What can three years at a career center teach you? For me, the answer goes far beyond cooking. I am a Culinary Arts student at Reading Muhlenberg Career & Technology Center (RMCTC), where I have learned the value of hard work and service while building skills I will carry into my future career.
I chose Culinary Arts after attending career camp and touring the program. The hands-on experience stood out to me right away. Since then, I have learned to prepare many types of food and discovered how much hard work it takes to run a restaurant. A professional kitchen only works when everyone depends on one another, and through teamwork, our class has become something like a family.
One of my proudest accomplishments is becoming RMCTC’s second-ever state officer for FCCLA. Serving in that role has made me a stronger leader and public speaker, and it has shown me what it means to give back to the students around me. In the kitchen, I have learned to solve problems on the spot. If we run out of an ingredient, I have to find a substitute without sacrificing the quality of the dish we serve. Moments like these have taught me to stay calm and focused under pressure.
Next, I plan to earn my ServSafe and NOCTI certifications. After graduation, I am considering serving my country in the Navy Reserve while attending college, possibly at the Culinary Institute of America, Johnson & Wales University, or Pennsylvania College of Technology.
To anyone considering a career center, find a program that pushes you to learn, grow, and discover what you are capable of. For me, Culinary Arts has been about more than learning to cook. It has taught me to work hard, serve others, and prepare for my future.
Tyler Eckert
Culinary Arts student,
Reading Muhlenberg Career & Technology Center
