrial culinary arts/food service techniques and equipment. The team placed second overall. “I’m very proud of our achievements, and even more proud that I found a career I loved, one I was skilled in,” says Felix.

Felix Gyugyi

Jan/Feb 2018 • 7

Feature Story

So what sparked Felix’s interest? “My teacher, Mr. Manzon,” he says. “He was my main motivator. I honestly had no idea what I wanted to do as an adult before I took his class. He taught me how delicate but changeable food can be, how there’s a science to cooking. This intrigued me, and still does, to the point where I want to know everything I can about cooking.” Felix continues to emphasize the impact that his teacher had on his career choice.

Felix wants a culinary degree because he desires to learn from experts while he is also learning from experience on the job.

8 • Jan/Feb 2018

Options for Felix range from being a chef on a cruise line to opening his own restaurant. “I can have creative input on not only the items on the menu, but also the menu design and other artistic elements that go into starting a business,” he says. “My job has only made me more sure of my career choice. I will work as hard as I can to reach my goals,” he concludes.

The best way to succeed is to go to college and learn from the professionals who are teaching.

“He made the kitchen feel like home and inspired me to work harder every day. In fact, I’ve been inspired so much that I’m currently working as a prep cook at a local restaurant in my area, which gives me a feel for how fastpaced things are and how much work needs to be done.”

Kathy Nash

“Learning from teachers instead of bosses will allow me to develop my skills with a certain patience not found during a dinner rush on a Saturday night,” he shares. “The best way to succeed is to go to college and learn from the professionals who are teaching.”

Felix is also practicing his skills often with others. “Not only do I want to learn as much as I can, but I also want to make as many people happy as I can with my food. I bake for my friends’ birthdays, and they all love it, and cooking at home always leaves a smile on my parents’ faces,” Felix comments.

Feature Story FCCLA has been extremely helpful to Felix as he continues his career path. “Through competition, I’ve learned a finer degree of time management, I’ve gained more practice cooking with different ingredients, and I’ve viewed several types of plating styles. Working with my team has taught me communication skills for the kitchen and has deepened my sense of trust for others.” Participating in FCCLA has also helped Felix earn college scholarships to Johnson and Wales and the Culinary Institute of America. “The Denver campus of Johnson and Wales is my dream school. It’s considered one of the most advanced culinary schools, and it has a great theater program, which gives me another creative outlet besides my food.”

Now Felix wants others to experience the joy he has regarding culinary work. “My advice for anyone looking to enter the industry is to practice. Even if it’s just small scale, dinner-for-one meals, experiment with flavor pairings, methods of cooking, or even different plating styles. Work knife cuts into muscle memory. Know how to have fun in the kitchen. Love what you do because it’s truly spectacular and impressive and takes so much dedication,” Felix concludes.

Interested in the hospitality and tourism career pathway? Check out these FCCLA opportunities! These STAR Events: Applied Math for Culinary Management STAR, Career Investigation,Culinary Arts, Entrepreneurship, Food Innovations, Hospitality, Tourism and Recreation, Leadership, Life Event Planning, Nutrition and Wellness, Sports Nutrition. These Skill Demonstration Events: Culinary Math Challenge; Hospitality, Tourism and Recreation Challenge; Nutrition Challenge; Culinary Chicken Fabrication; Culinary Food Art; Culinary Knife Skills. These National Programs: Financial Fitness (make, save, and spend money wisely); Student Body (teaching healthy lifestyles); Families First (balancing family and career); Career Connection (exploring career pathways and skills for success). Leadership Academy: From the home to the workplace to city hall, participants explore and practice essentials for the roles of family member, wage earner and community leader. See pg. 20-21 for a list of Competitive Events that can spark your interest in hospitality and tourism careers.




