How CFCC student veteran is turning his cooking passion into a career
Jerrad Cornish hones his culinary skills with work-based learning at Beyond the Bayou food truck, owned and operated by CFCC alum Chef Wright.
After dedicating 15 years of his life to serving as a medic in the U.S. Army, Jerrad Cornish’s journey took an unexpected turn. During his last deployment, he suffered an injury that rendered him unable to continue his duties. Consequently, Jerrad found himself discharged from the Army, faced with the daunting task of forging a new career path.
Jerrad Cornish now refines his culinary skills through work-based learning at Beyond the Bayou food truck , which is owned and operated by Chef Wright, an alumnus of CFCC.
CAREER DISCOVERY
The transition from military life to civilian life presented numerous challenges, but Jerrad remained determined to discover a new purpose that would reignite his passion and utilize the skills he had acquired during years of service. He explored various career options, including construction, working at an animal hospital, and even managing an eel farm. However, one question guided his search—what truly brought him joy?
The answer was clear: cooking. Encouraged by the praise he received from family and friends for his culinary creations, Jerrad applied to CFCC’s Culinary Arts program, with a strong resolve to transform his passion into a profession.
“I bounced around a bunch of different jobs, then realized that I need to find something I love,” Jerrad said. “Well, I love cooking. So, I decided to take it one step further and get a formal education in the culinary arts.”
MENTORING AND COLLABORATION
Since enrolling, Jerrad had the opportunity to meet Chef Kenny Wright, owner of Beyond the Bayou food truck. Wright is a 2004 graduate of CFCC’s Culinary Arts program, and he gives back to CFCC by hiring current students to fulfill their work-based learning requirements.
As a former culinary instructor at CFCC, Wright helps student interns hone the techniques and skills they are learning in the program. For Jerrad, working with a CFCC graduate has been a great experience.
“Because Chef Wright taught in CFCC’s Culinary Arts program, he knows the ins and outs of how things are done,” shared Jerrad. “He offers valuable advice on what to do and how to do it.”
While earning his associate degree, Jerrad hopes to continue working with Wright on the food truck. He enjoys working with customers and watching the business grow.
“The food truck has its own unique and enjoyable aspects that you don’t typically experience in a traditional kitchen,” mentioned Jerrad. “It’s a fantastic opportunity to enhance my resume and skills. Working with Chef Wright provides me with additional learning opportunities.”
ORDER UP
Following graduation this fall, Jerrad aspires to apply his culinary skills in a charitable manner. He plans to volunteer with Mercy Chefs , a non-profit organization that provides food services for people who have been displaced by natural disasters.
“When I was in the service, my unit provided medical services in remote locations where the closest available medical services were hundreds of miles away,” Jerrad explained. “Similarly, Mercy Chefs step into disaster areas where food, water, and power are days away from being restored, and they provide meals for victims and first responders.”
To explore more about CFCC’s Culinary Arts program and discover the exciting opportunities it offers, please visit cfcc.edu/culinary-arts .
