Community Connection students at A&B BBQ

Community Connections Provides an Eye-Opening Tour for Students Interested in Culinary Careers

Many high school students are interested in culinary arts, driven by a passion for food, an opportunity for creative expression, and an interest in hands-on work rather than a traditional desk job. Nationally, the Culinary Institute of America says the growth rate in jobs for chefs and head cooks is higher than for many other occupations, with opportunities for entry-level positions.

Recognizing that interest, Graves County Economic Development (GCED) and the Mayfield-Graves County Chamber of Commerce recently hosted a culinary arts field trip as part of the Community Connections program. The trip included students from both Graves County High School and Mayfield Independent Schools who are interested in careers in food service.

GCED partners with Graves County and Mayfield Independent Schools, the City of Mayfield, the Mayfield/Graves County Chamber of Commerce, the Kentucky Chamber of Commerce, and the West Kentucky Workforce Board to offer Community Connections, a program that helps students learn more about local career opportunities and build relationships that could pave the way for future internships, job shadowing, and other employment experiences.

The culinary field trip included stops at Mayfield’s A&B BBQ, the West Kentucky Community & Technical College (WKCTC) culinary arts program, and The Catering Company, a regional enterprise.

"This was a real eye-opening field trip,” said Eric Walker, Community Education Director, Graves County and Mayfield Independent Schools. “When you go to a restaurant, you see the final results of what you order. But it was very interesting to hear Blake Kendall and Jeff Parker talk about all of the work and planning and prep that goes into getting your meal ready. These culinary students have a glimpse of that work from what they do in class, so to get this added perspective was very informative.” 

"To also learn about the educational opportunities through West Kentucky Community and Technical College's culinary arts program was eye-opening, as well,” Walker added. “The students heard from WKCTC's instructors about what they can learn and how they can apply their knowledge and skills in a variety of ways, from high-end restaurants to working in the river industry as a barge cook. And the students asked very good questions throughout the day. You could tell these students were very passionate about this field and interested in exploring it further."

Whitney Nanny, Graves County High School’s Family and Consumer Sciences teacher and advisor for the Family, Career, and Community Leaders of America organization agreed that the experience resonated with her students.

“Students have the opportunity to learn and practice many of these skills in our classroom, but there is something completely different about stepping into a working kitchen and hearing firsthand from the people who run these businesses every day,” said Nanny. “Our students were able to see the amount of preparation, organization, and teamwork that goes on behind the scenes, while also receiving realistic advice about the challenges and rewards of working in the food service industry.”

Nanny added that visiting WKCTC allowed students to see how they can continue developing their skills after high school and explore the many career opportunities available in culinary arts. “I loved seeing how engaged our students were, especially with the questions they asked. I hope that experiences like this not only reinforce what we teach in the classroom but also inspire students to think more seriously about their futures and the possibilities within this industry,” Nanny said. “We are so thankful these businesses were willing to host and take the time to invest in our students who have a passion for culinary arts.”

Students began their day at A&B BBQ, a local Christian-owned, family-run barbecue restaurant that started out as a food truck in 2017 before opening its brick-and-mortar location in 2019.

“When you invest in our young kids, you invest in our future community,” said owner/operator Blake Kendall, who shared with students the process of building his dream.

A & B offers dine-in, drive- through, and carry-out options. Their signature item is the BBQ chimichangas and the popular “MacBomb”.

Students learn about WKCTC Culinary Arts Program

Next, students visited WKCTC’s Culinary Arts program where they met with instructors, toured a classroom kitchen, and enjoyed a delicious lunch prepared onsite. The program focuses on the training and hands-on experience that can help turn students’ interests into a career.

Erik Engelland, Associate Professor of Culinary Arts, WKCTC, said it was a great visit: “The students were engaged and curious about how the restaurant/hospitality industry works and how they can prepare to enter the industry. Kudos to the teaching staff at Graves and Mayfield as they continue to foster these inquisitive young minds. These students are exhibiting the professional behaviors that employers value in our region.”  

Engelland added that the students especially enjoyed the lunch provided by their campus dining partner. 

“Tours like this are a great opportunity for high school students to experience our programs and talk with faculty members on a one-on-one basis,” said Engelland. “The WKCTC Culinary Arts Program serves as a bridge between high school and a career in the restaurant, hospitality, and tourism industry.

Jobs are plentiful, but careers come once in a lifetime and require focus, effort, and discipline to be successful. I look forward to doing this again and revisiting these students in the coming years,” he added. “They have so much potential.” 

Jeff Parker shows students The Catering Company operations

The last stop on the tour was The Catering Company, owned by Jeff Parker, whose family has been in the food service industry for more than 40 years. There students learned how food, creativity, and organization come together to make events special.

“It’s great to see young people engaged and interested in the culinary arts,” said Parker. The Catering Company helped students connect to the culinary career pathway by introducing opportunities beyond traditional restaurants, including menu planning, food presentation, event preparation, and catering services.

“There is tremendous value in connecting our high school students with local employers who are working in the very fields these students hope to pursue,” said Kerri Beth Sutla, Community Outreach Coordinator, Mayfield/Graves County Chamber of Commerce. “We want our students to see the opportunities that exist right here at home and recognize that they can build successful, fulfilling careers in the community that helped shape them. Investing in our students today is an investment in the future of Mayfield, and we hope to inspire the next generation to stay, grow, and give back to the place they call home.”

“Thanks to these generous, supportive companies for coming together to help these students find links between their interests and actual employment opportunities,” said GCED President Jason Lemle. “Nothing is more important than inspiring students, and these visits are the best possible way to do that. But we can’t make this happen without the support of the companies and organizations that give so freely of their time and resources.”

“Community Connections requires collaboration among the organizers, our sponsors, and the companies that participate. We are so grateful to everyone who makes these visits possible,” Lemle added.

Community Connections visits continue through the school year. To learn more, or to get involved, call GCED at 270.247.0626.

About Graves County Economic Development

Graves County Economic Development began in 1981, becoming the driving force behind expansion and development opportunities in the community. It continues to foster strong relationships with existing businesses and attracts new industry to grow in Graves County. Forty-four industrial businesses in Graves County employ more than 2,300 people in the community.