Real World Skills Through FCS Education

Jan/Feb 2018 • 9





Drug Abuse


TopYouthSpeakers.com Award-winning motivational speakers for your school or FCCLA event

FCCLA Member Prepares for Hospitality Career

Youth Leaders

Interested in the hospitality and tourism career pathway? Learn more by meeting Abby Enevoldsen, a member of the Brookings Senior FCCLA chapter in Brookings, SD. What’s your story in the hospitality industry? I’ve always had a strong interest in entrepreneurship and business management. Even for my first business, a lemonade stand, I created elaborate flyers and desserts, convinced it would help me score more customers. I made $100 in one weekend, but it wasn’t the money that interested me. It was being able to brighten someone’s day and make others smile. Today, my aspirations for entrepreneurship have grown; one day I hope to own my own business related to catering and event planning. What motivates you to go into this field? The hospitality industry offers endless opportunities for travel, personal growth, and creativity. The idea of meeting new people and experiencing local cultures through networking in this field is exciting. In the hospitality industry, every day is different and unpredictable, which challenges me to always be learning and growing. What do you hope to do with your degree? I want to create a company that can make a positive impact in communities by bring people together. Sometimes we need to take time from our busy lives to relax. I want to create a business with an atmosphere where people can enjoy outstanding food and conversation with friends. Getting a degree in business management would allow me to better understand how to own and operate my own enterprise.

How have your Family and Consumer Science classes helped you prepare to pursue your career? Currently, I am enrolled in FCS classes that teach culinary arts and explore restaurant management skills. Since I want to seek a career centered on event planning in the food industry, this class has educated me on how a successful business operates. How has FCCLA helped you prepare to pursue your career? Through FCCLA, I have acquired and improved essential 21st century skills such as time management, creativity, teamwork, and leadership that can assist me in future careers. I have also competed at the National Leadership Conferences with the STAR Events Illustrated Talk, Life Event Planning, and Entrepreneurship. Because of these experiences, I have a greater understanding of the available careers and the personal skills that are needed in the hospitality industry.

Jan/Feb 2018 • 11

Youth Leaders

FCCLA Program Integration: Helping you Get the Most out of FCCLA! Do you have a favorite national program? Most members have a national program that is closest to their heart that has provided the best sense of accomplishment. There are eight national programs, and your adviser has used them to bring you ideas, lessons, and activities during their classes.

Each time you work on a community event with your chapter, you are putting to use the principles and ideas from Community Service.

Each time your class reviews career goals, options, and the education needed to reach your career goals, you are using Career Connection.

When you are addressing school lunch nutrition, you use tools from Student Body.

When your chapter educates your classmates about dating violence, you are living out some of the goals of STOP the Violence (Students Taking on Prevention).

When you learn how to write a check or how to balance a checkbook, you’re tapping into Financial Fitness.

When you help the parents of the local preschool program to properly install their car seats, you’re using lessons and guidelines from Families First and FACTS.

12 • Jan/Feb 2018

When you set goals for yourself to be a better big brother or sister to your siblings, you’re using steps from Power of One.

When you create a menu for a family meal night, you are involved in a Families First activity. Once you host the family meal, it becomes an FCCLA@theTable event as well! National programs provide students opportunities for individual growth, and they also provide growth in the form of helping you choose your career path. Some of the FCCLA programs are more specific to certain career paths, but all programs offer a great background to any career you choose. STAR Events are also a great way to investigate if a career is right for you. You may think you are too young to decide what you want to be when you grow up, but it’s never too early to start experimenting! Participating in FCCLA national programs helps provide opportunities to discover what you enjoy, how to make decisions, what you are really good at, and what steps it takes to get there. For careers in the hospitality and tourism field, you can use the FCCLA national program Student Body and especially the unit The Healthy You. This unit provides guidance in nutrition, dietary guidelines, culinary careers, healthy eating, and learning to make healthy choices. Good luck in your career search!

Youth Leaders

Where can FCCLA lead you?

Check out what these members have accomplished! Chase Dymont, Oak Ridge High, CA

Chase currently attends The Culinary Institute of America at Greystone in St. Helena, California, with the career goal of becoming a high-end, large-scale banquet event caterer. One of the FCCLA activities that helped him realize this career goal was the food production he did for school functions like football games and staff gatherings, which sparked his interest in high volume food production. FCCLA led Chase to many opportunities and connected him to a lot of amazing people who helped him grow skills and explore the world of culinary arts. He served as chapter treasurer and president and participated in the Food Innovations STAR Event.

