Here are few of our latest Student Success Stories. There will be more added, but for now, check out Racheal Nyarko, Community Protector; Marc Snooks, Information Sponge; and David Yoder, Spark Enthusiast.
CHRISTOPHER bUZZELLI:
KITCHEN KING
Most students enter CTE hoping to see what their potential career field might look like, to ascertain whether it’s something worth pursuing further after high school. And then there are people like Christopher Buzzelli.
The 2011 Beaverton graduate didn’t have much doubt he’d make a living in food, and his CTE Culinary Arts experience did nothing to dissuade that notion. In fact, it bolstered his instincts, and today, Buzzelli is an Executive Chef for Bon Appétit Management Co., an on-site restaurant company offering full food-service management to corporations, universities, museums and other specialty venues.
“I had decided on my career prior to my entry into this program,” Buzzelli said from his base in Durham, NC. “But the industry knowledge, especially regarding food safety, gave me an incredible head start at college and continued afterward.”
Buzzelli had recently moved to the area when he decided to enroll in CTE as a senior. But it wasn’t his first exposure to the program, or to culinary arts.
“I was in a unique position in that I had done a CTE program in a different district and used that to decide to pursue the career,” he said. “And then my senior year through this program allowed me to stay on track with that path.”
Buzzelli’s CTE instructor, Chef Heidi Rocha, still teaches Culinary Arts. She’s not surprised by his success in the field.
“From the day I met Chris, he was certain that he wanted to become a chef and was willing to do everything possible to achieve his career goal,” Rocha said. “I could tell there was something special about him. He always had a positive attitude, was very hardworking and went above and beyond in the kitchen and the written work.”
In CTE, Buzzelli racked up certifications, accolades...and money for college.
“He earned the ServSafe Manager Certification and the ProStart National Certificate of Achievement,” she said, “and he also participated in the ProStart state culinary competition; his team placed eighth in the state. He decided to go to the Culinary Institute of America in Hyde Park, NY. His parents told him it was his full-time job to apply for college scholarships and he ended up earning several thousands of dollars in scholarships, including a ProStart scholarship. I am incredibly proud of him and impressed by his career accomplishments.”
It’s been a while since Buzzelli has lived in the area, but his opinion about the benefits of CTE hasn’t changed.
“Investment in these students who may not be following a traditional path of a four-year degree is essential for our communities’ well-being,” he said. “In eleventh grade, you do not have a lot to lose, so try it! You can always change your mind for senior year, plus there’s more time after high school than people let you believe at that age.”
Rocha said Buzzelli was built for success.
“Chris had everything it took to be a successful CTE student,” she said. “You need to have an excellent work ethic, including positive attitude, dependability and initiative. Students don’t necessarily need to be good test takers or great at book work - they need to show up, be willing to work hard and take initiative to do things that need to be done without being asked. That’s what employers are looking for - having a thirst for knowledge, asking questions and always wanting to learn and know more. There is a wealth of information in the hospitality industry and culinary arts - I’ve been teaching for 20 years and I’m still learning every day.”
“Because of CTE,” Buzzelli said, “I was able to have fundamental skills in my college-level training that gave me more freedom to focus on specific skills and areas I wanted to grow more in.”