Dallas College has trained generations of professionals for the food and beverage industry.
Dallas College graduates, from left, Thuy-Linh Carroll, owner of Buster's Bakeshop; Christopher Benavides, Culinary Supervisor at Hyatt Regency Dallas; Blake Andress, chef of Nikki Greek Bistro & Lounge' and Toyosi Sule, baker, pose for a photo on Tuesday, Feb. 13, 2024, Dallas College Culinary, Pastry and Hospitality Center, in Dallas.
His passion for cooking began as a teenager, when he prepared food for his family. His parents are from Nigeria, where desserts and pastries are not as popular. In Dubiski Career High School, he participated in the culinary program, which opened the doors to the world of food for him.
“My dream is to write a cookbook with my own technique and be able to teach it and have my own masterclass,” Sule said. “I want to have my place in the industry; I want to be in the books.” Carroll graduated from Dallas College’s Culinary and Pastry Arts program in 2020. She and her husband planned to move to Las Vegas so she could work in hotels to get more experience, but because of the pandemic, everything closed, and that plan had to change. They decided to put down roots in Dallas. It was then that Buster, her beloved dog, was diagnosed with cancer.
“I think Dallas College has done a wonderful job of nurturing our interests and giving us the tools that we need to be successful, to be community leaders, to really make a difference,” Carroll said. “I just looked at my dad and all the hard work he did, so I said to myself, I’m going to play it safe, I’m going to give myself a business degree, just go get me a good-paying job so I can buy the toys I want, have life insurance, and maybe get a wife and take care of some kids and a family and, you know, no drama,” he said.
“Dallas College gave me not only the opportunity to make a name for myself in an industry I truly love, but it allowed me to be a chef, to be a leader, to have a career, to come home successful,” Andress said. “And all that without leaving my city, my family, my dogs, and I’m happy about that.”shows when he came home from middle school. He was a fan of Food Network and sometimes tried to make some of the dishes he saw on TV.
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