Luis Rojas, East Mecklenburg High, NC

Luis graduated from Johnson and Wales University with a BA in food and beverage management. During his involvement in the East Mecklenburg FCCLA chapter, he was able to participate in regional, state, and national STAR Events. In 2008, he was selected “National Teen Chef“ and was awarded a full $80,000 scholarship to Johnson and Wales University and $2,000 from the Florida Strawberry Growers. Since graduation, Luis has helped his FCCLA chapter often and has mentored younger culinarians to reach their full potential in the same competitions. He believes that FCCLA has great opportunities for those who truly enjoy hard work and have a willingness to push themselves to pursue and reach their goals.

Jaimie Coble, RD, LDN

Jaimie was a member of the East Mecklenburg High School FCCLA culinary team. Through competitions, Jaimie learned that teamwork and communication were essential to not only preparing and presenting each dish in a timely manner, but also to success in school or work. It was FCCLA that helped shape Jaimie’s career goals by turning a passion for food into majoring in human nutrition at UNC Greensboro. Jaimie is a school dietitian/operations manager for Asheboro City Schools in Asheboro, NC, and has the role of developing menus, educating students, and managing the operations of eight school cafeterias.

Jan/Feb 2018 • 13

Youth Leaders

Chapter Project Middle Level How can a chapter use The Planning Process to help members experience the hospitality and tourism pathway? Lanier Middle School in Virginia hosted a great event!




Lanier Middle was requested to host the Fairfax County Public School “Spotlights on After-School Programs” event one evening during the school week.

To create a menu that would be appealing to a wide range of ages while staying within a budget set by the after-school program director.

Who: FCCLA members will prepare and serve appetizers to students,

parents, school board members, city council members and other guests.

What: Prepare and serve appetizers while promoting our chapter and improve overall knowledge of FCCLA within the community. When: October 25, 2017, 6:30pm - 8:30pm. We will prepare the appetizers the afternoon before the event.

Where: We will prepare appetizers in the kitchens in our FCS cooking lab and serve them in the cafeteria during the event. How: As a chapter, we will decide what appetizers we will make and

create a shopping list. FCCLA members will work in teams to prepare the appetizers, serve them, and talk about what FCCLA is and what activities we do as a chapter.

Cost: Ingredients needed. Resources: The Internet for recipes, our FCS teacher for advice, our

chapter for assistance in making and serving appetizers, funding from the after-school program, the FCS food lab.

Evaluation: Feedback from attendees, and how many times guests came back for more.



We prepared the food. After we prepared the food, we served it in the cafeteria to students, teachers, school board members, city council members, the Fairfax mayor, and other guests.

The event was successful. We had ample appetizers to serve everyone who came to the event. We talked to many community members and we were featured on the mayor’s Facebook page!

14 • Jan/Feb 2018


Youth Leaders

“How is FCCLA preparing you for a career in hospitality and tourism?” Laura Ervin McCracken County High School FCCLA, KY “In the future, I plan to work at a nonprofit organization as a marketing or business director. In order to do my job well, it’s important that I’m familiar with hospitality. FCCLA provides skills such as communication, awareness, and character development through its various national programs. These programs encourage me to face obstacles and to overcome adversity and differences, recognizing and encouraging hospitality among all people! I am positive that I will be prepared to work at a hospitable nonprofit organization once I begin my career.”

Drew Minnis Chillicothe FCCLA, MO “FCCLA has provided me the Ultimate Leadership Experience. Through training I’ve learned the 10 to 5 rule. If someone is 10 feet way, make eye contact and greet them. If someone is 5 feet away, a gesture or acknowledgment is needed. No matter your career choice, FCCLA will help you so you can have the necessary skills to be your best. I went from a scared little 7th grader to a regional president all because of FCCLA.”

Andrew Moreno Newport Harbor High School FCCLA, CA “FCCLA has a lot of Competitive Events, so I feel like I’ll have a hands-on experience if culinary is something I do. FCCLA is also helping me see what culinary arts as a career would be like.”

Red Jacket, Red Hot Future What career are you interested in pursuing? Hospitality

What’s your story in the hospitality industry?

I’ve been working on a campground since I was 13 years old. Three years ago, I joined the Olive Garden family, and I’ve been there ever since.

What makes you want to pursue a degree in this field?

Interacting with guests makes me happy, and taking care of them makes me comfortable. It makes me feel accomplished.

