A Full-Circle Culinary Career
Ashley Holian started cooking Ukrainian food with her grandparents at a very young age and knew she wanted to be a chef. “I remember making thousands of pierogies for the holidays with my grandparents and knew this was what I wanted to do,” she said. “It’s been a long-running theme in my life.”
Holian received some culinary training in her home economics class at Chaparral High School, which offered dual enrollment at Scottsdale Community College. Her instructor at Chaparral encouraged her to participate in the Careers Through Culinary Arts Program (C-CAP), which offers competitions, mentorships and scholarships. Holian was awarded a C-CAP scholarship and attended the SCC culinary program.
Serving middle- and high-school students in Arizona and other areas across the country, C-CAP is a workforce development nonprofit that provides teens a pathway to success through culinary, job and life skills.
While a high school senior and participating in C-CAP, Holian also started a multi-year journey at the Scottsdale Marriott at McDowell Mountains, where she acquired a range of experience across the hotel’s food and beverage operations. After working at both Marriott and Sweet Republic artisan ice cream, Holian returned to Chaparral as an employee and over several years, she revamped the culinary program.
“I wanted to make sure the program prepared students for culinary school or a restaurant job,” said Holian. “I advised students to get involved in C-CAP because of the exposure it gives them to people that could help them get jobs and provide guidance. I also advised them to get a part-time job, so they know what working in the culinary field is like, whether cooking or in other roles.”
Upon leaving Chaparral, Holian became a culinary instructor at SCC; she is now the director of the program.
SCC offers a culinary certificate program with several cooking classes as well as courses in safety, sanitation, dining room operations and menu development. The college also offers a commercial baking and pastry certificate. Students can use the culinary program as a pathway to an associate or a bachelor’s degree in business, which emphasizes marketing and entrepreneurship.
In addition to classes, SCC students receive hands-on experience working at Artichoke Grill, a student-run restaurant.
“I love being involved in two areas of the culinary field: education and the onsite restaurant,” said Holian. “It’s a great place to be as this field continues to grow in popularity.”
Holian remains involved with C-CAP by hosting culinary competitions and providing scholarships. She finds C-CAP connections very helpful in her role as director and for her instructors and students.
“C-CAP is invaluable,” she said. “It’s unique to have a group of people dedicated to a specific area of hospitality with such incredible breadth and depth. In addition to the scholarships they provide, the type of support they give to students doesn’t exist anywhere else.”
For more information visit ccapinc.org.
