Indian Trail Academy teen’s culinary dream heats up

By Heather Zons, Staff Writer

Sometimes a small event can spark a large experience.

Nick Vaughn is a first-year Communications senior.  More specifically, this is his first year attending Indian Trail High School & Academy.  He was thrown into an environment where students already knew each other and their teachers.

During his first semester, Sandra Bleser, his Correlations of Design & Graphics teacher, planned the first annual Senior Portfolio Review Night, which offered Vaughn an amazing chance to dive into his future because he already had an idea about what he wanted to do for the rest of his life.

“I’m interested in becoming a chef and running my own restaurant,” Vaughn said.

The portfolio night, on Jan. 13, displayed Graphic Design students’ work for professionals in the Kenosha community.  The students got to talk one-on-one with a professional from
their chosen career path.

All of the students, including Vaughn, said the night was a big success and were given a lot of great advice.  However, Vaughn got more than advice from his professional, gourmet chef Kyle Rudin.

Rudin works at the House of Gerhard in Kenosha, Wis.  The two discussed how to become a chef and what it was all about throughout most of the night.  Rudin was so impressed by Vaughn’s work and his passion in becoming a chef that he offered Vaughn an internship at the House of Gerhard.

“It is beneficial to teach the students that there is a real life outside of school; college doesn’t teach you that either.  You have to be out there to get your hands dirty,” Rudin said.

Vaughn started his internship with Rudin shortly after the Portfolio Review Night and couldn’t be happier with what he is doing.

“I help with prep work for later in the day, like making rolls, muffins, soups.  I also cut food and help clean…it is a great experience,” Vaughn said, in a recent interview.

“Not only does he observe how the kitchen is operating, but he works on his knife skills. Having good knife skills is crucial when working in a kitchen,” Rudin said.  “Being able to be efficient and safe makes the job a lot easier… He gets a bird’s-eye view of what it’s like to manage a kitchen and be a part of the orchestra behind the line.”

Though the internship may be time-consuming and strenuous as Vaughn has to be on his feet constantly, he has not doubted his choice in career.  He hopes to continue the internship until he goes to college to become what he always dreamed of.

“I’m really grateful for this experience I’m being given,” Vaughn said.

Rudin believes that Vaughn is going to excel when he becomes a chef and manages his very own restaurant.

“He does well. He picks up on things very easily.  He is green when it comes to being in a kitchen,” Rudin said. “But like anything you put your mind to, work hard and love what you do and it will all come naturally.”

Rudin said Vaughn is at a great point in his life.

“He can begin to explore and find out what he is truly passionate about. I think the next big step for him is to go to culinary school, learn the craft and art of making food, and then follow his passion for what he loves to do,” he said.

What is Vaughn’s advice to aspiring chefs?

“If you love to stay on your feet and cook food non-stop, then becoming a chef and running your restaurant is the perfect thing for you.  You will be your own boss, you don’t have to take orders from anyone, and it is really fun to do.”