What do you hope to do with your degree? I want to run my own restaurant.

How have your Family and Consumer Science classes helped you prepare to pursue your career?

Taking nutrition, wellness, culinary, and hospitality classes has helped me learn how to run and take care of a business.

Chris Addison Page County High, VA


Alumni & Associates Highlight Why did you choose to go into the culinary field?

Jeff Bland Food Fanatic Chef, US Foods Hermitage Vocational Technical Center, 1985; Henrico, VA

What was your favorite opportunity as an FCCLA member? I enjoyed attending and participating at state and national conferences as well as National Cluster Meetings. Those are some of my fondest memories as a young adult, and I still keep in touch with friends made from the national conferences I attended in Chicago in 1984 and Salt Lake City in 1985. There is no better experience and no better opportunity to interact and engage with peers and professionals from across your region and across the country. Plus, participation in STAR Events presents an incredible opportunity for you to put the skills you are learning in classes to work in a competitive environment.

What are some of your previous professional experiences? I have over 36 years of culinary experience and I am a graduate of Johnson and Wales University in Providence, RI. I have worked for Marriott Corporation, Disney, Hilton, La Petit France, Buckhead’s, and now as a Food Fanatic Chef for US Foods. I have had the pleasure to work with some truly esteemed chefs over the years, including Emeril Lagasse, Paula Deen, Spike Mendelsohn, Malcolm Mitchell, Rahm Fama, and Vic Vegas.

I started washing dishes in a small, family-owned Italian restaurant in 1981 when I was fourteen. My first day on the job, I was mesmerized by the chefs and immediately knew that this was the career I wanted to pursue. I never had a doubt, and CTE and FCCLA helped me confirm my career ambition.

How did FCCLA and your CTE experience help you prepare for your career? Deciding on a career is daunting and an extremely difficult undertaking. Most adults do not know what they want to do for a career. Deciding on a career at 14 may be a little out of the ordinary, but when you find your passion, you just know. I was not really sure what steps to take towards becoming a chef, but I had heard that our county technical school offered a culinary program and hoped this would be a good place to start my official training. Signing up for this high school culinary program was one of my best career decisions I ever made. CTE classes helped to build my culinary foundation, but FCCLA helped me develop the skills to have a competitive advantage in the field. In business, you need to have an edge over the competition. You may not realize it at the moment, but FCCLA will give you the skills and tools you need to be successful and to differentiate yourself from everyone else.

What is your favorite part of culinary? Every day, I learn something new. The world of culinary arts is large and vast, and each day presents me with something different. Creating an exciting taste and letting people experience food makes them extremely happy.

What is one piece of advice you’d give to a current FCCLA member who is pursuing a career in the culinary field?

Jeff Bland

Roanoke, Virginia 16 • Jan/Feb 2018

Give your clients the most exceptional experience you possibly can. Anyone can cook and serve a meal. Not everyone can give a person a memory that will have an impact on their life plus give them a story to tell for generations. In everything you do, be extraordinary!

Alumni & Associates Highlight


Tehren Garland Where did you grow up, and what FCCLA chapter were you in?

I grew up in Houston, TX, but moved to a small town in southeast Oklahoma (Kinta, OK) in middle school. I was a part of the Kinta chapter.

What do you do?

I’m currently a Food & Beverage Guest Experience Manager at The Crystal Palace in Magic Kingdom Park at the Most Magical Place on Earth – Walt Disney World Resort.

What were some of your previous professional experiences?

In college, I did an internship every summer. When it ended, I always thought about what it taught me and what the take-away was. I was lucky enough to intern for some fantastic companies, including a JW Marriott in San Antonio and White Lodging, which operated a Courtyard Marriott in Downtown Houston. I graduated college in 2012, and then worked at a Crowne Plaza as an assistant front office manager. These experiences, plus numerous opportunities I had at Oklahoma State to volunteer for and lead projects, helped me learn how to be the leader I am today.

What was your favorite opportunity as an FCCLA member?

My absolute favorite opportunity was getting to travel and meet new members from all over. During the National Cluster Meetings, we got to travel to different landmarks. I still remember my first time in the St. Louis Arch and getting to go to the Mall of America (WOW!). In my senior year of high school, I was fortunate enough to attend the National Leadership Conference in Anaheim, CA. This is when I went to the Disneyland Resort for the first time and instantly fell in love.

