As part of a long-standing tradition in the 16-year-old Lakewood West Shore Career-Tech culinary program, students are heading to the FCCLA (Family, Career and Community Leaders of America) state competition on April 10. These students represent themselves and the culinary program, demonstrating dedication, time, and hard work through every up and down they face.
The students—Htoo Lweh Wah, Carys Crone, and Carly Van Gunten—have been prepping in the kitchen two or three times a week. Under the guidance of chefs Robert McGorray and Devan Corti, their hard work and dedication have led them to compete at a higher level.
McGorray has led the West Shore Culinary Arts program for 16 years. While McGorray faced the same teaching struggles as any teacher during the COVID-19 pandemic, he continued to help students pursue their passions while also expanding the program.
“We’re getting back to making sure that the students know about us and advertising our program. That was the biggest thing,” McGorray said.
Senior Htoo Lweh Wah has been in the program since his junior year, with hopes to continue his culinary journey in the future. “I always had an interest in the culinary path, and I wanted to pursue that, so the culinary Westshore program is a step into the path,” Wah said.
During the regional competition, Wah learned quite a few things that helped sharpen his skills, with FCCLA on the horizon. “I learned to manage my time better and keep a steady but fast pace of work,” Wah said.
McGorray’s background in competition shows his talent and makes him fit to teach the students leading up to FCCLA. “I was doing sugar sculptures, but I learned how to organize myself and pay attention to rules and learn from other people, and all those other things that aren’t really about medals. They’re more about learning,” McGorray said.
Junior Carys Crone recently joined this program with the desire to open a bakery one day. She credited the program with allowing students to access a culinary education without the high cost of private culinary schools.
“Joining West Shore here at Lakewood, I knew that this opportunity here at the school was amazing because I didn’t have to pay for it,” Crone said.
After a strong regional performance, Crone is heading to the state competition. “I performed well at regionals, and I felt confident, but I was definitely not expecting to make it to states,” Crone said. “I am very proud, and I’ve gotten a lot of support from a lot of people around me.”
Junior Carly Van Gunten, who also recently joined the program, appreciates the opportunity to learn new cooking techniques and new menus through the culinary program. She has developed necessary skills during her time in the class, including time management and responsibility.
“Not only have I learned new levels of responsibility and determination for cooking, but it has also taught me how valuable the time I put into this craft is,” Gunten said.
Gunten has been inspired by the culinary arts since she was a child. She often would make things for her mother or friends, later leading her to start her own small business.
“I fell in love with baking. I would bake treats for my friends, bring them to school, which turned into me starting my own little business. I got an Instagram to post them all (@carlysconfections_lkwd), and even sell my cakes for birthdays or special occasions,” Gunten said.
The West Shore Culinary Arts program continues to provide hands-on experience to all its students, ensuring that their time in class is worth every moment of training for the future. Htoo Lweh Wah, Cary Crone, Carl van Gunten, also Finn Getts who’s a Bay Village students, will now continue to the State final, where they are focused on precision and a strong mindset.
*this article was edited to adjust for errors
