Culinary job fair brings seekers and employers together
Quinton Lowery, left, and Henry Countiss, speak to Stephanie Valle during the MCC Culinary Job Fair. Valle is a second semester
student in the College’s Culinary Arts Program; Lowery is a second-year student and a sous chef with Northwood Country Club. Countiss is the executive chef for the club.
Northwood Country Club Executive Chef Henry Countiss was one of several local and area culinary and hospitality industry managers who participated with Meridian Community College for a Culinary Job Fair.
"This is definitely helping to get our name out," said Countiss about the event held in the Mark Chandler Culinary Arts Center that paired potential employers with employees. "We’re very appreciative of MCC for having us," he added.
MCC Culinary Arts Technology Program Coordinator and Instructor An Howard Hill noted that the hospitality industry – like others – is facing staff shortages. "This job fair is a way for us to help our community as a whole. It's better when you can bring everybody together," she said.
Quinton Lowery, a sous chef at Northwood, joined Countiss, his supervisor, at the job fair. Lowery is also a second-year MCC Culinary Arts Program student.