Tyler Gill has fueled his passion for food with hands-on training and persistence to create a pathway into the culinary industry. He credits the ProStart program at the Regioinal Career & Technical Center at Coventry High School, his studies at the Community College of Rhode Island and restaurant work with helping him build essential skills while reinforcing the importance of organization and discipline.
Balancing classes with long shifts has strengthened his commitment to the field. Gill, now a line cook, hopes to eventually own a restaurant and says satisfying customers is the most rewarding part of the job. He encourages others entering the industry to stay resilient, learn from mistakes and explore all available educational and career options.
What made you choose culinary arts as a profession? First, my love for many foods and the variety of ways to prepare one thing always stood out to me. Second, my industry has so much to offer, from being able to work as a private chef for one client to running massive buffet-style operations. These wide selections have always made me wonder what I might try doing next, always keeping my interest and growing my love for food.
How did ProStart culinary arts at the coventry career and technical center prepare you for working in a restaurant? ProStart alongside Coventry Career & Tech are what built most of the foundations I would need for my industry, from sanitation to food preparation and tons more. With these basic skills, I was then able to get some basic food prep jobs in Providence and [North Kingstown], growing my previous knowledge with that of workplace experience.
What does a typical day of balancing courses at CCRI and work at J.T. Commons look like? A typical day of going to school at CCRI and working at J.T. Commons [in Middletown] starts with me getting to class at 8:30 a.m., with two hours of lecture and four hours of hands-on, after which I then make my way to work from 4:30 p.m. to close. This is what the beginning of my week usually looks like, with the other half being no work and some of my other required classes. This is when I get the chance to catch up on most of my work. Balancing my coursework can sometimes be a bit of a challenge, depending on how many working hours I get that week, but my chefs at work are always fantastic at making sure I have time for work, school and for myself.
What is the most important skill you learned at Coventry or are learning at CCRI beyond the actual craft of cooking? I feel that the most important takeaway that I took from Coventry, not only for my profession but for most of my life, is organization. For me, this can be many things, from keeping my side rag at work placed in the same spot to leaving my keys and wallet in the right place; doing even just the little things helps me keep my mind less stressed and keeps my day on the right track. I learned this starting with my career and tech chef [Natalie] Goncalves. She would always correct me to keep a scrap bin near me. Then, I found it annoying, but that small step has now saved me countless time walking to the trash. Now I appreciate and realize that keeping organized keeps things clean not just in my station but my mind, too.
What is your long-term career goal in the industry? Long-term, my goal in the industry is to someday get my own restaurant. I am unsure as to what style I would like it to be due to there being so many options, but as of now I am going to keep growing my skill set and trying new things … to someday have my own menus and my own staff to serve great food and with great hospitality alongside it.
What do you like best about your work? What I really find to be the best thing is customer satisfaction. Seeing someone enjoy food that I’ve helped create for them to enjoy and for some of them to go out of their way to compliment my work always fills me with pride and satisfaction in my work, keeping me coming back every day to do it all again.
Any advice for someone who seeks to get into the culinary industry? For someone seeking to get into the culinary industry, first, it is to not give up. I’ve made many mistakes, and there have been times when I’ve felt like giving up and taking the easy way out, and I’m sure there will still be times when this may happe but there’s no reason not to get back on your feet and keep trying. Most of my mistakes have been great teachers as to what to do for the future. Some additional advice would be to understand your options first and to really think if something is worth it. For example, going to Johnson & Wales University for a four-year degree was something I was originally going to do, but this would have come with quite the cost. Researching my other options, I came across CCRI with a two-year culinary degree and then got almost a full ride because I tried to take in all my options.