culinary and hospitality

Chef Gary Lyons is proof that a strategic nudge can be life-changing. Chef Gary says he entered the workforce straight out of high school and his employer is the one who nudged him to enroll in culinary school. Years later, he was nudged again by his culinary staff to consider a teaching position at FVTC.

High school students come to campus for statewide culinary contest The competition got hot in the kitchen. Or, in this case, it got hot in the Commons. Fourteen culinary teams from high schools around Wisconsin were on the FVTC campus this week to compete in the Wisconsin ProStart Invitational. Hosted by the Wisconsin Restaurant Association

Career Program: Culinary and HospitalityOriginally From: Little ChuteCurrent Residence: Kaukauna Age: 65Attended FVTC: 2009-2011 and 2020-2022 Why did you choose to study this field? After leaving my previous job in the Information Technology field at age 63, I wasn’t looking to change careers professionally. Instead, I wanted a degree that would benefit me in day-to-day life. That is why I chose to