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As Culinary Student Graduates, She Looks Forward to Learning More

May 11, 2022

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Following a dream and being able to stay close to home are two factors that brought Taylor Mohns to Blackhawk. It’s her dream to own a bakery one day, but she knew that in order to get to that point, she would need to learn as much as possible to be successful.

“I did not want to go away from home because my family all lives in Illinois, and family is very important to me,” she said.

Taylor, who was adopted from South Korea when she was just a few months old, grew up in Loves Park. She will graduate from Blackhawk on May 14 in the Culinary Arts program and return to her hometown to become a full-time baker at Sugarjones Bakery.

In her time at Blackhawk, Taylor has learned that college is different from what she originally thought it would be.

“I have learned that culinary arts is a lot more than just cooking,” she said. “There is a lot of planning, organizing, ordering, etc. that goes into a successful food service business.”

One of the things she liked most about the program was the creative freedom given by the instructors when it came to a midterm or final. The students still had to meet certain requirements but had the freedom to make their own creations.

After graduation, Taylor’s goal is to continue learning about the culinary industry. Beyond her bakery job, she also plans to work at a restaurant in order to learn more about how they are run.

Her experience with the professors and teachers is something she would want potential students to know about.

“I have found that some of the college professors that I have had during my time here will really work with you when it comes to your homework,” she said. “They are truly trying to help you learn as best they can.”

Culinary Arts Instructor Hakim Salaam says that Taylor cares not only about the work she does, but also cares about people.

“Taylor is an exceptional student,” he said. “She will go on to great things in her culinary career.”

In the end, Taylor’s reason for being drawn to cooking is relatively simple.

“People always ask me why I like to cook, and I say that it is because a good meal can bring people together,” she said.

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