Evelyn Rios and Max Rallo, two seniors and FCCLA members follow an inspiring path to culinary school after they receive their diplomas. These two dedicated and passionate students plan to further their education and careers in the culinary field while branching out from typical schools that York graduates tend to follow.
Both Rios and Rallo have been avid and devoted students in the culinary department learning under Wendy Albert. The two students have made a significant contribution to the student-run restaurant La Brigade, while also being the first two York students to compete in baking and pastry at Nationals last year. Majority of York graduates tend to gravitate towards Big Ten universities so it is a refreshing change as students such as Rallo and Rios pursue schools more specific to their aspiring interests.
“I have always loved baking and just being in the kitchen, but the food and restaurant program at York really pushed me even further into my enjoyment of culinary arts,” Rallo said.
Rallo is planning on attending Johnson and Wales University in Providence, Rhode Island, to get his bachelor’s degree in baking and pastry arts and a minor in food management. Johnson and Wales carry numerous clubs in the culinary field which attracts many aspiring students to its prominent culinary school.
“I picked this school because the atmosphere of the whole school seemed very supportive,” Rallo said. “Throughout my education in culinary school, I really look forward to broadening my knowledge of all the techniques used in baking because there is just so much to learn.”
Rios plans to attend Kendall College in Chicago, IL to get her bachelor’s in food science with a minor in baking and pastry. Kendall College is ranked first in Chicago for culinary arts and hospitality management while offering a top-ranked culinary arts degree.
“I am so excited to expand my knowledge and learn a whole new set of skills at Kendall,” Rios said. “It is comforting to know my peers will share a lot of the aspirations as I do as well as the idea of being in a new and very different environment I look forward to.”
The restaurant La Brigade is run by students enrolled in Food and Restaurant Management including Rallo and Rios. The restaurant hosts special event meals as well as open luncheons. La Brigade provides students with a taste of what working in the culinary field is like.
“YHS La Brigade is 100% a one of a kind experience & opportunity that many people don’t have at their own high schools,” Rios said. “Food & Restaurant Management has prepared me for every aspect of the hospitality industry, from sanitation, food prep in the kitchen, to being an actual server.”
Wendy Albert, FCS teacher who teaches food and restaurant management, has worked with Rallo and Rios across both their high school careers. Albert gives students the opportunity in her class to apply creativity while gaining experience in teamwork, time management and leadership.
“Max and Evy are both creative and push themselves to practice and get better, whether it be for FCCLA competitions, or recipe testing and serving meals in La Brigade,” Albert said. “They have contributed hard work throughout prep and service and served as role models and leaders for new students.”
