Having been an Ocelot for a year, Culinary Operations student employee Stephen Vafeas hits the ground running with every shift he takes.
“A day typically starts with my co-workers and I getting the pastries ready to go out to the different outlets around campus. After that point, we all work on tasks assigned by Chef Yooyoung,” said Vafeas
Vafeas is all about baking; it is his favorite activity within the Culinary Arts program. Vafeas, specifically, enjoys baking bread because it is such a versatile product to create.
He says he hopes to have more opportunities to maximize his baking skills since he enjoys working with confections.
“I hope to work more with pastries as that is my true passion,” said Vafeas.
Working with pastries may just work in Vafeas’s favor as he holds a Certified Business Process Associate (CBPA) certification. Vafeas also shared that he has also considered getting certified within the American Culinary Federation, but wants to take things day by day.
“I would like to pursue some levels of ACF certification, but other than that, I’m really going with the flow seeing where my skills take me,”said Vafeas.
Outside of the food world, Vafeas spends his time studying and doing assignments for his courses, taking care of his aunt’s foster cats and being outdoors.. With the Culinary Program, school, outdoors, and cats, Vafeas is a very busy person. Having so little time outside the program, working under such time crunches, and the stress of making sure each dessert is “perfect”, may seem like a difficult task for some, but Vafeas shares that he finds a balance and his schedules are manageable.
“Managing Culinary Arts and being a student employee is surprisingly easy. The Culinary Operations department is incredibly flexible around my class schedule,” said Vafeas.
With Culinary being such a focused and conscientious type of program, Vafeas takes everything day by day and tries not to sweat the small stuff. Vafeas’s resilience and motivation probably come from his piece of advice to Schoolcraft students: “Have a good attitude.” No one can predict how tomorrow will go, but as long as you have a positive attitude, you will be successful.
He also advises students to come prepared, “Cooking and baking are learned skills, so as long as you come ready to learn every day, you will succeed.”
It is the small things that will help you grow. After all, if you do not show up to class with your textbook, how else are you going to learn?
With such optimism, Vafeas must have had some encouragement.
“My mom was my biggest inspiration to begin in Culinary Arts. Overall, my parents have been incredibly supportive in my pursuits,” said Vafeas..
In terms of the future, Vafeas plans on graduating in Winter 2027 with a Culinary Arts Associate Degree. Soon after, he aims to join the workforce. He credits the Schoolcraft Culinary Program in teaching him many lessons, which will, in turn, provide him ample opportunities to advance in his culinary career.
In the words of the infamous author, Roy T. Bennett, “Your hardest times often lead to the greatest moments of your life. Keep going. Tough situations build strong people in the end.”
