UHCHI apprentice Margaux Hearon in action
UNITE HERE Chicago Hospitality Institute
Margaux Hearon always had an eye for design, but not just with clothes. Ever since they were a kid, Hearon was in the kitchen learning recipes as their grandmother prepared supper. Television shows like Eddie’s Million Dollar Cook-Off became visual textbooks for making food look and taste beautiful. Eventually, Hearon picked up real textbooks – for design school, not cooking. But little did they know that with the right push, Hearon could merge this passion for design into a culinary career.
That push eventually came from a close friend who told Hearon about the UNITE HERE Chicago Hospitality Institute (UHCHI). UHCHI is home to the first and only U.S. Department of Labor registered Chef de Partie apprenticeship program in the State of Illinois, which begins with eight weeks of intensive, front-loaded related training instruction, followed by on-the-job training in a unionized culinary position at one of UHCHI’s employer partners.
Hearon was catering to make money when the pandemic shut down design school. Committing to an eight-week training seemed daunting. However, with friends’ encouragement, Hearon started thinking that a formal culinary training could empower their eye for design and love of food.
Hearon soon joined the next cohort of UHCHI apprentices despite never having cured fish or made pasta from scratch. Still, the tasks came naturally. “It was like I finally got to be hands-on with the things I always watched on TV,” Hearon recalled. UHCHI’s chef instructors took notice and began offering Hearon chances to learn outside the classroom. “To this day, I still speak with my Chef David and Victor. I appreciate how they would sit down and help us, regardless of if the class was still continuing.”
Looking back, Hearon credits UHCHI for their newfound confidence in the kitchen. Hearon was ecstatic after finishing the 8-week training for having the chance to bring their culinary skills to new heights. With the help of UHCHI’s job placement program, Hearon began interviewing with Chicago’s top kitchens.
As a part of the program, UHCHI culinary apprentices are placed in premiere hospitality institutions around Chicago, continuing their learning while they earn in well-paying positions with great union benefits.
“UHCHI has both great training and great job placement. I appreciate that because there aren't a lot of people like me in the kitchen,” Hearon explained. “I definitely want to wake up every day, take up space, and make sure that there's space for someone else like me to come in.”
The space Hearon occupies now is the Waldorf Astoria, where they work as a Cook Three. Flashed constantly with fashionable purple awnings and a kitchen equipped to make salami roses, Hearon remembers the feeling of walking through Waldorf’s doors: “This is me. This is where I belong.”
To learn more about UHCHI and the Culinary Apprenticeship program, join the UHCHI mailing list at bit.ly/UHCHI and follow UHCHI on Facebook, Twitter and Instagram.
Margaux Hearon along with their apprenticeship cohort
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