Why did you choose to go into the hospitality industry?

I always worked in restaurants, but never thought I wanted it to be a career. When I originally started at Oklahoma State, I set myself up to be a psychology major. During my second year, I saw a flyer for the Disney College Program and remembered how much fun I had at the Disneyland Resort when I went with FCCLA. I applied and was accepted to do the spring 2010 program, working on Main Street USA (right in front of Cinderella Castle) and getting to see the fireworks every night. I had so much fun helping our guests that I declared hospitality as my major and knew exactly where I wanted to work – the place “Where Dreams Come True”.

What is your favorite part of your job?

My absolute favorite part of my job is talking to guests. I love to hear guest stories, where they are from and what’s been their favorite part of vacation. I get to help make it better and more magical than they could have dreamed. Seeing the smiles on everyone’s faces makes it so worthwhile.

What is one piece of advice you’d give to a current FCCLA member who is pursuing a career in the hospitality industry?

Take advantage of every opportunity you have through FCCLA. Push yourself into competitions and events, and make yourself talk to everyone around you. You never know how many friends you will gain from around the country.

How did your FCCLA experience help you prepare for your career? How did it not? Without my FCS teacher, Mrs. Rose Clawser, pushing me to be involved with STAR Events and to try out for district officer (which helped hone my public speaking skills), I don’t know that I would have ever come out of my shell. This helped push me to be independent and to really feel confident in myself, things I had never seen in myself before.

Tehren Garland Celebration, FL

Jan/Feb 2018 • 17


My Journey in Hospitality Adeola Sokunbi, FCCLA Alumni

FCCLA has had a tremendous impact on my work, providing a pathway for me to express my passion for the hospitality industry at an early age. I always knew I liked serving people, but after joining FCCLA, it solidified my decision to make it my career. I owe a big thanks to my adviser and course instructor, Ms. Crumb (her real name!) at Wheeler High School in Marietta, GA, as she shared with me what FCCLA was and how I could get involved. Prior to classes twice a week, I would assist with the recipes and sell frozen drinks to other students as part of fundraising for the organization. My participation in FCCLA led me to win a scholarship that helped me further my education and pursue my BA in business administration and hospitality administration at Georgia State University. Traveling to accept the award was an awesome experience, and having the extra financial cushion toward fees for my first semester of college was even better. While pursuing my degree, I got a chance to volunteer and intern for many local festivals and signature events like the Taste of Atlanta and the PGA Championship. Getting hands-on experience in the industry better prepared me to apply for different internships in the years following. One of my favorite intern experiences was getting a chance to work for Turner Broadcasting and Cartoon Network through Aramark’s Business Dining rotational internship program. I was able to learn about food cost, kitchen safety, merchandising, and labor laws while working for them throughout the summer. I continued to build on my restaurant experience while working as a restaurant supervisor at Pappadeaux Seafood Kitchen. Working in one of the most profitable stores in the country gave me a crash course in conflict resolution, people management, and quality control. Upon graduation, my interest shifted to sports and entertainment after I got the opportunity of a lifetime to work for Coca-Cola during the 2012 London Olympic Games. For an entire month, I worked in different Olympic venues throughout London, supplying Coca-Cola beverages to all the concession stands. My assigned area was the common domain surrounding the Olympic Stadium. Each day, I met people from around the world and soaked in all the joys and excitement that come with witnessing the Olympics. Getting to see Usain Bolt win the 100-meter men’s final in person was the icing on the cake.

18 • Jan/Feb 2018

Once back in Atlanta, I continued my internship in the sales department for another year within the Georgia Dome. This became another steppingstone to full-time positions within the Georgia World Congress Center Authority (GWCCA). Located in the heart of downtown Atlanta, the GWCCA includes the 3.9 million square foot convention center, the 71,250-seat Georgia Dome, the 21-acre Centennial Olympic Park, the College Football Hall of Fame, the Junior Achievement Discovery Center, and the state-ofthe-art Mercedes-Benz Stadium. These public facilities represent the largest combined convention, sports, and entertainment destination in the world. Over the last six years, I have worked in sales and business development for three of the facilities and have been exposed to some of the most amazing events. From the NCAA Final Four and the Jay-Z & Beyoncé On The Run Tour at the Georgia Dome to the FIFA World Cup Viewing Party and 4th of July Celebrations in Centennial Olympic Park, I’m seeing it all, and FCCLA was my first exposure into the wealth of opportunities within the hospitality industry.

