This piece was written by Club teen Kayla W. following her experience participating in the Culinary Arts Program during our Opening Doors to Great Futures Dinner Series. Throughout the evening, she worked alongside guest chefs from Boar’s Head, helping prepare and serve the meal while gaining hands-on experience in hospitality, teamwork, and culinary arts in a real event setting.
My name is Kalya W., and I’m an 11th-grade student at Booker High School. I’ve been a Club member of the Lee Wetherington Boys & Girls Club since I was in 1st grade. The Club and the programs I have done here have been one of the best decisions I've ever made. The Club has been a massive part of my life, providing me with a foundation of support and growth that has shaped who I am today. Through the Club’s Workforce Readiness and Culinary Arts Programs, I have gained the skills and confidence to pursue my interests.
On April 2, 2026, I had the incredible opportunity to be a part of BGCSDC’s Opening Doors to Great Futures Dinner (ODD) Series. It was an experience I will always remember. The ODD Series takes place several times a year and offers guests a unique, behind-the-scenes look at the life-changing programs, spaces, and people helping Club members grow and succeed. Guests experience the Club’s impact firsthand as they are greeted by Club members, guided on tours of the facility, and served a meal prepared by teens like me in our Culinary Arts Program.
The event was made special by the talented Boar’s Head Culinary Team, who guided us throughout the night. I want to extend a sincere thank you to Caleb Taylor (Director of Culinary Development and a Club Alumnus), Curtis Hawk (Sr. Manager of Culinary Development), and Suzan Smith (Manager of Culinary Development).
These chefs were incredibly kind, encouraging, and interactive. They didn’t just show us how to prepare a delicious, three-course meal; they invited us to be part of the process, such as helping plate the food. Beyond the cooking, we had great conversations about our favorite music, and we bonded over our shared love for 90’s R&B! It made the kitchen environment feel welcoming and fun. To top it all off, they were generous enough to gift us professional aprons, which I will cherish as a reminder of this experience.
The food was exceptional. The Spanish Chorizo Stuffed Chicken Breast was, without a doubt, one of the best pieces of chicken I have ever had in my life. The full menu started off with a Homemade Mozzarella & Tomato Salad, featuring aged balsamic vinegar, extra-virgin olive oil, and cracked black pepper added tableside, followed by a Spanish Chorizo Stuffed Chicken Breakfast, served with a cannellini bean puree and a braised, toasted garlic velouté, finished with shaved Manchego, and to wrap it all up, a unique Dark Chocolate Dessert Hummus and a Cream Cheese “Impossible Pastel” (Chocoflan), served with seasonal fresh berries and a raspberry drizzle.
Trying the Chocoflan for the first time was a highlight. It was chocolatey in the middle, topped with a caramel drizzle, and decorated with a beautiful flower. It looked amazing and tasted even better.
I was lucky to be a part of the team who prepared the evening’s meal with my friends from The Club’s Workforce Readiness Program, which made the night even more fun. We were able to share the experience, learn new skills, and support each other as we worked.
Overall, the ODD helped me get a better feel for the culinary arts. It showed me firsthand how teamwork, creativity, and responsibility all come together in the kitchen. I am so grateful to Boys & Girls Clubs of Sarasota and DeSoto Counties for opening these doors for me and to the Boar's Head Culinary Team for their mentorship, their kindness, and for making me feel like a true professional.
