CRCS Senior BOCES Culinary Program the Recipe for Success

SCHOHARIE – Aspiring restaurateur Jack LeSage found the recipe for future success in the classroom and labs of Capital Region BOCES.

The Cobleskill-Richmondville High School senior is planning a future as owner of a restaurant specializing in international cuisine and is preparing for that future in the Culinary Arts and Hospitality Technology program.

“I love learning at BOCES. You are always learning something new here and you are experiencing new things all the time,” he said. 

The 17-year-old said BOCES gave him a “great start” and he plans to further his career pursuits at SUNY Oneonta.

“I am going to major in restaurant management so I can learn the business side of the industry,” he said. 

Teacher Chris Snye was effusive with praise for the young chef.

“He is a well-rounded kid. He plays football, he wrestles, he did work-based learning as a Junior at the Apple Barrell [Store + Café] and they love him over there," Snye said. “He is very talented and has great potential for the future.”

LeSage is among more than 100 students who are enrolled this school year in the Culinary Arts and Hospitality Technology program. 

Offered at both the Albany and Schoharie campuses, the two-year program teaches students the skills necessary to enter the workforce as a chef or pursue additional training in college. Graduates work in restaurants and resorts around the region and beyond, own their establishment and even prepare food for professional sporting events.

For more information on the Culinary Arts & Hospitality Technology program. visit https://www.capitalregionboces.org/career-technical-education/courses-programs/culinary-arts-hospitality-technology/.