Get Involved Spotlight

Class Acts Chef Sandra Hawk Buckingham Career and Tech Center, VA Coming into culinary education from the food service industry has given me a chance to train and educate the next generation of culinary professionals. I can watch them grow and develop, and then watch their confidence and leadership ability come to fruition through the Ultimate Leadership Experience. My favorite classroom resource is a Facebook FCS teacher page that shares successful classroom strategies and lesson plans and connects FCS teachers from all over the country. It’s a great resource! My all-time favorite FCCLA project is coming up soon! Every year, our chapter creates an educational display for the local five-county fair. We’ve won the blue ribbon for three years straight! It inspires me to see our officers and members come together to create a project that educates the public about Family and Consumer Sciences.

Chef Leigh Jackson Stockbridge High School, GA Never in a million years did I dream that I would be a chef who transitioned to a FCS teacher at age 50, but it has been my surprise destiny! I began my working career in medicine, but after losing my first husband to a terminal illness, I sought out new career options, and there was never a question that it would be in some form of human services. It’s my nature. The culinary arts pathway has given me the chance to share my personal passion with students who may have never considered this career choice. Hands down, my favorite FCCLA project is Lead2Feed. I have seen more growth and compassion in my students with this project than with any other project. I am so invested that I serve on their National Educator Advisory Board.

Jan/Feb 2018 • 19

Get Involved

Competitive Events


Applied Math for Culinary Management

Senior Occupational

Career Investigation

Junior Senior Occupational

Culinary Arts


In this team event, members produce a quality meal using industry techniques and equipment by developing a work plan, preparing the products, and presenting the items for evaluation.

STAR Event: - Regional/District - State - National

Culinary Chicken Fabrication

Senior Occupational

Using knife skills, participants fabricate a chicken, meeting industry standards and using proper safety and sanitation procedures.

Skill Demonstration Event at a National Cluster Meeting

Culinary Food Art

Senior Occupational

Create an interesting food art item using your creative and artistic skills.

Skill Demonstration Event at a National Cluster Meeting

Culinary Knife Skills

Senior Occupational

Produce six uniform pieces for each knife cut, meeting industry standards and using proper safety and sanitation procedures.

Skill Demonstration Event at a National Cluster Meeting

Culinary Math Challenge

Senior Occupational

This online test challenges your ability to solve problems using math skills including measurements, fractions, decimals, conversions, yield percents, and costs.

Skill Demonstration Event at a National Cluster Meeting


Junior Senior Occupational

Develop a plan for a small business using your FCS skills and sound business practices. Present your written business plan in a portfolio for evaluation.

STAR Event: - Regional/District - State - National

20 • Jan/Feb 2018


Career Focused

Type of Event and Competition Levels

Name of Event

Demonstrate your ability to apply math to solve problems, and illustrate the use of math in topics such as measurements, conversions, costing, and pricing through an oral presentation and a case study.

STAR Event: - Regional/District - State - National

STAR Event: - Regional/District - State - National

This event helps members explore many careers, including those in the culinary and hospitality fields. Through selfassessments, career research and planning, and job shadowing, members develop a portfolio and oral presentation.

FCCLA has several Competitive Events that can spark your interest in hospitality and tourism careers. Which one will you try?

Get Involved Type of Event and Competition Levels

Name of Event



Career Focused

Environmental Ambassador

Junior Senior Occupational

Using topics such as energy efficiency, water resources, or food waste, investigate areas where you can make a difference in your home, school, or community. Present a portfolio and an oral presentation.

Food Innovations

Junior Senior Occupational

Using a provided topic, create an original prototype formula, test the product through focus groups, and develop a market strategy. Prepare a display, suggest product packaging, and an oral presentation.

