Angelica Vega first arrived at Allie’s Place Center for Culinary Education & Employment after seeing an advertisement for the Center displayed on a city bus. She had years of experience managing fast food restaurants—including McDonald’s, Checkers, and several mall-based eateries—but she knew she wanted something more hands-on in the culinary world.
“I actually sent [the ad] to my brother because he is a Pastry Chef, but then I thought ‘I will try it and see,’” Angelica said.
Angelica began taking classes in early 2024 and quickly stood out to the Culinary Team for her curiosity, attention to detail, and strong leadership. With encouragement from Chef Jayda Gabriel, she became an intern in March 2025.
“She has an eye for detail, and she follows direction really well,” said Jayda. “She asks a lot of questions, is very helpful, and kind.”
As an intern, Angelica helps stock the kitchen, organize supplies, and “meez” out recipes—kitchen slang for mise en place, which refers to prepping ingredients and tools before cooking begins. She also supports students during class, stepping in to assist or correct when needed.
“If the students are hesitant about asking me something, they will ask her,” said Jayda. “She is a good mentor and critical thinker. I don’t have to worry about her—she is independent, and she has a lot of confidence in what she is doing.”
Angelica’s interest in cooking began at home, rooted in a desire to cook healthier meals for her son.
“I think having a kid got me into culinary. Wanting my son to eat healthier, and having the best options for him, made me want to explore cooking, and that’s what kind of opened the door. I love cooking in general—it brings me joy,” she said.
While Angelica originally enrolled to gain knowledge and experience, the internship is helping her move toward her long-term goal.
“My cooking has definitely developed in the past year. Cooking at home has been a lot easier … I know the tricks and techniques to make it much more efficient. I learn a lot here, and I like the way they teach. They make it fun and interesting,” she said. “I want to have my own business, so I was hoping that I could find what I really want to do here—my passion, my niche.”
She has also brought what she has learned back home to her three-year-old son so they can spend time together cooking building family traditions.
“My son is learning with me. He loves watching me cook,” she said. “Now my son looks forward to making breakfast with me every morning. It’s a tradition now.”
As a student, Angelica enjoyed classes on Asian cuisine—Japanese, Korean, and Chinese, but Pastry quickly became a favorite.
“I really just love everything about it. It is very tedious, but I seem to get it when it comes to Pastry,” she said.
Chef Jayda, who sees a lot of herself in Angelica, has been especially impressed by her growth.
“At this rate, I see her going far. With the type of skill and craft she has learned here, coupled with her managerial brain, I think that will take her far.”
“I just really love this place. They are so welcoming,” said Angelica. “I am so happy every day I come here [for] my internship. It makes my day.”
