Each year, Questar III BOCES celebrates Career and Technical Education (CTE) Month®, a time to celebrate our students and the opportunities CTE provides. While our students are learning the technical skills required to fill employment needs across our region, state, and country, they’re also developing the soft skills to become great employees and leaders. When a student chooses a CTE program, they’re choosing more than just job training; they’re choosing to be prepared for what comes next, whether that’s college, advanced training, or an immediate career in the workforce. We’re honored to provide them with that foundation.
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Sebastian Dermott is a senior in the Culinary Arts program at Donald R, Kline Technical School from Hudson City School District.
Sebastian Dermott is a senior in the Culinary Arts program at Donald R. Kline Technical School from Hudson City School District. Cooking has always been a family activity that he enjoyed. When he was home more during COVID, it occurred to him that he could take his passion and turn it into a career.
“I figured out I could make money doing this,” Sebastian said. “When I saw that Questar III would teach us skills that we could later use to apply for college and jobs, I decided to join.”
Over the two-year program, students are exposed to options within the culinary world. Sebastian shared that his junior year was focused on sanitation, kitchen safety, and baking, but that he was excited to do more savory cooking in his senior year.
“I like baking, but you’ve got to have exact measurements,” Sebastian said. “But with savory cooking, you get to experiment with different flavors and techniques to make it your own.”
During his time at Donald R. Kline Technical School, he has had the opportunity to meet professional chefs from around the area, including those from different colleges and culinary schools. Sebastian felt like meeting these chefs, especially those from culinary schools, was a positive experience for students, regardless of whether they planned to attend college or enter the workforce after graduation.
“The chefs gave us demonstrations on different dishes that they make at their colleges,” Sebastian said. “That was really nice, because not only are you learning different techniques from these professionals, but you’re also getting more info that will help prepare you, whether you plan to attend their college or enter the workforce.”
Students also work with a professional chef every day, their teacher, Chef Amanda Repko. Sebastian spoke fondly about Chef Repko and the guidance she provided him.
“She is amazing,” Sebastian said. “She has helped me out both personally and with my culinary skills. She’s one of those people that you can talk to anytime about anything. She’s not only a mentor, but has been a reference for jobs, and she wrote my letter of recommendation for college. She’s one of those teachers who, no matter what, will go above and beyond for her students.”
Students earn several certifications through this program, including ServSafe, First Aid, and CPR. These certifications help students land jobs immediately, which Sebastian has already seen firsthand.
“ServSafe will help you get a job easier, that’s how I got my job, I beat out other candidates,” Sebastian explained. “Having the certifications also presents different opportunities to make money and network with people.”
Sebastian currently works at Pomodoro’s, a pizza place in Catskill. While this is not his end goal, he appreciates his time there now as a dishwasher and line cook.
“I want to gain the experience working in a restaurant where a lot of orders are coming through,” Sebastian said. “It’s going to be high stress, but I’d rather learn how to manage that now than at a fine dining restaurant in the future.”
Sebastian is active in school activities. He is the Treasurer of the school’s SkillsUSA Chapter and a competitor at the ProStart Competition held at The Culinary Institute of America in Hyde Park.
“The competition is great for networking,” Sebastian shared. “You’re meeting all these professional Michelin star chefs and other students who are also interested in cooking. It’s great being able to meet and talk to people about what they’re doing.”
“SkillsUSA is a very community-based program,” said Sebastian. “One of the main things we do (in leadership training) is learn how to help our classmates with anything they need help with. We want to help people, we want to make sure they feel heard. I use my position to help students across all programs as much as I can.”
With graduation around the corner, Sebastian is planning for what’s next. He was recently accepted into the Culinary Institute of America and plans to attend in the fall for Business Management with a Culinary degree. Like so many high school seniors, Sebastian is excited for the opportunity, but also a little nervous about what’s next.
“I’m heading to a different school after being at Hudson (CSD) for over a decade,” Sebastian said. “It’ll be a different environment, and so much will change. But at the same time, I feel like I’m ready, especially through this program. I feel like I’m going to have the upper hand and the knowledge to overcome that nervousness. I’m ready.”