Lacey Callahan is in her first months of learning the finer points of the culinary arts at Capital Region BOCES, but she is already sharing her knowledge and skills with others.
In fact, the Shenendehowa student has been doing so since she was in the eighth grade. In her spare time, Callahan volunteers to teach younger children how to cook and prepare food at Cheryl’s Lodge in Clifton Park.
“I like teaching kids. I have been teaching students how to cook since I was younger,” she said.
Inspired by her grandmother Lisa Valentine, a culinary instructor in Troy High School, Callahan first picked up a spatula as a child.
“It’s always been something I have loved. I love the creativity of it,” Callahan said while searing wontons in the Culinary Arts and Hospitality Technology program on the Career and Technical Education Center – Albany Campus.
The teenager plans to continue her culinary studies when she graduates high school in 2027, with a current goal of attending SUNY Cobleskill. From there, she wants to join her grandmother in continuing to share her “passion” for the culinary arts.
“Why not? It’s what I love to do,” she said.
Callahan’s teacher, Chef Paul Dolan, said the student has the fire within her to do well in the competitive industry.
“From the start, Lacey has shown a true passion for the culinary arts that she developed while cooking with her grandmother as a kid. She has a real potential to grow in this industry,” Dolan said.
Callahan is among more than 100 students enrolled in the Culinary Arts program that is offered at both the Albany and Schoharie campuses. Students in the two-year program learn the skills necessary to enter the workforce as a sous chef or pursue additional training in college. Graduates work in restaurants and resorts around the region and beyond, own their establishment and even prepare food for professional sporting events.