A Watervliet teenager with a passion for pastry will attend a prestigious culinary school this fall thanks to her training at Capital Region BOCES.
Makayli Hurd has been accepted into The Culinary Institute of America (CIA), where she will study pastry arts starting with the fall semester.
“I am very excited,” said Hurd. “I like the CIA because of the opportunity it offers, the chefs there, and the campus, not to mention the learning ability!”
The quiet Watervliet Junior-Senior High School student credits BOCES with giving her the skills to succeed in college and in her future professional endeavors.
“Attending BOCES has helped with my learning, time management, work ethic and knowledge of cooking,” she said, adding, “Thanks to BOCES, I have learned new techniques and skills and have had many opportunities to grow.”
Hurd’s teacher at BOCES, Chef Paul Rother, said he was happy for the scholar.
“I’m so excited for Ms. Hurd, To be accepted at such a prestigious school is an honor and a great accomplishment,” he said.
Hurd follows three Class of 2024 graduates who were accepted into the CIA. Angelina Carpenter of Berne-Knox-Westerlo, Genevieve Cooper of Shenendehowa, and Lily Galluccio of Scotia-Glenville were all accepted last year into the Hyde Park institution.
Hurd is among more than 100 students enrolled in the Culinary Arts and Hospitality Technology program this school year. Offered at both the Albany and Schoharie campuses, the two-year program teaches students the skills necessary to enter the workforce as a chef or pursue additional training in college. Graduates work in restaurants and resorts around the region and beyond, own their establishment and even prepare food for professional sporting events.
For more information on the program, visit the program page of the website.