In Kissimmee, Florida, Chef Luis Reyes and Karen Virguez exemplify the dynamic and expansive culinary career opportunities inherent in the culinary arts. During their recent appearance at Florida Technical College, Reyes states: “From sales and marketing to recipe and product development, to distribution logistics and management, these are all areas in which companies use the skills of individuals with culinary arts degrees.” Reye’s statement exemplifies that a culinary arts degree isn’t just in the kitchen, but that it is a tool for success in all areas of the industry.
Reyes, an accomplished culinary professional, currently holds the esteemed position of executive chef at Sysco, the world’s largest food distribution company. Drawing from his rich background and diverse experiences, Reyes is entrusted with the pivotal task of developing and refining recipes and products to cater to Sysco’s extensive client base. His journey in the culinary world commenced humbly as a busboy in a quaint restaurant in Puerto Rico, this career path is a reflection of the myriad culinary career paths and opportunities for growth within the industry.
On the other hand, Karen Virguez, also an integral part of the Sysco team, serves as a seasoned sales and marketing executive specializing in the Hispanic restaurant and supermarket community across the vibrant landscape of Central Florida. Her role is multifaceted, involving strategic engagement with clients to address their unique needs and preferences. Virguez emphasizes the significance of a culinary background in sales positions, highlighting the invaluable “relatable factor” that enhances customer interactions and fosters long-term relationships. She underscores the pivotal role of culinary knowledge in guiding customer choices and ensuring utmost satisfaction—a dimension that transcends mere salesmanship.
Recently, Reyes and Virguez were honored guest speakers at Florida Technical College’s Influencers Series, an initiative designed to foster insightful dialogues between industry luminaries and aspiring students. Held at Zazón Café, a culinary haven nestled within the college campus and run by dedicated culinary arts students and instructors, the event provided a platform for invaluable exchanges and mentorship opportunities.
During the session, Reyes and Virguez expounded on the kaleidoscope of culinary industry trends within the culinary realm, emphasizing its dynamic nature and ever-expanding horizons. From sales and marketing endeavors to the intricate realms of recipe development and distribution logistics, the culinary industry beckons individuals with diverse skill sets and passions. The discussion resonated deeply with the audience, underscoring the versatility and vitality of culinary careers in contemporary society.
Aspiring culinary professionals received sage advice from seasoned experts. Reyes underscored the imperative of staying abreast of emerging trends and evolving industry dynamics—an ethos epitomized by his voracious appetite for culinary literature and insights. Virguez, on the other hand, stressed the pivotal role of strategic portfolio development in showcasing one’s culinary prowess and professional acumen. From capturing culinary creations through captivating photographs to documenting recipes with meticulous precision, she advocated for a proactive approach to culinary career advancement and self-promotion.
Florida Technical College (FTC) stands as a beacon of excellence in culinary education, with six campuses statewide, including four strategically located in Central Florida—Kissimmee, Orlando, Deland, and Lakeland. FTC offers a comprehensive array of diploma, and bachelor degree programs tailored to meet the diverse needs and aspirations of aspiring culinary professionals. Through rigorous training and hands-on experiences, students are empowered to realize their culinary dreams and embark on transformative career journeys.
About Florida Technical College: Established in 1982, Florida Technical College (FTC) has emerged as a bastion of academic excellence, offering a comprehensive spectrum of diploma, associate, and bachelor’s degree programs across a myriad of disciplines. FTC provides a conducive environment for holistic growth and professional development.
For individuals seeking to explore the myriad facets of culinary arts careers and delve into the vibrant tapestry of the food service industry, FTC stands as a trusted ally and guide. With a commitment to fostering innovation, creativity, and excellence, FTC empowers students to realize their culinary aspirations and carve a niche in the dynamic culinary landscape.
Through strategic partnerships and collaborative endeavors, FTC endeavors to nurture the next generation of culinary visionaries and trailblazers, ushering in an era of culinary excellence and innovation.
By weaving together diverse perspectives and insights, the culinary landscape offers opportunities for exploration, growth, and transformation.
These examples are intended to serve only as a general guide of possible employment opportunities. There are many factors that determine the job an individual may obtain and Florida Technical College cannot guarantee its graduates any particular job. Some positions may require a license or other certifications. We encourage you to research the requirements for the particular position you desire.