STAR Event: - Regional/District - State - National

Hospitality, Tourism and Recreation

Senior Occupational

After researching and developing a basic business plan, create a website highlighting the business. Demonstrate your customer service knowledge and ability to problem solve through an onsite case study. Choose a focus area of culinary, lodging, recreation, tourism, or event coordination.

STAR Event: - Regional/District - State - National

Hospitality, Tourism and Recreation Challenge

Senior Occupational

This online test challenges your knowledge about hospitality, tourism, and recreation content.

Skill Demonstration Event at a National Cluster Meeting

Job Interview

Senior Occupational

Develop a portfolio, participate in an interview, and communicate an understanding of requirements for a job matching your current skills and relating to your career interests/goals.

STAR Event: - Regional/District - State - National

Nutrition and Wellness

Junior Senior Occupational

Track food intake and physical activity for yourself, your family, or a community group and determine goals and strategies for improving overall health. Prepare a portfolio, visuals, and oral presentation.

STAR Event: - Regional/District - State - National

Sports Nutrition

Junior Senior Occupational

STAR Event: - Regional/District - State - National

In the role of a student dietitian/ nutritionist, prepare a sample nutrition and hydration plan based upon nutrition and energy needs of a student athlete. Prepare an oral presentation and demonstrate a method to assist the athlete with nutrition management.

Skill Demonstration Event at a National Cluster Meeting

Jan/Feb 2018 • 21

Get Involved

CA$H Prizes Announced for 2017-2018 Teen Road Safety Assessment (RSA) Initiative Thanks to the support from our 2017-2018 sponsors, we are now offering cash prizes for the Teen RSA initiative this year! Plan now to gather your chapter and head outside with your safety vests to assess your very own school’s intersection using our Assessment Tool found online at fcclainc.org/programs/teenRSA. Then report back to National FCCLA by March 1, and you are automatically entered to win 1 of 26 prizes. FCCLA members participate in the Teen RSA program to bring awareness to infrastructure safety and to educate their peers and community members. These assessments can help to make teens better drivers, pedestrians, and bicyclists and also make them more aware of the safety elements of the roadway itself.

Submit your Teen RSA report by March 1, 2018, for a chance to win one of these prizes: 25 - $200 Random Drawing Awards 1 - $500 Random Drawing Award Visit fcclainc.org/programs/teenRSA for more information or for tips to get started!

Meet Our Sponsors American Traffic Safety Services Association represents the road safety, traffic safety, and highway safety industry with effective legislative advocacy, traffic control safety training, and a far-reaching member partnership. The FIA Foundation has an international reputation for innovative global road safety philanthropy, practical environmental research and interventions to improve air quality and tackle climate change, and high impact strategic advocacy in the areas of road traffic injury prevention and motor vehicle fuel efficiency. FIA Foundation’s aim is to ensure “Safe, Clean, Fair, and Green” mobility for all, playing our part to ensure a sustainable future. Roadway Safety Foundation (RSF) is a 501(c)(3) nonprofit educational and charitable organization chartered in 1995 by the American Highway Users Alliance. RSF’s mission is to reduce the frequency and severity of motor vehicle crashes, injuries, and fatalities through improvements to roadway systems and their environment.

22 • Jan/Feb 2018

Then and Now

Just For Fun

Culinary, hospitality, and nutrition education are still part of the core of the Family and Consumer Sciences education programs in classrooms across the country, and have been for decades. The shift from preparing wholesome and nutritious foods exclusively for families to now excelling in careers in the culinary and hospitality fields continues to make an impact on the structure of Family and Consumer Sciences classrooms and learning activities. Students have more opportunities than ever to create their futures in some of the fastest-growing career fields, through programs that provide opportunities to explore culinary and hospitality careers, obtain real-world experiences, and learn the technical and employability skills needed to start their careers or further their education. The entrepreneurial spirit is strong as many students express an interest in designing and creating their own unique products!

Jan/Feb 2018 • 23

From Left to Right: Cutting board color change | Food removed from plate | Logos removed from shirt | Logos removed from lanyard | Earring removed from ear | Watch color change

Just For Fun

24 • Jan/Feb 2018

Spot the Changes

Can you find six differences between the images below?

Have you:


Started the Lead2Feed Lessons?


Started your community service?


Confirmed your adviser is registered on Lead2Feed.org?




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